Honey Maid takes anti-gay backlash...and turns it into a message of love

The makers of Honey Maid graham crackers have come up with a unique response to anti-gay backlash by some against its commercial featuring two gay dads and their family. They printed out the negative comments and turned them into a piece of art that spells out ‘Love.’

On March 10, Mondelez International, which manufactures the popular crackers under the Nabisco brand, launched its ‘This is Wholesome’ advertising campaign. The commercial features several different kinds of American families,including biracial and gay ones.

The commercial, which has more than 4.7 million hits on YouTube, starts off with the two dads huddled over their baby feeding a bottle. It then cuts to the two men walking. Following, that it features other families doing everyday things while enjoying Honey Maid crackers.

At the end of the 30-second spot, the two dads are again seen, this time in front of their house, posing with their baby and their other young son. A tagline accompanying the YouTube video reads, ‘No matter how things change, what makes us wholesome never will.’

Since the ad ran, the comments Mondelez has received have been overwhelmingly positive.

‘Beautiful commercial,’ one commenter wrote. ‘A family is a family no matter what. Awesome job, Honey Maid. This is what the world is, people will just have to accept that and open their minds to it. It's a wonderful thing. Love is love.’

‘Nothing like exploiting the gay community for some advertising and $,’ another person wrote. ‘Keep your advertising where it belongs.’

The second ones look better; I can't remember if I belong to that site or not know I do food.com. Anyway I don't have time to make crackers. I am struggling to learn how to make really nice flaky pie crust.

The graham crackers I wanted for an old Apricot no-bake cheesecake I used to make years ago.

Thank you for the links. Do you have any idea how many ways there are to make pie crust? Oil crust and wax paper, butter and Kitchen Aid. Butter and Cuisinart. Butter and shortening and pastry blender, on and on and on. I just threw away the last of a strawberry rhubarb custard pie because it tasted awful and I did get the crust rolled out and in the pan but it was hard as in not flaky hard crust used Crisco, only the scraps I put sugar and cinnamon on tasted good. I even made a foil guard for the crimping.

Well that was sweet of you. I also want to try that ciabatta bread. I can't do too much cooking like I used to. I just ate a giant baked potato for supper, had to clean my kitchen and make another pie, coconut custard.

I don't have a blender any more nor do I have a food processor. I'm thinking about getting a Cuisinart but lots of expenses lately, better wait.

The best pie crust recipe I've found was in Bernard Clayton's Complete Book of Pastry. Great book, see if you can find it.

I've always made my pie crusts by hand. I use frozen butter and a cheese grater to get the shards of butter small enough, then cut them into the flour/salt mixture with a knife to get the finer consistency, then add ice water and mix just until it holds together. Wrap in waxed paper and chill at least four hours. I guarantee you will get a flaky, all-purpose crust that will satisfy you.

I read somebody on yt said they grated their butter like that. I would prefer to use half butter and half Crisco; however I will have to go with what works. You chill for 4 hours.

Well I'll use up the one I froze and start over. I always made my dough by hand and pressed it into the pans, using clumps, working around sides then filling in the bottom, pressing and smoothing with a baggie; but it didn't make good shells and I wanted to learn to roll better. I could do it but hated patching. And I used a pastry cloth which is a pain, I got it clean and it's going to stay clean in a plastic bag. I flour the counter now and it works find. And no pin stocking either.

I won't use lard but I watched my mother in law make pies, rest her soul, made it look so easy. Got her filling ready then made lard crust. Didn't chill and don't know if she used ice water. Her pies rolled out in a perfect circle on the kitchen table with no cracks. I never asked how she made them because I wouldn't use lard and liked Crisco better because that's the way my mom made hers and I don't think she pre-chilled either. But she didn't hurry. Everybody raved about my mom's pies. They have changed Crisco though because of trans fats and it doesn't taste quite the same.

This one I have to make today is more involved than I wanted so I will do it tonight. I hope it's worth it.

I'll see if I can find that book. It seems no two people make their pies exactly alike. Thanks for the help.

I gotta go make myself change the cat box. I hate that chore but it must be done.

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