The Crab, the Kale, and the Coconut: San Francisco's Food Scene
Over half of the country's fruit, vegetables, and nuts hail from California, making it number one in terms of produce-growing states. California grows 91 percent of our strawberries, 81 percent of our carrots, and 95 percent of our broccoli, so without those contributions, Americans definitely wouldn't be eating as healthily as they are.
Local eating and knowing where your food comes from is becoming more and more popular these days, but the term "locavore" -- or one who only eats local food -- was coined by three San Francisco Bay-area women in 2005 and ended up being the Oxford American Dictionary's word of the year in 2007.
Studying this iconic city's food trends -- including buying local, the slow food movement, and popular local dishes and drinks -- proves very interesting. Past food trends in the city include kale (in 2013) and coconut (in 2014), and popular San Francisco drinks include Irish whiskey, made with coffee, Irish whiskey, sugar, and thick cream. Cioppino, one of San Francisco's trademark dishes believed to have been served first in the 1800s, is made with crab, squid, mussels, clams, tomatoes, wine, and herbs.