Kids of all ages have per­fected the art and tra­di­tion of egg dying for Easter.

From waxy pen­cils to small tablets of color, not much has changed in the dec­o­ra­tion process. Or has it?

The kitchen pantry is a stu­dio of nat­ural ingre­di­ents and inter­est­ing col­ors wait­ing to be used. Com­mon food items, and food waste in some cases, will trans­form an ordi­nary hard boiled egg into a beau­ti­ful show­piece.

Nat­ural dying ele­ments have long been used in fab­rics and paper. Porous eggshells invite color no mat­ter the source.

Red cab­bage and beets, brown, red or yel­low onion skins con­tribute to an array of egg color pos­si­bil­i­ties. So will cof­fee, tea, and dried spices.

Cities across Amer­ica have been imple­ment­ing bans on plas­tic bags, plas­tic straws, poly­styrene and other mate­ri­als used for food and bev­er­ages.

Retail and food­ser­vice estab­lish­ments have seen oper­at­ing costs rise along with alter­na­tive pack­ag­ing costs.

Con­sumer expec­ta­tions are higher and grow­ing in the realm of single-​use, dis­pos­able items, par­tic­u­larly when it comes to take out foods. Lit­ter and waste are not the only two con­sid­er­a­tions.

The gen­eral pub­lic is sen­si­tive to the envi­ron­men­tal and human health issues related to the overuse of plas­tics. Overuse of the seduc­tive one and done, throw-​aways is get­ting national atten­tion.

In sev­eral cities, cus­tomers must request plas­tic straws for drinks. Some have begun to carry their own bam­boo or metal straws to juice joints. We are all, by now, accus­tomed to pro­vid­ing our own reusable tote bags for shop­ping at retail stores.

Car­ni­val sea­son always cul­mi­nates on Fat Tues­day, the day before Ash Wednes­day, the first day of Lent.

Peo­ple lucky enough to visit New Orleans the week lead­ing up to Mardi Gras will enjoy a feast of foods and sig­na­ture bev­er­ages.

Influ­ence comes largely from Cre­ole and Cajun cuisines. Clas­sic crowd pleasers include gumbo, jam­bal­aya and étouf­fée.

Loca­tion aside, plan a cel­e­bra­tion dur­ing the days of Car­ni­val. High­light slow cooked, fla­vor rich meals that can feed a large table.

Build­ing depth in dishes is easy when it comes to mas­ter­ing the all pow­er­ful Miropoix. Three veg­etable basics — car­rots, cel­ery and onions com­prise this start to many fine dishes.

Decem­ber hol­i­days beg for some décor that is fresh and nat­u­rally fra­grant to com­bat the assault of plas­tic, glit­ter all things arti­fi­cial.

Yule­tide cheer has evolved from past tra­di­tions into mod­ern day dec­o­ra­tions using ever­greens, berries, fruits and lights.

Gar­lands, wreaths and can­dles were once the only sure thing when it comes to door­ways and man­tels.

The sig­nif­i­cance of a wreath, sym­bol­iz­ing ever­last­ing life, goes back to ancient Greek and Roman times.

A renewed approach to fresh arrange­ments main­tains mean­ing to the com­po­nents. Con­tem­po­rary designs appeal to a much broader con­sumer base.

Mar­ket­place trends are hot top­ics for dis­cus­sion when lean­ing in on the fresh pro­duce busi­ness.

Sim­i­lar to other indus­tries where mov­ing prod­ucts from “Point A to Point B” is nec­es­sary, the fac­tor of trans­porta­tion is crit­i­cal to agri­cul­ture.

So much is hap­pen­ing in the truck­ing indus­try right now, that it is a chal­lenge just to keep up with activ­ity. Con­vey­ing the impact of truck­ing to fresh mar­ket stake­hold­ers is another mat­ter alto­gether.

Tech­nol­ogy advance­ments, new reg­u­la­tory require­ments, dri­ver short­ages, increases in freight rates and dete­ri­o­rat­ing high­ways are top of mind for all truck­ing com­pa­nies and dri­vers.

Start­ing on Decem­ber 18^th of this year, the com­pli­ance phase of the ELD (Elec­tronic Log­ging Device) man­date begins as dri­vers and fleets must start using Fed­eral Motor Car­rier Safety Admin­is­tra­tion (FMSCA) approved ELDs in their vehicles.

Eat­ing low carb or look­ing for ways to shake up the daily menu? Veg­eta­bles will then play a key role.

Not all veg­eta­bles have the same impact when there is a com­mit­ment to reduce sugar intake.

As much as we may love them, starchy veg­eta­bles are the ones to be avoided. This includes pota­toes, peas, corn, yams, beans and legumes.

Best to savor those for spe­cial occa­sions or splurges. Car­rots, some win­ter squashes and even onions should also be con­sumed in mod­er­a­tion on a keto­genic diet.

There are plenty of other great tast­ing, ver­sa­tile veg­gies to work into the daily mix. Nutri­ent dense, dark, leafy greens like spinach and kale top the list. They leap from sal­ads to omelets and power up protein-​rich smoothies.

Nearly six years ago, meal kits com­pa­nies took the food scene by storm in the United States.

They looked to be the major dis­rup­tors in how peo­ple choose to pro­cure, pre­pare and eat food.

As Amer­i­can food cul­ture evolves, what we eat, when we eat and how we eat are all open to per­sonal inter­pre­ta­tion.

The crowded space of meal kit com­pa­nies is fac­ing fierce com­pe­ti­tion as meal sub­scribers are select­ing from vast options for con­ve­nience, value and vari­ety.

Gro­cery indus­try “brick and mor­tar” spend­ing rep­re­sents about $650 bil­lion, with a “B”, dol­lars in the U.S. The expe­ri­ence of daily pro­vi­sions can be frus­trat­ing at best with lots of energy devoted to meal plan­ning, gro­cery shop­ping and finally preparation.

Zuc­chini and other sum­mer squash vari­eties seem to be every­where. What are we wait­ing for such a squash sur­plus at our fin­ger­tips?

If pasta noo­dles are on the table at least once a week, this is the best sea­son to go for a light­ened up ver­sion with noo­dles cen­ter­plate.

Alfredo, mari­nara and pesto clas­sics make for irre­sistible sauces on top of squash noo­dles.

Grain free squash cut in either wide rib­bons or curly or flat thin noo­dles beckon to kitchen enthu­si­asts to explore all options. A sim­ple dressed up top­per of mint, basil, gar­lic and lemon juice keeps life sim­ple.

Asian noo­dle bowls are a world apart from Italy. Pad Thai, lo mein, stir fries and broth­ier dishes meant to be slurped give way to robust flavors.

Well over 100 apple vari­eties are com­mer­cially grown in the United States. For nearly five decades, red deli­cious apples were the con­sumer favorite.

This year, title of con­sumer favorite will now go to the Gala apple instead of red deli­cious, which falls to the num­ber two spot.

Apple grow­ers are tend­ing to grow more of the newer vari­eties as a reflec­tion of chang­ing con­sumer tastes. Gala apple pro­duc­tion is expected to grow almost six per­cent above last year.

Taste, tex­ture and sweet­ness account for surg­ing gala apple pop­u­lar­ity. This out of hand fresh treat hits the mark on all cri­te­ria.

Until the 1970s, Amer­i­cans had only a few choices of apples. Golden Deli­cious offered a color con­trast and Granny Smith brought tart­ness to the table. The iconic Red Deli­cious was the shin­ing star and heav­ily pro­moted by Wash­ing­ton state growers.

Every year, lead­ers in the culi­nary world bring us new ways to think about food, plan our meals and choose how to eat.

From small plate shar­ing to home meal kits, vari­ety and dis­cover keep the food indus­try evolv­ing.

Con­sumers may not always agree with the changes, but they will at least take a look at what is on trend.

In 2018, health­ier eat­ing choices con­tinue to drive prod­ucts to the front of the food equa­tion. Watch for more pro­tein options and super food ingre­di­ents.

Plant based foods have been strong, cen­ter plate menu themes for quite some time now. From roasted cau­li­flower steaks to spicy gar­banzo bean cakes, lean­ing on global cuisines for plant based ingre­di­ents boosts their star power.

Since Jan­u­ary holds title to National Oat­meal Month, now is the per­fect time to exper­i­ment with this favored morn­ing grain.

Oats have long been a part of the world’s diet for hun­gry humans and their ani­mal coun­ter­parts.

The health ben­e­fits of oats are well doc­u­mented. From low­er­ing LDL lev­els (bad cho­les­terol) to weight con­trol and heart wise affects, there are many plus ups to enjoy­ing oats.

Tra­di­tional think­ing puts a bowl of hot oat­meal smack cen­ter of the break­fast table. Bright “oats ideas” quick to fol­low are oat­meal cook­ies, gra­nola, muffins and breads.

Before we leave the break­fast table and morn­ing rou­tine, it should be noted that healthy oats are right at home incor­po­rated into soups, pilafs, meat­balls, entrees and desserts.

Whether one is a Quaker Oats oat­meal eater, or a fan of Bob’s Red Mill steel cut oats, there is a place at the table for all Jan­u­ary oats.

Ardent pro­po­nents have cre­ated cold oats jars that are make ahead ready. These grab and go meals are a time saver for crazy morn­ing rou­tines. These jam jar jew­els boast lay­ers of oats, fresh fruits, chopped nuts, seeds (chia or flax) honey or maple syrup, along with yogurt or almond milk. Oat Cui­sine– Food carts and trendy break­fast spots from coast to coast are rein­vent­ing clas­sic oats.

Unex­pected ingre­di­ents and cre­ative meth­ods (from brulees to frit­ters) have made oat­meal hip.

Food trends come and go. Some which are started in metro cities like San Fran­cisco and New York may com­pletely skip over the entire mid­dle sec­tion of the nation.

One trend look­ing to accel­er­ate this year is the seduc­tion of sour. Adding a punch of sour can bal­ance rich or savory dishes.

Global cuisines heav­ily influ­ence our own restau­rant offer­ings and choices. Take a page from Per­sian, Korean, Fil­ipino or even Ger­man menus to inspire new twists on fla­vor pair­ings.

Sour tast­ing foods are indica­tive of higher acid­ity, along with tart­ness or tangi­ness. Bit­ter foods are mostly attrib­uted to unpleas­ant, sharp and some­times unde­sir­able foods. Sour cov­ers pop­u­lar Greek yogurts, kim chees, sour krauts and other fer­men­ta­tions.

Sour fla­vors have piqued our col­lec­tive inter­est, on par with the spicy food addic­tion. Con­sumer demand toward tangy fla­vors has more to do with a move­ment toward well­ness, arti­sanal foods, and eth­nic cuisines.

Amer­i­cans have a seri­ous love affair with snack­ing. Those of a cer­tain age might still define a snack as a quick mid­day grab for a Snick­ers bar or bag of potato chips.

Tra­di­tional daily eat­ing pat­terns are built around three “square and struc­tured” meals. Snacks were sup­ple­men­tal to those three squares.

This behav­ior is yield­ing to more mod­ern eat­ing styles char­ac­ter­ized by fre­quent snack­ing. These snack­ing events occur in a more unsys­tem­atic way and varies from per­son to per­son.

Snack­ing used to be about diver­sion, fun and indulging in food crav­ings. There is a shift toward health, well­ness, fresh and pre­mium snack foods.

Plea­sure is still a com­po­nent to snack­ing, but so are nour­ish­ment, opti­miza­tion and convenience.

By def­i­n­i­tion, a true tonic invig­o­rates, restores, refreshes or stim­u­lates. Sounds good, right? Par­tic­u­larly when the mer­cury is high and energy lev­els are low.

Let’s not men­tion alco­hol nor so called “mock­tails” here. A really authen­tic tonic stands on it’s own mer­its.

Amer­i­cans as a whole know how to over-​indulge. It makes sense that a new gen­er­a­tion back­lash aims to eat less, stay healthy and pay close atten­tion to con­sump­tion.

Inclined to drink to their own health, Mil­len­ni­als know when it’s time to pass on a craft beer or vin­tage glass of wine. Mind­ful­ness has an appeal that stay­ing sober sup­ports. Enter sum­mer ton­ics.

Non-​alcoholic drinks no longer stand as merely a glass full of club soda with a lime wedge. Adult bev­er­ages should feel like a cel­e­bra­tion as we keep our wits about us.

Sat­is­fac­tion meets fuel when power bowls are intro­duced to the week­day or evening menu lineup.

These protein-​packed, veggie-​rich solu­tions to com­plete nour­ish­ment are as ver­sa­tile as deli­cious.

One bowl won­der trends do not seem to be los­ing any momen­tum. Given the end­less pos­si­bil­i­ties, its easy to say they are here to stay for awhile.

Week­end war­riors, stu­dents, ath­letes, soc­cer moms and pro­fes­sion­als all look to max­i­mize calo­ries and deliver on good taste.

Pro­tein power bowls are a com­bi­na­tion of grains, col­or­ful fruits and/​or veg­eta­bles, a pro­tein and a dress­ing or topping.

Smart cook­ers like Instant Pots are enjoy­ing a moment. This cel­e­brated multi-​cooker is touted as capa­ble of replac­ing seven dif­fer­ent appli­ances.

It brags of doing the work of a slow cooker, an elec­tric pres­sure cooker, rice cooker, steamer, yogurt maker, sauté/​browning pan, and food-​warming pot.

Cook­ing speed may be the sin­gle most advan­tage of going for the Instant Pot. This is par­tic­u­larly true if cook­ing some meats is high on the menu. Shav­ing time off of ribs, roasts and whole chicken mat­ters.

Risotto and dried beans seem to cook in record time. Soups and stews from scratch develop depth of fla­vor with­out turn­ing on the stove or oven.

Not every­one wants or needs sev­eral (or even one more) kitchen gad­get tak­ing up shelf space. Com­pe­ti­tion among food proces­sors, stand mix­ers, blenders, juicers and var­i­ous cof­fee mak­ers is fierce within most households.

Sprouts are those skinny lit­tle veg­etable threads that are high on nutri­tion­als. They begin as seeds. When those seeds are exposed to the right tem­per­a­ture and mois­ture, they ger­mi­nate into very young plants. These ten­der young ten­drils are the edi­ble sprouts.

Com­mon sprout vari­eties include grains, beans or leafy sprouts. Three of the most pop­u­lar bean selec­tions are alfalfa, soy and mung bean sprouts. They can be served raw or lightly cooked.

The crunchy, tasty good­ness of bean sprouts can be incred­i­bly ben­e­fi­cial to over­all health. They are packed with plant pro­tein, con­tain no fat, and are very low in calo­ries.

While sprouts have been a part of East Asian, Indian sub­con­ti­nent and Mid­dle East­ern cui­sine for thou­sands of years, they’ve only recently become pop­u­lar in the rest of the world, includ­ing the West.

Edu­cated fans know that eat­ing sprouts can help pro­mote good health. At the same time, there is quite a bit of debate and dis­agree­ment regard­ing the safety of bean sprouts.

Like any fresh pro­duce that is con­sumed raw or lightly cooked, sprouts carry a risk of food­borne ill­ness. Unlike other fresh pro­duce, seeds and beans need warm and humid con­di­tions to sprout and grow. These con­di­tions are also ideal for the growth of bac­te­ria, includ­ing Sal­mo­nella, Lis­te­ria, and E. coli.

Zuc­chini is deli­cious on its own. Sim­ply grill and serve as a side with a driz­zle of olive oil. Add a shake or two of salt and pep­per. Zuc­chini per­fec­tion.

That’s one rea­son­able way to approach this pro­lific sum­mer veg­etable when we have only a cou­ple of these lit­tle green ras­cals to con­tem­plate.

Since the beloved squash is so com­pat­i­ble with other fresh pro­duce items (toma­toes, egg­plant, mush­rooms, etc.) we’ve learned to marry it in dishes like rata­touille, frit­tatas and soups.

The case for Ital­ian squash abun­dance needs con­sid­er­a­tion. Between home gar­dens, farm­ers mar­kets and local farm pro­duc­tion, the mar­ket gets sat­u­rated with late sum­mer zuc­chini.

Good then that inven­tive­ness is hard at work on the zuc­chini project. A bumper squash crop inspires swap outs in dishes that typ­i­cally call for higher carb ingre­di­ents like pasta, rice, tor­tillas and breads.