BEST RESTAURANT IN USA
                     Gone to Seed: The Anti-Seed Oil Movement
in Restaurants
A revolution is taking root in kitchens across California and beyond — and this revolution is 
generated and fed by oil. The seed oils common in facilities (like canola oil, soybean oil, and 
sunflower oil) have gone from a previously neutral category in cooking, to a recent catalyst of 
shock and concern. Diners and chefs alike are questioning the health effects and influences of the
oils renowned for being partially hydrogenated — the "anti-seed oil" revolution is well 
underway.
The simple argument of the anti-seed oil revolution is that seed oils have been highly processed 
in factories and are too often associated with inflammation and other health issues. As a result, 
there are a number of restaurants continuing the beauty of shared tables and community and are 
aiming for a culinary shift to healthy oils, fats, and greases that teach back to a wiser, kinder past
of cooking. Aesthetically engineered "seed oils" travel through industrial systems and devastate 
their traceability. A group of restaurants, for instance, have transferred to avocado oils, olive oils,
beef tallow, as well as traditional oils and fats (aka, butter) exercised in moderation to celebrate 
the skilful equal measure of cooking while continuing towards growth in due caution.
California, which has been at the center of healthy food change for generations now has done full
circle and is leading the movement. In the Bay Area and Los Angeles, forward-thinking chefs 
like Sean Baker, who founded the restaurant Baker's Dozen, serve informative and thought 
provoking dishes while proudly proffering "no seed oils only" menus. The restaurant once 
tweeted a photo of its no seed oils dish alongside a seed oil dish and its tweets went viral. Social 
media, increasingly, will use the culture of "delicious" to share their no seed oil genre that is not 
food, yet finding ways to share about transparent oil choices.
This movement may signal a larger return to simplicity and quality. Diners are becoming more 
aware of what is in their food, and restaurants that preach purity and well-being are profiting 
from it. Some of the Best Restaurants in the USA (California) are now as equally recognized 
for what they don't use as much as for what they are using. 
It would be in its infancy now, but the anti-seed oil movement already has enough momentum to 
change menus and perspectives. As the public awareness grows, it is likely we will see more 
companies understand the shift - for health, flavor, integrity, and a deeper connection to food.