Finally made it to Kerry Heffernan’s absolutely gorgeous oyster bar on Governor’s Island. Even when it’s gloomy it’s a fabulous place to hang out. And it looked so moody and cinematic with the dark clouds – but it never did rain!
- HIGHLY RECOMMEND. And this is important: They are open 7 days a week from noon to 6pm. So if you can skip “school” and take the ferry out one weekday afternoon, that would be pretty sweet.
- The set-up of the bar is amazing and I will be back this weekend, weather permitting.
- A place that has rose on tap is definitely worth adding to your fave list!!
- Note: They don’t have the full menu up and running yet, only oysters.
- And they are very short-staffed, takes a while to get those oysters. Apparently shuckers are in high demand.
Read on below for 2 more food trends that are right up my alley: The Viking Diet and pickled cabbage/sauerkraut.
- A Swedish study carried out by the Karolinska Institute found the typical diet in Nordic countries, very high in fish and non-root vegetables, keeps the brain healthy and fights off dementia.
- As if I needed another reason to love the Nordic countries!
- With this study, I now have even more impetus to organize my trip to Stockholm, Copenhagen, Helsinki and Oslo next year. More on that to come.
Cabbage is the next big thing
- THRILLED to see more pickled cabbage i.e. kimchi and sauerkraut showing up on menus and on supermarket shelves.
- It’s a huge trend in England, not sure if it will catch on to quite the same degree in America.
- At Sainsbury’s, sales of cabbage are up by 39% since January.
- Sales of cider vinegar, used for pickling cabbage, up 17%
Finally, check out this fascinating study of the 10 top food trends courtesy of the Institute of Food Technologists.
- In 2016, 53% of us cooked with some partially prepared items versus 35% who cooked from scratch.
- Americans eat alone 46% of the time
- 53% eat breakfast alone
- 45% lunch alone
- 24% dinner alone
- 28% of U.S. households are adults living alone
- In 2015, 4 million babies were born in the United States.
- The number of children aged 1–3 is projected to grow by 6.7%
- More than one-third of specialty food shoppers bought gourmet regional American foods/ingredients in 2016.
- For the first time, nutritional/supplement drinks, bars, and meal replacements were among the top 10 fastest-growing food/beverage categories in the United States, up 9.8% for 2016.
- Two-thirds of adults tried to get more protein in 2016
- 60% tried for more fiber
- 59% whole grains
- 37%, omega-3s
- 86% include a main dish in a typical home dinner
- 61% include a vegetable/ 48%, a salad
- 44%, a dessert
- Meat and poultry are returning to the center of the plate (lower prices?)
- In 2017, 3.8 meals per week are containing meat or poultry—the highest proportion in five years.
- Three-quarters eat meat/poultry at dinnertime at least three days a week
- 20% do so six days per week
- One in five Americans continue to experiment with plant-based meals.
- One in five are regularly eating more meatless meals/meat alternatives
- 47% do so occasionally
- 5% were on a vegetarian diet
- 2% on a vegan diet
- 2% avoid dairy
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- Millennials aged 25–44—the heaviest users of gourmet products—are driving demand for more specialty products across nontraditional channels.
- In 2016, for the first time, men were more likely to buy specialty foods than women.
- Nearly half of parents’ food dollars went for gourmet fare.
- Over the past five years, the top 20 claims on frozen pizza did not include a flavor cue.
- Half of adults cite under -30 minutes as the ideal amount of time for food preparation
- Quick and easy claims remain a critical purchase consideration.
- 28% of grocery retailers predict natural/organic groceries will continue to grow.
- More than half of consumers feel that foods with a natural claim taste better.