Originally published on Wed October 24, 2012 11:03 am
The practice of imparting the flavor of something heavy into a lighter liquid is centuries old. Ancient Indian healers did it with botanicals; early Christian monks did it with bitters. But the process is getting new attention as part of the craze to put all things food into all things drink.
It's not just nutritionists who have a problem with sugar these days, so does organized labor. The AFL-CIO is calling for a boycott of one the country's biggest sugar producers, the American Crystal Sugar Company, based in Moorhead, Minn.
Robert Griffo was living the high life at an investment firm on Wall Street when the stock market crashed 25 years ago on Black Monday. Along with the Dow Jones industrial average, Griffo's life tumbled.
Griffo tells StoryCorps he worked with the investment company for 11 years.
"I was making a lot of money," he says. "I used to walk over homeless people at Grand Central Station when they were begging for money, and I'd say, 'You need to get a job.' But I lost myself on Wall Street."
When the market crashed on Oct. 19, 1987, Griffo thought he would be let go.
If you're one of those people who vigilantly checks the ingredient list of the things you buy at the grocery store, you may have already seen this: Some food products now contain something called "evaporated cane juice." It can be found in yogurt, fruit juices and lemonades.
So what exactly is evaporated cane juice? Well, it depends on whom you ask. We spoke with a few folks outside our local grocery store, and many of them were confused. Take a listen: