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Stone Soup

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

Get to Know—and Cook!—the Food of the Future

If there is one trendy food that you have to take seriously, it is quinoa. You may already know about this crop and its outstanding nutritional properties—it is considered a "super grain" not only because all of its nutritional benefits, but also because it's easy to cultivate (it grows almost everywhere!). What's more, the Food and Agriculture Organization (FAO) of the United Nations has declared 2013 the "International Year of the Quinoa."

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Making My Own Olive Oil

When November comes along, Greece prepare for the olive harvest. My family doesn't live on a farm, but we do have olive groves, and every year we take part in this tradition. And we're not alone; scores of Greeks find themselves in olive groves this time of year. Not only does it bring them back to the land, it provides olive oil, a staple for the average Greek.

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What Stone Soup Means to Me

Recently, I've been reading a version of Stone Soup to my 4-year-old girls. It's a story about hungry travelers who encounter a village of stingy folk. They creatively devise a plan to get the townspeople to share their food without even knowing it—all concocted through a "secret recipe" for a dish called Stone Soup. To me this book is not only about sharing, it is also about the discovery of good cuisine—in which the whole is greater than the sum of its parts.

Rediscovering Fall with Japanese Sweet Potato Soup

When I first moved to Japan in the summer of 2011, I was amazed by all of the different produce around me. I took some time to acquaint myself with the new foods and took cooking classes to learn how to prepare them. Months passed and suddenly I realized that it wasn't summer in Japan anymore; it was fall. Watching the leaves change color sent a rush of fall memories flooding back. You see, I had lived in Las Vegas for 5 years, and then the Azores for a couple of years before Japan. While in these different climates, the essence of fall had escaped me. Now, in Japan, I remembered that, despite the chill in the air, fall was a beautiful season and I really do enjoy it.

Falling in Love with Tomatoes

I grew up hating tomatoes. While I liked ketchup, I would gag at even the thought of biting into even the tiniest piece of tomato. Looking back, I think it was a combination of taste and texture because even the juice would make me shudder. My parents tried to persuage me to give tomatoes a go into my teenage years but they remained firmly at the top of my Food I Hate List. I'm thankful that growing up my Foods I Hate list was very short and that's probably why my parents didn't worry as my diet was otherwise well-rounded.

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Local Food in the Las Vegas Desert

We live in the desert, but if you ask many of my fellow Las Vegans what they think of as fall foods, the answers is going to be acorn squash, gala apples and a lot of root vegetables. You see, so many of us flocked here from the Midwest. With this in mind, shopping for seasonal food in Las Vegas can be a conundrum.

Winter Peaches and Local Apple-Zucchini Bars

When I moved to the U.S., I was excited to see beautiful peaches in grocery stores...even in the winter! But then, I bit into one of those winter peaches.

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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.

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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.

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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.

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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.

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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.

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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).
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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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