So, when a hotel aspires to be “the greenest luxury resort in America,” what’s on the menu?

12 pieces each gold, red and candy-striped beets

2 pounds Atlantic cod, skin on

For the first few weeks of the Napafit Bikini Boot Camp, no one was able to sustain much of a conversation. It took all one’s breath to lift and lower those three-pound weights.

Sean O’Toole, Bardessono

Bleaux Magnolia, the Clay Street eatery specializing in Creole/Cajun fare launched by longtime friends Matt Mermod and Philip Schuster in 2007, will be relocating to San Francisco in coming weeks.

Chef/restaurateur Kelley Novak tells us rent for her No Bad Bays Cafe on Pearl Street in Napa has doubled unexpectedly, so she’ll be leaving the space at the end of the month.

It wasn't long ago that Kathryn Stork was watching Martha Stewart, bake inspiring creations.

Ad Hoc, chef Thomas Keller’s casual, family-style restaurant, has a new breakfast menu, priced at $24, now offered every Sunday from 10 a.m. to 1 p.m.

Douglas Keane, executive chef and partner with Nick Peyton in the well-received Healdsburg restaurant, Cyrus, was named Best Chef in the Pacific region at the annual James Beard Foundation Awards ceremony last week.

Have you been enjoying reading about my colleague Sasha’s experiences in Bikini Boot Camp? I’m impressed by her newfound devotion to exercise, and equally fascinated by the strange and interesting places their group works out. (Where will they turn up next, the jail?)

A healthy genetic blueprint doesn’t guarantee you’ll stay healthy or age gracefully. Sure, it plays a part, but lifestyle choices, including diet, play a huge role in supporting our immune system and slowing (or accelerating!) our aging clocks.

All these ingredients are available at Vallerga’s Market at Redwood Plaza in Napa.