About Marion Nestle Marion Nestle is Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University, which she chaired from 1988-2003 and from which she officially retired in September 2017. In 2023, she was awarded The...
UF/IFAS agronomist’s passion for farming drives his work to maximize soil health and crop growth for farmers Niguss Solomon Hailegnaw developed a deep appreciation for the challenges and opportunities in farming while growing up in Ethiopia, where agriculture is a...
Developing high-performing genetic lines and hybrids for the catfish industry - better breeding ability would make catfish farming more efficient and profitable. The $437 million U.S. catfish industry is in need of better genetic and breeding technologies to be...
Written by: Cara Harbstreet, Registered Dietitian, Street Smart Nutrition Cara is a registered dietitian and nationally recognized food and nutrition expert. She specializes in intuitive eating and supporting clients in fearlessly creating nourishing meals. It’s great...
Frozen fruits and vegetables are often overlooked, but they offer a range of benefits that can make them a staple in your kitchen. Not only do they retain the same nutritional value as fresh produce, but they also provide convenience, variety, and a way to reduce food...
Written by: Brad Buck, Senior Public Relations Specialist, UF/IFASAs we head into the heart of Florida blueberry harvest season – March through May — growers are shipping the fruit to market to meet statewide and national consumer demand. You can find Florida-grown...
Plant-based meat substitutes are popular with people who want to reduce their meat consumption or who choose a vegan diet. However, concerns persist about the products becoming dry when cooked and lacking the mouth feel associated with real meat. Enter Dr. Alejandro...
Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family. Layered with a...
Editor's Note: Colcannon, a classic Irish dish made from mashed potatoes, cabbage, and butter, has its roots in 18th-century Ireland. The dish became especially popular during Irish celebrations, including Halloween, when a coin was often hidden in the mash for good...
Written by: Barbara Gutierrez, News@TheU, University of MiamiAs consumers struggle to find cheap eggs, a University of Miami nutritionist gives tips on what are the best substitutes for eggs. It is all over the news: The price of eggs has skyrocketed. As of January, a...
