Sad (kinda) story (click on picture to get more details):
There’s no candy-coating the story of Jelly Belly creator David Klein. After coming up with the idea for the high-end jelly bean company, he took a modest buy-out in 1980 and has regretted it ever since, reports the Los Angeles Times in a profile. Klein, an eccentric 64-year-old, now gives $5 tours of his small California factory in an effort to rejuvenate his career and receive the acclaim he thinks he missed out on. He came up with the idea for the gourmet jelly beans in 1976 and teamed up with Bay Area candy manufacturer Herman Goelitz Candy Co., which developed the recipes.
Klein served as the face of the brand for several years, but by the time it broke big in the ’80s, he and his partner had sold the trademark to Goelitz in exchange for $10,000 per month for 20 years. Goelitz changed its name to Jelly Belly Candy Co. and now brings in $193 million annually. It also made no mention of Klein in its 30-year anniversary book. Klein plans to release a new gourmet jelly bean brand featuring exotic flavors like Thai curry. Still, he hasn’t been the same since giving up the Jelly Belly name. “I remember so much happiness in the house, when my dad was on TV,” says his son. “When he lost Jelly Belly, it was like parting with a child.”
The great ocean migration… thousands of majestic stingrays swim to new seas | Mail Online.
From Mail Online:
Taken off the coast of Mexico’s Holbox Island by amateur photographer Sandra Critelli, this breathtaking picture captures the migration of thousands of rays as they follow the clockwise current from Mexico’s Yucatan peninsula to western Florida. Measuring up to 6ft 6in across, poisonous golden cow-nose rays migrate in groups - or ‘fevers’ - of up to 10,000 as they glide their way silently towards their summer feeding grounds.
I love pop-up restaurants (next step after food trucks!). This one looks interesting:
From Eater LA: Joseph Mahon Launches Permanent Pop-Up: Burger Parlor – Certified Open.
Chef Joseph Mahon, taking a page from the Ludo how-to-run-a-popup-restuarant manual, moved into a presently functioning breakfast and lunch spot called Rialto, transforming the restaurant during dinner service into Burger Parlor. So, it’s Rialto by day, Burger Parlor by night. A “permanent pop-up,” as the chef describes it, “we’re open when the NEON sign is on.”
This chef-driven burger spot is all about high quality, thoughtfully sourced ingredients (menu here). Burger buns are baked daily, hormone-free beef is sourced from Nebraska and ground daily. Burger Parlor’s 10 burgers cost between $8 and $11 (not bad) and include combos like fontina, potato chips, tomato confit, mushrooms, arugula, chipotle aioli; sausage patty, crispy mozzarella, oregano, roasted peppers; and the more tame mix of American cheese, lettuce, tomato, caramelized onions, secret sauce. On the side one can order fries, onion rings, or one of three salads. To drink there’s soda, a medley of craft beers, and floats/milkshakes for those craving sweet.
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