April 16, 2014

Elyria
Clear
39°F
test

Gift ideas for every foodie on your list

by Jill Wendholt Silva
McClatchy Newspapers

Are you a Type A personality?
Or a Type H? You know, someone who overachieves, racks her brain and tests her shopping stamina in an effort to get just the right holiday gift for every person on her list.
Holiday shopping can be stressful. Or it can be playful.
But, remember. One size doesn’t fit all, so food is always a safe bet.
Where to start? We’re making our holiday list according to some of our favorite foodie types.

THE KOODIE
Food trends analyst Phil Lempert has coined a term for all those kids who are watching Julia Child reruns. Call them “koodies,” as in kid foodies, or the next generation of sophisticated palates. “There’s a new kid in town, and instead of the same old chicken nuggets and french fries, this kid wants sushi, pad Thai or smoked salmon in their Happy Meal,” Lempert writes on supermarketguru.com.
JULIA CHILD WANNABE
The runaway success of “Julie & Julia” starring Meryl Streep and Amy Adams has made cooking classes with a French theme hot commodities. Since the movie’s release in August, cooking teacher and cookbook author Karen Adler of Kansas City, Mo., has taught almost a dozen classes. “Beef Bourguignon has really caught everyone’s attention,” Adler says.
THE BACONISTA
Bacon is hot. Sizzling hot. So we’ve rounded up some fashionable bacon gifts to knock your socks off. Try Mo’s Bacon Bar by Vosges. Or a statuette of the patron saint of bacon for your dashboard.

CULINARY INDIANA JONES
If the economic thrust and parry has kept your globetrotter close to home, why not saddle him up for a little backyard bravado? National Geographic’s “Food Journeys of a Lifetime” is armchair inspirational, but the BBQ Sword is tons of fun. Just remember, it’s not a toy.

OLIVE OYL AND CO.
Nudo, a family-run cooperative of olive groves in the Marche region of Italy, is offering the chance to “adopt” a tree and support a local farm family. The return: an adoption certificate, four 500-milliliter tins of first cold-press extra-virgin olive oil from the tree in spring and another three 250-milliliter tins of infused olive oil in the fall.