Food trends for 2011
Food predictions for the year ahead are flooding in — and some are worth a second look.
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Comments
One of the trends that I am seeing is a move back to eating fat in your diet. So that's avocado, nuts, olive oil, coconut oil (for cooking), butter and whole foods rather than light. These fats listed are all excellent high quality fats, not processed as in margarine and other hydrogenated oils. We have cut fat out of our diets and are getting fatter and our cholesterol higher and higher! Fat has that satiety quality and is an essential part of our diets.
Re stevia, it is 300 times.... More
Many cities either allow residents to own chickens or are changing legislation to allow chickens within city limits as raising/keeping them has grown in popularity. Given that even a few chickens can provide one with an abundance of eggs, I suspect new creative ways of using them will inspire chefs to ensure that they, 'aren't just for breakfast anymore'. As first time chicken owners ourselves, I know we sure would appreciate any and all recipes available for the 'incredible, edible.... More
The trend toward less sodium will lead to alternative, and healthier, ways to flavor our food. I think in 2011 and 2012, we are going to see more Asian flavors in the US, specifically Southeast Asian flavors, which include the use of more spices. Even major corporations are seeing this trend, which is why Chipotle has decided their new venture - "Shophouse" - will focus on these Southeast Asian flavors. Hopefully, this trend will reach our cooking at home, and we will start using more herbs.... More
I think one of the next trends is going to be economy. It has been happening for 4 years now but I think we will finally see the food world wake up to it. We'll see gourmet foods made out of every day ingredients.
What a coincidence! My blog is full of fast gourmet recipes featuring every day ingredients. Check it out:
www.mydailylunch.com
.... More
I've been teaching foraging since my senior year of high school (1974). For most of the time since then my programs appealed to a relatively small and esoteric (albeit enthusiastic) group of people. Now that foraging has gotten trendy it makes me a little uncomfortable. While I'm glad that increasing numbers of people are discovering the joys of nibbling on our wild landscape and reconnecting to nature via their taste buds, I'm a bit worried about the commercialization and.... More
I am a bee keeper. Most of my bees are fom wild i do "Cut Outs" that is remove bees from unwanted places Most i have been getting are the Black smaller bees (European) type bee. My main hives are of the Italian type an the Carolinian type Remember every spring they "Throe" a swarm ,.(natural expansion), The swarms wind up as wild bees. They are in trouble from one culprit in my opinion "Monsanto (" AKA The people an crop killers) Think for a moment an be rational If the stuff they are.... More
Beekeepers do not keep "native" bees, they keep domesticated bees; yes, support will help them to increase their colonies, and hopefully rise above the colony collapse disorder; but this won't help the native bees; instead, to help them, we need to provide more meadows and natural vegetation.
Stevia is extracted from a plant, and therefore thought to be a safe sweetener, many times sweeter than sugar, and a great help to those with hypoglycemia; beware, though, the USDA has just approved.... More
