I like to dip fried bacon in a blob of Corn Huskers. That there's good eatin'.
I personally don't care for the new type of Methylparaben they use in their Husk now. It doesn't have the same zest as the old 'raben. However, I am glad that they still use the good old brown algae as opposed to the new, "safer" green algae. The green tastes so much more synthetic; with the brown you could really discern the subtle hint of genomes.