Free Krispy Kreme for St. Patrick’s Day 2024: How to get free donuts through Sunday, March 17

How to get free donuts from Krispy Kreme for St. Patrick’s Day.

That’s right, folks: You can, as of publishing this, drop everything right now, walk into a local Krispy Kreme and get yourself free glazed donut.

That’s the truth from Friday, March 15 2024 through March 17, because it’s St. Patrick’s Day on Sunday, and the donut chain wants to celebrate with free donuts. And we love that.

So: how do you get your free Krispy Kreme? It’s pretty simple, actually. All you have to do is wear green — to celebrate St. Patrick’s Day, of course — walk in and ask for your donut. That’s it! No purchase necessary!

Here’s all the info from Krispy Kreme:

https://www.instagram.com/p/C4iISDjslNf/?hl=en

Weed-adjacent cocktail of the week: MXXN’s cannabis infused spirits are pleasant but low key

“M-X-X-N, that spells moon,” I laugh to myself as I sip a gin and tonic that smells like what I assume LeBron James mid-2000s entourage did.

Welcome back to FTW’s Beverage of the Week series. Here, we mostly chronicle and review beers, but happily expand that scope to any beverage that pairs well with sports. Yes, even cookie dough whiskey.

I’m a booze guy, not a weed guy. Marijuana, in my limited but assuredly legal experience, doesn’t do much for me. Joints, vape pens, edibles all kinda fall flat against my expectation of being high as a guy and, mercifully, getting the kind of sleep I once did as a teenager.

But I’m open to trying new things. And since cannabis-infused drinks are legal here in Wisconsin (but neither medicinal or recreational weed are, because this is a state that enjoys hemorrhaging money over the border) that meant giving MXXN a try.

MXXN, pronounced “moon” I’m assured, is riding the wave of relaxed marijuana laws and the increasing popularity of the once taboo substance. It’s also taking direct aim at traditional drinkers, making cannabis-infused bottles to mimic tried and true spirits like bourbon, tequila and gin. At roughly $80 per fifth, it’s priced like an upper class booze.

Can it deliver on that promise? I’m not expecting a ton in terms of taste, but I am diving in on the one tenet I badly want from my cannabis. I want this thing to relax me and, ultimately, usher me off to eight proper hours of sleep.

This is a big deal. I suck at sleeping. Fix me, MXXN. Or at least help me buy in to the idea a little herbal supplement can help.

Ongoing Trends in TikTok, Carbs, Flavor & More

Photo by Franzi Meyer on Unsplash As our readers know, The Food Channel spends a lot of time tracking food trends throughout the year. If you missed it, be sure and see our Top Ten Food Trends for 2024. So, what’s happened since we did that report? …

Photo by Franzi Meyer on Unsplash

As our readers know, The Food Channel spends a lot of time tracking food trends throughout the year. If you missed it, be sure and see our Top Ten Food Trends for 2024. So, what’s happened since we did that report?

  • TikTok continues to be a prime food influencer, introducing new recipes and recipe hacks to a new generation that doesn’t always use traditional cooking methods. What we’re noticing, though, is that Gen Z is surprising us with its interest in heritage recipes. The game changer, though, is that their grandparents are at the most from the 1950s, so heritage is taking on a new meaning.
  • After years of bread being a dirty word, new recipes for homemade bread and sourdough starter are showing up. There are new bakeries and new online bread and pastry companies that are killing it in the digital space. Apparently the keto world and the gluten-free world and the “give me all the carbs” world have found ways to live in harmony.
  • Global flavors are having an island moment, with a lot of attention given to Caribbean and other flavors that naturally incorporate a lot of antioxidants and anti-inflammatories. More and more recipes call for turmeric, ginger, and cinnamon. We see more beans, peppers, and coconut. Fish is almost an indoctrination—lots of fish and seafood recipes are trending, so that even if we aren’t making them at home, we’re more likely to order them when dining out.
  • The term “Girl Dinner” isn’t what you think—it’s not like a girl’s night out, or a girl’s weekend. It’s meant as a way to describe the snacking style that makes dinner prep easy and yet elevated—so, think a charcuterie board with your favorite things. While people of all genders may be asking for meat and potatoes, a girl dinner is more experimental tidbits and exciting flavors. This is what we meant when we talked about “everything charcuterie” in our earlier story. You can do a butter board, a cheese board, a small bites board…and you can eat it alone or with a group. Yes, you can even send yourself flowers.
  • Fancy has its place, but people still make peanut butter sandwiches and consider it a meal. We’re seeing upscale and unusual ingredients being talked about (including sea urchin, which we consider an acquired taste), but when push comes to shove, people are still taking home fried chicken and ordering pizza. After all, dragonfruit makes something look really special, but the taste isn’t always what people expect. We think some of this will shake out and that there is room for ALL the flavors and textures–they just need to settle into position outside of find dining.

These are just a few of the things we see moving around when it comes to food. The open discussions and sharing are the healthiest we’ve seen in a while, without rancor or one-upmanship. Let us know if you see something we should be tracking!

 

 

Whisky of the Week: Glenglassaugh is the unkillable scotch and its revival is well earned

Glenglassaugh is back in business with a major marketing push. Are their malts worth it?

Welcome back to FTW’s Beverage of the Week series. Here, we mostly chronicle and review beers, but happily expand that scope to any beverage that pairs well with sports. Yes, even cookie dough whiskey.

Glenglassaugh has a classic scotch story — one that nearly ended multiple times. It was one of Scotland’s many coastal distilleries, a whisky mill in a classic stone building turning water into something better. The northeastern fishing town, a breezy mix of salt and sand, saw its brewer shutter its doors twice since its 1875 founding. Once in 1908 and once as it faced the hardships of the whisky crash of the 1980s.

But the stills roared back to life in 2008. Now, a little more than 15 years later, Glenglassaugh has pushed its way back onto the marketplace with a proper dram. 2023 marked an aggressive marking strategy revolving around a new 12-year whisky to complement the distillery’s other standbys. Its place as a coastal Highland suggests it could hit the sweet spot between the inland’s smoother, full-bodied malts and Islay’s salty, smoky, brassy offerings.

I love both those styles. Let’s see how Glenglassaugh holds up.