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Boot Camp Mania

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Boot camps are certainly one of the hottest trends going on right now. Originally new recruit training for the military, boot camps were intense physical and psychological conditioning programs run with the intention of turning out a “lean, mean, fighting machine.” They were also meant to train recruits to obey orders without question, “When I say jump, you ask how high.”

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How Lunchtime Runs Saved My Fitness Regimen

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I’m not going to lie. Sometimes, I don’t follow my own advice. By the end of the winter, even with a gym membership (and even a free one at the school I coach at!), I struggle getting myself there.

 But recently, something amazing happened. Since spring sprung (you know, way back last week), I’ve gotten back into running, and started doing it two or three times a week during lunchtime. Not enough to make me sweat, usually 2 ½-3 ½ milers.



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Take Time to Practice Balance

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Balancing everything that we need to balance in life is not innate… It takes time and effort to find your secret weapon that makes it all “work.” …We all know it is important to take care of our bodies, exercise and eat well. Yet everyday many of us partake in a risky experiment that challenges this… Take a moment to make space in your day for better balance.

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Get creative while waiting for spring’s harvest

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Preparing springtime holiday celebrations like Easter and Passover can be a tough job if, like me, you’re in a cold weather climate. Here in Maine, the daffodils are blooming, tree buds are swelling, and the sun is getting stronger. We feel the itch of summer’s approach, and we’re looking forward to the fresh garden produce; the problem is that even our earliest produce is a good month away. Even our wild spring delicacies like rhubarb, fiddlehead ferns and ramps aren’t interested in helping out. Of course, those of us with root cellars can stick with our own garden stashes, but really, at this point I’m sick of winter squash, beets, and potatoes.

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When You Produce From Scratch, You Know What’s in the Product

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The idea is simple. While many food service companies regularly purchase just about everything to avoid paying for skilled labor, we try to make as much as possible from scratch. (How skilled we are is certainly up for discussion!)

Just like kids, adults just need to eat well, whether they like it or not. To get them to do that we employ a term called “stealth health”. Without revealing all my secrets, I can say that there is a fluidity in the recipes we use. 2 tablespoons of salt become 1, three cups of sugar becomes 1 cup plus some organic honey. Milk chocolate becomes dark chocolate, 4 oz. chicken thighs become trimmed breast, and ground beef becomes ground white meat turkey. Whole eggs becomes half egg /half egg white. There is always an opportunity to improvise and make food more nutritious. If we can’t stop you from mac and cheese, we can use whole-wheat pasta, skim milk, and fresh vegetables. We want to sneak in some nutrition to foods that are basically empty calories because we know they will be purchased, then so be it, we do.

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