Our last question asked: According to Bloomberg Business, the parmesan cheese you've been sprinkling on your penne could be ... what? Wood. The FDA has found evidence that some grated parmesan suppliers have been doctoring their product with substitutes and fillers like wood pulp.
Congratulations to Dan Rosenbaum of CenterRingMedia.com for being the very first to answer that (his full answer was "Cellulose. Wood pulp. Recycled Olive Garden menus. Yum!"). Honorable mentions go out to Trey Graham, Ken Walker, Chia Evers (whose answer was "How much WOOD would a WOODchuck grate if a WOODchuck could grate cheese?"), Hiram Reisner, Matt Nagel, Mark Gibbs (who quips "So, at best, some brands are only kinda cheesy. At worst, they woodn't taste good"), Robin Tierney (who suggests a "Possible American Dairy Assn spin:'contains fiber, so now it's a health food'"), Debkrol (who predicts "Next: Pizza Hut debuts out new choices: oak, walnut or cedar pizzas"), Carrie Gray, Tyler Gatlin (who wonders "Are we honestly surprised?"), Judyth Mermelstein, Ron Casalotti (who jokes "When we cell-u-lose"), Karen Elizabeth Fraser and Wendy L. Wilson for all getting right as well. Shout out to Margo Howard for reacting thusly: "Oh, God, you mean it may not be Parmesan cheese?!"
As for today's question, here it is: Move over, Duchess Kate. Who is BuzzFeed's newest "Royal Guest Editor?"
Click here to submit your answers to @MuckRack. IMPORTANT: If you choose not to click that link, please include the word "answer" in your tweet so we can find it (the link will automatically do so for you)!
... We’ll announce the winners in the next Daily!