Butter and cream have long been staples of chefs at fancy restaurants. That might be changing. A handful of top chefs are voluntarily following standards set by a new system called SPE, short for sanitas per escam (Latin for “health through food” that stresses healthy, local, seasonal ingredients combined in a way that enhances their nutritional value. Time magazine reports that the program’s 90 page charter “details such things as eking more iron from plant-based foods by combining them with vitamin C-rich produce… In dishes with naturally salty ingredients like olives or soy sauce, adding foods rich in potassium…(which) can counteract salt’s effect in raising blood pressure. Tomatoes, meanwhile are better in a sauce rather than served raw because healthy oils help release the cancer-fighting compound lycopene, which is fat soluble. Fancy food that’s good AND good for you? That’s a great idea we can all live with!