October was a busy month for hipsters here in New York. British street artist Banksy released a new artwork in a different part of the city every day; some were traditional graffiti, while others leaned toward sculpture or performance art. Each piece had something to say about New York city, and each immediately became a part of the city as locals flocked to see, photograph, deface, or try to make off with a piece of the artwork.
Here at Consumer Eyes, we love immersing ourselves in the latest trends, and we can take it pretty seriously! We've recently started a Consumer Eyes Bake-Off Challenge, in which our different departments show off their baking prowess – it's a great way to immerse ourselves in baking culture, explore new ingredients and trends, and of course enjoy some delicious treats.
We don’t mean to inundate your inbox, but we can’t help but share with you a bit of fun for us that started with a call from the Today Show asking for our participation in a series that has been airing this week called “Fact or Fiction”. In this gameshow-type segment, the Today anchors, as well as viewers at home, are challenged to watch two outlandish news stories and guess which is real and which is fake.
In a world in which food trends are moving from the leading edge to the mainstream faster than ever before, it can pay for big brands to work with the little guy. Venerable New York landmark Murray's Cheese has had a successful partnership with Kroger supermarkets for several years now, and booming hamburger chain Shake Shack has just announced that they'll be using Dominique Ansel's cronuts for a new cronut "concrete."
One of Europe's stranger desserts has arrived in New York City - "spaghettieis" traces its roots to 1960s Germany, where its popularity remains strongest. The frozen treat resembles a plate of spaghetti and marinara sauce, but the pasta is in fact vanilla ice cream that's been pushed through a spätzle press. Topped with strawberry sauce and grated white chocolate, the result is a pretty convincing simulation of spaghetti.
When you think of a Japanese-influenced burger, you might expect a Kobe beef patty-- but how about a ramen bun? Brooklyn chef Keizo Shimamoto has crafted two patties of ramen noodles into a bun-approximating shape, resulting in a burger hybrid that some are already calling the next cronut. At Williamsburg food showcase Smorgasburg, the line for his stand ran 500-deep, and photos of the trendy burger are flooding the internet.
One could argue that life has never, in the history of the world, been so convenient. Fresh Direct brings groceries right to our doors, Netflix beams movies straight to our TVs, and the number of reasons to ever leave the house at all are dwindling down dangerously close to zero.