National Nutrition Month: Cut Back on the Extras
By Gwen Hill MS, RD, LD Our final challenge for National Nutrition Month encompasses a large request: cut back on sodium and empty calories from solid fats and added sugars.
By Gwen Hill MS, RD, LD Our final challenge for National Nutrition Month encompasses a large request: cut back on sodium and empty calories from solid fats and added sugars.
By Gwen Hill MS, RD, LD This week’s recipe is a tasty dip that can be a great appetizer or snack. It meets this week’s National Nutrition Month challenge by
3.23.12 | Assistant Food Services Director Asei Tendle steps into the position.
3.20.12 | Curious about how we’re stretching the growing season at the farm by several months? Head to the Prairie Oaks Institute to hear Farm Director Ben talk about hoop houses, low tunnels and more.
by Gwen Hill, MS, RD, LD National Nutrition Month continues to forge on! In week three, we challenge you to vary your proteins and switch to low-fat or fat-free dairy
By Jeanne Foels, Marketing & Outreach Coordinator Enjoy the following tofu recipes — perhaps a new source of protein for some of you. The first is a soy-based burger, and
By Dana Cordy, MPH, RD, Open Arms Volunteer Here in week two of National Nutrition Month, we explore whole grains. This week, we challenge you to eat more of these
The recipe this week uses quinoa (pronounced keen-wah) as the whole grain to help you achieve this week’s challenge. Not only is this a ancient grain superstar, it also is
By David Plante, Volunteer On Tuesday, we visited the Mesfin Feyisa Initiative. In 2005, the Initiative began under the auspices of Adama Dawn of Hope — which Open Arms supports
By Ben Penner, Farm Director An Open Arms team has traveled to Ethiopia to visit our nutrition partners in Addis Ababa and Adama, Ethiopia. For all of us, it is
Dîner de Gratitude Pop-Up Dinner!
You’re invited to a French-style Pop-Up Dinner entitled Dîner de Gratitude being held on Thursday, Oct. 5 at 6:30 p.m. at the Minneapolis Kitchen and Campus.