Month: July 2017

Since 1992, August has been the month to celebrate breast-feeding in the United States and across the globe. Nutrition and health organizations use this time to participate in activities to celebrate the work of health

Being the policy and advocacy intern for the Healthy Nutrition Academy’ Policy Initiatives and Advocacy team in Washington, D.C., has allowed me to gain significant exposure to nutrition policy and policy-making. This opportunity

In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. For July, Celestina shares with us how to make an heirloom tomato, peach and watermelon

One of the simplest combinations can be one of the best. This easy roasted almond recipe combines the savory flavors of chili powder, cumin and salt with the tanginess of lime juice and a dash of

Product reviewed: Shun Hikari 8” Chef’s Knife I like to think my knife skills are pretty sharp. While the technique might need some work, a counter full of formidable ingredients provided the perfect opportunity to test myself,

While a recent Stone Soup post highlighted the versatility of tofu, it also is important to note soy’s nutritional adequacy as a replacement for animal proteins. It is evident that the amount and quality of

A perfect make-ahead snack, almond-crusted tofu sticks are a savory treat with plenty of protein. Marinate extra-firm tofu in almond milk, crust with almond meal and seasoning, then bake. This sponsored recipe is brought by the

When I first got the idea of becoming a registered dietitian nutritionist, I was listening to an NPR interview with someone who worked in the nutrition department at a top-notch university. Why had I never