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Q). Hi John,
We find that we are using cast iron cookware
more and more for our ranch barbecues. We use various skillets and Dutch
ovens which we periodically re-season. Should we be concerned about
health issues with the iron leaching into the food? P.S. Bobby V’s East
Texas Chili was fantastic cooked in a Dutch oven!
Andy Briant
Sandy Creek Olive Ranch,
Via e-mail A). From what I understand, using
cast iron cannot harm you. You should only be concerned if you are starting
to rust! As for the chili, I’ll pass along your compliment to Bobby-boy
– he will be pleased. |
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Because I
have dared to say something positive about farmed salmon, now I
have been accused by Bree Nehring (Letters to the Editor, Monterey
Herald) of not supporting my neighbors in the local fishing industry.
People like Bree love to stir up emotions - a typical tactic of activist
groups. You folks have become closed minded and continue to spread false
claims. The real tragedy is that you are frightening consumers. As for
my support of our local fishing industry, let’s check that out. Over the
years I have bought hundreds of thousands of
tons of Monterey squid, local salmon, shrimp (introducing it to the
public), Dungeness, halibut and sea bass. I could go on and on as I am
one of the biggest buyers of local seafood |
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in Monterey - millions of dollars over the years. My
research has shown me that farmed salmon is safe to eat and has its
place in our seafood diet, as does our local salmon when available. Stop
spreading lies and check out my web site www.pisto.com for yourself.
Folks, consider the pros and cons and I’m positive you will see that
farmed salmon is a safe, inexpensive and healthy food. I’m for being a
sensible environmentalist and so should you. |
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Q).
Dear Chef Pisto,
I’ve heard farmed and wild salmon both
contain PCBs. Farmed salmon is a more affordable option than wild, but
are the PCB levels safe? Could you clear up the confusion?
Jeremy Twigg,
Via e-mail
A).
There’s been a lot of talk about trace
amounts of PCB’s in both farmed and wild salmon. Continuing my research,
I found this useful article by ecologist Dr. Patrick Moore. His
syndicated columns are called The Sensible Environmentalist.
The Facts on Farmed
By Dr. Patrick Moore
Some environmental groups are using a
recent study of PCBs in salmon to support their general position against
fish farming. The problem is, they’ve completely
disregarded the conclusions of the study’s
authors—that levels of PCBs in farmed salmon
are well within the safety guidelines set by the U.S. Food and Drug
Admin-istration. |
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To give you an example, the Food and Drug
Administration has set PCB safety levels at 2000 parts per billion
(ppb). Meanwhile, the numbers in the study ranged from just one to three
percent of that amount.
It is unfortunate that our food contains
trace amounts of PCBs, but they’re found in farmed salmon for the same
reason they’re found in wild salmon, beef, chicken, milk and many other
foods: they’ve accumulated in small amounts in the food chain. In fact,
the levels of PCBs in our food have been reduced by 90 percent over the
past 30 years due to pollution control and cleaner industrial processes.
The tragedy in all this is that consumers
are being frightened away from one of the healthiest food choices they
can make. Farmed salmon is rich in Omega 3 fatty
acids, which are proven to help prevent heart disease and may reduce the
risk of Alzheimer’s. If people
eat less farmed salmon, there is a very real concern that they will not
get sufficient amounts of this important nutrient. |
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The good news is that, while certain groups
continue to spread false claims, clear statements of support have been
issued by the National Cancer Institute, the
National Academy of Sciences, the American Council on Science and
Health, the American Heart Association, the World Health Organization
and the National Fisheries Institute.
Consumers can’t be expected to analyze
every study that comes along. But I believe that a sensible
environmentalist would look at the facts of this case and continue to
include farmed salmon as part of a healthy diet.
A founder of Greenpeace, Dr. Patrick Moore holds a PhD
in ecology and a BSC in forest biology. He is Chairman and Chief
Scientist of Greenspirit Strategies Ltd., a consulting firm in
Vancouver, B.C.
www.greenspiritstrategies.com |
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Q). When I was a little girl, my
father would bring home fresh anchovies and roll them in flour and
cornmeal and fry them in olive oil. I can’t find fresh anchovies
anywhere, and I live at the beach. I am coming to Monterey for a few
days. Do they have them there for purchasing? Thank you.
Sara Arellano, Via
e-mail
A). Anchovies are unfortunately
very perishable and yet they are a fabulous food – why, even other
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fish eat them. They can run all year,
according to my buddy Buster Crab at Monterey Fish Company, so are
usually available. Check with Buster when you get to Monterey and
cherish those memories, dear Sara. I have tried to promote our fabulous
local anchovies and sardines and I couldn’t give them away. For the most
part, Americans just don’t want to eat fish “in the round” like the rest
of the world. No skin, no head or bones, just a nondescript piece of
protein, edible from end to end. Because of this attitude, a lot |
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of flavor is sacrificed and prices are
driven up.
My own farm – well, almost. David Bunn of
The Farm in Salinas will be growing 35 different vegetables for me and
my restaurants. How does three different varieties of fennel sound? Or
caper bushes, white celery, black cabbage, real Italian eggplant or the
famous “sperpente di Siclia” squash - growing up to three feet long.
Plus arugula and giant chard. Man, oh man, I can’t wait for summer!
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