Lightening up the Holidays
After reading the title, some of you may be wondering what my secret is for tender, fat-free pie crust and low-sodium gravy. The rest of you are ready to bury me alive in giblets for even suggesting such a terrible thing.
Let me tell you right now, I am not planning to scrimp this holiday season, and I’m not going to suggest you do either.
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How to Keep Up with Professional Reading
How many of you have piles of mail stacked on the kitchen counter? Better question, how many of you feel stressed out or guilty when you glance at that stack?
I just recently received this month’s issue of Today’s Dietitian, which I’ve already told you I love. However, I haven’t finished last month’s issue. Or the one before that. And I won’t even tell you how many JANDs I have lying around.
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Today’s Dietitian – One of my favorite Resources for RDNs
If there is one resource I wish I had during college, it is this magazine: Today’s Dietitian.
I had the Food and Nutrition Magazine and JAND coming in the mail, but the first wasn’t very meaty and the second was too dry. I read them now (as much as I can) but back then it just didn’t fit my student needs.
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Water Activity and Food Preservation
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Food science was by far one of my favorite classes. Scheduled in the last year of college, it felt like a reward for making it through all my other coursework . Although we learned a lot of cool, applicable things, my favorite concept was about water activity and food preservation. It was like everything I knew about food took on new meaning.
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The air is getting cooler, though the sun still shines bright and warm in the afternoon. By evening, I am ready to pretend it is the middle of winter and we all need to delve into a steaming crock pot of stew.
I don’t really like stew all that much, but the idea is nice.
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