Let's face it, change can be difficult. And the older a person, the greater the resistance. During Dan Buettner's Blue Zone talk, words like nudging, shaping, shifting, and positive contagiousness were floated through the Spokane Convention Center. You can hear Buettner's talk via TED.com here. Besides about a 1000 Spokanites attending on a school night, civic leaders like Mayor David Condon, and Eastern Washington University President Mary Cullinan also spoke about room for improvement in the Norhtwest. After Dan's talk, I had a chance to meet him and ask him why he entered the field of longevity. Basically, the work found him while he was working for National Geographic.  His current focus is a program called Healthways which focuses on optimizing the health environment (built environment) instead of changing individual behaviors. Buettner's science-based and doable approach was backed up with statistics, making Healthways a viable option for Spokane - if we choose to get on board! Of the many concepts that Buettner presented, one really stuck with me, called ikigai. The Japanese word for purpose. Thank you Dan for following and listening to your ikigai. Here's Dan's website.

For some reason, Vietnamese Banh Mi sandwiches are easy to miss on a menu. I almost missed it while ordering at Miso Fresh Asian in Spokane's Riverpark Square. Fortunately, the sandwich image flashed on Miso's menu screen, and within 5 minutes it was in my eager hands. The light, soft, and slightly crusty six-inch baguette held the lean chicken, Sriracha mayo, cilantro, and grated carrot. The flavor combination was savory, sweet, cilantro earthy, with a hint of heat from the Sriracha mayo. The gentleman in front of me commented on not knowing that they had Banh Mi sandwiches, and that he would order one next time. Besides the unique flavor combination, I appreciate the 3 fuel sources that this sandwich provides, carbs, protein, and healthful fats. Nice job Miso Fresh!  Miso's Facebook.

My daughters are going to their high school homecoming dance tonight and needed shoes and a belt, hence we went to the mall. Most large malls test your energy level and  mood while your senses are bombarded with Victoria's Secret, Smart Smoke, Cinnabon, and dodging oodles of people. To keep on track we grabbed lunch at the food court. Our choice was Sansei Japan because it combined the 4 necessary elements: carbs (yakisoba noodles), lean protein (chicken, beef, and shrimp), fat (soybean oi), and vegetables (cabbage, carrot, mushrooms). A dash of chili sauce to finish, and it hit the satiety spot! We left the mall feeling comfortable, not craving sugar, and ready to begin the rest of the day - with some dancing later on for the girls.  

The 'Jamaican Jerk Pan' food truck in Spokane, Washington serves up tasty grub, and yo-man sized portions. I had seen the truck flying the Jamaican flag for most of the summer, and finally stopped in to grab dinner for the family - and scout out the digs. The friendly food server quickly took my order, and got to work as a line formed after me. In about 10 minutes my order was ready to go. My wife and daughters used the words, "good, flavorful, nice curry, and yum" when describing the food. I liked how the chicken was well cooked, and separated from the bone easily. Jamaican Jerk Pan closes Nov 1, and will re-open in March when the weather warms up. Hopefully they're going somewhere warm for the next 6 months. I look forward to next spring, when their flag flies again, and this time I won't wait until October to stop in. Facbook.

Finely crafted catering enhances a gathering.  At Washington Grown's season-2 premier in Spokane, Washington, the catering company 'Gardens at Sunset' did just that, and backed up their credo "Understanding the Relationship Between Food and Love" .  Gardens served a variety of Washington grown foods such as potato sliders filled with spinach, lean meat, and a vegan option using a butternut squash mock-mayo. Rhubarb chutney topped Palouse balls utilizing unique ingredients such as black caviar lentils, barley, and farro - an ancestor grain of modern wheat. In all, the catering used six types of Washington grown potatoes, with my favorite being a half potato filled with caramelized onion, spinach, and feta cheese. Besides catering, Gardens at Sunset offers on-site private dining, cooking classes, and kitchen makeovers. You can reach Mark, one of the owners at sgscatering@gmail.com, or call 509-625-3363. Web: http://www.sandwichgardens.com/