Tag Archive for: Food

Portland, OR – On Wednesday, February 14th, Quaintrelle is the place for couples as chef du cuisine Bill Wallender offers delicious Valentine’s Day specials such as scallops and a rib eye for two with Oregon black truffles, in addition to the regular dinner menu. Bar manager Camille Cavan will be mixing up cocktails for two, served table-side.

New sous/pastry chef Matt Ives is serving up a chocolate dessert that not only indulges the senses but feeds the conscience as he participates in the 5th Annual Chocolate for Congo. All month long, Quaintrelle and 12 other Portland restaurants and bakeries will serve up chocolate desserts made with Theo Chocolate. Ives’ creation is a Theo Chocolate Bombé with Salted Caramel Bananas – a flourless chocolate cake with dark chocolate mousse, salted caramel bananas, and chocolate-dipped cashew brittle with coconut.

One dollar from the sale of each dessert will go to Eastern Congo Initiative, a non-profit working on grant-making and advocacy with and for the people of eastern Congo. The dessert will be available on Valentine’s Day and throughout the month of February.

Have you experienced Quaintrelle?

Dinner service starts at 5:00 pm and reservations are strongly recommended by calling 503.200.5787, through OpenTable, or at www.quaintrelle.co

Hood River, OR — This February kicks off the inaugural Hood River County Foodie February, a month-long celebration of the area’s outstanding dining scene that gives visitors and locals alike the chance to support local restaurants and discover some of the best food and menus in the region.

Located in the agriculturally rich Hood River Valley, Hood River has an innovative, regionally inspired food scene that rivals its big-city neighbors but is infused with small-town charm. (Heads-up on great Valentine’s Day destination idea!)

Foodie February specials include:

  • Camp 1805: Taco Tuesday! Happy-hour tacos all day, along with $6 Mt. Hood Mules and $6 margaritas
  • Full Sail Brew Pub: On February 8 (5-8 PM), join the February Brewmaster Dinner, which features five courses paired perfectly with five tasty beers. $45 per person, limited seating. Reservations: 541-386-2247.
  • Riverside: 2-for-1 Winter Pasta Special, Sunday-Thursday
  • Hood River Farmers’ Market: Go right to the source every first and third Saturday of the month (1-4 pm), when the winter farmer’s market is held indoors at Springhouse Cellars (1st and Cascade Streets). The market features a variety of local food, including local produce, veggies, meats, eggs, cheese, baked goods honey and other artisanal food stuffs. Customers can also shop for unique products from local artists and makers. Foodie February live music: Feb. 3 – Henry Schifter; Feb. 17 – Ole Rusty
Foodie

Come join the fun!

Portland, OR – With Mardi Gras falling the day before Valentine’s Day this year, there two delicious evenings worth of excellent dining available at Acadia Bistro.

On Tuesday, February 13th, chef/owner Seamus Foran will offer a 3-course dinner for $25, including special Mardi Gras entrees, a house greens salad, and King Cake bread.

Mardi Gras Entrees
Louisiana Wild Catfish cornmeal fried with black-eyed peas and deviled tasso
Cajun Jambalaya with smoked chicken, andouille sausage, house-made tasso and smoked tomato relish
Louisiana White Shrimp Creole with black kale, button mushrooms and spinach
Crawfish Linguine shrimps, sherry-tomato cream and spinach
Smoked Pork Cheeks white bean cassoulet
Smoked Pork Cheeks white corn grits, apples, red chili honey
Crawfish-Andouille Mac & Cheese

The regular dinner menu will also be available, and the above Mardi Gras entrees are available as a la carte options. As is Acadia’s tradition, the lucky finder of a toy baby in a slice of King Cake will win a $50 gift certificate.

On Wednesday, February 14th, the restaurant will serve a 4-course Valentine’s Day dinner for $70 per person:

Lagniappe
Smoked Tomato Soup

First Course
Hush Puppies orange-horseradish marmalade
Louisiana BBQ Shrimp lemon, butter, black pepper and rosemary
Wild Mushroom Ragout pearl onions, fresh herbs and puff pastry
Cornmeal Fried Willapa Bay Oysters jalapeño waffle, buttermilk dressing

Second Course
Field Greens Salad crumbled egg and Creole mustard vinaigrette
Roasted Beet Salad arugula, frisee, feta, pumpkin seeds

Louisiana Blue Crab Bisque crawfish toast and watercress
Seafood Gumbo blue crab, crawfish tails andouille and okra with white rice

Acadia

Seafood Gumbo. Photo by Aubrie LeGault.

Third Course
Filet of NY Striploin garlic whipped potatoes, Oregon truffle butter and red chile jus de veau
Louisiana Seabream skillet bronzed with blue crab, mandarins, spinach Madeleine, and almonds
Smoked Pork Cheeks white cheddar grits, apple, and pecans
Blackened Shrimp Acadian crawfish stuffing, celery root remoulade, smoked tomato beurre blanc
Goat Cheese Gnocchi apples, sage, chanterelle mushrooms, pecans, and butternut squash

Dessert
Bread Pudding bourbon caramel sauce, pecans, whipped cream
Banana Crème Trifle candied peanuts
Buttermilk Chocolate Cake chocolate ganache, brown butter-sea salt ice cream

Acadia

Bread pudding. Photo by Aubrie LeGault.

Dinner service starts at 5:00 p.m. Reservations are highly recommended and can be made by calling (503) 249-5001 or through OpenTable.com.

About Acadia
Located in the Sabin/Irvington neighborhood of Portland, Acadia has been serving modern American cuisine rooted in Louisiana food traditions since 2001. The restaurant uses locally-grown fruits, vegetables and meats, as well as exclusively wild caught seafood from the Gulf coast and Pacific Northwest. The restaurant is located at 1303 NE Fremont St. in Portland. For reservations, please call (503) 249-5001. www.acadiapdx.com

Camas, WA – Varo Interior Design just announced that the Motor Yacht Chasseur has won best power yacht in the 40m to 65m category by the International Superyacht Society.

The M/Y Chasseur was built by local Vancouver, WA based Christensen Shipyards and designed by Tonya Lance of Varo Interior Design, a Camas company. Chasseur was also the recipient of a ‘Special Achievement’ award at the at the Showboats Design Awards earlier this year.

“When we started the process, I met with the owner to see his vision, and learned he loves the modern design,” said Lance. “I got his reaction to every sample, which included fabrics, carpets, wood, and stone. I brought as many materials as I could for him to view, and then started to build pallets for each room. We selected every piece of wood and stone, and every door is custom.”

Lance said most communications with the owner were by email, but that major presentations were made at Christensen Shipyards, which is located right on the Columbia River. The project took 36 months to complete.

The yacht’s interior really is the pinnacle of refined luxury. Each detail was mindfully designed to pleasure the most selective connoisseur. Milk glazed figured Sycamore walls filled with an abundance of impressive windows graciously surround Chasseur’s light, modern, elegant interior. Her classic teak interior flooring is beautifully accented with holly inlays and adorned with plush silk area rugs. Each piece of furniture is customized to offer the highest level of comfort and performance.

Her handcrafted Santos Rosewood casegoods are embellished with elements of polished stainless steel and shagreen. Chassuer’s main stairwell is a sculptural work of art showcasing glass and woven leather walls with floating glass treads. Her six luxurious staterooms with en suite bathrooms comfortably accommodate 12 guests. Each stateroom is equipped with autonomous control of an extensive movie and music library, U.S., Caribbean and European satellite television, iPad interface, and the fastest internet speeds available. Every guest bathroom aboard the vessel is clad in exotic onyx stones sourced from the finest quarries around the world. The interior and exterior bar surfaces are composed of backlit crystal agate and mirrored glass. The outdoor living areas provide abundant opportunities for dining, entertaining and basking in the sun. The Sun Deck arrangement features a full height bar, large Jacuzzi tub and lavish lounge areas. The bridge deck will offer two alfresco dining arrangements as well as a chic open air lounge area. The main aft deck provides a lavish seating arrangement and a full height service bar area. All exterior decks will be fully equipped with ample room designated for a helipad and toys.

“The yacht has a natural progression from the outside to the inside,” said Lance. “There’s no tinting on the windows, which keeps it in harmony with nature.”

The yacht is owned by a U.S. resident, but will be docked in the Mediterranean, and is currently en route to France.

M/Y Chasseur is 160 feet long, has a range of 4,000+ nautical miles, and has a maximum speed of 16 knots.  It is powered by two CAT 3512C series engines with a C-rating 1650 HP at 1800 RPM maximum continuous rating.

Yact

Chasseur Sky Lounge.

About Varo Interior Design

Varo Interior Design was started in 2007 in Vancouver, WA by Lance. Varo Interior Design’s mission is to gracefully design, plan and manage optimal environments through inspired collaboration and interactive process. Varo Interior Design takes a client-driven approach to every project.

“We are guided by integrity to create designs that will last and be loved,” said Lance. “We accomplish this by carefully detailing interiors in ways that encourage the highest levels of flexibility, durability, performance and appreciation. Our designs capture the spirit and vitality of the surrounding context, focusing on the integration of the project goals with the heritage of the built and natural environment.”

She said from client to client the context may vary, but they always produce designs inspired by the surroundings and reflect the uniqueness of each individual situation. Their inherent nature is to be creative and artistic problem solvers, and believe that only through a collaborative process can excellent design be achieved. To that end they are open and inclusive, welcoming inspiration from all. They also like to challenge the status quo.

About Tonya Lance

With over 17 years of professional experience, Lance is eager to help clients achieve optimal comfort and visual harmony. Tonya is grateful for the opportunity to collaborate with a wide range of clientele. She is noted for achieving high echelons of design within any budget. Tonya continually strives to develop strong working relationships to foster open communication and overall clarity. She is continually developing and in search of innovative design solutions. Her formal education includes a Bachelors of Art in Interior Architecture for Marylhurst University as well as a Certificate in Architectural Project Management from Portland State University.

To learn more, visit www.varodesigns.com

Yacht

John, Oliver, and Tonya Lance, of Camas. Photo by Jennifer Barnes.

About Christensen Shipyards

Christensen Shipyards was founded in 1983 in Vancouver, Washington by Dave Christensen, and builds state of the art yachts of 120’ and more for discerning clients who recognize Christensen’s global reputation. Christensen Shipyards has been a staple in the yachting community and the Pacific Northwest for over 30 years. The shipyard encompasses over 300,000 sq. ft. of climate controlled manufacturing space and employs over 100 craftspeople. State of the Art facilities and modern manufacturing techniques enable Christensen to adhere to high manufacturing standards and build yachts of unsurpassed quality and beauty.

To learn more, visit www.christensenyachts.com

Yacht Image Gallery

All photos by Jeff Brown.

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This month’s Downtown Camas First Friday, to be held November 3 from 5-8 pm will be filled with fun activities centered around being “thankful for pie!”

Start the evening at the Downtown Camas Association (DCA) tables at Journey Community Church at 4th and Birch for your pie passport and activity list.

First Friday activities include:

  • Pie tastings in participating businesses — vote for your favorite pie and be entered to win prizes from the merchants, which include the pies themselves.
  • Pie Walk parties start at 7 pm at Journey Church — you can win a delicious pie, some other treats and have fun dancing. Truly Scrumptious and Cake Happy are donating some of the pies.
  • There will be a pie raffle at the DCA tables inside Journey Church, which is sponsored by Carla Edwards from allclarkcountyhomes.com
  • Kids’ autumn crafts at the DCA tables and painting with The Paint Roller.
  • Family friendly gratitude activities
  • Art shows at Camas Gallery, located at 408 NE 4th Avenue; Second Story Gallery, located at 625 NE 4th Avenue (featuring Annette Jackson); and Attic Gallery, located at 421 NE Cedar, featuring Mike Smith and Terri Axness.
  • S’mores roasting at Journey (weather permitting).

And, be sure to stop by at the fine restaurants in downtown Camas.

To learn more, visit www.downtowncamas.com

Pie

Summer berry tart with custard cream, food

Washougal, WA — Who doesn’t love a good tamale? Well, this Saturday afternoon you will get a chance to try a whole bunch of them at the  Southwest Washington Tamale Festival, which will be held in downtown Washougal at Reflection Plaza (the Town Square), from 1-9 pm.

Hosted by the Southwest Washington League of United Latin American Citizens, the family friendly event celebrates great cuisine and the tradition of Latino culture. General admission is free, though patrons will have to pay for their food and other purchases.

The fun event features tamale contests for two groups: Homestyle — which is for individuals to show off their own family recipes; and Professional — which is for restaurants, caterers, and food trucks.

Contest winners will be based on the following criteria:

  • Technique
  • Taste
  • Appearance
  • Quality

The festival also features a craft area for children, tamale demonstrations, food vendors, a beer garden, craft vendors, music, as well as dancing.

Entertainers include Gerardo and Nekla Calderon with a “Leyendas de Mexico” show at 3 pm; Hudson’s Bay High School’s Las Bonitas y Los Caballeros Ballet Folkloric at 4:30 pm; and Son de Cuba Quartette at 6 pm.

Proceeds and donation collected from the festival will support future scholarship stipends for local youth. To learn more, email the festival organizers at [email protected]

Tamales

Tamales cooking: beef, chicken, and pork.

From multiple hurricanes to major catastrophic wildfires, the United States and neighboring nations have been dealing with a string of natural disasters in recent weeks and months. Millions have been without water and/or electricity, and have had to evacuate their beloved homes. Some can never go back.

While first responders do their absolute best, government agencies, such as the Federal Emergency Management Agency (FEMA) and charitable groups, such as the American Red Cross, instruct citizens to have at least 72-hour emergency kits on hand to sustain life until help can arrive. Given the extent of these catastrophes many say one to two weeks is better for planning.

“A family that plans ahead isn’t part of the problem when disaster strikes,” said Laurie Burkons, a Portland designer. “They are part of the solution. Let’s all be part of the solution.”

So, how to do that?

Start with the 72-hour kit, which should include at least the following:

  • Water — one gallon of water per person per day for at least three days, for drinking and sanitation
  • Food- at least a three-day supply of non-perishable food, per person
  • Battery-powered or hand crank radio and a NOAA Weather Radio with tone alert
  • Flashlight
  • First aid kit
  • Extra batteries
  • Whistle to signal for help
  • Dust mask to help filter contaminated air and plastic sheeting and duct tape to shelter-in-place
  • Moist towelettes, garbage bags and plastic ties for personal sanitation
  • Wrench or pliers to turn off utilities
  • Manual can opener for food
  • Local maps
  • Cell phone with chargers and a backup battery

Prepared families generally store food that has a long shelf life, such a freeze dried foods, but Meals Ready to Eat (MREs) are another option to consider. The U.S. military has mastered the MRE, and outdoor enthusiasts take MREs on long hikes or camping trips.

But, what’s best for you?

MRE

MRE stands for Meals Ready to Eat.

MRE’s

According to the The Ready Store, many preparedness suppliers sell the same MREs the US military feeds its soldiers. These are top quality, delicious meals that are ready to eat. You can eat them as-is, or you can use the heater included in the packaging to heat them up to eat. This makes them a great solution for short-term food storage.

Camping/Hiking- MREs have a higher calorie count (and usually protein content) so they will keep you full longer. They are also tightly packaged, minimizing space.

Bug-Out Bag- MREs are perfect for bug-out bags. For the same reasons they are good for hiking and camping, they are good for 72 hour preparedness packs. A full meal is about 15 oz and takes up minimal space, while its 1055 calories can be spread out through the day. Two full meals can feed you for a day.

Cons of MREs

  • MREs are not as shelf-stable as freeze-dried foods. They have a shelf life of only 1-5 years, making them unsuitable for long-term storage.  (The cooler and drier the environment, the longer the shelf life.)
  • MREs are packaged to feed one person instead of multiple servings in freeze-dried packaging.

MREs are a smart emergency preparedness option that requires some rotation.

Freeze-Dried Foods

Freeze-dried foods are healthy and full of flavor. Fruits and vegetables are freeze-dried as they are picked. Meats and entrees are freeze-dried as soon as they are cooked. When freeze-dried, the foods retain almost all of their nutrition and flavor.

Where Does Freeze-Dried Food Belong in Emergency Preparedness?
Freeze-dried foods are made for long-term storage. With a shelf life of up to 30 years (in optimal cool, dry conditions), they are perfect for building an emergency reserve. However, freeze-dried foods don’t have to be used solely for long term food storage.

Daily use– A #10 can (about the size of a large coffee can) or a pouch of freeze-dried food, once opened, will actually stay good for 6-12 months, if stored covered and in a cool, dry place. That means you can use your storage food for every-day recipes.

Convenience Meals– Freeze-dried foods are just-add-water convenient. For instance, breakfast can be as easy as adding hot water to freeze-dried bacon and eggs.  Entrees, fruits, and vegetables are easy to reconstitute, making mealtime easy and fast.

Cons of Freeze-Dried Foods

The main con is that freeze-dried foods requires hot water to hydrate. While you can eat the food without the water, it is dry. Also, some foods don’t constitute back to their original form (although they constitute to original nutrition).

MREs and freeze-dried foods both have important places in your emergency preparedness. But, the key is being prepared for any emergency, and how you choose to do that is up to you.

To learn more, visit www.ready.gov

VANCOUVER, WA — Killer Burger, a locally-owned restaurant chain offers a simple menu of burgers and fries that come in generous portion sizes. Every burger is 1/3 pound of local grass fed beef, and each customer has nine burgers from which to choose.

Popular selections are the PBPB (Peanut-Butter-Pickle-Bacon)! and Classic Burger. The PBPB! is made with their peanut butter sauce (a customer favorite, and an ingredient that’s generated quite a bit of buzz), pickle, bacon, mayo, grilled onion, and their House sauce. The Classic comes with bacon, American cheese, lettuce, tomato, House sauce, grilled onion, and a pickle. Every burger comes with bacon and bottomless fries.

More Killer Burger Menu Items:

  • The Purist Burger: American, Mayo, Ketchup. Bacon on the side (Sold only in it’s pure form)
  • Black Molly: Bacon, Philly Steak, Provolone, KB’s Own Brined Chilies, House Sauce, Grilled Onion, & Mayo
  • Meathead: Bacon, Two Patties, Cheddar, Grilled Onion, House Sauce
  • Fun Guy: Bacon, Mushrooms, Melted Swiss, Smokey House Sauce, Grilled Onion, & Pickle
  • The Bender: Bacon, House Sauce, Grilled Onion, Cheddar, Crispy Jalapeños, Sriracha BBQ Sauce
  • Jose Mendoza: Bacon, KB’s Own Roasted Green Chilies, Monterey Jack, Smokey House Sauce, Grilled Onion, & Pickle
  • Teemah: Bacon, Melted Bleu, Smokey House Sauce, Grilled Onion, & Pickle
  • Barnyard: Bacon, Ham, Egg, American, Lettuce, Tomato, Smokey House Sauce, Grilled Onion, & Pickle

We sampled the Teemah, which is really rich, the melted bleu cheese blends in with the meat. You can subtly taste the hot sauce, and the grilled onion isn’t overbearing. The Bender has a mild kick to it, and it blends in with the bacon and the BBQ Sriracha. The Jose Mendoza has a nice flavor with the green roasted chiles and Monterey Jack cheese — it’s not too spicy and has a really good flavor. The smokey house sauce really complements their burgers.

Killer Burger opened it first store in 2010 in the Hollywood District. The Portland-based company has 10 stores throughout Portland metro, with one store in Vancouver, on 164th Street. The restaurant is known for their seared burgers. Instead of cooking the hamburger, they smash the burgers into the grill, giving it a really nice sear on one side. It makes for a very flavorful meal. Try them out! You’ll enjoy it.

To learn more, visit www.killerburger.com

Image Gallery

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Inflammation is your immune system’s response to injury or infection. The inflammation process cleans out damaged tissue and sets the stage for healing to begin. But, if something interferes with the complex chemical balances of the immune system, the body fails to produce anti-inflammatory responses. In this case, inflammation becomes chronic.

Presented by Marc Davis, DC and Christina Alvira, DC

Dr. Davis and Dr. Christina are concerned about the negative effects of chronic inflammation, which range from allergies to life-threatening diseases. Headaches, back pain and neck pain may also be a sign of chronic inflammation.

Chronic inflammation also often manifests as an autoimmune condition, such as fibromyalgia, lupus and rheumatoid arthritis. The body reacts to a non-existent threat and attacks its own tissues.

In other cases, chronic inflammation can be mild enough to go unnoticed yet cause significant cumulative damage over time to one or more organs or systems. The possible results can include cancer, heart disease, diabetes or osteoporosis.

The Food Factor

Fortunately, along with regular chiropractic care, you can reduce or prevent out-of-control inflammation with smart food choices.

Research tells us that what we eat is directly associated with blood levels of C-reactive protein (CRP). This protein is a key marker for measuring inflammation. A typical modern diet – heavy in refined grains, sweets and other processed foods – correlates with high CRP levels. Obesity, also rampant today, leads to higher levels of chronic inflammation (Arch Intern Med 2007;167:31-9).

Eating to prevent chronic inflammation is not complicated – an anti-inflammatory diet is in line with the smart food choices Dr. Davis and Dr. Christina already recommend for patients to maintain optimal wellness.

Beneficial Antioxidants

Fruits and vegetables are rich in anti-oxidants, such as vitamins A, C and E, and selenium. These nutrients protect cells from damaging chemicals called free radicals. In fact, antioxidant therapy shows great promise as a treatment for immunodeficiency conditions that arise from chronic inflammation. Intake of the antioxidants vitamins C and E, and selenium is associated with lower blood levels of CRP (Eur J Clin Nutr 2008;62:127-27).

Flavonoids are an array of chemicals found in foods, which also offer powerful antioxidant activity. Berries and cherries, for example, are a rich source of a flavonoid called anthocyanin. An investigation at the Harvard School of Public Health showed lower blood levels of CRP in women who regularly consume strawberries (J Am Coll Nutr 2007;26:303-10).

Carotenoids – responsible for the striking orange color of winter squashes, carrots and sweet potatoes – also have strong anti-inflammatory properties. Other foods reputed to be rich in inflammation-fighting antioxidants include asparagus, broccoli, peppers, tomatoes, spinach, red wine and dark chocolate.

Vitamin D also regulates inflammation. Vitamin D is synthesized by the skin in response to sunlight and also occurs naturally in liver and fatty fish.

Vitamin K is anti-inflammatory as well, suppressing key chemicals in the inflammation process (Med Hypotheses 2010; Epub). Get vitamin K from dark leafy greens, eggs, meat and dairy products.

Whenever possible choose organic, locally produced foods. Pesticide residue may trigger inflammation.

Dairy, Eggs and Meat

Several animal products contain anti-inflammatory compounds. One that is receiving a lot of attention lately is conjugated linoleic acid (CLA), a fatty acid abundant in meat and milk from grass-fed animals (J Dairy Sci 2000;83:1016-27).

CLA is also found in eggs, particularly those from free range birds. Research shows that CLA is a potent antioxidant with anti-cancer traits. In addition, CLA appears to combat inflammation and heart disease (Nutr Metab 2010;7:5).

An additional weapon against inflammation – a sugar molecule called oligosaccharide – is plentiful in goat’s milk. Oligosaccharides may also be responsible for goat milk’s superior digestibility over cow’s milk (Clin Nutr 2006;25:477-88).

Other anti-inflammatory dairy foods include lacto-fermented foods such as yogurt and kefir. Numerous scientific studies show that regular yogurt consumption reduces intestinal inflammation. Kefir, a yogurt-like beverage, also appears to decrease inflammation in people with asthma and tissue swelling (Immunology 2007;212:647-54).

In contrast, a diet high in red meat may instigate inflammation.

Foods

Young people having a good farm dinner.

 

The Facts on Essential Fatty Acids

The essential fatty acids – omega-3 and omega-6 – are so named because they cannot be manufactured by the body. They must be obtained from food sources. Omega-6 functions to activate the immune system and trigger inflammation. On the other hand, omega-3 converts into powerful compounds that counteract the inflammatory response. Many modern health problems are blamed on a disproportionately high ratio of omega-6 to omega-3 fatty acids in today’s Western diet.

The omega-3 known as docasahexaenoic acid (DHA) is an important building block of the brain. DHA consumption is critical to prevent inflammation of the brain, a precursor to many diseases of the central nervous sustem (J Neurochem 2007;101:577).

Fish is the most prominent source of omega-3, particularly DHA. Choose wild fish over farmed fish to maximize the anti-inflammatory effects since the DHA comes from algae and plankton in their natural diet. For instance, research indicates that farmed tilapia and catfish have a high ratio of omega-6 to omega-3, compared with naturally raised varieties (J Am Diet Assoc 2008;108:1178-85).

When shopping for seafood, it is essential to steer clear of varieties with high leve4rls of mercury or other contaminates, which may lead to heavy metal poisoning. Swordfish, bluefish and some varieties of tuna are among the most highly contaminated. For a quick and easy way to search if your favorite seafood is safe, visit http://seafood.edf.org/guide/best .

Besides fish, some nuts and seeds are excellent sources of omega-3 fatty acid. They are particularly rich in a specific omega-3 called alphalinolenic acid (ALA). Flaxseeds, flaxseed oil and chia seeds are among the most potent sources of ALA, while walnuts contain a modest amount as well.

In contrast, many common vegetable oils are high in pro-inflammatory omega-6, which most of us need to reduce in our diets. These include palm, soybean, canola, and sunflower oils.

Spicy Solutions

Certain spices are revered around the world for their medicinal qualities. Two of these are proven effective against inflammation: turmeric and ginger.

Turmeric – responsible for curry powder’s yellow color – has been used in traditional Indian medicine for centuries to counteract inflammation. Modern research confirms that turmeric is particularly beneficial against rheumatoid arthritis (Arthritis Rheum 2006;54:3452-64).

Ginger is as effective at reducing swelling as non-steroidal anti-inflammatory drugs. Research shows that is suppresses certain biochemical processes of chronic inflammation. Unlike conventional drugs, however, ginger has minimal side effects (J Med Food 2005;8:125-32).

Ongoing research indicates that a myriad of other herbs and spices may ward off inflammation. So it’s a good idea to cook with as many of these natural flavor boosters as possible.

Trans Fats & Sugar: Two to Avoid

When it comes to preventing chronic inflammation, two foods are best avoided altogether: Trans fats and sugar.

Trans fats are already an infamous nutritional villain. They are synthetically produced by adding hydrogen atoms to certain unsaturated fat molecules – hence they are also known as hydrogenated oils. A revealing study demonstrated up to 73 percent higher levels of the inflammation marker CRP in individuals in the top 25 percentile of trans fat consumption (J Nutr 2005;135:562-6). Common sources of trans fat to avoid include margarine, vegetable shortening and many processed foods.

Refined sugar and high fructose corn syrup found in many processed foods and drinks triggers spikes in blood sugar. These spikes lead to subsequently high insulin levels in the bloodstream. This causes hormonal changes that throw the immune systems out of balance and encourage inflammation. Research confirms that heavy consumption of sugar increases inflammation while a low-sugar diet can dramatically lower it (Physiol Behav 2010;100:47-54; Am J Clin Nutr 2005;82:421-7).

Optimal Health University™ is a professional service of PreventiCare Publishing®. The information and recommendations are appropriate in most instances. They are not, however, a substitute for consultation with a health-care provider such as Dr. Davis. Copyright, 2017.

Dr. Marc Davis and Dr. Christina Alvira adjust patients at Davis Family Chiropractic & Massage, a thriving wellness-oriented office located next to Fred Meyer in Fisher’s Landing. For FREE monthly tips and community events like us on Facebook or become a member of our website www.davisfamilychiro.com. To schedule a time to meet with Dr. Davis or Dr Christina, or to get information about having him speak at your club, church group or workplace, call (360) 823-2225. Mention “Lacamas Magazine” and “Free Scan” to get your Computerized Back and Neck Scan (regularly $95) for FREE (limited time offer).

To learn more, visit www.davisfamilychiro.com

2415 SE 165th Avenue, Suite 105

Vancouver, WA 98683

(360) 823-2225

Camas, WA — Salmon is arriving now, about six weeks late, says Sam Bellamy, owner and operator of B&B Fish Market in downtown Camas. “It’s finally here,” she said. “In time for Father’s Day!”

The local market receives fresh fish several times a week from local fishermen, who bring their catches of the day from local rivers and coastal waters.

The shop itself has everything you need to enjoy fresh seafood that you can cook or grill yourself. Or you can buy it smoked for a great meal. All the smoking is done on the premises. Prices fluctuate daily, based on the market.

The store brings a wide variety of seafood to market, including:

  • Sockeye
  • Chinook
  • Halibut
  • Dover Sole
  • Sea Bass
  • Aji Tuna
  • Fresh scallops
  • Oysters in shell
  • Mussels
Fish

Sam Bellamy holds up two fresh salmon.

 

Fish

This oyster knife comes highly recommended by B&B. It makes for a great Father’s Day gift.

About B&B Fish Market

Bellamy said: “For a time we have five generations enjoying the fresh catch throughout the waters of the Pacific Northwest. We have supplied fresh and smoked fish to our family and friend along the way and taken, many, many family members, friends and co-workers fishing, crabbing, and clamming. Robert’s dream was to say this fresh fare with others, so we opened B&B Fish Market in Camas, in May 2015. we are a small, family-owned business that includes Zetta (mom), Robert and his wife, Janel. Our goal is to provide the area with fresh, wild and local fish/seafood year round by availability during the various seasons off our coastal waters and local rivers.

To learn more, visit www.bbfishmarket.com

 

Fish

B&B Fish Market smokes fish on the premises.