With these candies, it's all about the fillings. The centers just exploded with flavor, and unusual flavors like tropical fruit and key lime pie.

They can't brush this stuff under the rug.

The sun tells the best joke of a day full of them, setting so spectacularly that you can almost smell the tropical paradise lazing somewhere over this rim of endless, gray socialist towers. Miles of square windows explode orange, red, and purple, like a million TV sets broadcasting the apocalypse. Clouds unspool. The sky drains of birds.

The community will need everything -- facilities, employment centers, amenities, a government. You have to sell the sizzle early on,

Worlds of Healthy Flavors builds on a decade of initiatives at the CIA that have made the techniques and flavor dynamics of cuisines from the Mediterranean and Asia to Latin America more accessible to American foodservice. From ideas about how to highlight produce and whole grains to how to use flavor that relies less on saturated fats and more on spices, aromatics and unsaturated plant oils--these world cuisines represent a phenomenal resource, and one that is a major focus of this initiative.

You cannot pick the fruit and let it ripen later. That is when the flavor is lost.