As we’ve told you before, Other Side has a small cadre of anonymous, strategically placed correspondents who from time to time give us a tip on a ‘breaking’ news story.
The most recent such tip came yesterday, telling us of a segment on Good Morning America on ABC. It featured two successful young food entrepreneurs, who in the screen clip above with host Robin Roberts, look for all the world like soul-mates of Mark Zuckerberg.
The one on the right has developed pasta made from garbanzo beans, making it gluten free. The one on the left has developed a collection of “Fluffbutters,” and other healthy snack items. Fluffbutter is promoted as a healthy alternative to peanut butter and similar products.
We decided to see what all the buzz is about on our own, and found this on a retail web site:
The 10 ounce jar ‘lists’ for $10.99, but is on sale for $8.99. To put that in perspective, we have a 40 ounce jar of JIF Peanut Butter on hand, which Mrs. Side believes we paid on the order of $4.00 for, perhaps in a dual pack from BJ’s.
So in round numbers, the Fluffbutter sells for ten times the price of the JIF on a per serving basis. But as you would expect, and we hope demand, you get so much more in your jar of Fluffbutter. Just gaze at the label info:
Do you see that? The damn stuff is GENDER NEUTRAL! Where the hell else are you going to find certifiably gender neutral spread to use on your snacks? It’s also dairy free, gluten free, soy free, and suitable for vegan diets.
What a breakthrough; no doubt commercially available ‘off the shelf’ peanut butters are loaded with dairy products, gluten, and soy. Both though, do include ‘nuts’.
Why D’s Naturals didn’t mention that the product is catsup free, broken glass free, and corn by-product free we can’t say.
Given societal pre-occupation with matters (or variations, if you prefer) of gender these days, we can only wonder whether trans-gendered Fluffbutter is in the works. We expect it to have a higher shelf price to cover the cost of the scientific research and genetic modification to the ‘natural ingredients.’ This could be followed by gender-fluid Fluffbutter. The possibilities are nearly endless if you follow contemporary cultural ‘transitions.’
Just think of the opportunities for revolutionizing our healthy, natural food supply. And think of the possibilities for new major fields of study at fine institutions like Bowdoin. Gender and woman’s studies programs are old news these days, but imagine combined emphasis on gender and food sciences. It might even call for a new building on campus!
In conclusion, anytime you wonder, like we do, if we’re losing our minds, console yourself with the reality that we’ve already traveled a long, longggg way down that slippery road.
Kind of ironic, we think, that this trip involves ‘nuts.’
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