September Newsletter

September 1st, 2017

Eating Local

Food trends come and go, but one that seems to remain popular is eating local. A “locavore” is someone who eats foods derived from local sources. The idea is that food is fresher, more nutritionally valuable, and more environmentally friendly when is comes from five miles away, as opposed to 500 miles. Farmers markets are a great source for anyone trying to eat local. Recently, this trend has expanded from home cooking to restaurants. Many restaurants now make it a point to partner with local farmers to bring local foods into flavorful menus. A fun challenge is to try and only eat locally sourced foods or one week. Pay attention to seasonality, freshness, and use recipe apps to help you succeed!

App of the Month:
The Locavore App–this app helps you find farmers markets, growers, and CSA’s in your area. It also shows what’s in season at any given time.

August Newsletter

August 1st, 2017

August Newsletter



You’ve probably heard of lentils, a member of the legume family, but you might not be aware of their many health benefits. Lentils are special for many reasons. Out of all of the legumes, lentils rank second in terms of their protein-to-calorie ratio. This means they are very valuable to vegetarians or vegans looking for healthy, plant-based sources of protein. Lentils also serve as a source of many essential nutrients, such as folate and iron. Lentils also have a remarkably low amount of readily digestible starch, which is good news for diabetics or anyone trying to watch their blood sugar.

Whether you eat lentils all the time or just want to try them out, here is a great recipe.

Lentil Chili

• 1 white onion, chopped
• 2 green bell peppers, chopped
• 4 cloves garlic, minced
• 3 tsp. chili powder
• 1 (16 oz.) bag of green lentils
• 4 diced tomatoes
• 1 bay leaf
• 2 (32 oz.) cartons low-sodium vegetable stock
• Cilantro for garnish
• salt and pepper to taste

1. In a pot, sauté onion and bell pepper for 10 minutes.
2. Stir in garlic .
3. Add lentils, tomatoes, bay leaf and stock, and chili powder. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 45 minutes or until lentils are tender.
4. Stir in cilantro and serve.

July Newsletter

July 3rd, 2017

July 3rd, 2017

Are there differences in nutritional value between fresh, frozen, and canned produce?

No matter what form they are found in, fruits and vegetables are always a healthy addition to your diet. However, there are some things to consider. Fruits and vegetables provide us with many things we need, like fiber, carbohydrates, phytochemicals, vitamins, and minerals. Some treatments, like processing or cooking, can alter these. For example, frozen vegetables are usually blanched before freezing, which can reduce the vitamin content slightly. The same goes for canned vegetables. However, this doesn’t mean that fresh produce always has more vitamins; depending on storage time, growing conditions, and age, fresh produce might have less.
But no matter how we buy fruits and vegetables, there are steps we can take to preserve what vitamins and minerals remain in our food. For example, heat and water can leach out or alter vitamins and minerals, so we can eat raw or lightly cooked food. Steaming is a great cooking method for preserving vitamin content. And if we do choose frozen or canned vegetables, we can choose low sodium varieties with minimal additives. Whether it’s fresh, frozen, or canned, fruits and vegetables are always a good idea!

June Newsletter

May 31st, 2017
June Newsletter

Thursday, June 1st, 2017

Like many phrases dealing with nutrition, farm-to-table is at risk of being used incorrectly or in a misleading way. A lot of food is labeled as farm-to-table, but what does this really mean? According to, farm-to-table refers to a movement concerned with producing food locally and delivering that food to local consumers. It is closely linked to the local food movement and touted as being healthier, better for communities, and part of safer food practices.

Despite these benefits, farm-to-table poses some challenges that are still being worked out by restaurants, farmers, and consumers. One main concern is price. Farm-to-table restaurants can be on the pricier side, which means they may be accessible to just a select segment of the population. Some school systems are addressing this issue and trying to work closely with farms to bring local produce into cafeterias, which makes farm-to-table an experience available to children across all socioeconomic levels. California schools began this in 2014 with a “California Thursdays” locally sourced menu one day of the week.  This is paired with educational programs to help children learn where they food comes from, which can set them up for healthier food habits for the rest of their lives.

Farm-to-table’s popularity will hopefully lead to an increased awareness of where food comes from, an appreciation for fresh produce, and increased access to healthy foods.

App of the Month

Farm Star Living

Farm Star Living gives fresh recipes, farm-to-table cooking tips, and helps support small farms.

May Newsletter

May 1st, 2017

Monday, May 1st, 2017

Meal Kits

At the intersection of convenience and freshness, meal kits are springing up everywhere. Meal kits may vary in health, cost, and flavor, but one thing they all have in common is that it seems they’re here to stay. Here are some pros and cons to using meal kits:

Meal kits have the advantage of being highly customizable; a person can pick a meal kit based on allergies, calorie count, and special diets. This makes it easy and fun to try new things while still meeting individual dietary needs. Another benefit to meal kits is how easy they are to use. No measuring or grocery store trips are required. Users simply open the box and follow the instructions. This helps users try new recipes, learn new cooking skills, and reduce food waste.

Despite all of the advantages of meal kits, there are still some things to consider before trying them. Cost is probably the main concern most people have when it comes to meal kits. They can cost around ten to fifteen dollars per person per meal. That can be expensive for large families or people on a budget. Also, meal kits can prevent people from learning useful food skills, such as meal planning, shopping on a budget, or creating recipes of their own.

Considering both the pros and the cons, meal kits are certainly worth looking into. Many meal kit companies are springing up and it is easy to find one to fit your specific needs. Many companies even give you a free trial so you can see how much you like it before buying.

App of the Month


Foodfully helps you track food purchases you’ve made so that you remember to use up food before it goes bad. It suggests recipes, helps you track spending, and most importantly, reduces food waste.