EDITOR'S NOTE
Jenni Spinner
Chief Editor
Many movie-goers (myself included) can’t sit down to catch a flick without one or more treats at the ready. Popcorn and boxes of candy are popular options at the theater, with concession stands upping their game and offering a broader range of gourmet creations. However, there are scores of cinematic treats where food isn’t just playing a supporting role—they’re the star of the show.
Are you in the mood for a movie? If so, consider the titles on this list, just a taste of the films featuring snacks, bakery goods, and candy.
The Baker: Titular character Pappi (Ron Perlman) finds his adorable daughter threatened by gangsters. As you might expect from a film starring Perlman, Harvey Keitel, and other rough-and-tumble actors, things do not go smoothly, and there’s as much blood flying around as there is flour—IMDB’s one-word content guidance under “violence and gore” is “severe” in case you’re squeamish. Streaming on Prime Video, Hulu, Disney+
Chocolat: The cast is as delicious as the candies in this sweet Oscar-winning movie—Juliette Binoche leads the way as chocolatier Vianne, with castmates including Judi Dench, Alfred Molina, Johnny Depp, and other notable thespians. The shop shakes up the conservative French town, and more than one villager finds their lives transformed by the delicacies. Streaming on Paramount+, MGM+, Prime Video
Snack Shack: In the early 1990s, two best pals are given the enviable job of running the concessions counter at the local public pool. Because they’re teen boys, shenanigans ensue, but along with the naughty escapades (it is rated R, after all), they and their fellow kids up end up swallowing as many life lessons as they do Doritos. Streaming on Apple TV, Prime Video, MGM+
Protein packed
Need help with your intake? Boosted snacks, baked goods, and protein-loaded recipes are here for you.
A few weeks ago, one of my LinkedIn contacts (who shall remain anonymous) whined that producers firms were packing too much protein in foods. “Stop the madness!” they declared. “Enough is enough!”
They might not be alone in bemoaning the protein onslaught, but they’re likely outnumbered. Consumers can’t get enough of the nutrient, and many bakery and snack producers are delivering. Higher-than-average levels can be found in items like Superpretzel’s protein-packed twists, tortilla chips and other snacks from Simply Protein, and more.
How much protein should we all be getting, anyway? The answer is, frustratingly, “It depends.” Experts from the Mayo Clinic suggest that protein should account for anywhere from 10% to 35% of your daily intake; assuming you gobble about 2,000 calories a day, that means you should eat anywhere from about 50 g of protein a day, to 175 g (that’s a really broad range, Mayo).
Courtesy of Sabrina Lantos/HBO Max
The just-issued new Dietary Guidelines under the new administration are not yet clear on protein. However, the previous USDA guidelines suggest adults get about 6 oz (170 g) each day—give or take a bit, depending on age and other factors. For example, highly active folks need more to support their muscle health and keep their energy up. Fans of the romantic drama Heated Rivalry know that leads Shane and Ilya as pro hockey players need a high level of protein. They fuel up with smoothies, lean meats, and (most famously) boosted tuna melts. When star Connor Storrie visited the Today Show set, staff whipped up a version of the open-faced sandwich; depending on the precise ingredients used, the dish could pack up to 70 g of protein per two-slice serving, a decent amount to help keep up energy for activities on and off the ice (ahem).
Courtesy of Photo: Krissy Downey / TODAY
As a woman over 50 who’s pretty active and also living with diabetes, I need more protein than the average American. However, with a diminished appetite from the drugs I take, I don’t always feel like eating much, I appreciate the protein-boosted bars and bites that help me keep my energy and muscle mass up.
What’s your take on protein intake? I’d love to hear about your personal levels, and what your company is doing to fuel consumers’ need for more. Drop a line at spinnerj@bnpmedia.com and let’s talk. SF&WB
- Senior Editor Liz Parker Kuhn suggested The Accidentals, from her home state of Michigan—the acoustic guitar and harmonies soothed my soul immediately (thanks, Liz)
- Senior Art Director Sarah Zagacki offered up Lady Gaga’s newest album Mayhem (solid choice—in true Gaga fashion, it’s all bangers, especially “Abracadabra”), another solid suggestion.
- Group Publisher Doug Peckenpaugh shared his fondness for Side One of George Harrison’s All Things Must Pass, saying the songs remind us that “We face continual challenges, but if we remember to keep things in perspective, always with a heart that seeks to give back, everything will work out all right.”
Courtesy of Timbicus via iStockGettyImagesPlus
- Senior Editor Liz Parker Kuhn suggested The Accidentals, from her home state of Michigan—the acoustic guitar and harmonies soothed my soul immediately (thanks, Liz)
- Senior Art Director Sarah Zagacki offered up Lady Gaga’s newest album Mayhem (solid choice—in true Gaga fashion, it’s all bangers, especially “Abracadabra”), another solid suggestion.
- Group Publisher Doug shared his fondness for Side One of George Harrison’s All Things Must Pass, saying the songs remind us that “We face continual challenges, but if we remember to keep things in perspective, always with a heart that seeks to give back, everything will work out all right.”
- Work hard: Nathan showed up every danged day to Highland’s facilities, industry events, and wherever else he was needed and gave 100%
- Make connections: Rather than just sticking to the duties of his job description, he made a point to bond with Highland employees at every level, on a professional and personal level
- Build a network: A fixture at scores of industry events (American Society of Baking, American Bakers Association, and others), he didn’t just show up—he connected with producers, suppliers, execs, and people at every level as friends.
