Month: December 2016

  With 2017 right around the corner, it’s time to start thinking about what drinks you’re going to serve or request this New Year’s Eve. The new year is one of my favorite times because it signifies

For Stephanie Schultz, MSM, RDN, CD, being a dietitian at Festival Foods in Wisconsin means being passionate about helping people make better choices. Customers seek her help for everything from general information about healthy eating

What drew Miriam Frucht to the dietetics profession was a love of providing nutrition education to people who genuinely want to improve their lives. After completing her internship, she was most interested in building a

Traditional potato latkes are one of the most well-known and, unfortunately, least healthy parts of Hanukkah. While there’s always room to indulge in holiday food in moderation, this healthier spin on latkes offers the same delicious flavor

As a young professional in my second year of dietetics studies, I've had to quickly tune in to ways to make myself stand out so that I can be successful. When it comes to getting that internship or spot in the

  Product Reviewed: Rösle Pizza Cutter Friday nights are homemade pizza nights at our house. It’s our moment to get in the kitchen as a family, shaping dough and preparing toppings together. With pizza on the menu

A delicious whole-wheat yogurt cake gets even better when topped with gingery rhubarb strips.   This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes. Rhubarb

​The word “farro” refers to three types of ancient wheat: einkorn (farro piccolo), emmer (farro medio) and spelt (farro grande). Technically speaking, emmer is the true farro. Enjoyed by Italians for centuries — it provided