Posts By: allisonjstowell

#BuyLocal (At Your Supermarket!)

by in Our Dietitan

Allison Stowell

In 2008, congress officially defined “locally grown” agricultural products as those that are less than 400 miles from its origin, or within the State in which it is produced. While supporting farm stands and seeking local food is not exactly a new idea (after all it used to be the only way we got our food!), seeing a strong presence of local options in supermarkets is relatively new. Today, retailers look to source and highlight local produce and other agricultural goods because they acknowledge it is what their current customers want and what future customers are looking for.

#BuyLocal (At Your Supermarket!)

CSA’s… More Than Just Vegetables

by in Our Dietitan

Allison Stowell

Community Supported Agriculture (CSA) connects a community to their local producers in a symbiotic relationship that celebrates “home-grown” while encouraging families, restaurants and other CSA partners to enjoy and appreciate local agricultural products. Once reserved for produce only, CSA programs today also highlight an array of products including rare meats and fresh seafood.

CSA’s… More Than Just Vegetables

A Look at 5-4-3-2-1 Go!

by in Our Dietitan

Allison Stowell

In 2009, the Consortium to Lower Obesity in Chicago Children (CLOCC), a nationally recognized leader in child obesity prevention whose influence stretches far beyond the city of Chicago, launched 5-4-3-2-1 Go!®. A comprehensive approach to improving the health of our children, 5-4-3-2-1 Go!® is a complete wellness program designed to address the many factors that go into creating a healthy child.

A Look at 5-4-3-2-1 Go!

Having Fun in the Summer Sun

by in Our Dietitan

Allison Stowell

You got the kids outside and away from screens (yeah!), but now you need to encourage them to run around. While the summer sun is a welcome sight, the heat can sometimes leave kids needing a bit of motivation to run around. What you need in these moments are a bunch of simple, fun games your kids can play. No need to worry, we’ve rounded up some fun ideas for you here as well as some refreshing drinks and more to complete your summer afternoon.

Having Fun in the Summer Sun

The Science of Charcoal

by in Our Dietitan

Allison Stowell

Warmer weather begs for firing up a charcoal grill. In preparation for a barbeque, we shop for the best cuts of meat, marinate them in our favorite sauces with careful attention to the ingredients and put together a meal that almost tastes like summer. Unless you are giving the same attention to the way you grill your meal, however, you be getting more than just the nutrition you are aiming for.

The Science of Charcoal

Show Someone You Love Them…with Brunch

by in Our Dietitan

Allison Stowell

Who doesn’t love brunch? With the perfect blend of wholesome, satisfying dishes along with just a bit of decadence to bridge breakfast and lunch, it is the symbol of a relaxing day. Brunch tastes best when it is shared with family and friends. Create a bountiful brunch and there is no doubt your guests will know they are tops on your list.

Show Someone You Love Them…with Brunch

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

by in Our Dietitan

Allison Stowell

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