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A brief tribute to the chief lunchlady at my school from grade 4-12. Mrs. Harwell fed about a hundred hungry kids every day. (towards the middle seventies she supervised two locations)

Almost all of the food was prepared onsite from fresh ingredients. NO surplus cheese or bunk food. Our school district was very small and had the benefit of being well funded. We paid a nominal fee for lunch.( I think it was fifty cents my senior year -1976). Potatoes arrived in a sack, were peeled and cooked from scratch.

In her kitchen the only thing that came out of can was condiments. She would come out into the lunchroom with a big pot under her arm of whatever was leftover about 20 minutes after everyone was seated and got many takers. The food was simple wholesome and fresh.

Pinto beans and cornbread from her kitchen was a feast I still remember.

Oh my god. I was in Philly -- IN Franklin Square -- two days ago and did not know this Cake Shake existed. I am so sad.

That looks gigantic. Probably my husband and I will have to split one when we go try it out :)

This will be in my guts the moment I am back to visit the old stomping grounds. Maybe I can try to make a shake with the Krimpets my mum sent me. Neeeeed.

I used to work at a donut shop that also made iced cappuccinos, and we'd blend the donut holes with the cappuccino mix for almost the same effect. Pretty good, but this version seems significantly less synthetic and thus better.

I shouldn't read this article. 10:57 pm and I want a cakeshake and I'm not in PA. Dooh.

I'm so pleased to see another place keep this culinary feat alive! The Sheridan's Frozen Custard stands in Dallas closed, and they had a concoction called Wedding Cake Custard. They blended their ultra creamy vanilla custard with white cake. I was skeptical, too, and then surprised at how amazing it was (and a little sad I had been missing out for so long). There are some locations scattered about the U.S (http://www.sheridansfrozencustard.com/locations.asp), so go if you can. Maybe it'll spark a national trend and it'll return to Dallas.

I had forgotten about TastyKakes. "All the good things wrapped up in one." No doubt!

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Whoever tasted soy milk don't know real soy milk. Edensoy is the REAL soy milk in the market in US. The rest of them taste like water to me. Silk is made to American's taste!! I wish you could taste much better soy milk sold in Japan. You'll change your mind.

I'm vegan, by ethical choice, so I've tried many un-milks... Most non-vegans I know who have tried soymilk prefer Silk for its milk-like texture, very smooth. I like it too but it's expensive so I usually buy President's Choice Organics, which is fine. Almost everyone I know quite likes any kind of chocolate soymilk. And pretty much any plain or vanilla soymilk is good on cereal. Almond Breeze is good, particularly for baking, as are many other varieties of un-milks... I have only ever used oatmilk in baking. I have never tried hemp milk due to my experience with hemp "icecream" (Cool Hemp), which is completely disgusting. Rice Dream is good, it is like skim milk, but the nutritional value of rice milk is no where near that of soymilk, so I stick with that. In any case, it is completely bizarre for human beings to be drinking the milk of other animals... so whatever un-milk you choose, you are better off --both nutritionally and psychologically!

Imagine that - A variety of opinions here. Okay, so here's one more. I don't like dairy milk much, sometimes it's tolerable on cereal. I do prefer soy milk nut milk and even really like good hemp milk. On the other hand, I don't like the sweet ones or the vanilla or obviously flavored ones. I also don't cook with milk so, pretty much my primary use is on cereal and alternatives of many forms are always (for me) preferable to cowjuice.

But much of the polemic here is hilarious so keep it up folks; such virulence over liquid substances!! Howbout we try this, let's forget about the "substitution" concept and just let people enjoy what they enjoy. I don't want a substitute - I want an alternative; cow's milk is nasty and generally unhealthy anyway. Why not just take things on their own terms?

I've been drinking Blue Diamond Almond Breeze Original for years now, and I don't miss "real" milk at all (except when I'm baking). The flavor isn't entirely er, almond-y, but it has a great creamy consistency with just enough sweetness to drink on its own. But it is very delicious, and has a longer shelf life. I've turned a lot of my friends onto this product already!