Island Oyster On Governors Island Now Open: Absolutely Love It!


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.

The Viking Diet



  • 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.

Solo Dining

  • 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%

New Nationalism

  • 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

Dinner Redesigned

  • 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

Ag Alternatives

  • 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

Upgrading to Premium

  • 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.

Claims/Flavor Cues

  • 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.

Natural Living

  • 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.


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