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March is National Nutrition Month. The theme, “Beyond the Table,” provides a great opportunity to reflect on your eating habits. Consider incorporating one or more of these ideas into your daily eating routine.
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This week continues the exploration of famous vegetarians and historic vegetarian cookbooks. Jamie Sanders and author Marcus Rediker explore the life of Benjamin Lay.
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This week host Tammy Proctor talks about the star of the vegetarian world, beans. Fellow bean lovers Todd Shirley and Rob and Leslie Keeney join in on the conversation.
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Jenna Dyckman, dietitian and USU Extension assistant professor gives tips on how to get off processed foods.
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As food prices have climbed, it might seem like just another barrier to eating healthy. But there are strategies for stretching money at the grocery store.
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Palak Gupta, USU Extension Specialist in Hunger Solutions and assistant professor in the department of nutrition, dietetics and food sciences, joins us this week to talk about nutrition security and how we can get it.
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Shalayne Smith Needham: For a lot of us, New Year’s is a time of resolutions. And for that new me, however, we often fall short of meeting our goals.…
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The average American consumed about 4,500 calories on Thanksgiving Day when taking into consideration pre-meal snacking, the actual dinner, dessert, then…