Patricia A. (Pat) Curtis is a native Texan and received her PhD at Texas A&M. Before joining the Food Systems Institute at Auburn University as Professor and Director, Dr. Curtis taught at the University of Wisconsin-River Falls and North Carolina State University. Dr. Curtis has focused her research on quality and safety attributes of poultry and egg products. To get to know Dr. Curtis, Best Food Facts asked her a few questions.
Is there anything worse than showing up to a party empty-handed? If there is, we can’t think of it right now. It's St. Patrick’s Day, and to help make sure you not only show up to your St. Paddy's Day festivities with something, but something delicious as well, we’ve rounded up a few of our favorite Irish-inspired recipes from some of our favorite food bloggers.
Looking for something a little different for St. Patrick's Day? Look no further than this avocado fruit salad from Carolyn O'Neil, MS, RDN!
Recently, the Environmental Working Group (EWG) released its annual Shopper's Guide to Pesticides in Produce, a guide to what the group claims are the most contaminated fruits and vegetables. For perspective on the report and what it means for consumers, we reached out to Dr. Carl Winter, Extension Food Toxicologist and Vice Chair of the Department of Food Science and Technology at the University of California-Davis.
You've seen the headlines - Red wine is healthy! Red wine is good for you! But what does that mean? How is it healthy? Well, now we may have the answer as a recently published research study shows that resveratrol, a natural compound found in red wine, may enhance exercise training and performance.
Meet Melanie, the gal behind Melanie Makes – a food blog filled with everyday eats, delicious desserts and everything in between.
Do you buy milk labeled rBST-free? Are you worried about hormones in milk? We recently posted Are There Growth Hormones in Milk? and Hormones in Milk: Are They Causing Early Puberty in Girls?, but a recent consumer question about why hormones are used in food animal production had us reaching back out to Dr. Ann Macrina, Research/Teaching Associate at Penn State University.
Mushrooms have been a part of the human diet for many, many years but one question always remains: is the mushroom a vegetable? You've probably heard before that mushrooms are fungi, but does that mean it's not a vegetable? Or is it both? To clear this up, we reached out to Alice Henneman, MS, RD, Extension Educator of Nutrition, Food Safety, and Cooking at the University of Nebraska-Lincoln.
March is National Nutrition Month, and Carolyn O'Neil, MS, RD, shares ways you can bite into a healthy lifestyle!
Carolyn O'Neil, MS, RD, explains why you should put family meal time back on the menu.
Fear of food is not healthy, and as people's interest in food and conversations about food grow, so does unnecessary fear about what to eat and what not to eat. We reached out to Robyn Metcalfe, PhD, Executive Director of The Food Lab at the University of Texas, to gain insight on re-channeling our interest in food to curiosity that can help lead to new ideas we can all chew on.
Danielle Hammond-Krueger, MPH, RD, LD, is an Extension Program Specialist, Department of Nutrition and Food Science, Texas A&M AgriLife Extension Service. To get to know Danielle, we asked her a few questions.
Unless you've been living under a rock for the past year, you've probably heard of Bulletproof coffee. What is it? A coffee drink made up of coffee, butter, and medium-chain triglyceride oil, Bulletproof coffee is meant to replace breakfast. Created by Silicon Valley investor and technology entrepreneur Dave Asprey, the Bulletproof coffee cult has grown fast and it doesn't appear to be going anywhere anytime soon.
Our mouths have been doing a lot of watering lately, and we can’t help but assume it’s the result of frequent stops at Gimme Some Oven - the oh-so-scrumptious blog by Ali.
New research from the Centers for Disease Control and Prevention (CDC) indicates roughly seven in 10 toddler meals contain excess levels of sodium, and most snacks, breakfast pastries and cereal bars for infants and toddlers have extra sugars. What's a parent to do?