What does it take to become a “kiwi sommelier”?
Photo: Li Chaoshu / Shutterstock
Kiwi exporters in New Zealand are apparently “plowing millions” into research and development to create a hairless version of the billion-dollar fruit. The government has also kicked in funding (taxpayer funds!) in hopes of creating a edible or easy-peel skin so that kiwi becomes a “lunchbox staple.” But there are some hangups: So-called “kiwi sommeliers” have rejected a pile of misfits with features like “pale gray skin,” a “spicy kick,” or “hints of kerosene.” [WSJ]
