Haven’t seen any of these in HRM yet…


Bad food trends take two forms. Some are flashes in the cast-iron pan; others have exhibited a little too much staying power. Going forward into 2013, and surveying the nation’s culinary landscape, these are the ones I’d like to see stopped in their tracks. I doubt any of them will end anytime soon, but I’m keeping my fingers crossed.

Rock slime as food. We haven’t seen much of this, I’ll grant you; mostly it’s appeared in a few avant-garde restaurants. Let’s hope, for the love of God, it stays there. Born out of the intrepid, terroir-crazed cauldron of the new Scandinavian cuisine, where nearly anything on or under the ground is considered fair game for foragers, the use of lichens, moss and other primal organisms functions, I believe, largely as shock value. If lichens taste like anything, it is something bad; that’s why the stuff is more often the…

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