A barometer of coolness.Photo: Jonathan Wiggs/The Boston Globe via Getty Images
TheTimeswrote a riveting story about why kale is so hot right now. “For some reason when you go to a restaurant and they have a kale salad on the menu, you automatically accept that it’s a cool spot,” said Chelsea Leyland, a D.J. But what if a restaurant only haskale tacoson its menu? Or a羽衣甘蓝馅饼? Is the place still cool if the green’s not in a salad? Stay tuned for the esteemed paper’s stories on the rise in popularity of bacon jam, quinoa, pork belly, lobster mac and cheese, truffle oil, and sliders. [NYT]
