Bossie Not Threatened
Robert Bremel, a University of Wisconsin professor of dairy science, has been milking mice to test the effect of new genetic combinations on protein levels in milk. (Reason: Mice are quicker to mature and easier to handle than cows, though Bremel admitted to the Wall Street Journal that milking them requires skill, not to mention a very small vacuum milking machine.) The aim is to make designer milks specially suited to different cheeses, yogurts and ice creams. Not out of mouse milk itself, of course--it would take 6,000 mice to equal the daily production of a single Holstein.
We Must Have Asked for This
Under the slogan "Use Safe Snuff," a firm called Oregon Mint Snuff markets an imitation snuff made from mint, Vitamin E and a non-cavity-forming sweetener (phone number, (800) EAT-MINT); Frieling USA makes a programmable rolling pin to preset the thickness of dough; Ovaltine is said to be introducing an orange-flavored coffee.
Bread and Firewater
Vodka is an ancient Polish tradition, and the traditional Polish way of drinking vodka, the Wyborowa vodka firm informs us, is to sprinkle salt on black bread, sniff the salt, sip the vodka and then eat the bread. P.S.: Wyborowa is eager for everybody to know how to pronounce vee-bah-RO-vah, but they don't mention the traditional Polish way of pronouncing vodka (wodka): vootka.