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What’s Your Favorite Sunflower Seed Flavor?

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Seed bit. (Credit: Chris Lingebach)

Seed bit. (Credit: Chris Lingebach)

Holden & Danny Holden Kushner and Danny Rouhier
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WASHINGTON (CBSDC) - As spring approached, a groundswell appreciation for sunflowers seeds began to develop inside the walls of 106.7 The Fan, resulting in passionate rants about which flavor is best.

There are many ways to approach this topic, just as there are many ways to consume a seed.

  1. You can crack it, pull the kernel out with your tongue, then discard the protective shell.
  2. You can suck on it, milking the seed in its entirety for all its flavorful worth.
  3. Or you can chomp on a small handful like a child, spitting the remains out as a goopy, prickly mess.

There are other variables to consider in the process of seed consumption.

Like sometimes you pull a burnt seed from the bag, which can result in a coin flip of whether it’s a positive or negative experience.

By the time this conversation breached the studio walls with Holden and Danny on Friday, the parameters of the process had long-since been established.

The bottom line is sunflower seeds are as American as apple pie or, checking your online bank statement at work.

For the sake of the argument though, we’ll limit the variables by sticking to one brand: David.

Under that David umbrella of seed dominance is a wide-ranging assortment of flavors, and herein lays the core of the debate.

Whether you’re sitting on a riding mower trimming your massive DC-area backyard or your foot’s firmly planted at the edge of a baseball diamond, which flavor do you want to pull from YOUR pocket?

Which sunflower seed flavor lords over all the rest?

This is your opportunity to play  selection committee, and determine the appropriate seeding.

Here are the teams (place your vote at the bottom of the page):

  • Original
  • Bar-B-Q
  • Ranch
  • Reduced Sodium
  • Nacho Cheese
  • Jalapeno Hot Salsa
  • Dill Pickle
  • Hot and Spicy
  • Buffalo Style Ranch

Follow Holden and Danny on Twitter.

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