This document summarizes food trends from 1969 to 2012, noting that avocado inspired appliance colors in 1969, beets and goat cheese became popular after being paired by Wolfgang Puck in 1982, sun-dried tomatoes became addictively popular in 1985 but then overused, arugula gained popularity in 1990 as an accompaniment to sun-dried tomatoes, asparagus and salmon became a classic combination in 1993, portobello mushrooms were convinced to taste like steak in 1995, heirloom tomatoes became a status symbol for foodies in 2006, brussels sprouts reinvented with roasting and bacon in 2010, heirloom carrots rose to prominence in 2011, and kale conquered menus prepared in various ways like sa