The Origins of Chinese Spareribs & Boneless Spareribs

Ubiquitous at many Chinese restaurants are Chinese spareribs, known in China as páigǔ, which literally means "row of bones," an appropriately descriptive term. They are commonly served on the bone, on a plate with several individual ribs. In addition, at some Chinese restaurants you can also find boneless spareribs (although technically the meat isn't from spareribs). Chinese spareribs often possess a bright red color, which is commonly due to food coloring, and the first use of such food coloring might have originated in Boston, Massachusetts. 

When did Chinese spareribs first appear in the U.S.? And when did boneless spareribs first appear in the U.S.? Let's delve into their history, and also see some of the earliest recipes that were made available.    

Maybe the first documented reference to Chinese spareribs in the U.S. was in 1921. The Chicago Daily News (IL), June 25, 1921, reported that a man entered a Chinese restaurant and asked for "Chinese spareribs" but was served a chicken dish instead. This led to a physical fight, and the police got involved. The article didn't seem to indicate that Chinese spareribs were unique or rare, and implies that they had previously existed for some unknown time at Chinese restaurants. So, Chinese spareribs most likely existed in the U.S. prior to 1921, but we lack evidence to indicate when they first appeared. 

We also have to consider that this article didn't describe the Chinese spareribs so it's unclear the exact nature of the dish, and whether it resembled or not the modern versions of this dish. However, once we see subsequent recipes, in the later 1920s and 1930s, it seems probable the original dish was different from the modern version. 

The Columbia Missourian (MO), April 5, 1924, may have offered the first printed recipe for Chinese Spare Ribs. It's interesting to note that the ribs were supposed to be cut into small pieces, about 1 1/2 inches long. This is obviously different from the long spareribs you now receive at most Chinese restaurants. I'll note that the use of small pieces of ribs seemed common for many years to come. The sauce for the ribs was made of soy sauce ("Chinese sauce"), sugar, vinegar, salt, ginger powder and flour. These would not have possessed the bright red color we now find on most Chinese spareribs. 

A few years later, the Red Bluff Tehama County Daily News (CA), June 7, 1927, discussed another physical fight over spareribs at a Chinese restaurant. A couple Filipinos entered a chop suey restaurant, owned by Jung Don, and asked "Have you any spareribs, Chinese style, sweet and sour?" Jung told them that they didn't have enough money to pay for the spareribs. That led to a fight and the Filipinos were subsequently arrested for disturbing the peace. At the hearing, there was a "thesis on the Chinese style of preparing spareribs," and the Filipinos were convicted and made to pay a $25 fine. One of the defendants also stated that the Chinese and Filipinos never got along. 

The Times Standard (CA), May 25, 1928, published an advertisement for the Mandarin Café, which announced that “Pik-Woi (Chinese Style Spare Ribs)" would now be served. This was the only reference I found to the term "Pik-woi." 

The Cleveland Press (OH), April 17, 1929, published a recipe for "Chinese Pickled Spareribs," and it was reprinted in newspapers across the country, including in Michigan, Virginia, New York, New Jersey, Georgia, Tennessee, South Carolina, North Carolina, and Hawaii. Again, the ribs were to be cut into small pieces, although this time no more than 2 1/2 inches in length.

The World (OR), February 13, 1931, had an ad for the opening of The Tientsin restaurant, and their dishes included “Chinese Pickled Spare-Ribs” for 45 cents. 

The Times (NJ), March 29, 1934, had a recipe contest for their readers, and Mrs. C.F. Suppers won a $1 award for her "Chinese Spareribs" recipe. It was similar to the previous recipe for "Chinese Pickled Spareribs." 

The Star Press (IN), August 9, 1934, provided a restaurant ad for Oriental Gardens, which offered "Tonight Free Chinese Spareribs." Another ad in the Muncie Evening Press (IN), October 24, 1934, for the Four Hundred Club, mentioned they served Chinese Spareribs, prepared by their Chinese chef.

The Star Press (IN), October 26, 1934, in an ad for the Wooden Shoe Inn, stated they offered "Chinese Baked Spare Ribs." 

A celebrity loves spareribs! The Brooklyn Eagle (NY), November 22, 1934, provided details about  Johnny Marvin, a famous musician known for playing the ukulele, including that his favorite dish was Chinese spareribs. This article was reprinted in many newspapers across the country. 

The Evening Vanguard (CA), April 27, 1935, published an ad for the China Cafe, which offered "Chinese Roast Spareribs." I'll note that a number of these restaurant ads failed to describe the name of their spareribs dishes. Were they still the small pieces of spareribs as previously mentioned? 

The Baker City Herald (CA), September 20, 1935, in a restaurant ad for Toy's Noodle Parlor, stated, "You will....enjoy our Chinese Spare Ribs, well cooked with a lot of gravy." 

The News-Pilot (CA), October 26, 1935, printed a restaurant ad for Doc Crow's Brass Rail stated they served "The World Famous Chinese Barbecued Spare Ribs."  

The Crete News (NE), April 22, 1937, mentioned how Chinese pork spare ribs were cut in small pieces and cooked in a solution of rice vinegar, soybean sauce, salt and sugar for one hour at low temperature. 

A similar sentiment was provided in the Lovington Reporter (IL), November 19, 1937. An article stated, "The well known Chinese dish 'sweet-sour spare-ribs' is made by breaking the ribs into small pieces and cooking them, with any meat that happens to be attached, in sweetened vinegar." This continues the thread that Chinese spareribs at this time were still commonly cut into small bites, and marinated in a sauce, rather than the larger spareribs most restaurant now offer. 

The Los Angeles Times (CA), December 2, 1937, ran this brief ad mentioning Barbecued Spare Ribs.

Need to make spareribs for 75 people? The Sexton Cook Book for the Sexton Market (John Sexton & Co., 1937) provided a recipe for Chinese Spareribs (Chinese), although it was for quite a large portion. The spareribs were cut into 1 inch pieces and the ingredients included broth, vinegar, soy bean sauce, sugar, salt and cornstarch.

The San Francisco Chronicle (CA), February 18, 1938, had a brief ad for Red’s Cocktail Bar, offering “Chinese Bar-B-Q Spareribs.”

A recipe, for Chinese Spareribs, in the Sacramento Bee (CA), January 19, 1940, stated the ribs should be cut in "serving pieces" but there's no indication of what that actually constituted. 

The Bakersfield Californian (CA), September 13, 1941, printed an ad for the Bamboo Chopsticks restaurant, which sold "Chinese Barbecued Spareribs (actually Barbecued in a Pit)."

The Boston Traveler (MA), February 25, 1942, provided a recipe for Chinese Spare Ribs from one of their readers. The ribs were once again asked to be cut into one inch cubes. This may also be the first documented mention of Chinese spareribs in Massachusetts. They were not the type of Chinese spareribs which are now found at many places. 

The spread of Chinese Spareribs! The Miami News (FL), August 16, 1944, printed an advertisement for the Kitty Davis Theater Restaurant in Miami Beach, Florida. Kitty just introduced Chinese Barbecued Spareribs to her restaurant, and it was mentioned, "Take a tip from New York, Chicago and Los Angeles. People there are going wild about Chinese Barbecued Spareribs."

The Times Union (NY), February 7, 1946, mentioned, "Ever eat Chinese spareribs? Charlie Murray was telling us about eating them at Ruby Foo's. He said they were so good he wanted the recipe. Very simple. You soak them in a spicy marinade, then roast them in plum sauce. They're so good you want more, and then you start letting a notch or two out of your belt."

The Pasadena Independent (CA), March 12, 1946, provided a different recipe than many of the previous ones, and included a number of ingredients not previously used, such as ketchup and Worcestershire sauce. And there was no mention of cutting the ribs into small pieces. It seems as if these ribs were kept their usual size, and not cut into 1-2 inches pieces. 

The Chicago Tribune (IL), March 17, 1946, published the above photo of a dish of Chinese spareribs, showing that they were cut into small pieces. 

The newspaper also offered this recipe for the dish. 

The Los Angeles Evening Citizen News (CA), August 24, 1946, had an ad for Che-Li-Café which served “Special Chinese Bar-B-Q Pork Spare Ribs.” 

The El Paso Herald-Post (TX), August 31, 1946, also had an ad, for the Camp Grandę Cafe, which served "Chinese Barbecued Spare Ribs." 

The Coast Dispatch (CA), December 5, 1946, noted, "An especial feature is Chinese barbecued spare ribs which attracts many diners to the Grand." The Grand Cafe had a Chinese chef, Tom Koon.

The Cincinnati Enquirer (OH), December 10, 1946, printed this recipe for Chinese Spareribs, and it required cutting the ribs into 1 inch pieces. 

The Pontiac Daily Press (MI), May 27, 1948, had a recipe for Sweet Sour Chinese Spareribs, which called for the use of raisins. 

This recipe in the Worcester Telegram (MA), February 28, 1949, was submitted by a reader who said she learned it in Texas. Again, the ribs were cut into one-inch pieces, and I'll note the added ingredient of sherry, which wasn't mentioned in other recipes. 

The Minneapolis Star (MN), September 28, 1949, noted that one of the best items at Trader Vic's were their Chinese barbecued spare ribs. Those ribs would soon end up on their PuPu platters, starting a trend for many Chinese and Polynesian restaurants in the future. 

How long were Trader Vic restaurants serving Chinese barbecued spare ribs? In Trader Vic's Book of Food and Drink (1946), there is a brief mention of Trader Vic having hosted a party the year before, and one of the items served was a "bowl of barbecued spareribs" but the book didn't have a recipe for those spareribs. In Trader Vic's Pacific Island Cookbook (1968), he again failed to provide a recipe for the spareribs, except that he did provide a recipe for "what Chinese restaurants do with leftover barbecued spareribs." The recipe calls for those ribs to be cut into bite sized pieces. This may indicate that the Trader Vic restaurants were serving long barbecued ribs, which later might be cut into small pieces once they became leftovers.

The Detroit Times Extra (MI), November 15, 1949, mentioned, "Delicate spareribs, cooked the Chinese way with sugar for sweetness and vinegar for sweetness are a delicious treat. Fluffy rice is the natural accompaniment." The article also provided a recipe for Chinese Spareribs, which were cut into 2 inch pieces.

The San Francisco Examiner (CA), November 24, 1949, ran an ad for the Teacup Restaurant, "Specializing in Chinese Barbecued Spare Ribs."

Pork dominance! The Fort Collins Coloradan (CO), February 9, 1950, noted, "With pork products on top of the February list of plentiful foods, spareribs should be high on your menus now. The Chinese are skillful with spareribs usually served in a sweet-sour sauce as appetizers. They can also be used as the main dish served with rice, pickled turnips and salted almonds." They also provided a recipe for the spareribs, noting, "Cut spareribs in one-rib pieces." The Springville Journal, February 16, 1950, added, "Pigs will be one of our most plentiful crops in 1950, according to the U.S. Department of Agriculture." And that article also mentioned "sweet-sour Chinese style, spareribs barbecued,..."

The Boston Herald (MA), February 4, 1957, printed this recipe for Chinatown Spareribs, which were cut into 2 inch pieces. Was this the dominant style of spareribs in Boston's Chinatown at this time? 

The Quincy Patriot Ledger (MA), May 18, 1959, provided a fascinating recipe for Chinese Spareribs, which apparently were not cut into small pieces. The only ingredients for taste included margarine, wine vinegar, garlic, salt and pepper. The recipe also called for red food coloring, and this might be the first printed recipe for spareribs calling for that particular ingredient. 

Today, red food coloring is commonly used on Chinese spareribs, giving it the bright red color that many people want to see on their ribs. And if that color isn't there, some of those people will complain about the looks of those spareribs. The food coloring doesn't add anything to the flavor, it's only for the visual effect. 

Who was the first to use red food coloring on Chinese spareribs? There actually is a candidate, someone from Boston, who may have thus started a significant trend for the future. A fascinating article appeared in the Boston Globe, September 3, 1962, titled, “Here’s How To Cook in Chinese.” The article discussed the famed Anita Chue, who, with her husband Gorden Chue, opened the acclaimed Cathay House in Chinatown in 1945. The Esquire Magazine, December 1958, stated that Cathay House was one of the best Cantonese restaurants in the entire country. 

In the Globe article, Anita provided advice on Chinese cuisine, as well as giving information about the dishes prepared at her restaurant. She mentioned that “In Chinese cooking eye appeal is important.” She provided some specific examples of dishes made at the Cathay House, and also noted that “Pure food coloring gives barbecued spareribs their rich red color. My husband, Gordon, did it first, Now everybody adds red coloring to pork marinade.” 

Is this actually the case? Was Gordon Chue the first to add red food coloring to Chinese spareribs? It's certainly possible, and no one else has stepped forward as another candidate. And, all of the early references to the use of such food coloring occur in Massachusetts newspapers, which adds credence to its first use in Massachusetts. It's unknown when Gordon first started using the food color, and it could have been anytime after 1945.

The Boston Globe, August 3, 1960, also had a recipe for Chinese-Style Spareribs, which called for the use of red food coloring. 

During the 1960s, many of the Chinese sparerib recipes started changing, so that the ribs weren't cut into small pieces any longer. They started becoming more like what we now know as Chinese spareribs, and other recipes, outside of Massachusetts, started using red food color too. So, after about 40 years since the first known reference to Chinese spareribs, they had transformed largely into what is now served in many Chinese restaurants.

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However, what about Boneless Spareribs? Many sources claim that boneless spareribs are a more recent invention, a less expensive alternative to bone-in spareribs as well as also being less messy. However, the first appearance of boneless spareribs in a Chinese restaurant in the U.S. actually extends back over 85 years, to the 1930s.

The Brooklyn Citizen (NY), March 12, 1938, briefly mentioned that the Cathay Restaurant, at West 52nd Street, Manhattan, offered “sweet sour boneless spareribs.”

Another mention was in the Courier Journal (KY), November 4, 1941. James Wong Howe, a Hollywood cameraman and restaurateur, owned a restaurant named Ching How, which was located near Hollywood. the restaurant had a special barbecue oven and their menu included, “Wor Siu Py Gutt: Boneless spareribs in sweet and sour sauce, sprinkled with crushed almonds.” This article was reprinted across the country, so many people thus heard about boneless spareribs. 

The Des Moines Register (Iowa), May 14, 1943, noted that the New Grand East Chinese restaurant in Los Angeles served “boneless spareribs with pineapple (a la Clark Gable).”

The Washington Daily News (D.C.), January 15, 1949, spoke to the chef from the Casino Royal, asking him about the dishes he brought with him from Hong Kong. He stated that included, “Sweet and Pungent Boneless Spareribs: Boneless spareribs dipped in egg, sauted in pineapple, vegetables and green peppers flavored with sweet and pungent sauces.” This is certainly very different to the basic version of boneless spareribs that dominates Chinese menus nowadays. 

The Washington Daily News (D.C.), January 21, 1950, also noted that The New Sun restaurant had a new chef, and “Also delicious are his boneless spareribs with sweet and sour sauce.”

The Record (CA), November 17, 1951, published an ad for Canton Low, and their dinner special included Boneless Spareribs. 

The Tulare Advance-Register (CA), November 21, 1953, had an advertisement for the Chinese Tea House which offered Boneless Sparerib. 

The Houston Chronicle (TX), September 14, 1956, noted that at the Ding How restaurant they had “sweet and sour boneless spareribs.”

The New York Amsterdam News (NY), November 22, 1969, made brief mention of "Sweet and Pungent Boneless Spareribs: Boneless spareribs dipped in egg, sautéed with pineapple, vegetables and green peppers flavored with sweet and pungent sauces."

Boneless spareribs though weren't referenced in any Massachusetts newspaper until around November 1981. The Boston Globe, May 20, 1987 ran an article with that stated, "The so-called boneless spareribs found in some Chinese restaurants are not really ribs at all....Rather they are thin strips cut from the pork butt or shoulder."

And it would be the 1980s that started to see more references across the country for "boneless spareribs," which resembled those we now see on restaurant menus. It's now much more difficult to find the original style of the dish, with a sweet and sour sauce, pineapple, and veggies. Today, the boneless spareribs that are commonly offered at Chinese restaurants today are generally presented on their own, without any accompanying vegetables or fruits. They are often an appetizer, part of a PuPu platter or combination special. So, boneless spareribs evolved over time, from the 1930s, just like bone-in spareribs. 

We now we have a deeper understanding of the spareribs, a staple appetizer in many Chinese restaurants. 

Rant: Just Give Me The Menu!

I, like many people, often check a restaurant's website to peruse their Menu. I like to see the type of dishes they offer, and see what might entice me. Plenty of others do the same, and sometimes select a restaurant based on the menu they see online. It should be a simple thing, but often now it's not. 

Recently, there's been an issue when I've tried to view a number of restaurant menus online, an annoying obstacle put in place. The only way you can view their menu is if you start an online order. I don't want to order anything. I don't want to invest the extra effort in viewing the menu through the online order system.  I just want to look at the menu, like I always used to do.

I understand restaurants want more business, and having an online order system can help them do so. I have no problem with that, and encourage them to do so. However, I do have issue if the only way I can view the menu is if I start an order, although I really don't want an order. 

Just Give Me The Menu!

I've heard plenty of others complain about this same issue so I know I'm not alone. And I suspect some restaurants have lost business because of this matter. When some people select a restaurant based on their menu, and you make it more difficult for them to check out the menu, then they are less likely to choose your restaurant. Their frustration may lead them to seek elsewhere. 

It's an easy fix to this problem. A restaurant simply needs to add a single page on their website with the menu. Then a person can click on that page and view the menu, without having to start an online order. It's not a complex issue, and certainly much simpler than it was to add an online ordering system. And you can easily keep both, the menu page and the online ordering system. 

Such online ordering systems should be able to provide statistics to the restaurant, possibly including how many people have started an order but never finished one. Do you know how many of those unfinished orders were just due to people wanting to view the menu? And how many of those unfinished orders were due to other reasons, such as the complexity of your system, or other problems with the system? The statistics might be more helpful if they didn't have to include those who just wanted to check out the menu. 

Who else is with me on this issue, wanting just to see the menu without having to go through the online ordering process? 

R.A.S. Wines Bluish Cider: A Tasty Blend of Apples & Blueberries From Maine

Are you a fan of Cider? Cider is commonly produced from apples (and sometimes other fruits), and it can be sweet or dry, still or sparkling. It has a lengthy history in New England, and was extremely popular during the Colonial period. The popularity of cider decreased over the years so that by Prohibition, cider production was already very low. However, in recent decades, the popularity of cider has boomed, and artisan producers have been creating some intriguing and delicious ciders.   

Located in Portland, Maine, R.A.S. Wines produces a variety of wines, most made from locally-grown wild blueberries and sometimes other fruits as well. R.A.S. are the initials of the surnames of the winemakers involved in this endeavor: Dan Roche, Joe Appel and Emily Smith. Their website states: "We are committed to Maine people, land, and fruit, and that’s what produces all our wines." It also states, "Each wine we make shares a common spirit: forthright, pure, complex, balanced, and authentically reflective of the place it comes from."

Their first wine was released in 2021, and they currently have about six products, including Still Blue (a still blueberry wine), Wild (a bubbly blueberry wine in a can), Source Decay (a sparkling blueberry wine), Arkadia (a sparkling blueberry wine), Bluish, and A7 Americano (an aromatized blueberry wine). Their website also notes: "All of our blueberry wines are made from a field blend of several wild, low-bush varieties, yielding complex flavors that express the unique character of Maine."

The Bluish ($22.99) is a wild apple and blueberry cider, produced from sustainably grown fruit. The Golden Russet apples come from The Apple Farm in Fairfield, Maine while the blueberries are from    the Passamaquoddy Wild Blueberry Company (PWBC) in Columbia Falls, Maine. The PWBC, which has been in operation for over 40 years, is owned, managed, and staffed by members of the Passamaquoddy Tribe.   

The blueberries were harvested and pressed in August 2024 while the apples were harvested and pressed in November 2024. The fruits were co-fermented naturally and then aged in used oak barrels for eight months before being blended and bottled in June 2025. Secondary fermentation occurred in the bottle, providing a light effervescence. Only 140 cases of this cider were made, a limited product, in 750ml bottles topped by a crown cap. 

With only a 5.5% ABV, this cider has a golden color with red highlights, almost like a Rosé. On the nose, the alluring aroma of blueberries is most prominent, but there are subtle apple notes too. When you taste this wine, you'll find that it's dry and delicious, with bright blueberry flavors accented by a backbone of crisp apple flavors. It's elegant and nicely balanced, with a mild effervescence, almost like some Vinho Verde. There's light tannins in the cider, and the oak influence is very mild and nicely integrated into the cider. 

I'm impressed with this cider, and it paired very well with a pork tenderloin. It's food friendly, and I can see it working with any type of pork, a duck breast, or even some seafood. I've enjoyed a couple bottles of the Bluish, and those I shared it with really enjoyed it as well.  

This cider is currently available at Victoria Hill Wine, Spirits & Gourmet in Melrose.

Happy New Year's to All! And Plans for 2026.

Happy New Year's to All!

I hope that all my family, friends and readers enjoyed a safe and happy New Year's Eve and that 2026 ushers in a great year for each and every one of you. 2025 was probably a challenging year for many of us, especially economically, and I hope that 2026 will bring better news and good fortune to all. No matter what happens though, we shall find a way to make 2026 a better year.

For The Passionate Foodie blog, I resolve to try to make my blog even better. I have been making some changes here and there, all with the goal of improving matters. There will be plenty of food, wine and spirit items to cover in the new year. I will also celebrate the 19th Anniversary of my blog in May 2026. 

As for some specific projects I have planned for 2026: 

• I'm resurrecting two prior series, Culinary Creativity and The Mind of a Sommelier, and have already found some people willing to be interviewed for these series. 
• In addition, I have been working on two new historical articles, including The Origins of Chinese Spareribs & Boneless Spareribs and the lengthy A History of Boston's Chinatown and Its Restaurants: 1970s. 
• There will be upcoming restaurant reviews of places including Kyuramen in Winchester, Sun Kong in Malden, An Nam in Somerville, and Fumi Hibachi, Sushi & Chinese in Melrose, 
• I'm also working on A Culinary Road Trip To Arlington, similar to what I did for Ipswich+ in 2025. 

Thanks to all of my readers during the past year, and best wishes to you for the coming year, and I hope you will continue to read my blog in 2026. If you have any suggestions or topics you would like to see me cover, feel free to email or message me.

Cheers and dine and drink with passion!

10 New Year's Resolutions For My Readers

Happy New Year's Eve and I hope you celebrate well but also spend this holiday safely. I also hope you will enjoy some type of delicious Sparkling Wine, from Champagne to Crémant d'Alsace, Cava to Franciacorta, or something Sparkling from a U.S. producer. It's my fervent wish that this New Year is better for all of us, in so many ways, than 2025. 

This is also the time when many people will ponder the conduct of their lives and choose to make Resolutions, the things they want to do, or not do, to make their lives better in the New Year. Maybe you want to give up smoking or lose weight, maybe you want to start going to a gym regularly or save more money. Unfortunately, many people will break their resolutions after only a short time, within less than a month, so numerous people will choose not to make a resolution, figuring they won't follow it anyways.

As I've done for the last several years, I want to offer some alternative suggestions for resolutions, all connected to food and drink. Rather than deal in absolutes, or exact measurements, I merely hope that you choose to do your best to follow these suggested resolutions with the simple goal of doing better than you did last year. I don't expect anyone to follow these resolutions all the time. Please just do your best. I think you might find this easier to do than a more specific resolution which is an either/or proposition. Seek continued forward progress in these ten resolutions throughout the entire year.

1) Resolve to eat & drink healthier
This encompasses so much, such as eating less calories, consuming less sugar, and choosing less items are overly processed. Take small steps in your approach rather than diving into a major change. The smaller steps won't seem as burdensome and it will make it easier to take another small step later on. And even small changes can bring about positive changes, especially when they accumulate over time. We all would benefit from eating and drinking healthier and it will also help our environment and economy.

2) Resolve to consume more local food & drink
Local products can help the environment, the local economy and benefit the local community. Plus, many of those local products can be healthier than mass produced, overly processed foods that might come from thousands of miles away. Eating more local seafood is such a great idea, for many reasons, from bettering your health to helping the local fishing industry. This resolution also includes drinking local wines, as every state now produces wine, and you might be surprised by the quality of some of that local wine. Not all local food and drink is delicious or good for the environment, so do some research to find out the best.

3) Resolve to eat more seafood, especially domestic
Seafood can be extremely healthy for you, especially those fish rich in Omega-3s, so it's an excellent choice for dinner. Seafood is also delicious, versatile and often easy to prepare. Yes, it can be more expensive, but it is well worth the added cost, and there are ways to get more value in your seafood purchases. Buying more domestic seafood will help our economy, rather than buying so much imported seafood. It has been scientifically proven that consuming 26 pounds of seafood annually will reduce your chances of heart disease by 36%. An easy and delicious resolution.

4) Resolve to expand your drink horizons
Don't keep drinking the same old stuff all the time. There are so many wonderful beverages out there to taste, and you might find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. If you mainly drink Chardonnay, venture out and try some other white wines, such as Gruner Veltliner, Trebbiano or Albarino. Try Sherry, Sake, Japanese Whisky, Mezcal, Franciacorta, Baijiu, and other under-appreciated beverages. Sample wines from different countries, including Croatia, Moldova, Greece, Israel, and more. Taste it all, constantly trying new beverages, and continue drinking those you enjoy.

5) Resolve to expand your food horizons
In a similar vein, don't keep eating the same old stuff all the time. There are so many wonderful foods out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. Try some less common meats, from rabbit to wild boar, or maybe something even more unusual like insects or guinea pig. Seek out cuisines that are new to you, and look for new ingredients you can try out in your own kitchen. Taste it all, constantly trying new foods, and continue eating what you enjoy

6) Resolve to cook more at home
Cooking at home is another way to benefit the environment, and it can be more economical than eating out all the time. It also gives you a better handle on exactly what you eat, so you can make the food as healthy as you desire. It can be fun too, if you cook with someone else, breaking the potential boredom of cooking alone. Be creative in what you cook, seek out new recipes, and share recipes with others.

7) Resolve not to be THAT jerk when you dine out
When you dine out at a restaurant, get take-out, or delivery, please be polite and show respect to everyone working at or for the restaurant. Don't fault the restaurants for legal restrictions they must follow. Don't demand special treatment or threaten the restaurant just because you write reviews on some community website. Tip generously, showing your servers gratitude for all their hard work. If you have a problem at a restaurant, speak to the management and see if they can resolve your issue. If you enjoy a restaurant, spread the word about your positive experience. Good restaurants can use, and deserve, all the help they can get, especially in these times. It's a very tough industry, and a very tough time, and consumers need to better understand its difficulties, and be more understanding of restaurant efforts.

8) Resolve to give more to fight hunger
Despite the wealth of the U.S., there are still far too many people in our country who can't afford to eat properly. Hunger is a major problem in our country, as well as all across the world, and one that we can do something about. Give food or money to local food banks, national organizations, or any other charity that is trying to combat this problem. Those of us without food security issues can all help out, in whatever way we are capable.

9) Resolve not to waste as much food
It is said that up to 40% of our food ends up as waste, and that is a nearly unbelievable statistic. Food waste can lead to higher food prices and cause more environmental damage. Do your part to help reduce food waste. Don't make as much food as normal when making a meal so you don't have leftovers in the first place. As your mother probably once said to you, finish everything on your plate. Use any leftovers to make additional meals.

10) Resolve not to drink & drive
As I have said time and time again, do not drive if you are impaired AT ALL by alcohol. It is much too dangerous and you could injure or kill yourself or someone else. Even if you don't get in an accident, you could be arrested and that comes with its own high costs. It isn't worth doing it, so please just don't drink and drive. Take a Uber, taxi, or catch a ride with someone else. This is probably the most important resolution of the ten, and the one everyone should opt to follow.

Is there anything I missed?