Listener Celebrates 'Cheesepocalypse'

Host Michel Martin and Editor Ammad Omar crack open the listener inbox. This week, they take on the backlash from a conversation about the Velveeta cheese shortage.

Copyright © 2014 NPR. For personal, noncommercial use only. See Terms of Use. For other uses, prior permission required.

MICHEL MARTIN, HOST:

And now it's time for Backtalk, our first time on Thursdays. That's where we hear from you, our listeners. And editor Ammad Omar is back with us once again to tell us - what's going on today, Ammad?

AMMAD OMAR, BYLINE: Michel, we talked a little bit about a Velveeta shortage that's going on across the country. And if you don't already know, it's officially a pasteurized prepared cheese product. But, Michel, it's also known as liquid gold in some quarters - a must-have for football games. And so we thought the shortage was worth a closer look, also known as the cheese-pocalypse. But, Michel, the haters were out in full force, perhaps, best characterized by Roman Kozak, who wrote in from Omaha, Neb. He says: All I can say to this story is HOORAY - all caps. The reason that so many of us hate Velveeta is because it tastes awful. Yes, I don't like processed foods. Yes, I have serious doubts as to what is actually in the Velveeta. And I suppose I should add that all of my circle of friends feel the same way.

MARTIN: But you've eaten it - right? - though. See, I'm just saying. So - but I guess Roman isn't going to get a complimentary gift basket from the fine folks at Kraft anytime soon. It's OK.

OMAR: No, and, Michel, believe it or not, that wasn't the most nasty thing we got. It gets real serious on Twitter, like this one: Velveeta is the garbage water of cheese.

MARTIN: Ouch.

OMAR: That's from Jamin Keene or @KeenePOV - in Washington, D.C.

MARTIN: All right. Well, stay away from my buffet table.

OMAR: ...In Washington, D.C. Plenty more as well for anyone that wants to pile on to the pasteurized prepared cheese product bashing on Twitter.

MARTIN: OK. OK. Well, thanks for that. And remember at TELL ME MORE the conversation never ends. You can go to our website NPR.org/tellmemore, leave a comment. You can email us - tellmemore@NPR.org. Check us out on Facebook or tweet us. We @TellMeMoreNPR. Thanks, Ammad.

OMAR: Thank you.

MARTIN: And that's our program for today. I'm Michel Martin, and this is TELL ME MORE from NPR news. Let's talk more tomorrow.

Copyright © 2014 NPR. All rights reserved. No quotes from the materials contained herein may be used in any media without attribution to NPR. This transcript is provided for personal, noncommercial use only, pursuant to our Terms of Use. Any other use requires NPR's prior permission. Visit our permissions page for further information.

NPR transcripts are created on a rush deadline by a contractor for NPR, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of NPR's programming is the audio.

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and terms of use, and will be moderated prior to posting. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.

Support comes from: