Daniel Miller is a man on a mission. Ask him about his life, his past, his likes, dislikes, whatever, and the conversation will always turn to the relationship between food & health, specifically between food and cancer prevention. He’s a broken record of the best kind, as are most people who are this passionate about their work.
It all started in the summer of 2011 when he began organizing a supper club series focused on food as medicine. Every dinner would zero in on a particular health concern, like cardiovascular health or allergy issues. Miller collaborated with a group of Naturopathic Doctors as well as Abby Fammartino of Abby’s Table (you remember her from her awesome demo earlier this summer!) to come up with a four-course menu built around the particular ailment or issue.
From there, he began to really dream big. Knowing that he was particularly interested in exploring the use of food as medicine in cancer treatment, he began to think about forming a food delivery program that catered to cancer patients. “Along with delivering the locally sourced, seasonal food we will sit down with each client to explain that week’s focus and how best to eat the food. My team and I have also started to host survivorship programs for cancer survivors based upon the foundation of food. These events bring complementary modalities together so that guests can explore massage, acupuncture, vibrational music, juicing and non-inflammatory foods in a supported environment. “ The first event, which took place just recently, was a roaring success.
Exploring his passion has not only brought Miller a lot of joy and satisfaction, it has (as is so often the case) led him to other passions. “ I realized, it was not my passion for food that moved me, it was my passion for food service. Feeding people food grown with love, prepared with love, served with love. Food is a way of creating a mediational relationship with the earth. Our bodies know when we are eating right, and when we are not, even if we don’t. Hence the rampant growth of cancer in the United States. The path that I am on is my way of re-establishing this broken connection.”
Read more about his efforts here! And come to his demo, of course, this Sunday August 19th! See you at the Market!
Salmon and Marionberry Stir Fry
2-3-tbl spoons coconut oil
½ diced sweet onion
½ diced yellow pepper
5-7 diced radishes
3-4 cloves shaved garlic cloves
Handful of diced cilantro
Pint of Marion berries
2 six oz. pre-roasted Salmon fillets
1-cup tamari toasted pumpkin seeds
1/2 lemon juiced
1 tbl spoon turmeric
1 tsp Chile flakes
Salt to taste
Pour the coconut oil into a wok on medium heat. Add the onion and sauté. Add the garlic and sauté. Add the turmeric, Chile flakes, cayenne and stir into the oil. Sauté for a minute. Add the radishes and yellow pepper and stir. Add the flaked salmon meat and Marion berries and stir. Take the wok off the heat and add the lemon juice and cilantro and stir. Add the pumpkin seeds and then spoon stir fry mix onto endive leaves and serve!