Cadbury and Oreo-maker Mondelez reportedly making bid to buy Hershey’s

The multi-billion dollar company behind some of the world’s biggest brands wants to buy the Pennsylvania-based chocolatier, pending regulatory approvalFood Inc may be about to get even bigger: according to reports, Mondelez, the multi-billion dollar company behind Cadbury’s, Oreo and some of the world’s biggest brands, is trying to buy Pennsylvania-based American chocolatier The Hershey Company.On Thursday the Wall Street Journal reported that snack food titan Mondelez had submitted a bid for Hershey’s, which would give the company several major brand names to add to a portfolio that already includes Chips Ahoy, Côte d’Or, Toblerone and many others. Hershey’s makes Kit Kat, Reese’s, Almond Joy, its namesake candy bars and many other chocolate confections. Continue...

Americans’ taste for Mexican beer sucking up water supply, mayor says

Municipality near the US border says brewery that makes Corona, Modelo and other beers is using so much water from wells that region is becoming bone dryA brewery satisfying Americans’ thirst for Mexican beers such as Corona is sucking so much water from wells in an arid region near the US border that it has left one municipality bone dry, according to a local mayor.“WE HAVE NO WATER FOR HUMAN CONSUMPTION,” Mayor Leoncio Martínez Sánchez of the municipality of Zaragoza, wrote in single-sentence letter to Coahuila state governor Rubén Moreira. Continue...

Drink: what to serve at a summer barbecue

Barbecues are about a lot more than burgers and bangers these days, so it’s about time we looked beyond big, powerful red wines to drink with themEarly July is the traditional time for writing about wines to go with barbecues, even if many of us first lit those coals back in May or June. The general assumption is that they’re going to be big, beefy reds (and before anyone points out I’ve done much the same in the past, it’s What Is Expected, and one does one’s best to oblige). But the thought occurs to me that many people enjoy a cold lager with a barbie, so why shouldn’t the wine we drink be refreshing, too? Continue...

A vegetarian’s ode to the hot dog: I miss you little meat tubes so much it hurts

Madeleine Somerville hates waste and gave up meat 15 years ago, but every summer she’s reminded of one thing: no one is too good for hot dogs. Think that’s a contradiction? She’s got three words for you: edible slaughter by-productsI’ve been a vegetarian for almost 15 years, but I still dream about meat sometimes. I can almost taste it when I wake up. The salty taste of the peppercorn rind on a perfectly grilled sirloin. The subtle sweetness of a hunk of chorizo. At a restaurant a few years ago, I ordered a spicy lentil burger but was accidentally served a real one. I didn’t notice until I was halfway through it, and my heart broke a little when the waiter appeared – horrified and apologetic – to replace it. I still think about that moment. The lentil burger was good, but not meat good, you know?It’s never meat good. Continue...

Food in books: tea-cakes from Behind the Scenes at the Museum by Kate Atkinson

Kate Young’s copy of Atkinson’s debut novel is now dog-eared due to all the food references in it, but she settled this week for making a sweet treatBy Kate Young for The Little Library Café, part of the Guardian Books NetworkBunty and I were busy feeding the toaster with an assortment of bakery goods - crumpets, pikelets, tea-cakes and so on - when George tramps in from the garden, leaving mud everywhere and says, ‘I’ve been having a chat with Clive - what do you think about going to holiday with the Ropers this summer?’ and quick as a wink, Bunty sticks her smile on and says, ‘The Ropers?’ as a tea-cake flings itself with dramatic timing out of the toaster.Behind the Scenes at the Museum, Kate Atkinson Continue...