I swear I checked the dateline on this story three times and it says March 30, not April 1, so I assume it is legit.

Those of us who have been seduced by the veg box will already be used to the muddy carrot, but are we really ready for the latest import from the insane world of US foodies: dirt tasting?

[T]asters were confronted with different types of mud, which were added to a glass of water. They swirled this mix under their noses to inhale the essences of the terroir – and then bit into something grown in the same soil, cooked by Arthur Potts-Dawson, a vocal advocate of organic, seasonal, local and organic sourcing in restaurants.

—Snacktime