Food Trends for 2015

On the more or less one-year-later heels of my wildly popular “Food Trends for 2014” post of a year ago — okay, it was Freshly Pressed, which meant I got about 12,000 page views I wouldn’t have normally gotten — I present my thoughts for what may be on the horizon in the coming year for the foodie universe.

Here are some of my predictions:

• Detritus
Where last year I predicted an explosion in foraging, with well-meaning chefs and hipster home cooks appearing hunched over in woods, urban parks and even unsuspecting back yards, this year I imagine a new trend in plating where chefs scatter dirt, leaf duff, twigs and other miscellaneous detritus they discover over the top of their dishes. I did read an article recently about a chef in Tokyo who was actually using dirt in his food. I tried to make it up, folks, but I couldn’t — it had already happened.

Tokyo chef Toshio Tanabe trying to explain why his dirt tasting menu is a good idea

Tokyo chef Toshio Tanabe trying to explain why his dirt tasting menu is a good idea


Of Life, Death and the Pursuit of Dinner

People often ask if we’re ever going to eat our pig, Henri. I explain that he’s a family pet, and no, we have no plans to eat him.

“Not even when he dies of natural causes?” my pal Dan asked.

“You mean like when an anvil falls on his head?” I replied.

Henri napping in the rosemary

Henri napping in the rosemary

I must admit, though … I did catch him napping in the rosemary one day, and thought to myself: “Now I could just build a quick mud oven around him, throw in some coals… and he’d never be the wiser.” More

Cauliflower Candy

I used to be roommates with my sister Laura, who was a skinny yoga teacher pescetarian type (and partially responsible for the name of this blog). Laura used to roast all manners of vegetables — squash, eggplant, cucumbers — always sliced into little coins, always cooked until they became caramely and delicious. It was a nifty trick I was never quite able to repeat — perhaps because Laura was such a prodigious user of olive oil. Where others would drizzle, she would pour.



One day, I was roasting some cauliflower and forgot about it. It cooked about 45 minutes longer than I had intended. And when I finally returned to the oven, the plump snow florets had shrunk by two thirds into little brown caramel bombs. More

A Tentative Ode to My City

I was sitting on the grass the other evening at the Hollywood Forever Cemetery, shaded by the opulent mausoleum of Los Angeles royalty — Douglas Fairbanks and Douglas Fairbanks Jr. — waiting for one of my favorite bands, Iceland’s Sigur Ros, to begin playing a concert… when I felt a bony tap on my shoulder.

Amplifiers playing ambient music as you entered Hollywood Forever

It was not the mummified finger of a famous corpse that I had feared, but a young couple from Canada sitting behind me. “Hello,” they said.  “Are you from around here?” More

Delicious Mauritius

“Do you want me to cook Mauritian food tonight?” Maria offered. That is not the sort of offer I turn down.

Maria’s Mauritian shrimp creole

We were staying with our friends, Gary and Maria, in their home along the Tualatin River in an idyllic suburb of Portland, Oregon. Gary is one of my oldest friends from childhood. Maria, whom he met in the Northwest wine industry, hails from Kauai, where we were fortunate enough to be a part of their wedding a few years back. Her father is American, and her mother comes from Mauritius. More

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