30 Years of Failure? Let’s Go
When we last left off, the farmer warned us that attempts to preserve miraculin—the miraculous glycoprotein that transforms sour to sweet—had been unsuccessful for 30 years. He didn’t want us to meet the same fate, wasting time and money.
But credit to Joe Cross and his films, I was determined not to keep this miracle to myself after literally transforming my life. Besides, Juliano had thrown down the challenges we'd need to overcome to create a business, so we had no time to lose.
We dove right into vacuum sealing and dehydration. Weeks turned into months of testing. What we liked was that they were low-cost and didn’t take up much space. What we didn’t like? They didn’t work no matter what we tried. Freeze-drying seemed the most promising, but those machines were pricey, huge, and a real power hog for my apartment. We'd need commercial space too—and in LA, that doesn't come cheap or easy.
That’s when I reached out to my very close friend Derek, who introduced me to Chris Hanley at Slice Truck Pizza. Chris was blown away by our demo and listened thoughtfully to our pitch before enlightening us. “The times you'd want to experiment are when everyone else is closed, which is when my pizza shop is the busiest and makes the most money… But there’s another option you should know about…” And that’s where we’ll pick up next time.
Last week, I blogged about my latest discovery: what I pair with the berry doesn’t have to be sour like grapefruit. Something sweet like pineapple can still taste like candy. That had me adding something new to the cart on my next trip to the grocery store: mango. As I let the miracle berry pulp coat my tongue for the 30seconds it takes, I found myself wondering just how much sweeter this mango could taste.
Even though I thought I knew what to expect, my mind was blown in a completely new way. It tasted like one of those mango popsicles loaded with added sugars yet this had no added sugar, no extra carbs, no extra calories—just the sweetness from the miracle berry and the mango together on my tongue. Even though I was a three-year veteran to the green juice and two years into tart yogurt and sorbet fruit bowls, I realized I was still a rookie with so much to learn about what the miracle berry could offer.
That is why you won’t want to miss next week’s blog, where I dive into a third sweet fruit that can easily capture your heart and become your treat of choice.
And as always, your hidden 48 hr 20% off alphanumeric code is hiding in plain sight. Look closely at the text—did you spot a word that’s formatted oddly? Enter it exactly as shown!
-Hank