For about a month now, the David Bowie estate has been releasing a series of tracks recorded in 1996 and ’97. Last week they dropped “Nuts,” an instrumental, experimental jolt of action featuring Bowie’s distorted spoken word. Please allow this to hypercharge your Monday morning, and then maybe slow down your afternoon as you explore the rest of the project, called, Is It Any Wonder?

According to NYMag, marzipan appears to be back. All the hot New York food people are selling it, including Fortunato Bros and  Monteleone’s, and they report that interest in fancy-shaped almond paste is way up among young people. In that marzipan is eminently grammable, the appeal makes sense. It’s also old-timey and shaped like other foods, which means that marzipan is nostalgia and it is also fake news. No wonder we can’t get enough.

You can’t pop an almond these days without a little oat blowback. In that vein, some news: granola is having a moment in Japan as the wellness set embraces the idea of fiber. And, as is the case every time Japan takes on an American craft, it’s getting a serious upgrade. Some specialty shops are baking oats with regional dried produce, and others are incorporating ingredients like soybeans, buckwheat, and matcha. Then there’s the savory set: there’s curry granola, granola with lotus root and carrot, and of course rice granola, which ultimately is just a nice, crunchy topping for whatever you have on hand. Not that we’re in the business of making predictions, but I’d keep an eye out for a Japanese granola recipe in an issue of Bon Appétit approximately three months from now.

Did this work you up about alt milks and then leave you hanging? Not to worry; The New Yorker is here for you with a milk preference horoscope to not only validate your choices but tell you more about you. Who says you need to look to the stars for answers? Your fortune could be as near as the closest udder.