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What vegetables are trending to become staple items in health conscious and convenience focused households in 2022?

The Root of the Matter

Barton Seaver - The Root of the Matter

Recorded

This event was on February 15, 2022

Root vegetables are the star of cold-weather cooking; hearty standbys that are in peak season now. Join Barton Seaver to explore this versatile category and discover some fresh ideas to keep your cooking lively. We’ll discuss the wide variety of root vegetables and their preparations. As always bring your appetite and questions.

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Question

Lylia Alkhatib

What vegetables are trending to become staple items in health conscious and convenience focused households in 2022?

Answer

Okay, interesting turmeric certainly that seems to be all over Instagram these days. I try not to be all over Instagram, but it is a Necessary evil, I guess of my life. So turmeric certainly one of them Ginger You know root vegetables that have long been used in cultures and Cuisines all over the world in an ayurvedic Cuisine specifically for reducing all sorts of inflammation as well as stress anxiety calming the nerves Etc. So onto your second question there they sort of covid stress and anxiety. A diet that has those included in it Ginger and turmeric is certainly maybe gets you on that course, but I think really overall the things that we need to reduce stress and covid stress and anxiety in our lives is maybe just taking a moment. over that cutting board whenever you're preparing whatever health conscious thing you are to just be grateful for that food that's in front of you and for your ability to feed others to love them to perform that active kindness that is feeding other people.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.