Or,
never. We’ve probably never really been pumpkin spice free around
here.
That
does not mean we have pumpkin spice added to anything and everything
now that fall is closing in, the evenings are darkening a bit
earlier, and the cool weather is approaching.
Also
doesn’t mean we’re avoiding it. After all, I do love everything
about autumn. Pumpkin and apples and gingerbread? Sign me up.
Love the stuff.
What
I’m having issues with is more about how it permeates everything
and takes over seemingly normal and respectable areas that are
suddenly looking to earn a slice of the pie. Feels like one thing
when places are tying into the season, offering pumpkin and apple
themed dishes. Quite another when a tidal wave of overwhelming
offerings and advertisements crashes into the community, bringing
along with it an assortment that supposedly everyone wants while
at the same time actually being good far too infrequently.
Unique
and quaint is lost. Steamrolled by those rushing toward the trend.
Here’s
a funny thought. Did you know virtually any place that has a kitchen
will struggle to be fully gluten-free?
True.
Think
of it with something of a peanut observation. Have you ever seen
those warnings on products saying they were produced in a facility
that processed nuts? Ok, shift that idea to flour being in the
air. I read an article someplace that said the use of wheat flour
can leave traces in the air for around a week or more in levels
that could trigger a person with such allergies and sensitivities.
Now,
this isn’t headed down a road where I’m going to compare a functioning
kitchen using flour to the arrival of pumpkin spice. Instead,
I’m trying to merge a few thoughts to see where it takes us.
Coconut
jelly sticks.
I
love coconut jelly sticks. Get them fresh at the right place and
they can ascend to that rarified level of culinary delights few
creations manage to reach.
Many
years ago, a few chains stopped carrying them in their stores.
I heard two conflicting stories about why. In one store, employees
would tell you about allergies and making the property safe for
all guests. Which, yes, important and I’m ok with that. Also heard
some people say that coconut was an item that set off the cost
structure of things, making the coconut jelly stick a bit too
expensive compared to other donuts from a profitability per piece
standpoint.
(I’d
start this next sentence with a “far be it for me to” type of
disclaimer, but you wouldn’t buy that. So, let’s just take the
plunge knowing it absolutely be it from me.)
Could
it be that the idea of not having them due to allergies just so
happens to be a really convenient excuse a business could use
for dropping an item from the store that wasn’t earning at the
same level as other items?
Well,
since they still sell baked goods… have seemingly dropped other
items from their offerings… coconut allergies are considered fairly
rare… and other allergies such as gluten and such seem to be more
common… yeah. I think it’s an excuse of convenience.
How
does that tie in to the pumpkin spice? Profit. Always follow the
dollars.
Look,
I’m part of the group. In a way, part of the problem. In a week
or so, Count Chocula will be making its annual fall return to
grocery stores. I’m already checking aisles and end cap displays.
On
occasion, I just wish that there was room for coconut jelly sticks
more often. Something a little special, just for the select few
that will notice. Maybe I’m all alone on this one, but I believe
that’s the type of thing that makes for unique treasures.
(Then
again, if anyone knows a place making really good—we’re talking
the best of the best—pumpkin whoopie pies, let me know. My favorite
place was a family business that ended its run for retirement,
and I’ve been looking for something to replace it for years.)