The NYT on the latest menace – this time in our ice cream:
New industrial processes, including one that involves a protein cloned from the blood of an Arctic Ocean fish, have allowed manufacturers to produce very creamy, dense, reduced-fat ice creams with fewer additives.
Fish additives? In ice cream? Holy mint chocolate chip! Someone call General Ripper:
Mandrake, do you realize that in addition to fluoridating water, why, there are studies underway to fluoridate salt, flour, fruit juices, soup, sugar, milk… ice cream. Ice cream, Mandrake, children’s ice cream.
How does that coincide with your post-war Commie conspiracy, huh? Fish innards in ice cream! That’s not America. That’s not even England:
In Britain, where Unilever’s Cornetto cone is as iconic as the Fudgsicle is in the United States, the news media have leapt in with headlines about “vaneela” ice cream.
What’s next? Cookies n’ chum? Caramel Sea Turtle Fudge? Pistacho anchovy? Oh, the hu-manatee!
Thank God there’s no fish in Blue Bell.