/ck/ - Food & Cooking

>>7542078
First, hipsters don't really exist anymore. Similar to hippies. Sure you can find some grizzled old former hippies living in Marin County in $6M zero-carbon-footprint homes, smoking weed and drinking $150 bottles of spoiled grape juice from their friend Cathy up in St Helena. They still have their long hair and they still quote Chomsky. Likewise you can find ex-hipsters with 2 kids attending Brooklyn Waldorf, who swapped their Williamsburg loft for a 3 bedroom in Park Slope, swapped their fixie for a Rivendell, and guiltily take the 1990s Volvo station wagon out of the garage once a month to drive to the Poconos. But like the hippies in Marin, the hipsters in Park Slope are no longer the man they once were, as much as they like to think they are.

But second, what hipsters loved in terms of food was literally the inverse of what Soylent represents. Hipsters' early love of PBR was due to a combination of (sometimes affected) poverty, and a desire for "authenticity" (see also: Cafe Bustelo). But as their income levels rose they sought authenticity less through working class food brands, and more through a direct connection to the food production process. Hipsters loved:

>slow food
>farm to table eating
>nose to tail eating
>100 mile diet
>this animal was raised by Mr. Polyface himself and lived a good life
>this cooking technique was forgotten in this rush for modernity but only rediscovered recently by Alice Waters in an old manuscript

Hipsters hated

>chemicals
>weird powders
>stuff that came from a factory

Calling soylent "hipster" suggests you are either wildly confused about what soylent is, or you are wildly confused about hipster values.