One of my last classes at Hunter College is the Nutrition Practicum. In this course, we focus on developing as healthcare professionals. We hone our business and nutrition counseling skills. Completion of ninety hours of fieldwork, along with a paper and presentation related to this experience, gives us real-world exposure to various sub-fields of nutrition. Read More
In March 2017, I began a new role as a Nutrition Educator for the New York City Department for the Aging. I gave nutrition education lessons (sometimes even in Spanish) at various senior centers throughout New York City. My interest in cognitive health and nutrition was sparked by an assignment in my community nutrition education Read More
The first semester of nutrition graduate school was one of the most academically challenging times of my life. The semester was designed to give us a broad overview of the field, and each course required a different approach to master the material. I discovered some new areas of interest to further explore as I continue Read More
In October, I was honored to be named one of the Top 20 Finalists in All Access Internship‘s America’s Next Top Dietitian Contest. I made this video (with the help of my tech savvy husband) that illustrates my top three top pieces of advice to other registered dietitians in the making.
I am over halfway through my first semester in nutrition graduate school. The last two weeks have been especially frenzied, but overall I am very happy with where I am right now. As for my classes at Hunter College, I continue to be blown away by the diverse talent, intelligence and collaborative spirit of my Read More
I’ve been named one of the Top 20 Finalists in America’s Next Top Dietitian! ANTD is a contest run through All Access Internships–the winner gets support for the required dietetic internship. And of course, bragging rights! I’m so thrilled by this news and I want to thank everyone who voted for me! Although I didn’t Read More
Meal planning is my least favorite activity in the kitchen. Scrub the pots? Sure! Clean out the microwave? Heck yeah! Write a list before going to the grocery store? Never! I recently participated in an experiential learning assignment that forced me to plan my meals. For five days, I had to plan for, cook and eat Read More
At a grocery store somewhere in Queens, I stood wedged in between the cheese refrigerator and a massive barrel of pickles scowling at the paltry contents of my shopping basket. “This food stamps challenge is really stressing me out!” I texted my husband.
Tearing up in a classroom full of 34 other people is not a good look. But that was me yesterday in class during my first week as a student in nutrition graduate school. As we introduced ourselves in class, it was immediately clear that the backgrounds and passions of my fellow classmates were reflections of Read More
Bon Appètit recently announced that the Rice Bowl is the 2016 dish of the year. The award was inspired by the Kimchi fried rice at a much praised Korean restaurant. But, you don’t need to eat out to make your own heathful interpretation of the humble classic. See recipe for the Asian Chicken Brown Rice Read More
With two years of science classes and culinary work experience down, I’m about to embark on the next phase of my journey: two years in graduate school. I started this blog primarily to chronicle my journey into dietetics. This is a unique and privileged phase of learning and growth for me–professionally, personally and socially–and I didn’t want to Read More
I did something today that I thought I would never do: teach kids how to make souffles! And, I actually enjoyed myself. Each summer at Sur La Table, we have a series of kids cooking classes (“Kids Camp”); several weeks during which kids (and teens) invade our kitchen to learn how to cook. In reality, most Read More
This no bake summer dessert is both nutritious and delicious. A date-nut crust is filled with fruit infused Greek yogurt and chilled for a cool and creamy treat. Do not be intimidated by gelatin—it’s very easy to use; look for the Knox brand in the Jell-O section of your baking aisle. See recipe my Summer Read More
When I’m at work, my hands deep in a metal bowl, cold water rushing over them as I rinse off mussels, I realize how far I’ve come to achieve my dream of working with food for a living. Food is both work and play and although I truly love every moment that I’m working with, thinking about or Read More
I toyed with the idea of becoming a “vegetarian” or, more accurately in my case, a “pescetarian” for a couple of years before I took the plunge. During those years I learned a lot about how animals are raised and slaughtered in factory farms in the United States. Finally, the incredible cruelty and reckless destruction of natural resources in the mainstream meat industry became something I could no longer support.
I did not realize how many situations I would find myself in that would ultimately test my self confidence and drive throughout the career change process. There was a period of time, while I was doing my pre-requisites, working part time, and planning my wedding, that I craved for some aspect of my life to Read More
There is something very primal about running. Fight or flight. Move your feet, swing your arms, pump those legs, let your hair trail behind you. Sweat pools in the small of your back, your face heats up, your nose runs. It’s not glamorous but it sure is fun.
Today, I say goodbye for now to a treasured colleague and mentor, Marian. She’s moving onto an exciting new position at a great company where she will continue to teach and inspire people to get into the kitchen more. When I let my desk job in September 2014, I had no idea that I would Read More