Recent Articles About Nutrition

5 Things You Probably Didn’t Know About Living in a Food Desert

I moved to California from El Salvador with my mother when I was two years old. Throughout most of my childhood, we lived in Huntington Park, a mostly-Latino, blue-collar suburb South of Los Angeles.

Needless to say, I was far from the gluten-free bread, kale chips, and other fad foods of Hollywood. There were few grocery stores nearby and, although we were only four blocks away from a Mexican market with great produce, I rarely saw a farmers’ market. Instead, there were lots of convenience stores filled with pre-packaged, processed foods, fast food restaurants, and small liquor stores with overpriced, overripe produce. Read more

Are ‘Superfoods’ Over?

Over the past decade, blueberries have become big business in the U.S. In 1998, the Oregon blueberry harvest was 17 million pounds. By 2013, blueberry production had catapulted to 90 million pounds, on track to reach 150 million over the next five years. Blueberries are certainly  delicious and nutritious, but how much of the Pacific Northwest’s $94-billion-a-year industry can be attributed to the humble fruit’s makeover—by dieticians, cookbook authors, and celebrity doctors—into a superfood? Read more

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Are Hospital Farms the Next Big Thing in Healthcare Reform?

This summer, St. Luke’s Hospital started sending all new moms home from the hospital with a basket of fresh produce, recipes and literature about the importance of a healthy diet.

All of the produce in the basket was grown on an organic farm on the hospital’s Anderson campus in Bethlehem, Pennsylvania. The hospital—part of a six-campus network—has been running a farm on the 500-acre grounds since 2014. Read more

This Catskills Camp Immerses City Kids in Self-Sufficiency and Salad

This post originally appeared in Edible Manhattan.

For teenagers accustomed to the fauna of New York City—pigeons, rats, cockroaches—Roxie the goat is a game-changer.

Each summer, a group of 120 lucky high schoolers treks north to a place called Steve’s Camp at Horizon Farms in the Catskill Mountains to spend 12 days, fully funded by scholarships, with Roxie and a team of educators intent on building community and leadership through experiences on the farm and in the kitchen. Read more

Why Does Meat Have to be Manly?

This story originally appeared on Grist.

When I was little–7, 8 years old–I used to be able to put away a steak with a gusto that my father remains proud of to this day. He happily recounts a meal we had in snow-covered central Wisconsin: A table full of my WASPy relatives watched, awestruck, as a tiny girl quietly devoured a massive steak with minimal ceremony. For as long as I can remember, one of my most beloved father-daughter traditions has been steak frites night–just the two of us, eating towering plates of grilled red meat and fried potatoes. Read more

4 Things You Should Know About the FDA’s Trans Fat Ban

This week, the U.S. Food and Drug Administration (FDA) told food manufacturers to stop using partially hydrogenated oils (PHOs), the major source of artificial trans fats in processed foods ranging from nondairy creamers, to baked goods, margarine, and microwave popcorn. The move, the FDA said, “is expected to reduce coronary heart disease and prevent thousands of fatal heart attacks every year.” Read more

These Kids’ Recipes Impressed Michelle Obama. Now They’re Headed to the White House

Timothy Burke describes his trick for making spring rolls with rice paper, which is notoriously difficult. With a bit of translation from his mom, the shy eight year old said, You dip them in a wide plate of hot water, and turn them, then take them out of the water and place them on another plate before they get soft. Then you add the vegetables and roll it up fast. Easy. Read more

In Chicago, Former Park Houses Become Cooking Classrooms

In early May, a group of children lined up along tables to press small cookie cutter shapes into blocks of cheese. Next, they were given skewers and fruit and asked to design their own shish kebabs.

Teacher Kinga Kelly extolled the virtues of eating colorful foods–like bright red strawberries and deep purple blueberries–to the group. “What is the benefit of eating the rainbow?” she called out. “We get nutrients,” they called back. “Iron! Vitamin C for your immune system! Vitamin E for your skin! Vitamin A! Vitamin D for your bones!” Meanwhile, the thud of dribbled basketballs echoed from a gymnasium down the hall. Read more

The Real Reason Your Kids Are Still Seeing Junk Food Ads

When it comes to marketing to children, the food industry has long argued that it should regulate itself. In fact, 12 of the largest food companies in the world–including Coca-Cola, Kraft, Mars, McDonalds, and Nestlé—belong to a coalition that years ago established the Children’s Food and Beverage Advertising Initiative (CFBAI), a voluntary effort by the leading food and beverage companies to rein in their marketing of unhealthy foods and drinks to kids. Read more

This Pastry Chef Wants You to Eat Fewer Sweets

As a pastry chef with 20 years of experience under her belt, Emily Luchetti was tired of being asked why she’s not overweight. As the Chief Pastry Officer at Big Night Restaurant Group in San Francisco and Board Chairman of the James Beard Foundation, she has been perfecting the art of making pastries with fresh, seasonal ingredients. But that doesn’t mean she thinks dessert should be eaten every day. Through her work, Luchetti says, “I’ve learned how to put it all into perspective—how to deal with having sugar around me all the time and still lead a healthy life.” Read more