Food @ MSU: What to eat, what not to eat

Event, Get Involved, Health, Learn More, Sheril Kirshenbaum, Southeast Michigan

Food can be confusing for anyone, but as a mom, it’s even more complicated. I’m constantly attempting to achieve balance between what’s healthiest for my family and what my boys are willing to eat, which changes often. And I don’t always succeed, despite good intentions. My oldest regularly requests mac and cheese, while the toddler rejects almost anything he doesn’t recognize. Meals in our house can be a struggle. 

6 Ways to Handle CSA Overload

Eat Local, Find Local Food, Health, Know Your Farmer, Learn More, Mieko Diener

I love my CSA, for getting the freshest local veggies, knowing that I am supporting the farmers in my community, connecting with likeminded neighbors and investing in my local food system – it’s the best. But sometimes I get a little overwhelmed with just how many gorgeous veggies I come home with every week, and I know I’m not alone. Here are a few tips and tricks, if you’re like me and you love your CSA, but need strategies for using everything effectively.

Eggs: Unscrambling the Science

Find Local Food, Health, Learn More, Mieko Diener

If it seems like every few years the recommendations for eating eggs changes, that’s because it does. The issue is that egg yolks are a rich source of dietary cholesterol, but do not contain saturated fats which co-exist in most other sources of cholesterol like red meats. Cholesterol is an important structural component in all animal cells but having too much in our blood is associated with increased risk of heart disease. What has been challenging for scientists to figure out is the relationship between the cholesterol we eat and our blood cholesterol. It has been well established at this point that eating more saturated fat can increase blood levels of unhealthy cholesterol and lead to heart disease, but the understanding of dietary cholesterol on its own is still murky. 

Quick Pickles: Meal Prep Hero

Eat Local, Find Local Food, Health, Recipes

Pickling is one of my favorite ways to celebrate seasonal produce. The process is simple, quick, and almost mess-free. Pickled vegetables are great to have on hand in the fridge for an easy flavor boost on salads, sandwiches, tacos, or rice dishes. It’s fun to experiment with different combinations of vegetables, herbs, and spices and the results are reliably beautiful and delicious. Best of all, pickling short season vegetables like asparagus lets you enjoy them for longer without sacrificing too much texture or flavor. 

Get to Know our Summer Interns

Environment, Event, Get Involved, Health, Jobs

We are excited to host three great interns this summer! In northern Michigan, we have Emily Lesky as our Community Health Intern and Julia Linder as our Communications and Outreach Intern. In Southeast Michigan, Travertine Garcia is our Community Health Intern. These amazing ladies will help Taste the Local Difference further our mission of educating consumers about the benefits of local food and supporting food and farming entrepreneurs.

Dietitian’s Corner: Bone Health

Eat Local, Health, Paula Martin, Recipes

Bone Health is good health. According to the National Osteoporosis Foundation, 1 of 2 women and 1 of 4 men over the age of 50 will break a bone due to osteoporosis. A healthful eating plan and weight-bearing activities are important to ensure strong bones. With spring greens and local dairy now available at the Farmers Market, it’s easy to support local producers while taking care of your bones.

Eat Small: 3 Reasons to Cook Rabbit or Poultry Tonight

Eat Local, Environment, Health, Nick Jones, Recipes

Everyone is asking questions about meat lately. Is it healthy? Is it sustainable? Should we be eating it all?

While you consider what to put on the table for dinner tonight, take a minute to consider skipping the usual beef, pork, or lamb, and opt for something new.

Here are three good reasons to choose local rabbit for dinner tonight.

Give Your Kidneys a Break With Glazed Carrots

Eat Local, Find Local Food, Health, Paula Martin, Recipes, Uncategorized

Keep your blood pressure in check by eating plenty of local produce– your kidney will thank you for it. Eating a variety of fruits and vegetables ensures there is adequate potassium to balance out the negative effect salt has on our blood pressure. Kidneys regulate our blood pressure, so give them a hand, eat more potassium rich foods so they don’t have to work so hard. During March and early April, up your potassium levels by enjoying storage potatoes, onions, carrots and sweet potatoes. Dried cherries and apricots are also potassium powerhouses.