We were catching up on our in-box and were startled to find that Fiji Water announced on November 30th that it was ceasing operations in Fiji. It later announced that the plant would reopen.

A deep underground aquifer on the South Pacific island nation has been the source of one of the world’s most popular bottled water brands.

It’s “The most fashionable and popular bottled water brand in the U.S. and the world,” according to water website TapItWater.com.

On its blog, Fiji Water says it was being singled out by the military-led government for a massive tax increase: 15 cents per liter of water taken from the aquifer, up from 1/3 cent. And the government deported David Roth, Fiji’s Director of External Affairs.

But, after shutting down and laying off 400 workers, the company decided to reopen.

Trouble in paradise: Fiji government now
taxes the dickens out of Fiji water. Photo courtesy Fiji Water.

Fiji Water lovers can take a breather for now. But they might be in for a price hike: perhaps 15 cents per liter?

• What’s the difference between an artesian aquifer and an artesian well? Between mineral water and spring water? Find all in our Water Glossary.

The award-winning Mozzarella Company in Dallas, Texas, led by the gifted artisan cheesemaker Paula Lambert, makes some of the best cheeses in the world. We love all of her products, which were a NIBBLE Top Pick Of The Week (read the review).

There are gift baskets at all price levels at MozzCo.com. But if you’re in the chips, the $195 Ultimate Basket is a cheese-lover’s tasting of Ms. Lambert’s wares.

The selection includes goat’s milk Montasio Festivo with Ancho Rind, Smoked Scamorza, Hoja Santa Goat Cheese, Blanca Bianca, Black Pepper-Garlic Caciotta, La Cocina Caciotta, Rosemary Montasio, Deep Ellum Blue, Olive Mozzarella Roll, Basil Mascarpone Torta, Capriella, Crescenza, crackers and a knife.

As you can see from the unusual varieties, this is not “another cheese basket.” It’s the opportunity for a truly special cheese tasting.

Ms. Lambert has also written two lovely cheese cookbooks:

The Ultimate Basket has so much great
cheese, we can only show half of it.
Photo courtesy Mozzarella Company

• The Cheese Lover’s Cookbook and Guide: Over 150 Recipes with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses
• Cheese, Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere

See the different types of cheese in our Cheese Glossary.

It’s not low-calorie if it’s loaded with
fattening dip. Serve a nonfat dip! Photo
courtesy Wisconsin Milk Marketing Board.

• Baking: When baking, commit that you won’t lick the bowl or eat half of the cookie dough.
• Buffet: At a buffet, use a salad plate instead of a dinner plate. If you’re the host, do your guests a favor and provide 7″-9″ plates instead of large 10″-12″ plates.
• Appetizers: Focus on healthy appetizers: crudités with a low-fat or nonfat dip, cucumber slices topped with salmon caviar, whole wheat pretzel sticks with a fancy mustard (not honey mustard!).
• Cheese: No matter how it calls out to you, avoid cheese and bread unless you want tons of saturated fat and lots of carbs. Keri Glassman calls cheese “caloric death.”

• Cocktails: Avoid sweet, fruity, caloric drinks: The mixers add about five times the calories and are easy to toss back again and again. Stick to a Bloody Mary, Martini, wine or Champagne. Ask the bartender to give you half a portion. Alternate cocktails or wine with glasses of club soda or mineral water.
• Location: Keep as far away from the food—preferably out of eyesight.
• Mingle & Network: You won’t chat with your mouth full.
• Know Yourself: If you know that you can control yourself, enjoy a sliver or a spoonful of everything. If you feel that one bite might lead to another…and another…stay away.
• BYO Snacks: Feel free to bring your own healthy snacks—vegetables, plain popcorn, rice cakes. If anyone notices, they’ll admire your discipline.

What are your healthy holiday tips? Please share!