Connection, Contribution and Sustainability are all on the menu for today's episode. Chef Ned Bell joins us and shares his own Three Big Things (as outlined below). As an acclaimed Executive Chef, Restauranteur, TV personality, and Sustainability expert, Chef Ned Bell takes us on a fascinating journey thru some necessary discussions about life, the restaurant business, and Ocean sustainability (including some enlightening bits about "Wild" vs "Farmed").
Ned's Three Big Things:
1) Don't Change Too Much: It doesn't take a monumental shift to have a BIG impact
2) 52 and 12 rule: Once a week try preparing something sustainable, Ocean Wise. Once a month, try preparing something new, something you've never tried before
3) Aim for a nutrient-rich plant based diet, with sustainable protein (Fish, Meat etc) as a garnish, NOT the majority of the plate.
You can learn more about all the wonderful things Ned has going in here:
Chef | Ned Bell Culinary | British Columbia
nedbell • Instagram photos and videos
Lure: Sustainable Seafood Recipes from the West Coast, by Ned Bell and Valerie Howes
Homepage - Ocean Wise
Do you have a great topic suggestion for us to discuss on the show? Or a guest you’d love to hear us interview? We’d love for you to submit your suggestions here!
THIS BIG LIFE INSTAGRAM
THIS BIG LIFE WEBSITE
Email us at thisbiglifepodcast@gmail.com
This Big Life’s Amazon reference list
Some of these links may happen to be affiliate or partner links. That just means when you click the link to purchase something, we may receive a commission for sharing it with you, even though it won't cost you a penny more. Which is pretty great, because we were going to share it with you anyway!
Hosted on Acast. See acast.com/privacy for more information.