Food trends come and go. In the 1950s, I remember TV dinners were all the rage with their promise of convenience and efficiency. In the ‘60s, Julia Childs tempted us into the kitchen with French cuisine made simple enough for anyone to prepare. In the ‘70s, Alice Walters made dining out healthier with her crusade for California cuisine and its organic, locally sourced foods. In the ‘80s, Carlo Petrini challenged fast food with his slow food movement. On it goes with each decade bringing a new twist on how we look at the foods we eat. As we approach 2020 and look to the future, how we look at food is more important than ever.