You learn something new every day (if you’re lucky), and today we learned why bread tags—the colored plastic tags (photo #1) or twist ties that close plastic bags of bread—are made in different colors.

Also called bread buckles and bread clips, these tags or twists are part of a color-coordinated system that marks when the bread was baked and packaged.

It’s meant to help the market’s stock clerks identify older loaves that should be pulled from shelves.

While we always look at the expiration date before we buy bread, looking at each tag for the loaf’s expiration date would take too much time for food store staff.

The color-coding helps the clerks pull older loaves from the shelves speedily.

> The history of bread tags is below.
 
 
HERE’S THE COLOR CODE

Most bakeries don’t produce bread on Sundays and Wednesdays, which is why they’re missing from this list. The colors were assigned in alphabetical order: blue, green, red, white, yellow.

 
 
HERE’S HOW TO RE-USE THE TAGS

You can find dozens of creative and useful ways to re-purpose the plastic tags when the bread bag is empty.

Our favorite is as “cable labels” to identify computer cables, charging cords, monitor cord, printer cord, TV cord, and others.

You could purchase these colored labels (photo #3) to identify all of your cords, or you could think green and use a Sharpie and your bread tags.

Whether you use cable labels or bread tags, organizing your cords with color-coded labels lets you pick out the cord you’re looking for.
 
 
THE HISTORY OF THE BREAD TAG

According to some sources, the bread tag was invented by Floyd G. Paxton of Yakima, Washington (1918-1975). The story is that he invented his “Kwik Lock closure” on a flight in 1952.

Necessity is the mother of invention: He opened a bag of peanuts and had no way to close them.

So Paxton used his pocket knife to carve out a prototype closure device from an expired plastic credit card (prior to 9/11/2001 you could carry knives onto the plane).

His invention was later adapted for commercial use as an easy way to initially seal and then reseal bags [source].

Today, Kwik Lok is the global leader in bag closures.
 
 
> The history of bread.

> Check out the different types of bread in our photo glossary.

[1] Go green: repurpose your plastic bread tags. Here are 25 uses (photo © Kwik Lok).

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[1] Sweet & Spicy Drizzle Oil, a handy new condiment (photos #1 and #3 © DeLallo).

[2] Just a drizzle adds an extra layer of flavor to any pizza (photo © Like Meat | Unsplash Photo).

[3] Add sizzle to pasta, pasta salads and grains.

What’s sweet and hot and a new condiment for your table (or a nice hostess gift, treat for foodie friends, or a stocking stuffer)? DeLallo Sweet and Spicy Pizza Oil!

While it calls itself “pizza oil,” we call it “drizzle oil” or “finishing oil.” It’s the perfect way to add a burst of sweet heat to your favorite foods with just a drizzle:

 
We’ve even stirred it into plain Greek yogurt. Delicious (also as a dip, spread, or baked potato topping).

And if you’re willing, try it on vanilla or chocolate ice cream and pancakes or waffles.

Made with extra virgin olive oil, chili peppers, garlic, and honey, this irresistibly bold condiment is ready to wake up all of your everyday dishes—not just pizza. Use it to dress, drip, marinate, sauté and sauce. Get creative!

Sweet & Spicy Olive Oil is made in small batches from EVOO, garlic, red bell peppers, red chili flakes, honey powder, and cane sugar.

It’s all natural (no artificial flavors or preservatives), non-GMO, gluten free, and certified kosher by KFH.
 
 
GET YOUR SWEET & SPICY PIZZA OIL

Wake up your dishes with no effort beyond drizzling!

> Head to DeLallo Foods.
 
 
CHECK OUT THESE PHOTO GLOSSARIES

> The different culinary/cooking oils.

> The different types of chile peppers.

> Olive oil and olives.

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June 10th, yesterday, was National Pina Colada Day, and we may have had one too many to celebrate the 70th anniversary of our favorite sweet cocktail.

One of the most iconic classic cocktails—and our favorite sweet cocktail—the Piña Colada turns 70.

Bartender Monchito Marrero created the first Piña Colada in 1954 at The Caribe Hilton Hotel using Don Q, Puerto Rico’s #1 rum.

Although other rum brands may try and take the credit of being in the OG, Don Q has a document signed by Señor Marrero confirming he used Don Q.

What better way to celebrate this milestone, and toast to Señor Monchito and Don Q?

So we invited friends for a National Piña Colada Day fiesta and made all three of the recipes below.

> Snacks to serve: honey roasted mixed nuts, pineapple chunks, plain and toasted coconut chips, whole strawberries.
 
 
> The history of the Piña Colada.

> The history of rum.

> The history of pineapple.
 
 
RECIPE #1: KEEPIN’ IT COLADA

This Piña Colada variation (photo #1) was created by award-winning mixologist Tiffanie Barriere of Atlanta, Georgia, who serves it in a carved-out pineapple shell (photo #1). If you prefer, serve it in a tall glass.

Tiffanie, who you might recognize from Netflix’s “Drink Masters” and “High on the Hog” is eco-conscious like Don Q Rum, an environmental leader in the spirits industry. She says:

“Whenever I can, I default to my no-waste Piña Colada, it looks beautiful and taste amazing.

“But when it’s not an option, then I compost the lime, coconut shells, shavings and pineapple skins for home plants, soil and outside gardens.”

Ingredients Per Drink

 
Glass: Fresh pineapple shell (most pineapple fruit removed for enjoyment elsewhere).

Preparation

1. MUDDLE In a cocktail shaker, muddle the fresh pineapple. Add the lime, cream, rum and ice.

2. SHAKE hard for 20 seconds. Pour the entire contents over clean ice into a hollowed pineapple. Grate fresh cinnamon on top and add 2 drops of Angostura.

3. THREAD a straw through the lime wheel and serve.
 
 
RECIPE #2: HOMEMADE COCONUT CREAM

If you don’t have time to make it, buy a can (photo #5).

Ingredients

 
Preparation

1. SHAKE the rum, coconut water, juice and ice, and train into a coupe glass.

2. GARNISH with the strawberry slice. As an option, stir in the Campari.
 
 
RECIPE #4: SKINNY PIÑA COLADA

Don Q recommends coconut water from a coconut that’s been freshly cracked open. If you use a bottled brand, they recommend Harmless Harvest.

Superfine sugar has 15 calories per level teaspoon.
 
Ingredients Per Drink

 
Preparation

1. Place all ingredients in a shaker with ice.

2. SHAKE vigorously and double strain into a cocktail glass.
 
 
MORE YUMMY PIÑA COLADA

 
 
 
 
________________
 
*If you don’t have any superfine sugar, just pulse table sugar in a spice mill or food processor.

[1] Keeping It Colada, served in a pineapple shell (photos #1, #2, #3, #4, #6, and #7 © Don Q).

[2] You’ll look better in a bikini with this Bikini Colada, which cleverly cuts some calories.

[3] Cut even more calories with this Skinny Colada.

[4] Unlike most clear rums, Don Q uses a multiple distillation system to produce a cleaner, more refined, and more delicate flavor profile. Your drink will sip smoother (photo © Don Q).

[5] If you don’t want to make the coconut cream from scratch for Recipe #1, you can buy a can (photo © Whole Foods Market).

[6] Don Q Coco is rum with coconut flavor added.

[7] A bottle of Don Q Piña, pineapple flavored rum.

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