Superfoods for 2018?

A survey of more than 2,000 registered dietitian nutritionists by Pollock Communications and Today's Dietitian puts fermented foods at the top of nutrition trends for 2018. Food such as yogurt, kefir, kombucha, sauerkraut, tempeh, some pickles, kimchi and miso have toppled seeds as the top superfood. The dietitians cite fermented foods as having "powerful health benefits from boosting gut health to blunting inflammation," according to a news release. The rest of the rankings included, in descending order, avocados, seeds, nuts, green tea, ancient grains, kale, exotic fruits, coconut products and salmon.

The release noted that the quick rise of fermented foods in the top 10 superfood list shows consumers "have expanded their definition of wellness to include benefits like gut health."

Finally, those surveyed named Facebook as the top source of nutrition misinformation for consumers, followed by websites and blogs/vlogs.

James Beard and the Minnesota Vikings

It's not often that James Beard and football end up in the same sentence. But that's the pool of talent (local James Beard Foundation award winners and semifinalists) that will head up the next Taste of the NFL fundraising event on Jan. 18. With Andrew Zimmern as culinary host, chefs Thomas Boemer (Corner Table and Revival), Gavin Kaysen (Spoon and Stable, and Bellecour) and Tim McKee (Octo Fishbar) will cook for the fundraiser, along with chef David Fhima. Former members of the Minnesota Vikings will also be part of the party, to be held from 6-10 p.m. at Fhima's La Belle Epoque (40 S. 7th St., Mpls.). All proceeds will go to the Kick Hunger Challenge and Second Harvest Heartland. Tickets are $150; reservations are at tasteofthenfl.rsvpify.com.

Winner has MN connection

Belated congrats to Jennifer Barney of La Crosse, Wis., whose gingerbread eggnog cake propelled her to victory on the fourth season of the Food Network's "Holiday Baking Championship." Her win earned her the $50,000 top prize. The native of Stanley, Wis., always liked baking, but had an early career as a corrections officer. While watching a cooking show, she realized she could combine her love of art with baking, according to a story in the Leader-Telegram in Eau Claire, Wis. She completed the program at Le Cordon Bleu College of Culinary Arts in Mendota Heights in 2008 and began working at bakeries and restaurants in the Twin Cities before moving to La Crosse. Barney, 33, now bakes full time out of a professional, full-industrial kitchen in the basement of her home, specializing in wedding cakes and supplying a daily order of muffins, scones and other desserts to Bean Juice Coffee in La Crosse.

KIM ODE AND LEE SVITAK DEAN