Sonoma County Restaurant Week February 22nd to 28th, 2010

I happen to live in one of the most beautiful places on earth, with some of the best food around -- at least in my kitchen. I shop at the farmer's market and what I get it fresh and tasty. I am happy to say that the same is true for many Sonoma County restaurants, as I see the chefs haunting the farmer's markets for the "fresh stuff."

Coming up in less than 2 weeks, is the first Sonoma County Restaurant Week. It's a chance to try a number of different restaurants -- certainly more than 25 of them are participating. I have a few that I'd like to revisit since it's been a long time, and some that I'd like to try. The best part of the the week is that you can choose from set menus that are either $19, $29 or $39. So you know what you're getting into.

On my list for the week are Sizzling Tandoor for some mighty-tasty Indian fare in Santa Rosa, Peter Lowell's in Sebastopol for organic, local ingredients hot out of their wood-fired oven, HopMonk Tavern also in Sebastopol, Barndiva in Healdsburg where I haven't been for ages but will gladly go for the Hen of the Woods 'shroom entree, Dempsey's in Petaluma where I know that I can pair the food with great beer and Bistro des Copains in Occidental would make my list for sure if they had a vegetarian entree but sadly they don't have one listed. Since there are only 7 days in a week, and I am already busy one of the nights, I am going to have to make some choices as to where to eat during this week. Usually, it's at home but I will make some exceptions.

Remember that my choices are based on the restaurant offering what sounds like a good vegetarian or vegan option. There are plenty of others that might appeal to you. Remember that you are supporting a vibrant community of farmers and restaurateurs when you go out for Sonoma County Restaurant Week. Hope to see you out there somewhere.

Michael Pollan and The Veggie Queen Agree on Vegtables and Cooking

The other day I went to see my former schoolmate, Michael Pollan, speak about his new book Food Rules. I find this ironic because in junior high and high school, I was the one who cared about healthy food, eschewing the garbage served in the cafeteria and bringing my own food to eat. I went on to get a graduate degree in nutrition and I think that Michael got a degree in English, communication or journalism. Michael Pollan became a famous writer. I became a writer with much less status but still with something to say.

Michael (also referred to as Pollan) will tell you that he’s not an authority on food. And this is the part that bothers me just a bit. For more than twenty years, I have been teaching people about eating healthier by eating “real” foods. I’d also tell them that they didn’t need a Registered Dietitian to tell them that the foods at the top of the Food Pyramid – cake, cookies, soda, ice cream, salad dressing and the like- weren’t good for them. Obviously, I was correct – they needed a journalist/writer to do that.

Michael’s new book Food Rules follows the format of his previous book In Defense of Food, going with his haiku, “Eat Food. Not Too Much. Mostly Plants.” This is where we come into agreement. In fact, one of the first statements I heard at the talk (I took 9 pages of notes in just over 30 minutes) was, “The healthiest food is in the produce department.” We agree that eating vegetables is an essential part of eating well.

I will now briefly run through some of the rest of my notes that might be of interest to you. My post title may be misleading because Michael and I agree on much more than just vegetables and cooking. In fact, we encourage people to follow many of the same food rules.

For a little background, Pollan shared that his interest in food grew out of his garden trials and tribulations. He was pleased to be at The Seed Bank and noted that the "real economy" is in the seeds, and that you cannot bail out the "real economy". In fact, we need to grow it. I agree wholeheartedly.

Pollan wonders why Americans are so confused about feeding themselves. And then when he takes a trip to the supermarket, he understands. There are lots of "food like substances" and far less "real food".

He suggests avoiding food that has health claims. He says that the cereal boxes contain the most flagrant examples of misleading claims, such as cereal that improves your immunity, that will improve your child's focus, that will protect you from a heart attack, yet this cereal contains 43% sugar by weight, and so on. And did you know that Froot Loops are better for you than donuts (as if donuts were the gold standard)?

He says that the yogurt aisle isn't much better.

He reminded the audience that food is not biochemistry. You do not need to know what an antioxidant is to eat well. AMEN. I couldn't agree more. You do not need a dietitian to tell you that potato chips are not healthy food. But please, Michael, I beg you to accept the fact that some dietitians are into food and what it can do, and RDs are not the enemy.

Here are the myths that Pollan wants to rebuke:

1. Foods are the sum of their nutrient parts. Nutrients matter.



2. You need experts to tell you how to eat. He likens this process to religion - and discusses the relationship of food and health.



3. Nutritionism divides foods into good and evil nutrients which has led us to where we are now in terms of the obesity epidemic.



4. The whole point of eating is health. Food and eating are on the ruining your health or saving your life spectrum. But what about other perfectly legitimate reasons for eating such as pleasure, community, cultural identity?

Pollan said, "I don't think that science knows enough to tell us what to eat." Agreed -- nutrition science is young. That's why I prefer to follow Mother Nature's need. He likens where we are to surgery in the year 1650 -- "it's interesting to watch but you don't want them to work on you yet," he says.

He suggests that if we tune into nature more and look at our past, we can likely figure out a better way to eat.

People who eat an incredible range of traditional diets around the world do not suffer from the chronic modern diseases such as obesity, heart disease, diabetes, hypertension, that are rampant in the US population who eat the SAD (Standard American Diet) of mostly processed food.

And we can roll back the effects of the SAD diet by changing how you eat.

Here are some of the 64 rules in Food Rules that Pollan shared. Remember:

Eat Food. Not too much. Mostly Plants.

Avoid foods that make health claims, need a package and a big marketing budget.

The healthiest food is in the produce section. AT this point in the talk, I am smiling wide and patting myself on the back (at least figuratively). He said, "Don't be fooled by the silence of the yams, that they won't contribute to your health."

Don't buy any foods that you see advertised on television. (Big marketing budget at work.)

If it came from a plant, eat it. Woo hoo. Now I am internally cheering.

If it grew in a plant or a laboratory, avoid it. (Please say no to Monsanto as they destroy our food system.)

Rule Number 63: Plant a garden. Make it a large vegetable garden if you have the space, or a window box garden if you don't have room. Get away from fast, cheap and easy food. You'll eat what your garden yields. And you'll save money.(Oh, yes.) A recent study showed that a $70 investment in a garden yields about $700 worth of food. And it will put you in touch with the earth.

Rule Number 64: COOK. It's the easiest way to take back control of your diet and to know where your food comes from. (At this point, I was floating, and thinking that this talk was too good to be true except it could have been me up there wowing the crowd.)

While I wish that it were me or some other Registered Dietitian, with the ability to see beyond nutrients and look at food for the goodness that it provides, doing the bidding and getting people interested in their food, I salute Michael Pollan for all that he’s done to help people wake people up to the state of our food and what we eat. I hope that all that he's doing will make a big difference. It already has for me.