The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
Hawaii is really close to Japan. This is something I tend to forget because it feels very much like America here. But we are on a tiny island, just a stone's throw away from Asia. I was reminded of this fact when we happened upon a Japanese phenomenon right here in our own neighborhood - the revolving sushi bar. Invented by a 23-year-old Japanese man in 1968, the concept of sushi speeding by diners' tables on a "kaiten" (basically a conveyer belt) is wildly popular in Japan. Genki Sushi - the original kaiten-style sushi - has over 150 locations, a handful of which are located in Hawaii.
It works like this...You sit down with a menu of options, all color coded by price category. Take as many little plates of sashimi, rolls, and tempura as you like. And then at the end, your server simply counts the amount of plates you have in each color and gives you your bill. Wasabi, ginger, tea, and miso soup are all you can eat.
The sushi was average, but the concept was well worth our visit. It's a fun way to eat, and really allows you to stop exactly when you're full.
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.
Jennifer McGuire, MS, RD
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware. I live in Beaufort, SC where my husband serves as a US Marine Corps Judge Advocate. I love to entertain, travel, watch reality TV, grill outdoors, run, and practice yoga.
