Abstract: A method and device for providing a multiple-sensation inhalation experience are described. The method involves machining a bamboo tube to create a hollow cavity with an inlet and outlet, soaking the tube in a flavor solution, and inserting a cotton insert soaked in a sensation solution. A second cotton insert can also be inserted to control and customize air flow through the device. The device comprises a machined bamboo tube infused with a flavor solution and a cotton insert infused with a sensation solution, allowing users to experience taste and sensation when inhaling through the device.

Abstract: Systems and methods are provided for filling liquid-capable vessels, such as cartridges or smoking devices, while retained in retail packaging. These examples include a fill-through packaging unit for fillable devices and an improved manufacturing process for use in smoking device production. The fill-through packaging unit can include a positioning component, an outer body portion, a puncturable cover, and a guide component. The unit can enable filling operations to occur after the fillable device has been placed in its final retail packaging, such as by providing aligned access from an external surface to an internal filling port. The packaging unit can automatically maintain spatial alignment between the outer filling location and the device filling location, can protect the device during filling operations, and can facilitate batch processing of multiple units simultaneously.

Abstract: One variation of a serving unit includes: a base; a wall extending from the base, including a frustoconical section, and defining a central axis; a rim extending from an upper edge of the wall; a seal extending across the rim and transiently enclosing a cavity defined by the wall and the base; a beater arranged within the cavity, configured to rotate about the central axis, including blades configured to extend along the base and up a portion of the wall, and including a drive coupling coaxial with the central axis; and a dry powdered food product arranged within the cavity and including a first quantity of flavoring, a second quantity of sweetener, and a third quantity of thickener.

Abstract: One variation of a method for preparing a frozen food product includes: following insertion of a vessel into a receiver: activating a cooling element thermally coupled to the receiver; transitioning a rotary motor from rest to a first target angular speed; and setting a first timer of a first duration; in response to expiration of the first timer and detection of contents of the vessel approximating a first target viscosity: reducing an angular speed of the rotary motor; and setting a second timer of a second duration; in response to expiration of the second timer and detection of the contents of the vessel approximating a second target viscosity: reducing the angular speed of the rotary motor; and setting a third timer of a third duration; in response to expiration of the third timer: reducing the angular speed of the rotary motor; and indicating completion of a frozen food product.

Abstract: A corn holder storage unit for retaining one or more corn holders in a safe, sanitary, and convenient manner is disclosed. One or more members defining a cavity and having at least one opening is adapted to accept and retain one or more corn holders, and preferably each member is adapted to retain a pair of corn holders along the member axis. Where the corn holder storage unit is configured to retain a pair of corn holders, the distance between opposing ends of the member should be at least two times the length of the corn holder operative end. Preferably a peripheral structure encloses the one or more members, and cooperation between the member and the peripheral structure prevents the holder from passing through the cavity and from being dislodged from the corn holder storage unit by providing an abutment rim and a variety of retaining fits.