By Ione Machen
Winter squash season has arrived! One great thing about winter squash is that you can substitute any variety in a recipe; it just depends on your tastes. Butternut squash is smooth and buttery with a deep yellow-orange color and nutty flavor. It is often called for in soups because its texture is dense and not stringy at all. Try to experiment with different squash varieties to discover your favorite!
Acorn squash is a mild and sweet variety with a lighter color and stringier flesh. Buttercup squash is sweet and creamy. Delicata squash has a thin, edible skin and a flavor similar to a sweet potato. Kabocha squash has a similar flavor to a pumpkin. Pie pumpkins come in many varieties, but in general they are small and dense with an intense flavor (very different from jack-o’lantern pumpkins). Check your local farmers’ market to see which varieties are in season today! Continue reading
Baked Apples with Oats and Blueberries
Recipe by Emelia Stiverson
(featured on Tribeca Nutrition Blog)
This recipe is reminiscent of an apple crisp, but without the added cups of sugar and fat from sticks of butter. Adding 2 tablespoons of homemade or store-bought whipped cream (made with real cream and without hydrogenated oils) on top of each apple will make this a nutritious dessert a real treat! Continue reading
Spaghetti Squash with Veggies & Feta Cheese
Recipe by Alyssa Cohen
This dish allows you to take advantage of one of fall’s best treasures – the spaghetti squash.
This winter squash is rich in beta-carotene, which your body can convert to vitamin A. Additionally, the olive oil and feta cheese contain fat, which encourages the absorption of this fat-soluble vitamin. Squash your pasta craving with this healthier alternative and feel good about going in for seconds – you’re going to want them! Continue reading
Photo from Eating Well
Isobel’s Roasted Delicata Squash & Onions
A colorful, healthy dish to bring to a holiday party!
Did you know?! The skin of the delicata squash is “delicate” enough to eat! No need to peel it, just roast and enjoy.
By Jennifer Rock
A typical public school lunch often contains what one might call “kid friendly” foods. Hamburgers, grilled cheese, and tater tots have been on school menus since I was a kid, and pizza is almost guaranteed to be served every Friday at many schools across the country.
Some of the challenges school districts face include contracts with large scale food distributors and budget problems, as the cost and preparation of food on a large scale continues to rise. Complicating matters are the attitudes toward introducing new foods to children – many people, both school administrators and parents, worry that if they don’t provide foods that children are familiar with, children won’t eat.
The fight for improving school lunches has been arduous, but recently there have been positive changes to the system.
By Jennifer Rock
The scientific development of ways to feed an ever-increasing population has taken a truly science fiction turn: we now possess the ability to grow meat in a petri dish.
On August 5th, 2013, physiologist Mark Post of Maastricht University hosted a press conference and public taste test of the lab-grown protein, dubbed a “stem cell burger.”
The burger was grown over three months, and required the production of 20,000 small strands of protein, grown from a cow’s muscle cells. Three months prior, stem cells were extracted from two organically-raised cows, through a biopsy. The cells were used to grow muscle fibers individually, which turned into grey-white loops of protein, suspended in a gel growth medium with antibiotics and a serum extracted from cow fetuses. After a few weeks of growth, each loop was removed by hand, cut open, straightened, and pressed to the other strands to create a burger. The burger was then mixed with beet juice (for coloring), powdered egg, and breadcrumbs (for flavoring). The total cost of this “delicious”-sounding science experiment came to the tune of €250,000, or nearly $350,000 (US), making it the most expensive burger in the world.
We recently caught up with Teachers College Nutrition alumni, Jennifer Black. Jennifer received her Master of Science in Nutrition and Public Health from TC, and she completed TC’s dietetic internship in 2002-3. Jennifer passed the Canadian registered dietitian (RD) exam in 2010, and is currently living and working as an RD in Vancouver, Canada.
How did you come to TC and the field of nutrition?
I’ve always been interested in food and nutrition. It was perfect for me, because I couldn’t decide whether I should study medicine, public health, urban planning, psychology, economics, education or politics – but through nutrition you can learn about all of those areas.
I was interested in studying in New York City, and was very lucky to find out that a woman named Marion Dickenson had endowed a scholarship for a graduate of the nutritional sciences major at the University of Toronto to study nutrition at TC. To my knowledge, nobody before me had ever taken this opportunity; but that funding really made it possible for me to take the risk and move.
Lauren Au, MS, PhD, RD received her MS in Nutrition and Public Health in 2009. She recently completed her PhD at Tufts University for Food Policy & Applied Nutrition in 2013. She works for AAAS as a congressional fellow, providing scientific and technical support to legislators.
Elizabeth Avery, MS, RD, CSO, LDN, CNSC received her MS in Nutrition & Exercise Physiology in 2005. She is a clinical dietitian at Emerson College, working one-on-one with students. She is also starting a private practice and is working part-time in an oncology outpatient clinic and fitness center. ElizabethAveryRD@gmail.com
Limor Baum, MS, RD received her MS in Nutrition Education in 2008. Limor works as a nutrition therapist with Nutrition Energy and Baum Nutrition, a private practice specializing in eating disorders. firstname.lastname@example.org
Jennifer Black, MS, RD graduated in 2003 with an MS in Nutrition and Public Health. She works at the University of British Columbia as an Assistant Professor. Jennifer is impressed to find her work and research still draw from lessons learned from TC faculty Isobel, Toni, and Joan, and experiences working with the Earthfriends program at TC. email@example.com
By Ryan Renaud
Flat Top is the latest offering from restaurant group Gourmet Foundry, best known for satisfying the late-night ramen cravings of Columbia students at Jin Ramen. With Flat Top, Chef Charles Cho and company have created a charming bistro with thoughtful, eclectic cuisine.
Stepping inside Flat Top feels like you’ve been transported to a rustic West Village cafe. The restaurant is lined with shelves of worn books and other antique items. At the front is a communal table near large windows that are opened on a nice day. The main seating area is a cozy enclave off to the side that consists of small tables. A large mural of the Riverside Drive overpass highlights this area.
Flat Top currently offers lunch and dinner service. Continue reading
By Anthony Wind
Michael Pollan is an inspiring author who has written many books, including, The Omnivore’s Dilemma and In Defense of Food. His latest book is called Cooked.
Michael Pollan’s new book walks the reader through 4 methods used to transform raw food into delectable dishes that are extremely nutritious and, in a sense, prepped for easy consumption and digestion. Cooked is unique because Pollan immerses himself, dedicating much of his time into learning the cooking process while explaining the science and history of each method. He is both a student and a teacher in this endeavor. He breaks cooking down into four well known procedures: Fire cooking and barbeque, pot cooking with water, bread making and cooking with air, and finally, fermentation and cooking with the earth.