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A Review of The Third Plate: Field Notes for the Future of Food

It is not often that you read a book that transforms the way you think about food. Sure, books are written that intend to change opinions on the food industry and subsequently alter diets, but generally the result of these books is that the reader is moved toward an “eat this, not that” approach to grocery shopping and cooking. In this case, the reader isn’t so much transformed as they are modified. Their habits may change (at least temporarily), but their understanding of why and how foods make it to the store and ultimately their kitchen largely remains unaffected. Award winning chef Dan Barber’s The Third Plate is the book these individuals need to read if they really want to understand how foods make it into our supermarket carts and onto our restaurant plates.

A Review of The Third Plate: Field Notes for the Future of Food

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Meet Our Consulting Dietitian

Meet Our Consulting Dietitian

Wondering how Guiding Stars can help you make positive changes in your eating habits? Our Consulting Dietitian can shed some light on the situation.

Allison Stowell is, among other things, a registered dietitian and mom with a commitment to helping others learn to eat nutritiously. Drawing from her work training and consulting individuals and food professionals, Allison offers her expert advice on the Guiding Stars blog.

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