Opinion: 16 Reasons Why Grandma’s Cooking Would Get You Canceled Today

Grandma’s cooking had a certain charm—she knew how to stretch a meal and make the most out of what she had. There’s something to be said for her no-nonsense approach, and maybe we could all learn a thing or two from her methods. But let’s be real, not everything she did would fly today. Times have changed, and some of her beloved practices would probably get a few raised eyebrows—or worse—in today’s world. So while we might want to embrace a bit of Grandma’s wisdom, it’s also okay to leave some of her habits in the past.

Retro kitchen.Photo byPhoto credit: Shutterstock.

Using Lard in Everything

Lard was the secret to making everything taste good back in the day. But today? It’s a heart attack waiting to happen. With the rise of plant-based diets and concern for cholesterol levels, using lard like it’s butter on toast would definitely get you the side-eye at the very least.

Cultural Appropriation in Recipes

Grandma’s “Chinese” chop suey or “Mexican” tacos were her way of adding some flair to dinner. But today, those “interpretations” would likely be seen as cultural appropriation. Authenticity is the name of the game now, and slapping a label on it not only doesn't cut it, but will probably land you in hot water in certain situations.

Canning Without Modern Safety Standards

Home canning was Grandma’s way of preserving the harvest or at least an overflowing garden, but without today’s strict safety guidelines, it was a bit of a gamble. One wrong move and you’re serving up a side of botulism with those pickles. Modern canning has rules for a reason, and skipping them isn’t something to brag about.

Heavy Use of Processed Foods

Remember when canned soups and processed cheese were kitchen staples? Grandma loved the convenience, but these days, that pantry lineup reads like a chemistry experiment. With the push towards whole foods, loading up on processed stuff is a quick way to get yourself a nutrition lecture from a stranger.

Overcooking Vegetables

Grandma boiled veggies until they were mush because that’s just how it was done. Brussels sprouts' reputation still hasn't fully recovered. But now, serving up soggy greens is basically a crime against nature. Today’s foodies are all about crisp-tender and nutrient-packed – the complete opposite of what was coming out of Grandma’s kitchen.

Excessive Sugar in Everything

Grandma’s idea of a healthy breakfast? Something with a good dose of sugar, of course. But with modern concerns about diabetes and sugar overload, dumping heaps of sugar into everything is a definite no-go. Those “healthy” treats from the past might just send you to the dentist faster than you can say “cavity.”

No Attention to Sustainability

Back in Grandma’s day, food came from wherever it was cheapest, and no one thought twice about the environmental impact. But today, people want to know where their food comes from and how it affects the planet. Ignoring sustainability? That’s a fast track to getting called out for being out of touch.

Salt.Photo byPhoto credit: Depositphotos.

Frying Everything

Fried chicken, fried potatoes, fried desserts – if it could be fried, Grandma was all over it. But in today’s health-conscious world, frying everything is a recipe for criticism. People aren’t exactly lining up to hear about your deep-fried culinary escapades anymore.

Using Lots of Salt

Salt was Grandma’s go-to seasoning, and she wasn’t shy about it. But now, with everyone watching their sodium intake, dumping salt on everything is practically a public health offense. It turns out, not everything needs a salty punch to taste good – shocking, I know.

No Consideration for Vegetarian/Vegan Options

Grandma’s meals were centered around meat, and anything else was just an afterthought. You'd probably get laughed out of the house if you told Grandma you weren't eating any animal products.

Ignoring Expiration Dates

Grandma wasn’t one to let a little thing like an expiration date stop her from using ingredients. Waste not, want not, right? But today, people are far more cautious about food safety. Using expired ingredients is less frugal and more like playing Russian roulette with your stomach.

Serving Gender-Specific Meals

Grandma might have served up “man-sized” portions for the men and lighter meals for the women, reflecting the norms of her time. But today, that would be seen as reinforcing outdated gender stereotypes, and nobody’s interested in hearing about your “ladies’ portions” anymore.

Obsession with Weight-Loss Recipes

Grandma loved a good weight-loss recipe, and her cookbooks were full of them. But with today’s focus on body positivity and rejecting diet culture, pushing low-calorie meals could get you some serious side-eye. It’s less about counting calories and more about enjoying your food these days.

Leftover in a fridge.Photo byPhoto credit: Depositphotos.

Lack of Diverse Ingredients

Spices in Grandma’s kitchen probably didn’t go beyond salt, pepper, and maybe some paprika. But today’s cooks have access to ingredients from around the world, and a lack of diversity in your spice rack could get you labeled as boring or unadventurous. Time to expand those flavor horizons!

Reusing Leftovers in Questionable Ways

Leftovers were a lifesaver in Grandma’s kitchen, often reappearing in casseroles or mystery meatloaf. But today, that kind of creativity could be seen as pushing the limits of food safety or just plain gross. Reusing leftovers is fine, as long as they don’t turn into something unrecognizable.

Using Canned Fruit in Everything

Whether it was in desserts, salads, or even main dishes, canned fruit was a pantry staple for Grandma. Today, though, canned peaches in your ambrosia salad might earn you some side-eye for not using fresh fruit. The preference now is for fresh, seasonal produce – and canned just doesn’t cut it anymore.