Reading the plethora of fun food news each week is just one of the perks of editing Food Dive. From a scientific look at food trends, to all things Shark Week, below are the most delicious reads from the past five days.
Watch your shark, but please don’t eat it too
As one of the year’s most highly anticipated television events, Discovery Channel’s Shark Week is inspiring restaurants across the country to feature different shark specialties on their menus. While opportunistic, NPR reports that many of the select shark dishes feature species in risk of extinction, spurring a wave of criticism from animal activists.
So how about something sweet instead
Why not replace that shark taco with a cupcake (or donut, or sundae), all paying homage to the week-long rating spectacular on Discovery.
It’s the Pied Piper of worms
Modern Farmer profiled a worm hunter’s unique charm to attract his fishing bait – worm grunting, the practice of rubbing wood and metal together to create vibrations similar to those made by earthworm-hunting moles. Queue the mass exodus of worms, right into the empty buckets of the musically gifted collectors.
Save the leftovers for something special
National Geographic’s The Plate blog detailed some of the best dishes around the world made with food that may otherwise be discarded: Think old bread, rice, or tortillas.
Calamari was so five years ago
Who knew food trends could get so scientific? The New York Time’s Upshot gave a lengthy report (with graphs!) on the rise and fall of calamari and other post-popular foods on the “trendy” food spectrum.