What COVID-19 has taught us about long-term care
Building an equal future for women in Atlantic Canada
SaltWire Selects: Stories you don't want to miss
SPECIAL REPORT: Facets of family violence
Have you tried the SaltWire News app?
UPDATED: COVID-19 news and numbers
Continuing coverage: Mass shooting in Nova Scotia
What's working for businesses in 2021?
Join Mark DeWolf, SaltWire Network's creative director of food and drink, in our Follow A Foodie newsletter as he follows his taste buds across the East Coast. Subscribe here.
In 2021 we’ll continue to eat more at home and being vegetarian or vegan will become part of the cultural norm. One of my favourite winter vegetables are beets. While beets were once mostly consumed in their pickled form, in a recent article I suggest marching to a new beet, exploring new ways to enjoy this sweet and earthy root vegetable. From tangy raw beet slaw to rich beet risotto and substantive salads, this richly highly pigmented vegetable can be much more than just a pickled side dish.
Carbon conscious dining
While we seek to waste less in 2021, I predict we will likely become more aware of the negative impacts of highly-packaged meal kits and the irony of bringing recyclable bags to grocery stores only to fill them with heaps of plastic. While our awareness of packaging’s impact on our environment may be heightened, we may be less aware of the negative influences our eating habits are contributing to climate change. Discover how we are impacting the climate by how we eat.
Five food predictions for 2021
1. Editing how we dine out
Our return to restaurants might be a slow journey in 2021. Our motivations will likely focus on two polar extremes. On one end we’ll seek the comforts of simplicity, hominess, and old-fashioned hospitality but when we ‘fine dine’ we will dine ‘finely’ with elaborate tasting menus and wine pairings becoming popular again. Winners may be at both extremes, with those in the middle suffering.
2. New cooking show models
The classic cooking show model will be challenged as instead of watching pre-taped shows, we will embrace interactive live cooking shows so we can chop and sauté alongside (virtually speaking) our favourite chefs.
3. Vegan becomes mainstream
Vegan and vegetarian diets will continue to become normalized. We will likely continue to see another increase in vegetable-based meat alternatives, but also more and more plant-based alternatives for butter and other dairy products.
4. Embracing diversity
We will continue to embrace diverse cultures in our diet. We will look to our neighbours for inspiration, exploring foods reflecting our increasingly diverse population. Traditional African Canadian cuisine, Middle Eastern, North African and a deeper exploration of the variety of East Asian cooking will all be trends.
5. New style meal kits
Restaurants forced to diversify their offerings will continue to embrace to-go and begin offering at-home dining experiences including chef-inspired meal kits.
See you next week when we'll offer more great food and drink recipes. Until then, keep following your foodie dreams.
~ Mark DeWolf
Mark DeWolf is a connoisseur of all things food and drink. He's a creative director with SaltWire and local fare is his specialty. Watch Mark whip up seasonal plates in his video series, In a Jiffy, and go deeper with food trends and kitchen challenges weekly