American Dog rawhide
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American Beef Hide Bacon Basted Bone for Dog $6.59 64113 Features: -Dog chew. -Satisfies your dogs natural urge to chew. -Helps remove tartar and plaque buildup. -Promotes healthy teeth and gums. -Basting is water soluble. -Daily use is recommended. -Veterinarian approved. Ingredients: -100pct natural. Flavor: -Bacon. Specifications: -Weight: 0.6 lb. -Dimensions: 3.75” H x 13” W x 9” D. Made in USA… |
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Cadet Gourmet Pet Treats Duck Breast Fillets, 32-Ounce $16.19 Over roasted gourmet natural dog treat. Made from premium duck breast filets. No artificial colors, flavors or preservatives…. |
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06202 Rawhide Retriever Rolls 20PK $26.98 IMS Retriever Stick Rawhide For Dogs 6lb (20pk) These retriever sticks are made from beef rawhide made into a roll. It is an economical way to give your dog something to chew on. Chewing rawhide has dental benefits such as cleaner teeth, fresher breath, and low tarter. These rawhide retriever sticks for dogs will help satisfy your dogs urge to chew. Size: 6lb (20pk value p… |
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Premier Busy Buddy Gnawhide Refill Ring Dog Treats for Bristle and/or Bouncy Bones Gnawhide Treats are delicious chew treats that are designed to fit select Busy Buddy® Bouncy BoneTM, Bristle Bone® & Funny BoneTM toys. These irresistible treats also make great treats for everyday rewards. The rings will fit the Bouncy Bone or Bristle Bone toy. GNAWHIDE RINGS/STRIPS – RAWHIDE 16-piece natural rawhide replaceable treats. Rings are available in three sizes – small, medium, and la… |
Tasty Delight: The American Museum Of Natural History’s ‘Chocolate’ Show Is Full Of Empty Calories.
The “chocolate” exhibition at the American Museum of Natural History (on view until Sept. Four) is no surprise, a trifle. It liquifies in your mouth, not in your cerebral cortex. Charmingly undemanding (if dear at $17 a pop), it’s the dispensable summer blockbuster of museum exhibits, an academic moneymaker directed at the sweet-toothed babe in us all.
I’ve got to admit that I become that baby when it comes to dark chocolate. After following the floor stickers (“This way to Chocolate!”) to a Wonka-esque gold-scripted arch, I found myself winding through a maze of basic history. I made my way through the exhibit dutifully taking notes, but one thought beat within my one track mind : At the end of this exhibit, there is a chocolate cafeteria. A chocolate cafeteria. A chocolate cafeteria. Around the time Spain was spreading the sweet stuff from the Mayans to Europe, I gave in and cheated.
I scuttled through the exhibit, past the antique candy wrappers, and got a big bar of organic dark chocolate. Then I snuck back to the beginning. I was careful to cover the candy bar in my coat as I past the curators since this was totally against the guidelines. No-one wants tourists smearing Mars bars on the museum’s spotless glass cases. But as a critic, I thought it was important that I work with all my senses.
Loaded up on the sweet stuff, I discovered that the exhibit does indeed cover the fundamentals of chocolate history. You have got your wrinkly cocoa pods, your Mayan pottery, your commercial history of the cocoa trade. You have your antique pellet of 1,500-year-old chocolate. Even better you have got your photo of a gigantic Easter bunny, circa 1890. Five feet tall, the rabbit possesses the chalky grace of an Egyptian sarcophagus, and it stands, god-like, beside it is its creator, Robert L. Strohecker. The label explains Strohecker is “the father of the chocolate Easter bunny”pretty much the best epithet one could hope for in this life.
Some of the exhibit’s historical sections were a little on the obscure side. “Nearly a hundred years passed before other EU countries caught the chocolate craze,” read one display’s label. “Were the Spanish making an attempt to keep chocolate to themselves? And how did stories of chocolate spread? We aren’t sure.” But there’s just about enough setting to keep an intellectual candy-lover occupied. Among stuff I learned without targeting too intently : The ancient Mayans offered the god Quetzalcoatl ritual chocolate that was “a deep blood-red color.” By 1930, there were 40,000 different kinds of chocolate bars. Chocolate contains the love-chemical phenylethylamine. (Though the poster rather primly contended that there is “no conclusive proof it excites the libido.”) And do not feed your dog chocolate, it can be fatal, and it is a waste of good chocolate.
At one or two junctures, the facts-to-dramatics proportion dipped too low for even phenylethylamine-addled me. In one alcove, visitors find a movie screen displaying the swirly legend “Chocolate meets sugar in Spain.” This silent-movie caption is immediately followed by a video illustration : an enormous brown tongue of softened chocolate pours down from the pinnacle of the screen, followed by a spinning drift of sugar. Then the solemn words appear again : “Chocolate meets sugar in Spain.” That is the maximum extent of the display.
More successful is the panoply of defunct candy wrappers, each beaming guarantees of delight. “Keep the party perkin ‘! Lady, take a bow! Serve ‘em nuggets, serve ‘em chips! Superb and wow!” reads one. Taken together, the wrappers form a history of cultural trends, from Brach’s Swingtime (named after the dance craze) to the Mr. Enormous Shaq Snaq (named after the hoops player). There’s also a telephone-shaped chocolate mould, a hand-carved coffin in the form of a cocoa pod, and a dispensing machine that once dispensed Hershey bars for a penny each. There isn’t much sociological depth hereI found myself thinking about oddball subjects the curators could have covered, like the way chocolate imagery has been utilized to refer to black skin or the whole Cathy cartoon idea that girls have some special biological need for chocolate, but some of these tchotchkes are fun to have a look at.
