The Silent "I"

Saguaro National Park: Beauty Takes on Many Forms

When planning our December roadtrip, a stop at the Saguaro National Park was an absolute must-see for my husband Frank.  Frank loves cacti of all shapes and varieties. He has kept a cactus collection for more than twenty years through moves from California to Texas and back, with only a few casualties along the way.  He loves cactus so much that Alex and I teased him throughout the trip by pointing at every wilted, dried out cactus we encountered and saying, "Hey, Dad, look! A cactus! Don't you want to take a picture of it?"

We thought it was hilarious. Frank just rolled his eyes, and endured.

 

Visiting the Salton Sea

Driving through the desert in Southern California is a study in contradictions. We drove from the opulent resorts of Palm Springs to the abandoned buildings and forgotten towns of Imperial County, where the unemployment rate is the highest in the state. The desert landscape is dotted with date palms, scrub, and not much else.  When my son looked up from his video game player long enough, he looked up and said, "Hey, mom, is that the ocean?"

I was looking in the opposite direction and replied, "We're pretty far from the ocean." Then, I saw it: the calm, blue waters of the Salton Sea, looming on the horizon like a mirage in the desert.

The Salton Sea is on of the world's largest inland seas and one of the lowest spots on earth (-227 feet below sea level).  The sea existed in ancient times, but dried up until 1905 when high spring flooding on the Colorado River crashed the canal gates leading into the developing Imperial Valley.  For the next 18 months the Colorado River rushed into the dry seabed, creating the current 35 mile long,15 mile wide inland sea.  The sea is saltier than the Pacific Ocean, but not as salty as the Great Salt Lake, and the increasing salinity over time has lead to changes in the ecosystem. The only fish that can be caught there are tilapia, but hundreds of gorgeous waterbirds make their homes and migratory stops along the shores of the Salton Sea.

About 14 miles of the shoreline is used for human recreation (boating, kayaking, fishing, and camping), but due to state budget cuts, most of these services are dwindling. There is a State Recreation Area near Mecca, California, and that is where we stopped for a visit.

We drove through a thicket of palm trees to the park entrance, where a friendly park attendant named Nick took our $5 entrance fee and gave us a sticker to put on the car.  We drove to the lot by the Visitor's Center, which was closed when we arrived. There was one other family in the parking lot at the time, and a lone fisherman out on a jetty casting a line out to the sea.  We decided to explore the beach a little, and could see hundreds of gulls and large white birds that looked like swans floating by in pairs.

Sustainable Foods Information Fair

After the wonderful, thought-provoking cooking demonstrations at the Cooking for Solutions event,  I wandered into the Monterey Bay Aquarium.  As part of the weekend's events, there was a Sustainable Foods Information Fair inside the Aquarium and out on the deck overlooking Monterey Bay.  Aquarium-goers were treated to a variety of booths, talks, and cooking demonstrations by some outstanding chefs, including Rick Moonen, Jesse Ziff Cool, and Sam Choy, all of whom are leaders in the local and sustainable foods movement.

I wandered out to the deck, where there were a number of tents set up by Whole Foods Market, and a Viking cooking station and grill for the demos.  Chef Rick Moonen of RM Seafood at the Mandalay Bay Hotel in Las Vegas was getting ready to start his demo, and joked around with the crowd. Chef Moonen is a featured chef on Top Chef Masters, where established, world-renowned chefs compete for the title of "Top Chef Master." 

Moonen recently released a new cookbook called Fish Without a Doubt: The Cook's Essential Companion, the product of four years of work applying his culinary expertise to making preparing seafood at home less daunting for the average cook.  He was passionate about seafood, sustainability, and the debt that people owe to the oceans. I bought a copy of the book, since my husband recently converted to a semi-vegetarian to lower his cholesterol levels.  I've never been particularly good at cooking fish, but I aim to try it out.  The recipes look fantastic, and hopefully I will get over my fear of fish with this book.

Chef Moonen, like the three chefs I saw in the morning, was an engaging, charming speaker with a passion for his craft. He prepared a grilled salmon with a homemade barbecue sauce that we all got to try, that was just delicious. His secret weapon? Clam juice, which he claims could "cover up a multitude of sins" in the kitchen.

Celebrity Chefs Cook for Solutions in Monterey

This past weekend, I attended a great event at the Monterey Bay Aquarium called "Cooking for Solutions".  It's an annual event in its ninth year, featuring celebrity chefs doing cooking demonstrations and speaking on sustainable food efforts.  The events lasted all weekend, but I signed up for the cooking demonstrations on Saturday morning with chefs Anthony Fusco, Kevin Gillespie, and Gerald Hirigoyen. Each Chef presented a seafood-based recipe, answered questions, and spoke about their commitments to local and sustainable food sources in their respective restaurants.

Chef Anthony Fusco, formerly of Harbour Restaurant in New York City, was up first, and showed us how to make Scallops Crudo, an appetizer similar to ceviche using passion fruit vinaigrette instead of citrus to marinate the scallops.  Chef Fusco explained the various unusual ingredients in the dish and what they meant to the balance of flavors, such as adding cocoa nibs for an earthiness and shiro dashi for smokiness. 

Both he and Kevin Gillespie waxed poetic about the olive oils and vinegars from Katz & Company, a Napa Valley artisinal oil and vinegar company that supplies great restaurants throughout the country.  He emphasized that it is important to know where your food comes from, and who is making it.

I hadn't heard of Anthony Fusco before this event, and unfortunately, his restaurant, Harbour, closed in December. He is working on opening a new place in New York called Carmela's, scheduled to open at the end of the year.  Chef Fusco was very engaging, and spoke lovingly of growing up in an Italian family in Brooklyn where Sunday dinner lasted all day.  His father, a "Wall Street man", was sitting behind me in the audience, beaming with pride at his son.  He said their favorite dish was a simple pasta with garlic, anchovies, olive oil and red pepper flakes.

Aside from his love of seafood, Fusco seemed to hold a particular reverence for bacon.  "Popcorn cooked in bacon fat will change your life," he said, drawing a laugh from the crowd (and for me, the desire to go home and try it).  He invited everyone to come to Carmela's when it opens, and assured us that "there will be pork on the menu."

Monterey Bay Aquarium: A Jewel of the California Coast

After the inspiring talk by Jean-Michel Cousteau, we were able to see some ocean creatures up close and personal at the Monterey Bay Aquarium.  This is one of our favorite places to visit in California, and we try to go several times a year.  We have been members of the Aquarium for a number of years, and try to make it down there as often as we can.  This time, my brother Troy was in town with his wife, Michelle, so we took the opportunity to show them the Aquarium.

One of my favorite parts of the Aquarium is the jellyfish exhibit.  Although I am kind of terrified of jellies in the ocean, watching them for a safe distance behind a glass is a mesmerizing experience. I'm not sure how they get them to appear to light up, but they looks like the floating ghosts of flying saucers, and take on an ethereal quality in the dimly lit backdrop of the Aquarium.

Saving the Oceans with Jean-Michel Cousteau

A few weeks ago,  we were invited to hear a lecture by oceanographer and environmentalist, Jean-Michel Cousteau, son of the late Jacques Cousteau.  Frank and I grew up enthralled by The Undersea World of Jacques Cousteau and are proud owners of several of Jean-Michel's video series on PBS.  We wanted Alex to hear what he had to say, since care of the ocean will largely be left to the next generation. 

Cousteau was speaking at the Northern California regional convention of Rotary International.  We were invited to the dinner as guests of District Governor Loren Harper.  The Rotary Club has a longstanding tradition of community service and involvement in important issues, and it was an honor to be among this distinguished group of community leaders.

Jean Michel Cousteau's passion for the deep blue see was evident in his remarks, probably a result of his taking his first dive below the surface at age 4.  He showed video clips of amazing animals and underwater habitats, along with startling scenes of plastic debris washed up on the shores of one of the uninhabited islands of the Pacific.

Cousteau runs the Ocean Futures Society, which runs educational programs on conservation of the world's oceans and how people can get involved.  The Ocean Futures Society runs an annual family camp on Catalina Island, where families spend a week in August learning about the ocean.

During his remarks, Cousteau urged everyone to consider the environmental impact of throwing trash into the ocean and into landfills.  Millions of tons of plastic garbage are floating in the Northern Pacific Gyre, in a mass the size of the state of Texas.  Cousteau's group and others are working toward cleaning up the mess, but in the meantime, wildlife ingest bits of plastic debris and die from it. 

He spoke about the practice of shark finning and showed a video of Chinese fishing boats capturing sharks, cutting off the fins and throwing the shark back into the sea to die.  The fins are used in Shark Fin Soup and other delicacies in China and other parts of the world, without regard for the impact on the shark populations. Cousteau noted that sharks have a particularly bad rap, mainly due to Hollywood's portrayal of Great Whites and human-hungry predators.  He showed footage of himself diving and catching a ride on the dorsal fin of a Great White.