healthy food


Photo: Marco Verch/BY SA (Flickr)

Helping the FDA Define “Healthy” Food Labels

, Food Systems & Health Analyst

As a registered dietitian, my perspective on healthy foods is pretty simple: there aren’t any.

Before you write to my accrediting board, let me explain. Read more >

Photo: Marco Verch/BY-SA (Flickr)
Bookmark and Share

Love Local Food? Here’s a Promising Way to Protect the Local Land that Grows It

, Kendall Science Fellow

Does your heart beet for farmer’s markets? Do you carrot all about protecting the soil? This Valentine’s Day, lettuce dive deeper into a promising solution for simultaneously protecting land for local food production, ensuring more sustainable agriculture, and creating opportunities for beginning farmers: land trusts. Read more >

Bookmark and Share

The Good Food Movement—A Force That Can’t Be Stopped

, director, Food & Environment Program

I recently teamed up with my good friend Mark Bittman—all-around food expert extraordinaire—to cook a delicious stew of beans and greens and chat about healthy eating in the United States. Read more >

Bookmark and Share

Sonia and me last summer outside of her mobile produce market that she stocks full of vegetables and delivers to neighborhoods in need in Cedar Rapids.

We Can Help Veterans, Bolster an Aging Agricultural Workforce, and Reduce Food Insecurity. Here’s How.

, Kendall Science Fellow

This Veterans Day, I wanted to profile an amazing veteran-turned-farmer, Sonia Kendrick, and share her inspiring vision for how increasing opportunities for new farmers might eliminate food insecurity. Sonia’s channeled her post-war trauma into a successful non-profit that grows healthy food across her hometown of Cedar Rapids, Iowa. Through her organization she also trains beginner farmers, something needed on a large scale to succeed the current aging agricultural workforce. Read more >

Bookmark and Share

On October, Apples, and a Sustainable Food System

, senior analyst, Food and Environment

October is surely the best month of the year. From my closet emerge beloved boots and sweaters. And from my kitchen cabinets, baking dishes and heavy cast iron pans. With cooler temperatures and a bounty of fresh food in season, I want to cook again. And during this magical month, my kitchen plays host both to late-season tomatoes and okra and to fall crops including acorn squash and cauliflower. And, of course, apples—which is fortunate, because in a new video released today, UCS Fellow Mark Bittman is cooking up something simple but delicious with that October-est of fruits. Read more >

Bookmark and Share