As a retired Military wife, it would be easy for me to do a blog on Military Service. 13 moves in 21 years; pride in my husband’s Air Force Career; the globe spanning friends I have, etc. But think about the word MEMORIAL…it’s about memories.

It would be easy for me to write about Holiday BBQ’s and long weekends. But I won’t.

I always write about Food Memories and the people who help me make them, but this weekend at an outdoor concert – English Beat FYI – during Punk Rock Bowling weekend, I realized everything old is new again. I watched this crowd of people and there was no ONE singular style, age bracket or other identifier. The things that did stand out were the Mohawks. For those of you who didn’t know, I had a modified ‘hawk back in the day, complete with bleach blond tips on my red spikes. I haven’t seen this many ‘hawks since I was in college! It astounded me.

Of course that led me to think about food trends that come and go in waves. For years restaurateurs could only use what was in season, what was locally produced or procured and they made the best of it. With advanced shipping and commercial farming procedures, restaurateurs had access to far-away ingredients and out of season ingredients. And that’s the way it was for years; putting all things on the menu at all times regardless of the appropriateness of it. We all suffered for it. Poor quality and crappy, tasteless produce, just because we COULD get it. And of course we all still fall prey to wanting those strawberries in December, and they almost always taste like cardboard.

These days there is a resurgence in shopping locally, using only in season ingredients and using everything! For ages, people would never think twice about using an entire animal and eating ANY part of any animal. Chris Cosentino from Incanto, in San Francisco, is amazing. He has really upped the ante in using the ENTIRE animal. Until a few years ago I rarely ate any offal at all – only livers – but now I am a JUNKIE for sweetbreads and I also love kidney. And I have Brian Howard to thank for my introduction to pig brain mayo – yes, really.

Check out used bookstores and thrift shops for OLD cookbooks and you will find numerous recipes for offal and little used produce. When was the last time you ate a persimmon? Brussels Sprouts? Fiddle head ferns? Whole artichokes? Dandelion greens? Try thinking of something old and making it new again. As the song goes, try revitalizing your taste buds and remember, everything old is new again.

Food Memories this week include eating with High School friend Jimmy S. at Herbs & Rye, smoking a turkey in my Big Green Egg; snacking, drinking and dancing my way down Fremont Street with hubby and friend Dani B.

Until next week, go out and make your OWN Food Memories!