Registered dietitian Donna Martin, EdS, RD, LD, SNS, is the school nutrition director in Burke County, Ga. This rural community has among the highest child poverty rates in the United States, according to 2010 U.S.
Flea markets, garage sales, your great-aunt’s kitchen and pricey culinary stores have something in common: They are all selling cast-iron cookware. From the very old to brand-new designs, cast-iron pans are experiencing a renaissance—and for
Known for one of the healthiest culinary cultures in the world, Greece once served as a model for the Mediterranean diet. Traditional breakfast was a simple meal, such as herbal tea with dried bread (paximadi)
Across the country, restaurants, cultural venues and retail shops serve premium teas, while supermarkets, convenience stores and vending machines are stocking bottled tea. According to the Tea Association of the USA, the number of Americans
Vegetable trimmings, buffet leftovers, accidental spoilage, cooking mishaps—food waste is a fact of life in commercial kitchens, supermarkets, restaurants and at home. Food waste accounted for 14 percent—or 35 million tons—of total municipal solid waste
When it comes to purchasing and preparing foods, men are a prime target for nutrition education. The U.S. Bureau of Labor Statistics reports that 41 percent of meals made at home are prepared by men—while
Nutritional Benefits of Vital Wheat Gluten By Kenneth I. Burke, PhD, RD Vital wheat gluten (also called gluten flour and vital gluten) is the isolated protein of wheat. Because it is a highly refined product,
In restaurants, gourmet shops and local supermarkets, smoke seasonings are appearing everywhere and in every food—from salts, olive oils and cheeses to chocolates, caramels and even cocktails. In addition to pre-smoked foods, other sources of