November 13, 2025 • 49 mins
Pop Tarts are a legendary breakfast treat in the United States. They're fruit-filled toaster pastries with very little fruit. But who cares right? It's all about that toasty goodness.
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Speaker 1 (00:01):
Welcome to Stuff you should know, a production of iHeartRadio.
Speaker 2 (00:11):
Man, welcome to the podcast. I'm Josh, and there's Chuck.
Jerry's here too, talking about her grandmother and what she
did with pop tarts and that actually sounds kind of good.
Speaker 1 (00:20):
Oh man, my grandmother wouldn't have there wouldn't have been
a pop tart anywhere near her house.
Speaker 2 (00:24):
Oh no, she was like that. Huh.
Speaker 1 (00:26):
Well one of them, my one more, I mean one
was sort of the modern grandmother. My mom's mom. They
had like TV and stuff like that and a BCR.
But Granny Bryant, my dad's mother, was very old school,
sort of rural Tennessee, and like, she didn't have a television,
she didn't have anything like a.
Speaker 2 (00:45):
Pop tart, right, She's like, if I didn't can it,
you're not gonna eat it.
Speaker 1 (00:49):
Yeah. She's just kind of had the big, big jar
of grease on the stove that like, she never bought
oil in her life. She just kept re using the
same stuff.
Speaker 2 (00:58):
Man, I'll bet that tasted good though.
Speaker 1 (01:00):
Yeah, Granny Bryant the best.
Speaker 2 (01:01):
Well, that's funny you said that one of your other grandmother,
your mom's mom, was modern. Yeah, because that's actually Some
theories say that that is what pop tarts grew out of,
that there was this huge shift in the sixties, usually
pointed to a second wave feminism where women began to
(01:23):
essentially say, like, this whole traditional housewife thing is basically
domestic servitude, and I'm not down for it anymore. I'm
going to work in the workplace. And so convenience food
grew up almost immediately to kind of fill that void
or whatever, the vacuum that was left as moms started
(01:43):
to move out of the house into the workplace and
people still needed to eat, that's right.
Speaker 1 (01:49):
And I feel like this is one where we assume
everyone knows what a pop tart is, oh yeah, and
we get punished for that in emails. So a pop
tart is a maybe a breakfast eye. But as we'll
see in the old ads, it was you could be
for lunch or a snack or whatever. But it is
a toaster pastry. It's a little sort of fruit filled
(02:09):
faux pastry that you stick in your toaster or not
and toasted up or not. And it came about and
we're gonna, you know, we need to think Livia, but
we definitely want to thank Diana Stampfler for the website
Promote Michigan because, as Livia found, as I found, when
it comes to pop Tart origin stories, Diana Stampler's is
(02:31):
the bomb Diggity.
Speaker 2 (02:33):
She did her homework.
Speaker 1 (02:34):
Yeah, she had a lot of great detail that other
places didn't have, so big thanks to that website. But
pop Tarts came out of the nineteen sixties. And we're
going to have to retell a little bit of our
live episode about the Kellogg Serial Corporation and the Kellogg
brothers because that's where this story starts. We'll give you
kind of a quick little overview, right.
Speaker 2 (02:54):
Yeah, that was our live episode from Sydney. It was good.
Speaker 1 (02:57):
Yeah.
Speaker 2 (02:58):
So the Kellogg brothers, William Keith or will Keith and
John Harvey Kellogg, they ran the Battle Creek Sanitarium, which
essentially was a health spa health resort dedicated to getting
you to poop with precise perfectness.
Speaker 1 (03:14):
Right, yeah, and other things.
Speaker 2 (03:16):
And this was in the nineteenth century, and so as
a result of this, one of the things that came
out of it was the Kellogg brothers inventing new types
of food. And one of the foods that they invented
were corn flakes, And almost as importantly as them inventing
corn flakes was the one of their guests, one of
their patients coming along, and his name was C. W. Post.
Speaker 1 (03:38):
That's right. He loved those corn flakes and spend a
little time there and said, you know what, I'm gonna
start making my own cereal. I remember a lot of that.
I guess when you do the live show several times.
I remember a lot of details from that one, by
the way, but like individual jokes.
Speaker 2 (03:57):
Even oh well, lay it on me, buddy, I'll just.
Speaker 1 (04:00):
Made think of the Elton John album title was that,
But I can't remember the name of the machine, the
electric bath something. It sounded like an Elton John.
Speaker 2 (04:11):
Electric light bath.
Speaker 1 (04:13):
Electric light bath was, yes, I remember that.
Speaker 2 (04:15):
It was like one of those one person steam rooms
where your head stuck out, but it was exactly yeah.
Speaker 1 (04:22):
So that's what was going on at Battle Creek. But
Cwpost tries that Kellogg Cornflake says, I love this stuff.
I'm going to form a company to make it. And
the Post company was formed in eighteen ninety five, and
it was about ten or eleven years after that that
Kellogg got into the cereal business. Like legit wise and
established their Battle Creek Toasted corn Flake company.
Speaker 2 (04:44):
Yeah, so they're like, we're going to sell these things
outside of the sanitarium. And now Post and Kellogg's were
direct competitors. Yeah, and this new emerging cereal market that
those two companies created out of thin air. By the
time the SI roll around a good half a century later,
breakfast cereal was a thing. It had been healthy, healthy, healthy,
(05:07):
and then I think starting in nineteen forty eight, sugar
Crisp was the first sugar cereal that came out, and
it was like, oh, they went full board right out
of the gate.
Speaker 1 (05:17):
Yeah, I mean with sugar crisps.
Speaker 2 (05:19):
So I think they call it golden crisp now because
you like, a mob with torches and pitchforks would come
after you if you called your cereal sugar crisp. But
it's the same thing. And that came out in the forties.
So by the time the sixties were around, you had
a lot of different sugary cereals, and Kellogg's and Posts
were making a lot of them. But the upshot of
the cereal market being established is there's not a lot
(05:41):
of new things you can do. You can come up
with a new cereal and it'll be kind of a
hit or not, and that's about all you can do.
So they started looking for entirely new products to kind
of feel like, I said, this vacuum that was being
left by second wave feminism getting women out of the
house and into the workplace, so that they were like,
we need to come up with convenience foods that are
(06:02):
even more convenient than cereal.
Speaker 1 (06:05):
Yeah, then pouring something out of a box and adding milk.
Speaker 2 (06:08):
And then reading the back of the box.
Speaker 1 (06:11):
Or water in the case of was that Fridays, You.
Speaker 2 (06:14):
Better put some water in that. Damn. I love that one.
Speaker 1 (06:19):
Classic. So this was also a time a post war
sort of food science boom was happening where they were
making all this sort of dehydrated space age astronaut food
and stuff like that, and so that had a lot
to do with it as well. And post was experimenting
with that stuff and experimenting with wrapping things in foil
(06:39):
dehydrating or partially dehydrating stuff, and they said, all right,
we're making these gains burgers. This dog crumbly, you know,
looks like a meat burger for your dog that's wrapped
in foil that you break apart.
Speaker 2 (06:52):
Do you remember those?
Speaker 1 (06:54):
Oh yeah, yeah, they're still around, right or did they
go away?
Speaker 2 (06:57):
They ran away in the nineties I read.
Speaker 1 (07:00):
I definitely remember Gainsburger's because I always remember thinking like,
those are the luckiest stocks in the world, do.
Speaker 2 (07:06):
You Yeah, it was.
Speaker 1 (07:07):
Like my family would never buy that stuff.
Speaker 2 (07:09):
No. Same here. That was like luxury dog food at
the time, but now it'd be like I wouldn't even
feed this toough no. Oh right.
Speaker 1 (07:17):
Yeah. So they're experimenting with like foil wrap things, and
as you'll see, that's what pop tarts were wrapped in.
So that's why that's kind of key. And they said,
all right, we've invented a pastry filled with fruit, like
a fruit mixture, and we figured out how to make
it shelf stable so it doesn't need to go in
the fridge, and how to have it not collect bacteria
(07:38):
over time. Yeah, and toasters on the counter were a
thing now instead of just having to use the oven
for everything. And so they shape them into a toaster
sized thing, wrapped it in foil. And in October nineteen
sixty three, the Battle Creek in Choirer newspaper reported that
these country squares, which is what they're calling them is
(08:00):
the latest and greatest food that you're gonna want on
your breakfast table.
Speaker 2 (08:04):
Yeah, and it took me a little while, but I
wondered if country squares was a play on country squire.
Speaker 1 (08:11):
What's country squire?
Speaker 2 (08:13):
It was a landowner, a rural landowner in medieval England.
Speaker 1 (08:17):
Hmmm, I doubt it, but you never know.
Speaker 2 (08:19):
Okay, they call them country squares. Let's just leave it
at that. Okay, Josh, Fine, but this was Post. This
wasn't Kellogg's who ended up making the pop tart. This
was Post who was breaking new ground with these little
handheld toaster heated pastries.
Speaker 1 (08:36):
Right, that's right.
Speaker 2 (08:37):
Problem was the I don't know if the Battle Creek
Quirer got in there and had a spy or else,
if there was a really dumb vice president that was
getting exposure in the Battle Creek Chuirer. But Post was
not ready to go to market with these things. They
had a recipe, but they didn't know how they were
going to package it, market it, get it out to stores.
(08:57):
So they had many months of development left ahead of
them when news broke. Well, it just so happens that
the higher ups at companies like Kellogg read the Battle
Creek Inquirer because they're in the same town. And this
gave them the ability to catch up because they were
caught totally off guard by this. Yeah, but it gave
them the ability to catch up, scramble and create their
(09:19):
own versions. And I believe pop Tarts ended up beating
Country Squares to market.
Speaker 1 (09:24):
Yeah. I think the vice president of kellogg says, what
is this Country Squares And someone said it's a rural
landowner in England. No. There was a vice president though,
named William Lamoth, and he had a guy working there
in the kitchen named Doc Joe Thompson, and he said,
get to work. We need our own pastry. And it
would be their first foray into any kind of little
(09:46):
bakery product like that. And they wanted a partner because they,
you know, again, they were just serial people.
Speaker 2 (09:52):
So he likes to have a partner.
Speaker 1 (09:55):
Yeah, exactly. So they went to the Heckman Biscuit Company,
which was conveniently also in Michigan. They had been around
selling Dutch cookies since the beginning of the late nineteenth century,
door to door, and by the nineteen sixties when this
is happening, their division of the United Biscuit Company of America,
which would eventually become Keebler in sixty six. Right there
(10:17):
in Grand Rapids, they had a great modern industrial bakery
and it was a really sort of a great partnership
out of the gate Grand Rapids.
Speaker 2 (10:26):
By the way, just a little personal aside is where
I learned that I actually love frog legs.
Speaker 1 (10:32):
Oh really.
Speaker 2 (10:32):
Yeah. There was this dinner theater in Grand Rapids that
my family used to go to when I was growing
up in Toledo, and.
Speaker 1 (10:38):
The frog leg Theater.
Speaker 2 (10:39):
On their buffet, they had frog legs, and I would
I tried them once and I was like, oh my god,
these are amazing. I don't think I would eat one now.
But when I was like eight, nine, ten, I would
eat some frog legs.
Speaker 1 (10:51):
I don't know where it was, buddy, but I tried
frog legs on a buffet in the nineteen seventies or
early eighties. Yeah, and I thought, Hey, this tastes like
chicken kind of.
Speaker 2 (11:03):
It's the weird skin that really throws it off.
Speaker 1 (11:06):
Though these were fried, so I don't remember the skin,
and this is a very distant memory. So but I'm
with you. I couldn't eat a frog now.
Speaker 2 (11:15):
These were not fried. These were like braised.
Speaker 1 (11:18):
Mine were fried.
Speaker 2 (11:19):
So back to thanks for indulging me. Sure, So back
to the Heckman Biscuit Company. At the time, they were
making stuff like macaroons, butter cookies, vanilla wafers, windmills, ginger snaps,
all your favorite like old timey cookies. This company was
making and to make all this stuff they had just
a really knockout dynamite production facility, so it was a
(11:42):
good idea to go to them. Apparently the Heckman Company
wasn't fully on board with this, but there was a
guy named William Post, no relation to the Post Cereal company,
who was in this, did work for Heckman at their
Grand Rapids and he's like, I'll do this, I'll take
this project on.
Speaker 1 (12:03):
Yeah, And it wasn't an official thing. I think it
was a handshake agreement at first. They started, you know,
testing out versions, giving them to their kids to try,
of course, which is sort of the usual story when
food science is involved. In Dan, I think the son
of William Post again supposedly no relation. Quite a coincidence, though,
(12:23):
don't you think.
Speaker 2 (12:25):
It is quite a yeah, almost suspicious?
Speaker 1 (12:28):
Yeah, I agree, But little Dan said they taste like cardboard.
And they said, all right, let's go back to the
drawing board. And he said, well, these explode when you
put them in the toast. Their dad and they said,
all right, well, let's put some holes in it, like
you know how you score a pie for the same
reason that you bacon an oven. They started scoring the
(12:50):
dough for the you know, and kind of solve that
problem out of the gate.
Speaker 2 (12:54):
Well, yeah, that's why there's little holes and pop tarts
still today.
Speaker 1 (12:58):
That's right, because they will explode. It's true fruit expands,
I guess, or fruit like stuff. And they initially set
on as Daniel de Lewis would say, fruit scones, the
rest of us would say fruit scones. And I think
there were four flavors out of the gate, strawberry, blueberry,
(13:19):
and apple currant that were partnered with Smuckers, another great
idea to provide their fruit filling. And then oh baby,
the fourth one, the all time great brown sugar cinnamon.
Speaker 2 (13:32):
Yep, that's the best one, hands down.
Speaker 1 (13:35):
Oh you too, huh oh, yes, okay, great, what a relief.
Speaker 2 (13:38):
Yeah, some lipped in BlackBerry tea and brown sugar cinnamon
pop tarts in the evening was just a great way
to wind down after a long day in third grade.
Speaker 1 (13:49):
So what is that garbage? Jerry said before we recorded.
Speaker 2 (13:52):
She talked about her grandmother making that part, making a
blueberry I believe, blueberry pop tarts that were un fragtasted
and buttering them.
Speaker 1 (14:02):
Okay, well, that was going to hang on to that
for my final tip, but I might as well launch
into it now. That is the secret to pop tarts.
Put it in the toaster, toast it up for me,
brown sugar, cinnamon. Then you get a stick of butter.
I think I've said this on another episode and maybe
our Breakfast episode, Okay, and then you just take that
stick of butter, don't even like cut off a piece,
(14:24):
just unwrap it a little bit, flip it over to
the non frosted side and just sort of rub it
on there. And then don't forget about that frosted side,
my friend, flip it back over, butter up that frosted
side a little and the edges and get those corners.
And because the problem with pop tarts to me is
always a little too dry where there's no filling, and
(14:45):
this solves a problem. It's buttery, it's delicious, I highly
recommend it.
Speaker 2 (14:49):
Okay, if you mentioned that before, then there's a one
hundred percent chance that I followed up with this that
I have. I heard of that from Jessica Simpson. Oh
who mentioned it. I guess when she was pregnant. She
was craving buttered pop tarts and I hadn't heard of
it until then.
Speaker 1 (15:06):
It's the finishing touch, it's the cherry on top. It really,
it really finishes it off nicely.
Speaker 2 (15:11):
So you do that with the brown sugar cinnamon version.
Speaker 1 (15:14):
Dude, every version, but that's the only version I'll eat,
And I gotta say I don't. I don't eat pop
tarts anymore, like I can't remember the last pop tart
I had, But I can't walk down that aisle without
looking at them and going, oh, man, if you fall
into my basket, maybe you'll make it out of the store, right.
Speaker 2 (15:32):
I So I love brown sugar cinnamon. Since we're talking
about personal preferences, but yeah, for the fruit ones. I
used to be all strawberry as a kid, and it
was just because I never ventured out. And once I
grew up a little more and my tastes really started
to develop, I found that cherry is actually the top fruit.
Speaker 1 (15:50):
Oh did not know.
Speaker 2 (15:52):
That until I don't know, maybe ten years ago.
Speaker 1 (15:56):
Okay, i'll have to. I mean this is I'm going
to buy some pop tarts just to try some of
these cherry. All right, I'll try cherry. They're frosted, I
take it.
Speaker 2 (16:05):
Yes, I mean, I don't even know why they make
them unfrosted. That's crazy.
Speaker 1 (16:09):
Those are the kind of had to eat growing up
here and there. They weren't even called pop tarts. I
think they were called toaster pastries and there was no frosting. Insight.
Speaker 2 (16:15):
Yeah, and your grandma candem right, but that.
Speaker 1 (16:19):
Does the cherry have sprinkles? Because I don't love the sprinkles,
but it's just sort of part of the frosting so
it doesn't stand out too much.
Speaker 2 (16:25):
Cherry has everything you want. Not only does it have sprinkles, chuck,
it has like sugar crystals. Oh, yes, dude, you're gonna
love cherry. Believe me. I expect a text later on
with you thanking all right for recommending cherry pop tarts.
Speaker 1 (16:40):
Yeah, Ruvie's never had a pop tart, so we're gonna
we're gonna get to start on all right. So, uh, well,
I guess we should probably take a break.
Speaker 2 (16:49):
We just we kind of got off course here.
Speaker 1 (16:52):
Yeah, yeah, okay, we left off at fruit scone and
Smuckers and the launching of the original four, and we'll
come back and pick it up right after this.
Speaker 3 (17:06):
Stop learn and stuff with Joshua job stuff fu shine up.
Speaker 2 (17:41):
Okay, chuck. So those original fruit scones, the prototype, the
er pop tart, I guess I would call it if
you're a weirdo. They were not exactly what you'd recognize
as pop tarts today. I think if you put them
next to a pop tart, you it wouldn't be like,
you know, night and day. But one of the big
different was the fruit scones had a diagonal score going
(18:04):
across them, not quite from corner to corner, but a
little more in the middle, and you could kind of
break them in half like you would have like a
grilled cheese sandwich kind of cut like that.
Speaker 1 (18:14):
Yeah, and none of these first ons for frostedy there
we should point out.
Speaker 2 (18:18):
No, it took years, a couple of years, because all
of the frostings that they came up with initially essentially
either melted or caught fire in the toaster, so they
did not have the frosting out of the gate yet.
But one thing that pop Tarts still are that was
part of the initial rollout was their package together, two
per package, and the reason why it was just simply
(18:42):
cost cutting, Like if they had individually packaged each pop tart,
it would have cost them a lot more. But it
also makes me wonder how many people over the last
like sixty something years would have only eaten one pop
tart if they were individually wrapped. You open that, you
open the package, you got one, what are you gonna
(19:04):
do like roll up the other one that you can't
The foil is designed, I'm sure to tear open in
ways that you can't reseal it, so you have to
eat both of them essentially.
Speaker 1 (19:14):
Yeah, I was a little disappointed to know as a
cost cutting measure because I was just like I thought, someone,
you know, mister Posts decreed from on high they shall
be eaten two at a time.
Speaker 2 (19:26):
Well that's actually the serving size if you read the
back of the box, which is nuts because you could
if it were just individually wrapped, you could say one
pop tart is a serving and people would be used.
Speaker 1 (19:36):
Yeah. Yeah, true, those first pop tarts too, they were
a little more rounded on the corners, not quite as
squared off, unrecognizable, and honestly, they look delicious, even unfrosted.
It looks more like and I know this is an
ad I sent you and Jerry, like an old ad
from the sixties. But and ads are made to make
(19:57):
the food look beautiful. But it looks more like a
pie than what they have out today, you know.
Speaker 2 (20:02):
Yeah, Like the edges are way more like a pie crust.
Speaker 1 (20:05):
Yeah, it looks kind of crimped or whatever. Yeah.
Speaker 2 (20:08):
So I think after this all happened, like you said,
poor Dan Post was taking bite after bite and saying
these are disgusting. But within four months of Kellogg's approaching Henkles,
they had like a ready for market pop tart developed.
Speaker 1 (20:24):
Yeah or bruts gone Yeah, changed the name, I think
pretty quickly to pop tarts, which I never knew this.
This is a play on pop art, which is a
big thing at the time with you know, Andy Warhol
in his factory, And I had no idea that it
was just sort of a little clever nod to that.
Speaker 2 (20:41):
I didn't either, I didn't realize pop tarts were quite
so cool. Agreed, So the trademark for the brand was
filed on June twentieth, nineteen sixty four. They started shipping
out the first cases on September fourteenth, and they chose
Cleveland as their test market. Yeah, Cleveland went bonkers for
these things. I saw in the first two weeks. They
(21:02):
sold ten million boxes of pop tarts.
Speaker 1 (21:05):
Oh my god.
Speaker 2 (21:06):
By December thirtieth, so just a couple months, like a
million boxes, yes, ten million boxes of pop tarts. So
they started shipping them in September. By the end of
the year, they had to run an ad saying, hey, sorry,
we ran out. We didn't think you guys are going
to be this into it. We're working literally around the
clock to get more pop tarts out to you. And
(21:27):
by the end of the year they were making they
had made a billion pop tarts and we're selling them
like hot cakes, but more like hotcake flavored pop tarts.
Speaker 1 (21:37):
Yeah. And so if you're wondering, like what about Posts
who sort of invented this, they weren't first to market.
They finally released their Country Squares and they quickly were like, well,
that name stinks, so everyone's getting us confused with the
Royal Landowners. So they rebranded them to toast them fruit
filled pop Ups sold that off in nineteen seventy one
(22:00):
to Schultz and Birch Biscuit Company. They still make those.
I think they're still the same name, even toast thems. Yeah,
and there have been different you know, sort of like
I said, I grew up with a sort of cheap version.
I think they were called toaster pastries. Nibisco had one
called Toastettes that they finally stopped selling in two thousand
and two. Hillsbury. I will say the toaster Strudle when
(22:24):
it came out in nineteen eighty five was a pretty big,
hot eyedem I remember.
Speaker 2 (22:29):
Yeah, because it was an unfrosted pop tart, much more
pastry like, flaky pastry than what pop tart is. Yeah,
key was the gimmick was that came with frosting separated,
so you put frosting on it and I.
Speaker 1 (22:42):
Would then also squeeze it into your mouth at the end.
Speaker 2 (22:45):
Exactly. Yes, And I was crazy for these things, and
I guess I got a bad batch or something once
I got sick off of it. And now just seeing
those two words together makes my stomach turn. No way, Yes,
I would. I couldn't eat a you wouldn't be in
the same room as a toaster strudle.
Speaker 1 (23:02):
Again, that was like me with a beef turkey for
solid ten years, you poor bastard, I know, all right,
So they keep developing these things. The very first ones
was just the pastry and the filling. They added that
frosting in nineteen sixty seven, Like you said, once they
came up with one that wouldn't slide off and kill
(23:23):
your house. Basically, the first frosted ones were Dutch apple, concord,
grape boy that sounds good, raspberry that sounds good, and
of course brown sugar cinnamon. Then they added the sprinkles
the year after that, and since then they've just been
coming up with kind of new crazy flavors, sometimes obviously
special editions, co branding, and just trying new things.
Speaker 2 (23:46):
Yeah, So just to kind of put this into perspective,
they out of the gate. Remember Post was supposed to
be the first to do this. Pop Tarts just destroyed
Posts and everybody else so much. But I think that
they have something like eighty percent of the market share
for that kind of product. In twenty fourteen, the Wall
(24:08):
Street Journal reported they had growth in sales, so every
year they sold more than they had the year before,
for thirty two straight years. Wow, And that in twenty
twenty two they sold three billion pop.
Speaker 1 (24:21):
Tarts boxes or individual tarts.
Speaker 2 (24:25):
I don't know. If you put it like that, then
it's probably individual pop tarts. So I'm going to go
back and revise my thing about that first year to
one billion pop tarts, which is still impressive.
Speaker 1 (24:35):
Yeah. I mean, once you get into those kind of numbers,
you're kind of splitting hairs, you know.
Speaker 2 (24:39):
Yeah, it's true. Man, Thanks for saying that, because I
was feeling pretty down about myself for a second.
Speaker 1 (24:44):
No, no, no, no, you're great. So in nineteen sixty eight,
one of the little side products they made was called
this is Kellogg's called the Danish go Round. They were
trying to make it look more like a Danish, like
a real Danish, because at like little ladies, garden parties
and stuff, it's like, why make a Danish when you
can just buy these. They didn't do so great. They
(25:05):
crumbled up a lot, so they replaced them with the
Danish Rings in seventy seven and then just got out
of the Danish market in the eighties.
Speaker 2 (25:12):
Yeah, which is kind of said because Danishes are great.
Speaker 1 (25:14):
Yeah, the cheese Danish.
Speaker 2 (25:16):
Yes, I think that's probably my favorite too. Yeah. In
nineteen seventy one, they're like, Okay, we've got this whole
pop tart thing down, Let's see what else we can
do with this thing, and they came up with.
Speaker 1 (25:26):
Presto Pizza, which is a bad idea.
Speaker 2 (25:29):
It was a pizza version of pop tarts, and they
put in the same box and everything. The problem was
that there was not enough sauce and too much dough.
Not anything else is the problem with it. It was
just that it was too dowey, and so it went
away pretty quick. But it was a good attempt, I guess. Yeah.
Speaker 1 (25:48):
When I said it was a bad idea, I think
it's actually a great idea. But you just you can't
get enough sauce and cheese and whatever in that form
to make it. Like like, you know, we make these
when we go camping with pie irons. You ever heard
of pie iron?
Speaker 2 (26:02):
Sure? You have? Yeah, like a hand pie iron, right, yeah?
Speaker 1 (26:07):
You like, you know, you take two pieces of bread,
you butter up the little iron and then it's hinged
and you put like we put pizza sauce and pepperoni
and cheese and you squeeze them together and then you
bake it over campfire, and that's thick enough to where
you can actually have enough stuff. But at pop tart's
just not thick enough.
Speaker 2 (26:22):
Well. Plus also now today, if you came out with that,
everybody'd say, this isn't like a hot pocket. So what's
the point?
Speaker 1 (26:30):
Yeah, yeah, good point. You know.
Speaker 2 (26:31):
I'll but I'll bet it burns your tongue like a
hot pocket when if you ate it too soon? Or
a Gino's pizza roll? Is there anything that can burn
a tongue worse than a Gino's pizza roll because you
just you eat them too soon. You can't wait around
for them to cool off enough.
Speaker 1 (26:46):
Yeah, that's a garbage food that I wasn't allowed to
have much and we don't have at our house. But
at Ruby's pool party this year, I just needed something
easy to put in the oven to make for a
bunch of kids. Yeah, and I got freaking pizza rolls.
Speaker 2 (27:01):
What do you think?
Speaker 1 (27:03):
They're not great? But the kids loved them.
Speaker 2 (27:05):
Oh, I haven't had one in a while. I'll have
to go back and revisit or else maybe I'll just.
Speaker 1 (27:09):
Not You have a more sophisticated balant. Now I would
just lean on nostalgia and what a great memory you have.
Speaker 2 (27:16):
Okay, thank you for that.
Speaker 1 (27:18):
I don't think we need to go all through all
these other things. I mean, they made pop tart bites,
little crisps, and all sorts of little side products that
kind of came and went. Like all products do, they
try to spin things off and it usually doesn't work out.
Speaker 2 (27:31):
No, don't forget pop tart cereal that kind of made
a splash for a minute.
Speaker 1 (27:36):
I didn't try that. I hadn't heard of that. Did
you have that?
Speaker 2 (27:39):
What's weird is I remember eating it as a younger person,
but apparently it came out in twenty eighteen, So either
I made up the idea that I ate it, or
I was way older than I remember when I ate it.
Speaker 1 (27:51):
It was just like seven years yeah, exactly when you
were a child. Right.
Speaker 2 (27:55):
So essentially, what pop Starts finally did was it's like
what we did, Like, we tried a TV show, we
tried serious XM, we tried going on other people's shows
and everyone's like, we just want to hear you podcast.
That's essentially what pop Tarts did. They finally just put
it all in to mostly just making pop tarts and
new interesting flavors.
Speaker 1 (28:17):
Yeah, well it helped that no one called us after
a while, right when the opportunities tried up.
Speaker 2 (28:23):
You know, I took it as you know, we just
want to hear you podcast.
Speaker 1 (28:27):
Now I'm with you marketing wise, you know, we did
an episode recently on Saturday Morning Cartoons and a lot
of it to some listeners disappointment, as it turns out,
was about marketing to children like sugar cereals and things
like that during Saturday Morning cartoons and pop tarts. Was
I mean, definitely one of the I was about to
(28:48):
say worst offenders or but maybe I should just say
one of the best at it, because eight ran tons
and tons of commercials saying like put them in the
lunch box, eat them for breakfast, have them as a snack,
Like really, you can serve him warm, you can have
them in between meals. You can eat him right out
of the foil.
Speaker 2 (29:06):
Yeah, we'll get to that in a second.
Speaker 1 (29:08):
What right up? Right out of the foil?
Speaker 2 (29:10):
Yeah, you do you do that?
Speaker 1 (29:12):
I have only done that in a pinch. I used
to throw these in the backpack for camping trips when
I was young, before they had a ton of like
granola bars and stuff. Sure, like now there's so much
of that, But back then, I'll just throw some pop
Tarts in the backpack and I would eat him out
of the package. But it's not great.
Speaker 2 (29:27):
It can be done, but no, it's not great.
Speaker 1 (29:30):
Which what I do then is is I tear off
the edges, so I just have the frosted center.
Speaker 2 (29:35):
Oh yeah, and you leave the edges to nature. That's right,
So the wolf's drunking you, Yeah, exactly. They did come
up with a mascot for a very short time, which
is weird because this is exactly the kind of brand
that would have a mascot, right, Yeah, But they ditched
Milton the Toaster pretty quickly when they debuted him in
(29:56):
nineteen seventy one, but they continued on, like you said, advertise,
like any time you watched Saturday morning cartoons, they were
on after school cartoons, they were on. Like if you
were a kid watching TV, you probably saw a pop
Tart commercial.
Speaker 1 (30:10):
Yeah. I looked up Milton the Toaster and I remember
Milton the Toaster. So I don't know if it was
reruns or what, but I remember seeing Milton firmly in
my brain. I think these days. They adopted a slogan
called crazy Good Yeah, and they've been running since sort
of like two thousand and four, all kinds of ads
under the crazy Good banner, and I think they ran
(30:33):
run from two thousand and four to two thousand and eight.
That supposedly increased pop tart eating in ten to twelve
year olds by twenty eight percent in two thousand and five,
which is a pretty big uptick for kids in pop
tart sure.
Speaker 2 (30:51):
Speaking of their ads though, I don't remember Milton at all,
but I do remember this one that I cannot find
on the internet, but it goes pop pop pop pop,
my feet can't stop pop pop pop pop, Kellogg's pop Tarts.
Speaker 1 (31:05):
I don't remember that one.
Speaker 2 (31:06):
There was also well I made that up too when
I was eating pop tarts Cereal in twenty eighteen. There
was also a campaign called so Hot They're Cool and
another one called Snakula, So if you're a millennial or
gen xer like that pretty much covers you. And then
it seems like gen Z was getting the Crazy Good campaign,
(31:27):
which is so okay, but it's like these crudely drawn
pop tarts and they like kill each other to eat one.
Another kind of thing. It's just weird and bizarre and
off the wall interesting.
Speaker 1 (31:37):
Well, they took over the Citrus Bowl, the college football
game played in Orlando a couple of years ago. It's
now the pop Tarts Bowl, and I think it'll.
Speaker 2 (31:46):
Be in its third year on the next one.
Speaker 1 (31:49):
And they have, you know, these interesting tie ins where
they have three different mascots and the MVP of the
game picks the mascot, so you know, they're tying and
stuff like that. They say it's kind of fun. I
think they they like to tout they're just sort of
out of the box thinking as far as marketing goes.
And we should also say they spun that pop Tarts
(32:12):
off from kew Loog into its own company. A lot
of times food brands will do that. So pop Tarts,
along with a few other things, was spun out into
a company that sounds straight out of the movie Gatica.
It's called kell Nova.
Speaker 2 (32:26):
It is kind of unsettling for some reason. But that
pop Tart's bowl, the MVP doesn't just pick the maskcot,
he picks the mascot to kill and eat, and they
have like a giant pop Tart that's I think seventy
three times the size of a regular pop tart, and
for a little while they sold it for sixty dollars.
They called it the party pastry, just a gent.
Speaker 1 (32:48):
It's a really good price.
Speaker 2 (32:49):
I thought so too. It seems like a real value.
Speaker 1 (32:52):
I mean, I saw this a picture of this thing
on a kitchen table, and that's cheaper than a decent
birthday cake.
Speaker 2 (32:59):
Yeah. I mean, let's say you have eight pack of
pop tarts.
Speaker 1 (33:05):
Well, they're sold in sixes though, right, I think they're.
Speaker 2 (33:07):
Sold six, eight, fourteen, a million. There's like a bunch
of different ones, twenty four, I'm pretty sure. But I
will tell you seventy three times the size of a
regular pop tart does not translate to sixty dollars. No,
So it is a really great value. You can't find
it anymore though, unfortunately. Sorry. If you're a thrifty type
and you buy one big party pastry and cut them
(33:28):
into individual pop tart size shapes and then pack them
away in the freezer, you can't do that anymore.
Speaker 1 (33:34):
Oh, I bet that centerpiece is so good.
Speaker 2 (33:37):
Yeah, I'll bet it is too.
Speaker 1 (33:39):
Have we taken a second break?
Speaker 2 (33:40):
I don't think so, man, I think we should now, all.
Speaker 1 (33:43):
Right, we'll take a second break and talk about everybody's
favorite topic, helping safety. Right after this.
Speaker 3 (33:54):
Stop learn and stuff with Joshua job stuff.
Speaker 1 (34:24):
You shine up, all right. So we kind of made
a joke earlier about the frosting sliding off and burning
your kitchen down. I didn't find where it had ever
burnt a house down. But over the decades, there have
been a lot of reports about pop tart fires. In
nineteen ninety three, it came a little more to the
(34:46):
forefront of pop culture when syndicated humor columnists Dave Barry
wrote about a report from Dover, Ohio, where there was
a pop tart fire and the toaster, and you know,
it was legit. I think they found the fire department
did test and they found that if you just lead
that thing in there, your toaster can shoot flames three
(35:07):
feet high. And supposedly Dave Barry recreated this outdoors as
part of his humor column.
Speaker 2 (35:12):
I saw a website called Flamingtoasters dot com. They did
this experiment too. They put two in a toaster, and
you need a malfunctioning toaster that never pops up right
so that they continue to heat up because They're designed
to make it through like a good long toaster cycle
without catching fire. But if the toaster cycle never ends,
(35:32):
the pop starts in big trouble. They got eighteen inch
high flames in four minutes forty two seconds of toasting.
But roundly round the internet, I've seen these flames. These
aren't you like campfire flames. I've seen them described as
like blow torch like. So there's like flinterstoring out of
your toaster. And apparently the reason why is because of
(35:55):
all of the high fruit toast corn syrup inside the filling,
it heats up too much, kaboom, and it catches fire.
Speaker 1 (36:04):
Yeah, and I think those I mean, it's unique. It's
not like toast will do that because that filling a
with the high fruit toast corn syrup, but b that
filling packed in that pastry just retains a lot of
heat and it just, yeah, it's a pretty volatile can
be a pretty volatile situation, I think. The Philly Inquirer
in two thousand and one reported that the US Customer
(36:24):
Product Safety Commission had seventeen reports of pop tart fires
and eventually, of course, it would be a lawsuit. In
nineteen ninety five, pop Tarts settled. The planet's attorney apparently
threatened I don't know if it was Ingest or not
to call in Dave Berry to go to trial, and
pop Tart said, we'll give you two grand and they
(36:45):
said twenty five hundred, and Poptart said twenty four hundred,
and they said deal, deal, twenty four hundred.
Speaker 2 (36:53):
Bucks, right, I guess, and then the turning took like
two thousand of that.
Speaker 1 (36:58):
Yeah. Probably.
Speaker 2 (36:59):
So one of the things that pop Tarts also gets,
I guess bounced around for is because they're just not
healthy in any way, shape or form. So unhealthy that
there was another it wasn't a lawsuit, but they got
pressure from this children's advertising review unit to remove the
phrase made with real fruit from its packaging because the
(37:23):
amount of fruit in it is so paltry that they
don't even have the right to say that on their
box anymore. And the reason why is because so serving
sizes too of say frosted strawberry pop Tarts three hundred
and seventy calories, thirty one grams of sugar, eight grams
of fat. But here's the healthy part, one gram of
(37:44):
fiber and four grams of protein, which can only be
explained as accidental.
Speaker 1 (37:50):
Yeah, byproduct. I wonder if on the nutritional thing it
also accounts for added butter.
Speaker 2 (37:58):
Right, with butter a million calories?
Speaker 1 (38:02):
Yeah, you mentioned the fruit content. I think in twenty
twenty one there were four plaintiffs at file the five
million dollar class action suit that said, hey, this is
false advertising. You got pictures of strawberries on this thing
on the box, and you mentioned there wasn't much actual
fruit in there. There was a quantification of that. The
whole grain frosted strawberry pop tart contains less than two
(38:26):
percent each of dried pear, apple, and strawberry, and the
strawberry pop tart is the strawberry is the third of
those fruits, which you know they're listened in order how
much they have. So there's more pear and apple in
a strawberry pop tart than strawberry.
Speaker 2 (38:41):
Right, So they're not healthy now, which so you can
imagine my surprise when I was looking for articles about
the health or the health impact or how unhealthy pop
tarts are that I found an article titled can pop
tarts really help with weight loss? I was like, are
you kidding me? And if you read the article six
(39:03):
paragraphs in they're like, no, absolutely not, I can't help
with weight loss at all. But it kind of underscores
this trend that I've noticed just in the last couple
of months, chuck of just a slew of long tail,
which means like really really specific articles clearly written by AI,
(39:23):
and they're all the same. They'll be like a short introduction,
then there'll be the table of contents, and then they'll
go section, section, section, and all sections are like basically
one paragraph. They're totally convoluted. The sections will repeat themselves,
they're often giving contradictory information. It's just crap. And it's
essentially the dead Internet theory finally come to pass, where
(39:45):
it's just AI writing articles for other AI to be
trained on, and we humans have just been pushed to
the side and given articles with the clickbaity titles. Can
pop tarts really help with weight loss?
Speaker 1 (39:58):
Dimly? But a book by accident off Amazon? There was
a pottery book and she got it and she was like,
wait a minute, He's like this isn't a real person,
and she tried to look up the author didn't exist.
Speaker 2 (40:09):
Wow.
Speaker 1 (40:10):
Yeah. Obviously returned it and was not too happy.
Speaker 2 (40:13):
But A I was like man, I thought that was
a sale.
Speaker 1 (40:18):
I do want to circle back though, to that lawsuit,
the class action lawsuit. The judge, eventually, a federal judge
dismissed it and said no reasonable consumer would see the
entire product label reading the words frosted strawberry pop darts
next to a picture of a toaster pastry coated in frosting,
and reasonably expect that fresh strawberries would be the sole
ingredient in the product. In other words, everyone knows what
(40:41):
a pop tarted dummy go home exactly. You don't need
it because it's healthy.
Speaker 2 (40:45):
I had forgotten that you hadn't wrapped that story ups.
Speaker 1 (40:49):
That's right, quite a.
Speaker 2 (40:49):
Boon diatle in the middle there.
Speaker 1 (40:52):
So because of the you know, food dyes and things
like that, you're not going to get like a regular
American pop tart in other countries. A lot of countries
in Europe don't even have pop tarts at all, but
they do have different versions that are a little better probably,
And I know the UK doesn't have high fruitose corn
syrup in their frosted strawberry sensation pop tart or red forty,
(41:14):
yellow six and blue one dyes. They instead use paprika,
beat root and extract from the annato tree to color.
Speaker 2 (41:23):
They're pop darts, yeah, which is an orange ready color
I've read.
Speaker 1 (41:27):
Yeah, I wonder how that affects the flavor paprika.
Speaker 2 (41:29):
But it's also I mean, like when you hear about this,
like the EU or the UK having these standards that
are just that makes American standard substandard as far as
health goes. It's just so frustrating that nobody's looking out
for American consumers like they do in the EU and UK.
You know, yeah, like use beat root, jerk.
Speaker 1 (41:51):
Agree. Should we go through a couple of these cultural touchstones. Yeah,
I'll mention the movie, the Netflix movie You're Unfrosted, which
was at least directed and starred. I don't know if
Jerry Seinfeld helped write it.
Speaker 2 (42:05):
Yes he did, and conceive it too.
Speaker 1 (42:08):
Yeah, it was It was a bad so bad it
was a bad movie.
Speaker 2 (42:12):
It was so boring.
Speaker 1 (42:16):
I didn't watch it. I watched a little bit of
it and realized that it was flaming garbage.
Speaker 2 (42:21):
Exactly the same for me. I think I made it
ten minutes in.
Speaker 1 (42:24):
Yeah, it's really bad. It got a couple of razzies.
Amy Schumer was in it, like really quality people. It's
just it was just a bad movie.
Speaker 2 (42:30):
Sometimes it happens, yeah, and it did happen with that one.
Speaker 1 (42:35):
What else?
Speaker 2 (42:35):
You can make your own pop tarts at home. I've
actually done this. I made an apple cinnamon giant pop tart.
M it turned out okay. I think the trick is
the crust always seems too high falutin, so you're not
really recreating the pop tart very well.
Speaker 1 (42:50):
No, yeah, but that's kind of the like I had
one in a fancy restaurant once. They had it on
the dessert. They called it their pop tart, and it
was It was astounding, but it wasn't.
Speaker 2 (42:58):
A pop exactly. It has to have a certain.
Speaker 1 (43:02):
Yeah, trashy quality exactly.
Speaker 2 (43:05):
It does, and it's missing that when you make it
at home.
Speaker 1 (43:08):
In twenty twenty one, when we were bombing Afghanistan, we
started dropping food, including pop tarts that the military, the
US military said was supposed to be an icebreaker for
those people, for the Afcan people, And then they also
got criticized because they're like, hey, we're dropping food for
these people to subsist on. Let's not drop garbage food
(43:31):
as an icebreaker.
Speaker 2 (43:32):
Right, They're like, can't pop tarts really help with weight loss?
They've also made several appearances on the Simpsons, most famously
when Homer's trying to gain weight so he can get
on disability and not have to work. I remember that
he has he consults with doctor Nick, who tells him
how to gain weight. In One of the things he
(43:53):
says is instead of using bread, make a sandwich with
two pop tarts.
Speaker 1 (44:00):
I bet that's so good, like a PV and J
between two pop darts.
Speaker 2 (44:03):
Oh yeah, I could say that. Well, there's PB and
J pop tarts, or there used to be, and those
were pretty good.
Speaker 1 (44:09):
Yeah. I mean they've had lots of wacky flavors. I know,
you looked up a bunch of those. Any of them
stand out?
Speaker 2 (44:14):
Oh god, I don't have it in front of me.
There there were a few that the ones that stand
out to me, I wouldn't like, Like they have a
whole ice cream shop like sub brand where it's like
chocolate vanilla milkshake or something like that. Oh, it doesn't
sound very good. No, there's like a co branded orange
crush one the NW Roopier. There are a couple that
(44:38):
I've tried that sounded good. I didn't really like like
sugar cookie, which is a seasonal one in the winter,
it wasn't as good as you'd think.
Speaker 1 (44:46):
What was the filling.
Speaker 2 (44:47):
It was like a chemically sugar cookie pasty dough.
Speaker 1 (44:53):
Okay, it just.
Speaker 2 (44:54):
Should have been better than it was. But there's a
gingerbread one I haven't tried, and I would like to
try that one. But I think ultimately for me, you
just go back to like some of the originals, they're
just time tested and they're so so good, like cherry
or blueberry or strawberry or of course brown sugar cinnamon.
Speaker 1 (45:13):
Agreed, it just hit me they should partner up with
bisc cough because they make that biscof butter. I bet
that would be pretty good.
Speaker 2 (45:20):
I'm really surprised they haven't.
Speaker 1 (45:23):
And a couple of these we have some stats at
the end, and a couple of these stood out to me.
I think that was a twenty twenty four household panel survey.
The ones that stand out to me are the reasons
for people buying pop tarts here these days. Fifty six
percent said convenience and thirty percent said it brings back childhood.
Speaker 2 (45:45):
Memories ostensibly good memories, yeah.
Speaker 1 (45:49):
Of course, and then the other one that stood out
was seventy two percent of pop start buyers said they
ate them themselves, and these were adults, and fifty four
percent said other adults in the house would eat them,
and only twenty five percent said they were for their kids.
So it seems like gen x is buying and eating
(46:10):
these pop tarts.
Speaker 2 (46:10):
Yeah, the mails they're keeping them for themselves.
Speaker 1 (46:13):
Yeah.
Speaker 2 (46:13):
One that stood out to me is forty four percent
of American surveyed said they eat them at least once
a week, and nine percent eat them every day.
Speaker 1 (46:22):
That's a lot.
Speaker 2 (46:22):
That is a lot.
Speaker 1 (46:24):
Uh.
Speaker 2 (46:24):
The other thing that was really surprising is twelve percent
of people put them in the refrigerator or freezer and
then eat them cold. I've never even heard that. That
sounds like madness. And then, uh, one of the other things, Chuck,
did you see the thing about the mystery pop tart?
Speaker 1 (46:41):
No, so they came up, mister t close.
Speaker 2 (46:44):
Replace the tea with the knee, get rid of all
the gold in the mohawk, replace them with a pop
tart that has a mustache and and sunglasses and a
hat like a mystery person, and you've got the misterye
pop tarts. It was a campaign they ran in twenty
twenty one, and it was like the full shab, Like
there's a QR code and you can go online and
guess what the mystery flavor was. It was roundly hated
(47:06):
it like found disgusting. Someone guessed it was cheese it's
someone guessed it was a Swiss cheese pop tart. Someone
guess garlic and onion. It turned out it was an
everything Bagel pop tart, and everyone said, we hate that,
get it off of our shelves.
Speaker 1 (47:22):
Ah. I do love Everything Bagel, almost everything, but I
could see where that might not because I even liked
that Jenny's Everything Bagel ice cream I thought was so good.
Speaker 2 (47:31):
Oh I didn't try that.
Speaker 1 (47:33):
A lot of people hated it. I loved it.
Speaker 2 (47:35):
To me, I'd be like, no, I'm not gonna waste
my time with anything but gooey butter cake or the
almond crisp one.
Speaker 1 (47:44):
Oh as far as the Genny's goes, Yeah so good. Yeah, agreed, Uh,
you got anything else? No? I think I gained a
few pounds just doing this episode.
Speaker 2 (47:52):
Yeah. I can't decide if I'm going to run out
and buy some.
Speaker 1 (47:55):
More or just you know, leave it be I'm gonna
buy some Well, let me know.
Speaker 2 (47:59):
I'll live vicariously through you. Okay, you know what I'll do.
Speaker 1 (48:02):
But I'll get I'll have to get the Tinman brown
sugar just because I can't not. And I'll only get
one other box and I'll get that frosted cherry. Great,
I'll let you know.
Speaker 2 (48:12):
Okay, Well, while you're doing that, Chuck, how about some
listener mail action.
Speaker 1 (48:20):
Yeah, this is about another MTV follow up about the
show their game show Remote Control. Hey, guys, when I
was a sophomore in high school in nineteen ninety and
we had to do a project in world history about Mesopotamia.
So my friends and I made our own remote control
game show with quiz questions about the subject. We had
a little brother be our videographer and had bowls of
(48:40):
cereal following our head as if we missed the question.
We had so much fun creating it. We're so proud
of it. All the kids knew what it was, but
I think mister Hall was a bit confused, so what
was happening? But we got an a whoo who Thanks
for the great episode, for the amazingness that you put
out into the world. I adore the show and your
friendship that is a big fan from Oh h I
(49:01):
Oh go buck Eys Michelle.
Speaker 2 (49:03):
Nice, Michelle, thank you for that one. That was a
sohio story if I've ever heard one.
Speaker 1 (49:09):
Agreed.
Speaker 2 (49:10):
If you want to be like Michelle and tell us
about something sweet from your childhood that we made you
think of again, we love that kind of thing. You
can wrap it up, spank it on the bottom with
a pop tart, and send it off to Stuff podcast
at iHeartRadio dot com.
Speaker 1 (49:27):
Stuff you Should Know is a production of iHeartRadio. For
more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,
or wherever you listen to your favorite shows.
Welcome to Stuff you should know, a production of iHeartRadio.
Speaker 2 (00:11):
Man, welcome to the podcast. I'm Josh, and there's Chuck.
Jerry's here too, talking about her grandmother and what she
did with pop tarts and that actually sounds kind of good.
Speaker 1 (00:20):
Oh man, my grandmother wouldn't have there wouldn't have been
a pop tart anywhere near her house.
Speaker 2 (00:24):
Oh no, she was like that. Huh.
Speaker 1 (00:26):
Well one of them, my one more, I mean one
was sort of the modern grandmother. My mom's mom. They
had like TV and stuff like that and a BCR.
But Granny Bryant, my dad's mother, was very old school,
sort of rural Tennessee, and like, she didn't have a television,
she didn't have anything like a.
Speaker 2 (00:45):
Pop tart, right, She's like, if I didn't can it,
you're not gonna eat it.
Speaker 1 (00:49):
Yeah. She's just kind of had the big, big jar
of grease on the stove that like, she never bought
oil in her life. She just kept re using the
same stuff.
Speaker 2 (00:58):
Man, I'll bet that tasted good though.
Speaker 1 (01:00):
Yeah, Granny Bryant the best.
Speaker 2 (01:01):
Well, that's funny you said that one of your other grandmother,
your mom's mom, was modern. Yeah, because that's actually Some
theories say that that is what pop tarts grew out of,
that there was this huge shift in the sixties, usually
pointed to a second wave feminism where women began to
(01:23):
essentially say, like, this whole traditional housewife thing is basically
domestic servitude, and I'm not down for it anymore. I'm
going to work in the workplace. And so convenience food
grew up almost immediately to kind of fill that void
or whatever, the vacuum that was left as moms started
(01:43):
to move out of the house into the workplace and
people still needed to eat, that's right.
Speaker 1 (01:49):
And I feel like this is one where we assume
everyone knows what a pop tart is, oh yeah, and
we get punished for that in emails. So a pop
tart is a maybe a breakfast eye. But as we'll
see in the old ads, it was you could be
for lunch or a snack or whatever. But it is
a toaster pastry. It's a little sort of fruit filled
(02:09):
faux pastry that you stick in your toaster or not
and toasted up or not. And it came about and
we're gonna, you know, we need to think Livia, but
we definitely want to thank Diana Stampfler for the website
Promote Michigan because, as Livia found, as I found, when
it comes to pop Tart origin stories, Diana Stampler's is
(02:31):
the bomb Diggity.
Speaker 2 (02:33):
She did her homework.
Speaker 1 (02:34):
Yeah, she had a lot of great detail that other
places didn't have, so big thanks to that website. But
pop Tarts came out of the nineteen sixties. And we're
going to have to retell a little bit of our
live episode about the Kellogg Serial Corporation and the Kellogg
brothers because that's where this story starts. We'll give you
kind of a quick little overview, right.
Speaker 2 (02:54):
Yeah, that was our live episode from Sydney. It was good.
Speaker 1 (02:57):
Yeah.
Speaker 2 (02:58):
So the Kellogg brothers, William Keith or will Keith and
John Harvey Kellogg, they ran the Battle Creek Sanitarium, which
essentially was a health spa health resort dedicated to getting
you to poop with precise perfectness.
Speaker 1 (03:14):
Right, yeah, and other things.
Speaker 2 (03:16):
And this was in the nineteenth century, and so as
a result of this, one of the things that came
out of it was the Kellogg brothers inventing new types
of food. And one of the foods that they invented
were corn flakes, And almost as importantly as them inventing
corn flakes was the one of their guests, one of
their patients coming along, and his name was C. W. Post.
Speaker 1 (03:38):
That's right. He loved those corn flakes and spend a
little time there and said, you know what, I'm gonna
start making my own cereal. I remember a lot of that.
I guess when you do the live show several times.
I remember a lot of details from that one, by
the way, but like individual jokes.
Speaker 2 (03:57):
Even oh well, lay it on me, buddy, I'll just.
Speaker 1 (04:00):
Made think of the Elton John album title was that,
But I can't remember the name of the machine, the
electric bath something. It sounded like an Elton John.
Speaker 2 (04:11):
Electric light bath.
Speaker 1 (04:13):
Electric light bath was, yes, I remember that.
Speaker 2 (04:15):
It was like one of those one person steam rooms
where your head stuck out, but it was exactly yeah.
Speaker 1 (04:22):
So that's what was going on at Battle Creek. But
Cwpost tries that Kellogg Cornflake says, I love this stuff.
I'm going to form a company to make it. And
the Post company was formed in eighteen ninety five, and
it was about ten or eleven years after that that
Kellogg got into the cereal business. Like legit wise and
established their Battle Creek Toasted corn Flake company.
Speaker 2 (04:44):
Yeah, so they're like, we're going to sell these things
outside of the sanitarium. And now Post and Kellogg's were
direct competitors. Yeah, and this new emerging cereal market that
those two companies created out of thin air. By the
time the SI roll around a good half a century later,
breakfast cereal was a thing. It had been healthy, healthy, healthy,
(05:07):
and then I think starting in nineteen forty eight, sugar
Crisp was the first sugar cereal that came out, and
it was like, oh, they went full board right out
of the gate.
Speaker 1 (05:17):
Yeah, I mean with sugar crisps.
Speaker 2 (05:19):
So I think they call it golden crisp now because
you like, a mob with torches and pitchforks would come
after you if you called your cereal sugar crisp. But
it's the same thing. And that came out in the forties.
So by the time the sixties were around, you had
a lot of different sugary cereals, and Kellogg's and Posts
were making a lot of them. But the upshot of
the cereal market being established is there's not a lot
(05:41):
of new things you can do. You can come up
with a new cereal and it'll be kind of a
hit or not, and that's about all you can do.
So they started looking for entirely new products to kind
of feel like, I said, this vacuum that was being
left by second wave feminism getting women out of the
house and into the workplace, so that they were like,
we need to come up with convenience foods that are
(06:02):
even more convenient than cereal.
Speaker 1 (06:05):
Yeah, then pouring something out of a box and adding milk.
Speaker 2 (06:08):
And then reading the back of the box.
Speaker 1 (06:11):
Or water in the case of was that Fridays, You.
Speaker 2 (06:14):
Better put some water in that. Damn. I love that one.
Speaker 1 (06:19):
Classic. So this was also a time a post war
sort of food science boom was happening where they were
making all this sort of dehydrated space age astronaut food
and stuff like that, and so that had a lot
to do with it as well. And post was experimenting
with that stuff and experimenting with wrapping things in foil
(06:39):
dehydrating or partially dehydrating stuff, and they said, all right,
we're making these gains burgers. This dog crumbly, you know,
looks like a meat burger for your dog that's wrapped
in foil that you break apart.
Speaker 2 (06:52):
Do you remember those?
Speaker 1 (06:54):
Oh yeah, yeah, they're still around, right or did they
go away?
Speaker 2 (06:57):
They ran away in the nineties I read.
Speaker 1 (07:00):
I definitely remember Gainsburger's because I always remember thinking like,
those are the luckiest stocks in the world, do.
Speaker 2 (07:06):
You Yeah, it was.
Speaker 1 (07:07):
Like my family would never buy that stuff.
Speaker 2 (07:09):
No. Same here. That was like luxury dog food at
the time, but now it'd be like I wouldn't even
feed this toough no. Oh right.
Speaker 1 (07:17):
Yeah. So they're experimenting with like foil wrap things, and
as you'll see, that's what pop tarts were wrapped in.
So that's why that's kind of key. And they said,
all right, we've invented a pastry filled with fruit, like
a fruit mixture, and we figured out how to make
it shelf stable so it doesn't need to go in
the fridge, and how to have it not collect bacteria
(07:38):
over time. Yeah, and toasters on the counter were a
thing now instead of just having to use the oven
for everything. And so they shape them into a toaster
sized thing, wrapped it in foil. And in October nineteen
sixty three, the Battle Creek in Choirer newspaper reported that
these country squares, which is what they're calling them is
(08:00):
the latest and greatest food that you're gonna want on
your breakfast table.
Speaker 2 (08:04):
Yeah, and it took me a little while, but I
wondered if country squares was a play on country squire.
Speaker 1 (08:11):
What's country squire?
Speaker 2 (08:13):
It was a landowner, a rural landowner in medieval England.
Speaker 1 (08:17):
Hmmm, I doubt it, but you never know.
Speaker 2 (08:19):
Okay, they call them country squares. Let's just leave it
at that. Okay, Josh, Fine, but this was Post. This
wasn't Kellogg's who ended up making the pop tart. This
was Post who was breaking new ground with these little
handheld toaster heated pastries.
Speaker 1 (08:36):
Right, that's right.
Speaker 2 (08:37):
Problem was the I don't know if the Battle Creek
Quirer got in there and had a spy or else,
if there was a really dumb vice president that was
getting exposure in the Battle Creek Chuirer. But Post was
not ready to go to market with these things. They
had a recipe, but they didn't know how they were
going to package it, market it, get it out to stores.
(08:57):
So they had many months of development left ahead of
them when news broke. Well, it just so happens that
the higher ups at companies like Kellogg read the Battle
Creek Inquirer because they're in the same town. And this
gave them the ability to catch up because they were
caught totally off guard by this. Yeah, but it gave
them the ability to catch up, scramble and create their
(09:19):
own versions. And I believe pop Tarts ended up beating
Country Squares to market.
Speaker 1 (09:24):
Yeah. I think the vice president of kellogg says, what
is this Country Squares And someone said it's a rural
landowner in England. No. There was a vice president though,
named William Lamoth, and he had a guy working there
in the kitchen named Doc Joe Thompson, and he said,
get to work. We need our own pastry. And it
would be their first foray into any kind of little
(09:46):
bakery product like that. And they wanted a partner because they,
you know, again, they were just serial people.
Speaker 2 (09:52):
So he likes to have a partner.
Speaker 1 (09:55):
Yeah, exactly. So they went to the Heckman Biscuit Company,
which was conveniently also in Michigan. They had been around
selling Dutch cookies since the beginning of the late nineteenth century,
door to door, and by the nineteen sixties when this
is happening, their division of the United Biscuit Company of America,
which would eventually become Keebler in sixty six. Right there
(10:17):
in Grand Rapids, they had a great modern industrial bakery
and it was a really sort of a great partnership
out of the gate Grand Rapids.
Speaker 2 (10:26):
By the way, just a little personal aside is where
I learned that I actually love frog legs.
Speaker 1 (10:32):
Oh really.
Speaker 2 (10:32):
Yeah. There was this dinner theater in Grand Rapids that
my family used to go to when I was growing
up in Toledo, and.
Speaker 1 (10:38):
The frog leg Theater.
Speaker 2 (10:39):
On their buffet, they had frog legs, and I would
I tried them once and I was like, oh my god,
these are amazing. I don't think I would eat one now.
But when I was like eight, nine, ten, I would
eat some frog legs.
Speaker 1 (10:51):
I don't know where it was, buddy, but I tried
frog legs on a buffet in the nineteen seventies or
early eighties. Yeah, and I thought, Hey, this tastes like
chicken kind of.
Speaker 2 (11:03):
It's the weird skin that really throws it off.
Speaker 1 (11:06):
Though these were fried, so I don't remember the skin,
and this is a very distant memory. So but I'm
with you. I couldn't eat a frog now.
Speaker 2 (11:15):
These were not fried. These were like braised.
Speaker 1 (11:18):
Mine were fried.
Speaker 2 (11:19):
So back to thanks for indulging me. Sure, So back
to the Heckman Biscuit Company. At the time, they were
making stuff like macaroons, butter cookies, vanilla wafers, windmills, ginger snaps,
all your favorite like old timey cookies. This company was
making and to make all this stuff they had just
a really knockout dynamite production facility, so it was a
(11:42):
good idea to go to them. Apparently the Heckman Company
wasn't fully on board with this, but there was a
guy named William Post, no relation to the Post Cereal company,
who was in this, did work for Heckman at their
Grand Rapids and he's like, I'll do this, I'll take
this project on.
Speaker 1 (12:03):
Yeah, And it wasn't an official thing. I think it
was a handshake agreement at first. They started, you know,
testing out versions, giving them to their kids to try,
of course, which is sort of the usual story when
food science is involved. In Dan, I think the son
of William Post again supposedly no relation. Quite a coincidence, though,
(12:23):
don't you think.
Speaker 2 (12:25):
It is quite a yeah, almost suspicious?
Speaker 1 (12:28):
Yeah, I agree, But little Dan said they taste like cardboard.
And they said, all right, let's go back to the
drawing board. And he said, well, these explode when you
put them in the toast. Their dad and they said,
all right, well, let's put some holes in it, like
you know how you score a pie for the same
reason that you bacon an oven. They started scoring the
(12:50):
dough for the you know, and kind of solve that
problem out of the gate.
Speaker 2 (12:54):
Well, yeah, that's why there's little holes and pop tarts
still today.
Speaker 1 (12:58):
That's right, because they will explode. It's true fruit expands,
I guess, or fruit like stuff. And they initially set
on as Daniel de Lewis would say, fruit scones, the
rest of us would say fruit scones. And I think
there were four flavors out of the gate, strawberry, blueberry,
(13:19):
and apple currant that were partnered with Smuckers, another great
idea to provide their fruit filling. And then oh baby,
the fourth one, the all time great brown sugar cinnamon.
Speaker 2 (13:32):
Yep, that's the best one, hands down.
Speaker 1 (13:35):
Oh you too, huh oh, yes, okay, great, what a relief.
Speaker 2 (13:38):
Yeah, some lipped in BlackBerry tea and brown sugar cinnamon
pop tarts in the evening was just a great way
to wind down after a long day in third grade.
Speaker 1 (13:49):
So what is that garbage? Jerry said before we recorded.
Speaker 2 (13:52):
She talked about her grandmother making that part, making a
blueberry I believe, blueberry pop tarts that were un fragtasted
and buttering them.
Speaker 1 (14:02):
Okay, well, that was going to hang on to that
for my final tip, but I might as well launch
into it now. That is the secret to pop tarts.
Put it in the toaster, toast it up for me,
brown sugar, cinnamon. Then you get a stick of butter.
I think I've said this on another episode and maybe
our Breakfast episode, Okay, and then you just take that
stick of butter, don't even like cut off a piece,
(14:24):
just unwrap it a little bit, flip it over to
the non frosted side and just sort of rub it
on there. And then don't forget about that frosted side,
my friend, flip it back over, butter up that frosted
side a little and the edges and get those corners.
And because the problem with pop tarts to me is
always a little too dry where there's no filling, and
(14:45):
this solves a problem. It's buttery, it's delicious, I highly
recommend it.
Speaker 2 (14:49):
Okay, if you mentioned that before, then there's a one
hundred percent chance that I followed up with this that
I have. I heard of that from Jessica Simpson. Oh
who mentioned it. I guess when she was pregnant. She
was craving buttered pop tarts and I hadn't heard of
it until then.
Speaker 1 (15:06):
It's the finishing touch, it's the cherry on top. It really,
it really finishes it off nicely.
Speaker 2 (15:11):
So you do that with the brown sugar cinnamon version.
Speaker 1 (15:14):
Dude, every version, but that's the only version I'll eat,
And I gotta say I don't. I don't eat pop
tarts anymore, like I can't remember the last pop tart
I had, But I can't walk down that aisle without
looking at them and going, oh, man, if you fall
into my basket, maybe you'll make it out of the store, right.
Speaker 2 (15:32):
I So I love brown sugar cinnamon. Since we're talking
about personal preferences, but yeah, for the fruit ones. I
used to be all strawberry as a kid, and it
was just because I never ventured out. And once I
grew up a little more and my tastes really started
to develop, I found that cherry is actually the top fruit.
Speaker 1 (15:50):
Oh did not know.
Speaker 2 (15:52):
That until I don't know, maybe ten years ago.
Speaker 1 (15:56):
Okay, i'll have to. I mean this is I'm going
to buy some pop tarts just to try some of
these cherry. All right, I'll try cherry. They're frosted, I
take it.
Speaker 2 (16:05):
Yes, I mean, I don't even know why they make
them unfrosted. That's crazy.
Speaker 1 (16:09):
Those are the kind of had to eat growing up
here and there. They weren't even called pop tarts. I
think they were called toaster pastries and there was no frosting. Insight.
Speaker 2 (16:15):
Yeah, and your grandma candem right, but that.
Speaker 1 (16:19):
Does the cherry have sprinkles? Because I don't love the sprinkles,
but it's just sort of part of the frosting so
it doesn't stand out too much.
Speaker 2 (16:25):
Cherry has everything you want. Not only does it have sprinkles, chuck,
it has like sugar crystals. Oh, yes, dude, you're gonna
love cherry. Believe me. I expect a text later on
with you thanking all right for recommending cherry pop tarts.
Speaker 1 (16:40):
Yeah, Ruvie's never had a pop tart, so we're gonna
we're gonna get to start on all right. So, uh, well,
I guess we should probably take a break.
Speaker 2 (16:49):
We just we kind of got off course here.
Speaker 1 (16:52):
Yeah, yeah, okay, we left off at fruit scone and
Smuckers and the launching of the original four, and we'll
come back and pick it up right after this.
Speaker 3 (17:06):
Stop learn and stuff with Joshua job stuff fu shine up.
Speaker 2 (17:41):
Okay, chuck. So those original fruit scones, the prototype, the
er pop tart, I guess I would call it if
you're a weirdo. They were not exactly what you'd recognize
as pop tarts today. I think if you put them
next to a pop tart, you it wouldn't be like,
you know, night and day. But one of the big
different was the fruit scones had a diagonal score going
(18:04):
across them, not quite from corner to corner, but a
little more in the middle, and you could kind of
break them in half like you would have like a
grilled cheese sandwich kind of cut like that.
Speaker 1 (18:14):
Yeah, and none of these first ons for frostedy there
we should point out.
Speaker 2 (18:18):
No, it took years, a couple of years, because all
of the frostings that they came up with initially essentially
either melted or caught fire in the toaster, so they
did not have the frosting out of the gate yet.
But one thing that pop Tarts still are that was
part of the initial rollout was their package together, two
per package, and the reason why it was just simply
(18:42):
cost cutting, Like if they had individually packaged each pop tart,
it would have cost them a lot more. But it
also makes me wonder how many people over the last
like sixty something years would have only eaten one pop
tart if they were individually wrapped. You open that, you
open the package, you got one, what are you gonna
(19:04):
do like roll up the other one that you can't
The foil is designed, I'm sure to tear open in
ways that you can't reseal it, so you have to
eat both of them essentially.
Speaker 1 (19:14):
Yeah, I was a little disappointed to know as a
cost cutting measure because I was just like I thought, someone,
you know, mister Posts decreed from on high they shall
be eaten two at a time.
Speaker 2 (19:26):
Well that's actually the serving size if you read the
back of the box, which is nuts because you could
if it were just individually wrapped, you could say one
pop tart is a serving and people would be used.
Speaker 1 (19:36):
Yeah. Yeah, true, those first pop tarts too, they were
a little more rounded on the corners, not quite as
squared off, unrecognizable, and honestly, they look delicious, even unfrosted.
It looks more like and I know this is an
ad I sent you and Jerry, like an old ad
from the sixties. But and ads are made to make
(19:57):
the food look beautiful. But it looks more like a
pie than what they have out today, you know.
Speaker 2 (20:02):
Yeah, Like the edges are way more like a pie crust.
Speaker 1 (20:05):
Yeah, it looks kind of crimped or whatever. Yeah.
Speaker 2 (20:08):
So I think after this all happened, like you said,
poor Dan Post was taking bite after bite and saying
these are disgusting. But within four months of Kellogg's approaching Henkles,
they had like a ready for market pop tart developed.
Speaker 1 (20:24):
Yeah or bruts gone Yeah, changed the name, I think
pretty quickly to pop tarts, which I never knew this.
This is a play on pop art, which is a
big thing at the time with you know, Andy Warhol
in his factory, And I had no idea that it
was just sort of a little clever nod to that.
Speaker 2 (20:41):
I didn't either, I didn't realize pop tarts were quite
so cool. Agreed, So the trademark for the brand was
filed on June twentieth, nineteen sixty four. They started shipping
out the first cases on September fourteenth, and they chose
Cleveland as their test market. Yeah, Cleveland went bonkers for
these things. I saw in the first two weeks. They
(21:02):
sold ten million boxes of pop tarts.
Speaker 1 (21:05):
Oh my god.
Speaker 2 (21:06):
By December thirtieth, so just a couple months, like a
million boxes, yes, ten million boxes of pop tarts. So
they started shipping them in September. By the end of
the year, they had to run an ad saying, hey, sorry,
we ran out. We didn't think you guys are going
to be this into it. We're working literally around the
clock to get more pop tarts out to you. And
(21:27):
by the end of the year they were making they
had made a billion pop tarts and we're selling them
like hot cakes, but more like hotcake flavored pop tarts.
Speaker 1 (21:37):
Yeah. And so if you're wondering, like what about Posts
who sort of invented this, they weren't first to market.
They finally released their Country Squares and they quickly were like, well,
that name stinks, so everyone's getting us confused with the
Royal Landowners. So they rebranded them to toast them fruit
filled pop Ups sold that off in nineteen seventy one
(22:00):
to Schultz and Birch Biscuit Company. They still make those.
I think they're still the same name, even toast thems. Yeah,
and there have been different you know, sort of like
I said, I grew up with a sort of cheap version.
I think they were called toaster pastries. Nibisco had one
called Toastettes that they finally stopped selling in two thousand
and two. Hillsbury. I will say the toaster Strudle when
(22:24):
it came out in nineteen eighty five was a pretty big,
hot eyedem I remember.
Speaker 2 (22:29):
Yeah, because it was an unfrosted pop tart, much more
pastry like, flaky pastry than what pop tart is. Yeah,
key was the gimmick was that came with frosting separated,
so you put frosting on it and I.
Speaker 1 (22:42):
Would then also squeeze it into your mouth at the end.
Speaker 2 (22:45):
Exactly. Yes, And I was crazy for these things, and
I guess I got a bad batch or something once
I got sick off of it. And now just seeing
those two words together makes my stomach turn. No way, Yes,
I would. I couldn't eat a you wouldn't be in
the same room as a toaster strudle.
Speaker 1 (23:02):
Again, that was like me with a beef turkey for
solid ten years, you poor bastard, I know, all right,
So they keep developing these things. The very first ones
was just the pastry and the filling. They added that
frosting in nineteen sixty seven, Like you said, once they
came up with one that wouldn't slide off and kill
(23:23):
your house. Basically, the first frosted ones were Dutch apple, concord,
grape boy that sounds good, raspberry that sounds good, and
of course brown sugar cinnamon. Then they added the sprinkles
the year after that, and since then they've just been
coming up with kind of new crazy flavors, sometimes obviously
special editions, co branding, and just trying new things.
Speaker 2 (23:46):
Yeah, So just to kind of put this into perspective,
they out of the gate. Remember Post was supposed to
be the first to do this. Pop Tarts just destroyed
Posts and everybody else so much. But I think that
they have something like eighty percent of the market share
for that kind of product. In twenty fourteen, the Wall
(24:08):
Street Journal reported they had growth in sales, so every
year they sold more than they had the year before,
for thirty two straight years. Wow, And that in twenty
twenty two they sold three billion pop.
Speaker 1 (24:21):
Tarts boxes or individual tarts.
Speaker 2 (24:25):
I don't know. If you put it like that, then
it's probably individual pop tarts. So I'm going to go
back and revise my thing about that first year to
one billion pop tarts, which is still impressive.
Speaker 1 (24:35):
Yeah. I mean, once you get into those kind of numbers,
you're kind of splitting hairs, you know.
Speaker 2 (24:39):
Yeah, it's true. Man, Thanks for saying that, because I
was feeling pretty down about myself for a second.
Speaker 1 (24:44):
No, no, no, no, you're great. So in nineteen sixty eight,
one of the little side products they made was called
this is Kellogg's called the Danish go Round. They were
trying to make it look more like a Danish, like
a real Danish, because at like little ladies, garden parties
and stuff, it's like, why make a Danish when you
can just buy these. They didn't do so great. They
(25:05):
crumbled up a lot, so they replaced them with the
Danish Rings in seventy seven and then just got out
of the Danish market in the eighties.
Speaker 2 (25:12):
Yeah, which is kind of said because Danishes are great.
Speaker 1 (25:14):
Yeah, the cheese Danish.
Speaker 2 (25:16):
Yes, I think that's probably my favorite too. Yeah. In
nineteen seventy one, they're like, Okay, we've got this whole
pop tart thing down, Let's see what else we can
do with this thing, and they came up with.
Speaker 1 (25:26):
Presto Pizza, which is a bad idea.
Speaker 2 (25:29):
It was a pizza version of pop tarts, and they
put in the same box and everything. The problem was
that there was not enough sauce and too much dough.
Not anything else is the problem with it. It was
just that it was too dowey, and so it went
away pretty quick. But it was a good attempt, I guess. Yeah.
Speaker 1 (25:48):
When I said it was a bad idea, I think
it's actually a great idea. But you just you can't
get enough sauce and cheese and whatever in that form
to make it. Like like, you know, we make these
when we go camping with pie irons. You ever heard
of pie iron?
Speaker 2 (26:02):
Sure? You have? Yeah, like a hand pie iron, right, yeah?
Speaker 1 (26:07):
You like, you know, you take two pieces of bread,
you butter up the little iron and then it's hinged
and you put like we put pizza sauce and pepperoni
and cheese and you squeeze them together and then you
bake it over campfire, and that's thick enough to where
you can actually have enough stuff. But at pop tart's
just not thick enough.
Speaker 2 (26:22):
Well. Plus also now today, if you came out with that,
everybody'd say, this isn't like a hot pocket. So what's
the point?
Speaker 1 (26:30):
Yeah, yeah, good point. You know.
Speaker 2 (26:31):
I'll but I'll bet it burns your tongue like a
hot pocket when if you ate it too soon? Or
a Gino's pizza roll? Is there anything that can burn
a tongue worse than a Gino's pizza roll because you
just you eat them too soon. You can't wait around
for them to cool off enough.
Speaker 1 (26:46):
Yeah, that's a garbage food that I wasn't allowed to
have much and we don't have at our house. But
at Ruby's pool party this year, I just needed something
easy to put in the oven to make for a
bunch of kids. Yeah, and I got freaking pizza rolls.
Speaker 2 (27:01):
What do you think?
Speaker 1 (27:03):
They're not great? But the kids loved them.
Speaker 2 (27:05):
Oh, I haven't had one in a while. I'll have
to go back and revisit or else maybe I'll just.
Speaker 1 (27:09):
Not You have a more sophisticated balant. Now I would
just lean on nostalgia and what a great memory you have.
Speaker 2 (27:16):
Okay, thank you for that.
Speaker 1 (27:18):
I don't think we need to go all through all
these other things. I mean, they made pop tart bites,
little crisps, and all sorts of little side products that
kind of came and went. Like all products do, they
try to spin things off and it usually doesn't work out.
Speaker 2 (27:31):
No, don't forget pop tart cereal that kind of made
a splash for a minute.
Speaker 1 (27:36):
I didn't try that. I hadn't heard of that. Did
you have that?
Speaker 2 (27:39):
What's weird is I remember eating it as a younger person,
but apparently it came out in twenty eighteen, So either
I made up the idea that I ate it, or
I was way older than I remember when I ate it.
Speaker 1 (27:51):
It was just like seven years yeah, exactly when you
were a child. Right.
Speaker 2 (27:55):
So essentially, what pop Starts finally did was it's like
what we did, Like, we tried a TV show, we
tried serious XM, we tried going on other people's shows
and everyone's like, we just want to hear you podcast.
That's essentially what pop Tarts did. They finally just put
it all in to mostly just making pop tarts and
new interesting flavors.
Speaker 1 (28:17):
Yeah, well it helped that no one called us after
a while, right when the opportunities tried up.
Speaker 2 (28:23):
You know, I took it as you know, we just
want to hear you podcast.
Speaker 1 (28:27):
Now I'm with you marketing wise, you know, we did
an episode recently on Saturday Morning Cartoons and a lot
of it to some listeners disappointment, as it turns out,
was about marketing to children like sugar cereals and things
like that during Saturday Morning cartoons and pop tarts. Was
I mean, definitely one of the I was about to
(28:48):
say worst offenders or but maybe I should just say
one of the best at it, because eight ran tons
and tons of commercials saying like put them in the
lunch box, eat them for breakfast, have them as a snack,
Like really, you can serve him warm, you can have
them in between meals. You can eat him right out
of the foil.
Speaker 2 (29:06):
Yeah, we'll get to that in a second.
Speaker 1 (29:08):
What right up? Right out of the foil?
Speaker 2 (29:10):
Yeah, you do you do that?
Speaker 1 (29:12):
I have only done that in a pinch. I used
to throw these in the backpack for camping trips when
I was young, before they had a ton of like
granola bars and stuff. Sure, like now there's so much
of that, But back then, I'll just throw some pop
Tarts in the backpack and I would eat him out
of the package. But it's not great.
Speaker 2 (29:27):
It can be done, but no, it's not great.
Speaker 1 (29:30):
Which what I do then is is I tear off
the edges, so I just have the frosted center.
Speaker 2 (29:35):
Oh yeah, and you leave the edges to nature. That's right,
So the wolf's drunking you, Yeah, exactly. They did come
up with a mascot for a very short time, which
is weird because this is exactly the kind of brand
that would have a mascot, right, Yeah, But they ditched
Milton the Toaster pretty quickly when they debuted him in
(29:56):
nineteen seventy one, but they continued on, like you said, advertise,
like any time you watched Saturday morning cartoons, they were
on after school cartoons, they were on. Like if you
were a kid watching TV, you probably saw a pop
Tart commercial.
Speaker 1 (30:10):
Yeah. I looked up Milton the Toaster and I remember
Milton the Toaster. So I don't know if it was
reruns or what, but I remember seeing Milton firmly in
my brain. I think these days. They adopted a slogan
called crazy Good Yeah, and they've been running since sort
of like two thousand and four, all kinds of ads
under the crazy Good banner, and I think they ran
(30:33):
run from two thousand and four to two thousand and eight.
That supposedly increased pop tart eating in ten to twelve
year olds by twenty eight percent in two thousand and five,
which is a pretty big uptick for kids in pop
tart sure.
Speaker 2 (30:51):
Speaking of their ads though, I don't remember Milton at all,
but I do remember this one that I cannot find
on the internet, but it goes pop pop pop pop,
my feet can't stop pop pop pop pop, Kellogg's pop Tarts.
Speaker 1 (31:05):
I don't remember that one.
Speaker 2 (31:06):
There was also well I made that up too when
I was eating pop tarts Cereal in twenty eighteen. There
was also a campaign called so Hot They're Cool and
another one called Snakula, So if you're a millennial or
gen xer like that pretty much covers you. And then
it seems like gen Z was getting the Crazy Good campaign,
(31:27):
which is so okay, but it's like these crudely drawn
pop tarts and they like kill each other to eat one.
Another kind of thing. It's just weird and bizarre and
off the wall interesting.
Speaker 1 (31:37):
Well, they took over the Citrus Bowl, the college football
game played in Orlando a couple of years ago. It's
now the pop Tarts Bowl, and I think it'll.
Speaker 2 (31:46):
Be in its third year on the next one.
Speaker 1 (31:49):
And they have, you know, these interesting tie ins where
they have three different mascots and the MVP of the
game picks the mascot, so you know, they're tying and
stuff like that. They say it's kind of fun. I
think they they like to tout they're just sort of
out of the box thinking as far as marketing goes.
And we should also say they spun that pop Tarts
(32:12):
off from kew Loog into its own company. A lot
of times food brands will do that. So pop Tarts,
along with a few other things, was spun out into
a company that sounds straight out of the movie Gatica.
It's called kell Nova.
Speaker 2 (32:26):
It is kind of unsettling for some reason. But that
pop Tart's bowl, the MVP doesn't just pick the maskcot,
he picks the mascot to kill and eat, and they
have like a giant pop Tart that's I think seventy
three times the size of a regular pop tart, and
for a little while they sold it for sixty dollars.
They called it the party pastry, just a gent.
Speaker 1 (32:48):
It's a really good price.
Speaker 2 (32:49):
I thought so too. It seems like a real value.
Speaker 1 (32:52):
I mean, I saw this a picture of this thing
on a kitchen table, and that's cheaper than a decent
birthday cake.
Speaker 2 (32:59):
Yeah. I mean, let's say you have eight pack of
pop tarts.
Speaker 1 (33:05):
Well, they're sold in sixes though, right, I think they're.
Speaker 2 (33:07):
Sold six, eight, fourteen, a million. There's like a bunch
of different ones, twenty four, I'm pretty sure. But I
will tell you seventy three times the size of a
regular pop tart does not translate to sixty dollars. No,
So it is a really great value. You can't find
it anymore though, unfortunately. Sorry. If you're a thrifty type
and you buy one big party pastry and cut them
(33:28):
into individual pop tart size shapes and then pack them
away in the freezer, you can't do that anymore.
Speaker 1 (33:34):
Oh, I bet that centerpiece is so good.
Speaker 2 (33:37):
Yeah, I'll bet it is too.
Speaker 1 (33:39):
Have we taken a second break?
Speaker 2 (33:40):
I don't think so, man, I think we should now, all.
Speaker 1 (33:43):
Right, we'll take a second break and talk about everybody's
favorite topic, helping safety. Right after this.
Speaker 3 (33:54):
Stop learn and stuff with Joshua job stuff.
Speaker 1 (34:24):
You shine up, all right. So we kind of made
a joke earlier about the frosting sliding off and burning
your kitchen down. I didn't find where it had ever
burnt a house down. But over the decades, there have
been a lot of reports about pop tart fires. In
nineteen ninety three, it came a little more to the
(34:46):
forefront of pop culture when syndicated humor columnists Dave Barry
wrote about a report from Dover, Ohio, where there was
a pop tart fire and the toaster, and you know,
it was legit. I think they found the fire department
did test and they found that if you just lead
that thing in there, your toaster can shoot flames three
(35:07):
feet high. And supposedly Dave Barry recreated this outdoors as
part of his humor column.
Speaker 2 (35:12):
I saw a website called Flamingtoasters dot com. They did
this experiment too. They put two in a toaster, and
you need a malfunctioning toaster that never pops up right
so that they continue to heat up because They're designed
to make it through like a good long toaster cycle
without catching fire. But if the toaster cycle never ends,
(35:32):
the pop starts in big trouble. They got eighteen inch
high flames in four minutes forty two seconds of toasting.
But roundly round the internet, I've seen these flames. These
aren't you like campfire flames. I've seen them described as
like blow torch like. So there's like flinterstoring out of
your toaster. And apparently the reason why is because of
(35:55):
all of the high fruit toast corn syrup inside the filling,
it heats up too much, kaboom, and it catches fire.
Speaker 1 (36:04):
Yeah, and I think those I mean, it's unique. It's
not like toast will do that because that filling a
with the high fruit toast corn syrup, but b that
filling packed in that pastry just retains a lot of
heat and it just, yeah, it's a pretty volatile can
be a pretty volatile situation, I think. The Philly Inquirer
in two thousand and one reported that the US Customer
(36:24):
Product Safety Commission had seventeen reports of pop tart fires
and eventually, of course, it would be a lawsuit. In
nineteen ninety five, pop Tarts settled. The planet's attorney apparently
threatened I don't know if it was Ingest or not
to call in Dave Berry to go to trial, and
pop Tart said, we'll give you two grand and they
(36:45):
said twenty five hundred, and Poptart said twenty four hundred,
and they said deal, deal, twenty four hundred.
Speaker 2 (36:53):
Bucks, right, I guess, and then the turning took like
two thousand of that.
Speaker 1 (36:58):
Yeah. Probably.
Speaker 2 (36:59):
So one of the things that pop Tarts also gets,
I guess bounced around for is because they're just not
healthy in any way, shape or form. So unhealthy that
there was another it wasn't a lawsuit, but they got
pressure from this children's advertising review unit to remove the
phrase made with real fruit from its packaging because the
(37:23):
amount of fruit in it is so paltry that they
don't even have the right to say that on their
box anymore. And the reason why is because so serving
sizes too of say frosted strawberry pop Tarts three hundred
and seventy calories, thirty one grams of sugar, eight grams
of fat. But here's the healthy part, one gram of
(37:44):
fiber and four grams of protein, which can only be
explained as accidental.
Speaker 1 (37:50):
Yeah, byproduct. I wonder if on the nutritional thing it
also accounts for added butter.
Speaker 2 (37:58):
Right, with butter a million calories?
Speaker 1 (38:02):
Yeah, you mentioned the fruit content. I think in twenty
twenty one there were four plaintiffs at file the five
million dollar class action suit that said, hey, this is
false advertising. You got pictures of strawberries on this thing
on the box, and you mentioned there wasn't much actual
fruit in there. There was a quantification of that. The
whole grain frosted strawberry pop tart contains less than two
(38:26):
percent each of dried pear, apple, and strawberry, and the
strawberry pop tart is the strawberry is the third of
those fruits, which you know they're listened in order how
much they have. So there's more pear and apple in
a strawberry pop tart than strawberry.
Speaker 2 (38:41):
Right, So they're not healthy now, which so you can
imagine my surprise when I was looking for articles about
the health or the health impact or how unhealthy pop
tarts are that I found an article titled can pop
tarts really help with weight loss? I was like, are
you kidding me? And if you read the article six
(39:03):
paragraphs in they're like, no, absolutely not, I can't help
with weight loss at all. But it kind of underscores
this trend that I've noticed just in the last couple
of months, chuck of just a slew of long tail,
which means like really really specific articles clearly written by AI,
(39:23):
and they're all the same. They'll be like a short introduction,
then there'll be the table of contents, and then they'll
go section, section, section, and all sections are like basically
one paragraph. They're totally convoluted. The sections will repeat themselves,
they're often giving contradictory information. It's just crap. And it's
essentially the dead Internet theory finally come to pass, where
(39:45):
it's just AI writing articles for other AI to be
trained on, and we humans have just been pushed to
the side and given articles with the clickbaity titles. Can
pop tarts really help with weight loss?
Speaker 1 (39:58):
Dimly? But a book by accident off Amazon? There was
a pottery book and she got it and she was like,
wait a minute, He's like this isn't a real person,
and she tried to look up the author didn't exist.
Speaker 2 (40:09):
Wow.
Speaker 1 (40:10):
Yeah. Obviously returned it and was not too happy.
Speaker 2 (40:13):
But A I was like man, I thought that was
a sale.
Speaker 1 (40:18):
I do want to circle back though, to that lawsuit,
the class action lawsuit. The judge, eventually, a federal judge
dismissed it and said no reasonable consumer would see the
entire product label reading the words frosted strawberry pop darts
next to a picture of a toaster pastry coated in frosting,
and reasonably expect that fresh strawberries would be the sole
ingredient in the product. In other words, everyone knows what
(40:41):
a pop tarted dummy go home exactly. You don't need
it because it's healthy.
Speaker 2 (40:45):
I had forgotten that you hadn't wrapped that story ups.
Speaker 1 (40:49):
That's right, quite a.
Speaker 2 (40:49):
Boon diatle in the middle there.
Speaker 1 (40:52):
So because of the you know, food dyes and things
like that, you're not going to get like a regular
American pop tart in other countries. A lot of countries
in Europe don't even have pop tarts at all, but
they do have different versions that are a little better probably,
And I know the UK doesn't have high fruitose corn
syrup in their frosted strawberry sensation pop tart or red forty,
(41:14):
yellow six and blue one dyes. They instead use paprika,
beat root and extract from the annato tree to color.
Speaker 2 (41:23):
They're pop darts, yeah, which is an orange ready color
I've read.
Speaker 1 (41:27):
Yeah, I wonder how that affects the flavor paprika.
Speaker 2 (41:29):
But it's also I mean, like when you hear about this,
like the EU or the UK having these standards that
are just that makes American standard substandard as far as
health goes. It's just so frustrating that nobody's looking out
for American consumers like they do in the EU and UK.
You know, yeah, like use beat root, jerk.
Speaker 1 (41:51):
Agree. Should we go through a couple of these cultural touchstones. Yeah,
I'll mention the movie, the Netflix movie You're Unfrosted, which
was at least directed and starred. I don't know if
Jerry Seinfeld helped write it.
Speaker 2 (42:05):
Yes he did, and conceive it too.
Speaker 1 (42:08):
Yeah, it was It was a bad so bad it
was a bad movie.
Speaker 2 (42:12):
It was so boring.
Speaker 1 (42:16):
I didn't watch it. I watched a little bit of
it and realized that it was flaming garbage.
Speaker 2 (42:21):
Exactly the same for me. I think I made it
ten minutes in.
Speaker 1 (42:24):
Yeah, it's really bad. It got a couple of razzies.
Amy Schumer was in it, like really quality people. It's
just it was just a bad movie.
Speaker 2 (42:30):
Sometimes it happens, yeah, and it did happen with that one.
Speaker 1 (42:35):
What else?
Speaker 2 (42:35):
You can make your own pop tarts at home. I've
actually done this. I made an apple cinnamon giant pop tart.
M it turned out okay. I think the trick is
the crust always seems too high falutin, so you're not
really recreating the pop tart very well.
Speaker 1 (42:50):
No, yeah, but that's kind of the like I had
one in a fancy restaurant once. They had it on
the dessert. They called it their pop tart, and it
was It was astounding, but it wasn't.
Speaker 2 (42:58):
A pop exactly. It has to have a certain.
Speaker 1 (43:02):
Yeah, trashy quality exactly.
Speaker 2 (43:05):
It does, and it's missing that when you make it
at home.
Speaker 1 (43:08):
In twenty twenty one, when we were bombing Afghanistan, we
started dropping food, including pop tarts that the military, the
US military said was supposed to be an icebreaker for
those people, for the Afcan people, And then they also
got criticized because they're like, hey, we're dropping food for
these people to subsist on. Let's not drop garbage food
(43:31):
as an icebreaker.
Speaker 2 (43:32):
Right, They're like, can't pop tarts really help with weight loss?
They've also made several appearances on the Simpsons, most famously
when Homer's trying to gain weight so he can get
on disability and not have to work. I remember that
he has he consults with doctor Nick, who tells him
how to gain weight. In One of the things he
(43:53):
says is instead of using bread, make a sandwich with
two pop tarts.
Speaker 1 (44:00):
I bet that's so good, like a PV and J
between two pop darts.
Speaker 2 (44:03):
Oh yeah, I could say that. Well, there's PB and
J pop tarts, or there used to be, and those
were pretty good.
Speaker 1 (44:09):
Yeah. I mean they've had lots of wacky flavors. I know,
you looked up a bunch of those. Any of them
stand out?
Speaker 2 (44:14):
Oh god, I don't have it in front of me.
There there were a few that the ones that stand
out to me, I wouldn't like, Like they have a
whole ice cream shop like sub brand where it's like
chocolate vanilla milkshake or something like that. Oh, it doesn't
sound very good. No, there's like a co branded orange
crush one the NW Roopier. There are a couple that
(44:38):
I've tried that sounded good. I didn't really like like
sugar cookie, which is a seasonal one in the winter,
it wasn't as good as you'd think.
Speaker 1 (44:46):
What was the filling.
Speaker 2 (44:47):
It was like a chemically sugar cookie pasty dough.
Speaker 1 (44:53):
Okay, it just.
Speaker 2 (44:54):
Should have been better than it was. But there's a
gingerbread one I haven't tried, and I would like to
try that one. But I think ultimately for me, you
just go back to like some of the originals, they're
just time tested and they're so so good, like cherry
or blueberry or strawberry or of course brown sugar cinnamon.
Speaker 1 (45:13):
Agreed, it just hit me they should partner up with
bisc cough because they make that biscof butter. I bet
that would be pretty good.
Speaker 2 (45:20):
I'm really surprised they haven't.
Speaker 1 (45:23):
And a couple of these we have some stats at
the end, and a couple of these stood out to me.
I think that was a twenty twenty four household panel survey.
The ones that stand out to me are the reasons
for people buying pop tarts here these days. Fifty six
percent said convenience and thirty percent said it brings back childhood.
Speaker 2 (45:45):
Memories ostensibly good memories, yeah.
Speaker 1 (45:49):
Of course, and then the other one that stood out
was seventy two percent of pop start buyers said they
ate them themselves, and these were adults, and fifty four
percent said other adults in the house would eat them,
and only twenty five percent said they were for their kids.
So it seems like gen x is buying and eating
(46:10):
these pop tarts.
Speaker 2 (46:10):
Yeah, the mails they're keeping them for themselves.
Speaker 1 (46:13):
Yeah.
Speaker 2 (46:13):
One that stood out to me is forty four percent
of American surveyed said they eat them at least once
a week, and nine percent eat them every day.
Speaker 1 (46:22):
That's a lot.
Speaker 2 (46:22):
That is a lot.
Speaker 1 (46:24):
Uh.
Speaker 2 (46:24):
The other thing that was really surprising is twelve percent
of people put them in the refrigerator or freezer and
then eat them cold. I've never even heard that. That
sounds like madness. And then, uh, one of the other things, Chuck,
did you see the thing about the mystery pop tart?
Speaker 1 (46:41):
No, so they came up, mister t close.
Speaker 2 (46:44):
Replace the tea with the knee, get rid of all
the gold in the mohawk, replace them with a pop
tart that has a mustache and and sunglasses and a
hat like a mystery person, and you've got the misterye
pop tarts. It was a campaign they ran in twenty
twenty one, and it was like the full shab, Like
there's a QR code and you can go online and
guess what the mystery flavor was. It was roundly hated
(47:06):
it like found disgusting. Someone guessed it was cheese it's
someone guessed it was a Swiss cheese pop tart. Someone
guess garlic and onion. It turned out it was an
everything Bagel pop tart, and everyone said, we hate that,
get it off of our shelves.
Speaker 1 (47:22):
Ah. I do love Everything Bagel, almost everything, but I
could see where that might not because I even liked
that Jenny's Everything Bagel ice cream I thought was so good.
Speaker 2 (47:31):
Oh I didn't try that.
Speaker 1 (47:33):
A lot of people hated it. I loved it.
Speaker 2 (47:35):
To me, I'd be like, no, I'm not gonna waste
my time with anything but gooey butter cake or the
almond crisp one.
Speaker 1 (47:44):
Oh as far as the Genny's goes, Yeah so good. Yeah, agreed, Uh,
you got anything else? No? I think I gained a
few pounds just doing this episode.
Speaker 2 (47:52):
Yeah. I can't decide if I'm going to run out
and buy some.
Speaker 1 (47:55):
More or just you know, leave it be I'm gonna
buy some Well, let me know.
Speaker 2 (47:59):
I'll live vicariously through you. Okay, you know what I'll do.
Speaker 1 (48:02):
But I'll get I'll have to get the Tinman brown
sugar just because I can't not. And I'll only get
one other box and I'll get that frosted cherry. Great,
I'll let you know.
Speaker 2 (48:12):
Okay, Well, while you're doing that, Chuck, how about some
listener mail action.
Speaker 1 (48:20):
Yeah, this is about another MTV follow up about the
show their game show Remote Control. Hey, guys, when I
was a sophomore in high school in nineteen ninety and
we had to do a project in world history about Mesopotamia.
So my friends and I made our own remote control
game show with quiz questions about the subject. We had
a little brother be our videographer and had bowls of
(48:40):
cereal following our head as if we missed the question.
We had so much fun creating it. We're so proud
of it. All the kids knew what it was, but
I think mister Hall was a bit confused, so what
was happening? But we got an a whoo who Thanks
for the great episode, for the amazingness that you put
out into the world. I adore the show and your
friendship that is a big fan from Oh h I
(49:01):
Oh go buck Eys Michelle.
Speaker 2 (49:03):
Nice, Michelle, thank you for that one. That was a
sohio story if I've ever heard one.
Speaker 1 (49:09):
Agreed.
Speaker 2 (49:10):
If you want to be like Michelle and tell us
about something sweet from your childhood that we made you
think of again, we love that kind of thing. You
can wrap it up, spank it on the bottom with
a pop tart, and send it off to Stuff podcast
at iHeartRadio dot com.
Speaker 1 (49:27):
Stuff you Should Know is a production of iHeartRadio. For
more podcasts my heart Radio, visit the iHeartRadio app, Apple Podcasts,
or wherever you listen to your favorite shows.
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Ruthie's Table 4
For more than 30 years The River Cafe in London, has been the home-from-home of artists, architects, designers, actors, collectors, writers, activists, and politicians. Michael Caine, Glenn Close, JJ Abrams, Steve McQueen, Victoria and David Beckham, and Lily Allen, are just some of the people who love to call The River Cafe home. On River Cafe Table 4, Rogers sits down with her customers—who have become friends—to talk about food memories. Table 4 explores how food impacts every aspect of our lives. “Foods is politics, food is cultural, food is how you express love, food is about your heritage, it defines who you and who you want to be,” says Rogers. Each week, Rogers invites her guest to reminisce about family suppers and first dates, what they cook, how they eat when performing, the restaurants they choose, and what food they seek when they need comfort. And to punctuate each episode of Table 4, guests such as Ralph Fiennes, Emily Blunt, and Alfonso Cuarón, read their favourite recipe from one of the best-selling River Cafe cookbooks. Table 4 itself, is situated near The River Cafe’s open kitchen, close to the bright pink wood-fired oven and next to the glossy yellow pass, where Ruthie oversees the restaurant. You are invited to take a seat at this intimate table and join the conversation. For more information, recipes, and ingredients, go to https://shoptherivercafe.co.uk/ Web: https://rivercafe.co.uk/ Instagram: www.instagram.com/therivercafelondon/ Facebook: https://en-gb.facebook.com/therivercafelondon/ For more podcasts from iHeartRadio, visit the iheartradio app, apple podcasts, or wherever you listen to your favorite shows. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
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