Did you know that snacking on Cheetos is a pastime rooted in American patriotism? The link between the orange dust on your fingers and the preservation of our nation’s freedom began during World War I. Always looking for ways to feed soldiers during the global conflict, the U.S. military purchased 25 million quarter-pound tins of processed cheese from the National Dairy Products Corporation (now known as Kraft). The military’s use of cheese as more than a snack developed during World War II, with the dairy product being added to soldiers’ meals, including potatoes, pasta, and vegetables. By 1944, cheese sauces and spreads had become a standard part of wartime diets. In that year alone, 100 million pounds of cheese were purchased for service members. That said, there was just one problem: Due to its fat content, cheese cannot be dehydrated. This dilemma led to it occupying a larger portion of soldiers’ rations than other foods that could be dried to reduce their size and weight. However, U.S. Department of Agriculture scientist George Sanders remedied that issue toward the end of World War II, thanks to his invention of cheese powder. Finally, military masses could enjoy cheese while keeping rationing more economical. After the war ended, food manufacturers happily utilized the military’s surplus of powdered cheese. In 1948, the Frito Company added powdered cheese to its cornmeal sticks, creating what eventually became Cheetos. So, the next time you look at your orange-stained fingers after munching on this beloved snack, thank the U.S. military for turning its love for cheese into an American institution. The Military’s Connection to Cheetos CHEESE, CONFLICT, AND CRUNCH
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CHEESY ASPARAGUS ORZOTTO
Ingredients
• 2 tbsp plus 1/4 cup olive oil, divided • 1 bunch of asparagus, trimmed and peeled • 1 leek, halved and sliced • 1 1/2 cup orzo • 2 garlic cloves, chopped • 1/2 cup dry white wine
• 3 cups broth • 1/2 tsp salt • Black pepper, to taste • 1 cup frozen peas • 1 oz Parmesan, grated • 1/4 cup heavy cream • 2 tbsp butter • 1/4 cup basil leaves
Directions 1. In a pot over medium-high heat, heat 2 tbsp oil. Add asparagus, cover, and cook 4 minutes. Transfer to a cutting board to cool, then cut into 1-inch pieces. 2. Heat remaining oil. Add leek, season with salt, and cook 3 minutes. 3. Stir in orzo and garlic and cook, stirring frequently, for 2 minutes. 4. Add wine and cook 2–3 minutes. 5. Stir in broth, 1/2 tsp salt, and pepper, then simmer, covered, on low heat for 12–15 minutes. 6. Add peas to orzo, cover, and cook 2 minutes. 7. Remove from heat, add Parmesan, cream, and butter, and stir until butter melts. Stir in asparagus and basil.
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