Then came the battling letters to the editor, scientist vs. scientist. A plurality of the independent scientists who wrote to the Times seemed to favor the viewpoint of the president’s council: our bodies and bloodstreams have become repositories of potentially toxic chemical residues.
The council offered a few recommendations. Top among them: choose organically grown produce, and if not, rinse thoroughly to remove the pesticide and weed-killer residues likely to be clinging to them. Choose natural meats raised without antibiotics, growth hormones, pesticides — and don’t char them or cook them well-done. Get a water filter (here in SD, that seems almost a necessity, given the flavor of our tap water), and store the filtered water in glass, not plastic. Use glass containers and covers, not plastics, when heating foods in the nuker. All this goes double if you’re pregnant, nursing, or have small children.
Finally, a bit of sad restaurant gossip. Blanca’s chef, Jason Neroni, has gone back to New York. He loved his unprecedented creative freedom while working at Blanca, he says, but his wife couldn’t find a job here in her field (arts administration), and supporting a family on one salary proved impossible. Blanca’s owners are searching again. I’m just glad I got to eat his exciting cooking while he was here. ■
ATE Comfort Cuisine
DELIVERY AREAS: UTC, University City, Mira Mesa, Carmel Valley.
HOURS: 4:00–10:00 p.m., Monday–Saturday (closed Sunday). Nightly changing menu of a single entrée with appropriate sides.
PRICES: $10 for one generous portion, all-inclusive.