Forgive me, kefir, for I have sinned.

For years, I never tried you, never cared to, never even thought about it.

What can I say? There was just something about your name that turned me off.

I love your distant cousin, yogurt, whose name I’ve grown accustomed to saying effortlessly and joyously.

But you, kefir, every time I heard your name, I just turned the other way.

The tragedy.

I hope you can find it in your cultured, fermented heart to forgive me now, because thanks to the good folks at Lifeway, who cajoled and persisted with samples, I finally tried you.

And now — dare I say it — I ADORE you.

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On the Peninsula:

If you haven’t yet checked out Junnoon’s swank revamped cocktail lounge, now’s the time to do so at the downtown Palo Alto restaurant’s new extended “Happy Hour,” every Thursday, 5 p.m. to 7 p.m.

Starting June 17, the 15-seat lounge rolls out its new “Street Food Meets Bollywood Beats”, which will feature DJ tunes, two-for-one cocktails and Indian street food-inspired bites. Sip a Mumbai Mojito while nibbling on “Darjeeling Steamed Wontons” ($9) or “Tangy Semolina Shells” ($8).

June 25-26, Marché in Menlo Park will spotlight Pacific seafood on its menu with proceeds to benefit the Gulf Coast cleanup.

The four-course menu will include the likes of “Confit of Half Moon Bay Albacore with Olive Oil Pudding and Kalamata Granité” and “Hawaiian Mero Bass and Local Abalone with Porcinis.”

Price is $80 per person with an additional $59 for wine pairings. Ten dollars from each dinner sold will be donated to the Louisiana Bayoukeepers, members of the Waterkeeper Alliance, which have been the first line of defense against this oil leak disaster. Donations will help pay for clean-up supplies, protective gear, emergency office space and food for volunteers.

The Asian Chefs Association, which will be cooking up a storm at the James Beard House in New York on Oct. 4, will be preparing a preview dinner June 27 at Chef Chu’s restaurant in Los Altos.

The five-course dinner will give you a taste of what the chefs have up their toques even if you can’t make it to New York for the real deal. Dishes include crab Napoleon with Kobe beef and foie gras butter sauce by Jackson Yu of Live Sushi Bar in San Francisco; and kaffir lime broiled scallop with asparagus, gobo and corn pudding by Scott Whitman of Sushi Ran in Sausalito.

Price is $100 per person. Reservations must be made in advance by calling (510) 883-9386 or emailing chau@chilipepperevents.com.

Galaxy Granola of San Rafael, which touts its healthful granola as having about 70 percent less fat than its competitors, wants you to trade in your fatty foods for good-for-you ones.

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It’s complicated.

Boy, is it.

When it comes to eating these days, it seems like it’s never been harder to try to do the right thing.

This past weekend at the Monterey Bay Aquarium, a bevy of journalists, scientists, environmentalists, farmers, chefs, and yours truly gathered together for the annual “Cooking For Solutions” event that’s dedicated to promoting sustainability on land, sea and air.

Chef Suzanne Goin of Lucques in Los Angeles was honored as “Chef of the Year” by the aquarium. And Chef Rick Bayless of Chicago’s Topolobampo and Frontera Grill was named “Educator of the Year.”

They were joined at the event by a roster of big-name chefs, including Rick Moonen of RM Seafood in Las Vegas; Kevin Gillespie of Woodfire Grill in Atlanta and “Top Chef” fame; Gerald Hirigoyen of Piperade and Bocadillos, both in San Francisco; Charles Phan of the Slanted Door in San Francisco; and Joanne Chang of Flour Bakery + Cafe in Boston.

The event was a festive affair with gourmet eats and drinks — all sustainable, organic or biodynamic, of course.  But it was also a sobering affair as experts weighed in on how our eating choices have affected the planet.

Food for thought:

Over the past 50 years, we’ve gone from consuming 10 kilos of fish per person annually to 17 kilos.

Half of our seafood consumption now comes from aquaculture, not wild species. Eighty percent of the fresh and frozen salmon consumed in the United States is farmed. Seventy-five percent of the shrimp consumed in the United States is farmed. A great majority of our farmed seafood is produced in Asia, where standards may be less stringent than in other parts of the world.

Most farmed fish are fed pellets made of fish meal. Although carp and tilapia can subsist on plant-based diets, about 50 percent of carp that’s farmed and more than 80 percent of tilapia that’s farmed end up being fed fish meal.

Fish farms in the ocean can lead to pollution, disease and escapement of these fish into the wild. But experts say that even on-land, enclosed fish farms have escapement issues with tiny fish making their way into drains.

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In person, talking a mile a minute, and jumping up from his chair to make a point with arms gesturing wildly, Chef Rick Moonen is a blur of frenetic energy just as he is as a competitor on this season’s “Top Chef Masters.’’

The 53-year-old chef jokes that he gets mistaken for fellow bespectacled, facial-scruffed Chef Rick Bayless ever since the two of them appeared together on the first season of that wildly popular Bravo TV show. This despite the fact that Moonen is a Las Vegas chef, whose restaurant RM Seafood is known for its menu of eco-friendly fish, and Bayless is a Chicago chef, whose restaurants Frontera Grill and Topolobampo, are famous for authentic Mexican cuisine.

Indeed, at RM Seafood, Moonen has banned Chilean Sea Bass, Japanese hamachi, monkfish, and grouper from his menu because they are so over-fished. He also refuses to serve Atlantic farm-raised salmon because of its destructive impact on the environment. Instead, he takes pride in featuring sustainable, but lesser known species such as Hawaiian walu and Australian ocean trout.

If he hadn’t been a chef, Moonen, who grew up playing with chemistry sets and Tinkertoys, says he would have been a teacher or doctor of alternative medicine. Good thing for us, he chose the culinary road instead.

Moonen was in Monterey this past weekend, where he was one of the guest chefs at the ninth annual “Cooking for Solutions’’ event at the Monterey Bay Aquarium. I caught up with him during a break to chat about his redemption on this season’s “Top Chef Masters’’ and about his dedication to the world’s oceans.

Q: When I interviewed Chef Michael Chiarello of Bottega in Yountville about his defeat in last year’s “Top Chef Masters,’’ he said you were the one who really would have given him a run for his money in the competition. Was it a huge disappointment to you last season when you were knocked out practically at the start because you weren’t able to plate anything before time ran out in the first ‘Quick Fire’ challenge?

A: I would have beat him. He knows it. I know it. (laughs) If I had just put a piece of parsley on the plate, I would have had it.

That’s why this year, they created the ‘Moonen Rule.’ The ‘Quick Fire’ scores don’t count now in the final tally.

Q: That’s right! Seriously, that change came about because of what happened to you last year?

A: No one told me that officially. But I think it is the ‘Moonen Rule.’

It was a very big disappointment for me last year. I realized I blew it. It’s me, I’m anal-retentive, compulsive, ADD-Rick. Imagine you’re a clown. I grab you and put a gun to your head and tell you that you have to be funny. That’s what it felt like. Now, if you had given me a minute to really think and organize, I would have kicked his butt.

Q: Why did you want to do the show in the first place?

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Let’s face it, not many of us are that tickled by tofu.

But Oakland’s new organic tofu producer, Hodo Soy Beanery, might just make you bonkers for bean curd.

That’s because Hodo’s products are made by hand, using much thicker soy milk to create its products. The results are tofu products with a very rich, creamy and fresh “beany” taste.

The factory was started by former financial consultant, Minh Tsai, who grew frustrated that he couldn’t find tofu as fresh and flavorful as he grew up eating in Vietnam.

Now, Tsai sells a variety of tofu and prepared tofu salads at Bay Area farmers markets and select gourmet grocers.

Besides prepared tofu salads, Hodo also produces what is thought to be the only fresh, organic yuba (tofu skin) manufactured in this country. Trays of soy milk are steamed until the proteins rise to the surface and form a skin. Then, each individual skin is lifted from each tray by hand and hung to dry, before being folded up into bags to be sold.

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