newsletter

The Year of Glitter Pickles ✨

SB215

Hi there!

Every year, my wife asks what New Year's resolutions my daughters and I have in mind. Then we disappoint her every year because we have not decided yet.

Can this year start a few weeks later, can’t it?

My 2025 is already full of milestones and commitments, a few desires, and a low tank of patience for the unpredictable events that - in the latest decades - have become the only certainty of our days.

New Year's resolutions… Don’t know.

Speaking of cooking, this year I’d love to improvise less: no measuring by eye, no last-second substitutions.

Then I’d love to have always with me a food diary to write what I eat and cook every day. Except I’m on a diet, so… It’s not the best time of my life for that romantic aspiration.

Regarding this newsletter, I have plenty of resolutions. You’ll see good stuff, it’s coming, I promise.

Love,

Piero

PS: Last week, I asked you what content I should include in the newsletter during 2025. One in two answered they just wanted me to surprise you, while the others asked for more (engaging) food stories and even more recipes. Noted.

Photo by Tim Samuel

ONE ✤ QUOTE

✦ David Whyte, poet.

Agak Agak: Everyday Recipes from Singapore by Shu Han Lee
→ Shortplot: 🦀 🥟 🌸 🍚

2025 HAS JUST STARTED, AND WE ALREADY KNOW ALL ABOUT IT

New Year’s Swimmers in Moosseedorf, Switzerland

“If society made a concerted effort, poverty would be abolished by 2025”. This was one of the predictions that people of 1925 made imagining this 2025. It’s fun to read what people had in mind generations ago.

I also have collected some fresh food predictions. I’ll link, then spoil some.

🔮How Will We Eat in 2025?

A Year of Sauces: Sauces will be a national obsession, with a focus on global flavors and nuanced options beyond ranch.

Coffee's Next Act: Savory coffee drinks, Yemeni coffeehouses, and omakase-style coffee experiences will gain popularity.

Grab-and-Go Gastronomy: Japanese convenience store-style food will expand, and gas stations will elevate their food offerings.

A Warming Trend: Hospitality will be a key trend, with a focus on personalized service, cozy dining, and community connection.

Punchier Produce: New designer fruits and vegetables with unique flavors and nutritional benefits will emerge.

Another Dose of Protein: Protein will continue to be a major focus, with increased protein content in various foods and a rise in protein-rich diets.

Buzzes Without Booze: Drinks infused with cannabis and other mood-altering substances will gain popularity as an alternative to alcohol.

Tribal Diets: Diets tailored to specific health needs and communities will emerge, with a focus on inclusivity and addressing individual concerns.

Takeout as Art: Restaurant packaging will become more sophisticated and Instagrammable, elevating the takeout experience.

🧑🏻‍🍳Restaurant Trends to Look Forward to in 2025, According to Chefs