Introducing Deep Dish, your weekly aggregation of culinary and entertainment updates. In our previous edition, we delved into “Sit at the Bar September.”
When I learned that Starbucks was rolling out protein-infused cold foam, I didn’t flinch. If there exists a quintessential list of uniquely American consumption fads, Starbucks alongside protein would undoubtedly rank high. As dedicated reporters, my colleague Sam Stone and I embarked on a two-block journey to sample the offerings ourselves. To my surprise, they were not dreadful.
In addition, this week, the cherished choco taco has made a comeback courtesy of the gourmet ice cream brand Salt & Straw. Scientists have uncovered that tea not only exists but flourishes on the moon. Finally, Bon Appétit spent a day with Ellie the Elephant, who is well-known from the WNBA.
In our protein-crazed hyperreality, we are surrounded by protein cereals, kid-friendly protein powders, protein water, and protein chips—it’s clear. New gain-enhancing products appear to launch daily, and now, to close the loop, one protein bar maker is even marketing cod.
Photograph by Sam Stone
This week, as Starbucks closes roughly 400 locations nationwide, they have also introduced protein-fortified milk and cold foams for specialty beverages such as the Iced Banana Cream Protein Matcha (24 grams of protein) and the Chocolate Cream Protein Cold Brew (19 grams).
What sort of food writer would I be if I didn’t sample every available option? Probably one with less bloating, to be honest. The banana option was relatively unobtrusive (and tasteless), but the enhanced matcha exuded a musty, powdery taste that wasn’t pleasant. The chocolate cold foamed coffee exhibited a genuine cocoa taste that complemented the bold cold brew, while the double hit of protein-infused vanilla latte and cold foam was sweet yet enjoyable. — Sam Stone, staff writer
On other corners of the internet
No other diva compares to Ellie the Elephant, the capricious and forever entertaining mascot of the WNBA’s New York Liberty. One moment she’s channeling Lady Gaga, and the next she’s delivering choreography to Lil Mama’s Lipgloss. It’s all about range, kids, so take note!
Bon Appétit took a glimpse behind the scenes as Ellie prepared for her grand halftime performance. Naturally, she dropped by Shake Shack for a pre-game snack, but I can’t reveal any more; click through to discover the details of Ellie’s game day choices. —S.S.
Back in 2022, we as a society were indeed shaken by the abrupt discontinuation of the Choco Taco, a long-standing ice cream truck classic. This publication mourned its premature end. However, thanks to the masterminds at Taco Bell and the national (mostly west coast–based) ice cream outlet Salt & Straw, the beloved treat is making a return, now renamed (The Tacolate—rhymes with chocolate) and receiving a gourmet revamp. The Tacolate features a waffle cone shell coated in chocolate but is filled with a more sophisticated cinnamon-ancho chile ice cream. All indications suggest it will be delightful. The boxed Tacolates will include the ice cream delicacy and two Taco Bell sauce packets, flavored mango jalapeño and wild-berry cinnamon. However, the Tacolate won’t be available at the fast food establishment—only at Salt & Straw locations and online. —Li Goldstein, associate newsletter editor
Lunar soil is reportedly an exceptionally suitable environment for cultivating tea. As reported by Salon, researchers made this discovery after replicating conditions on the moon, Mars, and utilizing “Devonian soil, an ancient, clay-rich type from Devon, England” as a control. “The tea plants in lunar soil thrived, competing well with those in Devonian soil, while the Mars saplings were unsuccessful.” From my (entirely unscientific) point of view, this bodes well for the future of tea amidst any shortage, though I ponder the logistics. How long will it take to cultivate a crop and transport it back to Earth? And how will they price tea grown on the moon? All these questions linger—hopefully not too far from our impending future. —L.G.
