In my largely ceremonial role as the unofficial arbiter of the food scene in these parts, part of my job is to keep a close eye on the rapidly changing food landscape for trends and fads.

And let me tell you, that can be a challenging task in this post modern, high-speed information age. It’s difficult for a man of my advanced years and limited internet skills to stay ahead of “the next big thing,” everything from olive oil shots and raw milk to avocado toast to mushroom coffee.

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Dining and Cooking