Brief Summary
This video explores the journey of 11 foods from being considered trash to becoming highly valued treasures. It highlights how changing consumer preferences, environmental factors, and market forces have influenced the price and popularity of these foods.
- The video showcases how lobsters, once considered a cheap food, have become a luxury item due to overfishing and rising demand.
- Oxtail, once a throwaway cut of meat, has seen its price triple due to increased demand and supply chain issues.
- Foie gras, a controversial delicacy, has become incredibly expensive due to ethical concerns and the unique production methods of Eduardo Sosa.
- Oysters, once a cheap and accessible snack, have become more expensive due to the need for clean water and ethical production practices.
- Acai, a popular superfood, has seen its price rise due to increased demand and the challenges faced by small-scale farmers in the Amazon.
- Caviar, once a cheap food, has become expensive due to the endangered status of sturgeon fish.
- Sea urchins, once a filler ingredient, have become more expensive due to rising demand and the challenges of harvesting them.
- Tuna, once used for cat food, has become a luxury item due to its popularity in the Japanese sushi market.
- BBQ, once a way to use up cheap cuts of meat, has become more expensive due to the commercialization of barbecue and the rising price of meat.
- Quinoa, once a staple food for South Americans, has seen its price soar due to its nutritional value and growing global demand.
- Wagyu beef, once a relatively unknown commodity, has become a luxury item due to its unique marbling and the high cost of production.
Lobster: From Trash to Treasure
In the 1800s, lobsters were considered a cheap food in New England, even cheaper than canned beans. Today, a pound of lobster can sell for $50, making it one of the priciest seafoods. The video follows lobster fishermen in Maine, who are trying to protect the lobster population from the effects of climate change. The fishermen use various methods to ensure sustainable fishing practices, such as throwing back lobsters that are too big or too small, and protecting egg-bearing females. However, the lobster population is shifting further offshore due to warming waters, forcing fishermen to invest in larger boats that can travel further out to sea. The video also explores the processing of lobsters at Luke's Lobster, where the meat is separated into different parts and sold to restaurants and grocery stores. The video concludes by highlighting the history of lobster as a food, and how it has transitioned from a cheap food for the poor to a luxury item.
Oxtail: The Price of a Trend
Oxtail, once a throwaway cut of meat in the United States, has seen its price triple in recent years. This is due to increased demand from consumers who are looking for cheaper alternatives to other cuts of beef, particularly during and after the COVID-19 pandemic. The video explores the history of oxtail as a food, highlighting its popularity in Latin American, Asian, and Caribbean communities. The video also features chefs who are using oxtail in innovative ways, such as Judith Abel, who makes an oxtail ravioli dish at her restaurant in South Florida. The video concludes by discussing the controversy surrounding the rising price of oxtail, and how some people are trying to steer consumers away from the cut of meat.
Foie Gras: Ethical Production, High Price
Foie gras, a fattened goose liver, is a costly and controversial fine dining staple. The video follows Eduardo Sosa, a producer in Extremadura, Spain, who makes what he calls "ethical" foie gras. Unlike traditional foie gras, which is typically made by force-feeding ducks or geese, Eduardo's foie gras is produced by allowing the geese to roam freely and eat naturally. This method makes his product incredibly pricey, with a 180g jar costing over $200. The video explores the reasons behind the high price, including the ethical production methods, the unique flavor profile of the foie gras, and the limited production.
Oysters: From Street Food to Luxury Treat
In the 1800s, oysters were cheaper than eggs in America. However, overharvesting and pollution have driven up the price of oysters. The video explores the history of oyster cultivation, highlighting the invention of oyster farming by Sergius Orata, a Roman engineer. The video also discusses the decline of oyster populations due to overfishing, pollution, and disease. The video then follows a modern oyster farm in the United Kingdom, where oysters are raised in clean, controlled environments. The video concludes by highlighting the importance of sustainable oyster farming and the growing demand for oysters as a luxury treat.
Acai: The Superfood Boom
Acai berries, a popular superfood, are harvested in the Amazon rainforest of Brazil. The video follows Lucas Nogas, a farmer who harvests acai berries with his family. The video highlights the challenges faced by small-scale farmers, such as the dangerous work conditions and the short shelf life of the fruit. The video also explores the processing of acai berries, where they are turned into frozen pulp and exported to other countries. The video concludes by discussing the impact of the acai boom on the Amazon rainforest and the cultural traditions of the people who have been harvesting acai for generations.
Caviar: The Endangered Delicacy
Caviar, once a cheap food, has become expensive due to the endangered status of sturgeon fish. The video follows ASAP Pens, a company in Madagascar that has established Africa's first caviar farm. The video explores the challenges of raising sturgeon fish, including the long time it takes for them to mature and the difficulty of importing fertilized eggs. The video also highlights the company's commitment to sustainable practices, such as paying its workers three times the minimum wage and sourcing ingredients locally. The video concludes by discussing the company's efforts to market African caviar to Western markets.
Sea Urchins: The Prized Gonads
Sea urchins, once a filler ingredient in sushi rolls, have become more expensive than lobster due to rising global demand. The video follows Michael Robertson, a diver who harvests sea urchins in Santa Barbara, California. The video highlights the challenges of harvesting sea urchins, including the dangerous work conditions and the need to find urchins with good quality gonads. The video also discusses the impact of the decline of kelp forests on the sea urchin population and the ecosystem. The video concludes by exploring the processing of sea urchins, where the gonads are cleaned and sorted by quality.
Tuna: The King of Sushi
Bluefin tuna, once used for cat food, has become a luxury item due to its popularity in the Japanese sushi market. The video follows Takayuki Shinoda, a tuna scouter who works at the Toyosu Market in Tokyo. The video highlights the importance of tuna scouters in selecting the best tuna for customers. The video also discusses the decline of bluefin tuna populations and the impact this has on the tuna market. The video concludes by exploring the auction process at the Toyosu Market, where tuna is sold to high-end clientele and grocery stores.
BBQ: From Cheap Cuts to Luxury Meats
Texas barbecue began in the 19th century as a way for butchers to use up cheap cuts of meat. However, the commercialization of barbecue and the rising price of meat have led to barbecued cuts of brisket costing over $30 a pound. The video explores the history of Texas barbecue and the different styles of barbecue that are popular in the state. The video also features visits to four different barbecue restaurants in Austin, Texas, where the hosts try brisket, ribs, and sausage. The video concludes by discussing the importance of using wood to cook barbecue and the growing trend of using sustainable ranches to source meat.
Quinoa: The Perfect Food
Quinoa, a staple food for South Americans for centuries, has seen its price soar due to its nutritional value and growing global demand. The video follows farmers in Bolivia who grow Royal quinoa, a variety of quinoa that is considered to be even more nutritious than other types. The video highlights the challenges faced by farmers, such as the difficult terrain and the time-consuming process of cleaning the quinoa. The video also discusses the impact of the quinoa boom on Bolivia's economy and the environment. The video concludes by exploring the future of the Royal quinoa market and the efforts to protect the crop's unique qualities.
Wagyu Beef: The Luxury of Fattening
Japan's Wagyu beef wasn't always synonymous with luxury dining. The video follows Hiroki, a third-generation Matsu Saka Wagyu farmer in Mie Prefecture, Japan. The video highlights the unique characteristics of Matsu Saka Wagyu, such as its extremely low melting point and its intense marbling. The video also explores the high cost of raising Matsu Saka Wagyu, including the cost of feed, temperature control, and the long fattening period. The video concludes by discussing the growing demand for Matsu Saka Wagyu in international markets and the challenges faced by farmers in meeting this demand.
