Healthy & Fun Fruity Facts

Why is sugar needed to make preserves?

Wednesday, July 26, 2023

~1 minute reading time

Apart from adding sweetness, sugar helps prevent bacteria from growing in the preserves and it also aids in the gelling. Sugar holds onto the water molecules and lowers the water activity (the amount of water in food) which makes it harder for microorganisms to grow. Sugar is what makes it shelf stable for so long. For example, strawberries are 90% water, so they need equal parts of fruit to sugar. The sugar draws the water out of the fruit and forms a chemical bond preventing anything else from reacting and bonding to the water. The sugar dissolves in the juices the fruit releases when the heat breaks down its cell walls. As it’s boiling, the sugar concentration is increasing and it becomes thicker. If there is too much water the pectin can’t form a strong enough gel and the jam becomes runny. The sugar also helps to cover the sour taste of the citric acid found in the lemon juice which is necessary for the pectin strands to form chains to gel into a network. Although with too much sugar your jelly will crystalize and the fruit will become hard.

Preserving Traditions: Exploring Different Preserve Types & Techniques

Sunday, May 21, 2023

~3 Minutes Reading Time

12 Different Types of Preserves

Preserves come in various forms, each with its own unique characteristics and flavors. Understanding the distinctions between these delicious spreads can help you choose the perfect one for your palate. Here are the different types of preserves:

By understanding the characteristics of each type of preserve, you can explore a wide range of flavors & textures to find your personal favorites. Whether you prefer the chunkiness of preserves or the firmness of jellies, there's a delightful preserve waiting for you!

Meyer Lemons

Monday, May 16, 2022

<2 Minutes Reading Time & I thought you might be interested in the resources we created to recognize a tree that has the best of both worlds thanks to its hybrid fruit, health benefits, & ornamental features: the Meyer lemon tree!

Here are a few fun facts to celebrate this unique source of citrus sweetness & encourage people to plant one on their own:

You can learn more here:

🍋 Don't forget to pick up some of our Meyer Lemon and Vanilla Marmalade to easily enjoy any time of the year.

🌞 It's tart Sunshine in a Jar! A lemon lover's paradise, intensely lemony & sweet.

Chocolate Part 6 of 6

Sunday, May 8, 2022

<3 Minutes Reading Time

131. Darker chocolates contain a higher percentage of cacao, whereas ones with lower percentages contain more milk products and sweeteners. The average milk chocolate bar can have as little as 10 percent of actual cocoa bean products, which is the minimum requirement for the FDA to consider a food a chocolate product.

132. For one of the most popular episodes of the series, titled "Job Switching," which is when Lucy works in a chocolate factory and things start running amuck on the conveyer belt, Lucille Ball heavily prepared for the episode before filming. She recruited a professional chocolate dipper, Amanda Milligan, to play the chocolatier beside her in the episode and taught her how to actually dip chocolate before filming came.

133. According to, M&M's are a common treat for astronauts to pack during their space endeavors. This is mainly because they are small, edible, but also fun for the astronauts to use as entertainment in zero gravity, according to the Smithsonian's reports.

134. The average chocolate bar contains insect fragments. The U.S Food and Drug Administration says “Anything more than 60 insect pieces per 100 grams of chocolate is rejected.”

135. A thief took $28 million worth of gems in 2007 after gaining the guard's trust at an Antwerp Bank by repeatedly offering them chocolate.

136. 1 in every 200 workers, or around 17,000 people in Belgium work in the production and promotion of chocolate.

137. One chocolate chip gives an adult enough food energy to walk 150 feet. Around 35 chocolate chips are enough for a mile or 875,000 chips would take them around the world.

138. The biggest chocolate sculpture ever made was a 10-foot-high Easter egg weighing 4,484 lbs (2,034 kg) in Melbourne, Australia.

139. In 1991, a chocolate model ship was made in Barcelona measuring approximately 42.5ft long, 28ft tall, and 8ft wide.

140. The largest chocolate ever made was in the Netherlands; the chocolate marzipan took 3 days and weighed 4,078 lbs (1,850 kg).

141. The largest cuckoo clock made of chocolate can be found in Germany

142. Japanese women give chocolate hearts to their loved ones on February 14th. The men a month later return the gesture on “Howaito” white day.

143. In the original Psycho film, the blood in the famous shower scene was actually chocolate syrup.

144. Blue packaged chocolate doesn’t sell in Shanghai or Hong Kong, as the Chinese relate blue with death.

145. Chocolate and chili is a well-known combination, but Firebox took it a step further producing the “instant regret chili chocolate” infused with 6.4 million Scoville chili extract.

146. Napoleon always had chocolate with him; he ate it whenever he needed an energy boost.

147. When chocolate is covered in a white speckled layer, it has “bloomed”. This is caused by the fat (cocoa butter) molecules inside the chocolate over time rising to the surface and recrystallizing. Bloomed chocolate is still edible but will be dry and less flavorful.

148. More than 7 billion chocolate chips are eaten annually.

149. American author Robert Cormier wrote a novel called The Chocolate War, due to its nature the book appeared in the American Library Association's “Top 100 banned/challenged books in 2000-2009”.

150. Global production of cocoa is currently forecast to decrease for the third year in a row, 2015/16 production is expected at 4.1 million tons vs. 2014/15 production of 4.2 million tons. 2013/14 production was 4.3 million tons.

151. Chocolate producers worldwide use around 20% of the world’s peanut crops and 40% of all almonds grown.

152. Chocolate actually inspired the Microwave. Percy Spence, a scientist working on WWII radar loved chocolate. When near a magnetron, he noticed a chocolate bar in his pocket had melted. He realized magnetrons could be used to heat food quickly and discovered the microwave oven.

153. Gorging on sugar-free chocolate acts as a severe laxative. At one producer’s factory, there are buckets of defective chocolates. Each bucket has a sign warning employees of the ramifications of over-consumption.

154. Approximately 70% of the nearly $500 million spent on candy during the week leading up to Easter is for chocolate. Approximately 71 million pounds of chocolate candy are sold during the week leading up to Easter.

155. Only 48 million pounds of chocolate are sold during Valentine’s week.

156. In contrast, over 90 million pounds of chocolate candy are sold in the last week of October leading up to Halloween.

Chocolate Part 5 of 6

Saturday, April 23, 2022

~3.5 Minutes Reading Time

105. Spanish royalty gave cakes of cacao in their dowries.

106. On December 6th during the feast of St. Nicholas, children in Holland put their clogs outside at night so Santa can fill them with chocolate money.

107. July 7th is National Chocolate Day in the UK, the day marks when chocolate was first brought to Europe on July 7, 1550. Some credit Christopher Columbus with this feat in 1504.

108. International Chocolate Day is celebrated on September 13th, & some celebrate National Bittersweet Chocolate with Almonds Day on November 7th.

109. In November, Germans celebrate St. Martin (a knight who shared his cloak with a beggar) with a lantern-lit parade, sweets, & steaming hot chocolate. 

110. German chocolate cake was named for Sam German, who developed a sweet bar for Baker’s Chocolate–and was not from Germany.

111. April Fool's Day in France is called "Poisson d'Avril." The word "poisson" in French translates to fish, so children enjoy a piece of fish-shaped chocolate on this day while playing pranks on one another.

112. According to the artisan chocolatiers at Amano, the process of making chocolate from cocoa beans takes about a week. Larger companies like Hershey's can make a chocolate bar in two to four days due to their larger chocolate-producing machines.

113. Chocolate contains two doses of cocoa butter—the natural amount from the bean, plus an extra dollop to bump up creaminess.

114. Cacao percentage determines the amount of cocoa bean products by weight in a chocolate.

115. “Cacao” is how you say “cocoa” in Spanish.

116. Champagne & sparkling wines are too acidic to pair well with milk or dark chocolate. Try pairing a sweet bubbly with white chocolate & red wine with dark. In general, you want to match the sweetness level of the wine with the sweetness level of the chocolate.

117. Some cocoa certification programs are modeled on success with a similar product–coffee.

118. Chocolate can make dogs & cats ill–meaning no tastings for your furry friend, & more for you.

119. According to the BBC, research found that chocolate can actually stimulate your brain & releases more endorphins in the brain than kissing does. It was also shown to increase your heart rate faster than kissing as well. Researchers believe that this is caused by chocolate's concentration of phenylethylamine, a compound that increases endorphin production in the brain.

120. The man who created the Reese’s Peanut Butter Cup was a farmer, by the name of Harry Burnett Reese, who was a former shipping foreman & dairy farmer for Milton S. Hershey, the founder of Hershey’s chocolate.

121. Terry’s produce over 350 million chocolate orange segments per year. 5 tons of chocolate is enough to make 28,000 Terry’s Chocolate Oranges.

122. America's favorite chocolate brand produces millions of those bite-sized chocolates we all love daily. They are all made by machine at Hershey's factory in Hershey, Pennsylvania.  It actually got its name from the sound that the chocolate makes when coming out of a machine during the manufacturing process.

123. Cadbury Creme Eggs are one of the most popular chocolate candies in the world. According to the Cadbury website, the chocolate company produces up to 1.5 million of their famous creme eggs daily, & over 500 million made per year.

124. Three Musketeers bars used to have three individually flavored bars: chocolate, vanilla, & strawberry. But they decided to drop the strawberry one when prices began to rise for the fruit & eventually turned into one large chocolate bar.

125. Andes Candies were originally called 'Andy's Candys.' The creator of the now-famous chocolate, Andrew Kanelos, was going to name them after himself originally, but changed it for a funny reason: he realized that men did not like giving their wives & girlfriends boxes of candies with another man's name on them, according to the book Chicago's Sweet Candy History by Leslie Goddard.

126. The most valuable chocolate bar in the world sold for $687.  This Cadbury chocolate bar had a much pricier tag than usual, & for good reason. At the time of being sold in 2001, this bar of chocolate was 100 years old & went on Captain Robert Scott's first Discovery expedition to the Antarctic, according to Guinness World Records.

127. In a small study at Indiana University, cyclists who drank chocolate milk after a workout had less fatigue & scored higher on endurance tests than those who had a sports drink.  A study published by Medicine & Sports Science found that chocolate milk can actually help athletes recover faster after exercise. The study noted that this could be due to the drink's high protein & carb ratio.

128. According to the BBC the survey conducted for the Infosecurity Europe trade show in London in 2004 found that 79 percent of people were willing to give out personal information that could be useful for identity thieves, such as birthdays & mother's maiden names, for chocolate. 70% of people would give their passwords for a chocolate bar.

129. According to the History Channel, the U.S. Census Bureau noted that during the week of Valentine's Day, more than 58 million pounds of chocolate are sold, & makes up a large percentage of yearly chocolate sold in the US.

130. The Brussels Airport is the biggest chocolate seller in the world. They sell about 800 tons of Belgian chocolate per year.

Chocolate Part 4 of 6

Friday, April 22, 2022

~2.5 Minutes Reading Time

79. Red M&Ms are among the most popular today, but in the 1970’s, they were replaced with orange pieces for almost ten years. This was the result of a study that stated that red food dye was linked to cancers.

80. Ben & Jerry's made the first cookie dough ice cream. According to Ben & Jerry's website, the ice cream aficionados created the flavor after an anonymous suggestion was sent into their shop in 1984. They spent six years perfecting the ice cream before finally releasing it, and it became the massive hit it is today.

81. In 2008, Thorntons in London created the world’s largest box of chocolates at 16.5 feet tall and 11.5 feet wide. The box contained over 220,000 chocolates and weighed 4,805 pounds. Previously, the record was held by Marshall Field’s in Chicago with a box containing 90,090 Frango mint chocolates and weighing a whopping 3,326 pounds.

82. In 2013, Belgium issued a limited edition of chocolate flavored stamps.

83. Rudolph Lindt designed the first conching machine, its bed curved like a conch shell.

84. Contrary to popular belief, mice actually prefer chocolate over cheese every time! Mice love sweet smelling food so they would be more tempted by a piece of chocolate than a chunk of cheddar.

85. The History Channel noted that the chocolate industry bloomed into one of the most successful businesses in the world. Each year, the chocolate industry makes over $110 billion in sales around the world.

86. Chocolate has evolved into such a massive industry that between 40 and 50 million people depend on cacao for their livelihood. Over 3.8 million tons of cacao beans are produced per year.

87. Each cacao tree produces approximately 2,500 beans.

88. Because cacao trees are so delicate, farmers lose, on average, 30 percent of their crop each year.

89. There are an estimated 1.5 million cocoa farms in West Africa.

90. Most cocoa–70 percent–hails from West Africa.

91. Cocoa is raised by hand, on small, family-owned farms.

Assorted mixed chocolates. Chocolate bars, cocoa nibs, powdered cocoa, spreads, bon bons, truffles, 

92. Cacao leaves can move 90 degrees, from horizontal to vertical, to get sun and to protect younger leaves.

93. Some cacao trees are more than 200 years old, but most give marketable cocoa beans for only the first 25 years.

94. Nearly all cacao trees grow within 20 degrees of the equator, and 75% grow within 8 degrees of either side of it. Cacao trees grow in three main regions: West Africa, South and Central America, and Southeast Asia/Oceania

95. The average size of a cocoa farm in West Africa is 7 to 10 acres.

96. Cote d’Ivoire is the single largest producer of cocoa, providing roughly 40 percent of the world’s supply.

97. Through some programs supported by industry and partners including foundations and governments, farmers are now earning between 20 percent and 55 percent more from their crops.

98. Most cocoa farms are not owned by the companies that make chocolate.

99. The price of cocoa can fluctuate daily–affecting farmers’ incomes.

100. The average West African cocoa family has eight members.

101. A farmer must wait four to five years for a cacao tree to produce its first beans.

102. In addition to tending cacao trees, family members may harvest bananas or other fruit crops.

103. Worldwide, 40 million to 50 million people depend upon cocoa for their livelihood.

104. An Indonesian cocoa farming community built a giant statue of hands holding a cocoa pod.

Chocolate Part 3 of 6

Thursday, April 14, 2022

~3.5 Minutes Reading Time

53. The spread of chocolate from Spain throughout Europe began in the sixteenth century with the expulsion of Jews from Spain and Portugal during the Inquisition. Some Jews who left Spain brought with them Spain’s secrets of processing chocolate.

54. From 1500 to 1900, Europeans documented 100-plus medical uses for chocolate, including treatment of dysentery, gout, fever, seizures, anemia, vision difficulties, urinary problems, and intimacy issues.

55. In 17th century Mexico someone suffered death by chocolate. Poison was injected into chocolate, killing a Spanish Bishop who banned the consumption of chocolate during church services. The Catholic Church once associated chocolate with heretical behavior, including blasphemy, extortion, witchcraft, seduction, as well as being an observant Jew.

56. The Natural History Museum found that chocolate milk was invented in the early 1700s in Jamaica by Irish botanist Sir Hans Sloane. The natives of the land gave him straight cocoa to drink, but could only stomach it when he mixed it with milk, according to the museum's research.

57. In 1730s Philadelphia, Benjamin Franklin’s legendary print shop sold bibles, stationary tools, writing implements, handmade parchment, and one consumable — a drinkable chocolate. In Franklin’s colonial America, liquid cacao was nearly as popular as coffee and tea, but this drink was not your grandma’s hot chocolate — it was thick, strong, quite bitter, and contained no sugar.

58. Thirty-one years later, Franklin, writing under the alias Richard Saunders, touted chocolate as a cure for smallpox in his Poor Richard’s Almanac, colonial America’s most popular publication. He was not proven correct, however, as no sure cure for smallpox was ever found. (Twentieth-century vaccines did manage to eradicate the disease by 1980.)

59. Cornell University reports that in 1753 Swedish physician Carl Linnaeus gave the cacao tree its botanical name, Theobroma cacao, which is Greek for “cacao, food of the gods.” Linnaeus, who originated taxonomy — the manner of naming and classifying all organisms — did not reference the divine this plainly in any other species names he dreamt up.

60. The first machine-made chocolate was produced in Barcelona, Spain, in 1780.

61. When English Buccaneers overran a Spanish ship loaded with cacao beans, they set it on fire, thinking the beans were sheep dung.

62. Some scholars link the growing popularity of chocolate houses in Europe, such as the Cocoa-Tree Chocolate House on St. James Street in London, with the beginnings of the Enlightenment. That was the drink on the table when 18th-century thinkers started to question long-held verities: the supremacy of the Church, the rights of kings, and potential for improvement in the common man and woman.

63. The English chocolate company Cadbury made the first chocolate bar in the world in 1842.

64. Until 1847, chocolate was a delicacy enjoyed in bitter liquid form. The British chocolate company Fry and Sons introduced the concept of “eating chocolate” after combining cocoa butter, sugar, and chocolate liquor. This concoction was more grainy than smooth but was still enjoyed by many. Nearly 20 years later, Fry revolutionized the world of sweets, releasing humankind’s first mass-produced chocolate bar.

65. Richard Cadbury, the son of Cadbury founder John Cadbury, made the first heart-shaped box of chocolates in 1861 for Valentine’s Day.

66. Nestlé, one of the biggest food companies in the world, was founded in 1866 by Henri Nestlé in Vevey, Switzerland. It did not start as a chocolate company, but actually as an instant milk product, according to the company's website.

67. Daniel Peter, a Swiss chocolatier and entrepreneur, spent eight long years trying to figure out a recipe for milk chocolate that would work. It wasn’t until 1875 that he realized that condensed milk was the answer to all his troubles.

68. The Cadbury Easter Egg is over 140 years old, according to the Cadbury website. The first egg was made in 1875 with dark chocolate and was filled with sugar-coated chocolate drops.

69. The famous chocolate maven didn't actually start making chocolate with his famous Hershey company. Milton Hershey actually started making caramels under the Lancaster Caramel Company in 1886, and began to sell chocolate in 1900.

70. William Cadbury (Grandson of Richard Cadbury, the founder of Cadbury) commissioned the design of the Cadbury logo in Paris 1905 by French designer George Auriol.

71. Hershey’s Kisses were first produced in 1907 and were shaped like a square. A new machine in 1921 gave them their current shape.

72. The Mars family, which founded the famous Mars candy company, named the popular candy bar after their beloved horse, Snickers, in 1930.

73. Chocolate chip cookies were discovered totally by accident. In 1938, a woman named Ruth Wakefield thought that adding chocolate chunks to her cookie batter would result in chocolate cookies. Instead, she stumbled upon the recipe for what would become the (world’s favorite cookie). Wakefield eventually sold the recipe to Nestle Toll House in exchange for a lifetime supply of chocolate.

74. M&Ms were created in 1941 as a means for soldiers to enjoy chocolate without it melting.

75. Nutella was invented during WWII, when an Italian pastry maker mixed hazelnuts into chocolate to extend his cocoa supply.

76. In 1947, hundreds of Canadian kids went on strike and boycotted chocolate after the price of a chocolate bar jumped from 5 to 8 cents.

77. The original Willy Wonka and the Chocolate Factory movie from 1971 was actually used as an advertisement for Quaker Oats. The film was funded by the food company in order to promote their new Wonka chocolate bar, which is why the film is named Willy Wonka and the Chocolate Factory instead of Charlie and the Chocolate Factory like the original book.

78. The famous chocolate river from the original Willy Wonka & the Chocolate Factory film was made with 15,000 gallons of water mixed with chocolate and cream. The river spoiled fairly 

Chocolate Part 2 of 6

Wednesday, April 6, 2022

~3.5 Minutes Reading Time

27. Dark chocolate improves several important risk factors for disease. It lowers the susceptibility of LDL to oxidative damage while increasing HDL and improving insulin sensitivity.

28. Observational studies show a drastic reduction in heart disease risk among those who consume the most chocolate. Harvard University noted that chocolate can significantly reduce the risk of heart disease. The university stated that middle-aged and older adults that ate 3.5 ounces of chocolate daily were less likely to suffer from heart disease in comparison to those who had less.

29. Studies have demonstrated that one of the major saturated fats in chocolate does not raise cholesterol like other hard fats–meaning chocolate can be enjoyed in moderation.

30. Research to date supports that chocolate can be enjoyed as part of a balanced, heart-healthy diet and lifestyle.

31. The average serving of milk chocolate has about the same amount of caffeine as a cup of decaf coffee.

32. Studies show that the flavanols from cocoa can improve blood flow to the skin and protect it from sun damage. Researchers have found no link between acne and chocolate. In fact, German researchers suggest that flavonoids in chocolate absorb UV light, which help protect and increase blood flow to the skin, ultimately improving its appearance.

33. Chocolate has an antibacterial effect on the mouth, as eating pure cocoa has been shown to prevent tooth decay.

34. Chocolate is known to have extremely soothing properties. A study by Essex University found that people were more relaxed and actually paid attention and retained more information when just the smell of chocolate was around.

35. Cocoa or dark chocolate may improve brain function by increasing blood flow. It also contains stimulants like caffeine and theobromine.

36. Theobromine, the compound in chocolate that makes it poisonous to dogs, can kill a human as well.

37. A lethal dose of chocolate for a human being is about 10 kilograms (22 lbs), which is about 40 Hershey bars.

38. The first cacao trees were found in the Amazon River basin and the Venezuelan and Colombian Andes

39. The earliest known human consumption of cacao beans (the source of chocolate) took place in the highlands of Ecuador amongst the Mayo-Chinchipe people. As early as 3300 B.C., beans were toasted, ground, and blended with water, chili powder, and other zesty spices to produce a foamy drink.

40. The word “chocolate” comes from the Aztec word “xocoatl,” which referred to the bitter, spicy drink the Aztecs made from cacao beans.

41. Motecuhzoma Xocoyotzin (Montezuma II), the 9th emperor of the Aztecs, was one of the most wealthy and powerful men in the world. He was also known as The Chocolate King. At the height of his power, he had a stash of nearly a billion cacao beans.

42. Aztec emperor Montezuma, infamously known today for having an illness named after him, is perhaps the world’s first “chocoholic” — he is said to have consumed a whopping 50 cups of this cacao drink daily. Coincidentally, he lived to be 54 years old at a time when the life expectancy in his country was a mere 40. His royal court considered cacao more valuable than gold and also used it as a form of money.

43. Montezuma’s generals fed chocolate to their soldiers to increase energy and focus, a practice that colonists adopted during the Revolutionary War. In the U.S. Civil War, chocolate was fed to the injured to increase energy and hunger. Some in the military even chose to be paid in chocolate for their service.

44. During the Aztec reign, a slave could be bought for 100 cocoa beans.

45. According to Aztec legend, the god Quetzalcoatl brought cacao to earth but was cast out of heaven for giving it to humans. As he fled, he vowed to return one day as a “fair-skinned bearded man to save the earth.”

46. The ancient Maya are believed to be the first people to regularly grow cacao trees and drink chocolate.

47. In Mayan times the cocoa bean was used as currency as it was considered to be worth more than gold dust. Cultivation of the beans was restricted so the value of cocoa beans as money would not go down.

48. Mayans used chocolate in baptisms and in marriage ceremonies. It was also sometimes used in the place of blood during ceremonies. A drawing from the Mayan Madrid Codex shows gods piercing their ears and sprinkling their blood over the cacao harvest, indicating a strong association between blood and cacao in Meso-American tradition Mayan emperors were often buried with jars of chocolate by their side.

49. In the ancient Mayan civilization, humans were often sacrificed to guarantee a good cacao harvest. First, the prisoner was forced to drink a cup of chocolate, which sometimes was spiked with blood because the Maya believed it would convert the victim’s heart into a cacao pod

50. In Mayan civilization, cacao beans were the currency, and counterfeiting cacao beans out of painted clay had become a thriving industry. Goods could be priced in units of cacao: a slave cost 100 beans, the services of a prostitute cost 10 beans, and a turkey cost 20 beans. While the Spanish conquistadors horded gold, the Mesoamericans horded cacao beans. In some parts of Latin America, the beans were used as a currency as late as the 19th century.

51. Columbus’s son Ferdinand recorded that when the Mayans dropped some cacao beans, “they all stopped to pick it up, as though an eye had fallen.” Columbus, who was searching for a route to India, did not see the potential of the cacao market and mistook them for shriveled almonds

52. Chocolate first arrived in Europe during the 16th century in the form of Mesoamerica’s spicy cacao drink. It was brought back from Spain by explorer Hernán Cortés, who called it “the divine drink which builds up resistance and fights fatigue…it permits a man to walk for a whole day without food.”

Chocolate Part 1 of 6

Tuesday, March 29, 2022

~3.5 Minutes Reading Time

Dragon Fruit

Monday, March 21, 2022

~2.5 Minutes Reading Time

Spondias Dulcis / June Plum / Ambarella

Sunday, March 13, 2022

~ 3.5 Minutes Reading Time


Saturday, March 5, 2022

~ 2.5 Minutes Reading Time

Wood Apple / Aegle Marmelos / Bael

Friday, February 25, 2022

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Thursday, February 17, 2022

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Wednesday, February 9, 2022

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Tuesday, December 7, 2021

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Monday, November 29, 2021

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Sunday, November 21, 2021

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Saturday, November 13, 2021

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Friday, November 5, 2021

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U Part 2

Thursday, October 28, 2021

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Wednesday, October 20, 2021

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Tuesday, October 12, 2021

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Monday, October 4, 2021

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Sunday, September 26, 2021

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Saturday, September 18, 2021

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Friday, September 10, 2021

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Thursday, September 2, 2021

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Wednesday, August 25, 2021

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Tuesday, August 17, 2021

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Monday, August 9, 2021

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Sunday, August 1, 2021

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Saturday, July 24, 2021

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Friday, July 16, 2021

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Thursday, July 8, 2021

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Wednesday, June 30, 2021

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Tuesday, June 22, 2021

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Monday, June 14, 2021

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Saturday, May 29, 2021

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Friday, May 21, 2021

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Thursday, May 13, 2021

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Wednesday, May 5, 2021


Tuesday, April 27, 2021

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Eggplants are actually fruits and not veggies. In fact, they are botanically known as berries.

Facts Brought to You by the Letter D

Monday, April 19, 2021

Reading Time

C Our Fun Facts

Sunday, April 11, 2021 

<2 minute reading time


Saturday, April 3, 2021 

~1 minute reading time

B Side Facts

Friday, March 26, 2021 

~1 minute reading time

Banana Facts

Thursday, March 18, 2021

~3 minutes reading time

5 A+ Fruity Facts

Wednesday, March 10, 2021