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
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
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
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
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
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…
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
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
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
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
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
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
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
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.
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.
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.
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.
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
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
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
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
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
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.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.