Millennial pink is coming for your food

Millennial pink is coming for your food

The Washington Post
By Maura Judkis

Maybe you’ll start your day with a pink smoothie bowl, full of chia seeds and raspberries and other pink fruits. On your way to work, you’ll pick up a Starbucks pink drink — a “crisp, Strawberry Acai Refreshers Beverage, with … accents of passion fruit” and an Instagram cult following. For lunch? A bowl of pink beet hummus, maybe garnished with some suddenly everywhere watermelon radish, the perfect shade of fuchsia. Wash it down with a blush-colored can of La Croix. Dessert? An array of pink macarons. For happy hour, the choices are abundant: pink cans of rosé, pink gin, pink tequila, bottles of wine with names like Summer Water and Pretty Young Thing, or frozen rosé (frosé). If you live in New York, you can eat pink spaghetti at Pietro Nolita, a restaurant with pink walls, bathrooms, chairs and napkins that say “Pink as F—.”

And at the end of the day, if all this pink food is inspiring a sudden queasiness, you can wash it all down with pink Pepto-Bismol.

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