Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: U.S. vs Italian salumi; private brands rising; lamb, rice and peace

From The American Salumi Calendar 2010

Nibbles is a compendium of food, dining and beverage information and trends from the U.S. and the world edited by John Lehndorff (www.JohnLehndorff.com)

Reported by: http://www.ocregister.com:
Salt-curing and air-drying meats and sausages are a centuries-old artisanal tradition in Italy. Over the past few years, salumi (Italian-style cold cuts) have become a mainstay on restaurant menus from coast to coast. Often it’s American-made artisanal prosciutto, mortadella and a wide variety of salami that hog the limelight. “For the longest time, Americans tried successfully and unsuccessfully to smuggle salumi into the United States from Italy,” said Pavlos, who has a deli counter in her restaurant that showcases a wide variety of domestic and imported salumi and cheeses. “I predict a reverse trend: Italians will soon be trying to smuggle handmade American salumi back into Italy.”

Reported by: http://www.nytimes.com/2010/12/20/world/middleeast/20mideast.html?_r=1:
For veterans of the peace process, it was an opportunity to connect with old friends. Some of the Israelis, however, were visiting Ramallah for the first time. Long tables were laid out in the main hall of the Mukata, the presidential compound, and a traditional lunch of lamb and rice was served. Special kosher meals in sealed containers were provided for the Orthodox Jewish delegates. Plans for the meeting began a few months ago, but organizers said it took on additional urgency when the peace process stalled.

Reported by: http://www.elephantjournal.com/2010/12/ten-steps-to-eating-perfectly/“They said that fast food executives were turning fat profits by making us fat, so I stopped eating fast food.
They said that killing animals was wrong, so I became a vegetarian.
They said that fertilizer run-off from industrial farming is killing the Gulf of Mexico, the pesticides are killing honeybees, so I started only eating organic.
They said that shipped food is too carbon intensive and not as fresh, so I started eating only local, in-season food.
They said that it was wrong to punish a cow by milking it twice a day, or to steal a chicken’s eggs, so I became a vegan ………..”

Reported by http://finance.fortune.cnn.com/2010/12/16/deal-frenzy-in-aisle-4/:
In many cases, those consumers have discovered that private-label products are just as good as the branded ones, or at least close enough. For that reason, some analysts believe that private labels – which according to the research firm Packaged Facts now make up nearly a fifth of the grocery market, up from just 14% in 2005 – will continue to eat away at certain brands even after the economy picks up. Once viewed as commodities, private-label products are developing a “brand” of their own. They represent an $87 billion market, Packaged Facts says.

Complaints, tirades, comments, critiques? lehndorffj@aol.com
John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.
The 2011 American Salumi Calendar: www.americansalumi.com

Kind words about the American Salumi Calendar 2011 from the Denver Post:
Early nomination for the best calendar of 2011: The American Salumi Calendar, masterminded by Front Range foodie (and former Rocky scribe) John Lehndorff. Each month features glam shots of preserved meats and cured sausages from salami to coppa to pancetta. Bonus: An American Salumi Centerfold. Cost: $12.95 plus postage. Stock up for holiday gifts at americansalumi.com

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