TAKE NOTES… With the past week’s Cooking for Solutions still cacophonizing inside the expansive chamber of my mind, I find myself (yeah right, Martha, this guy’s so lost he’ll never find himself) thinking about the future of our planet, its resources and ultimately its life forms, including, maybe even especially, us.

As many of you know, especially the ones who are able to raise your eyeballs a degree or two, the name of this weekly offering (open-ended fodder for you neophyte insult hurlers) is Food Chain. I have always looked upon that title a bit more broad-mindedly than some may look upon it, even some responsible for the overall style and substance of the vehicle in which this little passenger rides. But that’s me. I see dead people. As our splendid Aquarium experts so clearly demonstrate, the inevitable “chain” of life from tiny plankton (plankti?) all the way up to mighty humankind is delicate, interactive and exceedingly codependent.

In our species’ impressive drive toward ever-expanding expressions of technological, economic and sociological growth, lies a devastating booby trap that could easily undermine all our efforts and render us just another disappearing life form in the endless recirculation of universal matter. Simple logic, combined with intuitive natural understanding, indicates a need for humans to immediately apply holistic (read: thinking of all life and its interrelationship) perspectives to all their important decision-making – especially regarding subjects like food production and natural resource management.

TREADING LIGHTLY… Returning to microcosmic proportion, Monterey Peninsula style, restaurants, like so many businesses, are potential havens for reduced carbon footprint innovations. Passionfish, always at the forefront of such action, is instituting a water-filtration system combined with a carbonization process so they can offer still and sparkling water without having to use enormous quantities of the plastic, glass and/or cardboard inherent in the packaging of the many chic bottled waters. It also eliminates transcontinental shipping and hauling – most of the water sold in restaurants comes from another country. Now would be a nice time for everyone to jump on the many available carbon-reduction bandwagons out there.

Along those lines (hey, every segue can’t be smooth) the Sanchez Gang down at Surf n’ Sand on the corner of Junipero and something or other in Carmel, is this close to opening their wine-tasting facility. They built a beautiful bar top in the southwest corner of the store and will begin tasting shortly, as soon as the ABC (that’s Sesame Street slang for Alcoholic Beverage Control) gives its final final. One of the creative ways the folks at S&S are thinking of to run the tastings is to have Ryan “Shake and Bake” Sanchez pour tastes of his favorite wines while spinning a basketball on the end of a wine opener.

STREET SENSE… Looks like the Cannery Row Block Party is coming back. On June 1 there’ll be dancing and swinging and movin’ to the groovin’ as well as Mister Miraculous the magician, who will turn Tony “Tollhouse” Tollner into a giant chocolate chip cookie on the patio at Willy’s Smokehouse during the rib eating contest.

Got an e-mail from Peter “Stonewall” Blackwell of English Ales Brewery in Marina. He’s going to be involved with the upcoming Red, White and Brews event on July 12 at Carmel Valley Community Park. It will bring together local wineries (that’s the red and the white part) and the delicious beer from English Ales and Boulder Creek Brewery (the brews) together with food, arts and crafts and entertainment. Call 915-7740.

Tuesday, June 3, sees the 12th Annual Monterey County Hospitality Association’s Employee Appreciation Day hoedown at the Monterey Fairgrounds. The highlight is the competition between local establishments’ best staff in areas like bell staff, bartending, bedmaking and other hospitality industry skills. Although loads of fun, the competitive flair comes out as these stalwart hospitality pros strut their stuff. There’s even a general manager’s competition (I guess that’s where they hide in an office and pretend to be working – just kidding all you GMs out there).

FOAM STREET… Speaking of beer, Paul Tye, the knowledgeable and entertaining beer expert from Whole Foods, has been slated as spokesman for this year’s Monterey Beer Festival. He’ll be doing the radio and TV spots, as well as emceeing the event on stage. This year’s festival, which happens Saturday, Aug. 2, will feature an authentic beer garden, much like the ones prevalent in Bavaria during the 19th century. Tickets go on sale July 1, 373-2843 or montereybeerfestival.com.

Craig “Links” Ling, owner of Sandbar and Grill on Wharf Two, easily one of the best local hangouts anywhere, has to be the Peninsula’s best restaurant-owner-golfer (know what I mean). That man swings better than a big band drummer and possesses a beautiful, upbeat, positive energy while playing. Just don’t try to let him get strokes from you. The man can close out holes better than a Dutch dike watcher. Next time you’re at Sandbar, order the prawns appetizer and the crab cocktail, then mix the crab cocktail into the juice and sauce with the prawns – you will be very happy, I promise.

ANOTHER HELPING… Giuseppe “Phil Rizzuto” Panzuto has expanded his duties from general manager at Cantinetta Luca, to include sommelier duties at Bouchee....Erik’s Deli Café is opening May 27 in Seaside at the brand spankin’ new Seaside Center at the corner of Fremont and Broadway. Erik is Erik Johnson, a local P.G. product who went off and started a string of Erik’s Deli Cafés around Northern California. Now he’s bringing a couple here. He’ll also be opening in the Trader Joe’s center in Monterey. Way to go EJ, the deli business is not easy.