Locally grown and sustainable food is a recent trend to much of the American public. However, it’s a topic that is becoming increasingly more important, and this is marked by the fact that four of the top five trends tackle this topic. There are many reasons to eat locally grown foods, beyond supporting local businesses, food grown locally is often fresher, better tasting, more vibrant and healthier.

Sustainability has quickly become the unofficial trend for our times, and for good reason. You may be asking yourself, “what exactly are sustainable foods?” As defined by the sustainabletable.org “sustainable agriculture is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage to the farmer, and supports and enhances rural communities.” One of the most important sustainable food items is fish. We are overfishing our waters, placing many species at risk of extinction. Examples of species include Chilean sea bass, atlantic salmon and monkfish, to name a few. Tilapia, Pacific halibut and Pacific cod are great examples of safe sustainable fish.

Here are the top five trends in order: locally grown produce; locally sourced meats and seafood; sustainability as a culinary theme; mini-desserts; and locally produced wine and beer.

Other food trends include: nutritionally balanced children’s dishes, gluten free/food allergy conscious, super fruits (i.e. acai, goji berry and mangosteen), organic produce and regional ethnic cuisine, to name a few.

For more information on the Top 20 food trends visit:  http://www.restaurant.org/pdfs/research/whats_hot_2010.pdf

For sustainable agriculture information: sustainabletable.org

Information regarding sustainable fishing practices: http://www.montereybayaquarium.org/cr/seafoodwatch.aspx

Pomegranate season typically runs from October to January, making it peak season to enjoy this amazing fruit!

In addition to their high vitamin C content, pomegranate’s are high in antioxidants, which help the body fight free radicals that cause cell damage. Pomegranate juice is higher in antioxidants than red wine, green tea, blueberry and cranberry juice.

Pomegranates are rich in polyphenols, plant chemicals known to reduce the inflammation process associated with heart disease. Chronic  inflammation in the body has been linked to an increased risk of  heart disease and stroke.

While scientific research is still in its early stages, there are a number of studies that suggest pomegranates may prevent or help treat certain types of cancer. According to a study done by Lake Erie College of Osteopathic Medicine (LECOM) School of Pharmacy, pomegranates produced anticancer effects in experimental models of lung, prostate and skin cancer. Similarly, a three year University of California study concluded that drinking 8 ounces of pomegranate juice per day may cut down the effect of prostate cancer in men. Specifically, the study showed that the period during which PSA levels in men treated for prostate cancer remained stable, increased by nearly four times.

TIP: A perfectly ripe pomegranate will be heavy and have smooth, deep red skin. Older pomegranates normally weigh less than the fresh ones as they contain less juice and tend to be more dried out.

Considered a sacred fruit in many cultures, pomegranates are very versatile and make a great addition to everything from salads to sorbets.

Pomegranate and Cucumber Salad

This salad is the perfect accompaniment to any holiday festivity!

• 2 pomegranates
• 2 large cucumbers
• 1 can of garbanzo beans
• 2 cloves of garlic pressed
• 4 or 5 fresh basil leaves chopped

Vinaigrette:

• extra-virgin olive oil
• red wine vinegar
• salt and pepper to taste

Directions:

Peel the cucumbers and cut into small cubed pieces. Remove the seeds from the pomegranates and discard the rind. Add both the cucumbers and pomegranate seeds to a serving bowl.

Drain and add the garbanzo beans, garlic and basil and toss all the ingredients together.

Using 1 part red wine vinegar to 2 parts olive oil, add the dressing to the salad and mix thoroughly. Allow salad to rest in the fridge briefly before serving. Enjoy!

In this interview on Tuesday August 18th at 1PM (MST) we will talk about the real truth regarding the difference between organic and non-organic food.

Here are some key points we discuss…

• A little history on pesticide use (everything was organic before world war II)

• The EWG (environmental working group) ‘dirty dozen list.’ (Why are scientists recommending that we avoid the dirty dozen if there is no difference between organic and conventionally grown produce?)

• The toxic load and body burden (an overview on how the body detoxifies and why it is beneficial to minimize toxin exposure

• Organic laws for product (important regulations—no GMOs, no sewage sludge, etc)

• Organic laws for animal products

• Organic farming (soil health, companion planning, crop rotation, no chemical run off polluting water supply, etc.)—Better for the environment and the community
• Best organic foods to eat to lose weight
  

Factual and accurate information on the truths regarding  organic foods from someone deep within the industry of food quality and distribution.

Same day, different question, “How about a fresh, crisp Caesar salad, a plate of cool angel hair pasta with lemon, olive oil and Parmesan, along with a chilled sangria?” Interested now?

Eating in accordance with the season is just natural, plain and simple. One of the healthiest habits you can acquire is to eat in harmony with the season. It forces you to look for the freshest produce and local foods that are sold only days after being pulled from the earth, versus foods transported across the country for days or even weeks.

When you start eating congruently with nature you will notice a difference in how fresh the same foods taste. If you make the switch to organic foods you may notice a striking difference.

Ripe, fresh foods also have a significantly higher nutrient content. Foods that have to endure processing and shipping are harvested long before they reach their peak state of ripeness and thus never get a chance to achieve their total nutritional value.  A book I really like is Eating Well In Season: A Farmers Market Cookbook.

Why not support our local farmers and their efforts as well? To me, it’s just a win-win situation all round. One of my favorite resources for the best organic local produce is at localharvest.org.