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TRENDS: Bourdain on mac-n-cheese; meatless mainstreaming; French fries slump

A compendium of food, dining and beverage trend information from the U.S. and the world

 

 

Anthony Bourdain answered a few questions at slashfood.com:

What food do you eat that would give you a bad rep if other chefs knew about it?
AB: “If I’m disgracefully drunk, I’ve been known to eat really nasty macaroni and cheese at Popeye’s or the Colonel. I’m very ashamed and try to do this only with a bag on my head.”
What do you think of vegetarians?
AB: “Unless Hindu? Not much. I think they make bad/rude travelers. Even Jonathan Safran Foer — in his reasonable and thought-provoking argument for vegetarianism — seems to acknowledge this somewhat.” 

Reported by Restaurants & Institutions:

Operators looking for a more-business-based reason to offer meatless selections can find motivation in recent consumer data: Although Harris Interactive reports that 3% of Americans are everyday vegetarians, R&I has found that 23% of consumers are eating more meatless entrées than they did a year ago. Meanwhile, 40% of non-vegetarians say they sometimes order vegetarian or vegan menu items just because they sound good.

For an excellent roundup of great vegetarian main dish ideas for chefs, read the feature at:www.rimag.com/article/452341-Menu_Trends_Meatless_Mains.php

 Reported by the Boulder County Business Report:

In years past, the American approach to agriculture and food has been the pursuit of high yields with the support of chemical, drug, genetic engineering and other advanced technologies,” said Charles Benbrook, chief scientist for The Organic Center. “We need new technologies and systems that prevent problems and sustain high levels of soil productivity.”

 As reported in the Toronto Star:

Sales of French fries in U.S. restaurants started sliding in 2006 and have gone into a huge nosedive, NPD research group reported. The economic slump is one factor, according to PotatoPro, the potato processing industry’s newsletter, but fries took a bigger hit – a 7 per cent drop – than other restaurant foods. In tandem, the dinner market in the U.S. is plummeting because of aging boomers, a study of the “supper market” released last month by NPD said.

Boomers are reaching an older age and they’re purchasing fewer fries,” says an industry expert. “Menus have changed. Before, fries came with the meal. Now there are choices.”

 Comments: lehndorffj@aol.com

Visit: www.johnlehndorff.com

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