7 questions about food for new york clean plates writer jared koch

1. As you probably already know Jared, there's a restaurant rivalry going on between Manhattan and Brooklyn. What borough has more healthy yet tasty choices for food lovers like myself?  

Are you trying to get me in trouble? But seriously, they're pretty equal -- in general, I'd say Manhattan has more options for vegans and vegetarians, while Brooklyn has more restaurants with an emphasis on locally sourced, eco-friendly food.

2.  For the parents that read my blog, what do you look for when you rate a restaurant?  Can you give us some tips when deciding where to dine with your toddler?  

We focus on places that use better quality ingredients, like locally grown, organic produce and hormone- and antibiotic-free meat.  These are the kinds of ingredients parents can feel good about putting in their children's bodies, not to mention their own. And of course, organic, locally grown food is better for the health of the planet, as well,

3.  Do you have a few favorite Brooklyn restaurants that stand out from the rest in terms of vibe, food, healthiness and price?  

I recently had a great, locally sourced Italian meal at Osteria Il Paiolo in Williamsburg, as well as a delicious (but not inexpensive) meal at the Chef's Table at Brooklyn Fare.  For vegetarian options, I really like Sun In Bloom in Park Slope.

4. A lot of folks these days are waiting to have children later in life.  Does becoming a vegan, or at least cutting back on your meat intake, help increase one's life span?  Please explain….

That's a complicated question.  The core of my philosophy as a nutritional counselor is bio-individuality -- simply put, what works for my body is likely different than what works for yours. Some people will thrive on a vegan diet, and others won't.  That being said, I do think most people would benefit from integrating more vegetables into their diets, and a lot of people consume more animal protein than is healthy.  In addition to the quantity of animal foods being consumed,  I'd encourage people to consider the quality of how the animal was raised (being grass-fed vs. being grain-fed), as well as the cooking methods -- overcooking, and especially charring, meats, has been shown to form carcinogenic compounds.   

5. What are your thoughts on the restaurant grading system for cleanliness we have in New York?  For example, if a restaurant receives an "A", does that make the food any healthier than a restaurant that received a "B"?  Please explain.  

I certainly think the idea of rating restaurants for cleanliness is a good thing, but I wouldn't necessarily view these ratings as any kind of healthiness indicator -- just because a place is sanitary doesn't mean the quality of food they're serving is healthy (though of course, the chances of an unsanitary restaurant serving healthy food are even lower!).  

6. What do you hope readers will get from the Brooklyn edition of Clean Plates?  When does it hit the bookshelves?  Will you be doing any book signings in Brooklyn?  

The books are already in a lot of stores, and more stores are picking it up on a daily basis --our website has a full list of retailers http://www.cleanplates.com/book/manhattan/retail, and of course, you can also buy it on our site.  Ultimately, I hope readers view the guide as a great resource that makes it easier and more enjoyable to eat healthier and more sustainably in Brooklyn.  The front portion of the guide also distills a lot of nutritional information, which is intended as a handy reference. I don't have any signings scheduled just yet, but we are participating in a lot of events to spread the word. We'll be at Brooklyn Bazaar this weekend.

7. What does Clean Plates Brooklyn offer as an alternative to Zagat's or The New York Times?  Is there a greater mission you are set out to do with your work?  This book?  Your life?  

We're definitely on a mission at Clean Plates. What differentiates us from the other resources you mention is our dual emphasis on flavor and health -- every restaurant in our guide is reviewed by both a food critic and a nutritionist. As far as a greater mission... I think the challenges we face with the food we eat and our food system are foundational to so many challenges we face as a culture.  Food affects everything: personal health, the environment, the economy... not to mention social justice and workers rights issues, to name some of the most obvious ones.  From a personal standpoint, my mission is to use my talents and resources to make the world a better place, in my own small way: not just for while we're here, but for future generations as well.