Squid, skunks and Jesuits

I'm working on an essay for Nature Chemistry about weird pandemic cooking, prompted by my experiments with ikasumi (squid ink). The Boy and I modified my dad's recipe for seeded rolls to bake charcoal black versions. They looked burned, are black through and through and taste...just fine. 
 

And shades of the Food Babe, who was all about the beaver butt that definitely isn't in your vanilla ice cream. Squid ink (which doesn't come from squids, but from their relatives the cuttlefish) is basically melanin rich snot that the cuttlefish squirts out its behind. 

It's richly ironic that the chef Jamie Oliver went on Colbert and said there's beaver butt excretions (i.e. castoreum) in vanilla ice cream (again there's not) but who has recipes for black ink pasta on his web site. Are you really going to eat something with squid snot in it?  Castoreum has always been expensive and rare -  in Roman times you had to be careful not to buy counterfeit castoreum. 

Fun fact of the day, one of the smellier components of skunk spray is an approved food flavoring in both the US and the EU. Vile at high concentrations, at low concentrations it tastes and smells of onion and garlic. 

Also - a 17th century Jesuit wrote home after an encounter with a couple of skunks that he thought he knew what Catherine of Siena's stench of sin might smell like.