And yet, while Americans’ dining trends may be quite different than Nordic diets, there is some valuable, overlapping practices. Diners, everywhere, are all but demanding to be more involved with the ingredients. not just the completed dish. Less formal dining with heavy sauces and huge portions are being replaced by healthier options, complete with plant-based ingredients.

Sure we can chuckle, perhaps even snicker, over free rang-chicken discussions. However, recent scares of infected Romaine are once again prompting overarching questions on health and safety.

For instance, in this day and age, why in the US do we still not have proper facilities in the fields for waste or even basic hygiene? If, in fact, it is well known in the industry that raw sewage leaks into the water systems. What precautions are being followed?

So, what can responsible consumers, conscientious activists, and good-ol foodies alike do? Simple, become educated, be critical thinkers, ask questions when in doubt learn about specific farm vendors and seafood vendors.

By all means, be proactive and support community businesses that use local organic products. Nearby neighborhood farms love when patrons visit and they sure are eager to provide guided tours, etc… Although we Americans will continue to fret over whether to order caramel macchiato with or without whipped cream, we all need to move toward discovering health options like hydroponic gardening and nonhormonal foods.

And the trends are clear, the movement has begun, more gluten-free and plant-based options for diners set in more casual settings are apparent. A new awareness is taking form. Why, even the blending of paleo, non GMO, whole 30 and no preservatives is constructed onto contemporary menus. Simply put, the dining experience is evolving into ‘something for everyone’. Fresh healthy options for a group, each with slightly different wants and needs, can now be enjoyed. ‘All you can eat’ buffets are being replaced by culinary spots that promise: individual attention, healthy options, and stress-free dining (or delivery), as evidenced by the demand for whole grain bowls with roasted organic vegetables.

For those of us who still crave the occasional homemade fresh white pasta and the now and again slice of real pizza, rest assured. Just make sure the tomatoes are fresh and aplenty, and that the basil is grown locally, responsibly.

While some marvel at Santa Fe’s art galleries, heritage architecture and abundance of silver and turquoise jewelry, the true art form and real jewel in this New Mexico city is the culinary scene.

Chefs from all over trek to Santa Fe, known for its hanging clusters of dried red chile peppers (called ristras) and fiery seasoning. I assumed that most of the regional cuisine would be too spicy for my palate but that was delightfully far from true.

Chipotle, the famous smoked pepper, is often married with cream and butter thus smoothing the finish. It’s perfect for sliced pork tenderloin and corn-crusted soft shell crab.

Coyote Café, an early restaurant leader in the signature cuisine of New Mexico, offers griddled corn cakes with wild white shrimp and chipotle butter and a classic Asian-style seared Yuzu soy flash marinated Hawaiian tuna with pickled cucumbers, Chinese radish, crispy rice and house-made hoisin. Did I mention we were in the heart of Santa Fe?

We found Coyote’s counterpart restaurant, Geronimo (global French-Asian), a little overpriced, especially when service disappeared completely once entrees were served. But do experience Coyote’s grilled salmon with spring onions, and the kitchen’s outstanding dessert presentations. Make reservations because this restaurant is popular.

Friday nights in Sante Fe offer free entrance to some museums after 5:00 p.m. in the downtown area. Georgia O’Keeffe, Museum of History and Governor’s Palace make for a cultural stroll. Finish off with weekend dancing at one of the local haunts.

Chaparral de Santa Fe on the Plaza sells wonderful Santa Fe seasonings and a chocolate jalapeño sauce that makes an incredible topping for vanilla ice cream. Ask for Matt Benyn. He might even share a few of his special recipes while you are there.

Canyon Road is a long, lovely and hilly stretch of galleries, outdoor art exhibits, restaurants and boutiques. Make sure you lunch at The Compound Restaurant, nestled on a slight slope on Canyon Road. James Beard award-winning Chef Mark Kiffin captures the true flavors of the southwest with a creative stacked salad composed of buttermilk dipped free-range chicken and avocado ranch dressing. Finish with strawberry shortcake.

The Eldorado Hotel is an entry to the two-mile or so downtown area. While the hotel is registered as Four Star, it is older and shows signs of wear. The spa, too noisy because of a banging air conditioner, was still well worth experiencing because of the healing hot-stone massage.

The Encantado Resort is a beautiful property near the famed Santa Fe Opera House (about eight miles from downtown). This Auberge property is gracefully manicured and promises sophisticated relaxation. A sunset dinner near the fire at Terra is stupendous.

There’s lots to see in terms of history and architecture in Santa Fe and lots of art and jewelry to buy. But, if you’re a foodie, your best souvenirs of this gracious old city will be taste memories.

-Flavors And More Magazine: August 2009