What we’ll eat in 2009

I’m forcing myself to not write my next Tribune column (slated to come out December 24th) on Christmas cookies, eating too much at Christmas or how to make a really good Christmas eggnog. I think every other media outlet, column and magazine will have covered that ad nauseum several hundred times over. Gotta do something different (like, say, a Thanksgiving Day column on Missouri pork and where to eat it in New York City).

No, I’ll be delving into what I think the food trends for 2009 will look like. And I could use some help.

I have ten or eleven ingredients, cuisines and foods I think we’ll see more of in the coming year, but am willing to take additional nominations. Most have local ties, i.e. more small-plate dining, evidenced locally at Bleu and Room 38, but plenty of others are more along the lines of big picture trends.

So what will we eat in 2009?


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

6 thoughts

  1. Oh, thank you for that. I simply ignore anything written on such subjects.

    I’ll throw Missouri wine out there. According to this article from the Southeast Missourian, Missouri vines have rebounded from 2007 with an especially loaded crop, allowing vineyards to select only the premium fruit, resulting in higher-quality wines. This may be a year to stock some in the cellar.

    This next one is self-serving, but what the heck: fresh edamame. We “reintroduced” this at the market last year and it was a major hit. We’ll be attempting to grow a lot more, and hopefully some other growers do as well, because we won’t be able to meet the demand with our current infrastructure. Maybe more people and growers will move toward the fresh version of something that’s generally only available frozen.

  2. As long as I’m puttering around the office this morning tying up loose computer ends and waiting for the sun to kick in…

    One other idea, influenced by your own words: getting back to basics, foodie-style. You yourself have mentioned the goal of retrying all those classic childhood dishes like casserole, potato salad, etc. but doing them “right” with fresh ingredients and better techniques. Given that we’re seeing a significant shift in grocery shopping habits and away from restaurants, and a rise in home cooking due to thriftiness, perhaps more people will be willing to make the same old thing but with better ingredients, etc. Along the same lines, making things from scratch like condiments. My homemade mustard is better than anything in the store and incredibly easy to make; takes maybe five minutes.

    It’s something that could appeal to a lot of people; back off the expensive salmon or whatever your splurges are, but still use the good ingredients to make comfort food. Nothing wrong with a basic crock pot roast, but with local beef, carrots, potatoes, etc. Cheaper than fancier meals, more accessible to everyone, and more sensible in difficult economic times, especially with regards to supporting local businesses. See where I’m going with this? You’re a natural to espouse this approach.

  3. Good stuff, and spot on. Homestyle cooking, and more being done at home from scratch, will be a major force I think in the coming year(s). That will be one of the few inarguable trends, I believe.

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