I’ve had an intimate relationship this week with Justin and his peanut butter, and it’s not what you think.
If you’re unfamiliar with Justin, you’ve probably run into his products at Whole Foods – or these days, more appropriately – just about anywhere. He’s the creator of uniquely-flavored nut butters (honey peanut butter, vanilla almond butter, etc), the eponymous peanut butter squeeze pack, and those nightmarishly addictive dark chocolate-covered peanut butter cups.
As much as I like Justin and his products, let’s talk about why I’ve got a bone to pick with him.
For those of you who are familiar with food allergies, it’s prickly business. Label reading becomes part of the daily routine, a necessary evil that keeps food allergic kids safe and free of full-body hives. And herein lies the problem – we expect brands to keep to a certain standard and not throw us for a loop.
A few months ago we got the good news that Lauren’s skin test suggested that she may be able to tolerate almonds. Now I know this may not sound like a big deal, but when you’ve had to avoid all forms of nuts and sesame seeds for your entire life, it’s pure joy to think that you might be able to eat an almond croissant. A granola bar. A candy-colored macaron.
And, maybe a little too selfishly, I was getting tired of using pumpkin seeds. Pumpkin seed pesto…pumpkin seed dressing.…roasted pepitas…..soup garnish….brittle….Buehller….Buehller…..16 comments