Salvador Dalí and 19th-Century San Franciscans Were Eating Avocado Toast Long Before It Was A 'Thing'

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Since the avocado toast trend blew up a few years back, many have tried to trace its sudden, lightly-seasoned rise. In its modern form—topped with chic salts, drizzled with oil, and allegedly crippling the Millennial housing market with its exorbitant price tag—people seem to agree avocado toast first hit our collective Instagram feed as a verified craze about five years ago.

The concept of serving avocado on bread, however, is actually nothing new. Sure, 2013 was the year high-end domestic trendsetter Gwyneth Paltrow included a recipe for the dish in her cookbook It's All Good and foodies ran with it, but the tasty combination has been around in some iteration in different corners of the world for more than a century.

The avocado toast at New York City's Café Gitane.
The avocado toast at New York City's Café Gitane.
cherrypatter, Flickr // CC BY-NC-ND 2.0

Many credit the Australians with bringing avocado toast to U.S. eateries. New York City's Cafe Gitane, helmed by an Australian chef, first featured it on their menu sometime between 2000 and 2005, though it had been served at a restaurant in Sydney as far back as 1993.

Generally, that's the point where the toast's current ubiquitousness on restaurant menus seems to have taken off. Before then, it wasn't necessarily something one ordered at brunch (or at any variety of chain coffee shops), but it had its place. Cafe Gitane's chef Chloe Osborne told Broadly that she remembers eating avocado toast (and it being considered, even back then, "expensive" and "exotic") as a child in Australia in the mid-1970s. That history's author also cites her own mother consuming a variation on the dish around the same time in Southern California. In fact, California looks to have had the longest documented love affair with bread slathered in the green stuff.

The relationship makes sense when you consider how the States fell for the avocado in the first place. The fruit (yes, avocado is a fruit) arrived from its native Mexico in 1833. Anyone who's ever waited for those bumpy ovoids to ripen—only to toss them for turning to mush far too quickly—can tell you avocados are a delicate sort of food. Because of that, they were only available in warm-weather locations like Florida and California. In 1914, the American market was dealt a harsh blow: Mexican avocados, which were deemed pest-magnets, were banned as an import to the United States. California became the biggest producer of avocados in the country, and the Mexican import ban remained in place for more than 80 years.

However, against the wishes of many American avocado growers, the ban was lifted in 1997 (though it remained in effect in California, Florida, and Hawaii for another decade). So, to any Americans living in the Midwest or northern coastal states, the sudden trendiness of the food could be easily explained by economics—the supply simply spiked, and availability made the "exotic" food far more accessible.

In balmy California, where the avocado train never slowed once it arrived in the late 19th century, documented proof of avocado toast (or something like it) dates back to at least 1885. A 1931 column in the Los Angeles Times, for instance, referenced ritzy women enjoying avocado on toast during "delightful luncheons" at the Clark Hotel. Even earlier, the San Francisco Chronicle printed a recipe for avocado mashed and "spread thickly on toast or between two slices of thin bread" in 1927.

Four types of avocado toast.
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But perhaps the earliest example of avocado toast appeared in a November 1885 issue of San Francisco's Daily Alta California. "Avocado pears, commonly called 'Alligator,' are delicious for breakfast or lunch," it read. "Quarter them, and remove the pulp with a silver knife; spread it on slices of bread, and season with salt and pepper to taste."

Whether newspaper and cookbook shout-outs through the years are enough to qualify avocado toast as having had a previous Golden Age remains to be seen. But people were clearly eating and talking about it in the pre-social media era. Spanish artist Salvador Dalí even gave the stuff his surreal stamp of approval. When Dalí's 1973 cookbook Les Diners de Gala was reissued in 2016, people noted it included an avocado toast recipe, albeit a strange one. Dalí liked his toast topped with almonds, tequila, and lamb brains. If only he'd had Instagram back then.

Which Kind of Oatmeal is Best for Your Health?

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Like a lot of nutritionally robust foods, oatmeal sometimes gets a bad rap for being boring. Even the sight of plain, cooked oats—often resembling a mushy kind of paste—can have people passing it up in favor of a sugary cereal or pancake stack. But oatmeal can wind up being one of the better breakfast choices, not only in taste, but also in its health benefits, Time reports. It all comes down to what type of oatmeal you buy and how you prepare it.

To determine your best oat option, it helps to understand that oatmeal isn’t really oatmeal. When oats are harvested, they’re wrapped in a hard husk that manufacturers remove to facilitate cooking. Inside is the groat, a complete grain full of fiber. When you buy oatmeal that’s labeled “instant,” "quick-cooking," "rolled," or "old-fashioned," the groat has been steamed and rolled flat to make it easier to cook. The mostly unadulterated oatmeal labeled “steel-cut” or “Irish” is actually made up of groats that have been chopped up but are otherwise whole.

Typically, the faster you can cook the oatmeal, the more it’s been processed and the less it resembles the groat from the field. Because they resemble kernels and remain thick, steel-cut oatmeal requires the longest preparation, simmering on a stovetop for 30 minutes or so. Processed oats are flaky and can easily be heated.

Nutritionally, both rolled and steel-cut oats have the same profile. Both are fibrous and high in vitamins E, B1, and B12. Steel-cut oats have a heartier texture, while instant tends to take on a loose, light consistency. But because steel-cut oatmeal keeps more of the whole grain intact, it tends to be higher in fiber and lower on the glycemic index and provides more of a slow-burn energy as opposed to the quick burst of the sugar found in flavored instant oatmeal packets.

If you want to opt for steel-cut oats but are short on time, there are solutions. You can soak oats overnight to reduce cooking time down to 10 minutes or so on the stove, or prepare a week’s worth so you can quickly re-heat portions. Topped with yogurt, peanut butter, or fruit, it’s one of the best breakfast choices you can make. And with a little foresight, you won’t have to sacrifice your busy morning to enjoy it.

[h/t Time]

An Avocado Shortage Has Triggered a Fruit Crime Wave in New Zealand

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In New Zealand, getting started as an avocado grower is no easy task right now. That’s because, according to Stuff.co.nz and The Takeout, the country’s nurseries are currently experiencing a shortage of avocado saplings due to high demand.

Avocado prices are especially high in New Zealand, in part because of the country’s strict import rules. New Zealand doesn’t import avocados, and homegrown harvests have produced low yields in the past two years. Prices for the fruit have spiked, and the average avocado goes for about $3.30 according to The New York Times.

Some New Zealanders have responded to the shortage by trying to get into the avocado cultivation game themselves, but the rush to buy avocado saplings has led to a shortage for wholesalers and nurseries. Several nursery owners Stuff.co.nz spoke to currently have a large backlog of orders they haven’t yet filled. If you want a sapling this year, you’d better get in line. Some nurseries ran out as early as April, and more saplings might not come into stock until late September.

Some opportunistic New Zealanders have taken a different tack to get their avocado fix. There has been a rash of fruit theft from avocado orchards, and thieves are taking more than just one or two avocados. One grower reported losing 70 percent of his harvest to theft in July, costing him an estimated $100,000.

People looking to plant avocado trees shouldn’t be in too much of a hurry to get their hands on saplings, though. Winter in New Zealand isn’t yet over, and if you’re going to plant a new tree, you should probably wait until spring, anyway. And growing avocados isn’t an instant gratification hobby. Newly planted avocado trees don’t bear fruit for their first few years. That baby tree might take as long as four years to start producing guacamole ingredients.

[h/t The Takeout]

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