Show Me the Money!

After reserving my ticket 90 minutes in advance, I stopped to wait at a restaurant kitty-corner across the street. The music playing there?

I got a little change in my pocket goin’ jing-a-ling-a-ling…

It was appropriate because I was across the street from the Denver Mint. The massive two-story building that encompasses the the entire block at Colfax and Cherokee began churning out coins in 1906. This month alone, The Denver Mint will fill an order for more than 500 million coins – 319 million pennies, 109 million nickels, 76 million dimes and 76 million quarters.

The fact was, I needed a little more change in my pocket in order to feed the parking meter.

At the gift shop, I was directed to a change machine, and after purchasing my quarters, the clerk told me, “Those quarters were just minted yesterday, and you’re the first person to touch that machine.” In essence, I may have been the first person to have the newest America the Beautiful series featuring Michigan’s Pictured Rock National Park.

On the tour, I watched a portion of today’s 17 million pennies go through various production stages. I was given a sample of a struck and unstruck penny. Tom the Tour Guide assured me the mint wasn’t losing money on the tours. One-cent pieces cost 1.8 cents to make. Nickels cost 6.6 cents. But dimes cost just 3.3 cents to make, and quarters are only 8.3 cents. The U.S. Mint turned a healthy profit last year.

Then, there was the story of Orville Harrington, who once worked at the Denver Mint in its early days. Over a span of a few months, he smuggled 56 gold bars out of the mint. He was caught. He served three and an half years of a 10-year prison sentence, with time off for providing a really good story.


Author: The Atomic Kitchen

Kerry Gleason is a mad scientist-turned-food-writer who never quite learned the message, "Don't play with your food." Now, he's encouraging you to do the same. The Atomic Kitchen tries to explain the science behind cooking in poetic terms. "Cooking is poetry," he says, "with food instead of words. There is structure and rules, which can be stretched and broken. With The Atomic Kitchen, I'm exploring some of those rules to help readers become more creative cooks." Even before writing the press releases that made Wendy's "Where's the Beef?" campaign a worldwide phenomenon, he had won marginal prizes for recipe submissions and food articles. Since, he has worked with more than 100 restaurant owners, chefs and caterers to market their businesses. From 2003-2007, he originated and ran the Tuesday Night Supper Club, allowing participants to sample the finest cuisine in Rochester and Buffalo, N.Y. He's a past member of the National Association of Science Writers. The author of two feature-length screenplays, Mr. Gleason won the Buffalo Niagara Film Festival award for Best Screenplay in 2009 for NORTH STAR: THE LIFE OF FREDERICK DOUGLASS. He has since written ANGELS & ENEMIES, a supernatural suspense novel, that features some of the most unusual food selections in literary history.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s