Photo: Shaylor

By: Dylan Rodgers

Did you know wood is in virtually everything we eat?  I know what you’re thinking:  “But I didn’t see it listed in the ingredients.”  Well you’re right on that one.  The proper name for this pine-fresh ingredient is “cellulose”, which is essentially plant-cell walls.

Cellulose is in bread, pastries, shredded cheese, ice cream, jelly, meats, and virtually any other processed food on the market not including it many hundreds of uses outside food products.  The amazing part is that the use of cellulose is entirely up to the company, because the USDA allows any amount of it to be used in foods except for meat. Read More

Photo: Susy Morris

By: Dylan Rodgers

There are few foods as remarkable as the potato.  Though little and mal-shaped, potatoes have been quintessential to the development of numerous civilizations living in inhospitable conditions.  But now the potato is slowly being weeded out of American health standards. Read More

Last month the USDA unveiled a new info-graphic called MyPlate, which was aimed to help Americans make better decisions about healthy eating. The graphic was an initiative made by First Lady Michelle Obama to replace the somewhat confusing MyPyramid graphic that was released in 2005. It was a way to help not only kids but all Americans combat against obesity, which affects 1 in 3 kids today. After the icon was release, it received mixed reactions.

MyPlate depicts sections of a dinner plate each designating a healthy portions of food including fruits, vegetables, grains, and protein as well as dairy.

However, Kristin Wartman at CivilEats.com argues that MyPlate fails to recognize certain structural problems. Read More

Photo: SummerTomato on flickr

Cousin to parsley, fennel has a distinct almost licorice flavor that is popular in many Italian dishes like stews and pasta. The meatiest part of fennel is the white bulbs while the feathery fronds can be used as a perfect flavoring on top of pastas or salads. Like celery, the entire plant is edible and can be braised, sauteed, roasted, or grilled as the bulb softens when cooked. This vegetable has great health and taste benefits to know about. Here’s why you should start cooking with fennel this summer:  Read More

On June 2nd, Michelle Obama and the USDA released the MyPlate graphic, which is a new nutritional tool to help Americans better understand and develop good eating habits. It replaces the government’s Food Pyramid released 20 years ago as a simpler and easier way for both kids and adults alike to eat better. “When it comes to eating, what’s more simple than a plate?” Read More

Eggplants

While the term “nightshades” might make you think more of Tim Burton than nutrition, don’t fret. Read More

Fava beans

Call them what you like – Windsor beans, broad beans, horse beans or pigeon beans – fava beans are delicious no matter their name. Read More

Get Fit For Summer

Get Fit For Summer

We hope you enjoyed our Get Fit for Summer series! From sharing knowledge about healthy ingredients to fun recipes that are healthy and delicious, we hope these articles will continue to inspire you! Here’s a roundup of the Get Fit for Summer posts from this month. Which was your favorite post? Did Get Fit for Summer inspire you to get ready for the hot months ahead?  Read More

Did you know that food insecurity is rampant in the United States? In this land of plenty, it’s so sad to see many adults and children without adequate nutrition. Here are five facts about hunger in the US and one great way to help this weekend through Feeding America’s Stamp Out Hunger drive on Saturday, May 14th.  Read More

Cherry Belle Radishes

If you think of radishes as flavorless addition to a raw vegetable platter often ignored at parties, then you’ve got to give radishes another chance! Radishes are one of the most refreshing spring and summer ingredients. Read More