Some flavors just stick.
S’Mores, brownie batter, caramel: all slightly unconventional flavors that, despite not being a honey nut, chocolate, or strawberry, always seem to find their way back into the breakfast aisle—and some how under our nails, in our hair, and even binding together electronics as a haphazard tape replacement.
What, you didn’t know toasted marshmallow was a great conductor?
In all seriousness, this class of adhesive alumni are led by their viscous valedictorian: maple syrup. A popular arboreal elixir in Vermont and Vancouver alike, maple is such a sticky flavor that Maple Cheerios, released last year as an allegedly Canada-exclusive cereal to celebrate the country’s 150th birthday (that’s a lot of pancake candles), has arrived in the U.S.
Must’ve stuck to the bottom of a border-crossing General Mills truck, hence the spilled-syrup maple leaf—I can only assume this is a government-issued Canadian seal of approval, like how America’s exported cereals must get ranch & mayonnaise stars & stripes. Continue reading