SALT PIG

Is Costco Worth It?

Welcome to SALT PIG! There comes a time every year when we wonder: is paying for a membership at Costco worth it? Especially given the spectacle of the almost-fistfights in the parking lot, the morality of buying the world’s most giant chicken breasts, the longest lines, the tallest soft serves, the lifetime supply of Zyrtec that might expire before you can take it all, the physical grappling to fit it all in your freezer when you get home…it is truly savage. But then, after the food is all ziplock-portioned and decanted and the millions of boxes are tied up and dragged to recycling, there is a deep contentment, knowing that you might never, ever, EVER need to go shopping again. Is this just the price one pays to wild-out at one of the few clubs middle-aged people still go to? Discussed in this episode: * Ellie’s Old-Fashioned Rice Gratin [https://elinorhutton.substack.com/p/old-fashioned-rice-gratin] * Can the Golden Age of Costco Last? [https://www.newyorker.com/magazine/2025/10/27/can-the-golden-age-of-costco-last] from The New Yorker * The olive oil we both buy: Terra Delyssa organic extra virgin olive oil [https://terradelyssa.com/products/organic-extra-virgin-olive-oil-1?variant=41366300754104] * Lukas’ favorite Costco treat: Whisps [https://whisps.com/product/parmesan-cheese-crisps-10-87-oz/] Instagram [https://www.instagram.com/saltpigpodcast] | Substack [https://saltpig.substack.com/]

Homegrown Food Highs & Lows

Welcome to SALT PIG! This week, we are pushing back against the enshittification of Big Food [https://thefuturemarket.com/p/the-enshittification-of-big-food] and talking about what veggies are growing on Lukas’ roof and in Ellie’s backyard. Turns out homegrown food has a wide range of highs and lows: mistakenly planting the proliferative yet dull-as-rocks banana pepper, the verdant joy of clipping your own herbs and lettuces, the diverse findings of chili pepper experiments, and the horrifying, nightmare-inducing girth of a lost cucumber from 2012. Plus, can a ferment get too fermented, or is Ellie just a ninny? Discussed in this episode: * Pale in Comparison: What to Know about US Butter [https://www.rnz.co.nz/life/food/pale-in-comparison-what-to-know-about-us-butter] (via Radio New Zealand) * The Enshittification of Big Food [https://thefuturemarket.com/p/the-enshittification-of-big-food] (via Mike Lee)  * Lukas’ fermented hot sauce [https://lukasvolger.substack.com/p/four-steps-to-salty-funky-hot-sauce] * Lukas’ soupy orzo [https://lukasvolger.substack.com/p/a-high-protein-comfort-dish] Instagram [https://www.instagram.com/saltpigpodcast] | Substack [https://saltpig.substack.com/]

Outside Food

Welcome to SALT PIG! This week we are talking about eating food outside of home: from the beach to the park, from a car trip to just about every social interaction during COVID. Lukas extolls the virtues of slab sandwiches wrapped in parchment and individual half-pint containers. Ellie makes orzo salad with giardiniera-brine dressing. And we dissect the difference in appeal between a communal trough and a curated sharable spread. (Do you want to share long noodles with anyone??) Plus, hear the genesis story of Lukas’ love affair with oatmeal and one way to get extremely crispy salmon skin.  Discussed in this episode: * Goodbye Caputo’s [https://www.grubstreet.com/article/caputos-bake-shop-closing-broken-oven.html]…I guess we’ll be making our lard bread at home [https://www.youtube.com/watch?v=h2bxvkMltl0] now.  * Ellie’s Marinated Beans [https://www.elinorhutton.com/blog-list/2020/10/14/ever-present-marinated-beans] * Lukas’ Spicy Marinated Butternut Squash [https://www.lukasvolger.com/recipes/spicy-marinated-squash] * Lukas’ Beach Linguine [https://veggieburgermadness.wordpress.com/2013/07/08/beach-linguini-with-tomato-zucchini-mint-and-pecornio/] * Snacks For Dinner [https://www.harpercollins.com/products/snacks-for-dinner-lukas-volger?variant=39651597385762] Instagram [https://www.instagram.com/saltpigpodcast] | Substack [https://saltpig.substack.com/]

Does Lukas Hate Lentils?

Welcome to SALT PIG! Buckle your seatbelts everyone, because we are about to break the biggest scandal this side of the East River. Or at least in SALT PIG history, in all three months of its existence. Lukas—cookbook writer extraordinaire, vegetable whisperer, bean club acolyte—has a thing AGAINST lentils. WHaaat? But don’t despair! We break down many ways these sometimes-chalky pulses can be prepared and we dissect the root of his ambivalence. Will he find a lentil dish he truly craves? Will Ellie recover from her shock? Listen and find out! Discussed in this episode: * Table Manners episode [https://www.tablemannerspodcast.com/listen] featuring Kristin Scott Thomas * Mujaddara/mujadra/mujadarah/mejadra recipes from Ottolenghi [https://www.theguardian.com/lifeandstyle/2010/oct/09/mejadra-recipe-yotam-ottolenghi], from Hot Date! [https://lukasvolger.substack.com/p/rawaan-alkhatibs-bulgur-mujadarra] by Rawan Alkhatib, from Naz Derivian [https://cooking.nytimes.com/recipes/1026528-mujadara-lentils-and-rice-with-fried-onions?unlocked_article_code=1.dFA.qtfU.iomGwdlU_l1_&smid=share-url] * Fagioli: The Bean Cuisine of Italy [https://www.ranchogordo.com/products/fagioli-the-bean-cuisine-of-italy] by Judith Barrett, and recipe for Pasta con Lenticchi [https://lukasvolger.substack.com/p/pasta-con-lenticchi] * Deb Perelman’s My Favorite Lentil Salad [https://smittenkitchen.com/2022/01/my-favorite-lentil-salad/] * Catherine Newman’s Red Lentil Falafel [https://cronesandwich.substack.com/p/three-things-23d] Instagram [https://www.instagram.com/saltpigpodcast] | Substack [https://saltpig.substack.com/]

Life Beyond Tupperware

Welcome to SALT PIG! This week, we go beyond the Tupperware drawer of yore to discuss the food storage realities of our kitchens: what containers are best for freezing our ever-present broth, what jars and packaging we wouldn’t dream of recycling, the appeal versus futility of beeswax wraps, and the best receptacles for pawning off leftovers for our husbands’ lunches. It opens up some big life questions, like, why is decanting rice so satisfying? Can gallon-sized ziplocks ever be properly washed, and are they a vice worth keeping? Plus, find out the root of one of Ellie’s romantic fantasies—all we will say here is that it involves a “sugar drawer.” Spicy! Discussed in this episode: * We’re not the only ones obsessed with Talenti Gelato containers [https://www.reddit.com/r/Frugal/comments/qtyagx/talenti_gelato_containers_are_perfect_for_food/] * Weck Jar Lids [https://www.bostongeneralstore.com/products/weck-keep-fresh-lids] * Cambro Containers [https://www.cambro.com/Products/food-storage/] * Souper Cubes [https://www.soupercubes.com/collections/all-souper-cubes-products] * Soy Sauce Marinated Eggs [https://www.bostongeneralstore.com/products/weck-keep-fresh-lids] Instagram [https://www.instagram.com/saltpigpodcast] | Substack [https://saltpig.substack.com/]