Lisa Hinterberger, Graphic Designer

Current craving: ice cream.

While I thought it was just a pregnancy craving, turns out I now need this nightly. (Having a newborn can be tough some times.)

So at night, once the kiddo, is finally snoozing, I like to treat myself.

I also like to call this a “craving” because I definitely don’t feel guilty about it! Mama works hard all day!

Chris White, Creative Director

Chocolate.

I probably have a problem. And by “probably,” I mean there’s definitely a problem. Hello, my name is Chris, and I am a chocoholic.

In bar form, a drink, ice cream, cake/cupcakes, doughnuts… whatever.

Dark or milk? Doesn’t matter.

If something is primarily concocted from chocolate, I will consume it—and most likely enjoy it quite a bit.

There are always exceptions, though. For example: fruit. Not a fan of the fruit and chocolate combo.

However, in moments of desperation, when there’s no other choice, I have partaken.

But it just feels wrong.

James A. Colombo III, Copywriter & Content Strategist

What kind of man am I? Well, I’m weak. Spineless. A man of temptations…

But what tempts me?

I’m a portly fellow, a little long in the waistband.

So what’s my pleasure?

Is it the salty snacks I crave? No, no, no, no, no, mine is a sweet tooth.

Oh, I may stray, but I’ll always return to my dark master, the cocoa bean!

And only the purest syrup nectar can satisfy me!

If I could I’d guzzle it by the gallon! Ovaltine! Hershey’s! Nestle’s Quick!

Alyssa Boczar, Senior Account Manager

Tortilla chips & queso! No party spread is complete without the pair.

I’ve always been partial to Frito’s Jalapeño Cheddar, but recently have been drawn to TOSTITOS Queso Blanco Dip. Either way you can’t go wrong with salty, spicy goodness.

OH! And my other favorite snack is popcorn, but I refuse to consider it junk food… it’s a cooked vegetable after all!

Steve Lingle, CEO

Hmmm, tough call for me here.

The last few months, I’ve tried to limit my junk food intake. “Tried” being the operative word.

I’ve found some success, but my sweet tooth has not subsided. Ice cream does it for me. I’m a glutton for any ice cream treat or trip to Charlap’s.

I’ll keep trying, but the hot summer temps make it increasingly difficult. Oh—that, and two out of three kids who almost never finish their ice cream at the aforementioned Charlap’s… and I can’t let that go to waste, right?

Jerry Lee, Marketing Strategist

Isn’t this like asking a parent to choose their favorite child?

I’d probably have to nominate beef jerky as my selection. It’s relatively healthy, tolerably priced, and plentiful at most gas stations.

To that point, I prefer to make my own, and I give you the recipe here:

Here’s what you’ll need:

• 5 lbs. of eye of round beef, trimmed to 3/16″ thickness (it’s easier to cut with a meat slicer, but if you don’t have one, freeze the meat a little to make it easier to cut)
• 3/4 c. Lea & Perrins Worcestershire sauce
• 1/3 c. Kikkoman soy sauce
• 1/2 c. A-1 sauce
• 4 tbsp. powdered Frank’s Red Hot
• 4 tbsp. ground black pepper
• 1 tbsp. onion powder
• 2 tsp. liquid smoke
• 1 1/4 tsp. pink curing salt
• A food dehydrator

Note: Most inexpensive food dehydrators work the same—they require four hours of drying time at 160 degrees to give you your own meaty goodness.

Here’s what to do:

• Mix wet ingredients in a large bowl
• Whisk in dry seasonings to prevent clumping
• Once mixed, combine mixture with beef in a gallon-sized Ziplock bag (or a large, covered bowl)
• Chill for 24 hours

Pro tip: At times, right off the dehydrator, small pieces of jerky have a crunch to them if you eat them before they rest and soften. It’s pretty incredible, and a reward for making it yourself. Enjoy!