How and why do people form food preferences—and why do we need to announce them publicly? I momentarily thought such taste confessions were a matter of typical 21st-century oversharing. Then I remembered George Bush the Elder famously hating on broccoli last century and the perennial carping about fruitcake I’ve heard since childhood. Last week, Seattle Seahawk football player Bobby Wagner opined that mayonnaise is “disgusting” and said he never puts it on anything, according to Sports Illustrated and other outlets. With those words, Wagner aligned himself with a vocal contingent of people who abhor white condiments. Duke’s Mayonnaise, a producer beloved in the South and sponsor of the Mayo Bowl later this month, fired back swiftly. Pardon the mixed sports metaphor, but the mayo maker slam-dunked on the Seattle linebacker with a graphic that showed the Seahawks’ disappointing, eight-loss season. No comment, just stats in a succinctly savage but irrefutably factual tweet that left many sports fans saying the condiment company had ethered Wagner with nary a word. We do love a nimble food-brand social media account and a social-media tempest in a teapot. But I am also faintly repulsed by the possibility that the winning Mayo Bowl coach might bathe in the creamy topping—for charity, of course. —Cynthia Greenlee