This Roasted Fennel Breakfast Hash is simple and delicious. Baby redskin potatoes roast with fennel and onions and is served topped with a poached (or fried) egg. Yields 6 servings in about an hour.
Weekends are all about breakfast.
And breakfast usually consists of some sort of hash that we can put an egg on top of. Recently I whipped up this simple sheet pan hash. As you’ll soon see, this hash is incredibly easy, as any oven-roasted hash should be, and if you’ve never had the pleasure of experiencing roasted fennel- you’re in for a treat. The fennel softens yet a slight crunch remains. The edges caramelize and the licorice flavor mellows out so just a hint remains. It’s utterly scrumptious.
Tossed with tender roasted potatoes, Parmesan cheese, chopped fresh parsley and fennel fronds, topped with a poached or fried egg!
To Make This Roasted Fennel Breakfast Hash You Will Need:
redskin potatoes – The base of this breakfast hash.
yellow onion – Lends delicious onion flavor.
fennel bulb – Adds a mellow licorice flavor when roasted.
avocado oil – Or substitute with extra light olive oil.
On a rimmed baking sheet, add 2 pounds diced redskin potatoes, 1 diced medium yellow onion and 1 fennel bulb that has been diced.
Drizzle with 2-1/2 tablespoons avocado oil and season with 1 teaspoon kosher salt, 1 teaspoon paprika, 3/4 teaspoon garlic powder and lots of freshly ground black pepper.
Using a spatula, stir and toss to combine.
Evenly spread the potato and fennel mixture out and slide onto the middle rack of your preheated and roast for 30 to 35 minutes. Or until the potatoes are fork tender and the fennel is soft with a little texture remaining.
Sprinkle with 1/4 cup freshly grated parmesan cheese, 1 tablespoon each minced fresh parsley and fennel frond.
Toss one last time to combine.
With the oven turned off, slide the pan back in to keep warm and work on poaching or frying the eggs.
Serve spoonfuls of the roasted fennel breakfast hash onto plates and top with your choice of egg. Season the egg with a little salt and pepper and extra mince parsley and fennel fronds.
Immediately break into the egg so the yolk can cascade down and overtop of the hash.
Serve with buttered toast and prepare to fall in love.
Enjoy! And if you give this Roasted Fennel Breakfast Hash recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Roasted Fennel Breakfast Hash
This Roasted Fennel Breakfast Hash is simple and delicious. Baby redskin potatoes roast with fennel and onions and is served topped with a poached (or fried) egg. Yields 6 servings in about an hour.
Prep Time: 20 minutesmins
Cook Time: 35 minutesmins
Additional Time: 5 minutesmins
Total Time: 1 hourhr
2poundsredskin potatoes, diced
1largefennel bulb, diced
1medium yellow onion, diced
2½tablespoonsavocado oil, or extra light olive oil
1teaspoonkosher salt
1teaspoonpaprika
3/4teaspoongarlic powder
freshly ground black pepper, to tast
1tablespoonminced fresh parsley leaves, plus more for garnish
1tablespoonminced reserved fennel fronds, plus more for garnish
1/4cupgrated parmesan cheese
6eggs, poached or fried
Preheat your oven to 400℉ (or 200℃).
On a rimmed baking sheet, add 2 pounds diced redskin potatoes, 1 diced medium yellow onion and 1 fennel bulb that has been diced.
Drizzle with 2-1/2 tablespoons avocado oil and season with 1 teaspoon kosher salt, 1 teaspoon paprika, 3/4 teaspoon garlic powder and lots of freshly ground black pepper.Using a spatula, stir and toss to combine.
Evenly spread the potato and fennel mixture out and slide onto the middle rack of your preheated and roast for 30 to 35 minutes. Or until the potatoes are fork tender and the fennel is soft with a little texture remaining.
Sprinkle with 1/4 cup freshly grated parmesan cheese, 1 tablespoon each minced fresh parsley and fennel frond. Toss one last time to combine.
With the oven turned off, slide the pan back in to keep warm and work on poaching or frying the eggs.
Serve the hash onto plates and top with a poached or fried egg, salt and pepper and extra parsley and fennel fronds.
This pumpkin pie recipe is the perfect bake-ahead fall dessert.
It’s easy to make with pumpkin puree and spices all tucked inside a buttery flaky crust and baked until golden.
No holiday meal would be complete without a slice of pumpkin pie.
‘Tis the season for oversized hoodies, crunchy leaves, and brisk weather. When fall rolls around I’m ready for all things pumpkin!
Ingredients in Pumpkin Pie
This pumpkin pie recipe is made with simple ingredients. It’s easy to make and best of all, it should be made ahead of time.
Pumpkin – Use canned pumpkin puree (not canned pumpkin pie mix) in this recipe as it is easiest to work with. I find the results are always consisent with canned pumpkin.
If using fresh pumpkin purée, line a strainer with paper towel and let the puree drain for at least an hour. This helps ensure it is very well drained to help the pie set up properly.
Spices – Pumpkin pie spice can be purchased at almost any store. If you don’t use it often you can make your own homemade version with cinnamon, ground ginger, nutmeg, allspice, and ground cloves. You replace the pumpkin pie spice in this recipe with 1 teaspoon of ground cinnamon.
Evaporated Milk – Evaporated milk is has a nice creamy consistency, be you’re not using sweetened condensed milk. It can be repalced with half and half or cream if needed.
Eggs & Sugar – Large eggs should be at room temperature. A combination of brown and white sugar adds just the right amount of sweetness.
Pie Crust – I prefer homemade pie crust but of course, you can use store-bought pie dough (or even a graham crust). The crust does not need to be pre-baked (or blind-baked) for this recipe.
How To Make Pumpkin Pie
Line a 9-inch pie plate or pie dish with a prepared pie crust and add a sprinkle of flour and sugar to the empty crust.
In a medium bowl, whisk together the pie-filling ingredients.
Pour the pumpkin mixture into the prepared crust.
Bake and cool. Top it with heaps of whipped cream!!
Adding a touch of flour/sugar to the crust before adding the pumpkin helps keep the crust from getting soggy (or you can brush the crust with a bit of egg white instead).
Start with a high oven temperature and then reduce it to help bake the bottom crust.
If the edges of the pie start to brown too much, cover them with aluminum foil or a pie shield.
Pumpkin pie will be a little bit jiggly when it’s done but it should not be wet or wiggly.
How to Know When Pumpkin Pie is Done
Pumpkin pie will still have a slight jiggle when it’s fully cooked. It should not be wet or wiggly. Overcooking can cause cracks so once it’s cooked remove it from the oven and place it on a wire rack.
How to Store Pumpkin Pie
Fridge: Store homemade pumpkin pie lightly covered in the fridge for up to 4 days. Pumpkin pie can be served at room temperature or chilled (or even heated a little bit in the oven). My preference is room temperature so I remove it from the fridge about 2 hours before serving.
Freezer: A baked pumpkin pie can be made ahead of time and frozen. Bake as directed below and cool completely. Cover well with plastic wrap and freeze. To serve, thaw for at least 24 hours in the refrigerator.
More Thanksgiving Pies
Did you love this pumpkin pie recipe? Be sure to leave a rating and a comment below!
4.98 from 86 votes↑ Click stars to rate now! Or to leave a comment, click here!
Homemade Pumpkin Pie Recipe
This is a perfect pumpkin pie recipe filled with warm fall flavor.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Cool Time 2 hourshours
Total Time 3 hourshours15 minutesminutes
Preheat the oven to 425°F. Adjust one rack to the lower third of the oven.
Line a 9-inch pie plate with a single prepared pie crust. Crimp the edges as desired.
In a small bowl, combine 2 teaspoons of sugar and flour. Sprinkle the mixture on the bottom of the prepared pie shell and set aside.
Pie Filling
In a small bowl combine brown sugar, white sugar, pumpkin pie spice, and salt.
In a large mixing bowl, beat the eggs with a whisk. Stir in the pumpkin puree to combine. Add the brown sugar mixture and evaporated milk. Whisk to combine.
Pour the pumpkin mixture into the prepared pie shell and place it on a baking sheet. Bake for 15 minutes. Reduce the temperature to 350°F and bake for an additional 40-50 minutes or until set.
Cool on baking rack until completely cooled (at least 2 hours).
If using fresh pumpkin puree, line a strainer with paper towel and allow it to drain for at least 1 hour. Use homemade or store bought pie dough. The pie crust does not need to be pre-cooked or blind baked. A sprinkle of flour and sugar keeps the crust from getting soggy. Pumpkin pie will be a little bit jiggly when it is done but it should not be wet or wiggly.
Marvel comics, TV shows, and especially movies seem to have a requirement to emphasize the “what’s next” of it all, where the end of everything is also a tease for something else. Well, folks, Insomniac Games took that assignment, ran with it, and took a few extra laps just for good measure.
Spider-Man 2, the triumphant sequel of one of the best games of 2018, is packed with teases and Easter eggs, all of which could be spun off into new games, half-sequels, or the ultimate finale of Spider-Man 3. We’ve got evil brothers hidden in plain sight, a mysterious bartender rendered in PlayStation 1-style graphics, and more symbiote threats than we initially thought. Let’s tuck into it.
[Ed. note: This post contains major spoilers for Marvel’s Spider-Man 2. If you haven’t beaten the campaign of the PlayStation 5 game and cleared every side mission, you will probably be spoiled by something in here.]
Spider-Man 2 sequel teases
Image: Insomniac Games/Sony Interactive Entertainment via Polygon
There are a lot of teases for the future of Insomniac’s Marvel games, and several of them come at the very end of side missions or are a bit obscure if you’re not a comics reader.
Otto’s plan for the final chapter
Image: Insomniac Games/Sony Interactive Entertainment via ScereBro PSNU/YouTube
In one of the post-credits scenes for Spider-Man 2, Norman Osborn visits his old frenemy Otto Octavius. Otto is, of course, imprisoned in the Raft penitentiary because of all those crimes he committed as Doctor Octopus back in the first game.
Norman wants Otto to tell him the identity of the Spider-Mans so that he can seek revenge against them for putting Harry in a coma. Otto, who used to be lab partners with Norman but now hates his guts, revels in Osborn’s suffering and refuses to help, and he just keeps working on his manifesto. When Norman asks what Octavius is writing, he simply responds, “The final chapter,” as he limps toward the camera.
The tease here is really just that Otto is clearly going to be back in some capacity in a potential Spider-Man 3. Although with his physical condition worsening (it’s established in Marvel’s Spider-Man that Otto has some kind of degenerative brain disorder that’s causing him to lose his fine motor skills), it’s unclear whether he’ll be fighting on the front lines or playing the role of master tactician.
Miles, meet Cindy and Albert Moon
Image: Insomniac Games/Sony Interactive Entertainment via Dan Allen Gaming/YouTube
After Miles’ mom, Rio, spends the entire game asking him to meet her new boyfriend, Miles finally opens the door to meet Albert in one of the post-credits scenes. But Albert isn’t really the tease here, as it’s quickly revealed that Albert has brought his daughter Cindy with him to the family dinner.
Cindy Moon is better known as Silk, yet another Spider-person who fights baddies and protects New York. In some versions she has a rather traumatic upbringing and isn’t particularly close with her father. Insomniac is clearly looking to twist this origin, although we’re not quite sure how just yet.
Norman wants the ‘G-Serum’
Image: Insomniac Games/Sony Interactive Entertainment via Dan Allen Gaming/YouTube
After the Spider-Mans and MJ defeat him, Venom reverts back to Harry, who, as we said earlier, is in a coma. In a fit of rage over his son’s condition, Norman calls someone to ask for the G-Serum.
Now, it’s never explicitly stated, but this is about as on the nose as you can get for a Green Goblin tease. In the moment, it seems like Norman wants the G-Serum for Harry, but we have no doubt it’ll end up in the disgraced former mayor eventually.
Wait, isn’t that Knull’s symbol?
Image: Insomniac Games/Sony Interactive Entertainment via Zanar Aesthetics/YouTube
During the campaign, it’s revealed that the symbiote came to Earth via a meteor, and that meteor has a big, red spiral on the front of it, which is most often associated with Knull, aka the King in Black, the tyrant god of symbiotes.
Interestingly, the game never mentions Knull by name, or even really alludes to an additional cosmic presence outside of the meteor itself, which Miles, Pete, and MJ destroy at the end of the story. This could be just a nod to comics fans, but it could also be a seed that might blossom into a full symbiote invasion led by the king himself.
Cletus Kasady is in possession of a symbiote
Image: Insomniac Games/Sony Interactive Entertainment via HD Playground/YouTube
Peter works to take down a cult called The Flame over the course of Spider-Man 2, And in the final quest, Insomniac reveals the cult’s leader to be none other than Cletus Kasady, everyone’s favorite serial murderer.
Cletus is the symbiote host for Carnage, the red-tinged symbiote villain who has given both Venom and Peter a lot of trouble over the years. With Kasady uncaptured at the end of Spider-Man 2 and in possession of a healthy symbiote, the rise of Carnage is all but assured.
The Chameleon is thriving in NYC
Image: Insomniac Games/Sony Interactive Entertainment via GameClips/YouTube
After chasing down all of Kraven’s drones, the two Spider-Mans eventually stumble upon a beautiful penthouse apartment with a secret basement. Turns out this place belongs to Chameleon, a master of disguise. (Fun fact: He was the first villain Spider-Man ever faced in the original comics.) Oh, and the Chameleon is also Kraven’s brother.
As the Spider-Mans swing away from the apartment, we see a man in disguise looking toward the rooftops, indicating that the Chameleon was watching as the heroes ransacked his apartment. Chameleon has clearly been set up in the city for a while, and this tease seems to indicate that he’ll appear in a Spider-Man sequel.
Miguel O’Hara and the Bar with No Name
Image: Insomniac Games/Sony Interactive Entertainment via PerfectParadox/YouTube
Once you’ve collected all the Spider-Bots in the game, you’ll get a signal that leads you to an alleyway. When you get there, a portal opens, and you see a bartender named Delilah standing behind a bar. Delilah is the operator of the Bar With No Name, a secret bar for villains in the Marvel universe. After a cryptic chat, she opens a box and steals all the Spider-Bots you spent so long collecting. She then name-drops Miguel (O’Hara) before shutting the portal.
This is a weird little Easter egg that doesn’t exactly have a clear tease. But with the nature of the Spider-Bots all being based on Spider-Man characters and villains from other universes, and Delilah’s style being that of a PlayStation 1 game, this seems to be teasing a multiversal story or some kind of crossover. It’s very unclear what this could be leading to or what it has to do with Miguel O’Hara, aka Spider-Man 2099.
Spider-Man no more?
Image: Insomniac Games/Sony Interactive Entertainment via DVESF/YouTube
Pete hangs up his tights at the end of Spider-Man 2, letting Miles handle the city while the original Spider-Man gets a well-earned break. But this seems more like a Spidey-hiatus than full-on Spidey-retirement. We’d wager we’ll see a decent time skip between Spider-Man 2 and Spider-Man 3, and that Pete will be married and potentially a father before he dons the suit again.
Are we getting another half-sequel?
Marvel’s Spider-Man: Miles Morales (2020)Image: Insomniac Games/Sony Interactive Entertainment
Spider-Man: Miles Morales was a big hit with fans, and took the massive, sprawling Marvel’s Spider-Man and condensed it down to just a handful of hours. It told a great little tale, introduced us more completely to Miles as a hero, and, crucially, did a lot of legwork to set up Spider-Man 2.
Based on the reception of Miles Morales, it seems extremely unlikely that we won’t see another half-sequel that bridges the gap between Spider-Man 2 and Spider-Man 3. The real question, then, is whothat half-sequel will be about. We have a handful of ideas on that.
Venom
Venom is the clear candidate for a spinoff game. Not only is he briefly playable in Spider-Man 2 already (we’re not game designers, but we have to imagine at least some of that hard dev work will transfer over to a new game), but it seems like Insomniac’s developers have at least thought about it.
In a recent interview, Spider-Man 2’s narrative director, Jon Paquette, told Insider that the team is waiting to see how fans react and what they want before committing to any spinoffs. This was in direct response to a question about a Venom game, so most people (ourselves included) are taking this as at least soft confirmation that Insomniac is toying with a Venom spinoff, and that the answer basically amounts to “we’re not not making a Venom game (*wink*).”
But you may be asking yourself, “Wait, isn’t Harry in a coma, and wasn’t the Venom symbiote destroyed?” The answer to both of those questions is technically yes, but there’s a Venom-sized “but” that follows. Spider-Man 2 very clearly establishes that symbiotes remain inactive inside the host even after they’ve separated themselves from the original parasite.
Just like how Mister Negative was able to harness Pete’s latent symbiote to turn him into Anti-Venom, it seems very easy to explain how someone with a very powerful connection to their symbiote (like Harry) could have their alter ego reawaken despite the host symbiote being “dead.” This could be especially fun with Harry’s current predicament, as it means we could spend the first bit of a Venom game piloting around a comatose Harry, wreaking havoc and getting into scrapes with Miles.
Silk
Silk is another strong possibility for a spinoff, as it’s essentially the same setup that led from Spider-Man into Miles Morales. However, Miles plays a major role in the first Spider-Man before getting any powers. All we see of Cindy is the back of her head, and we learn nothing about her character in Spider-Man 2.
With Silk just being a blink-and-you’ll-miss-it tease, it seems much more likely that she’ll feature heavily in whatever half-sequel we end up getting before being playable in Spider-Man 3.
Miles Morales 2
Our final guess for a half-sequel is just a straight-up sequel to Miles Morales. This makes some sense, but is also just boring in comparison to the other two options — no offense to Miles, but we already have two full games where we can play as him whenever we want!
Still, a Miles sequel would allow Insomniac to explore a New York where Miles is the only Spider-Man, and even bring Cindy in as his trainee. This would be a poetic handoff after the tutelage Miles received from Peter in Miles Morales and Spider-Man 2, and a great setup for a third game. I mean, who doesn’t want to hear Pete refer to himself as Silk’s “Spider-Grandpa”?
But a Miles Morales sequel in that fashion is still retread ground, and Insomniac seems hell-bent on delivering new experiences each time it puts out a Spidey product.
So where does that leave Spider-Man 3?
Image: Insomniac Games/Sony Interactive Entertainment via Polygon
Insomniac Games has clearly left itself a lot of wiggle room when it comes to the future of its Spider-Man. Will Carnage show up in Spider-Man 3, or will he take center stage in a Venom game? Is that Miguel teaser an offhand tease of another spinoff we don’t know about, or just another side activity in a sequel that’s probably five years off? We don’t know the answers to either of those questions, and it’s entirely possible that Insomniac doesn’t have them 100% pinned down yet, either.
So what do we know for sure about the next game? Well, Norman’s Green Goblin will be a pretty big deal. That’s a very safe bet — the free space on all your Spider-Man 3 bingo cards at home. We also know that Otto will play some kind of role as well, likely as a third party warring against both Green Goblin and Spider-Man.
And we know we’ll have no shortage of heroes for us to embody, with Miles, Cindy, Peter, and (probably) Harry all on the bench and ready to take on whatever Insomniac has in store for New York.
We’re still at least two or three years (and a whole-ass Wolverine game) away from learning what’s next for Insomniac’s New York. But the studio has certainly given us plenty to ponder in our time away from the web-head and his crew of friends and enemies.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
This easy French Toast recipe will definitely up your breakfast game and bring everyone to the table!
Thick slices of bread are dipped in a vanilla custard mixture and cooked in a little bit of butter. Top a stack of fluffy French Toast with maple syrup or fruit.
Serve with fresh berries and bacon for the perfect weekend meal.
Ingredients for French Toast
French Toast isn’t actually a French recipe; it’s claimed to be a Roman recipe of bread that was soaked in milk and then fried. Known in France as “pain perdu” (lost bread), this is the perfect weekend breakfast.
Besides being delicious, any good French Toast recipe is going to have milk, eggs, and some warm spices like cinnamon or even nutmeg. The best recipes are made with good bread, a thick mixture of eggs, milk or cream, and spices. The pieces are dipped in the egg mixture and then either fried or baked to fluffy perfection.
The Best Bread for French Toast: Choose thick, dense slices like brioche or challah for a nice fluffy French toast since they can soak more custard. You can use any type of bread, from simple sandwich bread to Texas Toast or baguettes. If using a thinner bread (like sandwich bread) be sure not to oversoak it in the egg mixture.
Eggs & Milk: Eggs and milk create the batter for a perfect, custardy texture. Milk can be substituted with other liquids (like dairy-free milk such as oat or almond milk, or even eggnog).
Sugar: Sweeten the custard with a bit of sugar or brown sugar.
Vanilla & Cinnamon: These are added for flavor; you can try other extracts or spices like pumpkin pie spice or apple pie spice.
How to Make French Toast
French Toast is really easy to make; it’ll become a staple breakfast or even dinner when you’re in a rush. It’s great with fried eggs too!
Whisk together the wet ingredients in a shallow bowl.
Dip each slice of bread into the egg mixture, allowing the bread to soak in a bit of the custard.
Cook in butter in a skillet or on a griddle until lightly browned on each side.
French toast can be made ahead and cooked before serving. Dip the bread slices per the recipe below and place them in a single layer on a rimmed baking sheet. Cover with plastic wrap overnight. Remove the baking sheet from the fridge 30 minutes before cooking and prepare as directed.
While mixing the ingredients, you could add other flavors:
Try almond, orange extract or orange zest, or apple pie spice.
Add a splash of Bailey’s Irish Cream or Grand Marnier.
Top with fresh fruit like strawberries, blueberries, raspberries, or sliced bananas
Make-Ahead French Toast: To make French toast an easy breakfast option, make a big batch on the weekend, and they can be either heated in the microwave or popped into the toaster on busy weekday mornings.
Breakfast for the Family
Did you enjoy this Easy French Toast Recipe? Be sure to leave a rating and a comment below!
5 from 62 votes↑ Click stars to rate now! Or to leave a comment, click here!
Quick and Easy French Toast
This French toast recipe is a quick and delicious brunch option made with easy ingredients!
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
In a shallow dish or bowl, whisk the eggs, milk, vanilla, sugar, cinnamon, and a pinch of salt until well combined.
Preheat a skillet or griddle over medium-low heat. Melt 1 tablespoon of butter in the pan or on the griddle.
Dip the bread into the egg mixture, allowing a few seconds for the egg to soak into the bread. Flip the bread over and repeat on the other side.
Place the bread in the pan and cook over medium-low heat until cooked through, about 4 minutes per side. (Add more butter as needed for the remaining slices of bread).
Cooking time can vary based on the thickness and density of the bread and the amount of custard soaked into the bread. Cook over medium low heat to allow the custard to cook through without burning the outside of the bread. To feed a crowd, preheat the oven to 200°F and place a casserole dish or baking sheet in the oven, add slices of cooked French toast to keep warm until all batches are cooked through. Sprinkle French toast with cinnamon sugar or powdered sugar after cooking if desired.
Miss Minutes is back, and so is Jessica Clemons to break down the latest episode of Loki! Who is Victor Timely (01:00)? What is Sylvie doing (06:15)? Are Ravonna Renslayer and Miss Minutes actually working together (09:40)? Find out all of that and more in Splash Page!
Host: Jessica Clemons Producers: Aleya Zenieris, Jonathan Kermah, and Jack Sanders Additional Production Supervision: Arjuna Ramgopal
For John Amalfitano, 60, the past is ever-present.
Amalfitano’s Dunellen, New Jersey home is filled with relics from a bygone era, items that he says he has a connection with.
“I don’t know what it is with me,” he told CBS News.
The most memorable item in his home is an unusual find: A chicken egg that a neighbor found in an egg carton in 1951. Written on the egg is a message from a Miss Mary Foss of Forest City, Iowa.
John Amalfitano.
On the Road
“Whoever gets this egg please write,” Foss had written, along with her name and location. Amalfitano said his neighbor held onto the egg for 50 years, without bothering to find Foss or write back.
The neighbor then gave it to Amalfitano, who held onto it for another two decades before sharing photos on social media. He posted pictures of it on a “Weird and Wonderful Secondhand Finds” Facebook page, wondering to the three million members of the group if Foss was still alive.
The dated egg included a message asking its finder to write.
On the Road
The group scrambled to find Foss. The message was 72 years old, and many feared it wouldn’t be easy to find Foss, but in less than a day, they had tracked her down.
Foss, now 92 years old, told CBS News that she remembered writing on the egg. As a teenager, she had worked in an egg packing plant and dreamt of meeting someone in a far-off place.
“We all dream,” she explained. The note on the egg was her own message in a bottle.
Mary Foss.
On the Road
Now, more than seven decades after writing it, she’s made the connection she longed for — and been reunited with her egg. Amalfitano and Foss met on Zoom for the first time recently, and Amalfitano was sure to show her the egg, its message still visible.
Foss seemed delighted to see the egg again, but said she likely wouldn’t meet up with Amalfitano in person.
“He’s got his problem, keeping an egg that long,” she said.
U.S. chicken producers want to do their part to bring down current soaring egg prices by selling their 400 million surplus eggs to food producers.
But first they have to convince the FDA to change the rule that prevents eggs laid by chickens in the meat industry to be used for human consumption.
Egg prices have surged over the past year thanks to the ongoing bird flu outbreak and the highest inflation in decades, prompting calls for a price-gouging investigation. The national average retail price of a dozen eggs hit $4.25 in December, up from $1.79 a year earlier, according to the latest government data.
The National Chicken Council trade group submitted a formal petition to the Food and Drug Administration Thursday asking officials to drop a rule passed in 2009 that keeps chicken producers from selling their excess eggs because they aren’t refrigerated right away.
“Already faced with record egg prices, consumers might be hit even harder in their wallets as we head into the Easter season unless FDA provides us with a pathway to put these eggs to good use,” said Ashley Peterson, the trade group’s senior vice president of scientific and regulatory affairs.
The bird flu outbreak has had an outsized impact on egg prices because more than 43 million of the 58 million birds that have been slaughtered to help control the spread of the virus have been egg-laying hens. But egg farmers have also been grappling with high feed, fuel and labor costs that have contributed to the rising prices.
It’s not clear exactly how big of an impact the eggs chicken producers want to sell might have on prices because there are roughly 100 billion eggs a year produced in the U.S., so adding 400 million more to the market may not have a huge effect.
The FDA said it would review the Chicken Council’s petition and respond directly to that group. But concerns about food safety are what drove them to adopt the rule that prohibited the sale of the eggs in the first place.
When a broiler hatchery produces eggs, they are kept at 65 degrees until they are ready to be placed in incubators to be hatched. The FDA said in its rule that eggs that are going to be used for food need to be stored at temperatures below 45 degrees within 36 hours.
The Chicken Council said it believes the eggs would be safe because they would be pasteurized before they were used by food producers. The eggs that chicken producers don’t need to produce more chickens for meat production wouldn’t be sold to consumers in grocery stores. Instead they would go to makers of food products and processed eggs that are sold to bakers and other food companies.
The Chicken Council estimates that this FDA rule prohibiting the sale of these eggs costs chicken farmers about $27 million a year because currently the eggs are either thrown away, rendered or used for animal food.
But the United Egg Producers trade group said it would be a bad idea to relax food safety rules to allow these eggs laid by chicken producers to be sold.
“The safety of eggs is always the priority for America’s egg farmers, as is firm compliance with all regulatory requirements related to food safety,” said Oscar Garrison, the egg trade group’s vice president of food safety regulatory affairs. “United Egg Producers opposes the petition by the National Chicken Council because it does not comply with the egg safety rule.”
There’s now a “basically” a waiting list for eggs from the Leaf and Bean Farm in Virginia, co-run by Nivek Anderson-Brown.
“We have a list of regulars,” she tells Entrepreneur. “And a list of people trying to get eggs.”
Anderson-Brown is a homesteader, meaning that through things like growing herbs and tomatoes, she and her husband attempt to live a self-sufficient existence as far as food goes. (They also document their journey on TikTok).
They have 12 hens who each lay one egg a day, and sell the majority to friends and family for $6 a dozen. (About $2 less than at her local store by her account.) They typically sell to six families regularly, but now have six more on a waiting list of sorts.
Brown says inquiries for their eggs have doubled since egg prices dramatically shot up in stores. “There’s a lot more of, ‘Well listen if you get any extra…’”
The demand for eggs has reached acute levels as avian flu has culled flocks around the world. In the U.S., egg prices have gone up by 60 percent from December 2021 to December 2022, per the Consumer Price Index, and food prices overall in 2022 increased by 9.9 percent. This has driven interest in eggs from farms around the country, as well as looking into raising their own hens or pigs, Insider reported, citing local outlets.
Cidni, a homesteader in east Texas who did not share her exact location or last name for privacy reasons, told Entrepreneur that they’re starting to get a lot more questions about raising hens from, in particular, her husband’s coworkers in nearby Tyler, Texas.
“He is the one hearing, ‘Eggs are so expensive, I need to start raising, how do you do it?’” she said.
Cidni says that when someone has eggs in her homesteading groups, the comments and requests to buy them fly in. “They are just manic for eggs right now,” she says.
Cidni currently sells eggs from her flock to about a dozen nearby families. But after noting the price increases, discovering their preferred breed for laying, and getting more advertising among her husband’s new coworkers, they’re looking to add a host of birds to their flock.
Anderson-Brown said she still hears from people wondering if it’s cheaper or not to raise hens and produce your eggs. “They’re still missing the whole point,” she said. “You should be trying to be self-sustainable so things like this don’t affect your bottom line and how things like this are going to affect how you serve food to your family.”
It’s egg-actly what people might need these days:Cheaper eggs. And they’re trying to getting them from across the border.
According to The New York Times, U.S. Customs and Border Protection (CBP) has reported a large increase in the number of incidents at border checkpoints related to people attempting to bring eggs from Mexico to the U.S., amid a massive jump in the price of the breakfast staple.
Still, a CBP spokesperson told the outlet that this doesn’t “necessarily” indicate there’s a massive egg smuggling operation going on, “but rather increased encounters of people traveling with eggs.”
In Mexico, as the spokesperson noted, eggs are “significantly less expensive.”
The agency recently issued a press release reminding people not to bring “certain agricultural items such as raw eggs and poultry from Mexico.”
Jennifer De La O, director of field operations at a CBP office in San Diego, even Tweeted a warning about the issue: “The San Diego Field Office has recently noticed an increase in the number of eggs intercepted at our ports of entry,” she wrote.
“As a reminder, uncooked eggs are prohibited entry from Mexico into the U.S.,” the Tweet added.
The San Diego Field Office has recently noticed an increase in the number of eggs intercepted at our ports of entry. As a reminder, uncooked eggs are prohibited entry from Mexico into the U.S. Failure to declare agriculture items can result in penalties of up to $10,000. pic.twitter.com/ukMUvyKDmL
— Director of Field Operations Jennifer De La O (@DFOSanDiegoCA) January 18, 2023
From November 1 to January 17, agents have reported 2,002 incidents of people attempting to bring eggs into the U.S., the Times reported. In the same period last year, the agency had about 460 of those types of incidents. The numbers come from four field offices, the outlet added.
In San Diego, the jump was the most dramatic, with 1,077 recently compared to 230 in the same time period last year, the outlet added.
Over a dozen eggs in Mexico wholesale currently cost between 30 and 51 pesos. That’s about $1.59 to $2.71.
A “very small” number of people were fined about $300 for bringing eggs into the country and not declaring them, the spokesperson told the Times. People can declare eggs while crossing, and the agency will dispose of them with no punishment to the traveler.
Egg prices are up 60% from December 2021 to December 2022, according to the Consumer Price Index, which tracks the average change in the price of a basket of goods for an urban consumer. The increase is due to several issues, including the loss of flocks due to the avian flu.
Over the past week, my breakfast routine has been scrambled. I have had overnight oats, beans on sourdough, corned-beef hash and fried rice, and, on a particularly weird morning, leftover cream-of-broccoli soup. Under normal circumstances, I would be eating eggs. But right now, I’m in hoarding mode, jealously guarding the four that remain from a carton purchased indignantly for six dollars. For that price—50 damn cents each!—my daily sunny-side-up eggs will have to wait. The perfect moment beckons: Maybe a toasted slab of brioche will call for a luxurious soft scramble, or maybe I will cave to a powerful craving for an egg-salad sandwich.
Eggs, that quintessential cheap food, have gotten very, very expensive in the United States. In December, the average price for a dozen eggs in U.S. cities hit an all-time high of $4.25, up from $1.78 a year earlier. Though the worst now seems to be behind us, there’s still a way to go before consumer prices hit reasonable levels, and now Americans are starting to crack. Online, the shortage has recently hatched endless memes: In some posts, people pretend to portion out eggs in plastic baggies, like drug dealers (Pablo Eggscobar, anyone?); another recurring bit suggests painting potatoes to hunt at Easter. The high prices have even led to egg smuggling, and raised the profile of “rent-a-chicken” services where customers can borrow hens, chicken feed, and a coop for a couple hundred bucks.
Surging egg prices are partly a familiar story of pandemic-era inflation. Producing eggs costs more because fuel, transportation, feed, and packaging are more expensive now, Jada Thompson, an agricultural economist at the University of Arkansas, told me. And it doesn’t help that there are no great substitutes for eggs. But a big reason that prices are so high right now is because of the avian flu—a virus that infects many types of birds and is deadly for some. Right now, we’re facing the worst-ever wave in the U.S., which has decimated chicken flocks and dented America’s egg inventory. Just over the past year, more than 57 million birds have died from the flu. Some much-needed relief from sky-high egg prices is likely coming, but don’t break out the soufflé pans yet. All signs suggest that avian flu is here to stay. If such rampant spread of the virus continues, “these costs are not going to come down to pre-2022 levels,” Thompson told me. Cheap eggs may soon become a thing of the past.
This isn’t the first time American egg producers have encountered the avian flu, but dealing with it is still a challenge. For one thing, the virus keeps changing. It has long infected but not killed waterfowl and shorebirds, such as ducks and geese, but by 1996, it had mutated into the “highly pathogenic” H5N1, a poultry-killing strain that is named for the nasty versions of its “H” and “N” proteins. (They form spikes on the virus’s surface—sound familiar?) In 2014 and 2015, H5N1 ignited a terrible outbreak of avian flu, which gave U.S. poultry farmers their first taste of just how bad egg shortages could get.
But this outbreak is like nothing we’ve seen before. The strain of avian flu that’s behind this wave is indeed new, and in the U.S. the virus has been circulating for a full year now—far longer than during the last big outbreak. The virus has become “host-adapted,” meaning that it can infect its natural hosts without killing them, so wild waterfowl are ruthlessly efficient at spreading the virus to chickens, Richard Webby, the director of the World Health Organization Collaborating Center for Studies on the Ecology of Influenza in Animals and Birds, told me.
Many of these wild birds are migratory, and during their long journeys between Canada and South America, they descend on waterways and poop virus from the sky over poultry farms. Chickens stand no chance: The fleshy flaps on their heads may turn blue, their eyes and neck may swell, and, in rare instances, paralysis occurs. An entire poultry flock can be wiped out in 48 hours. Death is swift and vicious.
Everything about this current wave has aligned to put a serious dent in our egg supply. Most eggs in the United States are hatched in jam-packed industrial egg farms, where transmission is next to impossible to stop, so the go-to move when the flu is detected is to “depopulate,” the preferred industry term for killing all of the birds. Without such a brutal tactic, Bryan Richards, the emerging-disease coordinator at the U.S. Geological Survey, told me, the current wave would be much worse.
But this strategy also means fewer eggs, at least until new chicks grow into hens. That takes about six months, so there just haven’t been enough hens lately—especially for all the holiday baking people wanted to do, Thompson said. By the end of 2022, U.S. egg inventory was 29 percent lower than it had been at the beginning of the year. The chicken supply, in contrast, is robust because avian flu tends to affect older birds, like egg layers, Thompson said; at six to eight weeks old, the birds we eat, known as broilers, are not as susceptible. Also, she added, wild-bird migration pathways are not as concentrated in the Southeast, where most broiler production happens.
Egg eaters should be able to return to their normal breakfast routines soon enough. New hens are now replenishing the U.S. egg supply—while waterfowl are wintering in the warmer climes of South America rather than lingering in the U.S. Since the holidays, “the price paid to the farmers for eggs has been decreasing rapidly, and usually, in time, the consumer price follows,” Maro Ibarburu, a business analyst at Iowa State University’s Egg Industry Center, told me.
Still, going forward, it may be worth rethinking our relationship with eggs. There’s no guarantee that eggs will go back to being one the cheapest and most nutritious foods. When the weather warms, the birds will return, and “it’s highly likely that upon spring migration, we could see yet another wave,” said Richards. Europe, which experienced the H5N1 wave about six months before the Americas did, offers a glimpse of the future. “They went from being in a situation where the virus would come and go to a position where essentially it came and stayed,” Webby told me. If we’re lucky, though, birds will develop natural immunity to the virus, making it harder to spread, or the U.S. could start vaccinating poultry against the flu, which the country has so far been reluctant to do.
Omelets aside, curbing the spread of avian flu is in our best interest, not just to help prevent $6 egg cartons, but also to avoid a much scarier possibility—the virus spilling over and infecting people. All viruses from the influenza-A family have an avian origin, noted Webby; a chilling example is the H1N1 strain behind the 1918 flu pandemic. Fortunately, though some people have been infected with H5N1, very few cases of human-to-human spread have been documented. But continued transmission, over a long enough period, could change that. The fact that the virus has recently jumped from birds into mammals, such as seals and bears, and has spread among mink, is troubling because that means that it is evolving to infect species that are more closely related to us. “The risk of this particular virus [spreading among humans] as it is now is low, but the consequences are potentially high,” said Webby. “If there is a flu virus that I don’t want to catch, this one would be it.”
More than anything, the egg shortage is a reminder that the availability of food is not something we can take for granted going forward. Shortages of staple goods seem to be striking with more regularity, not only due to pandemic-related broken supply chains and inflation but also to animal and plant disease. In 2019, swine fever decimated China’s pork supply; the ongoing lettuce shortage, which rapper Cardi B bemoaned earlier this month, is due to both a plant virus and a soil disease. Last September, California citrus growers detected a virus known to reduce crop yields. By creating cozier conditions for some diseases, climate change is expected to raise risk of infection for both animals and plants. And as COVID has illustrated, any situation in which different species are forced into abnormally close quarters with one another is likely to encourage the spread of disease.
Getting used to intermittent shortages of staple foods such as eggs and lettuce will in all likelihood become a normal part of meal planning, barring some sort of huge shift away from industrial farming and its propensity for fostering disease. These farms are a major reason that these foods are so inexpensive and widely available in the first place; if cheap eggs seemed too good to be true, it’s because they were. Besides, there are always alternatives: May I suggest cream-of-broccoli soup?
When a major corruption scandal broke in Ukraine last weekend, reporters faced an excruciating dilemma between professional duty and patriotism. The first thought that came to my mind was: “Should I write about this for foreigners? Will it make them stop supporting us?”
There was no doubting the severity of the cases that were erupting into the public sphere. They cut to the heart of the war economy. In one instance, investigators were examining whether the deputy infrastructure minister had profited from a deal to supply electrical generators at an inflated price, while the defense ministry was being probed over an overpriced contract to supply food and catering services to the troops.
Huge stories, but in a sign of our life-or-death times in Ukraine, even my colleague Yuriy Nikolov, who got the scoop on the inflated military contract, admitted he had done everything he could not to publish his investigation. He took his findings to public officials hoping that they might be able to resolve the matter, before he finally felt compelled to run it on the ZN.UA website.
Getting a scoop that shocks your country, forces your government to start investigations and reform military procurement, and triggers the resignation of top officials is ordinarily something that makes other journalists jealous. But I fully understand how Nikolov feels about wanting to hold back when your nation is at war. Russia (and Ukraine’s other critics abroad) are, after all, looking to leap upon any opportunity to undermine trust in our authorities.
A journalist is meant to stay a little distant from the situation he or she covers. It helps to stay impartial and to stick to the facts, not emotions. But what if staying impartial is impossible as you have to cover the invasion of your own country? Naturally, you have to keep holding your government to account, but you are also painfully aware that the enemy is out there looking to exploit any opportunity to erode faith in the leadership and undermine national security.
That is exactly what Ukrainian journalists have to deal with every day. In the first six months of the invasion, Ukrainian journalists and watchdogs decided to put their public criticism of the Ukrainian government on pause and focus on documenting Russian war crimes.
But that has backfired.
“This pause led to a rapid loss of accountability for many Ukrainian officials,” Mykhailo Tkach, one of Ukraine’s top investigative journalists, wrote in a column for Ukrainska Pravda.
His investigations about Ukrainian officials leaving the country during the war for lavish vacations in Europe led to President Volodymyr Zelenskyy imposing a ban on officials traveling abroad during the war for non-work-related issues. It also sparked the dismissal of the powerful deputy prosecutor general.
The Ukrainian government was forced to react to corruption and make a major reshuffle almost immediately. Would that happen if Ukrainian journalists decided to sit on their findings until victory? I doubt it.
President Volodymyr Zelenskyy ended up imposing a ban on officials traveling abroad during the war for non-work-related issues | Sergei Supinsky/AFP via Getty Images
Is it still painful when you have to write about your own government’s officials’ flops when overwhelming enemy forces are trying to erase your nation from the planet, using every opportunity they can get to shake your international partners’ faith? Of course it is.
But in this case, there was definite room for optimism. Things are changing in Ukraine. The government had to react very quickly, under intense pressure from civil society and the independent press. Memes and social media posts immediately appeared, mocking the government’s pledge to buy eggs at massively inflated prices. Ultimately, the deputy infrastructure minister was fired and the deputy defense minister resigned.
This speedy response was praised by the European Commission and showed how far we really are from Russia, where authorities hunt down not the officials accused of corruption, but the journalists who report it.
As Tkach said, many believe that the war with the internal enemy will begin immediately after the victory over the external one.
However, we can’t really wait that long. It is important to understand that the sooner we win the battle with the internal enemy — high-profile corruption — the sooner we win the war against Russia.
“Destruction of corruption means getting additional funds for the defense capability of the country. And it means more military and civilian lives saved,” Tkach said.
General inflation is easing, but the prices of some food items are not going down anytime soon. And the reasons are largely out of the Federal Reserve’s control.
The consumer price index cooled in December, falling to an annualized 6.5% from the 7.1% annual rate recorded in November, according to government data. Still, the annualized inflation rate in food was 10.4% in December, significantly higher than the overall inflation rate even as it represented a slower rate of increase than November, when food prices were 12% higher than in November 2021.
Inflation running at nearly 40-year highs over the past year has put a squeeze on American wallets. Through a series of jumbo rate hikes, the Federal Reserve has sought to tamp down inflation. Its target interest rate was lifted from a negligible level to a range of 4.25% to 4.50% by the end of 2022.
But a few factors impacting food prices are not going away. War is still ongoing in Ukraine, which affected the prices of fertilizers and animal feeds; the avian flu continues to impact the egg supply; and extreme weather conditions are adding complexities to food production.
The following is a look at how a few popular food items are affected.
Eggs
The price of eggs surged 59.9% on the year in December, up from 49% in November, according to the most government data. That means a carton of Grade A large eggs on average more than doubled in cost with prices reaching $4.25 in December 2022, compared to $1.79 a year earlier. In some parts of the country, consumers could pay up to $8 for a carton of organic eggs.
Avian flu, which has forced millions of chickens to be culled and caused a shortage of eggs, is the main reason behind the price increase. In a change from previous breakouts that faded as summer ended, this time the avian flu lingered into winter.
The holiday season is usually the peak for consumer egg demand, which means that we could see egg prices tick down a little in the new year, experts said.
But it will not be a significant drop given the ongoing flu and high cost of feed. If input costs continue to increase and the bird flu continues to kill large quantities of hens, the costs will most likely be passed on to consumers, said Curt Covington, senior director of partner relations at AgAmerica Lending, a financial services company providing agriculture loans.
Experts, including the biggest egg producer in the country, Cal-Maine, said the avian flu will be hitting egg supplies for the long term. “More than 43 million of the 58 million birds slaughtered over the past year to control the virus have been egg-laying chickens, including some farms with more than a million birds apiece in major egg-producing states like Iowa,” the Associated Press reported this week.
“I suspect it will take much additional effort to ‘stamp-out’ HPAI this time around and we may very well be dealing with the reality that this will be a year-round issue,” said Brian Earnest, lead economist for animal protein at CoBank, a national cooperative bank serving industries across rural America, in an email to MarketWatch.
The weekly supplies of eggs on hand has also reached a historic low, he told MarketWatch. For the week ended Dec. 19, cases on hand reported by the USDA totaled 1.176 million. That’s a 20% drop year-over-year, and the lowest level for the same week since 2014, he said.
Butter prices rose by 31.4% on the year in December, up from 27% in November, making the average price for a pound of butter $4.81 nationally. It was $3.47 a year earlier.
Extreme heat and smaller cow herds are the main reasons behind that, experts told MarketWatch. Cows eat less and produce less milk in the heat, and the cost of maintaining milk production skyrocketed last year, making farmers unwilling to expand their herds.
Going forward into 2023, the price of butter could soften, but year-over-year price increases could still stay high, said Tanner Ehmke, lead economist of dairy and specialty crops at CoBank.
Cows are approaching their prime milk-producing season, which usually runs from March through May, although customer demand usually peaks during the recently completed holiday season, he said.
But the increase of supply will not be much, Ehmke said, because costs are staying at record highs for farmers to maintain and expand their herds. Drought in the Western part of the country and the war in Ukraine continue to impact the supply and costs of feed.
“It’s [going to be] a very modest increase,” said Ehmke.
About 58% of the U.S. is at least “abnormally dry,” according to the National Integrated Drought Information System. It’s likely this year will see more drought-inducing La Niña weather conditions, according to National Weather Service’s Climate Prediction Center.
“If so, the third dry year in a row would signal the worst drought since at least 2011- 2013,” said Rob Fox, director of CoBank’s knowledge-exchange division in a 2023 preview released in December. “But this time it is more concentrated in the Western states, and it would be even more devastating to their already precarious water supplies and desiccated pastures,” he added.
At the same time, butter production is competing with the growing production of and appetite for cheese in the U.S., Ehmke told MarketWatch last September. U.S. cheese consumption per capita is growing around 1% to 2% each year, according to the USDA. U.S. cheese exports also increased, particularly to countries like South Korea and Japan.
Margarine, which is largely made of vegetable oil, is also seeing a huge price increase. The price of margarine, the substitute for butter in the old days, rose by 43.8 % in December, down slightly from 47.4% in November compared to a year before.
While soybeans, corn and sunflower oil are among the food items that have been hugely impacted by the war in Ukraine, another dynamic is at play here, analysts suggested: A large quantity of vegetable oil is being used for the production of renewable diesel.
In 2021/2022, 38.4% of soybean-oil supplies were used for biofuel production — biofuel is a broader category than renewable diesel — up from 35.6% the year before, according to USDA data updated in October 2022.
Transitioning to a green economy laid out in the Inflation Reduction Act will require more soybean supply. The expected growth in soybean oil-based renewable diesel will require considerably more soybean bushels for domestic production, wrote Kenneth Scott Zuckerberg, CoBank’s lead economist for grain and farm supply, in a report in September.
At the moment, global grain and oilseed supplies are tight, and the combined global stocks of corn, wheat and soybeans are forecast to decline for the fifth straight year in 2023, according to the CoBank report.
After some seriously hard days and lean weeks, God does it ever feel good to open the fridge and see fruits in the drawer, eggs on the shelf and even some hot sauce. (Valentina black label if anyone’s interested, highly recommend). Feeling thankful. Can’t wait for my first pay cheque from the new job. I got a little advance Friday just for food. Huge thank you to the FJ users who helped me out with a bike lock, and a pair of boots that will actually fit. You guys rock. I’d tag you but I’m not sure if that would be cool. Happy Sunday, faggots. Find something to be thankful for.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25035931/Dr._Octopus__Post_Credit_Scene____Spider_Man_2_1_23_screenshot.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25035932/SPIDER_MAN_2___Miles_meets_Silk_aka_Cindy_Moon_Scene__4K__2_25_screenshot.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25035943/SPIDER_MAN_2___All_Norman_Osborn_Scenes___Becoming_Green_Goblin__4K__13_56_screenshot.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25035952/Spider_Man_2_All_Venom_Cutscenes_2023__All_Venom_Scenes_PS5__4K_60FPS_18_26_screenshot.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25035953/Cletus_Kasady_finds_the_Carnage_Symbiote___Marvel_s_Spider_Man_2_PS5__4K_HDR__2_38_screenshot.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25035963/Spider_Man_Meets_Chameleon_Scene___Marvel_s_Spider_Man_2_PS5_3_36_screenshot.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25035964/Across_The_Spider_Verse_Crossover_In_Marvel_s_Spider_Man_2___Delilah_and_The_Bar_With_No_Name_0_26_screenshot.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25035969/Peter_Quits_Being_Spider_Man_Ending_Scene___Marvel_s_Spider_Man_2_PS5_3_16_screenshot.png)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/20031819/miles_morales_spider_man_venom_3840.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25035791/Marvel_s_Spider_Man_2_20231025092943.jpg)
