This document summarizes food trends from 1969 to 2012, noting that avocado inspired appliance colors in 1969, beets and goat cheese became popular after being paired by Wolfgang Puck in 1982, sun-dried tomatoes became addictively popular in 1985 but then overused, arugula gained popularity in 1990 as an accompaniment to sun-dried tomatoes, asparagus and salmon became a classic combination in 1993, portobello mushrooms were convinced to taste like steak in 1995, heirloom tomatoes became a status symbol for foodies in 2006, brussels sprouts reinvented with roasting and bacon in 2010, heirloom carrots rose to prominence in 2011, and kale conquered menus prepared in various ways like sa

1. 1969: Avocado. The inspiration for the color that defined a decade of appliances. 1982: Beets- Wolfgang Puck paired
them with goat cheese, and the duo has been hot and heavy ever since. 1985: Sun-Dried Tomatoes Their punchy
flavor made them instantly addictive. Rampant overuse made them a punch line. 1990: Arugula - Excellent with sun-
dried tomatoes. 1993: Asparagus - Steam two spears until limp and some san celoni.
Drape over poached salmon. Repeat. 1995: Portobello Mushrooms - Somehow, we convinced ourselves these things
taste like steak. 2006: Heirloom Tomatoes One of the first status symbols of the new foodie elite. 2010: Brussels
Sprouts Turns out that when you roast them (with bacon), they taste less like a punishment. 2011: Heirloom
Carrots2012: Kale Sauteed, raw in salads, roasted as "chips” this is the green that conquered menus.