Last week, 20-or-so local dietitians gathered at Blue Ribbon Cooking School to learn how to cook Nordic cuisine with Siggi Hilmarsson, the man behind Siggi’s yogurt. The food was delicious and nutritious…just the way food should be!
You probably saw the news earlier this year that organic dairy and meat are healthier for you because they have a more beneficial fatty acid profile. Are the fatty acid profiles of organic milk and meat really thats different from their conventional counterparts…and how much of that difference is due to grass-feeding? Here’s what I found out.
I was asked recently why I don’t “preach” to people that they should eat organic food. My response is that I don’t “preach,” because nutrition is a science, not a religion. That said, there are some good reasons to buy organic, as well as good reasons why organic s not always better.
Happy Monday! If you live in or around Seattle, I would like to congratulate you on surviving yesterday’s hotter-than-predicted temperatures. I can’t believe that it almost got to 100. Things were a bit touch-and-go at my house for a while (read: we were both a bit crankypants). If you too were grumbling about the heat […]
Ah, the difference a year makes! At FNCE 2013, I had an unpleasant experience with a standard, highly sweetened Greek yogurt brand on the last day of the conference. This year, I had siggi’s to save me! Tuesday morning, I was running on caffeine and carbs, hastily grabbed on the way from my hotel to […]
Happy Monday! The sun is shining in Seattle, and if you haven’t read my On Nutrition column in yesterday’s Seattle Times, “Got milk? Many nutritious choices are dairy-free” then just link on over and check it out. With so many beverages being called “milk” these days (the most recent one I noticed is quinoa milk), […]