Topic: Food Trends

Chef Callum Munro and climate activist Shona Cameron are promoting seaweed as a renewable alternative to fish and meat on the Scottish Isle of Skye. The initiative introduces "sea spaghetti" and other algae-based recipes to local schools to encourage sustainable eating habits. Proponents argue seaweed is a year-round vegetable of the sea that requires no fresh water or fertilizer to grow.

A speculative debate on whether weight loss drugs will hurt the bottom line of candy and fast food companies. One host suggests the industry will fight back with negative studies, while the other argues that thin people may feel empowered to eat more sweets, potentially boosting sugar sales.

A discussion regarding the sudden ubiquity of burrata cheese in culinary media leads to a comparison with the rise of smoked paprika. The popularity of these ingredients is attributed to television cooking shows, specifically those hosted by Rachel Ray. The conversation notes how media trends often originate in niche spaces before being adopted by mainstream outlets.

The hosts discuss the practical implications of the "Feta Pasta" trend, noting that using an entire block of cheese for one dish is an "abusive" level of consumption that could strain global supplies. One host confirms having tested the recipe, describing it as rich and delicious despite the excessive use of feta.

The "put an egg on it" food trend is identified as a coordinated promotion by the Egg Council, similar to the PR campaign that turned kale into a staple for foodies. Kale is described as "depression food" that only tastes good when prepared with fat or bacon.

The price of eggs has dropped significantly, reaching as low as 99 cents a dozen in some areas according to the Bureau of Labor Statistics. This economic shift coincides with a cultural trend of putting eggs on various food items. A listener suggested the trend might be influenced by a popular talking toy oven that features a song about eggs tasting amazing on top of anything.

Adam Curry expresses frustration with the culinary trend of putting fried eggs on non-breakfast foods like hamburgers and pizza. He shares an anecdote about "Tina the Keeper," whose Instagram feed has become flooded with egg photos because the algorithm misinterpreted her disgust-driven engagement as genuine interest.

A new trend in high-end restaurants involves servers asking for the specific "temperature" of meat rather than traditional doneness levels. The hosts find this practice annoying and pretentious, joking about bringing their own pocket thermometers to verify the exact degrees. They speculate this trend started in Los Angeles and is spreading to other major cities.

The culinary properties of grits are explored, focusing on their ability to expand and provide a feeling of fullness, making them a staple for the poor. The discussion moves to the trend of expensive specialty salts, such as Hawaiian red salt and French fumé sel, which significantly improves the flavor of bland foods. Additionally, smoked paprika is identified as a high-demand "secret ingredient" currently trending in the spice market.