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Welcome to Secret Breakfast

An exclusive newsletter, the best place to start your day going crazy for robusta coffee with a splash of potato milk
Hi there, happy 2022!

One of the best things about this brand new year is that we have long lists of weird "Food trends for 2022" already, compiled by others, while I was probably baking some Super Soft Sourdough Tangzhong Rolls (★recipe) or trying to rescue a missing bottle of Pouilly-Fumé. 

My bet for this year is we'll see a further, massive TikTokization of the food life: viral recipes, food books by popular tiktokers, collaborations, ghost kitchens, branded tools, whatever. In a world that is limping, they are simply running: once they'll be old enough to drink, they'll go Warp 9.9999999996.

Lab-grown meat and alternative meats will be everywhere. Lab guys got the burger almost right, now it's the age of chicken nuggets and the sandwich-ready canned tuna. You go first, I'll be waiting, probably under a ton of inevitable brand new vegan cookbooks.

Mushrooms are predicted as the main character of 2022 by any food expert, and I just say: yeah! My other wish is a blooming of African recipes because there's gold in there and we cannot just wait for High on the Hog-Season 2. 

Other media outlets predict Potato milk and Espresso Martinis (Delish), Crazy cakes and Carbon-neutral catering (inews), Plant-based diets and Buzz-Less Spirits (Martha Stewart), Immunity-boosting ingredients and Water Lily seeds (Msnbc), Nostalgic foods and Reducetarianism (Islandernews), Robusta coffee and "Swice" flavors (The New York Times). 

All that leads us to my last prediction: segmented mashups. Like specialized-vegan-tiktokers (see the book in the sections below), hyper-ethical coffee-snobs, or alcohol-free-caterers. Have a wonderful year!


PS: food newsletters are not predicted to be a thing in 2022, but I hope you'll stick with yours truly.

Picture: Fujifilm Award for Innovation 2021, Making Rice Noodles by Abdul Momin, Bangladesh.
It seems to me we can never give up longing and wishing while we are thoroughly alive. There are certain things we feel to be beautiful and good, and we must hunger after them.
→  George Eliot, The Mill on the Floss
What you see is an Afghan street food vendor inside his illuminated stall in Kabul, on January 1st, 2022. This image was shot by photographer Mohd Rasfa, who documented ordinary life in Kabul markets. 

We talk and joke about food, but in that country, nearly 9 million Afghans are at risk of famine. The reason? Before the Taliban toppled the Western-backed government, the economy depended heavily on foreign aid, which now is simply gone. 

I'm not here to tell you you have to do something or to try and pick your pockets. You just know.

I chip in here

Picture: A street food vendor sitting inside his illuminated stall. Mohd Rasfan/AFP/Getty Images

Korean vegan ticks all the boxes

Leftovers aren't a bad thing. But you have to serve them well and admit you cooked too much stuff the day before. That said, I probably underestimated this one. TikTok star Joanne Molinaro has millions of followers online, a great book out with 80 recipes (and more here), a web page with a section called "work with me" and a great motto: I VEGANIZE KOREAN FOOD. I KOREANIZE EVERYTHING ELSE. You just have to decide whether the revolution will be koreanized or veganized. I'll have them both. 

The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro
→ Shortplot:  🥬 🍚 🌶 🇰🇷
This is the space where I share some food (un)related stuff of my week

🍊 I finally tried Ottolenghi's Clementine & almond syrup cake, now I have no butter nor eggs left at home (★recipe)  🍬Cannabis gummies will help us get fitter 🍷 Barefoot and Oreo Released a Wine Together 👡The best kitchen slippers are probably dreadful 🍿 Quarantine days are made to binge-watch: The Hand of God, Locke & Key, Don't Look UpHarry Potter 20th Anniversary: Return to Hogwarts 🥛 Time to detox and make yogurt at home (★recipe), or better: skyr (★recipe) 🖋Sometimes they leave me alone on the Internet and I buy cheap fountain pens and fast dry-ink named after Federal Reserve chairs 📖 I also buy dozens of small used food books from the UK 🥒If Santa - or Satan - brought you a mandoline (yes he did!), start slicing things and try to keep your fingers alive (★recipe)
Nicola Jones / Knowable Magazine
Now that you have sipped enough Champagne, you can enjoy that volatile and fascinating life of a bubble expert. 
Nomi Stone / The Atlantic
Sometimes, in life, you just need seawater, bivalves, love, and a certain sense of loss. A short poem. 
Ron Hsu is a co-founder of Lazy Betty in Atlanta. Here he explains how hard is to be a restaurateur during the Omicron spread: "supply-chain lapses, the rising price of goods and the labor shortage have driven up costs — yet diners still expect pre-pandemic prices". Bottom line: prices are rising, many places are closing. 
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