Medlin Law Firm - April 2022

Peanut Butter During the 1880s, Dr. Ambrose Straub created a peanut paste for his patients who had trouble swallowing or had bad teeth. Around the same time, John Harvey Kellogg was the first to develop the process for manufacturing peanut butter. In 1893, peanut butter was introduced at the Chicago World Fair, and in 1904, Straub got a food company to develop peanut butter. Then, the peanut spread began to gain popularity, and stores started ordering it. The Sandwich In 1901, the Boston Cooking School Magazine of Culinary Science and Domestic Economics published the first peanut butter and jelly sandwich recipe. However, the sandwich didn’t gain a lot of popularity until World War II. It was on U.S. military ration menus because it was high in protein and easily portable. Once the soldiers arrived home, the PB&J spread like wildfire. Everyone loved this tasty and easy sandwich. Who knew that the three simple ingredients of a peanut butter and jelly sandwich had so much history?

April 2 is National Peanut Butter and Jelly Day! This simple yet delicious sandwich is probably the meal we all have had once in our lives. But do you know the history and how it was created? In honor of National Peanut Butter and Jelly Day, let’s take a look at its origins. Bread In the early 1900s, Otto Frederick Rohwedder invented the bread slicer. After a few modifi - cations, Rohwedder’s invention was ready to be used in bakeries, and he coined the term “the greatest thing since sliced bread.” Once customers began buying sliced bread, they needed a condiment they could spread over the top of it. Jelly In 1917, Paul Welch obtained a patent for puréeing grapes and turning them into jelly. He named his invention Grapelade and advertised it to American troops during World War I. Once the soldiers were back from war, Welch’s invention became a huge hit, and soon, Grapelade was the most popular thing to spread across your presliced bread. You can still findWelch’s grape jelly in supermarkets.

Celebrate the PB&J!



Hard-boiled eggs are essential for Easter, so why not transform them into a healthy appetizer?


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6 large eggs

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Optional: Hot sauce, to taste

3 tbsp Greek yogurt 1 tsp Dijon mustard 1 tsp lemon juice

Optional: Paprika and chives, chopped, for garnish


1. In a large pot, add eggs and cover with water. Put on high heat, and then boil eggs for 10 minutes. 2. Once boiled, peel eggs by gently tapping and removing the shell. (Adding the eggs to an ice bath after boiling can make this task easier.) 3. Cut eggs lengthwise and place yolks into a medium mixing bowl. Set egg white halves open side up on a plate. 4. In a bowl, combine yolks, yogurt, mustard, lemon juice, and hot sauce (if desired) until smooth. 5. Transfer the yolk mixture into the egg white halves. Garnish with paprika and chives if desired.

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