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    Ideas for Your Leftover Sweet Corn!
    Jordan Murray, RD
    • Sep 15, 2021

    Ideas for Your Leftover Sweet Corn!

    You don't need much to enjoy sweet corn; straight off the cob with butter and pepper (or lime juice and chili powder) never fails for me....
    25 views
    Spicing Up Your Summer Meals
    Jordan Murray, RD
    • Aug 4, 2021

    Spicing Up Your Summer Meals

    It may seem counter-intuitive, but the hottest places across the world tend to eat the spiciest food. Why is this? There are many...
    18 views
    RCW Dietitian Shares His Five Favorite Summer Recipes
    Jordan Murray, RD
    • Jul 2, 2021

    RCW Dietitian Shares His Five Favorite Summer Recipes

    As summer kicks into full swing with the 4th of July holiday weekend, I thought I’d share my favorite summer recipes from the Internet....
    48 views
    Food in the Spotlight: Rhubarb
    Jordan Murray, RD
    • Jun 9, 2021

    Food in the Spotlight: Rhubarb

    Rhubarb was always a bit of a mystery to me as a child. It seemed like everyone grew it, but I never saw anyone eating it. It looked like...
    27 views
    Food Trends: Allulose
    Jordan Murray, RD
    • May 24, 2021

    Food Trends: Allulose

    Olestra. Margarine. Stevia. The list of supposed miracle ingredients in American food history is extensive. Despite the high expectations...
    30 views
    Cooking on a Budget
    Megan Berner, Viterbo Dietetic Intern
    • Mar 2, 2021

    Cooking on a Budget

    A common misconception when it comes to making healthier food choices is that it’s expensive, but it doesn’t have to be! There are many...
    14 views
    Sorghum: A Jack of All Grains?
    Megan Berner, Viterbo Dietetic Intern
    • Feb 22, 2021

    Sorghum: A Jack of All Grains?

    Sorghum is a whole grain that is native to Africa, Australia, India, and southern Asian countries. It was introduced to the US in 1757...
    37 views
    Amaranth: Once a Lost Grain
    Megan Berner, Viterbo Dietetic Intern
    • Feb 18, 2021

    Amaranth: Once a Lost Grain

    Continuing in the series of global grains, next up is amaranth! Similar to quinoa, amaranth actually isn’t a grain but a seed. Because of...
    66 views
    Quinoa: Easier to Cook than Pronounce
    Jordan Murray, RD
    • Jan 12, 2021

    Quinoa: Easier to Cook than Pronounce

    Although often referred to as an “ancient grain,” quinoa (pronunciation here) is actually a type of seed. It has a long, rich history...
    20 views
    Impress Everyone This Year with Your Homemade Charcuterie Board
    Rebecca Woodke, Health Educator
    • Dec 23, 2020

    Impress Everyone This Year with Your Homemade Charcuterie Board

    Charcuterie (shaar-koo-tr-ee), as hard as it may be to pronounce, is a form of art that can be achieved at any skill level. Originating...
    22 views
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    Phone (608) 782-5029

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