There is a considerable connection between the consumption of saturated fats and heart disease. Also, there seems to be a connection between mood disorders and low consumptions of Omega 3 fatty acids. There is a strong connection between inflammatory diseases and the consumption of saturated fats too. Inflammatory diseases range from asthma to arthritis to allergies to atherosclerosis. Here are the foods that we eat that have the most saturated fats. None of the foods on Miya’s Neighborhood Menu or the Sushi for the Masses contain any saturated fats, by the way. Both menus are designed to have high fiber and Omega 3s and are also more affordable than eating at Popeye’s! After this post, I can imagine a bunch of Popeye’s customers lining up to get into Miya’s. Probably not. Ha. http://www.hsph.harvard.edu/nutritionsource/top-food-sources-of-saturated-fat-in-the-us/
Photo: My lovely sister and my lovely friends Sarah and Nathan, eating well together.
In this clip little Soliel waxes lyrical about eating insects. If you expose children to different ways of eating and being, they will grow up to live without prejudice and help make the world a better place.
Menus of Change is a ground-breaking new leadership initiative launched in 2012 by The Culinary Institute of America.
June 9-11: I’m honored to be speaking at Menus of Change an important collaboration between Harvard School of Public Health and Culinary Institute of America. I hope to see you there so we all can put our heads together to help make a difference through good food!
An innovative sushi chef named Bun Lai has a new strategy in the war on invasive species: if you can’t beat ’em, plate ’em. Feral hog sashimi, anyone?
I am very honored to be in an article by the award winning writer Rowan Jacobson in this month’s Outside Magazine. The story is about eating invasive species. But it is, also, about wether we can change the way we behave to eat and live in a way that is restorative and regenerative of the environment, rather than destructive of it.
It was such an honor and an inspiration to be breaking bread with heroes of mine at the 10th Anniversary gala of Yale Sustainable Food Project. Alice Waters, who reminds me of my mother is such a beautiful spirit. Over a decade ago, Alice Waters, along with Yale President Rick Levin, was the force behind the creation of Yale Sustainable Food Project, an idea that many thought was a bad one. Some of the best ideas are not popular in the beginning. Forgive me John Paul Jones for messing up your awesome quote. We have not yet begun to fight!
@NewHavenFarms tip of the day: Consider using frozen seafood. Miya’s often does. Frozen seafood, especially at the super market, is often in way better shape than seafood that one may believe to be fresh. Here is freshly frozen Alaskan spot shrimp served with it’s own caviar and selected and delivered to Miya’s by a great sustainable seafood company called @Sea2Table. There’s no better tasting shrimp in the world than Alaskan spot prawns. They are also among the most sustainable shrimp and are rated a Yellow/Good Alternative by Seafood Watch. They are caught in traps without by catch and are antibiotic and chemical free. They do cost Miya’s $20 a pound but they support a vibrant fishing community and are meant to be savored and not eaten in basketfuls or buffets. It’s better to savor one good shrimp than eat an endless amount of bad ones. Food is not meant to be devoured and most of us eat too many animals anyways. Our bodies do not store protein so eating too much is wasteful and is not only unhealthy for our bodies but the whole planet too. So, choose frozen seafood and defrost only what you need to eat.
A coconut covered roll of Alaskan spot prawns, cantaloupe, burdock root, and cream cheese
2 very soulful pieces for 8
There is no cuisine that is more American than Soul Food. There are no people who are more significant to the creation of American culture (at least the cool stuff) than African Americans. Soul Food is the result of practical and creative adaptation of African eating to the New World. Created from ingredients that black people like to eat the most, all around the world, this recipe tips it’s hat to the Afro American origins of awesomeness.