What ever happened to foodies?
At this point, I'm pretty sure the term "foodie" is outdated. I don't really hear it any more. It's passé.
But I must say there was a nice stretch, when calling one's self a foodie was totally OK. In fact, if you didn't call yourself a foodie, what was your problem?
I estimate that it was en vogue to be a foodie from 2006 to 2016, when I watched Top Chef. Soon, the United States fell into extreme polarization and something called "doom scrolling." We've been a non-foodie, stressed-out nation ever since.
Not that long ago, a story in the Associated Press fascinated me. It was about how some influencers are reminiscing about how good things were in 2016, when people were doing more fun, non-serious things, perhaps still pretending to be amateur foodies.
The simplicity of enjoying an elevated dinner now has been erased by inflation, talk of inflation or somebody ruining it by taking a photo and posting it on social media. OK, while I can't say posting a food photo would ruin my dinner, that whole posting of food always seemed peculiar to me. Who does that anymore? What was that all about?
This past summer, I tried improving my food game by taking the Rouxbe (pronounced Ruby) Forks Over Knives online class. The class gears itself to vegans, and while I am not vegan, I do believe that the Standard American Diet (SAD) overdoes it with meat, oils and processed foods.
I realize that some of the best meals of my life have not been in the United States. While I'd love to travel more and experience more different cuisine, the best meals I've ever had were in Italy and France. In a trip to Italy about 10 years ago, I returned switching to espresso from coffee and adhering by the idea that "Your day might only be as good as your lunch."
Too often, Americans rush their lunches at their desk or don't put any thought into their food. They unwittingly dehumanize themselves on a daily basis. To be human, or a privileged human, is to eat and enjoy. Right?
With Forks Over Knives, my big takeaways were the power of healthy grains, including brown rice, farro (ancient grains) and quinoa. I pretty much stopped eating white rice and gluten-filled noodles. I eat a lot of bowls nowadays, and it's best when I mix up the types of veggies and flavors in those.
I also got much better at my cuts, and I learned some basics, like properly steaming vegetables and how to handle onions, that help immensely. The power of fruits and vegetables, and health benefits, indeed will stay with me.
