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Stone Soup March 2013

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Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

A Dietitian Goes to the Dogs

On many days, the highlight of my day is receiving a text, Facebook post or a picture from my colleague and friend, Wendy Jo Peterson, MS, RD, about Wally.

How to Fight Obesity on Multiple Levels

No matter what we will try from here on in terms of legislation and policy making, changing individual behavior will always play a predominant role. Eating habits are rarely just about food. They are also about stress, anxiety, loneliness, boredom, addiction, past traumatic experiences and more. By exclusively focusing on the quality and quantity of our food supply, we will not be able to really understand these concerns and make them part of the equation, as they need to be.

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Food Planning for Busy Weeks

Do you ever feel like your busy schedule is getting in the way of eating healthy — and taking a toll on your wallet? Sometimes dining out or grabbing something quick during a hectic week can give you one less thing to think about.

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Meet the Daikon

The first time I went to a market in Japan, the many unusual sights amazed me. Although I had been to Asian markets in the U.S. before, and even spent three weeks in China learning about food and nutrition, many things in Japan still left me in awe. Thankfully we had a tour guide who was happy to explain some of the stranger items. This was my first encounter with a sea pineapple (which not a fruit at all), crabs with legs as long as my arms, peaches the size of my head, lots of sea veggies and more kinds of mushrooms than I would ever know what to do with. But, if I had to pick any one thing from Japan that has amazed and captivated me most, it would be the daikon.

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Ciao! My Foodie Adventures in Italy

Firenze, in Italy's Toscana region, completely turned my world of what I thought of Italian food upside-down. It's simple, delicious and after a month, I still didn't get tired of the cuisine.

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Yesterday's Answer to Today’s Poverty and Hunger Crisis

The urban farm offers people living in these neighborhoods opportunities to plant, care for, and buy fresh fruits and vegetables. In an urban farming situation the community is involved together with professional farmers who teach a skill and offer year round employment in areas of the city that were underutilized and even dangerous.

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No More Food Fights! Can Foodies and Farmers Get Along?

The conversation around food does not have to go the way of religion or politics, a taboo topic not to be brought up in social circles. Food and nutrition professionals, farmers, and others interested in growing a more productive conversation about farm and food now have a new book with multiple perspectives to contribute to the food conversation.

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The Essence of Aromatics: Tofu Veggie Pot Pie

If you've only had frozen pot pies, you must try a homemade pot pie as soon as possible. Your opinion will surely change. While the recipe below looks like a long list of ingredients, the process should not scare you away. You can even take a couple shortcuts to make this a super easy weeknight meal for the family.

Food Dehydrator Honeymoon

In spare moments, my husband combed the Internet for the greatest in kitchen accessories. He repeatedly mentioned something called a "food dehydrator," which, in my pre-nutrition days, seemed superfluous in a home kitchen. Who wants to make space food, anyway?

Nutrition for a Plant-Based Diet

Being a vegetarian or vegan is as healthy or as unhealthy as you choose to make it. Cookies, potato chips, and soy ice cream are all vegan — but that doesn’t mean they are nutritious. As with any diet, the foods you consume the most have the biggest impact on your overall health.

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Go Upstairs and Pick a Cucumber

New Yorkers love rooftops. For years, we've swooned over apartments with rooftop terraces. Roof bars in Manhattan can name their price for a cocktail. And the roof of the Metropolitan Museum is known around the world for its one-of-a-kind art installations. At the same time, there's copious unused rooftop space in the boroughs of Brooklyn and Queens and the even further reaches of New York and its environs. Now, agricultural enthusiasts and entrepreneurs are using some of this previously fallow space to run thriving rooftop farms.

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One Table, Three Generations, Thousands of Family Meals

Oh, the memories one slightly chipped white marble table and four well-worn midnight blue vinyl chairs can hold. Conversation at the table is encouraged to be sure, and, save for a few family rules noted below, no topic is off limits.

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Using a Dehydrator to Make Lemon Cookies

These cute little lemony-coconut bites are the wonderful result of my experiment. They actually kind of remind me of the Savannah Smiles flavor of Girl Scout cookies, but without all the added sugar. Plus, they only have five ingredients (six if you decide to use cinnamon)!

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Two Little Cheers for Kiwi

I was having some trouble deciding what to write about, so I looked for help at home — I asked my twin four-year-old girls. When I mentioned kiwi as a possible topic, their overwhelmingly excited response came to me in full stereo. "I want some!"

Make Your Own Veggie Burgers

My sister has been raving about this burger recipe and she and her boyfriend — neither of whom are vegetarian — make it often. It is filling and satisfying. I made is for a few friends and it got rave reviews. The original recipe is adapted from Eat Live Run but I tweaked it to make it my own.

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Get Attuned this National Nutrition Month

I was thrilled when the Academy announced this year's National Nutrition Month theme. To me, "Eat Your Way, Every Day" exemplifies how RDs differ from all of the other health and nutrition coaches out there. I'd like to share with you a tool I use to help my clients discover a healthful, satisfying pattern of eating.

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Ooh, La La! Buckwheat Crepes and Berry Bruschetta

This morning, I made crepes. Yum. I am calling these "Buckwheat Crepes" because they have buckwheat flour in them…but really they are made with a mixture of gluten-free flours. For the wheat tolerant: Simply use whole wheat pastry flour or your favorite flour in the recipe.

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The Flavor Factor: Teaching Kids to Eat Right

When it comes to children and eating a varied diet, parents often are busy thinking about health — but kids only care about flavor. In my experience, little ones will eat good-for-you food...if they enjoy it. And they will reject it if they do not like the taste of it.

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Will Reducing Salt Save Lives?

Less salt in our food supply could save at least half a million Americans from dying prematurely over the next 10 years, according to separate studies conducted at three universities, two American and one Canadian. If the average daily salt intake were to drop to 1,500 milligrams, as recommended by the Dietary Guidelines for Americans, the number of lives saved could more than double.

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Winter Vegetables with a Taste of Spring

Send winter's famous root vegetables off with a kiss of spring's sensational maple syrup. In this recipe, we enhance the subtly sweet nature of roasted carrots, parsnips, and sweet potatoes by roasting them in an all-natural maple syrup glaze.

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The Difference Between Bananas and Plantains

When you think about eating a banana, what comes to mind? A sliced banana floating in cereal and milk? A strawberry- banana smoothie? A monkey jumping across trees on a vine in a jungle with a banana in hand? Well, if you eat a traditional Latin American diet, you likely see a banana in a whole different light.

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Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

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Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

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