Last week I was in Chicago for a meeting to brainstorm how to break Americans barriers to eating fish-rich diets.Arguably the most important brains in the room were a couple chefs, who came up with simple solutions for how to buy, store, and prepare fish while sealing in the aroma and boosting the flavor.Since many families want to eat more fish, but just need to know how, I think practical tips have all the potential in the world for actually getting healthful foods in Americans mouths.

The added bonus of working with chefs is automatically amazing restaurant reservations for dinner meetings.While in Chicago, we ate at Piccolo Sogno, a rustic Italian restaurant that means little dream.My spaghetti neri frutti di mare was absolutely a little dream in a bowl mussels, clams, shrimp, and calamari were swirled amidst squid ink noodles and a velvety tomato sauce.Not being able to take my leftovers home because I was traveling was a nightmare.