Liz and I both attended the annual Food & Nutrition Conference & Expo (FNCE) of the Academy of Nutrition and Dietetics in Atlanta earlier this month, and we dish about our experiences on this week’s Cooking with the Moms podcast.
Liz shared the highlights of her trip in an earlier blog post, and now it’s my turn. For me it’s all about the people. Don’t get me wrong, I love to go to educational sessions and learn new things, but it’s connecting with my RDN friends – both new and old – that really inspires me.
My good friend and colleague, Joan Salge Blake, was on my plane from Boston so we shared a cab to downtown Atlanta. She brought along her nephew’s Flat Matthew and we had fun taking pictures of him with different people -including the Delta pilot and flight attendants, and me!
My first night in town I followed my cab driver’s advice and ate shrimp and grits at the iconic Pittypat’s Porch with my friend Susan. Collard greens, beans, and cornbread rounded out our meal. Sometimes a girl just needs some southern cooking!
The Academy is getting hip to the social media scene and had several areas for members to take selfies. Here I am with my best attempt at taking a selfie with Susan.
Before every FNCE opening session our amazing colleague, Constance Brown Riggs, sings the National Anthem in front of the thousands of attendees. It always send chills up my spine to hear her beautiful voice.
Here are some of the foods that I saw and sampled on the Expo floor: breads made with ancient grains and nuts, pumpkin yogurt (YUM!), pre-washed kale and collard greens, and dried fruits. I’m sure this is the type of food you get at all conferences, right?
My daughter, Leah, had just one request for me on this trip: “Bring me back some KIND bars!” KIND was featuring their new Strong & Kind savory bars with flavors like Honey Mustard, Roasted Jalapeno, and Thai Sweet Chili. Leah tried them and decided she prefers the sweeter, original flavors.
I am past chair of the Food & Culinary Professionals subgroup of the Academy, and attending our networking reception at the Biltmore Hotel was a highlight of the conference. Just look at the beautiful room and the amazing food we ate. The champagne was fun to drink too!
I was lucky enough to be invited to some awesome sponsored events. At a beef-sponsored luncheon, learned how to cut ribeye steaks and then ate them for lunch. The first course was elegant Pickled Summerland Farm Beets.
The dessert in the photo is of an upside down cranberry semolina cake with raspberry sauce and cranberry-black pepper ice cream that I devoured at an Ocean Spray dinner. Wow, wish I could eat like this every night!
It’s always fun to unpack your bag when you get home from FNCE and look at all the swag and share it with your family. I love my job!
In case you think that all I did was hang out with friends and eat good food I will tell you that I did attend a number of sessions and some of the buzz words I took back from the conference are fermentation (we need to eat more fermented foods) and microbiome. Did you know you have 10 times more bacteria than cells in your body? We need to make sure the good bacteria outnumber the bad. Fascinating stuff. If you want to learn more you’ll need to listen to our podcast!
For a healthy classroom or party treat, create a Halloween skeleton made with crunchy vegetables, and serve it with our Rainbow Vegetable Dip. And then watch the kids eat lots and lots of vegetables! Why serve Halloween candy in the classroom or at a pre trick-or-treat party when the kids can munch and crunch their [more]
It’s been one week since my return from the Food & Nutrition Conference & Expo (FNCE) in Atlanta, and I’m still trying to dig my way out from under a GIANT pile of unread emails. (Some things never change!) My conference began with a food photography workshop for dietitians that I helped teach. You can [more]
I have a lot of apps on my iPhone 5s, but the one I turn to the most is Snapseed, a fun photo editing app that I use to improve my food photos. This app crops, straightens, brightens, saturates, adjusts the white balance, and a whole lot more. It turns my food photos from drab to delicious [more]
As a registered dietitian nutritionist (RDN), I’ve always believed that if you want consumers to eat a healthy diet, you have to give them easy and affordable recipes that work, taste great, and look amazing and appetizing. This is a gorgeous image of our Homemade Healthy Beefaroni made with lean ground beef, mushrooms and red [more]
On Columbus Day, I ran the Tufts Health Plan 10k for Women road race with my friend, Mary. Besides the fact that I like to run (sometimes), I was eager to join the Cabot Virtual Race to benefit Feeding America, an organization dedicated to feeding America’s hungry through a nationwide network of food banks. If you’re interested in joining the [more]
Learn how to make an easy homemade focaccia bread for your family using store-bought pizza dough! Starting with store-bought pizza dough makes creating your own focaccia bread simple as pie.This month, I joined fellow healthy food bloggers for the following Recipe Redux cooking challenge on Spooky Spices: You know they are lurking there: Way in the back of [more]
Farms are magical places. They remind us to think about where our food comes from, the hard work involved in producing it, and the importance of maintaining open space where nature and beauty can thrive. Welcome to Hornstra Farms in Norwell, MA. I had the privilege of touring this 100-year-old dairy farm last week with a [more]
Learn how to roast nutritious slices of delicata squash for a simple, naturally-sweet autumn side dish your family will love. If you’re trying to get more vegetables into your family’s diet, shake things up by trying something new. Every autumn you’ll find delicata squash at the market. It’s easy to prepare … if you know the right [more]