It’s Moosewood’s world. We’re just eating in it.

Consider granola: The word used to be a derogatory term. Now it’s a supermarket category worth nearly $2 billion a year. Kombucha was something your art teacher might have made in her basement. The company GT’s Kombucha brews more than a million bottles annually and sells many of them at Walmart and Safeway. And almond milk? You can add it to your drink at 15,000 Starbucks locations for 60 cents.

Just as yoga and meditation have gone mainstream (and let’s not get started on designer Birkenstocks), so have ideas and products surrounding health, wellness and eating that play like a flashback to the early 1970s.

Co-op staples of that time — the miso, tahini, dates, seeds, turmeric and ginger that were absorbed from other cultures and populated the Moosewood restaurant cookbooks — now make appearances at some of the most innovative restaurants in the country, where menus are built around vegetables and heritage grains. Vegetarianism and veganism are on the rise; and kale, the bacon of the clean-eating moment, is now routinely heaped on salad plates across the land.

https://www.nytimes.com/2017/04/04/dining/health-food-hippies-restaurants-vegetarian.html