Jessica Connell, aka Ms. Jessica, is the Hannaford RD for Exeter and Portsmouth. She recently shared with us about her Kids in the Kitchen program. The class is for kindergarteners and up and runs twice a month in Exeter and once a month in Portsmouth. Each month, about 30 kids attend with an adult.
We’re pleased to once again support our partners at the University of North Dakota Dining Services with their annual student cooking competition, Chopped. The goal of the event is to encourage students to engage with nutritious, flavorful eating while bringing fresh ideas for nutritious meals into the dining options.
On February 1st we updated our algorithm. Foods with DHA/EPA and omega-3 fatty acids will now receive credits. Foods with artificial colors and dyes will now receive debits. The % DV for vitamins, minerals and fiber has been updated to align with the FDA’s latest Dietary Reference Intakes.
At age 11, Sophia Carpenter is already a champion of the Guiding Stars Program. Sophia and her father visit our Hannaford store every Monday to stock up on nutritious foods for the week and check out the Manchester, NH store’s demo, led by Hannaford Dietitian, Marilyn Mills. While many of us struggle with weekly meal planning and serving our families nutritious choices throughout the week, Sophia has this covered. Sophia comes to the store every week equipped with a detailed meal plan and shopping list that includes delicious choices and is packed full of items that earn Guiding Stars. Marilyn helps out by offering new recipes, ideas, and offers a taste of a product for folks in the region to try out. Sophia compiles all of this into creative recipes to enjoy throughout the week. A true inspiration and amazing role model, we are so thankful to have folks like Sophia to champion the use of the Guiding Stars program in their own home!
Most of us know that fish are good for our health, but how do we know which fish are good for environmental health? Like many other foods, we need transparency of where it came from and how it got to our plate. To complicate matters, we don’t have labels like “USDA Organic” to help guide us – you don’t know what the fish is eating, so you can’t very well label it organic. What we do have is labeling of farmed or wild-caught, but that tells us very little about how it was caught or raised or treated after it was caught. The simple answer to a simple question, “How do I know if my seafood is sustainable?” It’s complicated.
Did you know that 40% of food produced in the US ends up in our landfills? Such a staggering statistic like this makes it a logical issue to focus on in 2017. Reducing wasted food not only helps the planet, but also saves money- something everyone loves!
Our partners at the University of North Dakota Dining Services just hosted a student cooking competition, “Chopped” style. In the final cook-off, the leading teams were given beef tenderloin and had to prepare dishes including one fruit, one whole grain, and one vegetable from a carefully chosen list as well as the secret ingredient: radishes. We were delighted to support this fantastic effort by donating prizes.