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The New Lunch Standards

February 7th, 2012 by Erin Dow in School Lunches

On January 25th I was invited to take part in a conference call preceding First Lady Michelle Obama’s announcement of the new National School Lunch Program standards. Hosted by Agriculture Secretary Tom Vilsack and Chef Rachael Ray, the purpose of the call was to update the media and other involved parties on the changes to the standards before the official announcement was made. These changes are a step in the right direction. As common sense as they seem, these improvements are truly revolutionary, and they will help ensure a higher standard of school food for the millions of children eating school lunches like these every day. But we should guard against allowing ourselves to think for one minute that our work is done or that the problem of substandard school food is solved.

Role Reversal: Chili and Corn Chips

January 17th, 2012 by Erin Dow in Expert Chef

My favorite winter activity is stewing something warm and awesome on the stovetop. There’s no better distraction from being holed up in the house than a hearty dish, at least until you find that one magical threat that’ll get your sons onto the porch to clear the snow from the door. In my comfort food world–and on stormy winter days–chili reigns supreme.

Coping With Food Allergies in the New Year

January 5th, 2012 by Erin Dow in Gluten-Free

Everyone knows someone with food allergies. From rashes to anaphylaxis, their effects range from mild to severe. Earlier this year, I was diagnosed with an autoimmune allergic disorder triggered by food and drug allergies. Autoimmune allergic disorders cause chronic health problems and long-term damage to the body’s organs and tissues when triggered by allergens.

Coping With Food Allergies in the New Year

Food on the Table: Stress Free Meal Planning

December 13th, 2011 by Erin Dow in Reviews

It’s no secret that most caregivers are faced with a serious juggling act when it comes to balancing family, work and personal time. The challenge of planning and preparing nutritious, well-balanced and flavorful meals that please a variety of palates is a common dilemma. Couldn’t we all use a little assistance in this department? I know I can.

Food on the Table: Stress Free Meal Planning

A Revolution for Nutrition

December 8th, 2011 by Erin Dow in School Lunches

America is fat and getting fatter. Twenty years ago, no state in the country had an obesity rate above 15%. Currently, according to a recent study released by the Robert Wood Johnson Foundation, 38 states have obesity rates over 25%, and if you lump overweight people into the same group, the number jumps to 60%. These figures include kids, the future of our nation and two key parts of the problem are the persistent presence of junk food and a lack of access to scratch-cooked nutritious food. One of the key offenders making this problem worse day-by-day is…can you guess what I’m going to say? School lunches.

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