Dr. Weeks’ Comment: My wife is an amazing organic gardener and we have eaten primarily organic all our adult lives. When we were blessed with 4 children, we considered it imperative that they be fed only organic food. Now when my family and I eat out we select a restaurant based upon three criteria: two of which you would expect, but the third criteria may surprise you. Yes: enjoyable food and enjoyable service are the first two criteria – but the third? SAFETY. That is correct. We want to eat safe food. I am not just talking about avoiding unhygienic kitchens where bacterial like salmonella can cause food poisoning, I am talking about seeking out restaurants where the “chain of custody” is intact and where the chef can tell me where the food was grown, where it was processed and where it was stored prior to arriving on my plate. In the case of fish, can your restaurant tell you the name of the fisherman or at least his boat that caught the fish, how many days it was in the boats hold before being processed, how many times it was frozen and thawed and refrozen before it was put on your table? Does your restaurant honor the chain of custody? I know of only one restaurant in Seattle which can do this: Duke’s Chowder House (6 locations). In each instance, the chain of custody is intact and I feel safe eating delicious entrees from their fabulous menu.
If you don’t understand chain of custody, read this article below which may shock you about where your food is coming from.
WHERE IS YOUR FOOD GROWN?