Meet The Team / Elizabeth Harper

Hershey isn't the only one buying up candymakers this week. Jelly Belly has also bought Los Angles-based Ben Myerson Candy Co., makers of Christopher's Candy and Sunkist fruit gems. Now, when I think of Jelly Belly I think entirely of jelly beans -- though the company says that they make "over 100 different candies including chocolates, gummies, candy corn, taffy, and... jelly beans" I couldn't name another candy brand they produce. (Perhaps a down-side of having a jelly bean for their corporate logo.) This purchase, however, will provide them with some new candy types to think of when the name "Jelly Belly" comes up.

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I always approach unknown veggies with a bit of trepidation. There are boxes of them on on the produce stand, and everyone looks different -- so what should I be after? Pumpkin is on the grocery shelves rarely enough to qualify (at least to me) as one of these unknowns, so I thought I'd share these tips for picking out your perfect pumpkin, for those braving the fierce waters of pumpkin outside the can.

For a future jack-o-lantern, of course, you're looking for a pretty pumpkin -- with a deep orange color and firm flesh. (You can still have roasted pumpkin seeds from your jack-o-lantern!) But if you do want to cook your pumpkin, you might be a bit pickier. Throughout your local produce department, you're likely to find some pumpkins specifically labeled as pie pumpkins, which are going to be the best sort for eating. You'll want to take a look at the stem -- a strong, green stem will show a pumpkin in good health. And other than that, look for the same signs of quality you would in any other produce: no blemishes or soft spots, and it should feel heavy for its size.

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The nearest grocery store to my house is very convenient -- at a couple of blocks away, it wouldn't be much hassle to bike down and pick up a few things. But it's a very ordinary store as well, and doesn't always have what I might be hunting. And when it doesn't? Well, the half-hour drive downtown is usually worth it for the abundant selection of fresh fruits and veggies, but sometimes I simply don't feel up to it. So, facing up to the coming winter, I've cleared off a sunny kitchen windowsill as an ideal place to attempt to grow my own selection of herbs. And while I don't claim to have a green thumb, a couple of weeks into the experiment my little plants -- basil, oregano, sage, rosemary, and lavender (I've never cooked with this last, but it smells lovely in the kitchen) -- already seem to be growing a bit. Want to test your own green thumb?

It's nearly a pity to find beverages that are sweetened with real sugar instead of high-fructose corn syrup -- I can't help but give them a try, and often I find I like them. High-fructose corn syrup -- cheap and readily available -- is what you'll find in all of the mass brands of soda, and it's hard to avoid in any pre-packaged beverage product. Diet versions, of course, will not have high-fructose corn syrup, but instead Nutrasweet or Splenda, both sweeteners with their own unique taste. But there's nothing quite like the taste of sugar, which provides such a pure note of sweetness to a drink. I'm not quite old enough to remember Coca-Cola before high fructose corn syrup became the norm, but I have located a peculiar offshoot of Dr. Pepper (a favorite of mine) known as Dublin Dr. Pepper. Sold in tiny 8 ounce glass bottles, this variety offers the "original formula" of the soda, and includes pure cane sugar. But I have to warn you -- if you like it, it may be hard to go back to the old standard.

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In a recent essay on coffee in America, essayist Julia Keller proclaimed that there is a fundamental difference between "coffee people" and "tea people." The difference between the two is a "a cultural divide that cuts across movies, and TV, and literature, and life.... Coffee is scraped knuckles and bum luck; tea is an extended pinkie and inherited wealth."

As someone who's been known to drink both, I'm at a bit of a loss. (Perhaps I secretly have a split personality?) But, honestly, am I the only one who sees a similarity in the finicky preparation requirements of both beverages? A precise amount of coffee or tea needs to be added to a precise amount of water at a precise temperature for a precise amount of time. A mistake in the amount of coffee grounds or tea leaves; the amount of water or its temperature; or the amount of time it sits will all have a definite impact on flavor. Of course, the fact that most of us make our coffee in a coffee pot (which does all the temperature work on its own), may make all the difference. But do you see yourself as a particular affectionado of one hot beverage over the other?

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