Foraging for Inspiration

On the surface, some consumer trends might seem to run counter to the best interests of the food industry. Take the whole back-to-nature, farmers’ market, DIY, everything-from-scratch, home-cooking trend brought on by the confluence of several foodie trends. How does that benefit ingredient and finished-product manufacturers? Even the most hardcore of home foodie fanatics will take a day off from the galley here and there. And at that point, updated, on-trend speed-scratch seasonings, sauces, sides and other products, perhaps even heat-and-eat or ready-to-cook center-of-the-plate proteins—that likely won’t faze when premium-priced—grow quite attractive. Culinary awareness has arisen on both sides of the fence, and deeper connections are forged with our food. This benefits everyone involved.

And now we have foraging. For the last couple of years, I’ve seen this trend build, with strong influence from the Nordic cuisines spearheaded by chefs like René Redzepi, based in Copenhagen (NPR did a nice bit on him last year). Over that time, articles covering upstart (and thriving) foraging businesses have surfaced, and even Midwestern Chicago is getting in on the foraging fun, as noted in a piece in today’s Tribune.