Who Put Brussel Sprouts in Every Shopping Basket?

What I want to know is this:  Who engineered the comeback of brussel sprouts?  Did I miss the tweets?  Because the humble vegetable of my childhood, grey and waterlogged, has morphed into a supply side challenge.

Can farmers keep up?

               Can farmers keep up?

Was it Mark Bittman and those classy NYT spreads?  Some trendy chef in upper New York state, or even here in what was once a comfortably populist ATX (Tex Mex or a steak, anyone?)?

There’s been no humiliating name change (bruss?), as prunes have had to endure (dried plums?).  They look the same:  little cabbages, hard and round.  No labor-saving innovations;  still a somewhat tedious process that requires a colander, trimming, cutting, and unless you’re a roaster, a two-step cooking process.

They still, sauces and marinades aside, taste (and smell) like cabbages.

Was there a blog?  A reality show (an island, 20-somethings, a case of brussel sprouts and lots of conflict?)  Opeds?

Did Dr. Oz endorse them for their digestive qualities?  Was it the source-agnostic but ever-purist French?

Where is the marketing team?  I want to meet them.

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