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What’s In And What’s Out In -- Iowa -- Food Trends

January 16, 2013: 12:00 AM EST
Iowa food and restaurant writer Jennifer Miller foresees – or perhaps hopes for – the end of some recent food trends and the beginning of some others. On the way out: red velvet anything – cake, cookies, cheeseballs, martinis, you name it. Also truffle oil. Recent trends that have been adopted into the food culture: miniaturization, sweet potatoes and Greek yogurt. Trends on the horizon: fennel pollen, fermentation, ancient grains, charcuterie (“All things sausage and meat are hot and getting hotter”), and “artisan everything” She notes that artisan used to be a term that applied only to bread, but now includes “everything from pickles to whiskey to even meat and poultry”.
Jennifer Miller, "2013 food trends: Jennifer Miller's top five to watch for this year", Des Moines Register, January 16, 2013, © Gannett/www.desmoinesregister.com
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