HUNTS POINT COOPERATIVE MARKET

The Hunts Point Cooperative Market Inc. is a cooperative owned by its member stockholders. The company operates and maintains a facility in the Hunts Point section of the Bronx for its member shareholders and other tenants, all of which are primarily involved in the process and distribution of meat and meat products in the tri-state area. The facility is the largest of its kind in the world and is the major distribution hub for the New York City metro area.   ·         Approximately 2400 employees work in the Hunts Point Coop Market ·         The market was originally built in 1972 as a 40-acre facility with 6 buildings but now is over 60 acres with 7 buildings ·         The Coop consists of 52 companies that process and distribute meat and meat products in just under one million square feet.

HUNTS POINT COOPERATIVE 2008

KFC TWITTER ACCOUNT

 

KFC BAKU – LARGEST KFC IN THE WORLD

The KFC restaurant in the Azerbaijani capital of Baku is the largest KFC location in the world. The 17,200-square-foot restaurant is housed in the city’s Sabunchu rail station. The historic station was built in 1926 and was part of the Soviet Union’s first electrified railway system in 1924, linking Baku with its outlying petroleum districts. It had fallen into disrepair before KFC’s franchise partner in Azerbaijan invested 3 million euros in the station’s restoration. The restaurant seats 300 people and sells about 1.5 million meals a year.

KFC IN THE SABUNCHU RAIL STATION IN BAKU, AZERBAIJAN

MADONAL'S IN IRAQ

Madonal is a restaurant located in the town of Sulaymaniyah, Iraqi Kurdistan. It intentionally resembles the fast food chain McDonald’s, both in appearance and menu. For instance, MaDonal’s menu includes “Big Macks”. It Is one of two McDonald’s-like restaurants in the town, the other one, Matbax, claims that MaDonal is “cheap quality”. The owner, Suleiman Qassab, was a fighter in the Kurdish resistance during the 1970s. He became a refugee in Vienna, Austria, where he got a job as a cook at McDonald’s. In the 1990s, he applied for permits to create a McDonald’s in Iraq, but the McDonalds Corporation turned him down, due to economic sanctions imposed during the regime of Saddam Hussein, as well as the controlled economy of Iraq at the time. In response, he established MaDonal Restaurant. Since establishing MaDonal, Qassab has offered free food to U.S. forces, been threatened, and has become a “Kurdish celebrity”.

MADONAL'S IN SULAYMANIYAH, IRAQ

COUNTRIES THAT DO NOT HAVE A MCDONALD'S

·         North Korea ·         Iceland ·         Bolivia ·         Ghana ·         Macedonia ·         Bermuda ·         Zimbabwe

CRACKER BARREL RESTAURANT

Ray and Wilma Yoder of Goshen, Indiana have dined at all 645 Cracker Barrel locations in the United States. The couple are 80 years old (2017) and began dining at Cracker Barrel restaurants 40 years ago. Their mission to dine at all 645 Cracker Barrel locations was completed when they dined at the Tualatin, Oregon location on Monday August 28, 2017.

STATES THAT DO NOT HAVE A CRACKER BARREL
1	Alaska
2	Hawaii
3	Vermont
4	Washington
5	Wyoming

Ray and Wilma Yoder

COLOR-CODED TWISTY TIES ON LOAFS OF BREAD

The plastic tags and twisty ties on loafs of bread are color-coded to indicate the day of the week that the bread was baked.

COLOR-CODING BASED ON A 5-DAY A WEEK DELIVERY
COLOR	DAY OF THE WEEK
BLUE	Monday
GREEN	Tuesday
RED	Thursday
WHITE	Friday
YELLOW	Saturday

COLOR-CODED SWEETENER PACKETS

Artificial sweetener packets are color-coded based on the chemical contents of the packet.

COLOR	CHEMICAL	DETAILS
PINK	Saccharin	Saccharin is the oldest artificial sweetener; first discovered in 1878. In the 1980s saccharin was linked to cancer in rats and mice, but that study was later debunked. Saccharin has no calories and is about 300 times as sweet as regular table sugar. Some people complain that it leaves a metallic after-taste.
BLUE	Aspartame	Aspartame has 4 calories per packet and is about 200 times as sweet as table sugar. You cannot bake with aspartame, because it is not heat stable. Aspartame has long been erroneously linked to various negative health effects; including multiple sclerosis and Gulf War syndrome. Some people who have a rare metabolic disorder cannot metabolize one of the byproducts of digested aspartame. Aspartame is the main sweetener in Diet Coke.
YELLOW	Sucralose	Sucralose was first approved by the F.D.A. in 1999, and is probably best known by its brand name: Splenda. Sucralose has no calories and is 600 times as sweet as sugar. Sucralose is chemically stable, so it can be used as a replacement for table sugar in any baked good or recipe.
GREEN or WHITE AND GREEN	Stevia	Stevia is derived from a South African shrub, which is why it’s often referred to as a “natural” sugar substitute. Stevia has no calories and is 200 times sweeter than sugar. Stevia is the second most popular non-sugar sweetener in the U.S., but it is more expensive than the other artificial sweeteners, which is why it is not served in many restaurants.

EAST COAST BUTTER VERSUS WEST COAST BUTTER

There is a difference between East Coast* and West Coast* butter. The difference has to do with the size and shape of the packaging rather than the makeup of the butter itself. On the East Coast sticks of butter are long and skinny, while sticks on the West Coast are shorter and fatter. Butter used to be sold in one-pound blocks, wrapped in parchment paper and packaged in a cardboard box, until 1906, when a big buyer of butter from a restaurant in New Orleans asked if the butter company could sell butter in packs of four quarter-pound sticks rather than one big lump. They obliged, and the sticks were a hit. At the time, the town of Elgin, Illinois was known as the Butter Capital of the World, home to the famous Elgin Butter Company since 1871. It was with their Elgin Butter Cutter that the East Coast butter size was determined, and that's how the name “Elgin Stick” was derived. It wasn’t until the 1960s that the West Coast really got into the butter making game. Once the West Coast finally caught up with dairy production, the Elgin-style machines were no longer available. The replacement machines packaged butter into short, fat sticks that are now known as “Western Stubbies”. Today, companies like Land O’ Lakes continue to produce butter of both sizes to satisfy the stick preferences of the respective coasts. *It appears that the actual divide today is east and west of the Rocky Mountains.

Elgin Stick (top) and Western Stubby (bottom)

CITIES/TOWNS WITH NAME OF FOOD OR DRINK

CITIES/TOWNS WITH NAME OF FOOD OR DRINK
CITY/TOWN	STATE
Burnt Corn	Alabama
Vinegar Bend	Alabama
Chicken	Alaska
Tortilla Flat	Arizona
Citrus Heights	California
Pea Patch Island	Delaware
Spuds	Florida
Two Egg	Florida
Mayo	Florida
Soda Springs	Idaho
Gnaw Bone	Indiana
Popcorn	Indiana
Rabbit Hash	Kentucky
Sandwich	Massachusetts
Hot Coffee	Mississippi
Pie Town	New Mexico
Toast	North Carolina
Cookietown	Oklahoma
Corn	Oklahoma
Cereal	Pennsylvania
Peach Bottom	Pennsylvania
Strawberry	South Carolina
Potato Creek	South Dakota
Tea	South Dakota
Bean Station	Tennessee
Bacon	Texas
Ding Dong	Texas
Noodle	Texas
Oatmeal	Texas
Salty	Texas
Sugar Land	Texas
Fries	Virginia
Cucumber	West Virginia
Chili	Wisconsin
Cream	Wisconsin

The Rabbit Hash, Kentucky General Store was added to the National Register of Historic Places on February 2, 1989

THEODORA SMAFIELD - FIRST WINNER OF THE PILLSBURY BAKE-OFF

The Pillsbury Bake-Off Contest was introduced in 1949 in honor of Pillsbury’s 80th birthday. Originally called the “Grand National Recipe and Baking Contest,” 1949’s inaugural Bake-Off received thousands of entries from across the country. Pillsbury Best flour was a required ingredient in all recipe submissions and there were six categories that participants could enter: breads, cakes, pies, cookies, entrees and desserts. If participants submitted a seal from the Pillsbury Best flour they used in the recipe, their prize money could be doubled. A panel of Pillsbury home economists eventually narrowed the entries down to 100 finalists. Each finalist was invited to the live competition at the Waldorf-Astoria hotel in New York City to make their recipe in hopes of winning the $25,000 grand prize. ·         Of the 100 finalists invited to compete at the first Bake-Off, just three were men. One of the male finalists’ recipes was called “Quick Man-Prepared Dinner.” ·         Before contestants could prepare their recipes, electricians installed 100 oven stations in a Waldorf-Astoria ballroom. In order to power all those ovens, the hotel actually had to tap into the electrical supply for the New York City subway system! ·         The first contest’s winning recipe was No-Knead Water-Rising Twist, created by Theodora Smafield of Rockford, Illinois. Smafield was awarded $50,000 for her recipe, which called for the unique rising technique of wrapping dough in a tea towel and submerging it in warm water. ·         The original $25,000 grand prize doubled for Smafield since she submitted her package seal from Pillsbury Best flour. The remaining $20,000 was divided among the other eight finalists.

A beaming Smafield accepts her $50,000 grand prize check at the inaugural Bake-Off Contest in 1949 

ONE 18 INCH PIZZA VERSUS TWO 12 INCH PIZZAS

There is more pizza in one 18 inch pizza than there is in two 12 inch pizzas.

COST OF BIG MAC - VARIOUS WORLD CITIES

CITY	BIG MAC $*
Buenos Aires	4.22
Johannesburg	2.53
Moscow	2.29
London	4.32
Zurich	6.89
Toronto	4.38
Paris	5.37
New York	5.09
Bangkok	3.85
Dubai	4.08
Hong Kong	2.87

*Survey conducted between January and April 2018

Cost of Big Mac