Zero Waste. Locally Sourced. The Only Restaurant in North America. Chef Chris Locke.

Ep 105. On this episode we are grateful to have Chris Locke. English by birth, Chris Locke has honed his culinary skills and knowledge internationally through the UK, Australia and France and Central America. Now currently in Mexico City at Michelin Green restaurant Baldio, Chris has a passion for using locally sourced ingredients, showcasing the best of Mexico's bounty bringing honest and challenging dishes to the table. There is a heavy emphasis on seasonality in his cooking, using fermentation and preservation to lengthen the seasons and transform their flavors.  Throughout his travels and culinary journey, there has been a theme that has been consistent the whole time: locality and seasonality.  His food philosophy feeds from these two pillars. Whether it is supporting farmers, sustainability, tackling food insecurity, high-end tasting menus or cooking at home, the core values are unwavering. #eatbetterfoodtoday #localingredients #longevity #health #foodasmedicine #zerowaste #farmers #seasonality Please visit our website https://eatbetterfoodtoday.com  for this week's recipe, interviews, books, research, videos. Look for information on Chris  https://www.linkedin.com/in/chris-locke-b72b2124 The Restaurant Site  https://www.baldio.mx/en/home/ Please Invest in the The Sante Foundation https://www.thesantefoundation.org What's In Season https://www.seasonalfoodguide.org/ Cleveland Kitchen: https://www.clevelandkitchen.com/ Segment Notes:  Breakfast: Yogurt, Peanut Butter, Banana. 1:52 The Journey to Baldio: UK to Australia to Canada to Mexico City  2:54 Fermentation to Enhance Flavors 5:08 What is Baldio all About?  8:38 -        Zero Waste, Fermentation as an Enabler Supporting the Farmers (Chinampas)  15:36 -        Chinampas are Traditional regenerative Farming as has been done for centuries but not certified -        The percentage of organic matter in the soil in the Chinampas is around 11% -        85 % of the certified organic produce in Mexico is exported Fermentation to Reduce Waste, Enhance Flavor  19:38 -        It has to be approachable and it has to be delicious The Michelin Green Star  23:24 -        Food Made Good Accreditation is a more Intensive Process Farming Agri-prenuer Programs  25:49 What's Next for Baldio  28:02 -        Byproducts like vinegar being sold at retail locations -        Launched a Salsa Inglesa, which is a Mexican version of Worcestershire sauce -        Salsa Inglesa currently sold is full of chemicals – Baldio's is not Changing Mexican Cuisine  31:47 -        Lots of Michelin Star restauarnats -        Growing Middle Class so more Meat Consumption, Growing Obesity -        Global campaign - Beans is How? -        Its In conjunction with the UN Sustainable Development Goal number two of Zero Hunger -        To Increase Bean Consumption as a Sustainable Protein Globally -        Corn and Benas a Great Food Combo and Good for the Soil The Recipe  38:02 -        A Delicious Dal – Cook Lentils for 20 minutes with some delicious garlic, ginger, aromatics, cumin, ghee. The Sante Foundation, to raise money, bring awareness, and build Centers to bring healthy food and services into underserved urban neighborhoods. In the world we live in today, we all need to do more to support one another and bring Hope into other people's lives. Join me every week as we redefine wellness one plate at a time. Let's make healthy eating accessible for everyone while supporting local sustainable farmers, chefs, businesses, and organizations.  Subscribe to "Eat Better Food Today" for weekly inspiration on living a healthier, happier, more meaningful life! This Podcast is a production of Sante Strategies, LLC.   Sante translated is - Health Means Everything.  This is the company my wife and I have started to begin this health and longevity journey, focused on food. Disclaimer: We are sharing our experiences on this Podcast. Please be sure to consult a medical professional.