FERMENTED: FOOD TRENDS FROM THE GOOD FOOD SHOW

I was so excited because this weekend I got to attend the Good Food Show in San Francisco. Since I have turned grocery shopping into a new hobby (I joke, I joke) it is so much fun for me to discover these new foods. My friend Aimee and I went from table to table trying sheep cheese from Vermont, then chocolate from San Diego, and sausage from New York. It was so exciting to see these small little companies and the pride they took in their products. I think we are missing a little bit of that it today's mass-produced market. 

There were some very clear food trends emerging as I walked around: pickled veggies, shrubs and low-sugar. A lot of them had to do with fermentation. It's nothing new, canning and fermenting but now we are doing it for our health verses just to preserve food. There are so many benefits to eating fermented foods (if you want more info there is a great article here) and companies are finding a way to make it delicious. 

While I was there I bought four things: Pear Chai Shrub from Element Shrub, Roots Kitchen and Cannery Blackberry Earl Grey Jam, Shrub District Don's Old Fashioned Shrub, and Seattle Canning Co. Eggplant Kasundi. These four items cover the trends below (and then some) and I can't wait to include them in my food and drinks!