No.2 || Don't Yuck My Yum
Agreeing to disagree on things like pineapple on pizza, benny blanco, "butter-munchers", & more. Buckle up - it's a jam-packed one!
Welcome (back) readers and cake eaters, I’m glad you’re here. I want to quickly say thank you for all of the overwhelming support. Before we begin, I would like to just remind you that this newsletter is set up to be like a menu for a reason - so that you can easily piecemeal it. Like with a real menu or meal, not everyone goes through it all nor do you necessarily have to. Some know what their favorite section is and skip straight to it, some study the entirety from start to finish, some take breaks in between, and some show up just for the desserts and call it a day. I've chosen this platform as it embraces long-form and I’m someone who generally has a lot to share. While elements of this newsletter will inevitably shift as we go - frequency, organization, content, etc. I can assure you that I will always have a lot to share. So read it all, skip to only certain parts, skim it, whatever floats your boat. I just hope you enjoy whatever parts you do end up consuming and again, I’m glad you’re here.
Let’s dig in.
THE CAKEWALK - WEEKLY SPECIALS MENU
Sunday, April 28th, 2024
Appetizers
Fooditorials strike again in this compelling series of images created by Belgian photographer, Marie Wynants featuring pieces from Kelly Wearstler’s “Dune collection” with Belgian homeware brand, Serax. Check out the rest of the images in Marie Wynants’ interview with Serax or in the latest Harper’s Bazaar Nederland
San Francisco’s first ever “Cakechella” event took place this past Saturday and I’ve never had more FOMO - they really did all have their cake and eat it too!
The Crocs x Pringles collab dropped on April 16th featuring the “Classic Crush Boot” (pictured above), an exclusive “Croc-tail party” flavored chip (that supposedly tastes like watermelon, chili, & lime, only avail in the US), as well as their classic clogs and slides that we all know and (dividedly) love. Admittedly, the Crocs x KFC collab from 2020 is still my all-time fav thus far and I’m still trying to get my hands on the platforms in case any of you know someone. . .But anyways, is this a cop or drop?
In other collab news, Kate Spade teams up with Heinz for what might be one of the most covetable drops this summer (IMO) - everything from a ketchup packet clutch, a tote bag, a tee, and more. English brand, Anya Hindmarch has also previously done Heinz Ketchup bags & accessories (now sold out) but Kate Spade’s price point is certainly a bit more accessible. Slated to release early July and you can be sure your girl’s gonna be one of the first in line.
And while the sauce is still dripping, I might as well give Heinz UK a shout as they’re giving Hailey a run for her money - unfortunately, deadline for entry to the giveaway was April 11th and for UK residents only. Heinz US & co. y’all need to ketch-up with the UK because we also want a chance 2 win viral merch! Dying to meet whoever’s in charge of brand collabs at Heinz though. They’ve been killing it lately. Have you seen the pink Heinz “Barbie-cue” sauce?
Life-sized snacks have been going viral in China the past couple of weeks, but as you can imagine, it’s not necessarily an actual gigantic Oreo inside of it’s gargantuan box. Regardless. . . Costco, it’s your move lol
Starbucks rolled out a couple of spankin’ new spicy drinks on April 16th including a couple of Spicy Lemonade Refreshers and a Spicy Cream Cold Foam - it’s for a LTD time only this Spring so don’t sleep on it! (I wish I was in the US rn)
Emma Chamberlain’s Chamberlain Coffee teams up with Kendall Jenner’s 818 Tequila for a match made in…well, America lol. An aesthetic espresso martini kit (already sold out, waiting list only) takes the cake amongst a few other limited edition items.
Meghan Markle debuts a new jam/lifestyle brand (lolllz) which inadvertently pushes sales for daddy-in-law, King Charles’ jam (double lolz). Dare I say it’s already getting a bit. . .sticky? This news must have been, jarring for her? So much for “preserving” some dignity? I’m not sorry, this news was asking for it.
If you’re in London from May 15th-18th, check out artist KJ Cardigan’s knitted & crocheted fish counter @ The Vinyl Factory curated by @merchantandfound as part of London Craft Week. Makes me think of Lucy Sparrow (another fav) except it’s knit & crochet, not felt. Already having major FOMO for not being able to go.
Hennessy’s new “Made for More” campaign literally shakes things up for the brand in all aspects by pushing its versatility in cocktails (rather than being only a stiff drink) as well as portraying a more stylish image of the brand (rather than being stiff in this sense as well). While we all know that the Henny goes way harder than its marketing likes to suggest, the advertising major in me is not mad at these ads. Thoughts?
And lastly, meet @coryinfinite and his spoon jacket - it’s already sold out at the price of $1000 and the profit will be donated to a world hunger charity (otherwise I would have had it in the à la carte section). For those of us not born with a silver spoon in our mouths, well. . . now we can just wear them!
Main Course
Most if not all people have an opinion about pineapple on pizza and the consensus in Europe, is generally a hard NO. (I myself give it a hard yes, although it’s not easy to come by in Paris) So what happens when an Italian (Neapolitan) Pizza maestro enters pineapple into the chat? Well if you know anything about pizza in Naples, you know that it’s quite sacred there and simplicity is celebrated. And while they may have some fun versions of it whether it be a 1 euro pizza a portofoglio (wallet pizza) that you eat folded up (like a wallet), or even pizza fritta (a deep fried, stuffed pizza), you know that pineapple on pizza is sorta the “it-that-must-not-be-named”. But that didn’t stop famed pizzaiolo, Gino Sorbillo who decided to put pineapple on pizza at the start of this year, telling CNN that he created it to “combat food prejudice.” In a world that is so keen on doing things just for the sake of building hype (especially in the restaurant industry), I love that this was his reason. It’s almost poetic. Especially since Italians tend to be prideful of their heritage and traditions (rightfully so), and Italy is not exactly the first place I’d think of in terms of breaking barriers, diversity, etc. While I’m sure he was also well aware of the PR that would ensue, it’s still a bold move and statement nevertheless. Although to my surprise after reading this interesting blog post about Italians and their opinion on the matter - it seems they may have a slightly less violent reaction than people like to suggest according to Neapolitan pizza blogger, Giuseppe D’Angelo. That’s not to say pineapple on pizza should start being your safe word in Italy either.
Sorbillo also goes on to say, “Sadly people follow the crowd and condition themselves according to other people’s views, or what they hear” which is unfortunately true of just about any industry.
Why is it that we as a species are so quick to take sides and attack any opinion that isn’t ours? (rabbit hole, I know) More specifically, why is it so important for people to rain on someone else’s parade for simply sharing different tastes (literally). If someone likes pineapple on pizza, cilantro, vegemite, pickled chicken feet, black liquorice, durian, you get the picture, why do we feel the need to say “EW”, “gross”, “that’s disgusting” or anything else derogatory towards something that someone else may find joy and pleasure in? A simple “not for me” will do. I mean if people are so quick to denounce kink-shaming, is this really any different? And let’s not forget that sometimes but not always, privilege is a huge factor in all of this. Not everyone can afford to be vegetarian, look at labels for saturated fats, eat things that aren’t “offensive” or part of a family pack value meal, etc. (I know, I turned pineapple on pizza into a rant but the reactions that certain foods provoke are something I think about often.) But I digress.
The way I see it, as long as I’m not trying to shove my pineapple topped pizza down your throat, I don’t need you to make a “gag-face”. Personally, I find this reaction rather rude and recently I’ve started to catch myself as soon as I realize that I too am sometimes the one bashing on something others like. Hypocrisy isn’t cute lolz. While I’m guilty of this habit as much as the next person, I’ve realized that maybe I’m triggered specifically because I get flashbacks of the shame I felt growing up anytime a non-Asian friend would come over and see our fish sauce or bottle of Maggi. I always feared the potential look of disgust and judgement that would ensue for using things that would deem me as “other”. The world is admittedly a lot different these days and different food tastes are generally celebrated if not exoticized at the very least. But the next time we have a violent reaction to someone happily eating something we wouldn’t touch with a 10-foot pole, maybe we should just cut back on the theatrics a bit and try not to yuck someone else’s yum. I know that personally when I’m enjoying something, I prefer not to have someone retching in disgust even if their opinion makes no difference to me. Just some food for thought.
“benny blanco Serves Ali Wong His Spiciest Food Takes” for Interview Mag’s Spring ‘24 Issue but just how hot are his takes exactly? Well, like pineapple on pizza, it would appear that benny blanco also tends to divide a crowd and while I don’t generally have much of an opinion on him, this interview certainly had me torn. For starters, I don’t entirely agree with his above statement. I get the sentiment, but the rule just doesn’t always apply. Think La Dinastia in NYC serving up “Chino-Latino” cuisine since 1986 - the cultural combo isn’t for Instagram’s sake and I’m sure their patrons would also beg to differ (I’ve not yet made it here although it’s on my list). This interview has its fair share of cringe moments as it does insightful and at some point Blanco says something that I (albeit begrudgingly) relate to which is, “if I don’t have the best meal every time I eat, I’m depressed. It’s such a waste to me if it’s not a perfect meal.” What are your thoughts on this interview?
Chicken feathers are being turned into protein meat - how far is too far in this battle against waste management? Or does it even matter so long as it tastes good? Flashback to the story from 2011 about a Japanese scientist turning human feces into meat. Pretty sure it was ultimately a hoax but I don’t put the possibility past us. Chicken feathers vs human feces is vastly different but the question remains, would you try?
Have you heard of Sweden’s “Disgusting Food Museum”? It includes everything from surströmming, durian, gomutra (cow urine from India), baby mouse wine, monkey brain and more. Now I know I said a lot about how triggering it can be to call a food disgusting, but there’s also the fact that some foods just naturally create a physical reaction or provoke your gag reflex. I mean, one of the first images that come up on google search when you type in “surströmming” is a man gagging - lol. Admittedly, this is grey area on the disgusting foods debate. Still not sure where I stand. Would you visit this museum?
And lastly, a word on “Butter-munchers” - I’m seeing them everywhere on my feed and not gonna lie, the comment section is an absolute party. Does cholesterol not exist anymore or something? Have diet fads gone too far or are these just another set of skilled internet trolls? All I have to say is if it works for you then you go girl(s), and while I’m not trying to yuck your yum, it does beg the question of - is too much of anything a good thing?
À La Carte
Meow Wolf’s Omega Mart Egg Carton Slides - I already have a pair waiting for me in Cali for this summer lolz
Deviled Egg Hanging Wall Mirror - you read correctly. God I love Etsy.
Swill Magazine - A lovely large format magazine based in Australia. “A love letter to hospitality, with stories written by the greatest voices in food and drink, from all walks of life.” Issues 1-5 out now. (I already have 1-4) Find stockists here.
And speaking of pineapples, why not this lovely handmade Pineapple Crystal Clutch Purse for a night out on the town at your fav pizza joint? lolz
Set of Bayel Bacchante Frosted Nude Champagne Coupes - these are pretty hard to come by and somebody needs them. Also shoutout to my good friend, Claudia who has endless treasures similar to this on her site, By Cloudia
Denim Tears x CDG Watermelon Zip Around Wallet - a pretty fresh purchase with summer around the corner
(Not Just) Desserts
RESTAURANT-ings:
From May 23rd-29th Paris will welcome a Pepsi themed pop-up restaurant originally titled “Pepsi Street Food”. In collaboration with 2016 Top Chef France winner and Michelin starred Xavier Pincemen, guests get to take their tastebuds on a “whirlwind voyage” by visiting the street foods of Seoul, New York, and Paris. Guests will also enjoy DJ sets, arcade games, and other “street” themed animations. Tickets went on sale as of April 24th - but you can try your luck HERE if you wish to get in on the action. (Read deets in English here.)
READ-ings - While we’re still on the subject of divisive foods as IS the theme of this newsletter after all, I highly recommend reading
‘s new column titled “Dangerous Goods” in ‘s newsletter, . This last one was “All About Liquorice”, how it can potentially kill you, the different forms in which you can try it, and more. (Personally I’m not the biggest fan of liquorice and anise flavored-things but living in France for 8 years has me wanting to give it another go.)
Digestif
I started following The Vulgar Chef aka Kyle Marcoux on IG during early Covid days and with everything going on at that point, his creative cringe never failed to bring me such unadulterated joy. I guess it was nice to feel anything other than fear of impending doom even if it was disgust although I’m quite sure I’d enjoy the content just as much if I had stumbled across it yesterday. Anyways, most things are gross, some make me go “HMMM……” as in…I’d probs hit that. But the best part is, Marcoux actually eats/tries everything. Proceed with caution.
*Please don’t at me for any typos or errors. They’re either intentional or it was 3am when I wrote this. Wheee!
My next issue is already cooking but in the meantime, please don’t hesitate to share this page with anyone you think might like this sort of content. After all, my newsletter can only feed its subscribers if they’re hungry. :)
And lastly, your feedback also means the world! Please feel free to comment below, or email me at thecakewalk@substack.com. xoxo
I want all the food x fashion brands merch!!
In western society anything besides a sandwich or pizza is considered "strange" or "foreign" and therefore undesirable. Food is prepared and enjoyed differently, but people make fun of these differences. Also, this does remind me of how critical the people who don't know how to cook can be about food. The irony is there.