Loved seeing the reference to my book, Twinkie, Deconstructed, in which I went to see where all the ingredients (39 of 'em!) come from. QUite a trip. I also made a 'gourmet' version at home, for fun, using simple whipped cream with vanilla and sugar for the filling. LOVED it! Most of mine were snapped right up by my young kids, but I put away a few for research purposes. They were green within a week. Twinkies' shelf life is a minimum of 3 weeks. Helps to use polysorbate 60 instead of egg yolks, I guess. At my appearances around the country (I give lectures at colleges, mostly) people often like to make homemade versions. The best one was organic, whole wheat, low fat, low calorie, vegan--although it was brown. Good luck. Loved your post and the comments. Good job! Steve Ettlinger Steve, thank you so much for taking the time to read the post and comment. I'm very flattered. I have read bits and pieces of your book in the bookstore, and it is definitely on my birthday list this year (David, Shannon, are you listening??). Thanks for sharing the stories about the homemade versions too. I do want to try a white whole wheat version soon, as well as a "Boston Cream Pie" Twinkie. So many Twinkies, so little time. Thanks again ~ MaryJane

• Reply