13 Salty Facts About Mr. Peanut

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Getty

In 2016, the dapper little legume known as Mr. Peanut celebrated his 100th year of peddling Planters peanuts, putting him on the Mount Rushmore of food mascots. As the literal face of America's peanut industry, we’ve assembled some facts and history about this shell of a man in honor of National Peanut Day (which is today, September 13).

1. HE WAS CREATED BY A 14-YEAR-OLD.

Mr. Peanut wasn’t hatched from a cynical ad firm brainstorming session. His adorable visage was the product of a 14-year-old from Suffolk, Virginia named Antonio Gentile. Gentile entered a contest held by the Planters Chocolate and Nut Company in 1916 to crown a new peanut mascot. The aspiring Don Draper sketched out a doodle of a “Mr. P. Nut” strutting with a cane. After getting freshened up by a graphic designer—including donning his trademark spats and monocle—Gentile’s design was picked up and he was awarded $5.

(Postscript: The Gentile family became friendly with the Obici family, owners of the Planters empire, and Gentile’s nephews once suggested that the Obicis helped put him through medical school; he became a surgeon.)

2. HE HAS A FULL NAME.

According to Planters, Mr. Peanut is something of an informal moniker. The full name given to him by Gentile was Bartholomew Richard Fitzgerald-Smythe.

3. HE ONCE WEIGHED OVER 300 POUNDS.

Although peanuts can be a highly sensible snack, full of healthy fats and protein, they can also be a source of too many calories. Case in point: the 300-pound cast iron Mr. Peanut, a display item made in the 1920s and 1930s. Planters would use the heavyset mascot on top of a fence post at their Wilkes-Barre, Pennsylvania factory.

4. HE SURVIVED THE GREAT DEPRESSION.

During the economic downturn of the 1930s, things like “snacks” and “nutrition” suddenly became optional rather than expected. Though many food products struggled to cope with slimmed-down wallets, Planters plastered Mr. Peanut on bags of peanuts that sold for just five cents each. Declaring it a “nickel lunch,” the company was able to use the affordability of peanuts as a selling point.

5. HE WENT TO WAR.


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Specifically, World War II. When the U.S. entered the conflict, Mr. Peanut volunteered for service as a character featured on stamps and propaganda posters.

6. HE’S A MONOCLE ENTHUSIAST.

Food mascots rarely take sides on hot-button issues, but Mr. Peanut made an exception in 2014 when a fashion movement threatened the return of the monocle. After getting wind of men wearing the single-lens reading accessory, Mr. P issued a press release stating that he took notice of the “hipsters” following in his “stylish footsteps” and implied few could pull it off. The monocle has yet to fully re-emerge.

7. THE NUTMOBILE PREDATES THE WIENERMOBILE.


Planters

Though the Oscar Mayer Wienermobile usually takes most of the engine-driven PR credit, Planters actually introduced the NUTMobile, a shell-shaped portable advertising car, in 1935—a year prior to the Wienermobile’s introduction. A Planters salesman designed and drove the car, adding a decorative Mr. Peanut passenger behind him. (Mr. Peanut did not operate the vehicle because Mr. Peanut is not real.)

8. HE’S IN THE SMITHSONIAN.

How influential has Mr. Peanut been to the food industry? In 2013, the Smithsonian admitted his cast-iron incarnation into its National Museum of American History. The statue was exhibited as part of a series on marketing for the institution’s American Enterprise series; Antonio Gentile’s family also donated his original sketches for posterity.

9. FANS DIDN’T WANT HIM TO CHANGE.


Planters

For the company's 100th anniversary in 2006, Planters held an online vote to see whether peanut aficionados wanted to see Mr. Peanut experiment with a sartorial change: Fans could vote for adding cufflinks, a bow tie, or a pocket watch. In the end, the ballot determined they wanted to keep him just the way he is.

10. HE HAS A FAN CLUB.

Mr. Peanut has appeared in so many different licensed products in an effort to expand his popularity—clocks, peanut butter grinders, and coloring books among them—that a collector was having trouble keeping track of them all. In 1978, Judith Walthall founded Peanut Pals, a Mr. Peanut appreciation club that circulates a newsletter and holds conventions. You can join for $20—practically peanuts.

11. HE HAS REMAINED MOSTLY SILENT.


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Mr. Peanut was already a few decades old when television came into prominence, which afforded him an opportunity to jump off packaging and magazine pages. Despite the new medium, Planters decided they liked him best when he didn’t talk—at all. The mascot was silent all the way up until 2010, when Robert Downey Jr. was commissioned to deliver his first lines. Bill Hader currently provides his voice.

12. HE FOUND A BUDDY.

When Planters unveiled an updated Mr. Peanut for contemporary audiences in 2010, he was sporting a grey flannel suit as well as a new sidekick—Benson, a shorter, single-peanut tagalong. A Planters spokesman clarified to The New York Times that the two are “just friends” and live in separate residences.

13. HE ONCE RAN FOR MAYOR OF VANCOUVER.

Amid a burgeoning alternative art scene in 1970s Vancouver, a performance artist named Vincent Trasov decided it would be interesting to run for mayor of the city while in the guise of Mr. Peanut. Hailing from the “Peanut Party” and meant to be a commentary of the Nixon-era absurdities of politics, he was endorsed by novelist William S. Burroughs and received 2685 ballots—3.4 percent of the vote.

12 Turkey Cooking Tips From Real Chefs

To get a turkey this beautiful, follow the tips below.
To get a turkey this beautiful, follow the tips below.
AlexRaths/iStock via Getty Images

When it comes to cooking a juicy, flavorful turkey, the nation's chefs aren’t afraid to fly in the face of tradition. Here are a few of their top suggestions worth trying this holiday season.

1. Buy a Fresh Turkey.

Most home cooks opt for a frozen turkey, but chef Sara Moulton recommends buying fresh. The reason: Muscle cells damaged by ice crystals lose fluid while the turkey thaws and roasts, making it easier to end up with a dried-out bird. For those who stick with a frozen turkey, make sure to properly thaw the bird—one day in the fridge for every 4-5 pounds.

2. Buy a Smaller Bird—or Two.

Idealizing the big, fat Thanksgiving turkey is a mistake, according to numerous chefs. Large birds take more time to cook, which can dry out the meat. Wolfgang Puck told Lifescript he won’t cook a bird larger than 16 pounds, while Travis Lett recommends going even smaller and cooking two or three 8-pound birds.

3. Brine That Turkey.


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Brining a turkey adds flavor, and it allows salt and sugar to seep deep into the meat, helping it retain moisture as the bird cooks. You can opt for a basic brine like the one chef Chris Shepherd recommends, which calls for one cup sugar, one cup salt, five gallons of water, and a three-day soak. Or, try something less traditional, like Michael Solomonov’s Mediterranean brine, which includes allspice, black cardamom, and dill seed. One challenge is finding a container big enough to hold a bird and all the liquid. Chef Stephanie Izard of Chicago’s Girl and the Goat recommends using a Styrofoam cooler.

4. Or, Try a Dry Brine.

If the thought of dunking a turkey in five gallons of seasoned water doesn’t appeal to you, a dry brine could be the ticket. It’s essentially a meat rub that you spread over the bird and under the skin. Salt should be the base ingredient, and to that you can add dried herbs, pepper, citrus and other seasonings. Judy Rodgers, a chef at San Francisco’s Zuni Café before her death in 2013, shared this dry rub recipe with apples, rosemary, and sage. In addition to a shorter prep time, chefs say a dry brine makes for crispier skin and a nice, moist interior.

5. Bring the Turkey to Room Temperature First.

Don’t move your bird straight from the fridge to the oven. Let it sit out for two to three hours first. Doing this, according to Aaron London of Al’s Place in San Francisco, lets the bones adjust to room temperature so that when roasted, it "allows the bones to hold heat like little cinder blocks, cooking the turkey from the inside out."

6. Cut Up Your Turkey Before Cooking.

This might sound like sacrilege to traditional cooks and turkey lovers. But chefs insist it’s the only way to cook a full-size bird through and through without drying out the meat. Chef Marc Murphy, owner of Landmarc restaurants in New York, told the Times he roasts the breast and the legs separately, while chef R.B. Quinn prefers to cut his turkeys in half before cooking them. Bobby Flay, meanwhile, strikes a balance: "I roast the meat until the breasts are done, and then cut off the legs and thighs. The breasts can rest, and you can cook off the legs in the drippings left in the pan."

7. Cook the Stuffing on the Side of the Turkey.

A traditional stuffing side dish for Thanksgiving in a baking pan
VeselovaElena/iStock via Getty Images

Many chefs these days advise against cooking stuffing inside the turkey. The reason? Salmonella. "With the stuffing being in the middle, a lot of blood drips into it and if everything in the middle doesn't come to temperature then you're at risk," chef Charles Gullo told the Chicago Tribune. TV host Alton Brown echoed this advice, and writes that it’s very difficult to bring the stuffing to a safe 165 degrees without overcooking the bird. (You can check out some more tips to prevent food poisoning on Thanksgiving here.)

8. Butter Up That Bird.

No matter if you’ve chosen a dry brine, a wet brine, or no brine at all, turkeys need a helping of butter spread around the outside and under the skin. Thomas Keller, founder of The French Laundry, recommends using clarified butter. "It helps the skin turn extra-crispy without getting scorched," he told Epicurious.

9. Use Two Thermometers.

A quality meat thermometer is a must, chefs say. When you use it, make sure to take the temperature in more than one spot on the bird, checking to see that it’s cooked to at least 165 degrees through and through. Also, says Diane Morgan, author of The New Thanksgiving Table, you should know the temperature of your oven, as a few degrees can make the difference between a well-cooked bird and one that’s over- or under-done.

10. Turn Up the Heat.

If you’ve properly brined your meat, you don't need to worry about high heat sucking the moisture out, chefs say. Keller likes to cook his turkey at a consistent 450 degrees. This allows the bird to cook quickly, and creates a crisp shell of reddish-brown skin. Ruth Reichl, the famed magazine editor and author, seconds this method, but warns that your oven needs to be squeaky clean, otherwise leftover particles could smoke up.

11. Baste Your Turkey—But Don't Overdo It.

Man basting a turkey
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Spreading juices over top the turkey would seem to add moisture, no? Not necessarily. According to chef Marc Vogel, basting breaks the caramelized coating that holds moisture in. The more you do it, the more time moisture has to seep out of the turkey. Also, opening the oven releases its heat, and requires several minutes to stabilize afterward. It's not really an either/or prospect, chefs agree. Best to aim somewhere in the middle: Baste every 30 minutes while roasting.

12. Let It Rest.

Allowing a turkey to rest after it’s cooked lets the juices redistribute throughout the meat. Most chefs recommend at least 30 minutes’ rest time. Famed chef and TV personality Gordon Ramsey lets his turkey rest for a couple hours. "It may seem like a long time, but the texture will be improved the longer you leave the turkey to rest," Ramsey told British lifestyle site Good to Know. "Piping hot gravy will restore the heat."

11 Times Mickey Mouse Was Banned

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Getty Images

Despite being one of the world’s most recognizable and beloved characters, it hasn’t always been smooth sailing for Mickey Mouse, who was "born" on November 18, 1928. A number of countries—and even U.S. states—have banned the cartoon rodent at one time or another for reasons both big and small.

1. The Shindig scandal

In 1930, Ohio banned a cartoon called The Shindig because Clarabelle Cow was shown reading Three Weeks by Elinor Glyn, the premier romance novelist of the time. Check it out (at the 1:05 mark above) and let us know if you’re scandalized.

2. Romania's rodent nightmare

With movies on 10-foot screen being a relatively new thing in Romania in 1935, the government decided to ban Mickey Mouse, concerned that children would be terrified of a monstrous rodent.

3. The Barnyard Battle battle of 1929

In 1929, a German censor banned a Mickey Mouse short called “The Barnyard Battle.” The reason? An army of cats wearing pickelhauben, the pointed helmets worn by German military in the 19th and 20th centuries: "The wearing of German military helmets by an army of cats which oppose a militia of mice is offensive to national dignity. Permission to exhibit this production in Germany is refused.”

4. The "miserable ideal" ordeal

The German dislike for Mickey Mouse continued into the mid-1930s, with one German newspaper wondering why such a small and dirty animal would be idolized by children across the world: "Mickey Mouse is the most miserable ideal ever revealed ... Healthy emotions tell every independent young man and every honorable youth that the dirty and filth-covered vermin, the greatest bacteria carrier in the animal kingdom, cannot be the ideal type of animal.” Mickey was originally banned from Nazi Germany, but eventually the mouse's popularity won out.

5. Disney's "demoralizing" cast of characters

Laughing Winnie the Pooh doll
CatLane/iStock via Getty Images

In 2014, Iran's Organization for Supporting Manufacturers and Consumers announced a ban on school supplies and stationery products featuring “demoralizing images,” including that of Disney characters such as Mickey Mouse, Winnie the Pooh, Sleeping Beauty, and characters from Toy Story.

6. Germany's "Anti-Red" rodent ban

In 1954, East Germany banned Mickey Mouse comics, claiming that Mickey was an “anti-Red rebel.”

7. Disney vs. the Boy King of Yugoslavia

A photograph of King Peter II of Yugoslavia
Public Domain, Wikimedia Commons

In 1937, a Mickey Mouse adventure was so similar to real events in Yugoslavia that the comic strip was banned. State police say the comic strip depicted a “Puritan-like revolt” that was a danger to the “Boy King,” Peter II of Yugoslavia, who was just 14 at the time. A journalist who wrote about the ban was consequently escorted out of the country.

8. The miraculous Mussolini escape

Though Mussolini banned many cartoons and American influences from Italy in 1938, Mickey Mouse flew under the radar. It’s been said that Mussolini’s children were such Mickey Mouse fans that they were able to convince him to keep the rodent around.

9. Not going for "I'm going to Disneyland"

Mickey and his friends were banned from the 1988 Seoul Olympics in a roundabout way. As they do with many major sporting events, including the Super Bowl, Disney had contacted American favorites to win in each event to ask them to say the famous “I’m going to Disneyland!” line if they won. When American swimmer Matt Biondi won the 100-meter freestyle, he dutifully complied with the request. After a complaint from the East Germans, the tape was pulled and given to the International Olympic Committee.

10. The great Seattle liquor store war

In 1993, Mickey was banned from a place he shouldn't have been in the first place: Seattle liquor stores. As a wonderful opening sentence from the Associated Press explained, "Mickey Mouse, the Easter Bunny and teddy bears have no business selling booze, the Washington State Liquor Control Board has decided." A handful of stores had painted Mickey and other characters as part of a promotion. A Disney VP said Mickey was "a nondrinker."

11. An udder humiliation

Let's end with another strike against The Shindig (see #1) and Clarabelle’s bulging udder. Less than a year after The Shindig ban, the Motion Picture Producers and Directors of America announced that they had received a massive number of complaints about the engorged cow udders in various Mickey Mouse cartoons.

From then on, according to a 1931 article in Time magazine, “Cows in Mickey Mouse ... pictures in the future will have small or invisible udders quite unlike the gargantuan organ whose antics of late have shocked some and convulsed others. In a recent picture the udder, besides flying violently to left and right or stretching far out behind when the cow was in motion, heaved with its panting with the cow stood still.”

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