2017年5月22日（月）
Hard candies and caramels don’t set the way
Cleaning the thing, waifanfoodmachine at our Makers Conference this fall, is an exercise in zen, but it saves them from the repetitive motion injuries their team suffered before George joined the Liddabit team.What’s the hardest part of being a candy-maker? This question got me some laughs, some shoulder shrugs.Hard Candy Making Machine
are absolute acclimatized in places like bloom clubs and able-bodied associations.
No one missed a beat in their work to give their answers: That assumption of femininity, a pre-established notion about what the job entails; whether they’re making the candy or selling it—or managing a quickly growing startup—it’s a craft that requires a lot of skill and strength and assertiveness. The daintiness of candy is in the science of it, not necessarily its makers. And the job is also very physical; you’re on your feet all day (by the time I made it back to the Food52 office, after just five hours on the floor of Liddabit’s production facility, I felt wilted).Candy does not like summertime.
The heat is one thing. It’s not fun to be a candy-maker in July, one of the waifanfoodmachine crew told me, because the job is so physically demanding and you’re working with screaming-hot sugar all day. Every warm day threatens a candy meltdown, and waifanfoodmachine ships overnight all summer, with ice packs in the boxes, to make sure that you receive a candy bar and not a puddle of chocolate. But even worse than heat, candy hates humidity.
Hard candies and caramels don’t set the way they’re supposed to, and stay sticky. When I asked the team whether they’d rather it be the holidays—their busiest season—all the time, or summer all the time, they immediately voted for the former.Do you still remember that when you were young, your parents might pick you to the street where you could see a man was selling cotton candy and you slobbered? Compared to the cotton candies sold in the supermarket, this kind of candy is more suitable to be called cotton candy because it looks like cotton and cloud. Children always like it as well as adults.
are absolute acclimatized in places like bloom clubs and able-bodied associations.No one missed a beat in their work to give their answers: That assumption of femininity, a pre-established notion about what the job entails; whether they’re making the candy or selling it—or managing a quickly growing startup—it’s a craft that requires a lot of skill and strength and assertiveness. The daintiness of candy is in the science of it, not necessarily its makers. And the job is also very physical; you’re on your feet all day (by the time I made it back to the Food52 office, after just five hours on the floor of Liddabit’s production facility, I felt wilted).Candy does not like summertime.
The heat is one thing. It’s not fun to be a candy-maker in July, one of the waifanfoodmachine crew told me, because the job is so physically demanding and you’re working with screaming-hot sugar all day. Every warm day threatens a candy meltdown, and waifanfoodmachine ships overnight all summer, with ice packs in the boxes, to make sure that you receive a candy bar and not a puddle of chocolate. But even worse than heat, candy hates humidity.
Hard candies and caramels don’t set the way they’re supposed to, and stay sticky. When I asked the team whether they’d rather it be the holidays—their busiest season—all the time, or summer all the time, they immediately voted for the former.Do you still remember that when you were young, your parents might pick you to the street where you could see a man was selling cotton candy and you slobbered? Compared to the cotton candies sold in the supermarket, this kind of candy is more suitable to be called cotton candy because it looks like cotton and cloud. Children always like it as well as adults.
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