Over the last week, I’ve driven over 1400 miles (and overheated on the Cross-Bronx Expressway on a Sunday night) as part of a super-secret project (the same one mentioned on this week’s Vegan Freak podcast). I had a nice chat and brunch with Erik Marcus and a nice week meeting a lot of other fine folks.
I even had a chance to visit the Greenstar Co-Op twice to stock up on snacks and pick up some amazing sea salt that I’ve been wanting to stock up on for the last four years (I know, I’m a dork). However, I’ve got a beef with Greenstar…
See, I was loading up with some various nuts and snack mixtures. I got a bag of really tasty curry cashews and grabbed a bag of the delicious-sounding orange-spiced walnuts. So as I drove to Erik’s, I tried a couple of the walnuts. Indeed, they were delicious. But something made me pause and check the ingredients. My jaw dropped when I saw on the ingredient list: “egg whites.”
Egg whites? What the hell? Why do you need egg whites in a bag of spiced nuts? Shouldn’t it just be, you know, spices and nuts?
I really am dumbfounded, and a bit pissed, at this. As Erik said, “Nuts are sacrisanct.” Can anyone clue me in? (And before you say “it’s to help keep the spices on the nuts,” then why didn’t the curry cashews have egg whites?)