Edible Orange County Harvest & Holidays 2017

A Member of Edible Communities

Harvest & Holidays 2017 No. 26

Healthy Holidays

In Season

All Hands on Deck

The Fit Foodie

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Contents Harvest & Holidays 2017

8 Features 8

All Hands on Deck

22

Xylitol - Sweet Friend or Sinful Foe

By Ned Bell

By Michele Jacobsen

Cover Photo: Y. Davidovich 2 Harvest & Holidays 2017

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In Each Issue

20

4

Editor’s Note

6

In Season

26

Fit Foodie

By Gina Mullins Cohen

By Gina Mullins Cohen

By Mareya Ibrahim

32 Our Advertisers

Recipe Box

17

Caesar with Seaweed Vodka “Prawn Cocktail” and Smoked Sea Salt and Maple Rim

By Ned Bell

18

Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds, and Ricotta

By Ned Bell

19

Lingcod with Mushrooms and Black Truffle Vinaigrette

By Ned Bell

20

Sablefish with Cranberries, Cashews, and Cauliflower

By Ned Bell

21

Baked Oysters with Maple Béarnaise

By Ned Bell

27

Wild Mushroom & Pumpkin Farro Risotto

By Mareya Ibrahim

28

Pan Roasted Brussels Sprouts in Spicy Puttanesca Sauce

By Mareya Ibrahim

30

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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year

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Orange County®

Tis the Reason for the Season

Published by Eclipse Media Partners, LLC

This is my favorite time of the year. The days are warm and the nights are just cool enough for a cup of hot cocoa and a warm, fresh cookie or two, right off the cookie sheet. Things don’t slow down, but we do.

We are friendlier and I often think happier than other times of the year.

This year, like all years, has been mix of disappointments and accomplishments, routines and surprises, as well as tears and complete joy. This specific time is a time for friends, family and… feasts! The holiday season, starting from Halloween to Thanksgiving then bumping in to Hanukkah and Christmas, promises everything from bite-sized chocolates to turkey dinners and currant pie. Some of you will eat honey glazed ham, others will opt for vegetable stew. It does not really matter, does it? Because, in truth, it is the people around you, those that you love and care for who make this and all other seasons special.

The staff of Edible Orange County would like to take a moment – or rather a paragraph or two - to thank you, our devoted readers, for enjoying our stories and sharing them with your friends and family this last year. We hope you have laughed with us, learned with us and enjoyed the recipes.

We wish you the warmest of holiday wishes and hope you’ll continue to read Edible Orange County throughout this new year and for many more years to come. And while I’ve got your attention, remember to eat good food, laugh a lot and choose to be happy!

Editorial Staff Gina Mullins-Cohen Editor gina@edibleoc.com 310-721-3093 | 949-315-6445 Bill Cohen Editor: Arts and Culture 310-721-3093 | 949-315-6445 info@edibleoc.com Robert D. Mullins Investigative Reporter Editor info@edibleoc.com 310-721-3093 | 949-315-6445 Kim Mabon Creative By Design Creative Director kim@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Digital Magazine Producer Creative By Design klewis@creativebydesign.net Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 | 949-315-6445 No part of this publication may be used without written permission from the publisher ©2017. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.

Happy Holidays!

–Gina Mullins Cohen

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In Season

Harvest & Holidays

By Gina Mullins-Cohen

Apples Artichokes Asparagus Basil Beans, Green Beets Broccoli Brussels Sprout Cabbage Carambola Carrots Cauliflower Celery Chard Cherimoyas Chili Pepper Citrus: Grapefruits,

Lemons, Tangelos, Tangerines, Valencia Oranges Collards Corn Cucumber Eggplant Grapes Guava, Pineapple Kale Kiwi Kohlrabi Lettuce Mushroom Mustard Okra Onion, dry

Onion, Green Passion Fruit Peaches Peas, Black-eyed Peppers Persimmons Pomegranates Potatoes Raspberries Sapote Spinach Squash, Summer Squash, Winter Tomatillos Tomatoes Turnips Yams

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ALL HANDS ON DECK

By Ned Bell Photography by Kevin Clark

W

hen my middle son, Max, was four, my wife, Kate, and I took him to Maui. As our plane descended through the clouds, and he caught his first glimpse of a turquoise Pacific, he turned to me and said, “Daddy, what’s your favorite fish in the ocean that we’re allowed to eat?”

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As a father of three, my dream is that we all play our part so future generations can enjoy the same fish and shellfish that we do today.

We worry all the time as parents about whether we’re getting it all wrong, so moments like that are gold. I never lecture my kids about sustainable seafood. But Max was around me enough to listen and absorb, as I chatted with fishers at the wharf, gave cooking demos, and engaged with diners at my restaurant about menu items such as octopus bacon, sea lettuce, and geoduck. He could not yet read or write, but already he understood the importance of making good choices when we take food from the ocean.

Eating seafood responsibly is not about restricting your options; it’s about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before.

In North America, we’re so fixated on the big four—cod, tuna, salmon, and shrimp—that we risk consuming these species to the point of no return.

Fortunately, on the Pacific coast, we’re blessed with an abundance of healthy and well-managed wild species, and the commercial fishers are increasingly moving away from practices that put pressure on marine habitat and creatures—and ultimately their livelihood. The ocean is an interdependent ecosystem where it’s as important to protect the coral on the seabed as it is to minimize the risks to seabirds and other marine creatures of being entrapped with the target catch. As a father of three, my dream is that we all play our part so future generations can enjoy the same fish and shellfish that we do today. By asking where our seafood comes from and how it was caught—then pulling out our wallets only when we’re satisfied with the answers—we have tremendous power to influence the fishing industry.

And that’s what this book is all about. I want to simplify your life by sharing delicious recipes, easy techniques, and straightforward the solution for healthier oceans for today’s children and generations to come. Ned has earned numerous accolades, including Canada’s “Chef of the Year” at Food Service and Hospitality magazine’s 2014 Pinnacle Awards and the Seafood Champion Award from Seaweb in June 2017. He currently lives in Vancouver, BC.

Lure: Sustainable Seafood Recipes from the West Coast, by Ned Bell

Author Bio Ned Bell is the cook, writer, and advocate behind Chefs for Ocean, which he founded in 2014. Ned is passionate about creating globally inspired dishes crafted with locally grown ingredients with an emphasis on sustainable seafood. His community-focused life is firmly based on the health and wellness of his home, his country, and the world through extraordinary life experiences. As the father of three sons, Ned is dedicated to inspiring Canadians to become part of

Copyright 2017 Chefs for Oceans. Recipes copyright 2017 by Ned Bell. Excerpted from “Lure: Sustainable Seafood Recipes from the West Cost,” by Ned Bell with Valerie Howes. Republished with permission from Figure 1 Publishing Inc.

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sustainability guidelines around Pacific species. These recipes are nutrient-dense and plant-based with a focus on sustainable seafood.

I know change can be daunting—it took me close to 20 years to go a hundred percent ocean friendly. But I’m hoping that by sharing my journey, I can help get you there faster.

With the guidance of my sustainability partners Ocean Wise, SeaChoice, Seafood Watch, and Marine Stewardship Council (msc), I’ve identified a collection of species that are accessible to most home cooks and relatively straightforward to prepare. They also reflect my West Coast roots, culinary adventures, and passion for the Pacific Ocean. You’ll find in these pages sustainable wild Pacific fish and shellfish, as well as responsibly farmed species. which have less impact on the environment, provide a livelihood for fishers from California to Alaska, and help us eat healthy for a better quality of life.

A Lifelong Journey

and make it pop like Bubble Wrap or swing it around my head like helicopter blades. My friends and I scoured rock pools for hermit crabs and tagged along with our fathers on fishing trips. The coastal ecosystem was our tackle box and our playground.

I grew up loving the ocean, but I didn’t realize it needed our protection when I was starting out as a young chef. In 1993, I went to culinary school in Vancouver and learned from my incredible first mentors Michel Jacob (Le Crocodile) and Rob Feenie (Lumière). Michel taught me classic technique and the fundamentals of food, and Rob taught me to appreciate local and seasonal produce and how to recognize the hallmarks of quality. But back then when it came to seafood, nobody was stopping to think about whether any species was being overfished.

In 1997, I moved to Toronto to be an executive chef. There, chefs like Jamie Kennedy and Michael Stadtlander were introducing my generation of chefs to farm-to-table cuisine. Thanks to events like Feast of Fields, which joined the dots between what was on our plates with the farms where it was produced, we knew our farmers by name now. Most of us young chefs in North America still

In 1997, I moved to Toronto to be an executive chef. There, chefs like Jamie Kennedy and Michael Stadtlander were introducing my generation of chefs to farm-totable cuisine.

The water was always a big part of my life. I lived on a farm near Okanagan Lake, in Penticton, BC, until I was two, and was swimming before I could walk. From there we moved to Victoria, where I’d run from our house onto the beach to jump on the bull kelp

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hadn’t thought to go meet our fishers. At that time, we’d scour the menus of our culinary heroes, aspiring to create dishes like theirs.

Alongside the heritage beets and Niagara peaches, every menu in the city featured Chilean sea bass and big red tuna. Today, those species are endangered in certain parts of the world. While I introduced some more oceanfriendly Pacific species, such as sablefish and albacore tuna, at that time the concept of sustainable seafood was much more of a foreign concept than, say organic vegetables and ethically raised meat.

I moved back West and lived in Calgary from 2001 to 2007. I started introducing Pacific species such as lingcod—a favorite to this day—and halibut and BC shrimp onto my menus at Murrieta’s West Coast Grill. But they still sat alongside industrially farmed tiger prawns and unsustainable ahi tuna. However, in the early 2000s, I became inspired by one of my Calgarian peers, restaurateur Sal Howell, who began taking her cues from Monterey Bay Aquarium’s new Seafood Watch program in choosing the fish and shellfish items for the menus at River Café. At the time it was

shocking: “What do you mean there’s no wild salmon this week?” diners asked when they saw their old go-to dishes appear and disappear. But then something surprising happened. People started loving these ever-changing menus, based on what was in season and green-lighted by the folks at Monterey. It meant variety, surprise discoveries, and a more thoughtful approach to dining out—it was a dynamic way to eat.

When Chef Robert Clark, marine biologist Mike McDermid, and the team at the Vancouver Aquarium launched the sustainable seafood-ranking program Ocean Wise in 2004, the restaurant I was running, Redwater Rustic Grille, leapt on board. I created a “Naked Entrees” concept, a choose-yourown-culinary-adventure of sorts by which diners could pick their protein, sauce, and sides from a variety of tasty options to customize their meal. It included many sustainable seafood choices, such as albacore tuna, scallops, and wild Pacific salmon. Signing on with Ocean Wise was the next logical step: their marine biologists pored over scientific studies so we chefs didn’t have

Signing on with Ocean Wise was the next logical step: their marine biologists pored over scientific studies so we chefs didn’t have to.

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to. Any menu item with the Ocean Wise logo stamped beside it was a responsible choice, and having that logo all over our menu made us feel like we were doing something bigger than just putting food on plates. Because of its success, I’ve included a Naked Fish version in the book (page xx).

I continued to support all things sustainable as chef-owner of the Cabana Grille, in the Okanagan Valley, where I moved to next in 2008. But as the recession hit, most of my energy went to keeping the place afloat. The real opportunity to dive deep came for me in 2011, when an executive chef role opened up at Four Seasons Vancouver. They were rebranding their signature restaurant, yew, to a seafood concept, and they wanted to build it into something extraordinary. I didn’t have a background in international hotel-chain catering, but I had big ideas for the menus based on the core values I’d been developing over the past two decades. I had just one demand when I went for the job: to make yew a hundred percent Ocean Wise. They took a chance on me, we became the first luxury hotel in Canada to go all in, and I’m forever grateful.

In hotel restaurants, a typical goal is to cater to every traveler by offering a little bit of everything on the menu. At yew, the direction we chose seemed counterintuitive: we were taking guaranteed performers such as crispy calamari off the menu and replacing them with things like halibut burgers with BC blueberry relish and Dungeness crab tacos. When I told industry folks what we were planning, they looked at me like I was crazy.

Our first menu was a half step in: we got rid of the best-selling shrimp cocktail, which was made with imported tiger prawns, and put BC spot prawns on the menu instead. It was a huge statement, replacing a cheap, industrially farmed, and imported jumbo protein with an expensive, medium-size wild species pulled up in traps by small-boat fishers from local shores. The spotties were a delicacy with a great backstory and ultimately created an even better dining experience.

For our second menu in the spring of 2012, we did a total overhaul, getting creative with interesting ingredients like gooseneck barnacles, humpback shrimp, octopus, sustainably farmed sturgeon, and kelp. Our focus was clean, simple plant-based flavors, superfresh seafood, and ocean-friendly ingredients. Our servers on the front lines learned everything there was to know about the species we were offering and were willing to answer questions

It was a huge statement, replacing a cheap, industrially farmed, and imported jumbo protein with an expensive, medium-size wild species pulled up in traps by small-boat fishers from local shores.

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and coax people out of their comfort zones. We created what we hoped was an amazing dining experience, and we prayed that consumers would bite.

Thankfully, they did. Customers seemed to love being able to come in and eat something novel and delicious without having to worry if it was ethical too. Notoriously tough Globe and Mail food critic Alexandra Gill called us “pitch perfect” and anointed us “the city’s new premier seafood restaurant” within the first six months.

Things just exploded at that point, and we went from doing a hundred covers to three hundred a night. By the 12-month mark, we could breathe again: the general manager and I could see the concept was working from a business perspective. We grew 40 percent over the next four years, increasing our revenue by a million dollars annually, all the while keeping our costs on budget.

I’d been at yew for less than a year when I attended a campfire summit of sorts in Nova Scotia, where chefs from across the country connected and talked about what food meant in their regions. Many issues

came up, but to my surprise, most of my peers—other than those chefs living and working right on the coast—still weren’t paying much attention to seafood. I understood then that it was an out-of-sight-outof-mind issue. We all see what’s happening in livestock farming and are quick to kick up a storm if things don’t look right. But when it’s all happening underwater, you’re not confronted with the impact of unsustainable practices and unbridled climate change until one day you wake up and the fish are gone, which is what almost happened in Newfoundland to the cod, and more recently on Desolation Sound, in BC, where there was an oyster and scallop die-off in the billions.

Climate change and overfishing are the two largest threats that our world’s oceans face today. I wanted us to go beyond local concerns and start having national, and ultimately international conversations about the future of the fish. Only then could we pull together to protect our oceans, lakes, and rivers. The idea came to me to found Chefs for Oceans. It would be a forum, independent of ngos, for chefs to discuss and learn about sustainable seafood, and then go back and

Climate change and overfishing are the two largest threats that our world’s oceans face today.

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I started thinking about making a journey across the country to connect with chefs and diners from coast to coast through collaborative dinners showcasing responsibly harvested fish and shellfish.

educate diners in their restaurants by cooking up amazing dishes that would inspire people in turn to cook more ocean-friendly species at home.

I started thinking about making a journey across the country to connect with chefs and diners from coast to coast through collaborative dinners showcasing responsibly harvested fish and shellfish. And I figured that if I did it on a bicycle, the crazy factor might really get them talking. I also wanted to reinforce that connection between personal health and wellness and healthy oceans.

I began fund-raising like mad for a cross-country ride and trained on my bike between restaurant shifts for six months, fully aware that my fitness levels were not where they should be when I set off with my family for St John’s, Newfoundland, on Canada’s East Coast. There was incredible stress in the week leading up to the ride. We shipped our support van by train, and it got lost in Montreal, so my brother had to go find it in the shipyards and then drive for 18 hours overnight to St John’s so I could set off, as scheduled, on Canada Day. Riding 75 to 110 miles a day into headwinds and cooking for a big crowd every other day was demanding. I’d leave the motel alone on my bike at around 5 a.m., and then a few hours later my son, Fin, and my dad would catch up in the support van and join me for a quick roadside breakfast. Then I’d take off again on the bike, riding several hours more to our next destination. This massive challenge was daunting at first, but I enjoyed the time for solitary reflection and soon got into the groove. The changing landscapes, the energy of the people who showed up at our events, and the connections I forged with chefs across the country spurred me on as we planned menus around regional seafood and cooked up a storm together.

On the last day, 50 friends showed up on their bikes in the Fraser Valley. They rode with me for the final stretch into my home city. We had a police escort, and at the Vancouver Aquarium, where the ride ended, a crowd had gathered to cheer us on. It was so emotional. We capped things off with a blowout seafood feast at my restaurant that evening. My bucket was so full by the end: at every event, even though my muscles ached more and more from one city to the next, I’d feel increasingly energized by the growing support for the cause.

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After the ride, I didn’t touch my bike for at least a month. But I immediately set to work lobbying for a Sustainable Seafood Day on March 18. Living in a country surrounded by three oceans—the Pacific, the Arctic, and the Atlantic—I felt strongly that we needed to be checking in at least once a year for national conversations about their protection. I continue to fight this fight.

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How to Make Sustainable Choices

1

Get to know your fishmonger. By asking what’s freshest and in season, you can stick to the best seafood options from local waters.

2

Just ask, “Is this fish sustainable?”. If your server or fish retailer doesn’t know, you probably have your answer. Next, ask where it’s from, how it’s harvested, and if it’s certified.

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When on the Pacific, eat Pacific—supporting local fishers and economies is an often-overlooked aspect of sustainability.

Experiment with seaweed. It’s a superfood, and wild seaweed and marine plant aquaculture can actually heal ocean environments.

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4

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Download a sustainable seafood app onto your smartphone for instant info on every species. Ocean Wise, Seafood Watch, msc [Marine Stewardship Council], and SeaChoice all have great smartphone tools.

Look for ecolabels such as Ocean Wise and msc at the fish counter. You may also come across tags, barcodes, or QR codes that you can scan with your smartphone, or a ThisFish code to punch into the website thisfish.info. These are designed to support traceability, allowing you to instantly discover who caught the fish, where, when, and how.

5

Join a community-supported fisheries (csf ) program. You’ll buy shares at the start of the season for regular deliveries of traceable and affordable seafood caught by local fishers.

6

Eat lower on the food chain. Consuming small fish such as sardines, anchovies, mackerel, and herring typically has less impact than eating big predator fish. You still need to check your sustainability app nonetheless, as any species can end up endangered as food trends, environment, and management strategies change.

When choosing fresh seafood, eat with the seasons. You know it’s not ideal to eat imported strawberries in winter, and the same goes for off-season fresh wild fish species, which have to be shipped from afar.

Don’t be afraid of the deep freeze—fresh is best, but properly thawed frozen fish is still delicious, and freezing allows us to enjoy locally caught species out of season.

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Favor filter feeders. Shellfish such as oysters, mussels, and clams clean the ocean and stimulate marine diversity.

Try something new. There’s more in our oceans, lakes, and rivers than you think. To keep the pressure off our most popular species, ask your fish vendor what else they have in store.

Sea urchins, anyone?

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Don’t treat fish like steak. You don’t need a 10-ounce slab of protein—make smaller portions of high-quality and sustainable fish the supporting cast in plant-forward dishes.

Excerpted from “Lure: Sustainable Seafood Recipes from the West Cost,” by Ned Bell with Valerie Howes. Republished with permission from Figure 1 Publishing Inc.

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RECIPE Caesar with Seaweed Vodka “Prawn Cocktail” and Smoked Sea Salt and Maple Rim The Caesar isn’t just a salad. It’s also Canada’s beloved take on the Bloody Mary. What’s the difference? The Caesar is always made with clam juice. I love preparing it with Walter Caesar Mix, made in small batches with all-natural ingredients. Of course, the best part about any Caesar (or Bloody Mary) is the garnishes. I always serve mine pimped out with all kinds of additions, plus a dozen shucked oysters on the side. Here I’ve kept things simple with just a trio of sparkling fresh spot prawns for each serving, but feel free to skewer a few of your favorite garnishes, such as pickled green beans, olives, bacon, and of course crisp, peeled celery.

Rim 1/4 cup packed light brown sugar 1/4 cup smoked sea salt 1 tablespoon smoked paprika 1 tablespoon flaked dried bull kelp 1/3 cup pure maple syrup In a shallow bowl, combine the brown sugar, sea salt, paprika, and kelp. Pour the maple syrup into a separate shallow bowl.

Dip the rim of 4 pint glasses in the maple syrup, and then into the sugar and salt mixture to coat.

Serves 4

ply combine a 4-inch piece of kombu (i.e., dried kelp), or your favorite fresh or pickled seaweed, in 1 cup of vodka. Allow to infuse overnight, then strain and use.

To poach spot prawns, bring a small pot of salted water or broth to a boil. Place the unpeeled prawns (fresh or thawed) in a bowl and pour the boiling water or broth over them. Allow to sit for 30 seconds. Remove with a slotted spoon and transfer to an ice-water bath to cool. Drain, peel, and refrigerate until ready to serve.

Copyright 2017 Chefs for Oceans. Recipes copyright 2017 by Ned Bell. Excerpted from “Lure: Sustainable Seafood Recipes from the West Cost,” by Ned Bell with Valerie Howes. Republished with permission from Figure 1 Publishing Inc.

Cocktail 7 cups Walter Caesar Mix or Clamato, or 5 cups tomato juice and 2 cups clam juice 1 tablespoon plus 1 teaspoon prepared horseradish Zest and juice of 2 lemons 4 dashes of Tabasco sauce 4 dashes of Worcestershire sauce Coarsely ground black pepper 8 fl oz (1 cup) seaweed vodka (see Note) 12 poached spot prawns, heads removed, for garnish (see Note) In a pitcher, mix together the Caesar mix (or Clamato or tomato juice and clam juice), horseradish, lemon zest and juice, Tabasco, Worcestershire, and pepper. Taste and adjust seasonings if desired.

Fill each glass with ice. Divide the cocktail mix among the glasses, then top each with 2 ounces of vodka. Hook 3 spot prawns onto the side of each glass and serve.

Chef ’s notes: Although plain vodka works perfectly well, you can add a dimension of flavor with seaweed-infused vodka. Simwww.edibleorangecounty.com

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RECIPE Planked Wild Salmon with Nectarines, Thyme, Honey, Almonds, and Ricotta Quintessentially West Coast, planking pays homage to the First Nations peoples of North America, who were cooking salmon on wood planks over an open fire long before Europeans arrived.

It’s an ingenious way to impart earthy, smoky, and even floral notes to the fish, depending on the type of wood you use. Although cedar is a classic choice, alder and oak work beautifully with salmon, too. You can find grilling planks at gourmet retailers, or go the diy route with untreated wood from the hardware store. Look for 1-inch-thick and 8-inch-wide pieces, and have them cut 8 to 12 inches long. Just be sure to give them a good sanding first to remove splinters and allow time to soak them before using. For this recipe, you’ll need two planks: one for the fish and one for the nectarines.

Serves 4 Ingredients 1 (1 1/2 lb) skin-on salmon fillet, cut into 4 portions Extra-virgin olive oil Sea salt and coarsely ground black pepper 4 sprigs thyme, leaves only, plus extra for garnish (divided) 4 nectarines or apricots, halved 2 tablespoons honey Flaked sea salt 4 oz (1/2 cup) fresh whole-milk ricotta Sliced toasted almonds, for garnish Garden salad, to serve Directions 1. Soak a cedar planks in water for at least 30 minutes and up to a day before using.

2. Preheat the grill to medium (about 350°F). Use paper towels to pat the fish dry. Rub all over with olive oil, and season both sides with salt and pepper. Sprinkle the thyme leaves over the salmon (leaving some for the nectarines and for the garnish), and press to adhere.

3. Put the plank on the grill directly over the flames. Cover the grill and allow the plank to heat until starting to just smoke, about 2 minutes. Turn and repeat on the other side. Add the fish skin-side down, to the plank. Add the nectarines cut side up. Drizzle the nectarines with honey, sprinkle with most of the remaining thyme leaves, and a little salt. Cover the grill and cook for 7 to 12 minutes or until fish is almost opaque all the way through and flakes easily and the nectarines are caramelized and tender. (If the planks get too hot and ignite, spritz them with water from a spray bottle. Alternatively, you can grill the salmon directly on an oiled grill grate for 3 to 4 minutes per side, and roast the nectarines in a baking dish in a 400°F oven for 12 minutes.)

4. To serve, add a couple tablespoons of ricotta over each piece of fish, and sprinkle with the almonds. Garnish with thyme.

Serve with a garden salad.

Copyright 2017 Chefs for Oceans. Recipes copyright 2017 by Ned Bell. Excerpted from “Lure: Sustainable Seafood Recipes from the West Cost,” by Ned Bell with Valerie Howes. Republished with permission from Figure 1 Publishing Inc.

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RECIPE Lingcod with Mushrooms and Black Truffle Vinaigrette Serves 4 A feast of umami, this lingcod and mushroom dish is the stuff of winter’s-night dinner parties, when there’s nowhere you’d rather be than indoors, cozy with your loved ones. Luxury ingredients, such as the black truffle paste in the dressing, are an investment—but a little goes a long way. I prefer truffle paste rather than oil for its subdued aroma and flavor, which allows the other elements to be more assertive. Buy it at gourmet markets or through online retailers.

Black truffle vinaigrette Zest and juice of 1/2 lemon 1 teaspoon black truffle paste 1 1/2 teaspoons Dijon mustard 1/4 teaspoon sea salt 1 teaspoon honey 1/2 cup canola oil Combine the lemon zest and juice, mustard, honey, truffle paste, and salt and pepper in a medium bowl. While whisking, slowly drizzle the oil in a thin steady stream until incorporated and the mixture is emulsified. Adjust seasoning to taste. (Alternatively, you can do this with an immersion blender or in a blender or small food processor.)

Can be made ahead of time; will keep refrigerated for up to 2 weeks (although the lemon flavor will start to weaken after a few days).

Mushroom puree 1 tablespoon olive oil 2 cups Vegetable Stock 1 shallot, finely chopped 1 lb cremini or fresh shiitake 1/2 teaspoon sea salt mushrooms, stemmed and cut 1 sprig thyme into quarters Heat the oil in a medium saucepan over medium heat. Add the shallots and sauté for 3 minutes. Add the mushrooms, salt, and thyme.

Pour in the broth. Reduce the heat to low, cover, and cook for 10 minutes or until the mushrooms are tender. Remove the thyme sprig and discard. Transfer the mixture into a blender and puree until smooth. Strain through a fine-mesh sieve.

Sautéed mushrooms 1 tablespoon olive oil pepper 2 tablespoons unsalted butter (divided) 1 shallot, finely chopped 1 lb fresh wild mushrooms, roughly 1 clove garlic, finely chopped chopped 2 tablespoons finely chopped fresh Sea salt and coarsely ground black chives 1. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushrooms in a single layer, season with salt and pepper to taste, and sauté, stirring occasionally, for about 3 minutes or until golden brown.

Transfer to a plate. (Don’t crowd the mushrooms or they will steam instead of sear. You may have to sauté in batches.)

2. Reduce the heat to medium and add the remaining tablespoon of butter. Add the shallots and sauté for 2 minutes. Add the garlic and sauté another minute. Stir in the sautéed mushrooms and the chives. Season with salt and pepper to taste.

Pan-seared lingcod 4 (4 to 5 oz) skinless lingcod fillets Sea salt and coarsely ground black pepper 1 tablespoon canola oil 2 tablespoons unsalted butter 2 sprigs thyme, leaves only 1 lemon, halved 1/2 bunch watercress, stems removed, for garnish 1. Preheat the oven to 400°F. Use paper towels to pat the fish dry and season with salt and pepper. Heat the oil in a heavybottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium and cook for 1 minute or until a golden crust forms on the skin. Flip the fillets over and cook for another 2 to 3 minutes or until browned. Place the pan in the oven and roast for 4 minutes or until fish is opaque in the center and flakes easily.

2. Remove from the oven and add the butter and thyme to the pan. Allow the butter to melt while you squeeze the lemon over the fish. Use a spoon to baste each fillet with the buttery juices for about 1 minute. Transfer to a plate.

3. To assemble, spread the mushroom puree on each plate, add the sautéed mushrooms, and top with the fish. Drizzle over the truffle vinaigrette, and garnish with watercress.

Chef ’s note: You can substitute half the stock with whipping cream for a rich and creamy puree.

Copyright 2017 Chefs for Oceans. Recipes copyright 2017 by Ned Bell. Excerpted from “Lure: Sustainable Seafood Recipes from the West Cost,” by Ned Bell with Valerie Howes. Republished with permission from Figure 1 Publishing Inc.

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RECIPE Sablefish with Cranberries, Cashews, and Cauliflower

Serves 4

Transfer the cauliflower to a blender, add 2 tablespoons of the olive oil (or butter) and 1 teaspoon salt, and puree until smooth.

For the roasted cauliflower, preheat the oven to 400°F. In a large bowl, toss 3 cups of the remaining florets with 1 tablespoon of the olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer on a rimmed baking sheet. Roast in the oven for 10 to 15 minutes or until florets are evenly caramelized and golden brown. Toss with 1 tablespoon butter if desired.

For the raw cauliflower, use a mandoline to shave the remaining florets (about 2 cups) lengthwise as thinly as possible. Transfer to a medium bowl and toss with the remaining 2 teaspoons olive oil, the lemon juice, and salt to taste.

Here the sablefish is seared until the skin is crispy and caramelized, and then served with a sprinkle of crunchy, buttery cashews. A trio of cauliflower preparations—roasted, pureed, and shaved raw—echoes these textures and flavors, while a swipe of tart cranberry chutney brings it all to life.

Cranberry chutney 3 cups fresh or frozen cranberries (12 oz bag) 1/2 cup dried cranberries 2 cups cranberry juice (sweet) 1/4 cup honey 1/4 cup red wine vinegar, plus extra to taste 1 1/2 teaspoons sea salt, plus extra to taste Combine all the ingredients in a medium saucepan over medium-low heat, and cook for 30 minutes or until the cranberries are tender and the mixture is thickened and saucy. Taste and adjust seasonings with up to 1 teaspoon salt or 1 tablespoon red wine vinegar, if needed. The sweet, salty, and sour flavors should be balanced. Transfer the cranberry sauce to a blender or food processor, and blend until slightly chunky (or until smooth, if desired). (Chutney can be made several days ahead and refrigerated. Allow to come to room temperature before serving.)

Cauliflower three ways 2 heads cauliflower, florets only (about 10 cups, divided) 3 tablespoons plus 2 teaspoons olive oil or unsalted butter Sea salt 2 teaspoons lemon juice For the puree, steam half the cauliflower (about 5 cups) in a steamer insert set over a few inches of boiling water for 12 to 15 minutes or until tender but not soggy and overcooked.

Sablefish 4 (4 to 5 oz) skin-on sablefish fillets Sea salt and coarsely ground black pepper 1 tablespoon canola oil 2 tablespoons unsalted butter, softened 1 lemon, halved Chopped toasted cashews, for garnish Smoked sea salt, to sprinkle Preheat the oven to 400°F. Use paper towels to pat the fish dry and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking.

Carefully lay the fish in the pan skin side down. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium, and cook for 1 minute or until a golden crust forms on the skin.

Flip the fillets over, skin side up, and cook for another 2 to 3 minutes or until browned. Place the pan in the oven and roast for 4 minutes or until fish is opaque in the center and flakes easily.

Remove from the oven and add the butter to the pan. Allow it to melt while you squeeze the lemon over the fish. Use a spoon to baste each fillet with the buttery juices for about 1 minute.

Transfer the fish to a plate and keep warm.

Spread the cauliflower puree on each plate. Add the fillets and surround with roasted cauliflower. Spoon 2 tablespoons of cranberry chutney over the fish, and top with the shaved cauliflower.

Garnish with a sprinkling of cashews and smoked salt.

Copyright 2017 Chefs for Oceans. Recipes copyright 2017 by Ned Bell. Excerpted from “Lure: Sustainable Seafood Recipes from the West Cost,” by Ned Bell with Valerie Howes. Republished with permission from Figure 1 Publishing Inc.

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RECIPE Baked Oysters with Maple Béarnaise A play on oysters Rockefeller, this dish is all about luxury. It’s also great for showcasing meatier Pacific oysters, which lend themselves well to grilling or baking because they’re large and dense. The silky, buttery Béarnaise ramps up their creaminess and bakes up beautifully golden. Don’t be surprised by the maple syrup in this dish: I started out as a pastry chef and often introduce a touch of sweetness to heighten the flavors of savory ingredients.

1/2 cup (1 stick) unsalted butter 1/2 small shallot, finely chopped 1/4 cup white wine 2 tablespoons white wine vinegar Sea salt and coarsely ground black pepper 2 egg yolks 1 1/2 teaspoons maple syrup 1 tablespoon chopped fresh chives, plus extra for garnish 12 Pacific oysters, freshly shucked and reserved on their half shell Rock salt, for positioning the oysters 1. Melt the butter in a small saucepan over medium heat. Allow to simmer, spooning off the white froth as it rises to the surface, until there’s no more froth and the milk solids accumulate on the bottom and sides of the pan. Remove the pan from the heat and let the solids settle for a few minutes.

Pour off the clear, golden butter into a measuring cup, leaving the solids behind (you can also use a fine-mesh sieve or cheesecloth-lined strainer).

Serves 4 2. Wipe out the saucepan and add the shallots, wine, vinegar, and salt and pepper. Bring to a boil over high heat, reduce to medium heat, and simmer until the liquid is reduced to 2 tablespoons. Remove the pan from the heat and allow to cool.

3. Fill a saucepan with a couple inches of water. Bring to a simmer over medium-high heat, then reduce to low. Set a stainless-steel bowl over the simmering water and add the egg yolks. Whisk the egg yolks until doubled in volume, about 3 minutes. While whisking, slowly add the clarified butter, a little at a time, until fully incorporated and emulsified.

Remove the bowl from the heat and whisk in the reserved shallot reduction. Adjust the seasoning with salt and pepper to taste, and stir in the maple syrup and chives.

4. Preheat the oven to 375°F. Pour a 1/2-inch deep layer of rock salt onto a rimmed baking sheet. Nestle the oysters in their half shell onto the salt. Cover each oyster with a spoonful of sauce. Bake for 10 minutes or until the oysters are cooked and the béarnaise sauce is golden brown. Sprinkle over some chives and serve immediately.

Copyright 2017 Chefs for Oceans. Recipes copyright 2017 by Ned Bell. Excerpted from “Lure: Sustainable Seafood Recipes from the West Cost,” by Ned Bell with Valerie Howes. Republished with permission from Figure 1 Publishing Inc.

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XYLITOL SWEET FRIEND OR SINFUL FOE

By Michele Jacobson

F

ood producers are sweet on xylitol. This current darling of the “natural foods” market is a sugar alcohol; and thus, is a low-calorie, low-glycemic sweetener. It contains neither sugar nor alcohol. Xylitol was first discovered in 1891 by a German scientist who called it birch sugar because it was derived from birch tree bark. It may come as a surprise that xylan, the cellulose source of this sweetener, is extracted from the sawdust fiber.

Though xylitol can be obtained from any woody fibrous plant, today’s commercial sources are from birch trees and corn cobs.

There are currently upwards of a dozen xylitol suppliers, which distribute to many different consumer brands. The sweetener is mainly found in gum, breath mints, candy, protein powders, jams and jellies; with chocolates, beverages and other products beginning to follow suit. Xylitol-sweetened goods market themselves as “all-natural,” with a litany of claims touting its ability to reduce cavities and contribute to dental health. Add to this the “low-calorie” labeling and you’ve got a retail superstar.

All this explains why the xylitol market was over $750 million in 2015 and is expected to soar above $1 billion in 2022.1 Though

sales are fueled by studies showing that xylitol prevents dental caries, the major growth opportunity going forward is the burgeoning diabetes food market worldwide. This is most prevalent in the North American market, while the Asia-Pacific market, especially China, shows increasing demand for “naturally sourced” products.2 Prudent consumers will read between the lines of labeling hype before they get on the xylitol bandwagon. The complete story of this wonder sweetener is not as wonderful as it seems.

What Is Xylitol?

A white crystalline substance that looks and tastes similar to sugar, xylitol has 40% fewer calories, 9.6 per tablespoon compared to 16 for sugar. Xylitol also has 75% less carbohydrates, which is 3.2 grams per tablespoon, but FDA labeling standards allow it to say it has zero. These nutritional stats make it a tempting choice for both diabetics and those who are trying to lose weight. An additional benefit for diabetics is that xylitol, like all sugar alcohols, does not cause the sudden increase in blood glucose associated with table sugar.

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sugar alcohol, the dental benefits are reduced.6 This is concerning because xylitol-sweetned gum is “mostly combined with sorbitol to lower the production costs.”7

Is All Xylitol Created Equal? It’s Complicated

Dental Studies The most famous study on xylitol attests to its Anti-Caries Effect; this also allows labels to state that xylitol is “clinically proven to reduce plaque and dental cavities.” Basically, xylitol inhibits bacterial growth in the mouth that causes dental caries. Furthermore, the action of chewing gum creates additional saliva, which helps to recover normal pH in the mouth more quickly.3 Other studies on xylitol chewing gum have shown it reduces ear infections in 30-40% of children.4 It should come as no surprise that a number of clinical studies were conducted

by DuPont, the biotech parent company of Danisco, the largest producer of xylitol.

Chewing gum is widely regarding as the most efficient vehicle for xylitol. Sixty percent of gum now contains it. There is approximately 1 gram of xylitol in a single stick, yet the recommended dosage for beneficial dental effects is 5 - 6 grams per day. Controversy exists because conflicting studies show that lower daily doses of xylitol fail to show any caries-preventive effects.5 It should also be noted that when xylitol is mixed with sorbitol, or any other less expensive

A pretty copse of sun-dappled birch trees is often the logo for xylitol. While some xylitol is still sourced from birch (and to a lesser extent, beech), the bulk comes from corn cobs in China. There is no molecular difference between wood and corn xylitol, but that’s where the similarity ends. Because it is a sustainable resource and far less costly, producers of corn xylitol say theirs is a superior product. Much of the Chinese product also claims to be both pesticide and GMO-free, saying that makes it organic; claims that cannot be substantiated.

Birch xylitol emanates from a number of regions: North America, Finland and Denmark, where the largest, Danisco, is located.

Their website says their birch-based xylitol is “naturally occurring, with a healthy image.” Many consumers assume this also means an ingredient is minimally processed. However, xylitol, whether corn or birch, is a highly processed product. First, xylan from the plant fibers is extracted, via either hydrochloric or sulfuric acid. Then it must undergo the industrialized process of sugar hydrogenation, which utilizes Raney nickel as a catalyst. A patent was acquired for this process in 1993 because the truly natural process, sans nickel, was too slow and costly for mass production. According to the CDC, nickel is a known toxin.8 According to Courtney Pineau, Associate Director of the The Non-GMO Project, there are currently only ten xylitol brands (not producers) on the list of those that are Non-GMO Project verified, however this does not mean the products are not processed. Nor is the list a simple one. Almost all are just umbrella names for a host of other products. Many of these are stevia’s, syrups and inulin sweeteners that contain xylitol as an added ingredient. In other words, you may think you are making a choice for one sweetener, i.e. stevia, but getting another in the mix. As always it is best to read the small print on the package very carefully. As in, with a very strong magnifying glass. Furthermore, the Non-GMO Project tests xylitol at the raw stage, not the final end product. Consumers need to be very keen about reading the entire label.

The American Academy of Pediatric Dentistry recommends xylitol because several studies have shown it can reduce levels of

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cavity-causing bacteria in children, says pediatric dentist Dr. Daniel Dinowitz. “Xylitol can actually interfere with the cavity process by essentially starving bacteria from the sugars they would prefer to consume,” he says, “however some of the studies suggest consuming an amount of xylitol that would cause abdominal distress.”

Since “the simple act of chewing can also help prevent dental decay by stimulating saliva production and washing-away food off of teeth,” he would like to see more studies done with larger population samples to determine how effective xylitol truly is.

Don’t Swallow, Spit Although it is not toxic to humans, xylitol, like other sugar alcohols, can cause gas, bloating, diarrhea and other gastrointestinal issues. If you suffer from IBS or or follow a low FODMAP diet, it is best to avoid as it can trigger symptoms. Xylitol can be fatal to dogs, even in amounts as small as a stick of gum.

The use of oral hygiene products may provide dental health benefits, but one should avoid swallowing the xylitol fluid, if possible.

Consuming xylitol-sweetened food, however, is not recommended.

Stick to stevia, honey, maple syrup or even unrefined organic sugar for your cravings, and use stevia if you are a diabetic.9 Xylitol, for me, is not the sweetest choice.

Xylitol labels are savvy and circumspect. They may say “found in many fruits and vegetables,” “organic hardwood,” “originally sourced from,” “100%, pure and natural” and “healthy.” These statements may refer to xylan’s origins, but they are just a prelude to the heavy industrialization that transforms it into xylitol. Artful marketing also promotes the reduced-calorie and dental caries claims. Nowhere will consumers ever hear about the negative side of heavy processing and dubious sourcing.

Although xylitol’s usage was originally propelled forward by dental health studies, it is the promise of weight loss through lower caloric content that will assure its stake in the sweetener category.

As always, this is what drives demand in the American food marketplace.

Recently, I noticed a product called Simply Gum at the supermarket. Curious, I picked it up. There were flavors like ginger, fennel and mint, with small amounts of organic sugar; all truly natural.

No xylitol, or added health benefits, and only 3 calories a stick.

Refreshing, in more ways than I could count. I’ll stick with ingredients that I trust.

References 1. http://www.prnewswire.com/news-releases/global-1-billionxylitol-market-overview-2017-2022---anti-caries-effect-ofxylitol-confirmed-by-dupont-study---research-and-markets-300391241.html 2. https://www.tmrresearch.com/xylitol-market 3. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4232036/ 4. http://grantome.com/grant/NIH/RC1-DC010668-01 5. Xylitol, sweeteners, and dental caries.(Ly KA, Milgrom P, Rothen M Pediatr Dent. 2006 Mar-Apr; 28(2):154-63; discussion 192-8 6. https://www.xylitolpreventscavities.com/science/xylitol-sorbitol. html 7. https://www.researchandmarkets.com/research/j373mr/xylitol_a 8. https://www.google.com/patents/US5563303, https://www. atsdr.cdc.gov/toxprofiles/tp15-c1.pdf 9. http://www.diabetes.org/newsroom/press-releases/2012/adaaha-sweetener-statement.html

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The Fit Foodie

HAVE WE FORKED THE FUN OUT OF FOOD?

BY MAREYA IBRAHIM, THE FIT FOODIE Mareya Ibrahim is The Fit Foodie. She is the creator of EAT CLEANER® and the Cleaner Plate Club, teaching families how to enjoy cleaner, safer, longer lasting fresh food. She is also a featured chef on “Everyday Health’s Recipe Rehab” and hosts “Fit Foodie” Fridays on Channel 6 San Diego. This time of year, she can’t get enough of golden beets, butternut squash and Branzino.

W

henever someone asks me what my favorite meal is, I think they are expecting a reply with the words ‘gluten-free, paleo and keto’ incorporated in there somewhere. While all of those diets may be popular, it’s not what comes to mind.

I fondly recall a fundraiser event I attended for the American Cancer Society in LA, where several prominent chefs were offering their best bites and my ‘catered dinner for 6’ silent auction item had just been sold to the highest bidder – the actress Allison Janney. Feeling like I was already on an all-time high after bantering with my much taller new BFF, I scoped out the offerings eagerly. I happily accepted a small plate of delicate triangles of pillowy pasta filled with succulent morsels of buttery lobster tail, topped with shavings of Parmigiano-Reggiano and an opulent crown of sublime black truffles.

I took a deep inhale, and gasped. The emotion upon smelling and taking in the aweinspiring arrangement before me was overwhelming. Consuming it was a next level. It was as

though the earth stopped rotating. The birds hushed, the crickets stopped chirping. The air stood still and my peripheral vision disappeared. As the first bite fell on my tongue, my heart felt warm…and I think I may have let out a groan. It was love, true love, and I didn’t care who knew it.

I tasted something that changed my DNA. And it was just two beautifully folded pieces of pasta, perfectly executed. I ate them ever so

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As the first bite fell on my tongue, my heart felt warm…and I think I may have let out a groan. It was love, true love, and I didn’t care who knew it. slowly, tasting each bite with every ounce of my being, and I was satiated. I wanted nothing else.

To this day, I dream of that small dish of pure bliss when I recall a very fond memory.

Food has the power to take our emotions to places we’ve never experienced. It helps us recall memories, reminds us of people. It can transform our mood. It’s a language that doesn’t require translation. It’s the only art form that allows us to taste, see, touch, smell and hear and invites us to engage all 5 senses in the celebration of sustenance.

RECIPE Wild Mushroom & Pumpkin Farro Risotto Farro is an ancient grain and a slow burning carb that won’t spike your blood sugar. The addition of fresh pumpkin and mushrooms with a hint of nutmeg is a major winner.

Ingredients: 1 Tbsp. raw coconut oil or grapeseed oil 1 Cup fresh pureed pumpkin (if unavailable, use butternut squash) ¼ teaspoon fresh nutmeg, grated 1 white onion, finely chopped 1 Cup Farro (you may also use kamut or Arborio rice) ½ Cup dry white wine 4 Cups low sodium vegetable stock or broth, simmered over warm heat in a saucepan 6 Tbsp coarsely grated Parmigiano Reggiano cheese 1/2 cup wild mushrooms, washed with Eat Cleaner, finely chopped Sea salt and pepper to taste

Directions: 1. In a large skillet, sauté onion in oil, about 1 minute. Add shallot and cook until translucent, about fresh nutmeg and cook over medium high heat until fork tender, about 8 minutes.

2. Add farro and sauté with mixture for another two minutes on high heat. Deglaze pan with white wine.

3. Reduce heat to medium and add one cup of broth at a time and stir through mixture until liquid is absorbed.

4. When you’re adding the 3rd cup of broth, add the mushrooms and adjust seasonings.

5. At the end, turn heat off and add Parmigiano-Reggiano.

Toss thoroughly together and serve hot.

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The Fit Foodie

Mareya Ibrahim “The Fit Foodie” with seven-time Primetime Emmy Award winning actress Allison Janney at an American Cancer Society fundraising event in Los Angeles.

So why have we managed to drain the living fork out of it?

Diets nowadays spend more time telling us what we should eliminate, and in that process, entire food groups categories have been plucked from our vocabulary – and a lot of potential pleasure. We’ve shunned gluten, dumped on dairy, bagged on beans and outcast the whole carb family to oblivion. Could it be a case of throwing out the baby with the bathwater when it’s our habits that have thrown things out of whack?

I’ve had the good fortune of spending a lot of time in Italy. It became staunchly clear to me that all of the food groups we’ve so

Diets nowadays spend more time telling us what we should eliminate, and in that process, entire food groups categories have been plucked from our vocabulary – and a lot of potential pleasure.

RECIPE Pan Roasted Brussels Sprouts in Spicy Puttanesca Sauce Serves: 4 INGREDIENTS ¼ cup raw coconut oil 6 anchovy fillets 1 teaspoon crushed red pepper 3 garlic cloves, peeled and crushed 1 tablespoon tomato paste 2 lbs. finely chopped tomatoes or 2 16-oz cans chopped tomatoes 1 tablespoon minced parsley 1 tablespoons capers, drained and rinsed ½ teaspoon freshly ground pepper 2 lbs. Fresh Brussels sprouts, washed and cut in half

melted, add the anchovies and crushed red pepper and saute, stirring occasionally, until anchovies dissolve into oil, about 2 minutes.

2. Add the crushed garlic and saute. another minute.

3. Add the tomato paste and cook, stirring, for 1 minute. Add the finely chopped tomatoes and cook another minute. Add in the parsley, capers and freshly ground pepper.

4. Add cleaned and halved Brussels sprouts and mix well into sauce. Cover pan and reduce heat to medium-low. Pan roast sprouts for 20 minutes in sauce or until cooked well. Enjoy hot and kick up the spice if you like it hotter.

DIRECTIONS 1. In a large saucepan over medium heat, add coconut oil. Once

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The Fit Foodie

readily ruled out to eat ‘healthy’ are alive and well in everyone’s diets. Here’s just some of the intel I gleaned: The dairy for fresh mozzarella, Parmigiano-Reggiano and other specialty cheeses yields from animals that are fed the proper nourishment and raised without added hormones. The result is a superior flavor, so much so that a pizza is never covered in mounds of cheese, but it’s just enough to give it some love.

The flour is milled locally and breads are baked with painstaking

care using fermented starters versus quick rise yeasts. Sure those are faster, but they will continue to rise in your gut and cause all kinds of issues…and many cases of self-diagnosed gluten intolerance because of all the bloating.

The portions are much, much smaller. They’ll consume three courses, but we’re not talking about bottomless plates of pasta. It starts with about 2-3 oz. of cooked pasta, a reasonable portion of protein and finished with vegetables. You leave the table feeling satisfied, not like a stuffed turkey.

I’ve never seen a 64 oz. tumbler of soda in anyone’s hand…ever.

People take their time eating. Gulping your food down whole like Homer Simpson means improperly digesting. The potential choking hazards - not to mention the duress on your system - is real.

No one can deny that ingredients should be clean, plant forward, sustainably raised and prepared healthfully. It shouldn’t come with a laundry list of unpronounceable ingredients manufactured in a lab.

Studies show that you eat far less when you’re in the company of others than when you eat alone. Italians love to eat in groups.

I didn’t see a whole lot of snacking happening or people pulling up to fast food windows and scarfing food down in their Alfa Romeos While Venti is the Italian word for 20, 20 oz. sized coffee drinks with over 100 grams of sugar do not exist there Food should actually feed us body, mind and soul. There is so much dignity and joy to be appreciated when it comes to what God’s green earth can produce. No one can deny that ingredients should be clean, plant forward, sustainably raised and prepared healthfully. It shouldn’t come with a laundry list of unpronounceable ingredients manufactured in a lab. It should be enjoyed with fervor and savored like something that leaves us waiting for the next meal with giddy anticipation. It should be enjoyed in serving sizes proportionate to our caloric expenditures. It should be nutritionally balanced. It can even include carbs, especially ones that are recognizable. And always, it should be enjoyed in the company of loving others.

That, my friends, is La Dolce Vita.

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They elevated their ORGANIX recipes to all be USDA Organic – making it the only complete line of USDA organically certified pet food – and introduced PRISTINE – the only complete line of pet food made with responsibly sourced ingredients. Since its debut in 2003, ORGANIX has been a leader in organic pet food as America’s #1 organic pet food. The team at ORGANIX is also committed to feeding pets in need, so they partner with non-profit pet rescue organizations around the country through their PetWorks Partners program. As long as there are dogs and cats in the world, they’ll be constantly looking for new ways to make their lives better through wholesome, organic and natural nutrition.

Urban Plantations (P. 3) 619-563-5771 www.urbanplantations.com Urban Plantations designs, installs, and maintains edible landscaping in urban environments. They work with homeowners, restaurants, health & education facilities, and large corporations in San Diego County and Orange County creating beautiful, productive vegetable gardens and fruit orchards. Urban Plantations uses entirely organic methods, local sources and a crew with unsurpassed expertise to design install and maintain edible landscaping in urban environments. They are a small business providing local, sustainable food opportunities to clients and communities while educating the public on how these efforts influence global regeneration and sustainability.

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