Marcus Guiliano's Blog (40)

Top 10 Reasons to Support Organic in the 21st Century



1. Reduce The Toxic Load: Keep Chemicals Out of the Air, Water, Soil and our Bodies



Buying organic food promotes a less toxic environment for all living things. With only 0.5 percent of crop and pasture land in organic, according to USDA that leaves 99.5 percent of farm acres in the U.S. at risk of exposure to noxious agricultural chemicals.



Our bodies are the environment so supporting organic agriculture doesn’t just benefit your family, it helps… Continue

Added by Marcus Guiliano on August 23, 2010 at 11:00am — No Comments

Vegan Diet Protects Against Pollution





Animal protein has the potential to carry toxin chemicals in the fat deposits. And the bad news is they keep building up and concentrate. So when we eat these un-clean proteins then these same chemicals get into our fat deposits. This is an ongoing problem that will plague adults for years. In the video I talk about the worst and best protein… Continue

Added by Marcus Guiliano on August 20, 2010 at 9:04am — No Comments

The Best Shrimp | The Worst Shrimp





Here is a followup video to my last video titled How to Buy Sustainable Seafood | Bycatch and Trawling method of Fishing. If you like shrimp then this is a must watch video. Shrimp is one of the worst when it comes to bycatch and habitat destruction. But there are better choices if you want to eat… Continue

Added by Marcus Guiliano on August 19, 2010 at 7:00pm — No Comments

How to Buy Sustainable Seafood | Bycatch and Trawling method of Fishing









All fish are not created equal. For example the price difference of $3 a lb for Mahi Mahi is well justified if it is handline caught. The catch method can make a big difference in the over catch. If I have learned one thing over my career as a professional chef it is that you need to pay more. When you pay less you will end up paying more in the long run. This is so true for seafood. Good seafood will cost… Continue

Added by Marcus Guiliano on August 15, 2010 at 7:00pm — No Comments

Natural Beef, Really? What is so-called natural beef.

I always hear the word natural being used in the meat world. But what

does natural really mean? In my opinion it does not mean much at all. Here I talk about a meat salesman that is abusing the term "natural". I could right through him.… Continue

Added by Marcus Guiliano on August 10, 2010 at 2:00pm — 1 Comment

The Term Natural Keeps Getting Abused





I always hear the word natural being used in the meat world. But what does natural really mean? In my opinion it does not mean much at all. In fact I get upset when a sales person uses this term. So just recently I had to politely listen to a customer tell me all about his "natural" beef in a box that is mass…

Added by Marcus Guiliano on July 10, 2010 at 10:52am — 1 Comment

Fancy Food Show has a Strong Organic, Fair Trade, Gluten-Free and Green Presence



The country's biggest specialty food show had changed in the last 10 years. and I love it! Once upon a time the terms organic, fair trade, whole grain, green etc were not popular. But times have changed. In fact these are the most popular words now. Distributed by… Continue

Added by Marcus Guiliano on July 5, 2010 at 5:40pm — 2 Comments

Conventional Celery is the Dirtiest Food, Tops the List with 67 Chemical Residues

Some produce is worse than others if it is not organic. Conventional celery found to have up to 67 pesticide residues. Plus

Marcus talks about NY State banning pesticides on school lawns. Plus

the schools policy on Lavender oil and the plant of… Continue

Added by Marcus Guiliano on June 30, 2010 at 4:30am — 1 Comment

Genetically Modifed Salmon May be on it's Way

By 2012 we may be eating genetically modified farmed salmon. GM salmon

looks like it be getting approval. Don't expect GM salmon to be

labeled, nothing else that is GM'ed is labeled.

Here is my take on all GM crops.



More info…
Continue

Added by Marcus Guiliano on June 26, 2010 at 4:30am — No Comments

The Three Things That Will Destroy The Nutrional Value of Chocolate

Justin and I talk chocolate, healthy chocolate that is. Chocolate is

regarded as a superfood, packed with intense antioxidants. But most of

the chocolate available are breaking one or more of the rules for

keeping healthy. Please be aware that dark chocolate is not as healthy

as you think it is.…

Continue

Added by Marcus Guiliano on June 24, 2010 at 4:21am — 1 Comment

The Difference Between an Essential Oil & Infused Oil

Chefs love to make flavorful herb oils to season their food with. I

have discovered essential oils that I have incorporated in my kitchen.

There is a huge difference in in the process and strength of these

oils.



An infused oil is usually an herb that is added to oil to draw the flavor into the oil.

An essential oil is the oil that comes from the plant itself. The oil that is locked in the plant is very strong. This oil is used very sparingly.… Continue

Added by Marcus Guiliano on June 8, 2010 at 10:00pm — 1 Comment

Sulfite vs Tannin Reactions in Wine

Many people assume that they have a sulfite reaction to drinking wine. In actuality there is a very small portion of the population with a sulfite allergy. Most people are experiencing a tannin reaction to red wine.



Here is one way to self test. Eat some bright apricots. If you get the same reaction from eating these as when you drink wine then you have a true sulfite allergy. These bright apricots are loaded with sulfites.



Most people associate red wines with sulfites, but… Continue

Added by Marcus Guiliano on May 26, 2010 at 10:00am — 1 Comment

Big News for Farmed Salmon

Farmed salmon is bad new in most cases. Wild salmon has way more benefits that include health and environment factors. But there is usually an exception to the rule. So you can't say that all farmed fish are bad or even all farmed salmon is bad.

If you have seen any of my blog posts in the past you know that I am against farmed salmon. Well I found this farmed salmon that is being praised by Seafood Watch. Check out this video for all the details.



I still do believe that wild… Continue

Added by Marcus Guiliano on May 6, 2010 at 5:30pm — 1 Comment

How to Meet the Dinning Requirements for a Raw Foodist

There are many types of patrons these days, I mean many types of diets that patrons are following. I have personally experimented with many diets over the years. One of my favorite diets happens to be the raw food diet. Raw foodists are probably onre of the hardest patrons to take care of with a well thought out meal. Most vegans are happy with mushrooms, rice and some other vegetable. But now try to take care of vegan without cooking any of the food.



A raw foodist will typically not… Continue

Added by Marcus Guiliano on April 27, 2010 at 8:37pm — 9 Comments

Does Wild or Farmed Salmon Have More Omega 3's

Here is a brief description of Wild Salmon, Farmed Salmon and Organic Salmon. Please watch the video attached to find out more information.



I am a huge fan of wild salmon. And I always thought that wild salmon had way more Omega 3's due to it being in it's natural environment. Well I was just proven wrong. It turns out that farmed salmon is fed fish oils that increases their amount of this essential heart healthy fat. But you have to know the rest of the story.



Salmon farms… Continue

Added by Marcus Guiliano on April 13, 2010 at 10:00pm — 7 Comments

Anti-oxidants in wine

There has been a resveratrol craze with wine. Resveratrol is an anti-oxidant found in wine, and most significantly in red wine. With all the talks and customer awareness on health this wine component is getting lots of attention. Here is a video that I did that talks about different resveratrol levels in red wines.

www.healthychefdude.com…

Continue

Added by Marcus Guiliano on March 17, 2010 at 1:04pm — No Comments

Let Chefs Be Teachers

Chef have an amazing power to educate customers. Chefs seem to have an authority effect on people even if the chef doesn't have the facts. Keep in mind that more people are educating themselves on the internet.



On the important side, if a chef makes a stance on an issue they should convey it several ways. Here is an example. In the late 90's I signed onto the "Give Chilean Sea Bass a Pass". I was excited that we were not serving this very controversial fish. At the time many guests… Continue

Added by Marcus Guiliano on March 14, 2010 at 12:45pm — No Comments

Don't W(h)ine About Organic Grapes

The term organic can be confusing especially when it comes to wine. The laws and perception can be mis-leading. For example does a wine made from organic grapes contain added sulfites? Or is the wine even organic because the grapes were grown organically.



Here is some basics to follow:

1. Lots of vineyards practice organic but are not certified.

2. Using organic grapes in wine does NOT make the wine organic.

3. If the wine is certified organic it still may contain… Continue

Added by Marcus Guiliano on March 13, 2010 at 7:24am — No Comments

Don't Recycle, I have a Better Option

Most of us have the bins set up to separate plastic, glass, cans and paper. We all think wow this is great to recycle. but really happens once it is picked up. The big question is do we have any better options.



There is no doubt that recycling can make a big difference for our environment. But I say there are better options. In fact restaurants are some of the biggest culprits when it comes to abusing resources. Just some small changes can make a big difference for our environment.… Continue

Added by Marcus Guiliano on March 4, 2010 at 12:17pm — 1 Comment

How to Properly Use Olive Oil

Don't Bake or Cook with Olive Oil

I don't care what the Food Network Chefs do or say, don't to cook or bake with olive oil. It is downright stupid to heat olive oil. Olive oil is extremely healthy and should be stored and consumed with great care. Buy the good stuff and keep it in a cool and dark place and keep it airtight. And don't bother with anything other types of olive oil beside Extra Virgin Cold Pressed. The other olive oils are not worth consuming, all the goods are in the first… Continue

Added by Marcus Guiliano on March 2, 2010 at 4:38am — No Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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