We all talk a good game about how to eat, what to eat, and the importance of preparing our own food from quality ingredients. The truth is that everyone faces the same dilemmas from time to time. Whether it's travel, working late, business lunches, social outings, or simply not being interested in cooking, there are many reasons that eating that home cooked meal may not always be possible.
I've decided to pose a series of questions to our members on a weekly basis on what gets them through these situations. You might be surprised at some of the answers and others might be exactly what you expected — either way, I'm hopeful that this will help you navigate your way through the myriad of awkward, inconvenient, or simply lazy situations you find yourself in.
Michael Arata from Newport Beach, California
CA: Do you put much thought into where you eat out? Or do you simply go anywhere and try to make do with what's on the menu?
MA: Eating is more than nutrition. Virtually every human culture throughout time has meals as a social/communal activity. It is also one of the best opportunities for mindfulness to be ""experienced" as every sense may be activated. I search for dining locations that offer eating experiences not just tasty food.
CA: Most memorable restaurant meal in (or near) Newport Beach?
MA: Mastro's Ocean Club in Newport Beach. While I seek variety elsewhere I have ordered the same thing for over a decade. Spicy mambo salad, bone-in ribeye and roasted brussels! A table gazing over the Pacific at sunset with lively conversation provides memories to savor, year after year.
CA: Most memorable restaurant meal outside of Newport Beach?
MA: Merriman's, Waimea on the Big Island. The fennel in the Hirabara Farm salad makes me salivate just thinking about it.
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CA: For people with special diets, how do you suggest they talk with restaurant staff in order to get what they need?
MA: As in most circumstances ask questions and be honest about your desires.
CA: Do you prepare an emergency meal when you travel? If so, what do you include?
MA: I usually have nuts and a can of sardines always at the ready.
CA: Your favorite quick meal to prepare at home?
MA: When time is short I prefer a salad. The prep is a group event and everyone pitches in and converses while chopping.
CA: Do you consume alcohol? Explain why you think it is or isn’t a good idea.
MA: I do not because my brain appreciates me when I don't.
CA: In terms of food, what is your guilty pleasure?
MA: Sourdough. I get weak in the knees at the slightest hint of its wonderful aroma. It often takes me back to my grandmother making bread for the family restaurant.
Dr. Michael Arata has an insatiable appetite for learning. While all doctors are required to complete minimal Continuing Medical Education to maintain their medical licenses, Dr. Arata attends multiple, optional courses per year, constantly adding to his expertise. Following the conclusion of his Functional Medicine training, he completed fellowships in Obesity Medicine and Metabolic and Nutritional Medicine. He is currently enrolled in the Integrative Medicine certification program at George Washington University.
As a member of the International Society of Neurofeedback and Research, Dr. Arata is actively participating in furthering patient care using neurofeedback and biofeedback. His practice is brain-centric, employing strategies to establish balance to the body’s systems, particularly the autonomic nervous system.
Read More Q&A's from the "What & Where They Eat" Series
