L E H A V R E N E W S M A R C H 13 Healthy Eating the California Way WWW.QNS.COM | MARCH 2016 | LEHAVRE COURIER 13 BY NICOLAS CHAVEZ Sunshine, surfing, and Arnold Schwarzenegger: Perhaps three images that come to mind when California is mentioned. However, besides the glitz of movies stars and the long boardwalks adjacent to its picturesque beaches, the Golden State also boasts some of the nation’s healthiest gastronomy. Home to a varied range of micro-climates dominated by mild Mediterranean weather, California has been a hub and leader of nutritious cuisine. It is the result of a favorable ecosystem, coupled with health-conscious diets and lifestyles, that encourage the production of fresh fruits, vegetables and meats. The California coast, which surely inspired the Beach Boys during the Sixties to conjure up songs such as Surfin’ USA, must have also energized the chefs that work along that very same coastline. With its proximity to water, it is no wonder that seafood plays an integral part in the cuisine. Californians consume far more seafood per capita than the rest of the country, and fishermen bring in about 300 different species to market each year; Dungeness crab, shrimp and swordfish are especially popular. Fish contains a wide variety of vitamins and minerals including vitamins A and D, phosphorus, magnesium, and selenium. In addition, they are full of omega-3 fatty acids which research has shown to be beneficial to protect against heart disease and stroke. Currently, San Francisco is the epicenter of California’s latest gastro-refinement. As Amanda Gold stated in the San Francisco Chronicle in December 2015, “…food in the Bay Area looks very different than it did even a few months ago, as a more approachable, more enticing ’clean’ cuisine takes shape both in and outside the home. Eating mindfully is on its way to becoming the next evolution in California cuisine.” Awareness and recognition of ingredients have become California’s latest focus, along with other regions in the U.S. Less is more, and less means purer in the eyes of San Franciscans. Similarly, as this new approach to dining makes stride within the state, another movement is fomenting-- the new California fast food. Shan Li wrote about the new fast food effort in the L.A. Times in February of this year. “Organic pioneer Amy’s Kitchen is set to open its first drive-through restaurant in Rohnert Park,” she said, ”where they will feature common fast food items like burgers, fries, and shakes made with only clean, organic ingredients.” This new concept is centered on adjustments, not a complete overhaul. Cameron Lewis, co-founder of Simply Salad, sums it up nicely. “What you saw in the past with fast food was all convenience,” he explained. “Now we can make healthy, good-quality food in the same time as your typical fast-food experience.” Healthier, more conscious decisions are also being made in California’s schools as the Smarter Lunchrooms Movement is ubiquitous. Their core values center on low cost/no cost solutions, a focus on lunchroom environment, the promotion of healthful eating behaviors and sustainability. Managing portion sizes, increasing convenience, enhancing taste expectation and setting smart pricing strategies are the principles of this movement. In short, the mission of the Smarter Lunchrooms Movement is to equip schools with tools and best practices to create sustainable, research-based lunchrooms that lead children to make healthy choices. Aside from stellar weather, gorgeous beaches and movie stars, California is setting the culinary standard for the rest of the United States to reach. This seems like the perfect destination for sun as well as healthy, guilt-free, delicious food. Pack your suitcase and bring an appetite! See everyone there!
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