Trends are the source of excitement, exploration and often, after the trend has run it’s course and the pendulum has swung the other way, a fair amount of ridicule. I know more than a few vegetarians who will be happy to see the tail end of the bacon-in-everything trend.
When we asked what upcoming trends January Round Up Crew were most interested in, we got a great set of really interesting answers. So we’ve decided to break them into multiple posts and make Thursdays in January “Trend Thursday” on CheapEats Ottawa, a mini series in the midst of the January Round Up.
This post is NOT for the vegetarians and vegans out there. Avert your eyes now. (okay, it’s not really that dramatic, but I couldn’t resist)
What upcoming trend are you most interested in?
Farm-specific meat, because people will be blown away when they learn how much variety there is in flavor and texture, just as with wine, coffee, or even apples.
Carrie Oliver Founder, The Artisan Beef Institute and resident Beef Geek. Some call me Robert Parker of Beef, others, The Steak Lady.
I'm really glad that more and more restaurants are offering sustainable seafood on their menus.
Lauren Simmons High school teacher by profession, local food lover and web wine writer by passion, runner and cyclist by necessity. Eating and drinking new things.
Food trend-wise? The trend that interests us is preserving from making one's own charcuterie to canning one's own jams. With the increased interest in caring about what one eats (sustainability, carbon footprints, and quality in lieu of quantity), seasonal ingredients prepared respectfully is becoming paramount. When the geography dictates many changing seasons, no matter if one is a forager or an urban farmer, we need to turn to the art of preserving food to extend the seasons' specific bounties.
Don & Jenn aka foodiePrints We blog about food, cooking, and eating in Canada's capital, Ottawa.
I'm really keen on eating super local and sourcing locally/ethically-raised meats. (Although veggies can be ethically-sourced too I guess!)
Andrea Tomkins Mother of two imps and wife of one. Westboro-area writer, photographer, blogger, adventure-seeker. Full-time Ottawaholic.
[Note: this quote was originally misattributed to the wrong Andrea, our apologies!]
Are we getting more into charcuterie?
AM Waters Food blogger from Ottawa who loves to eat out & loves messing in the kitchen. Also blogs for Ottawa At Home magazine.
I'm hoping that the pig-fetish will die down a bit. And before I get labeled a bacon-hater, I like bacon as much as the next guy I just don’t want to eat it every single meal of every day.
I’ve started seeing some other interesting meats showing up on menus like venison. I’m hopeful that some of the more traditionally farmed meats will show up too - lamb and mutton, goat, and goose would be top of the pile for me.
Alexa Clark social entrepreneur, author, chief CheapEater, Secret Pickle Supper Club co-founder, HoHoTO co-founder and generally found doing bookie & foodie things.
More bacon choc chip cookies… bacon pecan pie etc.
Vicky Weiss Food Sales Rep, Foodie, Loves to Entertain and try new recipes
What trends are you seeing in meats that are exciting you?