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ByMaryOrlin BayAreaNewsGroup Wanttoknowwhatyou'll be eating in 2015? The Win- ter Fancy Food Show is where trends are set and palates are introduced to exotic and even odd fla- vors. Where else would you taste artichoke water, sour- sop juice and cricket flour? Every January, the Spe- cialty Food Association rolls into San Francisco, putting on a culinary spectacle at the Moscone Center. Attending the show — the 40th annual — may seem like fun, but with 14,000 exhibitors vying for your tastebuds, honing in on the best of what's new and just plain tasty can be overwhelming (and very filling). But we've done the hard work for you. It wasn't a surprise to see kale, paleo, quinoa, ba- con and gluten-GMO-and- everything-else free foods in abundance. But these 10 new flavors and bites stood out above the others. They're all available now or heading for grocery stores soon. 1.Maple There were plenty of ma- ple-laden goodies, from salsa to tea, but the cool- est thing we spotted was the maple cube ($16.99) from Vermonth's Tone- wood Maple. Imagine a 7-ounce square of pure ma- ple sugar. You shave it — just as you would chocolate or Parmesan — to get del- icate, but intensely maple- flavored flakes. Sprinkle it on oatmeal, lattes or savory dishes like roasted salmon. Tonewood also makes a rich maple cream (we'd eat it straight from the jar), ma- ple wafers and maple syrup. Available online from tone- woodmaple.com 2. Kale chips 2.0 Kale isn't going away anytime soon, but it's high time to make way for Brus- sels sprouts and parsnip chips. Watsonville-based Wonderfully Raw (myco- coroons.com) creates Brus- sel Bytes in tamarind-apple or chile-pumpkin, and Snip Chips, delightful crisp pars- nip bites, with flavors of dill pickle or cheesy herb truf- fle ($5.99 each). And soon, Dipperz, a mashup of broc- coli, cauliflower and carrot, perfect for scooping up your favorite dip. Dipperz, we're told, pack 1 pound of veg- gies in every 1.5 ounce bag ($3.49). Meanwhile, Oakland kale chip purveyor Alive & Ra- diant has introduced Veg- gie Krunch ($5.99), in aru- gula-cabbage, sweet onion and Roots Confetti versions, available at shop.kaiafoods. com. 3. Breakfast flavors all day A bed in the Chuao Choc- olatier booth said it all. Breakfast should be enjoyed all day. The chocolate pur- veyor is doing Cinnamon Cereal Smooch, chocolate- covered cinnamon toast, and Strawberry Waffle Wild bars to satisfy that crav- ing ($6 each); www.Chua- oChocolatier.com. 4. Probiotics beyond yogurt There are many ways to get your probiotic fix that don't involve a cup of yogurt. The kimchi and pickle vendors were out in full force at the show, but we loved the idea of spoon- ing Cultured & Saucy raw probiotic condiments for dips, toppings and dress- ings. Our favorite of the fermented flavors was the curry chutney with lime, ginger and turmeric ($8); culturedandsaucy.com. 5. Pasta art There were pastas of ev- ery hue and shape, some so beautiful you almost don't want to eat them. Oakland based Edison Grainery's or- ganic and gluten-free pas- tas are crafted from quinoa. The new, itsy bitsy Ruedas (Spanish for wheels) are in- fused with beet, spinach and turmeric for a tricolor effect ($5.97); edisongrain- ery.com. With their vivid plant-based colors, Vivi- ana's gluten-free and vegan fettuccine, penne, linguine and orzo look like a paint- er's palette. ($6.99); vivi- anafoods.com. 6. Exotic sips Blood orange and lemon sodas are so passe, espe- cially when you can sip el- derflower and lemongrass- infused lemonades from Belvoir Fruit Farms in Eng- land. Made with fresh flow- ers and fruit juice, these re- freshing drinks, available at Draeger's and Andro- nico's, are perfect to im- bibe alone or in a cocktail ($2.99-$5.99); belvoirfruit- farms.com. Roseville's Silk Road Soda bottles mint-based Mediterranean Refreshers in cucumber, pomegran- ate and a new ginger flavor ($2.19) And, in a nod to the drinkable vinegar/shrub trend, all Silk Road bever- ages have white vinegar in them; silkroadsoda.com. 7. Seaweed From roasted and fla- vored sheets of nori to crunchy seaweed chips from Ocean's Halo in Bur- lingame, nutrient-dense snacks from the sea were about as prevalent as kale chips. The Ocean's Halo chips were $3.79-$4.19; oceanshalo.com. 8. The next macaron Alfajores, those won- derful dulce de leche- filled cookies from Argen- tina made a splash at the show. Wooden Table Bak- ing Company in Oakland handcrafts these short- bread-like cookies the tra- ditional way with coconut, but they also do chocolate- covered mint, lemon gin- ger glazed, and chipotle and chocolate alfajores ($4.99-$8.99); woodent- ablebaking.com. 9. Single estate origin Food purveyors are tak- ing a page from the wine industry and designating a specific place of origin for their products. So the Calistoga Olive Oil Com- pany mills olives from specific vineyards in Napa Valley. The Stage A oil is sourced from olive trees at Stagecoach Vineyard, and the Madrona Tree oil comes from trees at Spott- swoode winery. ($37.95 for 375 ml; calistogaoliveoil- company.com) 10. Healthy snacks Sure there's plenty of kale and veggie chips hit- ting the market, but we also spotted popped cas- sava chips and roasted chickpeas. Biena debuted a line of fun flavors, from cinnamon maple (there's that breakfast trend) to barbeque ($2.99); bien- afoods.com. And Berkeley-based Dang Foods has expanded their line of toasted coco- nut chips to include car- amel sea salt, Greek yo- gurt and chocolate covered ($2.99-$4.99); dangfoods. com. WHAT TO EAT Fancy food show: Top trends include seaweed, healthy snacks Plans are underway for "10 Years of Sweeten- ing Kids Lives thru Choc- olate!" at the annual Para- dise Chocolate Fest, 9 a.m. to 5 p.m. May 9 at Terry Ashe Park, 6626 Skyway in Paradise. The event features a va- riety of chocolate, with pro- ceeds going toward commu- nity youth programs. People may volunteer, be a vendor, or support youth as a Chocolate Fest Sponsor. More than 300 people vol- unteer for the event. Funds will be allocated to youth organizations based on the number of hours contrib- uted by their volunteers. Call 342-4896 or visit www.chocolatefest.us. 2015 Paradise Chocolate Fest beneficiaries include Achieve Charter School, Boy Scouts Troops 316 and 770, Cub Scouts Pack 316, Evergreen 6 Academy, Girl Scouts, Gold Nugget Mu- seum, Heart Shine Foun- dation, Paradise Danc- ers, Paradise School Cho- rus, and Paradise Friends of the Library, among sev- eral others. PARADISE Plans underway for annual Chocolate Fest THEASSOCIATEDPRESS High school students Adam Paterson, 15, front le , and Jordi Legasse, 17, front right, pull rocks and unwanted materials from a conveyor belt moving potatoes into storage facility in Mapleton, Maine. SPUDS BACK IN FAVOR By Mary Clare Jalonick The Associated Press WASHINGTON Ostracized by health officials for sev- eral years, the white potato is back in favor. The prestigious Insti- tute of Medicine said Tues- day that people aren't get- ting enough starchy vegeta- bles or potassium and fiber, nutrients that are plentiful in potatoes. The agency reversed it- self and said white pota- toes should be eligible for subsidized vouchers under the government's Women, Infants and Children pro- gram. The program gives needy pregnant women and mothers government-subsi- dized food vouchers to en- sure good nutrition for their families. But hold the french fries and potato chips. The WIC program only allows the purchase of vegetables without added sugars, fats or oils. The exact require- ments vary state to state, but they can be fresh, fro- zen or canned, as long as they don't have the added ingredients. The recommendations are used by the Agricul- ture Department in deter- mining foods eligible for the women, infants and children program. But they also have taken on political overtones. The potato industry and a bi- partisan group of lawmak- ers from potato-growing states successfully pushed Congress to bypass previ- ous IOM recommendations against the vegetable and include it in WIC. The ac- tion came as part of a one- year spending bill. Tues- day's IOM recommenda- tion likely means Congress won't have to intervene on the issue going forward. "Intakes of all vegetable subgroups should be im- proved, including those of starchy vegetables," the re- port says. White potatoes include russet, red, yellow, fingerling, blue, and purple potatoes. The IOM notes that since its 2006 recommen- dation against allowing white potatoes, the govern- ment's dietary guidelines increased the recommen- dation for starchy vegeta- bles to 3.5 cups per week for children and 5 cups per week for women. On aver- age, the panel says, chil- dren are consuming about 64 percent of what is rec- ommended and women are consuming about 56 per- cent. The dietary guidelines, issued every five years, are due for an update this year. The IOM said its recom- mendation should be re- evaluated if the current guidelines for starchy veg- etables change. The panel didn't review how potatoes were pre- pared at home, but doctors on the committee pointed out that people often add oils and cheese to other veg- etables, besides potatoes. "We're not sure that po- tatoes are prepared in the home a whole lot differently from other vegetables," said Dr. Susan Baker of the Women and Children's Hos- pital of Buffalo. In its 2006 report, the IOM said people already ate enough white potatoes. Nu- trition advocates supported the recommendation, point- ing out that potatoes are often eaten in unhealthy forms, like french fries and potato chips. The Agriculture Depart- ment had banned white po- tatoes from WIC, citing the 2006 Institute of Medicine report. When Congress in- tervened in December, Ag- riculture Secretary Tom Vilsack said lawmakers shouldn't be meddling in science. USDA spokesman Cullen Schwarz said Tues- day that the department thanks the IOM for their analysis and will "continue to ensure that WIC reflects the panel's recommenda- tions." The potato industry had another major legislative victory in 2011, when Con- gress voted to thwart the Agriculture Department's recommendation that only two servings a week of pota- toes and other starchy vege- tables be served in federally subsidized school lunches. Panel reverses, says white potatoes OK for WIC recipients Red Bluff Community Resource Guide N EWS D AILY REDBLUFF TEHAMACOUNTY T H E V O I C E O F T E H A M A C O U N T Y S I N C E 1 8 8 5 PublishDate:Thursday,February26,2015 2015 20,000 + readership! Full color, gloss magazine Ad space reservations deadline: Thur., Feb. 5, 2015 ReserveyourSpaceToday! 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