I Guess My Girls Are Trendsetters
I don't know how they stand them.
Around this time of the year, as one year winds down and begins to look forward to the next, I always enjoy finding and reading reports on trends in the making. I just found one report from a consulting group to hotel restaurants, that has put together their projections for next year’s food trends.
Some of these trends are kind of obvious, derived from the economic problems we’ve been grappling with in one way or another. But then I found a food trend, that if I had only known what I was seeing, I could have pulled out my crystal ball and made the prediction myself. The flavor trend predicted by the Baum Whiteman consultants is that consumers have moved on from the bitters, that followed the sweets, and are moving into the tart tastes. They predict we’ll be seeing steaks topped with pickled leeks instead of onion rings, for example. The horrible sour/tart/sweet candies my girls love are a reflection of this trend. Now if only they could pick stocks or race horses for me.
For Your Friday Amusement
I follow many sites for food related news and views. Several of these sites take the extreme perspective. On the one side you have the folks that won’t eat anything that isn’t organic, sustainably grown, and locally sourced. Then there’s the other side fighting what they perceive is the food police trying to stick their noses into everyone’s business. Personally, I fall somewhere in the middle. However, one group on the anti-food police side publishes a weekly cartoon that sums up their perspective pretty well. This week’s cartoon shows a man reading the newspaper with the headline blaring “New Studies Show All Foods Bad for You”. I often feel that’s the place government researchers are leading us. But I encourage you, for your Friday amusement, to take a look at this cartoon and the archives from previous weeks. Enjoy the laughs.
Quote of the Week – 11/10/09
” Oh, my gosh, I love bread. I love crusty bread that I can pull apart and just slather that butter all down in the creases and everywhere it tore, you know?” – Paula Deen in “Kitchen Wisdom and Recipe Journal