Too Bad You Can’t Lick Them (Image Courtesy of the USPS)
The U.S. Postal Service’s first scratch-and-sniff stamps will add the sweet scent of summer to letters of love, friendship, party invitations and other mailings when the Postal Service introduces the Frozen Treats Forever Stamps on June 20th, 2018 in Austin, TX. The stamps can be pre-ordered at this Link soon for delivery shortly after the June 20th issuance.
The first-day-of-issue dedication ceremony, free and open to the public, will take place at 6:00 PM CDT at Austin’s Thinkery Children’s Museum. Followers of the U.S. Postal Service’s Facebook page can view the ceremony live at Facebook.com/USPS. Share the news using the hashtag #FrozenTreatsStamps!
The stamps feature illustrations of frosty, colorful, icy pops on a stick. Today, Americans love cool, refreshing ice pops on a hot summer day. The tasty, sweet confections come in a variety of shapes and flavors. Ice pops are made by large manufacturers, home cooks and artisanal shops. In recent years, frozen treats containing fresh fruit such as kiwi, watermelon, blueberries, oranges and strawberries have become more common. In addition, flavors such as chocolate, root beer and cola are also popular. Some frozen treats even have two sticks, making them perfect for sharing.
The booklet of 20 stamps seen above showcases the work of Margaret Berg of Santa Monica, CA, depicting whimsical watercolor illustrations of frozen treats. Each of the 10 stamp designs includes two different treats. The words “FOREVER” and “USA” appear along the bottom of each stamp. Art director Antonio Alcalá, with Leslie Badani — both of Alexandria, VA — designed the stamps.
Frozen Treats is being issued as First-Class Mail Forever stamps which will always be equal in value to the current First-Class Mail one-ounce price.
It is worth noting that, contrary to what Dump would have you believe, the Postal Service receives no tax dollars for operating expenses and relies on the sale of postage, products and services to fund its operations.
