catapult magazine

Ten foods and flavors

by Katrina VandenBerg

You are what you eat. This has been proven by the flamingos who have lost their color in captivity.  They consume vast quantities of algae, and this is what makes them pink. Flamingos in captivity are, as a result of algae deprivation, quite a bit paler than their wild cousins.

As I think about what I ate in 2012, the new foods and flavors I tried, I find that it becomes a nice summary of what the year has held. 

1. Kale Florets. I unintentionally did not clear my garden of its kale over the winter. Come spring, I discovered that it is a biannual perennial. Kale will flower and produce seeds one year, and the next year it provides you with vitamin packed greens. However, the florets, like broccoli, are edible. Not only do the tiny, yellow buds look great in a salad, they contribute a nutty flavor. 

2. Guacamole. I’ve always noticed those over-priced green jewels stacked in the grocery store, and did not understand the hype — that was, until I met my neighbor and now dear friend, Elisha. She has found the perfect balance of avocado, garlic, lemon and salt.

3. Pickled Beets. I’m a baker who snacks on dill pickles at four in the morning until the end of my shift at 3:00 p.m. When I discovered that beets can be pickled too, my diet became a bit more varied. 

4. Crujitos Queso and Chili Puff Corn Twist Snacks. Mid-summer, I moved from Hamilton, Ontario to San Francisco, California. One afternoon, I forgot to eat lunch and made a pit stop at the local corner store. Next to the pinatas, I found a bright red bag with the promising picture of a chili puff corn twist. It only took one chip to become acquainted. 

5. Pain au Levain (commonly known as Sourdough). Bread brought me to San Francisco. Here, I met a naturally leavened loaf that was not dense and tangy. Instead, it was crispy, chewy, light and airy, yet with sustenance. I stopped calling it a sourdough ever since. 

6. Baked Sushi. It was game one of the World Series. We celebrated three homeruns and a Giants win at the sushi place next to the pub. Baked sushi: I didn’t think it was a possible texture. 

7. St. Honoré Cake. This cake takes hours to assemble and minutes to consume. A crown of cream puffs dipped in caramel and filled with chiboust, made in honor of a patron saint.  This is what the French call a delicacy. 

8. Persimmons. This bright orange fruit forces you to wait to eat it until it is ripe. It is best found at a reduced price and piled in the bins outside the market because nobody wants to buy a bruised fruit. The soft and sweet interior, decorated with a star, makes it worth the wait. 

9. Kamut. It is said that this grain was found in the tombs of the ancient Egyptian Pharaohs. It is making a comeback into our era with the help Bob Quinn, a man who stuck a shaft of grain in his hat and called it nutritious. 

10. Peanut Butter in Oatmeal. Oatmeal has graced my breakfast bowl for a quarter of a century. This year, it got a bit more exciting with the addition of peanut butter. There is always room for improvement. 

It takes about ten tries to before you become accustomed to something new. May this coming year bring you what’s new, along with the courage to come back to it. You never know what color it could make you.