Future Perfect

that there are still un-summited peaks in the realm of “putting a coating on a raisin.” Yogurt, chocolate, peanut butter, all very good, but how dare we stop there? Have we tried coating them in the preserves of other fruits? Or a delicate meringue? Has the limited palate of the American culinary imaginary prevented us from experimenting with coatings of savory or spice? Could we bread a raisin? Case it in pork-gut? Long before petroleum became the burning, choking bread of civilization it was mineral oil, a lightly-sweet curiosity seeping from beneath the Mississippian caprock. Have we tried that?