But why do some fruits and vegetables become the A-listers of the food industry – highly desired produce with the ability to jump-start profits and shape the daily eating habits of billions?Why is that kale and avocado have seen such a meteoric rise in popularity and sit centre stage basking happily in the spotlight while the humble carrot or poor old turnip remain firmly on the Z-list?So famous is the avocado and so strong is its pull on hungry millennials, it’s hard to find a company that isn’t trying to cash in on the soft green fruit’s star power. .

The Strange Mystery Of Who Made Kale Famous And Why

With a sturdy client list in the fashion and music industries, Sinclair amplified the plant with custom t-shirts, pricy salads and celebrity endorsements.I literally put it on chalkboards around Manhattan and on the menus of cool restaurants, the Fat Radish being one of them,” another My Young Auntie client, “and the ‘trend’ escalated from there.”.Later that day, I had a call scheduled with Dr. Drew Ramsey, assistant professor of clinical psychiatry at Columbia University, the founder of National Kale Day and author of 50 Shades of Kale, a cookbook that boasts “fifty enticing new ways to enjoy one of Mother Nature's hottest properties.”.“The demand is rising, but the supply is outpacing it,” explained Muranaka, the executive vice president of, again, the largest shipper of bunched kale in the nation. .

How and When Did Kale Become So Popular in the United States

One of kale’s superpowers is that it is not affected by frost, which allows it to grow in these colder regions and likewise can be served all year around in your local SweetGreen.However, health conscious foodies in the United States did not rediscover kale or bring it back into style, as some might suggest.Other countries like Germany, the Netherlands, and Scotland have been celebrating kale in their cultures for a long time.In the last two decades, kale’s reputation has spread from just a staple of the farmer’s market-goer’s shopping cart to its own brand in a sense.Kale is low calorie and has no fat, with lots of nutrients like iron, Vitamins K, A, C, and calcium, and is great for detoxing.Add some garlic to the ingredient list and you can sauté the kale to make a good side dish to any main meal.In fact, in one Scottish dialect, the word kail means “food” and in Germany, there is a celebration just for eating cooked kale. .

The Real Story Behind How Kale Became Famous

Kale, as you already know, is America’s superfood sweetheart.So how did kale get this title?Oberon Sinclair, a self-proclaimed “punk at heart,” is the PR agent behind the sham.This isn’t the first time PR has made food famous, either. .

The Kale Craze Might Be Ending

This annual vegetable cycle shows up in the past decade of Google Trends data, which compiles how frequently Americans trawl the internet for information about certain terms.Whereas spinach has been popular for generations and brussels sprouts have become gradually more trendy, the dominant produce-department narrative of the past decade has been that Americans are just crazy for kale.My first inkling that kale was in trouble came from the New York magazine restaurant critic Adam Platt’s recent account of his attempt to love takeout-lunch salad, the purveyors of which dot seemingly every street corner in Manhattan.During Platt’s experiment, someone from Sweetgreen told him that kale sales had waned at its stores, even as its menu had expanded to include grain bowls and warm dishes.But the company’s earlier comment was enough to send me into the internet’s data mines with my red string and pushpins, ready to unravel the grand kale conspiracy.But when it comes to cooking greens, the perennial holiday spikes suggest that people need to come back again and again to the giant recipe box of the internet, even after learning to prepare something once.According to the most recent data from the Produce Market Guide, 8 million fewer pounds of kale were sold in America in 2017 than in 2016, a 6 percent drop in national sales volume.A representative for the specialty grocery chain the Fresh Market confirmed that its recent sales reflect brussels sprouts’ burgeoning popularity, but noted that kale was still “holding its own” with shoppers.A 2017 analysis from Nielsen identified eight areas in which sales of products containing the vegetable had grown significantly in the previous year, and many of them—snacks, pasta sauces, and deli dips, for example—are prepared foods in which kale’s characteristics can be masked.Puzzling together the available data creates a picture of a populace with an uneasy relationship with a vegetable whose health reputation is so powerful that people seem to think of it like taking a vitamin.Food trends usually last 10 to 20 years before waning, but if the things people search for and buy are any indication, many Americans seem eager to make it to kale’s cultural finish line.If Beyoncé dancing pantsless in a sweatshirt emblazoned with the word kale can’t persuade the country to get over its aversion to the vegetable, it might be time everyone admitted their true feelings and just went back to spinach. .

Kale 101: Why This Leafy Vegetable Is So Popular

If you’re wondering why kale is good for you, read on to learn more about the health benefits of consuming this leafy green.Kale is often considered a “superfood” because it’s abundant in vitamins and minerals, says Michelle Routhenstein, who is a registered dietitian, nutritionist, and the owner of Entirely Nourished.Vitamin A, which promotes good vision, healthy skin, and a strong immune system.Manganese , which is involved in bone formation and in how our bodies metabolize lipids, carbohydrates, and amino acids.Generally, the nutrients found in cruciferous vegetables like kale are associated with cancer prevention, but these studies should be taken with a grain of salt.While research suggest cruciferous vegetables can prevent cancer in certain organs, more studies are needed to figure out why this is so.People with irritable bowel syndrome (IBS) are often advised to eat low-FODMAP foods, which are less likely to aggravate their symptoms.“Refrigerating kale appropriately can slow the breakdown of vitamins that are highly susceptible to heat,” Routhenstein notes.As mentioned earlier, kale is very high in vitamin K, which is involved in ensuring that your blood clots properly.People who take certain blood thinners are advised to eat a consistent amount of vitamin K, says Routhenstein.“If someone is taking warfarin or Coumadin, they should consume the same amount of kale at the same time each day so their medication can be dosed appropriately,” she explains.“I like to make my salads with kale—I soft boil two eggs, add shaved parmesan, ¼ of an avocado, and use lime juice as my dressing,” says Rissetto.“The citrus has a great flavor but it also helps to break the kale down and make it not so tough.” Routhenstein suggests you massage the destemmed part of the kale with a combination of extra virgin olive oil, lemon juice, and tahini sauce to break up the roughage.Routhenstein suggests adding finely chopped kale to soup for a nutritional boost.“We spray the kale with olive oil and bake in the oven for 20 minutes.” The chips can be sprinkled with spices for taste.Kale is a delicious vegetable that’s packed with nutrients, which makes it a fantastic addition to your diet.Don’t be afraid to experiment with new kale-based dishes or to make kale a part of your favorite meals! .


Form of cabbage with green or purple leaves.Kale ( ), or leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars grown for their edible leaves, although some are used as ornamentals.Kales are considered to be closer to wild cabbage than most of the many domesticated forms of Brassica oleracea.Kale originates from Northern Middle English cale (compare Scots kail) for various cabbages.in a family Children collecting leaves of red Russian kaleL.[6] The vegetable was easy to grow and provided important nutrients missing from a diet because of rationing.Cultivation [ edit ].Kale is usually an annual plant grown from seed with a wide range of germination temperatures.Cultivars [ edit ].One may differentiate between kale varieties according to the low, intermediate, or high length of the stem, along with the variety of leaf types.Because kale can grow well into winter, one variety of rape kale is called "hungry gap" after the period in winter in traditional agriculture when little else could be harvested.Ornamental kale [ edit ].Many varieties of kale and cabbage are grown mainly for ornamental leaves that are brilliant white, red, pink, lavender, blue or violet in the interior of the rosette.[13] Ornamental kale is as edible as any other variety, but potentially not as palatable.It is a rich source (20% or more of the DV) of vitamin A, vitamin C, vitamin B6, folate, and manganese (see table "Kale, raw").Kale is a good source (10–19% DV) of thiamin, riboflavin, pantothenic acid, vitamin E and several dietary minerals, including iron, calcium, magnesium, potassium, and phosphorus (see table "Kale, raw").Boiling raw kale diminishes most of these nutrients, while values for vitamins A, C, and K, and manganese remain substantial (see table "Kale, cooked").[19] Kale is high in oxalic acid, the levels of which can be reduced by cooking.A traditional Portuguese soup, caldo verde, combines pureed potatoes, very finely sliced kale, olive oil and salt.[30] It is popular on Halloween,[31] when it may be served with sausages. .

How Kale Became Cool

Thomas Jefferson grew it at Monticello, the Irish mixed it with potatoes ("colcannon") and hid charms inside it to predict marriage, but really, its claim to fame is the "kale" emblazoned sweatshirt that Beyonce wore in her "7/11" music video.Yes, kale, the green leafy cruciferous vegetable might as well be just called cool (which is appropriately close to its Dutch translation "boerenkool"), since it has gone from a weird, fibrous and bitter garnish to the green of choice in just a few years. .

How the Heck did Kale become a Thing?

I took my 2 pounds of kale divided up in little baggies to the running store and by the time I was done with my walk, all but one baggie was taken.I’m not going to pretend that everyone loves kale (like these distance runners).She loved kale, thought it was nutritious and decided to make it popular.For me kale is a captivating study to see how certain produce items fall in and out of popularity and the things that happen behind the scenes to nudge public opinion.You don’t have to be a distance runner to enjoy kale, nor do you need to create a fake association or write an article that makes a leafy green popular. .

How to Make Kale Chips (With Recipes & Flavoring Tips)

High-end restaurants are finding ways to elevate it from its former role as a garnish on food trays and salad bars.It’s also become a critical addition to the growing movement that encourages embracing ingredients that go from the farm to your table.According to a May 2014 news report from Bloomberg, between 2007 and 2012, the number of farms that grow kale in the United States has more than doubled.As the story goes, in the year 2013, a New York PR agent and self-proclaimed “punk-at-heart,” Oberon Sinclair, concocted a scheme to get people to believe that the American Kale Association hired a publicist to help desperate farmers who were growing kale while spreading the word about this dark green cruciferous vegetable throughout New York City.However, it must be noted that prior to the curious PR campaign launched by Sinclair, there was another organization already on this precise mission.Founded one year before the curious PR campaign referenced above, the National Kale Day Organization was created with the same vision: To educate people about the nutritional value of kale and helping people learn about different ways to cook, use and eat it.So if you’re looking for a way to add variety to your diet, include more healthy leafy greens, and eat more vegetables, you might want to consider trying kale.It’s a delicious addition to soup, and if you’re used to sauteing spinach, Swiss chard, mustard, turnip or collard greens, you can add kale to your gustatory library.You can find fresh bunches of kale in the produce section, typically stocked alongside other cruciferous vegetables, such as spinach, broccoli, lettuce and cauliflower.Starting at the end of summer through winter, you’ll notice the selection and overall price of kale become more competitive, as they are in season.The Environmental Working Group includes kale on its list of produce items that contain pesticide residue.You’ll risk burning your kale leaves if you don’t remove the thick stems.Now that your kale leaves have been torn into smaller chip-size pieces, you’ll want to remove the excess water.You’ll want to lay your kale pieces in a single layer on a flat baking sheet.If you intend to add salt, spices or herbs for flavor, a small amount of oil will catch the seasoning.For kale chips, since you’ll be baking them in an oven that’s moderately hot, you won’t have to worry about whether the oil is safe for high heat.Consider using a commercial vegetable cleaning spray to help you remove excess chemical residues and grime.There are often huge variations in cooking times and temperatures depending on the type of oven you’re using, your location and other environmental circumstances.Another thing to consider is that you may want to bake your kale pieces at a lower temperature if you’re topping your chips with herbs, seasonings or other flavorings.It may also be effective at infusing your chips with more of the flavor you’re adding to them, thereby allowing you to create an unusual, creative, and flavor-packed snack treat.As you’ll soon find out, there is no limit to the flavor combinations that you can come up with to make your own healthy and delicious kale chips.Since you aren’t going to be baking the chips in a hot oven, you can use any kind of oil that tolerates low-to-medium heat.To make this flavor combination work, try soaking your kale leaves in the vinegar for a few minutes.That short “soak” will give your kale the necessary infusion of vinegar for the taste combination that’s so popular with potato chips.Dehydrated onion flakes are easy to find in the spice section of your favorite grocery store.Add a couple of tablespoons of high-quality extra-virgin “First Cold” pressed olive oil to a large bowl.Use your hands to massage the oil and onion flake mixture into the bowl full of torn kale leaves.Garlic and onion powder are also excellent flavor enhancers to add to kale chips.This is especially true for anyone looking to introduce finicky family members to a healthier alternative to calorie and salt-laden junk food.— If you like to add heat to your food, you might want to brush your kale chips with Sriracha sauce before you bake them.Red Pepper Flakes — These add zesty heat and will stick to kale leaves that are coated with oil.Chili & Taco Seasoning — This will give your kale chips a bit of spicy Mexican flavor.— For an added smokey taste, consider sprinkling ground chipotle peppers or smoked paprika over your oil-coated kale pieces.BBQ — If you like the taste of barbecue-flavored chips, sprinkle your oil-rubbed kale pieces with a barbecue spice mixture or dry rub.— If you like the taste of barbecue-flavored chips, sprinkle your oil-rubbed kale pieces with a barbecue spice mixture or dry rub.Capture that distinctive taste by sprinkling an even coating of brewer’s yeast over oil-saturated kale leaves.Capture that distinctive taste by sprinkling an even coating of brewer’s yeast over oil-saturated kale leaves.If you’re buying kale by the bunch, be certain you remove the thick, hard stems and massage all of the leaves as you wash them.If you’re buying kale by the bunch, be certain you remove the thick, hard stems and massage all of the leaves as you wash them.It’s also fun to create new chip recipes by adding herbs, seasonings, and other flavor enhancers so you can enjoy different versions of your newfound healthy snack treat.Pack a bag full of kale chips to take to work or to add to your children’s school lunches. .


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