- Posted By: Shelby MacNab
- Written by: Brittanny Zweigle
Oh January 1st, how I hate you. If you’re like me you’re still recovering from the month long holiday food hangover. With three months until spring and swimsuit season on the horizon, you’re feeling the pressure to lose the winter coat! As always, you make that infamous New Year’s resolution: TO LOSE WEIGHT!
How many people do you know, including yourself, who swear that this is the year…
“Gym membership here I come!”
“I will not touch another carb for the rest of the year!”
“No sweets ever again… after this one!”
“I’m on a new diet, I eat nothing and when I feel like I’m going to faint I eat a cube of cheese!”
Okay the last one is my favorite quote from the...
- Author: Pamela Kan-Rice
UC’s Food Stamp Nutrition and Education Program, or FSNEP, has officially changed its name to University of California CalFresh Nutrition Education Program, or UC CalFresh for short.
In 2008 the U.S. Department of Agriculture’s Food and Nutrition Service changed the name of the food stamp program to the Supplemental Nutrition Assistance Program (SNAP). Last year, the California Department of Social Services updated to CalFresh, the name of the state program that issues monthly electronic benefits that can be used to buy food.
“Since food stamps are no longer used nationally, and the name...
- Author: Brenda Roche
This time of year, many food preservation enthusiasts are hard at work in their kitchens canning, freezing, drying and fermenting. They are scouring their recipe books (USDA approved, of course!) for interesting and delicious ways to take fruits and vegetables at the peak of their freshness and preserve them so they may be enjoyed year-round. For the home food preserver, this hard work will pay off for months to come, and lucky family members and friends will delight in the delicious gifts that are sure to come their way.
When we think of preserved food, however, we often conjure up thoughts of sticky, sweet jams and jellies and salty pickles and sauerkraut. The treats from the kitchen of a home food preserver are tasty, but...
- Author: Lucrecia Farfan-Ramirez
In the United States, Latinos account for 15 percent of the population, more than 47 million in all, but you can’t paint their impact on U.S. culture with a broad brush – especially when it comes to food. The Latino population is culturally and ethnically diverse.
Differences between Mexico, Puerto Rico and other Latin American countries stem from 500 years of separate histories, diverse native populations and their customs prior to the arrival of Spanish explorers. In order for nutrition educators to help Latinos maintain a healthy diet, messages should be tailored specifically to the Latino population residing in the particular geographical area.
In California, more than 80 percent of the Latino population is of...
- Author: Jim Coats
"Some hae meat, and canna eat,
And some wad eat that want it . . ."
The words are old and a little hard to understand, but they tell a story that's as true today as when the poet Robert Burns spoke them back in the 1790s. They were old words even then. Always, it seems, there are those of us who are fortunate enough to eat well and those of us who go hungry, even in a country as rich as ours.
One morning last May, I got to meet some folks who help ease that hunger in the community where I live. That morning I drove with my wife to an industrial area on the northeast side of Woodland, California, where the Food Bank of Yolo County...