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Q). I am trying to eat healthier but
am confused by a lot of what I read or hear about in the news and from
my friends. Should I be buying organic vegetables and meats? How about
the use of pesticides? Is wild fish better than farm-raised? Please help
point me in the right direction.
Susan A.
Bakersfield, CA
A). How much time do you have?
Since I could discuss this all day, I’ll just share a few of my opinions
based on extensive research and first-hand experience. Organic or
non-organic? If that is the question, you have probably been |
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led to believe that the organic is always
the healthier choice. That is arguable, but one fact about organic
foods is true – they are usually more expensive. If the health benefits
are important enough, just shop wisely and choose organic when the price
is comparable to non-organic. Another issue that is regularly debated is
consumption of carbohydrates, commonly referred
to as “carbs”. I am convinced that simple carbs such as sugar,
bread and pasta should be limited as a component of a healthier diet. As
for farmed fish, and of course we’re really talking salmon here folks,
my exhaustive research had proven that there is nothing wrong with
farmed salmon. |
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Instead of spreading
misinforma-tion, people should learn the
truth for themselves and celebrate this incredible product, now
recognized as such the world over. As my friend Patrick Moore, a founder
of Greenpeace points out, the lies spread by the wild fishery lobbyists
does a disservice by discouraging the consumption of one of the world’s
healthiest foods – what a crime. However, if you feel better paying more
for frozen wild salmon – it’s your choice. Finally, recognize that as we
get older, we can get by with smaller portions. I used to be able to
regularly knock out a 1 ½ pound steak, but now am satisfied with an 8oz.
piece of prime beef. |
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Q). Dear Chef, with the abundance of
seagulls around here, have they ever been a food source?
A). First of all, the gulls are a
federally-protected bird. These guys are built for gliding, so the frame
is quite large and I don’t think there’s much meat on their bones.
However, a few years back there was a local restaurant that served
(wild) seagull. They called it “Mandarin chicken”, and all they served
was the joint, about 1 1/2” long, deep-fried with a delicious sauce. I
was told they trapped them on the roof of the restaurant. I must tell
you, I loved that dish, but after finding out that it was seagull,
I would never order it again. Needless to say they were closed down and
never reopened.
Just goes to show you almost anything can be edible – skee-vo! I
promise this is a true story and although they might be commended for
creativity, I hope nobody else gets any strange ideas.
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While in Mouton, France (on the
Italian border) a couple of week ago, I met an Italian chef who was my
age, my build and had the same hobbies: mushrooming, fishing, eating and
drinking. Strangely, his first name is Igor. He claimed to be 100%
Italian, so what’s with the name Igor? He said his father was a staunch Comunista,
and to show his support for the party in the 1940’s, all the kids in the
family were given Russian surnames. I asked if
he
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had a hard
time growing up with a Russian first name. “Not really, everyone got used
to it”.
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Speaking of shroomers, I just received a notice from Charmoon at
www.wildaboutmushrooms.net. He still has three spaces
open for this coming Saturday's Salt Point foray (March 10). Black
trumpets, hedgehogs, and yellowfoot are up, and there's been a few gold
chanterelles found lately. Fee: $30, and a potluck picnic contribution.
Salt Point is a State park about 90 miles north of San Francisco on
Highway 1. If you would like to join him or have any questions about the
event, please let him know. Charmoon (707) 829-2063.
My good buddy, rock legend, entrepreneur,
tequila aficionado, owner of the Cabo Wabo Cantinas and now soon to be
Rock 'n' Roll Hall of Fame inductee – Sammy Hagar, invites his
fans to join him once again for the 2nd Annual "Are We Having Any Fun
Yet?" Cruise that will make stops in Puerto Vallarta and Mazatlan,
Mexico and eventually come ashore in Cabo San Lucas to meet him for
rockin' live performances and infamous Cabo Wabo partying. "I promise it
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be even more fun than the first one,"
promises Hagar. The cruise, scheduled for March 11 thru 18 on The
Carnival Pride, departs from Long Beach, California and commences with a
welcome cocktail party. During the cruise, Sammy's passengers will enjoy
a private concert with Aaron Hagar & The Wabos as well as a separate performance from Michael Anthony
and The Wabos.
On
March 14th, the ship stops in Puerto Vallarta and the following day in
Mazatlan where there will be a picnic that fans can participate in. The
cruise will also include a "Meet The Wabos" question and answer session
as well as what is sure to be an eventful "Wabolympics" with Michael
Anthony and The Wabos. For more information visit
www.redrocker.com or
www.cabowabo.com. Availability is limited.
Q). I’ve
been reading the food sections of newspapers wherever I have lived, and
yours is one of the most entertaining! I have seen a lot of recipes in
Italian cookbooks that call for oil-packed canned tuna. |
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Having been raised in calorie-conscious
California, I have only had water-packed tuna all my life. Fresh is not
always an option for family cooking, both cost-wise and convenience.
What do you use? If oil-packed tuna will indeed make a
difference in some recipes, what brand do
you recommend (even if it means going to a specialty store)?
Jan S.
e-mail
A). For tuna, I recommend
Genoa brand or any Spanish or Italian tuna packed in olive oil. I have
seen one even sold in a jar also packed in extra-virgin olive oil. Olive
oil, as we all now know, is an integral part of the Mediterranean diet.
If you have not tasted tuna packed in olive oil, you’re in for a treat.
Just open a can, drain off excess oil, place in a medium-sized bowl and
break it up a bit with a fork. Add some diced tomatoes, a bit of diced
green or red onion, some cracked black pepper, and a splash of vinegar
(some chopped hard-boiled egg also works). Try this piled on some good
crusty French bread and I’ll bet you won’t share it with anyone! |
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