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.
Jamie Scott from Christchurch, New Zealand
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?
JS: We are fortunate here in Christchurch (and New Zealand in general) that there are generally always plenty of options to support those who are gluten-free, dairy-free, and for those so inclined, meat-free. Increasingly we are also seeing more places list meals as "Paleo". The cafe and restaurant scene here does very well to cater for many different tastes. So for us, any thoughts about where to go are largely ones of ambiance, dining indoors or out, and proximity to home (can we bike or walk there - our preference), rather than food.
CA: Most memorable restaurant meal in Christchurch?
JS: The thing with being spoiled for choice is that memorable meals become more about who you are with than the food. That said, one of my favourite places is a nearby restaurant, Fiddlesticks. It was started by a young guy who I used to personal train many years ago, and was one of the first central city restaurants to rise up out of the rubble of our devastating 2011 earthquakes. More memorably, it was one of the first restaurants that Anastasia and I dined at together in New Zealand (Anastasia coming from Australia). All of the food here is to die for, but if you don't order a side of duck fat roasted potatoes to go with your main, you have seriously missed out!
CA: Most memorable restaurant meal outside of Christchurch?
JS: It's a cliché for a Kiwi, but our lamb is the best in the world! Anastasia, in her answers, gave a nod to Botswana Butchery and the lamb shoulder we had there. I'll stick with Queenstown and lamb, and go for Pedro's House of Lamb. Not quite a restaurant and more a "fast-food" place, if you can call a takeaway slow-cooked lamb shoulder with scalloped potatoes fast food!
Sharing 3 or 4 trays of lamb with our overseas friends, just before the 2015 Ancestral Health Society of New Zealand international symposium, will remain an amazing memory. I'm looking forward to repeating this with both new and old friends at our symposium in Queenstown in October this year.
CA: For people with special diets, how do you suggest they talk with restaurant staff in order to get what they need?
JS: Gluten and dairy-free meals are generally very well catered for. If there are specific requirements beyond this, I would suggest calling the restaurant and discussing these are the time of the booking. It has always been my experience that chefs will do their best to cater for people as best they can. That said, it is poor form (in my opinion) to go into a restaurant with a sense of entitlement and expectation that they will cater to very specific needs without prior warning.
CA: Do you prepare an emergency meal when you travel? If so, what do you include?
JS: Travel foods are generally things like nuts, fruits, and cold meats. But these aren't really emergency meals per se. When traveling in NZ, a good meal can nearly always be found. International travel, and particularly long haul travel to the USA can be a different story however!
CA: Your favorite quick meal to prepare at home?
JS: For us, the important aspects of a meal are the quality of the food (we eat unprocessed and minimally-processed foods), ensuring that each meal is anchored by high-quality protein, and eating together at the table without encroachment from digital media. Our "quick" meals fit this framework. Generally we'll put some meat (such as lamb chops) in the oven, along with some sweet potato (kumara), to roast for around 30-40 minutes. Depending on the season, additional vegetables will be added in the last 5-10 minutes before serving (in summer, salads; in winter, steamed vegetables). This gives a very easy meal, with plenty of time while it is cooking to get other things done.
CA: In terms of food, what is your guilty pleasure?
JS: A good dark chocolate. NZ is developing a fantastic boutique chocolate industry (to go with our wine and coffee roasting!). I recommend readers try Wellington Chocolate Factory, or my personal favourite, OCHO.
Hailing from the South Island of New Zealand, Jamie Scott trained in the sciences of Physical Activity & Health, and Human Nutrition, both through the University of Otago. He spent the first decade of post-grad life working as a personal trainer, rehabilitation assistant, and as a nutrition consultant, working with a range of individuals and groups. After leaving the fitness industry, Jamie became a health researcher, writer, and presenter for one of New Zealand’s largest organisational health and well-being companies.
Most recently, Jamie has gone back out on his own, under his new brand, Being Human, consulting to organisations such as Airways New Zealand, Flight Centre, Ngai Tahu Tourism, and the New Zealand Green Party (political party). He is a scientific advisor and writer for DallasHartwig.com and the More Social Less Media programme. He maintains a small individual private nutrition and physical training practice and is the founder and current vice president of the Ancestral Health Society of New Zealand.
Jamie takes a deep interest in both human and environmental health, looking for leads and possible answers to many of our major issues within an evolutionary biology and ancestral health framework. He can normally be found in close proximity to good espresso, bicycles, and a handful of research papers.
AHSNZ 2017 International Symposium
October 20-22, 2017
Read More Q&A's from the "What & Where They Eat" Series
