Scoop Blog Archive / June 2011

One of the hallmarks of summer in Seattle is the arrival of farmers' markets.   There are some wonderful fruits and vegetables coming into season this month like berries, beets, kale, and carrots.  An easy way to make the most of seasonal goods is to incorporate the produce into smoothies.    It’s a great way to try something new or use up the last few morsels before they go bad.  Either way, smoothies are an easy and delicious way to get your eight servings of fruits and vegetables a day and add some variety to your diet.

Two recent food trend stories hit my radar within minutes:

First Food and Wine declared that the "Farm to ___(fill-in-the-blank)" construction had effectively jumped the shark with the phrase "farm to tumbler" to describe cocktails made with fresh, seasonal produce. A. Greed. I just wish there was an acronym for the Local.Sustainable.Organic.Seasonal contingent. S.O.L.S.? (Too bad those words don't all start with Z's, amIright?)

That story led me to read Eater NY's 10 Dead Food Trends story, and boy is that a study in Us vs Them. Read more »