Food News

Hostess Declares Bankruptcy! A Sweet Ending?

The bad economy has been hard on everyone, and apparently depressed people without jobs no longer eat to dispel their feelings. Hostess, which just emerged from bankruptcy in September of last year, is at it again with an impending refiling reported by the Wall Street Journal.

WSJ cites the $860 million dollars of debt on the books as a major reason behind the move to restructure, but one has to wonder if perhaps Twinkies are simply on the endangered food species list?

With high fructose corn syrup requiring its own publicist (oh those commericals, SNL's spoof really hits home) maybe it is time to consider the death of Twinkies, which are rumored to have an infinite shelf life. Apparently it costs more to produce, distribute and sell cheap baked goods than they actually net from the endeavor.

We can blame everyone from the Teamsters to the price of milk and flour, but the reality is that more people are eating healthy and cooking at home for their families which leaves less room for Ho Ho's and Ding Dongs in the pantry.

Certainly the Twinkie seems to be considered one of America's great contributions to snack-dom. Of course a bankruptcy isn't a bailout, but perhaps we should consider whether the American interest would actually be served by supporting the private equity company that owns Hostess. Do we wish to ensure a never ending supply of baked goods in super markets everywhere, even if there is not an increase in demand? Or is it time to admit that the trend towards diet moderation is here to stay?

I mean, you want to live longer than a Twinkie, right?

Follow Short Order on Facebook and Twitter @Short_Order.

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lesley Elliott
Contact: Lesley Elliott