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September 2014

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Stone Soup

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

Does Calorie Restriction Equal a Longer Life?

As early as the 16th century, humans have been fascinated with “the fountain of youth.”

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Homemade Hot Sauces

Faced with a bumper chile pepper crop? The homemade stuff is easy, inexpensive to make, and tastes better than what you can find at the store.

Potatoes: a Classic and Colorful Kitchen Staple

There are countless types and varieties of potatoes, all unique in their own way.

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Celebrating Fruits & Veggies: More Matters Month

On average, adults eat fruits 1.1 times per day and vegetables 1.6 times per day — far less than the USDA-recommended 5 to 9 servings of fruits and vegetables daily.

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Rhubarb Ginger Jam

I like to mix this jam in plain yogurt or put it on top of hot cereal cooked with fresh diced strawberries.

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A Closer Look at National Farm Safety and Health Week

There’s good reason to promote farm safety — it's ranked as one of the most dangerous occupations.

A Healthier Chocolate Milkshake

Fewer calories, less sodium and fat, and just the right amount of protein for the perfect early-fall snack.

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Honey: History, Harvest and Health Benefits

The power of honey lies in its cell rejuvenating antioxidant value.

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In Search of a Dietetic Internship? Consider Distance Learning

A great alternative for those who want more flexibility in the internship process and can handle the responsibility of a non-traditional program.

Fall Harvest Star: Thai Winter Squash Bisque

This bisque is thickened with red lentils. Lentils of all shapes and sizes pack a powerful nutritional punch — high in fiber, protein and antioxidants.

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Get More Whole Grains In Your Daily Diet

Did you know that 99 percent of all Americans don’t meet the daily whole grain recommendations?

Hands-on Nutrition Education in Nicaragua

Maria Antonia learned about the importance of growing her own food from Grupo Fenix, a non-profit group that established itself in the community about 15 years ago.

The New Gluten-free Labeling Rule: Does it Go Far Enough?

Since this rule is hot-off-the-presses, here’s what you need to know.

Canning and Preserving 101

Are you like me — a bit intimidated by the secret world of canning, pressure cookers and sterilization techniques, and terrified of giving the homemade gift of botulism?

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Okra: The Multitasking Southern Staple

Fried okra is delicious and the most common way you’ll find it in the south, but roasting allows the okra flavor to shine.

7 Pinterest Strategies for Business

Pinterest — which has around 70 million users, and 80 percent are women — is a tremendous social media site for a food-related professional or business.

Camelina Oil: A New Source of Omega 3s

It’s not really new. It has been around since about 600 BC, but it’s sort of new on the scene, like the ancient grain quinoa was a few years back.

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Healthy Indian Meal Mods

Let’s take a second look at a few traditional favorites and ways to make them healthier.

Humans' Diet Choices and the Environment

Scientists have long warned that some of our modern-day eating habits are not only harmful to our personal health but also to the planet.

Vegan Black Bean Brownies

Beans, being a magical fruit in more ways than one, make a healthy brownie possible.

Eggs for Lunch, Japanese-style

These are super fun for kids, but can be easily enjoyed by adults, too.
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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.

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.

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