Though it is extremely high in mercury (12 times that of blue fin tuna), dolphin and whale meat does end up on Japanese menus and even in school lunches, sometimes unbeknownst to the diners. But while the Taiji fishermen publicly defend the dolphin hunt as a “food tradition,” Save Japan Dolphins reports that the fishermen told them it was actually a form of “pest control.” With fish stocks dwindling, the dolphins and whales are seen as competition for precious piscean resources. Yet another reason to be mindful of our fish consumption–the ramifications of collapsing fish populations are wider than we may think. Go here for a handy sustainable seafood pocket guide.

They are, of course, making a comeback. Slow-cookers are now a must-have for thrifty cooks (all those dried beans! And inexpensive cuts of meat! And whole chickens!) but also for busy worker-bees without housewives who like to come home to a home-cooked meal. Mable Hoffman’s ingenuity (and her 20-slow-cooker-strong test kitchen) surely cemented the Crock-pot’s place in the American kitchen, and changed the way we cook. So, today, when I dump a bag of dried chickpeas in my slow-cooker preparing to make hummus, I will think of Mable and say “thank you!”

Q: “I notice that edibles are a huge part of medical marijuana dispensaries. Where does this food come from? Is there a  regulatory system of some kind? The edibles also list dosage–how is that determined and maintained? Finally, I’ve heard of cannabis butter, but how are the other things made, like beverages and candy?” –Anonymous, Los Angeles

A: The process of getting to the bottom of this question lead me to discover that–perhaps unsurprisingly–folks in the marijuana trade are a little bit hard to pin down. And squirrely about revealing anything about themselves or their product. But, two of the companies I reached out to here in Los Angeles–where pot dispensaries outnumber Starbucks–gave me a general idea of the process. I’m lead to believe that their answers were vague because the legal and procedural guidelines of this brave new marijuana world are themselves vague still pretty undefined.

Adam, of Counter Catering, a non-profit collective that produces and distributes edibles to local dispensaries, says spiked foodstuffs are so popular because they are “a much safer alternative to smoking, a practice that many patients cannot physically participate in, whether it be due to illness, age, or personal preference.” Edibles are also particularly helpful to patients on chemotherapy or who suffer from illnesses that cause wasting–essentially starvation due to lack of appetite.

Also per Adam, edibles “are supposed to come from medical marijuana collectives that specialize in the making of medicinal edibles” and “made by licensed food handlers who are also medical marijuana patients.” However, a pastry chef who also produces edibles commercially wasn’t so sure. “As of right now, there are no definitive regulations except that the product must be made in a certified commercial kitchen, specifically for cannabis edibles….The city is currently mending the ordinances.” Both Adm and the pastry chef have medical marijuana prescriptions, which is presumably necessary to obtain the pot that they then transform into food and sell back to the dispensaries. Adam suggests that “patients ask to see a copy of the kitchen license that is related to the edible they are about to acquire. If the dispensary cannot produce a copy of the kitchen license/health certificate, they should consider going elsewhere.”

Baked goods are made from cannabis butter or oil (the buds are cooked in fat until the lipids absorb the TCH, and the plant matter is then strained off before use), while beverages and candy can be made from infused alcohol or glycerin. Alcohol is prohibited in dispensaries, however, so glycerin is generally the go-to medium.

Dosage is a trickier question. Per the pastry chef, “each company doses their product individually. Our products maintain a dose of 1.5g per package. The medication is consistently tested and weighed out before going into the product.” Adam notes that “dosage is different for every patient, much like alcohol affects every person differently.  For example, one brownie made by our collective is considered one very strong dose, or two strong doses. I feel that half of the brownie is one very strong dose, where others feel that the entire brownie might be a mild dose.” And I’ve, um, heard, that one brownie could also put an elephant in a coma…

His final helpful hint: ”Heat sealed, polyurethane bags are one type of packaging that is considered safe for food by the FDA. Patients should be wary of any edible packaged in foil or cling wrap, not only because it is not approved packaging, but also because the shelf life will be very short.”

That, and who knows what could be in that cookie! Aside from, you know, drugs.

I made my limoncello 100% organic by using Rain vodka (which is only 80 proof, but has a wallet-friendly pricepoint and notable smoothness) and organic sugar (which gave it that mellow earthy color, as opposed to the almost neon yellow that processed sugar allows). And of course, organic lemons from my dad’s bounteous tree.

It’s a perfect warm-weather aperitivo (pre-dinner drink) or digestivo (after-dinner drink); due to its sweetness, I would emphasize the latter. But mixed with soda water, this makes a refreshing grown-up soda, very much akin to San Pellegrino Limonata–with a kick.

Ingredients

(To make about 7 cups)

2 to 3 pounds lemons

4 cups vodka (preferably 100 proof)

3 cups sugar

3 cups water

1. Peel the lemons, carefully avoiding the pith (white part). I used a sturdy vegetable peeler and then scraped the pith off with a paring knife.

2. Put the peels in a big glass jar with the vodka and steep for a week.

3. Make a simple syrup: Dissolve the sugar in the water in a saucepan over medium heat. Let cool completely.

4. Slowly add the simple syrup to the lemon mixture, tasting as you go so it doesn’t get too sweet. Once it’s at the sweetness you like, recap the jar and let it sit a couple more days.

5. Strain the limoncello into bottles (use a funnel!). The bottles need to have been washed in hot soapy water and completely dried. I added fresh strips of lemon peel to the bottles (yellow part only) for decoration and to amp up the lemon flavor.

6. Chill in fridge or freezer. It tastes best after about a month.

What

Over 150 of the city’s best restaurants, caterers, wineries, florists, vendors and entertainers will be in attendance. Sample from highly acclaimed restaurants such as Anisette, A.O.C., Border Grill/Cuidad, Lucques, Michaels, alongside L.A. classic and Food Fare regular Pink’s Hot Dogs, plus many others. There is also a Silent Auction with vacation packages, sporting and entertainment event tickets, fine art from local artists, gift certificates from L.A.’s best restaurants, and unique only-in-Los Angeles opportunities. A VIP reception will take place before the evening session with a cooking demonstration by Alain Giraud.

Last year’s Food Fare 2009 drew more than 1,200 people and raised over $450,000 for Planned Parenthood Los Angeles. Food Fare is produced by the Planned Parenthood Los Angeles Guild, a group of over 200 women who are dedicated to providing financial and volunteer support for PPLA. Since the group’s inception almost 30 years ago, the Guild has raised over $7.2 million.

When

March 11, 2010

Daytime session (10:30 a.m. -2:00 p.m.) and evening session (6:30 p.m. – 9:30 p.m.)

Where

Santa Monica Civic Auditorium, 1855 Main St., Santa Monica, CA

Tickets

$125 for daytime session, $150 for evening

Available online at www.pplafoodfare.com or by calling 213-284-3316.

This April, set your cholesterol concerns aside for a day and join about 25,000 other revelers to celebrate Petaluma, California’s eggy, cheesy history!

What:

The 29th Annual Petaluma Butter & Egg Days Parade & Celebration

When:

Saturday April 24, 2010

10:00 AM to 5:00 PM
The parade (yes, an egg & cheese parade!) starts at noon.

Where:

Historic downtown Petaluma, CA

http://www.petalumadowntown.com

over romaine greens.  I wonder
at the pleasure these pungent fungi

bring — gold in a chef’s pan.
White truffle oil, my preference,

more peppery than the black.
Makes sense — being part Sicilian —

that the robust Italian whites
appeal more than the tamer ebon

French ones.  All sub rosa
root-clinging symbiotic

fruiting tubers — a cabal
of crafty warty walnuts.

Beware the poisonous
false ones.  A bit of truffle

oil in brash hands can be
dreadful excess.  Know

the supreme risk —
a snuffling sow with a bent

for ravenous love when
that special pheromone flares.

Still, it’s truffles’ hidden
nature that intrigues —

concealed like the echoed
treasure of my memories,

my musings, secrets I let
drizzle in my mind.

Deanie Rowan Blank’s work has appeared in literary journals and magazines including: Edgar Literary Magazine, Main Channel Voices, Mediphors – a Literary Journal of Medical Professionals, Potpourri, Expressions, Saturday Magazine, Northeast Magazine and Poetica Magazine. She was finalist for the Sunken Garden Poetry Festival Tenth Anniversary Prize.

The racchette pasta is shaped like little tennis racquets (a very charming aspect of this kind of pasta), however the bow tie pasta needs to be cut in half horizontally in order to resemble the shape of tennis skirts. The slices of bacon can be considered the tennis net and, of course, the green peas make perfect little tennis balls. Sometimes I add cauliflower as a champion’s bouquet to this mix.

Ingredients

Racchette pasta
Bow tie pasta
Olive oil
Garlic, crushed
White onion, diced
Bacon
Green peas
Black olives, sliced
Salt & Pepper

1. Begin by cooking both pastas in boiling water. When they are cooked and drained, slice the bow ties in half horizontally with a knife or scissors (to make tennis skirts).

2. While the pasta cooks, sauté diced onion and crushed garlic with oil in a saucepan. Crisp slices of bacon in the pan and add peas and sliced black olives. When everything is cooked mix it all together with the pastas in a tournament of triumph and defeat. Add salt and pepper to taste.

Mark Golamco is a painter that lives in New York. He studied art at UCLA and RISD and has had several exhibitions in Los Angeles as well as the East Coast. You can see Mark’s  work at his website.

Among several dishes my friends’ students had prepared for us was a plate of steamed bundles of sadow, bitter buds and leaves of the neem tree. These deep verdant buds began to sprout as soon as the rain arrived, covering the top of their massive trees like green umbrellas. “It is as if Mother Nature sensed we need extra bitter greens to protect us from unpredictable weather.” One of my friends said, as the other chimed in with an ancient and familiar Thai proverb, kom bpen ya, wan bpen roam—“bitterness is medicine, sweet is wind.” We nodded together in agreement. To us, this proverb is one of many exemplifying our people’s philosophy of health and well-being. That is, we are one with Mother Nature and our food is medicine.

Seven years ago, I returned to Thailand to study with a traditional Thai folk doctor, Dr. Pennapa Subcharoen. She was not only the foremost authority in her field, but was also the director of the Traditional Health Medicine Division of the Thai Public Health Department. We formed a loving friendship that lasted until she passed away in 2008 of gall bladder cancer. Dr. Pennapa was a woman of wisdom who maintained that our ancient beliefs would one day be confirmed as the true path toward health. Her prophecy has to some degree become a reality in America, as support for local, seasonal and sustainably grown foods has taken on a revolutionary fervor. What we are experiencing in this country today echoes the ancient teachings of Thai philosophy.

The elements of life—earth, water, wind, and fire—which are present in nature are also within each of us. These elements evolve as Mother Nature moves through the cyclical changes of seasons and the hours of the day. Just as different geographical terrains possess one of these elements, we humans are also dominated by one or two of them, called our “home” element. According to the Thai belief, our home elements are imprinted in our being, linking us to the particular astrological moment at the instant we were conceived.

Until recently, in order for us to find our home elements, we needed to consult either Buddhist monks or Thai folk doctors. About a decade ago, Dr. Pennapa developed a device, which she called a wheel, that can help anyone of us to find our home elements. Our home element is the compass that we can use to help us navigate through life. It can help us live harmoniously with Mother Nature and thereby maintain a life of good health—physically, emotionally, and spiritually. As in nature, where each season is defined by distinct characteristics, people with different home elements also have their own defining features. For example, the earth element person fares better in warm weather and needs to take extra precautions to nurture the muscles, bones and tendons, especially during cold weather. The water element person, on the other hand, thrives in a warm, dry climate. Wet and cold weather aggravates a water person’s respiratory and digestive systems. A person with wind element has sensitive nervous and circulatory systems that need special attention during cold and rainy days. Lastly, the fire element person wilts in hot weather but glows in the cold. The circulatory and digestive systems of a fire person can really go out of whack if caution is not taken when the weather is hot.

For us to stay healthy and in balance with Mother Nature as she evolves from one season to the next, and from one time of day to the next, it is vital that we cook and eat seasonal and, by extension, locally grown produce. For example, winter is the time of year when earth, water, and wind element people need to take special protective measures. Winter crops include buttery tubers, pungent onions, sour citrus, spicy garlic, and bitter greens. Tubers, rich in fiber, are not only good for digestion, but are packed with the vitamins and minerals that nurture our muscles, bones, and tendons—perfect for earth element people. Water people need protection for the respiratory system. Citrus nurtures the chest against the cold. Wind people, on the other hand, need spicy onions and garlic to help the circulatory and nervous systems. Although the fire person does well in the cold, eating plenty of bitter greens is an extra protective measure.

The American movement that encourages us to eat locally and seasonally is politically and environmentally motivated. It is also a given that fresh not only tastes better but is better for you. The Thai theory, however, goes a step further. The proverb I mentioned earlier, celebrating bitterness as medicine and sweetness as increasing the wind element (which affects breathing, digestion, and emotion), epitomizes our belief that Mother Nature’s bountiful gifts have hidden medicinal values. The keys to unlocking their secrets are in the nine basic natural tastes, flavors and aromas: sweet, astringent, buttery, salty, bland, bitter, sour, cool/refreshing and spicy. Some are better suited to a specific home element as well as various seasons and times of day. That is, eating the “right” foods at the right times keeps you in equilibrium with nature’s changes.

Getting back to the lunch with my friends on that wet monsoon day in Bangkok, the dishes were prepared with the vegetables and fruits of the rainy season, and the sadow (neem tree buds and leaves) whose bitterness appeases Mother Nature’s fire element, which dominates the noon hour. Bitter flavors are also most healthful for the water element, my home element. The bundles of buds were served with a dipping sauce that is sweet/salty/spicy–the first two tastes being best for my friend’s home element, earth. The spicy flavor balanced the wet and rainy day, dominated by wind, which is also my other friend’s home element.

My forthcoming book details this ancient philosophy in simple and practical terms, making it easy for you to apply it to your own lifestyle. The book also includes Dr. Pennapa’s wheel to help you discover your own home elements. I can assure you that it will not only open your eyes and mind, and help you to understand and trust your inner self, but will also allow you to gain a new appreciation for what lies hidden in Mother Nature’s bountiful gifts. From that moment of discovery, you will realize why you have always been partial to, or disliked, certain flavors and aromas. The sweetness of carrot, spiciness of arugula, the slightly bitter and bland taste of broccoli, will take on entirely new meaning.

Su-Mei Yu is the owner of Saffron, the first Thai restaurant in San Diego, California. Her latest project is a cooking school in Mae Rim, a city in northern Thailand. She inherited her love of food and cooking from her mother and has been cooking since she came to America from Thailand as a foreign student at the age of 15. She is the author of numerous articles and three books: Cracking the Coconut, which won the Julia Child award, Asian Grilling, and The Elements of Life. She also blogs about Thai cooking.