What's That Smell?

'Oooo, wanna share a side of asparagus?'

'Uhhh, no thanks...it makes my pee smell.'

'Really? I didn't know that...'

So goes this conversation all across the world. Seems that some people are well aware of this natural occurance, and others seem completely oblivious. Although, I myself have often heard this, I'm not sure that I've ever noticed it myself. So, as I sit here writing, I made sure to eat some asparagus beforehand to see what the results will be later. The sacrifice and self-experiments I do to inform my readers...

But of course, aside from just my little experiment, I've also done some research to back up the results of my experiment. Interestingly enough, studies show that it only takes 20-30 minutes for your body to breakdown the asparagus, thereby creating the notorious odor. What sort of odor some of you may be asking? It's like rotten eggs or ammonia, definitely not pleasant. And what creates this smell? Well, some say that there is a sulfur in the aspargus that contains amino acids which break down during digestion (this sulfur comes from the same group of sulfurs that make the ).

However, there are apparently to two different beliefs to the 'asparagus making your pee' smell theory. Studies have shown that only about 40-50% of people actually have the gene that breaks down the amino acids in your body. The OTHER studies show that everyone breaks down the amino acids, but only 40-50% of the people have the gene that allows you to actually smell it! So, the big question now is 'Do 50% of the people break down the asparagus, or are only half the people able to smell it?'

Well, the results are in of my experiment. I either don't have the gene to break down the amino acid, or I don't have the gene to smell it...

You Wanna Pop a Cherry?

Ever wondered about maraschino cherries? Are they real or synthetic? How do they come to be, these artifically sweet treats in our drinks, or on top of our sundaes? Well, be prepared, cause I'm here to tell you the truth about them.

Not that there's a whole lot to tell...but yes, maraschino cherries are actually made of real cherries. Not bing though, typically the light colored cherries, like the Royal Ann. First they're brined (used to be in alcohol), then they sit in a bath of food coloring, sugar syrup, artificial and natural flavors and a few other things. Finally, after all that, they're dyed, usually red, but they acutally come in a variety of other colors, like green, blue, orange and even pink, who knew?

Interestingly enough, maraschino cherries were first created as a delicacy for royalty and the wealthy...oh how far they've fallen. The were also originally made using the marasca cherry and preserved in maraschino liquer, hence it's name. However, once brought over to the United States, producers were looking for an equivilant substitute to the expensive, imported cherries. Plus cherries tend to be a delicate and temperamental fruit, so this was a way of preserving some of the crop and letting less of it rot.

The current method of brining these cherries can be attributed to a man named Ernest Weigand. He developed a method that did not require alcohol, only more convenient since he figured this out right around the time of Prohibition. This method is for the most part, the same method that we still use to this day. So, the next time you order a Manhatten, or a Shirley Temple if that's more your cup of tea, ask for an extra cherry and toast one to the man for bringing us these tasty little treats.