Every year, about the time we make our New Year’s Resolutions to eat healthier, less, or expand our taste buds, all the food sites list upcoming trends.
Being a foodie and agrarian contrarian, we eat whatever we like. It’s fun though to see what’s buzzing around the country. Speaking of buzzing, Specialty Food Magazine has listed natural honey at the top. By natural, they mean honey without added sugar. Well, according to the ND Department of Agriculture, “North Dakota is the No. 1 honey-producing state in the nation. In 2023, North Dakota bees produced 38.3 million pounds of honey valued at over $67.8 million.” I'm thinking, “If you aren’t eating North Dakota honey, read the label.” I was shocked to find that one of the local restaurant's packages of honey served with whatever we were eating had filler ingredients. Needless to say, buy your honey locally and keep eating it. SFM also mentions pistachio as the “it” flavor of the year and I’m like “Really.” Our family makes Watergate Salad religiously at every holiday dinner. You know the recipe.
Just for fun, the original recipe, and there are variations, came from General Foods and was called "Pistachio Pineapple Delight." According to the All Recipes website, some Chicago food editor renamed it Watergate Salad to capitalize on the scandal of the same name. The next trend tickling my fancy was “impulse treats.” Okay, since when is any treat NOT an impulse treat? There are also sustainable foods. Coming from ag land, we know that trend falls in line with organic and regenerative farming practices – something we have been focused on for a long time. There are more trends, too many to expound on at this time, but consider these trends: drinking more tea, less alcohol, eating more seaweed, and organ meats, spicy chicken nuggets, spicy granola, higher-quality meat (grassfed), international foods and pulse crops. On that note, we eat lots of international foods around here like knephla, kase knephla, strudles, Wishek sausage, and sauerkraut. Let’s not forget to add some fiber by supporting the pulse crop industry in North Dakota. Yes, you guessed it – back on the ag department’s website we find that “North Dakota is a top producer of most pulse crops, including dry beans, chickpeas, lentils, and dry peas.” In conclusion, I think with everything we do and the natural resources in this state, we could just become our own country. Hungry for more? Here are some websites to check out for food trends. Happy New Year.
1 Comment
Pennie Eiben
1/28/2025 06:47:31 pm
I make a fruit salad. Canned Fruit cocktail, mandran Oranges,crushed pineapple, tropical canned fruit, cherries used for fancy drinks. Cool whip and mini marshmellows!
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