Recipes

Recipe: Savory Oatmeal with Kale, Mushrooms and Pecans

April 7, 2016 by Julianka Bell, Dietetic Intern

Dietetic Intern Julianka Bell takes your morning oatmeal in savory direction. The result is delicious, nutritious and satisfying!

Recipe: Savory Oatmeal with Kale, Mushrooms and Pecans

Dietetic Intern Julianka Bell takes your morning oatmeal in savory direction. The result is delicious, nutritious and satisfying!

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Exploring the Future of Food: Taking Salad Outside of the Bag

March 31, 2016 by Julianka Bell, Dietetic Intern

In this final part of her series on the future of food, Julianka Bell takes a close look at some alternatives to the ubiquitous bagged salad.

Exploring the Future of Food: Taking Salad Outside of the Bag

In this final part of her series on the future of food, Julianka Bell takes a close look at some alternatives to the ubiquitous bagged salad.

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Exploring The Future of Food: Can Design Help Feed a Growing Planet?

March 29, 2016 by Julianka Bell, Dietetic Intern

Be prepared to suspend your disbelief! In this third part of her series on the future of food, Julianka Bell shares more about how some companies are using innovative design strategies to change the way we eat.

Exploring The Future of Food: Can Design Help Feed a Growing Planet?

Be prepared to suspend your disbelief! In this third part of her series on the future of food, Julianka Bell shares more about how some companies are using innovative design strategies to change the way we eat.

Read more ›

Exploring the Future of Food: Rethinking Ancient Grains

March 24, 2016 by Julianka Bell, Dietetic Intern

Ancient grains have made a strong comeback. In the second part of her series on the future of food, Julianka Bell explores some implications of this increase in popularity and offers some new grains to expand your repertoire.

Exploring the Future of Food: Rethinking Ancient Grains

Ancient grains have made a strong comeback. In the second part of her series on the future of food, Julianka Bell explores some implications of this increase in popularity and offers some new grains to expand your repertoire.

Read more ›

Exploring The Future of Food: Grains

March 22, 2016 by Julianka Bell, Dietetic Intern

By 2050, 9.6 billion people will share our planet. Coming up with solutions to feeding the world – along with reducing environmental impacts – is one of the greatest challenges we face today. In this series, Dietetic Intern Julianka Bell explores some of the challenges and sustainable solutions to feeding the world.

Exploring The Future of Food: Grains

By 2050, 9.6 billion people will share our planet. Coming up with solutions to feeding the world – along with reducing environmental impacts – is one of the greatest challenges we face today. In this series, Dietetic Intern Julianka Bell explores some of the challenges and sustainable solutions to feeding the world.

Read more ›

Infographic: What’s the Difference Between Seltzer, Mineral, Club, and Tonic Waters?

January 25, 2016 by Julianka Bell, Dietetic Intern

Dietetic Intern Julianka Bell sorts out the differences between seltzer, mineral, club, and tonic water.

Infographic: What’s the Difference Between Seltzer, Mineral, Club, and Tonic Waters?

Dietetic Intern Julianka Bell sorts out the differences between seltzer, mineral, club, and tonic water.

Read more ›