No alcohol with animal by-products

By DAN THALMANN

I like to pretend I’m a bit of a foodie. Mostly because I like food and will try just about anything except livestock testicles and strange seafood. The guys at the Palmer Café mountain oyster fry peer-pressured me to try this fried “delicacy” once and it was fi ne, I just don’t like the idea behind it.

I do think we’re at a turning point for what we eat and drink in our culture. I believe American culture will trend back toward a more scratch-prepared menu within the next decade and we’ll continue to expand the variety of what we drink. We’ll all be eating what grandma used to cook three times a day, but I bet much of it will be pre-prepared at grocery stores or farmers markets.

 

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