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Hershey’s Settlement Puts the Kibosh on Import of Cadbury and Other British Chocolates

Hershey’s Settlement Puts the Kibosh on Import of Cadbury and Other British Chocolates

Britain’s Cadbury chocolates, Yorkies, Maltesers, and other English chocolates will stop being imported.

British chocolates, including those produced by UK-based confectioner Cadbury, along with KitKat bars, Toffee Crisps, Maltesers, and Yorkie chocolate bars will no longer be imported into the United States as part of a settlement reached between the Hershey’s Company and Let’s Buy British Imports (L.B.B.), reports The New York Times.

A deal reached earlier in January pointed to trademark infringement as the reason for the chocolate ban. Hershey’s contended that British chocolates like those listed above were packaged too similarly to American candies like Reese’s Peanut Butter Cups and York Peppermint Patties. Furthermore, the Hershey’s Company has a licensing agreement to manufacture Cadbury chocolates in the United States with a different recipe as well as modified packaging.

“It is important for Hershey to protect its trademark rights and to prevent consumers from being confused or misled when they see a product name or product package that is confusingly similar to a Hershey name or trade dress,” a Hershey’s representative told The New York Times in an email.

For Britons living in the States, the news comes as an unwelcome shock. British chocolate has higher fat content across the board, and according to the Times, “an informal blind taste test comparing Cadbury Dairy Milk bars” on either side of the pond suggested that an informed ex-pat “had reason to be upset.”

Though other business owners may try their hand at importing British chocolates themselves, the process requires dealing with regulations from the FDA, USDA, and customs. In the future, Hershey’s is reportedly looking to stop the sale of Cadbury products and other British chocolates within the U.S. entirely.

Former Londoner Mick McGurk, now a resident of Houston, offered a solution for Hershey’s fear of the competition: “It may sound a bit childish, but they should make it the same and not cheapen it with those additives.”


Cadbury, formerly Cadbury's and Cadbury Schweppes, is a British multinational confectionery company fully owned by Mondelez International (originally Kraft Foods) since 2010. It is the second largest confectionery brand in the world after Mars. [2] Cadbury is internationally headquartered in Uxbridge, west London, and operates in more than 50 countries worldwide. It is known for its Dairy Milk chocolate, the Creme Egg and Roses selection box, and many other confectionery products. One of the best-known British brands, in 2013 The Daily Telegraph named Cadbury among Britain's most successful exports. [3]

Cadbury was established in Birmingham, England in 1824, by John Cadbury, a Quaker who sold tea, coffee and drinking chocolate. Cadbury developed the business with his brother Benjamin, followed by his sons Richard and George. George developed the Bournville estate, a model village designed to give the company's workers improved living conditions. Dairy Milk chocolate, introduced in 1905, used a higher proportion of milk within the recipe compared with rival products. By 1914, the chocolate was the company's best-selling product. Cadbury, alongside Rowntree's and Fry's, were the big three British confectionery manufacturers throughout much of the 19th and 20th centuries. [4]

Cadbury was granted its first Royal Warrant from Queen Victoria in 1854. It has been a holder of a Royal Warrant from Elizabeth II since 1955. [5] Cadbury merged with J. S. Fry & Sons in 1919, and Schweppes in 1969, known as Cadbury Schweppes until 2008, when the American beverage business was split as Dr Pepper Snapple Group the rights ownership of the Schweppes brand had already differed between various countries since 2006. Cadbury was a constant constituent of the FTSE 100 on the London Stock Exchange from the index's 1984 inception until the company was bought by Kraft Foods Inc. in 2010. [6] [7]

Brit Food: British Sweets Banned from the USA by Hershey’s USA – Petition Details Inside

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This is an odd bit of news that’s making the rounds. It will soon become much harder to find British sweets for sale in the USA. Why? Hershey’s Chocolates have reached an agreement with the company that usually imports British sweets that will see them ceasing to important many British favorites.

This is devastating news for lovers of British candy.

According to the New York Times:

As a result of a settlement with the Hershey’s Company, Let’s Buy British Imports, or L.B.B., agreed this week to stop importing all Cadbury’s chocolate made overseas. The company also agreed to halt imports on KitKat bars made in Britain Toffee Crisps, which, because of their orange packaging, and yellow-lined brown script, too closely resemble Reese’s Peanut Butter Cups Yorkie chocolate bars, which infringe on the York peppermint patty and Ms. Perry’s beloved Maltesers.

Jeff Beckman, a representative for Hershey’s, said L.B.B. and others were importing products not intended for sale in the United States, infringing on its trademark and trade dress licensing. For example, Hershey’s has a licensing agreement to manufacture Cadbury’s chocolate in the United States with similar packaging used overseas, though with a different recipe.

“It is important for Hershey to protect its trademark rights and to prevent consumers from being confused or misled when they see a product name or product package that is confusingly similar to a Hershey name or trade dress,” Mr. Beckman said in an email.

So, basically Hershey’s doesn’t want you to eat British produced candy. It wants you to eat the inferior versions made here in the USA that people don’t want to buy. And because of byzantine rules on trademarks and copyrights, they want to ensure that you don’t have a choice in the matter.

Many British stores here in the USA that sell British sweets are worried they may soon have to close as British made candy makes up a large portion of their sales. This is very worrying news indeed.

So, what does this mean for Anglophiles with a sweet tooth?

It means we’re all going to become smugglers as we stock up on our favorites sweets when we visit Britain. I’m sure another bold importer will attempt to bring across British sweets but if they do, they’ll face the wrath of a major corporation that doesn’t appear to like competition.

There’s also a petition at I’m not sure signing a petition will do any good – but as least we can make our voice heard. I would also recommend writing a letter to the CEO of Hershey’s and letting him know how you feel.

Here’s his address:

John P. Bilbrey
CEO Hersheys
100 Crystal A Dr.
Hershey, PA 17033

There is also a phone number for their corporate headquarters – how about giving them a call? (717)534-4200

Cadbury products banned in the US over lawsuit

Sticky situation: Outrage as Cadbury banned in US

Holly Ellyatt56 mins ago

Angry British chocolate lovers have vented their anger at a lawsuit brought by Hershey's (HSY), which effectively bars the import of chocolates made in the U.K. by Cadbury, a British brand well-loved by expats.

Using the hashtag #boycotthershey, fans of Cadbury products, such as the iconic Dairy Milk bars and Cadbury Creme Eggs, called for a boycott of the American chocolate giant on Twitter and Facebook. A protest petition on had over 22,000 signatures by 1 p.m. GMT on Wednesday.

It comes after Hershey's, which holds a license to manufacture Cadbury chocolates in the U.S., agreed on a settlement with the New Jersey importer of Cadbury chocolates, Let's Buy British (LBB). As first reported in The New York Times, Hershey's accused the company of infringing its brand trademark rights and importing U.K. products that were not intended for sale in the U.S.

Cadbury chocolate has been banned in the US. Bad news for my family & friends: I'm moving. #BoycottHershey
Last week, LBB agreed to stop shipments of any Cadbury products made in the U.K. to the U.S.—much to the consternation of many expat Brits, who insist that Cadbury chocolate tastes better (despite Cadbury being owned by U.S. food giant Kraft Foods (KRFT)' snacks business Mondelez (MDLZ)).

It is true that British and American chocolate are different in terms of constitution. To qualify as chocolate in the U.K., a product must contain at least 20 percent cocoa solids in the U.S., the minimum is 10 percent.

Cadbury products are not the only ones to fall fowl of Hershey's lawsuit, with other brands—in particular, Switzerland's Nestle (NESN-CH)—also coming under fire because they look like existing Hershey's products.

Toffee Crisps, which are made by chocolate giant Nestle in the U.K and are a favorite with the British public, have also been banned because their bright orange packaging resembles that of Hershey's Peanut Butter Cups too closely. Nestle's Yorkie bars also face the chop as they sound too much like Hershey's York Peppermint Patties. Nestle's Maltesers also resemble a Hershey's product of an almost identical name.

Hershey's spokesman Jeff Beckman defended Hershey's lawsuit and settlement, telling The New York Times last week that it was: "Important for Hershey to protect its trademark rights and to prevent consumers from being confused or misled when they see a product name or product package that is confusingly similar to a Hershey name or trade dress."

Hershey's Just Blocked British Chocolate From Entering The US — And Fans Are Furious

Flickr/Tasumi1968 British chocolates tend to contain more dairy than their American counterparts. Hershey's has blocked British-made Cadbury chocolate from entering the US.

The chocolate company struck up a deal with Let's Buy British Imports to stop imports of Cadbury products made overseas, reports Tatiana Schlossberg at The New York Times.

The company will also stop importing British Kit Kat bars, Toffee Crisps, and Yorkie chocolate bars.

Fans of chocolate manufactured in Britain say it tastes better than American-made chocolate.

A Hershey's representative told The New York Times that the company has the rights to manufacture Cadbury chocolate in America using different recipes, and that importing British chocolate is an infringement.

The New York Times broke down the major differences between the kinds of chocolates.

"Chocolate in Britain has a higher fat content the first ingredient listed on a British Cadbury’s Dairy Milk (plain milk chocolate) is milk," Schlossberg writes. "In an American-made Cadbury’s bar, the first ingredient is sugar."

The American version also contains preservatives.

Furious Cadbury fans have started the hashtag #boycotthershey.

— Michele Rosborough (@micheleros) January 25, 2015

Andrew Baker at The Telegraph speculated that Hershey's is afraid of Cadbury chocolate.

"It will seem more likely to anyone who has ever tasted Hershey's own-brand products, and its approximations of Cadbury's, that they are instead preventing consumers from buying products which taste much better than Hershey's own," Baker writes.

A Brief History of Chocolate

When most of us hear the word chocolate, we picture a bar, a box of bonbons, or a bunny. The verb that comes to mind is probably "eat," not "drink," and the most apt adjective would seem to be "sweet." But for about 90 percent of chocolate's long history, it was strictly a beverage, and sugar didn't have anything to do with it.

Related Books

The True History of Chocolate

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"I often call chocolate the best-known food that nobody knows anything about," said Alexandra Leaf, a self-described "chocolate educator" who runs a business called Chocolate Tours of New York City.

The terminology can be a little confusing, but most experts these days use the term "cacao" to refer to the plant or its beans before processing, while the term "chocolate" refers to anything made from the beans, she explained. "Cocoa" generally refers to chocolate in a powdered form, although it can also be a British form of "cacao."

Etymologists trace the origin of the word "chocolate" to the Aztec word "xocoatl," which referred to a bitter drink brewed from cacao beans. The Latin name for the cacao tree, Theobroma cacao, means "food of the gods."

Many modern historians have estimated that chocolate has been around for about 2000 years, but recent research suggests that it may be even older.

In the book The True History of Chocolate, authors Sophie and Michael Coe make a case that the earliest linguistic evidence of chocolate consumption stretches back three or even four millennia, to pre-Columbian cultures of Mesoamerica such as the Olmec.

Last November, anthropologists from the University of Pennsylvania announced the discovery of cacao residue on pottery excavated in Honduras that could date back as far as 1400 B.C.E. It appears that the sweet pulp of the cacao fruit, which surrounds the beans, was fermented into an alcoholic beverage of the time.

"Who would have thought, looking at this, that you can eat it?" said Richard Hetzler, executive chef of the café at the Smithsonian's National Museum of the American Indian, as he displayed a fresh cacao pod during a recent chocolate-making demonstration. "You would have to be pretty hungry, and pretty creative!"

It's hard to pin down exactly when chocolate was born, but it's clear that it was cherished from the start. For several centuries in pre-modern Latin America, cacao beans were considered valuable enough to use as currency. One bean could be traded for a tamale, while 100 beans could purchase a good turkey hen, according to a 16th-century Aztec document.

Aztec hot chocolate (© Brian Hagiwara Studio, Inc./the food passionates/Corbis) The inside of a cacao pod (© the food passionates/Corbis) Cacao beans (© SAMSUL SAID/Reuters/Corbis) Woman with pile of cacao (© Jacob J. Gayer/National Geographic Society/Corbis) Stone detail: Ek Ahau, the Maya Deity of War, trade and cocoa, standing next to a cacao tree. Cacao had a large importance in Mayan Culture and was used as food, money, medicine, and religious offerings (© Enrique Perez Huerta/Demotix/Corbis ) Cacao beans and pods (© Owen Franken/Corbis) Workers harvesting cacao pods (© Underwood and Underwood/National Geographic Society/Corbis) Colorful cacao pods (© 167/Kelley Miller/Ocean/Corbis)

Both the Mayans and Aztecs believed the cacao bean had magical, or even divine, properties, suitable for use in the most sacred rituals of birth, marriage and death. According to Chloe Doutre-Roussel's book The Chocolate Connoisseur, Aztec sacrifice victims who felt too melancholy to join in ritual dancing before their death were often given a gourd of chocolate (tinged with the blood of previous victims) to cheer them up.

Sweetened chocolate didn't appear until Europeans discovered the Americas and sampled the native cuisine. Legend has it that the Aztec king Montezuma welcomed the Spanish explorer Hernando Cortes with a banquet that included drinking chocolate, having tragically mistaken him for a reincarnated deity instead of a conquering invader. Chocolate didn't suit the foreigners' tastebuds at first –one described it in his writings as "a bitter drink for pigs" – but once mixed with honey or cane sugar, it quickly became popular throughout Spain.

By the 17th century, chocolate was a fashionable drink throughout Europe, believed to have nutritious, medicinal and even aphrodisiac properties (it's rumored that Casanova was especially fond of the stuff).  But it remained largely a privilege of the rich until the invention of the steam engine made mass production possible in the late 1700s.

In 1828, a Dutch chemist found a way to make powdered chocolate by removing about half the natural fat (cacao butter) from chocolate liquor, pulverizing what remained and treating the mixture with alkaline salts to cut the bitter taste. His product became known as "Dutch cocoa," and it soon led to the creation of solid chocolate.

The creation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered that he could make a moldable chocolate paste by adding melted cacao butter back into Dutch cocoa.

By 1868, a little company called Cadbury was marketing boxes of chocolate candies in England. Milk chocolate hit the market a few years later, pioneered by another name that may ring a bell – Nestle.

In America, chocolate was so valued during the Revolutionary War that it was included in soldiers' rations and used in lieu of wages. While most of us probably wouldn't settle for a chocolate paycheck these days, statistics show that the humble cacao bean is still a powerful economic force. Chocolate manufacturing is a more than 4-billion-dollar industry in the United States, and the average American eats at least half a pound of the stuff per month.

In the 20th century, the word "chocolate" expanded to include a range of affordable treats with more sugar and additives than actual cacao in them, often made from the hardiest but least flavorful of the bean varieties (forastero). 

But more recently, there's been a "chocolate revolution," Leaf said, marked by an increasing interest in high-quality, handmade chocolates and sustainable, effective cacao farming and harvesting methods. Major corporations like Hershey's have expanded their artisanal chocolate lines by purchasing smaller producers known for premium chocolates, such as Scharffen Berger and Dagoba, while independent chocolatiers continue to flourish as well.

"I see more and more American artisans doing incredible things with chocolate," Leaf said. "Although, I admit that I tend to look at the world through cocoa-tinted glasses."

Why British And American Chocolate Taste Different

AP Photo/Simon Dawson, File Chocolate moves down the production line at the Cadbury factory in Birmingham, England.

British and American chocolate may look similar, but they taste very different.

American chocolate tastes "powdery," one British colleague tells me.

It's "too sweet," another protests.

British chocolate, on the other hand, is said to be richer and smoother.

The flavour distinctions aren't imaginary. They are tied to differences in recipes and manufacturing, depending on which side of the pond you're on.

British chocolate tends to have a higher fat and cocoa content. American-made chocolate typically contains a larger dose of sugar.

The differences between Cadbury Dairy Milk bars made in Britain compared with the ones sold in the US, manufactured in America by Hershey, were highlighted in a 2007 New York Times article by Kim Severson.

"According to the label, a British Cadbury Dairy Milk bar contains milk, sugar, cocoa mass, cocoa butter, vegetable fat and emulsifiers," Severson writes. The Hershey version, on the other hand, lists sugar as its first ingredient. Its list also includes "lactose and the emulsifier soy lecithin, which keeps the cocoa butter from separating from the cocoa."

Cadbury is a British company based in Birmingham, England. However, the Hershey Company holds the rights to manufacture Cadbury chocolate products in the US. Under this license, Hershey is allowed to tweak the recipe.

Tony Bilsborough, a spokesman for Cadbury, told Severson that Cadbury ships to Hershey's Pennsylvania factories a special mix of mashed dried milk, chocolate, and cocoa butter. Hershey takes it from there.

“I imagine [the taste comes] down to the final processing and the blending,” Bilsborough told The New York Times.

These flavour differences have become a source of stress among Americans who prefer British chocolate, after Hershey's struck a deal last week with an importer of British products to prevent Cadbury chocolates made in Britain from entering the US.

As part of the agreement, Let's Buy British Imports, which brings British chocolate into the US, will also stop importing British Kit Kat bars, Toffee Crisps, and Yorkie chocolate bars.

American advocates of British chocolate aren't taking the news well. A petition on to end the Hershey ban has nearly 15,000 signatures.

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Friday, January 23, 2015

We Want Pie!: Retro Ad & Recipes

Happy Pie Day! Here's a great Retro Crisco Pie Ad. "We Want Pie!" Sing it!

Guinness Chocolate Silk Pie: National Pie Day

Today is National Pie Day, and I've gone back into my archives for a favorite Chocolate Pie--Guinness Chocolate Silk Pie, to be precise. It's a beautiful Friday at the Beach with temps in the low 70s. I can't think of a better pie to celebrate the day! Here's a recipe for Guinness Chocolate Silk Pie. You can use any stout, of course, but Guinness is easily available! I make a chocolate cookie crust, but you can use a graham cracker crust or a vanilla wafer crust. I think the stout brings out the chocolate. Bookmark this recipe and make for St. Patrick's Day, too!


Chocolate Cookie Crust

30 chocolate wafers (Nabisco Famous Chocolate Wafers)
5 Tbsp sweet butter, melted and slightly cooled
Dash of Salt
1/2 tsp Madagascar vanilla extract

1. Whirl cookies in food processor until finely ground.
2. Put crumbs in mixing bowl combine crumbs, butter, salt, and vanilla stir until crumbs are moistened.
3. Press mixture evenly across bottom of 9-inch pie plate and up sides of pan pack tightly so crust is even and compacted.
4. Bake in 350° oven for 6 minutes until crisp.

12 ounces dark chocolate (70-75% cacao), broken up
24 large marshmallows
Pinch of salt
2/3 cups Guinness
1/3 cup evaporated milk
1 tsp Madagascar vanilla
1 Tbsp creme de cacao or Kahlua

Preheat oven to 350 F.
Make crust (see above)

1. Place chocolate, marshmallows and salt in blender or food processor. Blend until well mixed and chocolate is finely ground.
2. In two separate pans, heat Guinness and evaporated milk until very hot, but not boiling.
3. Slowly pour hot Guinness over marshmallows and chocolate in blender. Add hot cream. Cover and blend for one minute.
4. Add vanilla and creme de cacao or Kahlua. Blend for one minute.
5. Pour into cooled crust and refrigerate for several hours or overnight.

Top with Whipped Cream or Guinness Ice Cream

1000 Roasted coffee beans are now being brewed to make coffee in Arabia.

1135 King Henry I of England (1068-1135) died, supposedly from indigestion caused by eating moray eel.

1213 King John of England ordered 3,000 capons, 1,000 salted eels, 400 hogs, 100 pounds of almonds and 24 casks of wine for his Christmas feasts.

1265 Covent Garden produce market was established in London.

1300 Huou, chef at the court of Kublai Khan (1215-1294) writes "The Important Things to Know About Eating and Drinking" This is a collection of recipes (mainly soups) and household advice.

1307 The legendary William Tell shot an apple from his son's head.

1315 Significant famine in Europe for several years. Planting seed supplies consumed, more than half of livestock died. Disinterred bodies reportedly eaten in Ireland.

1338 Charles V of France was born. It was Charles V who commissioned Taillevent to write what would become the first professional cookery book written in France, 'Le Viandier'.

1368 Charles VI of France was born. Charles VI gave sole rights for the aging of Roquefort cheese to the village of Roquefort-sur-Soulzon, and all Roquefort must still be aged in the caves there today.

1374 An outbreak of Dancing Mania (sometimes known as 'St. John’s Dance') occurred in Aix-la-Chapelle, France. People would be overcome with bouts of uncontrollable, manic dance.

1375 'Le Viander' is written by Guillaume Tirel (Taillevent)

1383 Lowenbrau brewery was founded in Munich, Germany.

1390 The oldest surviving cookbook in English is 'The Forme of Cury', from about 1390.

1411 In 1411 Charles VI of France gave sole rights to the aging of Roquefort cheese to the village of Roquefort-sur-Soulzon, and all Roquefort still must be aged in the caves there today.

1439 In an effort to stop the spread of disease, kissing is banned in England.

1444 Any merchant caught selling adulterated saffron in Bavaria was burned alive.

1449 Lorenzo de Medici of Florence was born. Lorenzo’s great granddaughter, Catherine, is known as the ‘mother of French haute cuisine’ because when she married the French king Henry II, she brought the finest Italian chefs, and her passion for fine food, with her to France.

1452 Leonardi da Vinci was born (died 1519). Italian artist, etc, etc, etc.

1492 Christopher Columbus sailed from Spain in August, arrived in the Bahamas in October, and sighted Hispaniola in December.

A Slightly Less August Journal + Kaffre talks Candy #42

A Slightly Less August Journal + Kaffre talks Candy #42

Greeting once again loyal journal readers and welcome to another August Journal! It won't however, be quite so august as last year's as my bathrobe is in the wash and I'm out of bubble fluid for my pipe so we'll just have to conduct in diapers and t-shirts as usual though I did manage to procure juice for everyone! August, like the last two months has involved spending more time than usual away from home and, correspondingly I faced the similar challenges - eating too much fastfood resulting in being poor and feeling crummy, and having somewhat limited access to my computer. Fortunately, with September soon arriving my brother's children will be back in school and I will have more time to myself once again!

On somewhat less serious front, my save data on MKX became corrupted, forcing me to start over - PSN saved my actual achievements, but I do need to unlock a lot of the in-game stuff again (Krypt and so forth), but I can't really say I mind too much - it actually seems pretty fun so far though that might not last. I also recently bought Sims4 I've never played the franchise before and there was quite a steep learning curve (my first two sims died. ), but I am slowly getting the hang of it, I think. Also, is it just me or do all of the 'Toddler' sims seem really bratty even with maximum stats?

I has also hoped to participate in the open playtest of Pathfinder 2nd edition, but a combination of not being able to assemble my usual group and not generally liking the content of the new game seems to have put the kibosh on that idea, but did get me thinking once more about my Babyfur RPG. That project fell to the wayside not just due to my laziness, but also because it was conceived as a vanity project and I'm not really sure what sort of campaigns, if any, people would want to run with it which makes it difficult to design appropriate mechanics therefore I'd like to ask you al directly: What sort of campaigns should a babyfur themed RPG be targeted at?

For this month's topic of conversation, I've decided to try something a bit new and try looking at different historical epochs through a Furry lens. Obviously, this will be less useful to those of you whose furry characters are the result of genetic experimentation, magic, aliens, or what have you, but hopefully it will prove a fun point of discussion anyway. Since I'll be using Tech Levels from the tabletop RPG GURPS for organizational purposes, we begin at TL 0 - The Stone Age of as I like to call it: Cavefurries

The first question we must ask ourselves concerns the furries themselves - are only modern species represented or were there furries based upon various megafauna long extinct in the modern era? This is a tricky question as while it can certainly be fun to include species no longer extant in the current era, it does raise the somewhat unsettling question of what exactly happened to the furries based on those species. A corollary to this is whether stone-age furry tribes consist of only a single species or incorporate many different types of fur. Due to differences in preferred habitat, I don't think all species would be found in every region, but do feel that furries would be wise enough to take advantage of the different skills possessed by the various furry types and so multi-species bands would be quite common.

The next thing to look at relates to the development of technology and how that have been affected by the different capabilities evidenced by furry species. Kaffre, for example, has a warm coat of fur and some handy claws so he items like animal pelts or flint knives would be less important to his survival than they would've been to early humans. Agriculture, for example, may have taken longer to develop for species who can simply graze on grass and leaves while the other technologies such as the bridle might appear early since the furries can test new designs on themselves. Fire is a trickier topic as while many furries can indeed keep themselves comfortably warm via fur and feather, readily digest uncooked food, and possess keen night-vision, not all species are equal in each of these regards. Most birds, for instance, have poor low-light vision and would doubtless appreciate being able to see predators approaching.

As part of this new approach, we can also examine reexamine topics covered in previous journals in a new light. Did prehistoric furries wear clothing for decoration or just go naked? Did they coexist with 'real' animals or were all lifeforms anthropomorphic? Careful readers of my previous journals will know my thoughts on both of those points, but I am excited to hear what the rest of you think life might've been like for the first furries. Also, whether you like this model for my Topic of the Month feature and what time periods you'd like me to discuss once I've reached the current era under GURPS?

Well, I guess that's about it for my august journal. Thanks for taking the time to read and comment it's much appreciated! *hugs* I'm not yet 100% sure what September will hold (beyond a Dentist Appointment on the 18h), but I'll try and get that month's journal out even earlier if I can!

Kaffre Talks Candy #42

Name: Barq's Cream Soda
Manufacturer: Coca-Cola
Size: 355mL can
Where Purchased: Sunshine Variety
Description: Consists of a transparent carbonated beverage flavoured with vanilla.
Opinion: A product I'd heard of, but not actually seen before. Vanilla is definitely the predominant flavour, but there's something else too presumably the grape juice cited on the packaging or possibly the PEG (polyethyene glycol) in any case, it has the same 'bite' as the brand's famed rootbeer. Overall, I enjoyed this item and will probably buy it again depending on the availability.

Name: Coca-Cola, Orange Sorbet
Manufacturer: Coca-Cola
Size: 500mL bottle
Where Purchased: Sunshine Variety
Description: Consists of a dark coloured carbonated beverage flavoured to taste kola and orange.
Opinion: A product I'd never seen before and scooped up. The beverage provides a refreshing citrus taste that's very distinct from the more common lemon and/or lime, but nevertheless tastes surprisingly good combined with Cola. Overall, I enjoyed this product and would buy it again if it were available. At the very least, I can create my own using the Freestyle machines at my local Wendy's.

Name: Kit-Kat (Mint Cream & Cookie Smash)
Manufacturer: Nestle
Size: 140 gram bar
Where Purchased: Shopper's Drug Mart
Description: This product consists of a fairly standard-looking Kit-Kat bar except that the wafers are 'shorter' and are topped with a white mint-flavoured substance.
Opinion: An item I'd never seen before. The overall effect is pretty similar to the standard variety Kit-Kat. The chocolate seemed a bit darker than usual, but it didn't have the characteristic bitterness of dark chocolate and the cream added a nice hit of mint flavour there was a bit of crispiness and cookie flavouring to the cream as well, but they weren't as noticeable as they might be due to the usual wafer cookie. Overall, I liked this product and might buy it again.

Name: Lays Grilled Cheese Chips
Manufacturer: Lays
Size: 170 gram bag
Where Purchased: Shopper's Drug Mart
Description: This product consists of fairly standard looking potato chips with a slight orange cast due to the flavourings used.
Opinion: A limited-time product I decided to snap up. These chips are intended to taste like a grilled cheese sandwich so, appropriately, cheddar seems to be the dominant flavour which is certainly a positive with me. One minor source of disappointment, for me, is the inclusion of ketchup flavouring as well - a flavour I'm not so fond of though it's not actually too bad here as the acidity is mitigated by the cheese. Overall, I enjoyed this item and would probably buy it again.

Name: Tic Tac (Bubblegum)
Manufacturer: Ferrero
Size: 98 gram container (200 pieces)
Where Purchased: Walmart
Description: Tic Tacs consist of small cylindrical candies with rounded ends. These particular ones are yellow and have the face of cartoon character Bart Simpson printed on them.
Opinion: A new product I decided to sample for review. The tic tacs are just as hard as I remember and not particularly substantial even when eating several at a time. As promised they feature a fairly strong bubblegum flavour. While not exactly unpleasant, however, the taste is very reminiscent of very cheap bubblegum of the sort that was once bundled with Hockey cards. Nevertheless, it was certainly an interesting product and nice change from the usual mint and orange flavoured candies.