As Estonia's Independence Day approaches on February 24th, there is a growing interest among people in preparing dishes that reflect the national colors of blue, black, and white. The article raises the question of how easy or difficult it is to incorporate these colors into food, given that many edible items do not naturally exhibit these hues. While blue and black foods are generally not favored by many due to their rarity and association with spoilage, there are still ways to successfully present these colors in traditional Estonian cuisine for festive occasions.

Taigo Lepik, the president of the Estonian Chefs' Association, shares insights into the preparation of snacks and desserts that showcase the blue-black-white theme. He notes that achieving the black color is relatively straightforward using ingredients like toasted rye bread. However, incorporating blue is more challenging, with common choices being cornflowers or blueberries. Lepik mentions that blueberries often turn foods a deep blackish-blue, complicating their use in achieving the intended color scheme for festive dishes.

Overall, the article highlights both the creative culinary opportunities and the practical challenges faced by home cooks in Estonia as they seek to celebrate their national identity through food. As Independence Day nears, discussions around food not only center on the aesthetics of colors but also on cultural heritage and the art of local cuisine.