Food News

Candwich: Great For Hurricanes And Zombie Attacks

Here's a great new food for those of you worrying how you're going to get fresh bread to make peanut butter and jelly sandwiches after the world ends by apocalypse, terrorist attack, or zombie takeover.

Mark One Foods in Salt Lake City, Utah, has come up with the Candwich,

a peanut butter and jelly sandwich in a can.

Just pop the top and

you'll have a soft, chemical-laden peanut butter and grape jelly

sandwich -- a perfect alternative to Army-issued K-rations and powdered


Plus, every can has a bonus prize -- a piece of individually

wrapped Laffy Taffy.

The Candwich is packed in a 24-ounce, gas-flushed pop-top can, which

gives it a shelf life of at least one year. Inside, you'll find a packet of peanut butter, a packet of grape jelly, and a "hot dog sized bun made from a

special military developed formulation that allows it to stay sweet,

soft, and fresh for over a year," according to the company's website. That means that little Timmy can have

his favorite meal for at least a year while riding out nuclear fallout

in the family bomb shelter.

So far there's only one flavor available, but plans are in the works to

introduce barbecue chicken and peanut butter and strawberry jelly


If you want to add some candwiches to your 2012 hurricane (or zombie

survival) kit, they're available online. Buy a four-pack for $10 (plus

$7 shipping) or large families can get two dozen for $54 (plus $10

shipping) here.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss