How Guacamole Became a Super Bowl Classic, Even Though Avocados Are Out of Season

Photo: flickr/C05T1N

Photo: flickr/C05T1N

It may have become a requisite dip on Superbowl Sunday, but our love affair with guacamole is not all that organic. Since California avocado season doesn’t hit its peak until spring, making guac a February staple is pure NAFTA engineering. Smithsonian gets to the root of what has become a “signature food for an event that takes place in the dead of winter,” revealing it to be “example of the way globalization has come to define the food on our plates.”

This guacamole habit of ours, as it turns out, underlies a deeper issue. We no longer know what’s going on with our food. Just consider, says Smithsonian: “Until just a few decades ago, most Americans had a basic awareness of the way food and farming was connected to place, seasons, and the weather. Not only have we lost these things, but we’ve also lost touch with how and where our food is produced—a key piece of the puzzle when it comes to knowing that your dinner ingredients won’t be, say, recalled for salmonella contamination, filled with antibiotics, or covered in pesticide residue.”

Needless to say, the locavore and sustainability movements seek to return America to a place where people are more cognizant of the origins of their food. But it’ll take a giant revolution to get folks to say no to guacamole on game day.

[via Smithsonian Magazine]

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