By Gwyneth Doland
Several things led up to this week's story on fish. Overfishing is an issue that has become inextricably linked to any discussion of seafood. Nobody wants to put his favorite fish on the endangered species list but purveyors and restaurants do want to give the people what they like. Omega-3 fatty acids, which I wrote about recently because egg producers have begun to sell omega-3-enhanced eggs, have really come to prominence over the past year, prompting many pundits to recommend salmon (a good source) more than ever. And though a firestorm has been brewing for years over Bush's environmental policies, it's only recently that the public has begun to make firm connections between the administration's policies and their allies (read: campaign donors) in the energy industry. In the past few weeks, we've seen an increase in the number of news stories covering Vice President Dick Cheney's energy task force fiasco. Scientists worldwide have criticized the administrations mishandling of science and specifically their attempts to play down the established link between coal-burning power plants and dangerous levels of mercury in the nation's fish. Which brings us to the dilemma: Is fish the new wonder food or will it slowly kill us all?
All the News That's Fit to Eat
By Gwyneth Doland and Laura Marrich
The Range Café has finally arrived somewhere in between the Northeast Heights and Bernalillo. That somewhere, specifically, is the former Lindy's location on Menaul, just east of University. After weeks of renovation that transformed the space with the Range's familiar rustic and colorful theme, the café opened last week. Like its siblings, this one serves three meals a day but will surely be a favorite for breakfast (huevos con queso!). Look for a new and interesting beer and wine list at this location. Call 888-1660 for more information.
Salmon—Good and Good for You
Using canned salmon to fill up on omega-3 fatty acids
By Laura Marrich
These tasty cakes are high in protein, low in fat and way cheaper to make than their crabby cousins. Plus it's very likely that you've already got these ingredients on hand, making it a cinch to throw together for last minute entertaining. Serve them as an appetizer or side dish, dressed up with a little red chile aioli and some lime wedges.
Know Your Ingredients
The Fish Dilemma
Wading through the murky waters of omega-3 fatty acids, mercury and PCBs
By Gwyneth Doland
Trying to eat well can be so hard sometimes. Take fish, for example. Since omega-3 fatty acids have been shown to have a wide array of health benefits, more and more Americans are including them in their diets by taking supplements and by eating more fish. Fatty, cold-water fish like salmon and tuna boast high amounts of these beneficial compounds. But the latest furor concerns levels of toxic mercury compounds in fish, especially tuna. Women especially are caught between a dietary Scylla and Charybdis; we're urged to eat more fish for the incredible health benefits of omega-3 fatty acids but warned against eating too much fish or risk terrifying neurological damage to our unborn children.
By Gwyneth Doland
Wild Caught Alaskan Salmon--It's more expensive than farmed salmon but wild-caught fish have better flavor, less mercury and other toxins and are most environmentally friendly. Look for this stuff cheaper in cans and use it for salmon cakes, burgers and in quiches.
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