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

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”.