Another diet is rearing its head for us chefs to get a grasp on before it is asked for aboard ship. Not to worry it employs some of the basics healthy cooking techniques many chefs are already using. Do you think the age of the cow is over? Lean meats such as elk and venision are coming full circle again and standing in the forefront ready to take over menus around the world. The hormone gorged age of the cow is waning and a tsunami of leaner more organic meats are taking the front seat. Besides elk and venison, are ostrich tenderloin, bison, antelope, bear and even beaver.....did you ever eat a beaver? The diet consists of eating the leaner game meats, and cold weather berries such as cloudberries, blueberries, and thimbleberries coupled with foods rich in antioxidants and omega 3's. Kale, cabbage, walnuts and salmon are def amongst the list. There is a great deal of new game coming onto the plates and soon to the palates of the world. The diet also strays away from the heart smart olive oils of the mediterranean diet and utilizes honey and molasses as the super foods that will prevent overeating naturally by satiating you faster. Besides who wants to eat a jar of honey when you can scarf down a double cheeseburger.....OMG do they taste soooooooooo good!!! Well chefs what meat have you played with lately? Try to be specific in the name and application of the dishes so we all can learn together! Chef Peter Z and the Sea want to know!!!