Marketing, Step 1: Contact The New York Times

Richard apprised me of an article by Kim Severson in the New York Times: How Caramels Developed a Taste for Salt.

It's a good article about the popularity curve of salt caramels in our culture, broken into four stages, and it gives a great boost to a local Seattle caramel business, Fran's. But it doesn't talk about the healthiness of caramels, except for a nod at the end:

One thing salted caramels conspicuously lack is a health and wellness angle. That surprised Ms. Dornblaser, who said the nation’s obsession with healthier eating drives many current food trends.

I'm sure they are referring to more than just white sugar and high fructose corn syrup, because people seem to think that cream and butter are bad for you. That's just weird.

So, I sent an email to Kim Severson, made the argument for a fifth stage of caramel evolution, "organic, all-natural, unprocessed, free-range caramels", and asked if she would like to taste some of mine.

We'll see what she says.