Alas, due to an avalanche of other flattened bags and boxes that week, we’ve just uncovered the Cretors bags, but the happy memory lingers. As does our desire to order more.

GH Cretors helped to launch popcorn as a favorite snack of the modern age. In 1885,* Charles Cretors invented the steam-powered popcorn machine (see the photo below).

Previously, popcorn was popped in kitchens, over stove flames in large copper kettles. Cretors developed a raised steam popper that popped the kernels at the top of a large glass bin and spilled the fresh popcorn into the bin, where it could be scooped into bags (the system is still used in today’s movie theaters and elsewhere).

*It was an eventful year: Among other noteworthy happenings, the modern gasoline-fueled internal combustion automobile engine was invented, the the Statue of Liberty was delivered to New York Harbor and the Washington Monument was dedicated.

From Fresh-Popped To Store-Bought

Cretors brought the aroma and visuals of popping corn right in front of the consumer, which helped to catapult popcorn into one of the best-selling snacks of all time.

The GH Cretors brand of packaged popcorn is a relatively new one, launched by the fourth and fifth generations of Cretors descendants. While the family had continued to make popcorn at home through the generations, we’re glad that they’ve put their product on the shelf.

We’re big popcorn fans. Popcorn is a whole-grain snack; for this reason, it’s a better snack option, whether you crave sweet or salty (or a combination of the two). Whole grains are important in your diet (details).

The popcorn is crisp and deftly seasoned with just the right touch of caramel or cheese. And there are added benefits with GH Cretors Popcorn:

Charles Cretors’ modern popcorn machine appeared at the Chicago Columbian Exposition in 1893 and moved to entertainment venues, stadiums and boardwalks everywhere. Five generations of Cretors have been following in his corn-popping footsteps, taste-testing recipes around the kitchen table.

Recently, great-great-great-granddaughter Claire and her mom Phyllis launched a retail brand called GH Cretors in favorite flavors: caramel, caramel nut, cheddar, kettle corn and the charming Chicago Mix, a combination of caramel corn and cheddar corn that really works.

The company pops their corn the old fashioned way, by hand in copper kettles.

Where To Find GH Cretors Popcorn

GH Cretors is available at fine markets nationwide (here’s a store locator) and online in 12-bag packs at Amazon.com. (Too much for you? Split an order with friends.)

An early popcorn cart. With the spread of the automobile, popcorn rolled. Photo courtesy Deusterco.com.

 
Have a popping good time!

Find more of our favorite snacks in our Gourmet Snacks Section.
  

One bar provides 30% daily value of calcium. If you can get the kids to drink a glass of milk along with a MilkBite, it’s a win-win.

The only challenge is portability: These are not grab-and-go bars, but grab-from-the-fridge bars. The milk content requires refrigeration, because their innovation is that they contain enough real milk and calcium equivalent to an eight-ounce glass of milk.

Despite the fact that our fridge is always space-challenged (when you review food for a living, you get used to cramming items into every square inch), we’ve made room for these tasty snacks.

The 140-calorie bars (33g) have 3g fiber, 5g protein, 5g fat and 10g sugar.

So how do they taste?

 
Three additional flavors—Mixed Berry, Oatmeal Raisin and Peanut Butter—are also available nationally, but we haven’t tried them.

If you pack your lunch with an ice pack, MilkBite bars can be a regular snack. Otherwise, you may have to confine the enjoyment to home.

If you have a fridge at work, beware: MilkBites won’t last 10 minutes unless you store them in a repurposed sauerkraut can. Open the can from the bottom and stick it at the back of the shelf; no one will go near it.

A refreshing grapefruit smoothie. Photo
courtesy AllWhitesEggWhites.com.

After eating “professionally” all day, we’re often not in the mood for a conventional dinner. What we really want is a dish of ice cream or frozen yogurt.

As a compromise, we’ve learned to make an easy yogurt smoothie that triples the amount of protein through the addition of egg whites. Even if you’re not a “professional eater,” you can enjoy it as a light meal or snack.

A lowfat yogurt, such as Dannon Light & Fit Vanilla, has 5g protein per six-ounce serving. Most frozen yogurts have 3g protein per half-cup serving.

When you add 1/3 cup egg whites to your favorite smoothie recipe, you get 17 grams of total protein.

One large egg white weighs 33 grams and has 3.6 grams of protein. That’s why the addition of egg whites (an alternative to whey powder) turns a smoothie with some protein from yogurt, into a “protein smoothie.”

The egg white comprises about two-thirds of an egg’s volume. It consists of about 90% water and 10% protein. Unlike the yolk, which is high in fat and cholesterol, the egg white contains almost no fat or carbohydrate and few calories—just 17 calories in a large egg white.

Grapefruit lovers will flip for this refreshing smoothie recipe. Don’t like grapefruit? Substitute your favorite juice or fresh fruit. The recipe is courtesy AllWhites egg whites, which has many recipes at AllWhitesEggWhites.com.

Preparation: 5 minutes
Time-To-Table: 5 minutes

Ingredients Per Serving

 
Preparation

1. Combine all ingredients in blender. Cover and blend until smooth.
2. Serve immediately.

Succulent dried peaches are just as
satisfying as processed sweet snacks (candy,
cookies and the like). Photo by Katharine
Pollak | THE NIBBLE.

Luscious fruits are grown without pesticides in sunny California. The majority of the bounty is shipped to appreciative audiences in Asia. Asian markets in California also carry the resealable packages of dried apples, apricots, blueberries, kiwi fruit, nectarines, peaches (the last two in both white and yellow), plums, persimmons, pears, plums and raisins in a handsome, tri-color medley.

The biggest challenge for those who want the best dried fruit is finding the individual grab-and-go bags elsewhere in the U.S.

A couple of varieties are sold on Amazon (a bulk-size four pounds of white peaches, for example), along with a full line of Goldenvale’s gift selections in baskets. The company will fill consumer orders directly as it works to expand its retail distribution.

Take a look at what’s available online (search for Goldenvale Snacks).

Check out our full review of Goldenvale dried fruit.

Find more of our favorite fruits in our Gourmet Fruits section.

The largest member of the perch family, walleye is native to lakes throughout Canada and the north-central United States. Lake Erie, Lake Winnipeg, Lake of the Woods and other large Canadian lakes yield a plentiful supply of the fish for restaurants and retailers.

Named for its highly reflective, cat-like eyes, the walleye can reach a length of 30 inches and weight of 15 pounds, although typical market size is 1 to 5 pounds.

The peak season is fall through winter. The species has proven difficult to farm, so enjoy fresh walleye while it’s still in season.

Bypass the common wisdom to look for clear, bright eyes when purchasing fresh fish. Even in the freshest walleye, the eyes are naturally flat and opaque. The freshness of walleye must be judged by the flesh and skin.

A very versatile fish, walleye can be baked, broiled, fried, deep-fried, grilled, poached, stuffed, sautéed and made into chowder. Simple preparations are the best way to showcase the delicate flavor.

 
Here’s a delicious recipe for broiled walleye with a crust of almonds, from AllWhitesEggWhites.com. Parmesan cheese and fresh basil create the perfect crust.

BAKED WALLEYE WITH AN ALMOND CRUST

Ingredients

 
Preparation

1. Preheat broiler. Place walleye in single layer on lightly greased broiler pan.

2. Combine all remaining ingredients and spread evenly over walleye fillets.

3. Place fillets on a greased broiled pan and broil five inches from the broiler heat for about 8 minutes or until topping is browned and fish flakes easily when tested with a fork. As with any fish filets, the cooking time will vary depending on the thickness.

4. Place fish on a heated platter; serve at once.

Thanks to EuroUSA.net, purveyor of fine fish, for tipping us off to the wonderful walleye.