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Chef Alton Brown - "The Food Network"
Alton Brown is the author of “I’m Just Here for the Food,” “Alton Brown’s Gear for Your Kitchen,” “I’m Just Here for More Food,” though he is probably best known as host of several Food Network programs. Now in its fifth season, Good Eats combines pop culture, comedy, kitchen science, and plain good eating. Alton also serves as food historian, scientist and commentator for Iron Chef America. Based on the Japanese cult classic (originally produced by Fuji Television) Iron Chef America launched on Food Network four years ago. Alton is also a regular contributor to “Bon Appetit” and “Men’s Journal” magazines. Alton Brown's flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later "as a way to get dates" in college. Switching gears as an adult, Alton spent a decade working as a cinematographer and video director, but realized he spent all his time between shoots watching cooking shows which he found to be dull and uninformative. Convinced that he could do better, Alton left the film business and moved to Vermont to train at the New England Culinary Institute in Montpelier, Vt. Soon after, Alton tapped all of his training to create Good Eats, a smart and entertaining food show that blends wit with wisdom, history with pop culture and science with common cooking sense. Alton not only writes and produces the shows but also stars in each offbeat episode. Alton Brown's first book, I'm Just Here for the Food (Stewart, Tabori & Chang, 2002) won the James Beard Foundation Award for Best Cookbook in the Reference category, was one of the bestselling cookbooks of 2002 and has sold over 300,000 copies to date. It was also chosen by Amazon.com as one of the top 50 books of 2002 by both editors and readers. Alton Brown's Gear for Your Kitchen, his long-awaited homage to tools and gadgetry, was published by STC in September 2003 and was nominated for both a James Beard Award for Best Cookbook in the Tools & Techniques category and an IACP Cookbook Award in the Food Reference/Technical category. Gear is an essential guide to all the "hardware" you need in the kitchen. Packed with practical advice and tips, this book takes a look at what's needed and what isn't, what works and what doesn't. Alton's third book, on baking, I'm Just Here for More Food, hit bookstores in November 2004 and has since gone on to become a New York Times bestseller. On Feasting On Asphalt, Alton had only his motorcycle, a few buddies and the clothes on his back during a nostalgic trip across the country to rediscover the disappearing people, places and stories of great American road food. In 2008, Alton traveled the Carribean in search of America's culinary roots and Caribbean flavors in Feasting On Waves. For more information on Alton Brown, visit www.altonbrown.com
Wayne Hiekkila Director Western Fishboat Owners Association
Most people are shocked when they find out that the tuna in their sandwich most likely caught in the Asian Pacific and processed in Central America before making its way to the US. Initiatives making it easier for seafood-lovers to find out where their seafood comes from include:
1. US Micro-Canned Tuna: A growing number of fishing families are choosing to can their sustainable, locally-caught albacore tuna themselves. Caught in the Pacific Northwest and canned in Oregon, Washington and California, these brands are all-natural, sashimi-grade tuna. Some of the quality brands are listed here: www.pacificalbacore.com/products
2. Pacific Fish Trax: Shoppers at New Seasons markets can buy specially packaged albacore and scan a barcode at a custom-designed kiosk to get information about the fisher who caught it. Automated Production Control© from Pacific Seafood: The family-owned seafood company based in Portland, OR., is leading the seafood industry in implementing traceability practices with its Automated Production Control© (APC) tracking system. The Western Fishboat Owners Association is a non-profit group representing about 400 albacore troll-vessel owners and supporting businesses based in California, Oregon, Washington, Alaska, Hawaii, New Zealand, and British Columbia. These family-owned boats fish for albacore during summer and fall, and some fish the South Pacific from January through April. Vessels fished by members of the same families over several generations form the core of the Western Fishboat Owners Association, a group that harvests the majority of Pacific Albacore. West Coast albacore is a fish repeatedly recognized by the FDA as nutritionally beneficial. WFOA is in the process now of seeking MSC certification for the U.S. troll and pole albacore fishery. For information click on:Marine Stewardship Council.
Tatiana Vidal S. - "My House Chef:Cooking with Lory and Mazel"
This highly original children’s cookbook is full of delicious and imaginative recipes, but could benefit from adding healthier and lower-fat alternative recipes. Whether it’s a beef-filled zucchini boat riding atop a sea of blue spaghetti or fudge cars with gumdrop wheels and lollipop passengers, these fanciful recipes are sure to tempt children. Lory and Mazel are two cartoon mice who guide the reader through the book, donning various costumes according to the theme of each recipe. Children will love the mix of photos, cartoons and colorful graphics. Though many recipes include healthy ingredients, many also contain heavy cream and/or sugar, and white bread is the preferred choice over wheat. A great addition would be healthier versions of these dishes, listing the percentage of daily recommended vitamins, and number of fat and sugar grams in each. But there’s more to the book than simply recipes—a chart lists the approximate recommended serving sizes for children from ages six to 12 in clever, kid-friendly terms. For example, one serving of grain would be half a medium bagel or approximately the size of a hockey puck. Vidal explains the metric and imperial systems of measurement, and gives a lesson given on vitamins and the effect they have on our health. The author also includes a page identifying various kitchen utensils in charming illustrations. For children—and adults—who are flummoxed about proper place settings, there’s a diagram explaining the function and placement of each plate, bowl and utensil. The recipes provide illustrated step-by-step directions, pointing out techniques which may require parental help or supervision. Parents seeking a quick dinner or snack should be forewarned—many of these recipes not only require mixing food colors, but involve some complicated assembly. A fun, educational book which can be enjoyed in and out of the kitchen.
Joel Fisher "Wine Guru"
The wine columnist for the Culinary Connection of the Chefs de Cuisine Association of California. He was a Contributing Editor of Patterson's Beverage Journal. From 1999 to 2006 he was a wine instructor for the Culinary Arts Department of the Art Institute of California-Los Angeles and is a founding partner of the educational Wine Vine and Dine, which conducts programs throughout Southern California. Sommelier for the Escoffier Association of Southern California, Joel is also a member of Patterson Magazine's tasting panel. Joel travels extensively through "wine country" and frequently broadcast live from vaious winerys & vineyards. Dr. Fisher is a member of the Society of Wine Educators, The Circle of Wine Writers (UK) and was awarded a Wine Enthusiast Media Scholarship for 2005 at the Culinary Institute of America. He is the author of the Wine Work Book now in its 6th edition. In 2004 he co-led a program for chefs and culinary students to the Culinary Olympics in Erfurt, Germany and to wineries in Burgundy and Champagne. In June 2006 he again led a program, "Wine and Cuisine of Iberia," to Spain and Portugal. In the 1960's, Joel M. Fisher (JMF) served in many Washington positions, including as Public Relations Director to Charlie Rhyne's World Peace Through Law Committee, before returning to California to teach. Two years later he was awarded the Ford Foundation supported National Committee Fellowship and was appointed Director of the Arts and Sciences and State Legislative Divisions of his party's national committee. As part of the 1968 presidential campaign, Fisher operated in 13 states.