"corn flakes" news and stories

Those long and lean cereal boxes we've all grown accustomed to might soon be a thing of the past. Advertising Age reports that Kellogg's is testing a new "space-saving" cereal box design that will still give us 12 oz. of crunchy breakfast, but come in a much shorter and fatter box. They think this new design will fit more easily in pantries and on shelves.

What is most interesting, however, is how they're talking about the change, citing improvements to their "footprint," as well as "efficiency and effectiveness." Sounds like using environmental terms in shifty ways to me. What footprint are they speaking of? The space a box takes up in your kitchen? Methinks that hurdle has already been passed. I mean, we've had the same shape for eons.

Tropicana, Corn Flakes ... breakfast will never be the same! What do you think of their new boxy scheme?

[via Serious Eats]

Millions know Kellogg's Corn Flakes as a relatively healthy breakfast cereal. However, did you know that when it was first invented (on March 7, 1897), it contained no sugar (rendering it tasteless and bland) and wasn't designed to constitute a whole meal, but simply complement a variety of foods?

Created by Dr. John Kellogg, he had intended to serve it solely at his sanitarium, but his brother Will saw the potential in the flake of corn and began marketing it heavily. This caused a rift in the family, that culminated in a legal battle between the two brothers. John won and Corn Flakes went on to become one of the best-selling breakfast cereals of all time.

thanks Rich!
[via Wired]

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Here it is April 13 and I'm ashamed to suddenly realize that I didn't cook chicken once during the winter. Oh, I made plenty of dishes that had chicken in it (mixed with pasta, with vegetables, with rice), but they were made with Perdue Short Cuts, chicken that was already cooked an cut up for me. But I didn't actually buy chicken from the store and make something myself. This recipe is going to change that, if for the only reason it contains breakfast cereal.

This month's Saveur magazine has a small story about a new cookbook called The Breakfast Cereal Gourmet. The book, shaped like a cereal box, is the work of David Hoffman, who includes 31 recipes for foods that are made from regular breakfast cereals. However, we're not just talking about Rice Krispies Treats and Corn Flakes-crusted oven fried chicken. The author cook includes recipes from chefs like Annie Miller (Clementine, Los Angeles) and Rick Bayless (Topolobampo and Frontera Grill, Chicago), and have the requirement that the food has to benefit from the inclusion of the cereal, not just have the cereal as some sort of gimmick or garnish.

I'm sure the book has great recipes, and I've certainly tried incorporating bran cereal into a muffin, but I'm just curious as to what other things one could make with breakfast cereals like Cap'n Crunch, Honeycombs, and Pops.