Has anyone else been follow­ing Top Chef Chicago?

What is the story behind this tapioca-pearl faux-caviar? Why is it suddenly appear­ing on top of other­wise perfectly good dishes, night after night? Tapioca is not fit for human consump­tion. And the passing resem­blance to caviar is just insult­ing. If you can’t afford caviar, why would you replace it with tapioca? Just give me a homely anchovy or some­thing and I’ll be happy.