Yes, though I was not one of participants. However, I know that many on the cooking forum really miss it.

It wasn't there for a few days (nor was Home Decorating), but both have re-appeared. Apparently, instead of testing this new format and getting it right before posting it, it's sort of a "make it up as one goes" kind of deal. VERY bush league.

Most folks I know of already eat highly processed nutrition sparse foods. Meats, processed carbs, fat, sugar and salt to feed desire to eat it. A cultivated taste and allows multinational factory-machine-based businesses to use cheap, easily mass-produced and petroleum intensive ingredients that have long shelf lives, ship all over world. That food is affordable to the masses, not the hand-crafted stuff. I see that trend continuing, and fewer and fewer being able to live or even care that they are missing out on the local, foodie lifestyle. We are the exception, not the rule. The menus in the few restaurants in my hometown are ground meat, pizza, chicken, simple pastas, processed carbs, and a choice of onions, carrots, celery and lettuce for vegetables, with perhaps coleslaw and crunchy tomatoes and a dill pickle or two. Of course lots of products made out of commodity crop/genetically modified soybeans and corn, sugar beets and wheat is on it's way towards that. Things that can be grown with minimal human effort but lots of machines and chemicals. I see that trend continuing despite the backlash. Food will less and less resemble the natural ingredients it came from, and we won't care. Also continuation of profiteering on people feeling unwell as a result. And a continuation of people working to counter that, in the counter culture. But they will be rarer and rarer and confined to pockets of culture surrounded by a sea of monotony. Kind of like monasteries kept culture alive in the Middle Ages. One can only hope cool innovative ways to live sustainably will come out of these pockets. Two conflicting tides moving in opposite directions. Some of us will band together and try to keep the old ways and old knowledge alive. Just like they did in the Middle Ages and just like we do now. In my impoverished state, there are some hotbeds of local culture and hand crafted food trends, but out in the hinterlands where the lower middle class and working class mostly live, there is an impoverishment of the food shed. My county used to be riddled with orchards, for example. A viable way for small businesspeople to make a living. Families I grew up with. All gone. Shows no sign of returning. Instead, fruit growing increasingly concentrated to fewer and fewer large growers, and profitable plant breeds. Same apple varieties for sale all over the region. Even the few remaining orchards in my region are struggling. At some point in the near future, the small family food producing business will be almost totally eradicated. It's close to it now, and the ones that are hanging on are running on fumes. Folks will work in agriculture, just not own the food production business. We are trying to figure out how to move to one of the better foodsheds. Everyone I know in my hometown says, "I have to drive somewhere to do all my shopping." Ironic since my town is the county seat and was once thriving with farms. That's how I grew up learning to love eating local. Also ironically, sooner or later it will be more and more difficult to drive somewhere, due to the cost of fuel. That will bring about an interesting dynamic. It's already here in my home town. The food available locally is what the poor people can afford because that's what will sell. The higher end stuff will mostly sit on the shelf. Yes, some left to buy, but not enough to make a profit on vs. cost of having unsold stuff sit on shelves. Our local supermarket is paring down selection, slowly but surely. Slow enough not to panic most folks is the key. Frog in slowly raising temperature water, not immediate boil.

The mobile app is funny and I don't use it. If you're using a browser, tap/click the Get Ideas tab at the top of the screen and you'll see a big white menu. One the far right is a section header that says "Discussions". At the bottom of that section is "Gardenweb". Click that and you'll get to a page on Gardenweb.com callen Your Topics. You might see one there that will take you to cooking, but to be sure look at the sidebar on the left. It may say Cooking within the sidebar under the "Your Topics" header and you can just use that link. Otherwise, click on Home Forums and scroll down. Cooking is listed alphabetically there. That will get you to the CF if you can't remember the address, which is: https://www.gardenweb.com/discussions/cooking I don't know how long it's been this way, because it used to be a big muddle, but you can get right to the above address for GWCF using those links.