I get some mighty strange e-mails. I've decided to start sharing them with y'all.
Here's one. Boldface is emphasis mine, with my comments in parentheses and italics.
VOLUME IThe Knork
Knork Flatware was a sponsor and was used at this year's Wolfgang Puck American Wine and Food Festival in Los Angeles. And will be a sponsor at the New World Wine Food Fest in San Antonio — November 10-15. We are finding that many culinary/catering events see Knork as a value to their participating chefs to know ahead of time that they can offer a wider variety of food items not just finger foods. And former Top Cheftestant Stefan Richter's new restaurant Stefan's at LA Farm in Santa Monica is using the full line Knork Flatware. And former Top Chef-testant Richard Blais is using it as well at FLiP the Burger Boutique in Atlanta. (Dude! I wouldn't put anything past Stefan, but I'm a little surprised at Richard).
Flatware hasn't changed much in the past one thousand years, neither in design nor function. Until now. (What about the bendy straw? ...Not flatware, you say? What about...well, shit. She may have a point, there.)
Knork has been featured (Not "the Knork" or "knorks," but "knork," as though it's a one-word celebrity, like Madonna, or Seal. or Bjork! Bjork, meet Knork.Or would you, Bjork, prefer a spork?) on the Food Network's Unwrapped, Rachael Ray touted Knork as her new fave thing, been featured in DailyCandy and Thrillist and on the Big Idea with Donny Deutsch.
Can I send you a few samples?"Dine on the Cutting-Edge" (<--their tagline, apparently. I see no need for that hyphen. Much like I see no need for a dangerous, knife-usurping "fork plus." I may, however, need samples. Who's with me?)
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