LINDA WERTHEIMER, HOST:
With a foodie stocking every pantry these days, commentator Bonny Wolf offers edible predictions for 2015.
BONNY WOLF, BYLINE: Well, we're headed for high times. As states legalize marijuana, cannabis comestibles are coming. Pot brownies - so 1960s - are joined by marijuana mac and cheese and pot pesto. There's a new cooking show called "Bong Appetit."
Another crushed leaf is this year's super drink. Matcha is made from green tea and promises a calmer energy boost than Red Bull. The Japanese have been drinking it for centuries. In more news from the plant world, kale, the mother of all trends, and Brussels sprouts, another fashionista, have gotten together and become parents. Their baby is called kalette; little clumps of kale on a Brussels sprout-like stock. The first new vegetable since broccolini is now available in markets near you.
And what could be better on your vegetables then a little lard? Animal fats are being reconsidered. Pork fat - lard, beef fat - tallow, and chicken fat - schmaltz. 'Nduja, from the French Andouille, is the new kid at the Italian table. This spicy, spreadable Calabrian sausage is showing up on pizza, bruschetta and pasta. And Brooklynites are finding their inner Eastern European with new farm-to-table Jewish delis. We're talking gefilte fish as a craft food. Craft, by the way, is the new artisanal.
There's one more foreign food to address. We need to get beyond ick and embrace eating bugs. Cricket flower is already showing up in protein bars. Insects are gluten-free, high in protein and emit fewer greenhouse gases than cattle. Cricket cuisine may even play in Peoria because New York is no longer restaurant Mecca. Many chefs are packing their knives and heading for smaller cities. Today, everyone everywhere has a sophisticated palate. And fine dining continues its decline. You don't need a white tablecloth to eat crickets.
WERTHEIMER: Bonny Wolf is managing editor of americanfoodroots.com.
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