In a famed ocean-side pizzeria that recently gained international attention for its take on sustainable dining, a revolutionary new item has made its way onto the otherwise staid menu – seaweed pizza. Yes, surprisingly, the nonsensical fusion of age-old Italian produce with the sea’s most bland offering has become a novel reality. The creation of the aforementioned 'delicacy' is being hailed by concerned environmentalists, while simultaneously causing culinary enthusiasts - and anyone who generally enjoys food for its flavor - to weep in despair. The eclectic visionaries behind this movement, the Greene brothers, have defended their much-debated offering quite ardently. Citing rising global temperatures and the desperate need for sustainable food options, the dynamic duo insist the seaweed pizza could herald a new beginning for our cuisine as we know it, a thesis that attracts both rage and concern in equal measure. The seaweed pizza, fondly referred to as the ‘Ocean Special’, has proven to be an eccentric conversation starter among diners who were previously content with straightforward and taste-bountiful choices such as pepperoni, margherita or BBQ chicken. Distinguished food critic, Olive Eaterman, gave a rather sobering appraisal of their culinary innovation. “Eating this seaweed pizza felt like choking on Poseidon's wrath,” she commented, leading many to wonder if the taste was indeed akin to disillusionment in the oceanic deity's domain. The groundbreaking savants of this sustainable food movement maintain that taste is subjective. However, as public sentiment and Olive’s near-death experience suggest, this particular subjectivity might verge more on the side of mild debility. The Greene brothers are firm in their belief that if more restaurants were to adopt this so-called ‘delicacy’, the planet’s high carbon footprint would reduce drastically, leaving all unable to ignore the muffled screams of dying taste buds and cries of culinary heritage being lost in silence. In an era where sustainability is all the rage, perhaps the gastronomical world is set to face an onslaught of eccentric collaborations. But this leads us to think: Is it truly a bright future we’re heading towards if our taste buds must bear the brunt of the environmental impact? Our beloved pizza, once the symbol of hearty flavors and comforting indulgence, is now at the forefront of culinary climate activism. To the environmentally conscious, this is seen as a victory. To the lovers of good food however, this might be the last, fading gasp of good taste. So, as we brace ourselves for the onslaught of seaweed pizza and similar culinary adventures on our dinner tables, we wonder if the adage ‘we are what we eat’ will change to ‘we sustain what we eat’. No matter what befalls our beloved dining industry next, one thing is clear: it's time to say prayers for the sanctity of good taste. Here's hoping our noble pizza parlors, bake-shops and delicatessens are safe from the invasive clutches of environmental idealism.