In the late 1880s, Milton Snavely Hershey, an American entrepreneur, sought to invent a new kind of caramel. Years before, as an employee at a candy shop in Denver, he learned to cook a tender caramel infused with milk — a vast improvement over its gluelike competitors. Hershey added more and more milk to his confection, until he’d transformed his candy into a buttery dollop. Consumers went wild for it.
By the end of the 19th century, caramels were so popular that they ignited a candy boom, with companies competing to get into the caramel business. When the caramel bubble eventually burst, Hershey was already scouting for the next big thing, says Michael D’Antonio, author of “Hershey,” a biography. The candymaker saw that the Europeans were “crazy for chocolate,” D’Antonio says, especially the milky confection that the Swiss had invented, which was so different from the gritty, mouth-puckering lumps then sold in American stores. Hershey, D’Antonio says, “knew the future was chocolate.”
In the 1890s, Hershey traveled to Switzerland, bent on ferreting out the secret that turned bitter cocoa powder into silky chocolate. Back home, he holed up in his lab to develop a product that could survive a ride across the country’s growing railroad system. In 1900, he released his 5-cent bar. An early slogan — “More sustaining than meat” — promoted it as a daily necessity for health. When you unwrapped the bar, you found a postcard that mythologized Lancaster, Pa., “the chocolate town” where workers cavorted in a swimming park and cows roamed an emerald pasture.
The town “was ‘Truman Show’-like because everyone participated in the conspiracy of utopia and perfection,” D’Antonio says. But behind the scenes, Hershey “was a dictator,” suppressing strikes when workers demanded better wages. Perhaps his megalomania explains why he chose chocolate: it could be branded with his name. “The product lent itself to shaping and stamping,” D’Antonio says. Hershey, who ruthlessly ruled his own little republic, “also wanted to mold human beings.”
David Carr designed a 3-D printer that takes a scan of an object — usually a person’s face — and replicates it in chocolate.
Your printer produces what you call “chocolate faces.” To me, they look like shrunken heads. Do people really want to eat replicas of their faces? Almost everyone thinks they do. But they change their minds. When you’re actually holding a small version of yourself, you discover that you don’t really want to bite into your own head. I’d say one in five people actually eat it.
How did you decide to make a 3-D printer for chocolate? When I was a grad student at the M.I.T. Media Lab, we were sitting around joking about what we could do with chocolate. I said, “What if we made a mini Mount Rushmore, and you could eat your own head?”
Chocolate is one of the few foods that can be molded with intricate details. Is that why you picked it? Yeah, chocolate doesn’t have a natural form. It’s not like a banana that has a defined shape. That means it lends itself into being formed into people’s concepts.
The unionized main plant in Hershey was very inefficient due to the union labor. They had quotas for many jobs that took only a half day to get done. Then they screwed of the rest of the day. Productive improvements were mainly realized due to automation. You couldn't get rid of terrible employees because of the union. The Reese plant and Stuarts Draft plants out preformed the unionized plants hands down. They are much happier without a union. They don't need several different trades people to do routine jobs. The trades employees are multi-skilled and are more productive
I'm talking from first hand experience. I've been to several of the plants
Wow! What a load of bull from an uneducated left wing Liberal Progressive whose writing style is from the master of anti business himself, Theodore Roosevelt. And the liberal rag New York Times to print the trash.