Buzz
The United States is widely recognized as a leader in consumer choice, offering an astonishing variety of products readily available to its citizens. With a robust infrastructure, Americans can easily access items that may not be found locally. However, this convenience comes with its own set of challenges. For instance, the prevalence of processed foods has overshadowed many traditional ingredients, some of which have nearly disappeared from the American diet due to the country’s industrialized food system.
From scarcity and legal restrictions to overharvesting and shifting tastes, here are 10 specialty foods that were once more prevalent and affordable in the United States.
10. Black Currants
Visitors from the United Kingdom often find themselves longing for black currant jam, a staple back home, especially when paired with scones. In the U.S., however, black currants are a rarity. Grocery stores rarely stock black currant products, and finding the fruit itself requires considerable effort. Many Britons are puzzled by its absence, unaware that black currants were once a familiar part of the American diet.
By 1629, black currants had gained widespread popularity in Europe and were introduced to the New World, where they swiftly became a favored ingredient. Their appeal endured in America for centuries, frequently appearing in colonial-era recipes.
In the early 20th century, the U.S. government grew concerned about white pine blister rust, a fungal disease linked to black currant plants. To protect pine trees, the federal government banned black currant cultivation in 1911. Although the ban has since been lifted in many areas, some states still enforce restrictions, and large-scale commercial production has yet to fully resume.
9. The Christmas Goose
The Christmas goose is a familiar concept to many Americans, often depicted in literature, films, and media as a traditional holiday dish. While goose was once a regular part of the American diet, its popularity has waned. This is largely due to the protection of the Canada goose (Branta canadensis), which restricts hunting and farming. Those who have tasted it describe the meat as rich, flavorful, and fatty, making it a delightful alternative to turkey.
So, how do some Americans still enjoy goose? While Canada geese are protected, the government occasionally culls populations in areas where they are invasive. In such cases, some states distribute the meat to soup kitchens, food pantries, and shelters. However, not all states have systems in place for this. For example, New York State faced criticism years ago for culling thousands of geese without a plan to provide the meat to those in need.
8. Hazelnuts
Most Americans are familiar with the taste of hazelnuts, thanks to popular products like Nutella and Ferrero Rocher candies, both of which are produced by the same company. Hazelnut flavoring is also a favorite in coffee and desserts. However, had history taken a slightly different turn, hazelnuts might have been far more abundant, affordable, and accessible in the U.S. So, why aren’t hazelnuts more widely available, and why aren’t we snacking on them regularly?
Interestingly, Oregon is responsible for 99% of the hazelnuts grown in the United States, with the majority used in commercial products like the candies mentioned earlier. And yes, Nutella is essentially a candy product.
While it might seem that Oregon has unique conditions for growing hazelnuts, the reality is that many states are suitable for their cultivation. Historically, several states had thriving hazelnut tree populations. However, in the 1960s, a devastating disease called Eastern Filbert Blight spread across the country, decimating hazelnut trees, including those in Oregon, and nearly eradicating them entirely.
7. Suet
For most Americans, suet is either an unfamiliar ingredient or something associated solely with bird food, such as suet cakes. If you’re looking to purchase suet in the U.S. today, you’ll likely need to order it online at a high cost, and even then, it may not be entirely authentic. The lack of demand, except among those recreating historical recipes, has made suet a rare commodity in the country.
Suet is a firm fat derived from the kidneys and loins of cattle, traditionally used in baking to create light, airy textures. While it remains a common ingredient in the United Kingdom, it’s nearly impossible to find in the U.S. For Americans attempting to replicate historical or British recipes, lard is the closest substitute, though it doesn’t yield the same results as genuine suet.
6. Salmon
Salmon were once plentiful in coastal streams across the United States, serving as a vital food source and trade item for Native Americans. During the right seasons, they could be seen leaping upstream in large numbers. While salmon remain abundant globally and in places like Alaska, they have largely disappeared from the mainland U.S.
The decline of salmon in the U.S. can be attributed to the country’s rapid expansion and ecological disruption. Overfishing and pollution played a role, but the construction of dams—both hydroelectric and otherwise—was a major factor. These structures not only killed many salmon but also disoriented and harmed those that survived passage through their turbines.
Today, Maine stands as the sole mainland U.S. state with wild Atlantic salmon populations, which are protected from hunting to aid their recovery. West Coast salmon are also endangered and far less numerous than in previous decades. Globally, approximately 70% of salmon consumed is farm-raised, highlighting the decline of wild salmon.
5. Turkey Eggs
Americans consume vast quantities of turkey annually, especially during Thanksgiving and Christmas, and also enjoy ground turkey year-round. While turkey is celebrated as a quintessential American food, many wonder why turkey eggs aren’t more popular, given their cultural significance. Surprisingly, turkey eggs were once a common part of the American diet.
Wild turkeys were far more abundant in the past, and turkeys were commonly kept for their eggs, which were even more popular than chicken eggs. However, today, turkey eggs are rarely consumed. Wild turkey populations have dwindled, and farmers find little incentive to produce turkey eggs over chicken eggs. Turkeys lay fewer eggs, and while their eggs are larger, the difference isn’t significant enough to justify production. Additionally, their taste is similar to chicken eggs, leaving no niche market for them.
4. Gooseberries
Gooseberries, much like geese, are frequently referenced in historical media, but most Americans today know little about them beyond their status as a cultural curiosity. Resembling black currants or grapes, gooseberries are known for their tart, acidic flavor. Despite their historical popularity, particularly in items like gooseberry jam, they are nearly impossible to find in modern American grocery stores.
In the past, gooseberries were widely popular in America. Their popularity began in Europe during the early 19th century and quickly crossed the Atlantic. They became a common sight in early America, enjoyed regularly by many. However, their close relation to black currants—which share a similar flavor profile—led to their downfall. Like black currants, gooseberries were carriers of white pine blister rust, prompting the federal government to ban their cultivation alongside black currants.
3. Bison
While many Americans might assume bison meat is gamey, similar to venison, it actually boasts a mild, beef-like flavor with earthy notes. Its texture is notably forgiving, as it’s difficult to overcook, and it’s naturally low in fat. These qualities make bison a highly desirable alternative to beef, with many who try it preferring it over other meats. However, its high cost makes it inaccessible to most Americans.
Once roaming the plains in vast herds, bison have nearly disappeared from the U.S. landscape and have only recently reemerged in the commercial market. Priced at around $10 per pound, bison meat remains a luxury item, accounting for just a fraction of the country’s beef production.
What led to the near-extinction of bison in America? While factors like railroads disrupting grazing lands and industrialization played a role, the primary cause was intentional. The U.S. government aimed to weaken the Plains Indians by targeting their primary food source. This strategy, though effective in hastening the decline of the Plains Indians, also resulted in the loss of a nutrient-rich superfood for the nation.
2. Eel
In modern America, catfish dominate the freshwater fish market, as other species have largely vanished from streams and rivers. However, in early America, eels were abundant, thriving in waterways and serving as a significant food source. At their peak, eels made up a quarter of the fish population in Atlantic rivers and streams.
Today, locations like Indiana’s Eel River stand as reminders of a bygone era. Freshwater eels have nearly disappeared from the U.S., victims of overfishing, pollution, and, most notably, dam construction.
While some Americans have sampled eel, known for its moist texture and rich, savory flavor, they’ve missed out on its former abundance. Instead of enjoying fresh, locally sourced eel, Americans now rely on imported, frozen varieties, often at a premium price.
1. Lobster
Lobster is now one of the world’s most coveted luxury foods, commanding exorbitant prices for its relatively mild flavor, often enhanced with butter. In many areas, it’s difficult to find outside its peak season, and costs continue to rise. For many, indulging in lobster, even occasionally, symbolizes wealth and extravagance.
Ironically, early Americans would have been baffled by the modern fascination with lobster. In the 18th century and earlier, lobsters were abundant and considered unremarkable due to their bland taste. They were viewed as food for the poor, often fed to prisoners and servants, and even used as fertilizer.
Over time, advancements in food preservation allowed lobsters to be transported beyond their native regions, sparking interest among those who didn’t have access to them locally. As availability diminished in their original habitats, lobsters became a prized delicacy, transforming their status from a humble food to a luxury item.
