The New York Times has released its 2022 food forecast and "ingredient of the year" is the mushroom, chosen because of its use as a tasty dish addition, psychedelic drug, and compostable packaging material.
In the intro is the following whammy of a sentence: "food industry leaders in the United States say 2022 will be another pragmatic, roll-up-your sleeves kind of year, shaped by the needs of people working from home and by the culinarily-astute-but-fickle Gen Z, whose members want food with sustainable ingredients and a strong cultural back story, prepared without exploitation and delivered in a carbon-neutral way — within 30 minutes." — Read the rest
