The Head Start classrooms over at Platte River in Benzie County are instilling healthy habits in kids with help from Taste the Local Difference (TLD). Through the Building Healthy Communities (BHC) grant, this partnership is using funds to incorporate nutrition education into the Head Start curriculum. Kim Micham and Debra Rafferty at Platte River Head Start are working closely with Paula Martin, Registered Dietitian and Community Health Coordinator at Taste the Local Difference. Together, they’re creating healthy snack options that have less sodium, less sugar, more fiber, and more fruits and veggies. But, they’re not just serving up healthier options – they’re also empowering kids and their families to make healthier choices.
When kids are inspired, they can do anything, which is why the YMCA hosts a national event each year to do just that! Healthy Kids Day is a national initiative to improve the health and well-being of kids and families, awaken their imagination, allow them to explore new activities and choose healthier habits.
The FREE event on April 21st will be an opportunity for kids and families to explore local vendors, take part in educational activities and learn how to keep their minds and bodies active as they gear up for summer vacation.
When the calendar pages flip to a new year, many of of us feel motivated to wipe the slate clean and re-focus on our health. As you contemplate what changes to make, forget quick fixes and fad diets and take it back to the basics to create a long-term, balanced habits.
Crisp apples, pumpkins, fresh cut flowers, and rainbow carrots are a few items that crowded the gym of seven elementary schools this month. Also included were guest chickens, various educational activities, smoothie bikes, and pumpkin soup samples. Students purchased flowers for their mothers, pumpkins for Halloween, and loved sampling kohlrabi and pea shoots from 9 Bean Rows Farmstead & CSA.
My favorite holiday is, easily, Thanksgiving. I am a Registered Dietitian Nutritionist (RDN) and farmer and food has always been an expression of love in my world. A holiday centered on seasonally inspired meals shared with loved ones gives me all the feels. To help you savor the full flavor of the season, without sacrificing health, I wanted to share some of my favorite locally inspired recipes. I hope you create many special memories while eating these dishes!
Rutabaga (also called swede) is a Brassica family (think kale, cabbage, turnips, broccoli, etc.) root vegetable commonly known to Michiganders as a pasty ingredient. Beyond the pasty, this humble cabbage and turnip cross shines in many dishes and packs a nutritional punch.
Ever wonder why a restaurant and market in northern Michigan would undertake the overwhelming task of transitioning to nearly 100% farm-to-table? After all, “locally grown” takes on a whole new level of difficulty in our arctic locale.
Late on a Sunday afternoon in Detroit’s West Village, lazy brunch-goers cozy up to mugs of organic coffee and dirty chai. It’s frigid outside, but inside Detroit Vegan Soul patrons are toasty as they linger over stacks of sweet potato pancakes and plates of “catfish tofu” with black-eyed peas and collard greens.
By Tricia Phelps
As we embark on a new year, many people are voicing aspirations of change & resolution for the months ahead. I love food too much to even think about grandiose plans for dieting, but I can’t help feeling lethargic after the past few weeks of excessive food & drink. To break in the New Year, I want to introduce Third Coast Bakery—“The new wave of baking” that will help you avoid unhealthy eating this year, while still satisfying your sweet tooth.