Egg (Prices) Drop; ‘Shrooms and Test Tubes; Maybe Just Use Sugar?; A Frequency Thing

Less Eggspensive— With decreasing avian flu levels and less consumer-demand, (due to way-higher-than-inflation-rate prices); the price of eggs is finally dropping. Crack ‘em if you got ‘em. Hint of the week: Order just one over-easy egg on your BEC on a roll, and add arugula and tomatoes. You’re welcome. Everybody’s Doing It— The impact of climate change on the food industry and the innovation it’s driving as we search for sustainable alternatives to foods yielded from unsustainable methods has drawn lots of celebrity—some unlikely—into the plant-based space. Meati, a company that uses mushroom mycelium to create fake steak and chicken, features David Chang and Rachel Ray among its Culinary Collective. Former Yankee and Baseball Hall of Famer, Derek Jeter, just invested an undisclosed amount in the company and serves as an advisor. Now, over on the want-meat-to-actually-be-meat,-but-want-it to-be-sustainable side of the table, sits celebrity chef Marcus Samuelsson. Chef Samuelsson has partnered with Israeli cellular agriculture company, Aleph Cuts, as an investor, advisor, and launch partner. “From just a single [fertilized] egg, the company is able to grow thousands of pounds of meat suitable even for the caliber of restaurants Samuelsson owns and oversees.” No slaughter involved. This is the future. We Need To Talk About Splenda— Researchers at North Carolina State University have discovered that the chemicals in sucralose (otherwise known and packaged as Splenda) are genotoxic. That sounds bad because it is. Sucralose consumption was also found to be linked to rises in colorectal cancers and inflammatory bowel disease. Finally— This seems counter intuitive.