We all know that eating fish is good for our health, but what we may not realize is how important it is to understand where it comes from. In this episode, Chef Michel Nischan ventures into waters all over the world in search of sustainable seafood. He'll reveal the different types of mollusks and their health benefits, take us to an abalone farm, talk to us about the pros and cons of fresh fish versus farmed fish and then bring us back to the kitchen to show us how to make scallop ceviche and hook and line Chatham Cod.
Interests: Anything with an ING:
dancing, biking, listening, talking, writing, reading,
watching, eating, drinking, running, thinking, working, dreaming,
surrendering, laughing, smiling, acting, traveling, singing, surfing,
driving, shopping, thanking, observing, welcoming, connecting,
loving, learning, sharing, practicing, asking.
Inspiration: Books: Letters to a Young Poet, Rainer Maria Rilke/
Music: Linkin Park and The Cure/
People: My mother and all of those that have come before me that have fought their
own battles and didn't give up/
Places: Carl Schurz Park, New York, NY/
Movies: In Search of a Midnight Kiss, Stealing Beauty, Beautiful Girls, When A Man Loves a Woman, In America, Magdelene Sisters, The Notebook, Run Fat Boy Run/
Things: Causes worth fighting for: Lupus and other auto-immune disorders, Organ Donation and impoverished and at-risk youth.