March is National Nutrition Month®, and this year's theme is "Beyond the Table," which addresses the farm-to-fork aspect of nutrition, from food production and distribution to navigating grocery stores and farmers markets — and even home food safety and storage practices. Heading to the farmers market is a fun way to buy fresh produce and connect with your ...
By Erin Gunter, MS As a continuation from last week’s blog post, I would like to share some additional tips from Corporate Chef Cate Smith about food storage and optimum shelf life. The next time you are getting ready to head out to the store or farmers market, or you are rearranging items in the refrigerator, consider ...
By Erin Gunter, MS and Rachel Kuliani, MPH, CHES In September, Duke Integrative Medicine hosted a Lunch & Learn session for its employees and invited Corporate Chef Cate Smith to speak about sustainability as it relates to food consumption. At the beginning of her talk, she outlined numerous facts about food waste:
