From the Archive:
Food Fads come and go. One that has lasted way too long, in my opinion, is kale.The omnipresence of kale reminds me of a scene from Forrest Gump in which Bubba lists the many ways shrimp can be prepared:
“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”
The same could be said about the many forms kale takes: braised kale, roasted kale, kale chips, kale soup, raw kale, kale frittata—and let’s not forget kale juice. Enough already!
Food fads can help us recall past decades. Who can forget the wine-and-cheese period of the 1970’s? Or the Cajun blackened redfish of the 80’s? (I can almost feel my hair springing into a giant perm.) In the 90’s I made several unsuccessful attempts at baking molten chocolate cake. Since 2010, we’ve seen cupcakes and macarons gain favor as desserts, and comfort food is popular now to, well, comfort us. Even that harkens back to food fads of the 1950’s: mac and cheese, dumplings, slow-cooked stews.
I have another candidate for food oblivion that will have to wait for another time: “gluten-free.” Don’t get me started. I’ll be satisfied for now if the next time I go to a restaurant, kale is not on the menu.