Edit ModuleShow Tags

Stone Soup November 2012

Edit ModuleShow Tags

Stone Soup

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

Taste Applesauce for the First Time

One of my favorite fall projects is making homemade applesauce after going apple picking. Trust me when I tell you: Once you've had homemade applesauce, you'll never buy another jar of that yellow stuff in the supermarket again.


Gluten-Free Persimmon Pudding

I knew that, living in Southern California, one could easily be spoiled by the year-round abundance of fresh, in-season fruits and vegetables, but clearly I didn't understand just how lucky we Californians are with our bountiful local harvest. So, this fall, I am happy to spread a little local harvest love with you, by sharing one of my favorite fruits of the season: persimmons.

Crab Cakes Run in the Family

I have always had a love for cooking. I'm lucky that it runs in my family, and I have an abundance of great cooks to inspire me. I don't think I've ever disliked something my dad has made. His soups are to die for along with his perfectly fried chicken. My grandmother can entertain dozens at the drop of a hat and amaze them with her abundant spread of a delicious feast. And my aunt can come up with a mouthwatering meal based solely on the ingredients in the kitchen and pantry—no grocery store trip needed.

Farm-to-Table Frittata

Less than an hour north of Manhattan, I was a girl on a mission. This time, I was going to take the Stone Barns frittata recipe, track down all the ingredients on their farm, purchase them at their outdoor market, and bake it at home.

My Love Affair with Sweet Potatoes

Confession: I love sweet potatoes. As a child, I remember visiting sweet potato fields in South Carolina with my grandmother. My cousins and I would run through the fields getting our shoes and clothes covered in the grayish, brown dirt from the farm. I'm sure this was not appropriate—but it was fun. We'd head home with a bag full of dusty sweet potatoes knowing some good eats were in our future.

Make Thanksgiving Count

Although I grew up a city girl, a memorable period of my childhood was spent in the English countryside. Of those days, I recall most fondly the harvest season. Because the local farmers couldn't handle the workload by themselves (we are talking the time of agriculture before heavy machinery came into use), all able bodies in the nearby villages—including young children—were enlisted to bring in the crops. "Locally grown" was not a slogan back then; it was all we had available to us.


Tasty Fall Favorites from Millis, Mass.

As autumn takes root in New England, bright orange pumpkins, colorful speckled gourds and squashes fill the farm stand at Tangerini's Spring Street Farm in the small town of Millis, Massachusetts.

Dip Into the Taste of Fall

What food signifies that fall is here more than the pumpkin? This hugely versatile food is not just relegated to pumpkin pie for your Thanksgiving dinner table. Although I would never argue with that choice! You can make pumpkin soups, roasted pumpkin cubes, pumpkin cinnamon rolls, pumpkin smoothies—the list just goes on and on.


Three Easy Steps to a Local and Natural Thanksgiving Dinner

I want to look at ways to make Thanksgiving a healthy, festive and local meal — with special consideration for sourcing items from my Pacific Northwest home.


Hollywood Harvest

"Local food" may not be the first thing that comes to mind when you think of Los Angeles. But within this sprawled out city local food is everywhere, even in Hollywood!

Embracing the Eggplant

Even after marrying into an Italian family, I still didn't like eggplant. Then, last Thanksgiving, I finally broke down and tried eggplant parmigiana. Ciao!

Caribbean Curry in Central Florida

There's more to Orlando than Disney World. Honestly, even I didn't believe it – and I grew up in Central Florida! Almost every Saturday morning you will find my husband and I at the farmers market.

Apple Crisp (Absolutely) Anytime

When it comes to apples, I enjoy them simply. They taste so perfectly on their own with skin that snaps as you bite into it and juice rolling down your wrist, that I don’t usually like to adulterate them with a slather of peanut butter or baked into a pie. But every fall, I crave the warm, comforting dish of Apple Crisp.


Nashville Flair

I'm a Midwestern girl at heart, but three years ago I moved to Nashville for my dietetic internship at Vanderbilt. And what an experience it has been to learn about a new culture and cuisine! While Southern cuisine varies greatly from region to region, here in Nashville we eat what most of America thinks of as "traditional" Southern foods: cornbread fritters, turnip greens, fried okra, grits, hot chicken, pinto beans and black-eyed peas.

Local and Naturally Gluten-Free

I find it fascinating that the local food and gluten-free trends have simultaneously gone mainstream. The former is my passion and the latter my necessity (and expertise).

Local Harvest in the Bread Basket

I sometimes forget how lucky I am to be living in what is known as the "bread basket"–a 400-mile stretch in California that grows nearly one quarter of the country's produce. Having this much fresh, local produce at my disposal is a dietitian's–and a foodie's–dream.

Picking a Proper Pepper

I am all about this comfortable cooler weather. I die for this time of year. As much as I love Christmas and Thanksgiving, and all that festivities that go with it, fall has to be my favorite. I think my love for this time of year really comes down to the simple fact that it brings me back to my fondest childhood memories. And chili.


Harvest on the Front Lines

There's really no better place to reflect on the year than driving a combine. That's because, as fun as it is, it leaves you plenty of time to look over a field and think.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags

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.

Learn about our guest blogs!

Comments Policy

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.


Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop