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Garry Smith
First up is Garry Smith 4th Generation President of The American Popcorn Company – producer of Jolly Time Popcorn products. October is National Popcorn Month and Jolly Time is celebrating 100 years of popping good times. This fine family run company may have some of the happiest employees. Good pay, an industry leading medical program and a great family attitude leads to many long time employees. Garry says if he can keep an employee for a year, he’ll probably have them through retirement.
Pop Into National Popcorn Month with JOLLY TIME. Here are some fun facts and trivia about popcorn that you’ll hear more about this Saturday
If you made a trail of popcorn from New York City to Los Angeles, you would need more than 352,028,160 popped kernels.
- Popcorn kernels can jump up to 3 feet in the air.
- Americans consume some 16 billion quarts of popcorn each year. That’s 51 quarts per man, woman and child.
- Volunteers in Sac City, Iowa created the world’s largest popcorn ball in February 2009. It weighed 5,000 lbs., stood over 8 ft. tall and measured 28.8 ft. in circumference.
- Popcorn is naturally low in calories and gluten-free – a cup of air-popped popcorn contains just 35 calories.
- During the Depression, popcorn at five or ten cents a bag was one of the few luxuries down-and-out families could afford.
- Compared to most snack foods, popcorn is low in calories. Air-popped popcorn has only 31 calories per cup. Oil-popped has only 55 per cup.
- Of the six types of maize/corn—pod, sweet, flour, dent, flint, and popcorn— only popcorn pops.
In the second half, Chef Craig Priebe AKA “Mr. Pizza” is featured. Americans Eat About 100 Acres Of Pizza Daily. And 350 Slices Are Sold Per Second. That’s a bunch of pizza 😉
Chef Priebe
ABOUT CHEF PRIEBE: Executive Chef & Pizza Connoisseur, Craig Priebe, is the author of the new book, “The United States of Pizza” (Hardcover, September 2015, Rizzoli), offering a collection of recipes and discussion on the local histories of America’s tastiest pies from its most famous pizzerias. For more than two decades, Craig Priebe’s passion for pizza has won him numerous awards and he’s been called “A Pizza Miracle Worker” by Chicago Magazine and “A Pizza Expert” by the Chicago Sun Times.
For the last 12 years, Craig Priebe has served as the Executive Chef for the distinguished Chicago investment firm, Henry Crown & Company, serving revered American business leader and renowned philanthropist, Lester Crown, and his guests, which have included Barack Obama, Rahm Emanuel, Al Gore, Elie Wiesel, Chicago’s Lyric Opera and many others.
ABOUT THE BOOK: Scouring the countryside, Chef Craig Priebe, highlights stellar examples, including a white bean puree, asparagus, and Parmesan pie from Seattle’s “Serious Pie”, a squash blossom and burrata selection from Los Angeles’ “Pizzeria Mozza”, a red onion, rosemary, and pistachio pie from the legendary “Pizzeria Bianco” in Phoenix, along with an exceptional crawfish étouffé pizza from none other than the “Louisiana Pizza Kitchen”. Also included are the blueprints for every type of dough imaginable (from Sicilian and sourdough to New York and gluten-free), a range of adaptable base sauces, and an address book for all the pizzerias featured. The United States of Pizza shows that the country is not so much a melting pot, but a giant pie bubbling over with a fabulously diverse array of creative flavorings.
Good Life Guy’s Wine of the Week:
2012 Cupcake Vineyards “Red Velvet” Blended Red
Experience a wine as rich, soft and elegant as red velvet. The Red Velvet blend delivers over-the-top aromas of chocolate, deep dark blackberries and luscious red fruits that follow through to the palate. Finish with a hint of coconut and creamy mocha that shows unmistakable intensity and length. Red Velvet combines Zinfandel, Merlot, Cabernet Sauvignon and Petite Sirah. Each varietal adds distinct characteristics and lends structure, aroma and depth of flavor. We ferment each varietal separately before blending. Finally, a unique oak regime infuses creaminess. ABV13.5%
This wine offers a lot of bang for the buck$ Grab a bottle at Jacob Liquor Exchange and join us this Saturday.