Last summer I was invited to Kababayan LA to talk about Summer Food trends. I’m back again on the show with Jannelle to talk about some of the food trends for 2012!
Special THANK YOU to Whole Foods Market for donating all of the fresh produce, artisinal cheeses, rose wines and other goodies for this segment. Also, THANK YOU to Fonuts for the delicious faux donuts! 
Here is the list of what was highlighted on the segment.
VIDEO CLIPS:
Part 1:
Part 2:
LOCAL-ISM - Farmers Markets were already popular but that popularity is not going away. More and more people look for locally grown produce and many restaurants change their menus seasonally to have the freshest ingredients for their dishes. Buying local products helps our local economy and what you buy is fresher (less travel time in large trucks and in freezers)!
Organic Valencia Oranges (from Lodge Ranch in San Diego)
Organic Kale Salad (from Harvest Sensations in Fillmore County & Santa Maria County)
Organic Fresh Herbs (Kenter Canyon Farms in Ventura County)
Organic Alfalfa (Kowalke Organics in Topanga Canyon)
Organic Pea Greens (Kowalke Organics in Topanga Canyon)
ARTISANAL PRODUCTS - Artisanal products were big in 2011 and getting even bigger this year. Artisanal products are not massed produced, use better, higher-quality ingredients and taste delicious! Many people are taking classes on how to make their own cheeses, brew their own beers, etc. There’s just that extra touch when you know who made your products and how much care was put into making it.
Whole Foods Market Parmesan Crisps (Made in house)
Whole Foods Market Smoked Gouda Dip (Made in house)
Kali The Baking Goddess Artisanal Cheese Crackers (Exclusively made for Whole Foods Market)
Boroughs Market English Stilton (Exclusively made for Whole Foods Market; straight from England)
Mitica Cordobes – sheeps milk Spanish cheese (Exclusively made for Whole Foods Market)
OFFAL/ANIMAL PARTS - Being Filipina, I grew up eating oxtail, pigs ears, porks blood soup, etc. in dishes like Kare-Kare, Sisig, Dinuguan. In Asian cultures, no animal part (inside and out) is wasted. It is good to know that now, more people and Western cuisines/restaurants are incorporating these unusual/uncommon parts that used to be thrown away into their menus. Years ago, pork belly was disgarded. Now, I see it in almost every menu. The “Tail-to-Snout” movement, top food networks, and culinary rockstars like Anthony Bourdain and Andrew Zimmerman are showing the masses that it is not that scary to eat these parks and, depending on how it’s prepared, some dishes taste really good!
Pre-packaged Rendered Duck Fat
Ground Bison
BRUSSEL SPROUTS - These mini cabbages are appearing on more menus and recipes sites than ever before. They were not as popular before because of their bitter flavor but that is changing. Brussel sprouts are in the same family as broccoli, kale, collard greens, etc. They are rich in vitamin A, C, folid acid, dietary fiber and contains sulforaphane, a chemical believed to have potent anticancer properties.
NUT BUTTERS - Want an alternative to Peanut Butter? Other types of nut butters like Almond Butter is a great source of protein, Vitamin E, and niacin. Plus, they help you feel full longer and give you long-lasting energy. The other nuts contains more protein and less sugar than the peanut.
Organic Almond Butter
Cashew Butter
DONUTS - We all know donuts are commonly eaten for breakfast. However, I’m noticing a trend for donuts as more than just a sweet bfast to-go item. This year we’ll start seeing other regions’ and countries’ versions of them on restaurant menus. Fonuts (faux donuts) puts their own twist to them and their “donuts” are baked instead of fried. They have unique flavors like chorizo cheddar, rosemary olive oil, maple bacon, Hawaiian, etc.
ROSE WINES - Rose wines are gaining in popularity. If you don’t want a bellini or mimosa for brunch or lunch, why not sip a chilled glass of rose? Their not-so-great reputation of being super sweet and “intro” wines is changing. Rose wines often display appropriate fresh fruit flavors such as strawberries and raspberries. They remind me of sunshine and summer. Plus Valentine’s Day is around the corner… Instead of a bottle of red wine, why not pick up a nice pink one instead. ;p
2010 Hitching Post Central Coast Rose Wine (Exclusively made for Whole Foods Market)
Pergola Garda Classico Chiaretto Rose Wine 2009
Vin Gris De Cigare 2010 Central Coast Pink Wine
Thank you for reading this post and if you tuned into Channel 18, thanks for watching! I’ll be back on Kababayan LA again soon possibly for a Valentine’s Special. 
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So excited to try fonuts when I visit LA! sounds wicked!
You’re going to have a lot of fun!