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2008 Trends: What’s Hot, What’s Not

January 10, 2008 by · Comments Off on 2008 Trends: What’s Hot, What’s Not 

This year, cooking comes with greater awareness. Jumpstarted in recent years by Warren Buffet and the Gates Foundation, George Clooney’s plea for Darfur, issues raised by The Omnivore’s Dilemma, and Al Gore’s leadership with global warming, the national mindset is increasingly aimed at connecting with bigger issues. As the year progresses, I’ll be covering the emerging trends behind what we eat and how we cook it…

Lodge Signature Seasoned Cast Iron Covered Casserole with Stainless Steel Handles

In:

  • Cast iron cookware, regular and enamel coated
  • Made in USA (preferably local)
  • Induction cooking, to keep kitchens cool
  • Re-usable shopping bags
  • Stovetop cooking, all year round
  • Conscious consumerism: voting with your dollar
  • Savory desserts
  • More meatless meals, especially with whole grains
  • Dark chocolate, organic and fair trade, 70% cacao
  • Certified: Organic, Fair Trade, and domestic Fair Trade
  • Ethical eating, humanely raised animals
  • Kinder, gentler TV chefs with world vision
  • Kitchen sections at second-hand stores
  • Peace

Out:

  • Inhumanely raised livestock and poultry
  • Inhuman, self-centered TV chefs with no vision
  • Milk chocolate
  • Faux organics and exploited workers
  • Made in China, including questionable “organics”
  • Double wall ovens, which stress cooling systems
  • Beefy meals (though grass-fed beats conventional)
  • Plastic and paper
  • Oven cooking in warm weather
  • Supporting the bad guys
  • Corn syrup sweets
  • Teflon and nonstick-surface cookware
  • Salad shooters and one-trick-pony appliances
  • War

…from Kate’s Global Kitchen

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