Chef on a Mission Radio

I know all the big grocery stores are misleading customers about farmed salmon. They love to claim it's sustainable. The bottom line is that it's all open pen net farmed in the ocean. There is no right way to do the wrong thing. Some experts say that Farmed Salmon is the most toxic food in the world. Even if you take some precautionary measures to improve the farming methods you're still dealing with a farming system that is broken beyond repair. The next time you see a sustainable rating for Farmed Salmon you need to understand that it's most likely a self-regulated term. It's the farm's version of marketing. And they do this very well. And the big grocery stores use this to pretend the fish is OK. Aldi's is facing a class-action lawsuit for their sustainable label on farmed salmon. I feel all grocery stores that make this claim should face a class-action lawsuit.

All fat is not created equal! We've heard that over and over. And of course olive oil is touted as one of the best fats for our health. But not all olive oil is the same either. And I'm talking about Extra Virgin Olive Oil. There is a vast difference in the nutritional value of EVOO's. Just like blueberries, chocolate and wine. Join me for this Chef on a Mission Radio episode #87.

There's always confusion about aging wine. What wine specifically and how to actually age wine that will age. Believe it or not, only around 5% of wine producers are meant to age, to begin with. Certain wines age a couple of years without going bad and without improving. Certain wines need 5+ years to enjoy. And then certain wines are meant to drink as soon as you take them off the shelf at the store. I'll answer the top 11 questions about aging wine in this episode.

Sometimes mezcal and tequila can be confusing. That's because all tequila is Mezcal, but not all Mezcal is tequila. Does that make sense? It's similar to whiskey. Whiskey would be the umbrella category that bourbon, rye, Irish whiskey, blended scotch and single malt would fall under. Well mezcal is the umbrella term in Mexico. But it goes far beyond that. Enjoy the show.

Fast growing and fast cooking! Did you know asparagus can grow 6 inches a day and literally takes 10 seconds to cook. And there's lots more cool fun facts about this ancient swamp grass.

Everything you need to know about a margarita and the Tequila that goes into it. Margaritas are a simple recipe that is often over complicated. In many cases restaurants are serving a margarita that does not even resemble the original version. I'll talk about all of the extra added fillers in Margaritas that you want to avoid. And of course the quality of tequila makes a big difference. Cheers!

Pickles appear to be a simple process. Take cucumber, water, vinegar and spices and there you have it. But, American processors have to make it more complex. Besides those basic ingredients there are a good hand full more that you would never have in your home kitchen. Those would be chemicals preservatives. Pickles are loaded with them and would never think. The good news is all pickles aren't the same. In this episode I'll fill you in on what and how to buy a better pickle. Enjoy

A recent menu read Wild Isles Salmon. The server assured me that was real wild salmon. I told him not so fast, where is it from. Atlantic Coast of Canada was the answer. Now I know it's not wild at all. So he sends the chef over. And the chef knows it's not wild. But the actual farm name is “Wild Isles Salmon”. As a consumer I'm upset. Here is a farm that has taken it to the next level in deceptive marketing. And it's not acceptable.

If you're suffering from poor digestion, sunburns, rashes, greasy hair And so on this episode is for you! Today I'm going to jump into the benefits of aloe vera for topical use and for consumable use. Please understand that aloe vera for topical use and consumption are two totally different products. If you're going to consume aloe vera like I do you must buy the consumable version. Aloe vera has a 4000-year history of use for health and beauty. And it has more benefits than most people know. And yes, you can drink aloe vera juice. And it is amazing for your digestion.

Everybody knows how important it is to drink water. It's no secret that the bottled water industry has a massive market. But water has extended definitions now. Or we're drinking things that aren't considered traditional water. For example, coconut water. Well, it's sort of water. But it's not water in the traditional definition of H20. And yes, coconut water does have some amazing benefits. But in this episode, I'm going to talk about another plant water. It's probably water you haven't heard of yet. And that is maple water. Maple water is the exact same stuff that makes maple syrup. However, it's in its whole natural form before it's reduced to its syrup consistency. You might be asking yourself what kind of benefits does tree water has. Well, let's jump into the episode.

It's no secret that you get what you pay for. We all know that good food cost money. But sometimes it's just tough to pay more for something. For example, going to the store to buy organic baby spinach versus going to the farmers market for organic baby spinach. I would almost guarantee that the farmers market is more expensive. But I'm going to tell you something that's going to save you money in this episode. Something you may have never thought of. It's going to make you feel a lot better about spending more.

Many of us underestimate the power of one person speaking up. We underestimate the impact of our own voice and opinions. Many of us think we can't make a difference. In reality, making change is a progression of small steps. I urge you to speak up when it comes to your health. Let the places know where you buy food how important real food is. Whether it's the local independent market, the big grocery chain, or the restaurant you're eating at. Ultimately it helps them gauge the market. But the real power comes when you can influence another person to make a difference. This very thing happened to me as a young chef. I must've been 24 years old at the time. And one person had a conversation with me about sourcing a better ingredient. Little did this person know at the time that sustainability would become my career passion. That one person speaking up has directly impacted every guest that I've cooked for since 1999. Every single person has got a better quality meal because of the changes I've made from that one person speaking up. Don't be afraid of speaking up! One person can make a BIG difference!

Buying chicken can be confusing. There are lots of options. And you would never know because the labels are confusing. Is the chicken meat soaked in a sodium solution to gain weight, is it soaked in chlorine? What does “natural” or “free roaming” really mean. Does organic chicken still have chlorine in it? I'll talk about all this and more...

Want to know the easy way to eat healthily? In reality, everybody wants to know the easy way. It's the way the human brain is wired. However, it's not so easy to eat healthy with all Of the culprit foods in our face. Bad food is everywhere. It's in every restaurant we go into, Every grocery store, even the office snack bar, and of course in our houses. I'm going to talk about one thing that will transform your eating habits. Just one simple thing. Enjoy the episode.

Wine is confusing to begin with. And “organic” wine is more confusing. It's actually not fair how confusing it is. And the wine professionals are confused too. Wine shops are confused. Well let's end the confusion. Chances are if you bought organic wine in the past it might not have been as organic as you think. If you want to drink organic wine then this show episode is for you.

Most consumers think that farmers' markets in the north only exist in the summer. The arrival of winter makes most chefs give up the search for local. Well, that shouldn't be the case at all. Most areas of the US have vibrant winter crops and/or storage crops. And the offerings go way beyond vegetables. In this episode, I'll recap the local farm hub list of local goods!

One would assume you can trust a third-party certification organization. No matter what product they are endorsing. But really how legitimate are any of these organizations? Well when it comes to seafood let's take a look. And what exactly does a third-party sustainable certification mean.

All of us have experienced food poisoning to some extent. And many of us have experienced it several times. So all of us have formed our own opinions on the topic. With that being said there are a lot of misconceptions still about food poisoning. And I would say the majority of people, if not all, blame the wrong meal and/or food for making them sick. In this episode, I'll cover lots of things that you should know and do if you experience foodborne illness. Including how to handle the topic with a restaurant that may have gotten you sick.

Don't listen to your doctor! If your doctor says eat more fish because it's helthy for you then you better ask more questions. All fish is not created equal, especially salmon. There is a massive difference in farmed vs wild salmon. Like so massive that you the farmed version may be causing cancer. Yes you read that right. So if your doctor says to eat salmon in general then be very careful. He or she really means eat the pure wild version, not the toxic farmed version.

What is the true definition of grass-fed beef? There are even a vast amount of chefs and restaurant owners that don't know the true definition of grass-fed beef. And this even includes many celebrity chefs. This is super important if you are eating grass-fed beef for the advanced nutritional benefits. For more information on grass and beef, I suggest reading the book why Grass Fed is Best by Jo Robinson.

Chefs and restaurant owners have a habit of misleading you about the mushrooms on their menu. I truly believe in most cases it's not meant to purposely miss lead you. I just think that it's a habit or a perception of the mushrooms. But in reality, it's still breaking the truth and menu ethics all chefs should have. Plus I'll talk more about the health benefits of mushrooms and how to forage wild mushrooms.

America is in love with tacos! It's no secret. Taco Tuesday is everywhere, even at the ice cream stand it seems. But what's exactley in America's upcoming favorite food? Specifically what is in the corn tortillas? Not what's on them, but what do they use to make them? It's just corn afterall, right? WRONG. Let's read some labels and help you pick out the healthiest and most eaisly digestable corn tortillas.

Today I'm getting interviewed by Sheerie Berjansky from Hamsa Holistic Healing & Ayurveda in Shohola, Pa. She jump right in and we talk how I got started in the health world. Along the way, I shocked my doctor because I wasn't doing what he wanted. I was taking control of my health beyond his western medicine background.

In the state of California, there's a class-action lawsuit filed against red lobster. The lawsuit claims that the restaurants sustainability claims are not accurate. Specifically these claims are against their Maine Lobster and farmed shrimp.

Finally someone is standing up to Farmed Salmon. And it is a country that is highly concerned about its environment and biodiversity in the oceans.

We are led to believe that every time we consume farmed salmon that we are saving the wild salmon. And this is one of the key marketing platforms for the Farmed Salmon industry. Well we have a little bit of breaking news. In this episode I will present current scientific findings that prove otherwise.

The quintessential spring vegetable is asparagus. But did you know how healthy asparagus is for you? In this episode I'll talk about the major health benefits of this vegetable. Also what it makes a great summer red wine? I'll talk about my favorite Italian summer red wine choice. And what if you want to travel to Italy anytime soon or any European country? Here's some things you might want to know.

The 2021 wild Alaskan salmon season might be the biggest one on record. But it's not just this years catch. It's actually a trend that's been happening. Why is Alaskan salmon thriving and Atlantic salmon still at critically low numbers?

In this episode, we talk about the immune-boosting benefits of Spirulina. Plus how to buy wild salmon year-round. What are the key points to look for. And lastly, we talked about the last business conference we attended. And specifically, Email marketing for your business.

The Organic Food and Relationship Advice From Our 30 Years of Experience

The dangers of aluminum foil and cooking pans. Reading food labels and how to raise healthy kids. Tips for relationships and our couple-preneurship.

Are there environmental and social impacts of avocado production? Of course, everything comes with a cost. Learn what avocados are the best to consume.Dehydration is much more common than you think. And what exactly can water do for the body? We'll talk about all of that.What's the biggest wine debate going? Let's go from Italy to California with this topic.

Welcome to Chef on a Mission Radio. This episode's topics include the future of the impossible whopper at Burger King. sales are down and what does Burger King plan on doing. Also, what are some other alternatives to plant-based burgers Harriet Chorella is this amazing single-cell algae superfood? But how good is it for you? We'll discuss the many benefits of this tiny cell.

Welcome to another episode of Chef On A Mission Radio. Today will be talking about the seven types of people that come into your life for specific reasons. Also what is really the true meaning of entrepreneurial success. How long does it take to achieve it and how do you know you're there. Plus we'll talk about the federal regulation for antibiotic-free beef and poultry. This might shock you. But it's meant to help youBuy better food.

Chef Marcus Guiliano and Jamie talk about Risotto - a typical classical Italian dish made all over Italy. It is a rice dish that is simple to prepare, but it does take some time in the necessary preparation. In this episode, Marcus and Jamie shares some techniques for making the best risotto.