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Paths Of Food

On January 31, 2023, NIFA published the fiscal year (FY) 2023 Veterinary Services Grant Program (VSGP) Request for Applications. The deadline for Applications is March 29, 2023 at 5:00 PM ET. The goals of the VSGP are to support food animal veterinary medicine through EET funds for accredited schools and organizations and through RPE funds for veterinary clinics that provide services in veterinary shortage situation areas.

Paths of Food


Before the COVID-19 pandemic, food insecurity was a persistent problem for many Americans. As a result of the ugly underside of the pandemic, coupled with inflation, food insecurity has now become a national issue affecting 20% of U.S. households (U.S. Dept. of Agriculture).

Under the direction of Tanya Coles-Dailey, Assistant Director of Health & Wellness, the Wildcat Food Pantry was established to tackle the issue of food insecurity at Bay Path. Working with Terry Maxey, Executive Director of Open Pantry, and Michael Akers, Assistant Director, the Wildcat Pantry will be a model for other organizations who want to form their own outlet to provide food and other essentials.

Because of the heavy demand for food scientists in industry, government agencies, and research institutions, many Penn State Food Science graduates have job offers before graduation with excellent starting salaries.

This report highlights different cooking techniques and identifies how WFP can promote the use of energy-efficient stoves to support families to boost their food security and increasingly transition to more green and energy-efficient cooking systems.

As I share in the video, I like to see where the paths wear themselves due to traffic, then cut those areas first. Then I clear around each important tree and plant. Then I cut meandering paths from tree to tree so I can walk around and check on their progress.

Nature's Path Foods, commonly known as Nature's Path, is a privately held, family-owned producer of certified organic foods. Originally known for its breakfast cereals, it now has a portfolio of more than 150 products. Founded in 1985 by Arran and Ratana Stephens, Nature's Path employs approximately 500 people, with manufacturing facilities in Canada and the United States and sales in more than 40 countries.[1] All of its products are vegetarian, certified organic, and Non-GMO Project Verified. Nature's Path is a triple bottom line social enterprise, and has been recognized for incorporating the notion of sustainability into its business practices through its support of various charitable and eco-friendly initiatives.[2] The company is regularly named one of Canada's best employers.[3]

Nature's Path helped to establish the Sustainable Food Trade Association and in 2009 was one of the first companies to sign onto the Food Trade Sustainability Leadership Association's Declaration of Sustainability to promote sustainable practices in the food industry.[12]

The digestion system is remarkable. Food moves first through our mouth where the saliva helps break down the food and turns into enzymes which then go through the esophagus to the stomach. After the stomach, it goes to the small intestine and then the large intestine, followed by the colon, rectum, and eventually the anus. These digestive organs break the food into smaller parts so we can excrete, because of the digestive juices which include stomach acid, bile, and enzymes that break the food down. The intestines break down the food into their smallest parts so they can absorb them which gets distributed to the body which uses it to build and nourish cells to provide the body energy. The intestines are where nutrient absorption happens and then the elimination of indigestible food. Two digestive dysfunctions that can occur and how they impact one's health:

IBS has become a common disorder and affects the large intestine. Known causes of IBS are said to be from gastroenteritis (a severe bout of diarrhea), from a virus, bacteria including bacterial overgrowth, poor diet (processed foods), and too much stress including people who experienced a lot of stress in childhood. Symptoms include cramping, pain, anxiety, depression, bloating, gas, constipation, and or diarrhea. People with IBS often feel irritated and disappointed with their digestion system and will have to watch their diet and avoid certain foods, eat a clean whole food diet, do some emotional healing, and perhaps even do a gut cleanse. If I had IBS I would stay away from alcohol, caffeine, carbonated drinks, large heavy meals, fried foods, excessively fatty foods, dairy (be dairy-free), refined grains (go gluten-free), and refined sugars. I do believe IBS can be healed, or go away forever, but it can take time, patience and perseverance, and commitment to a new lifestyle and diet changes.

After graduating in 2011 with a NFS bachelors and minor in food systems I moved to NYC to work as a bilingual nutrition educator for the Stellar Farmer's Market Program of the NYC Department of Health and Mental Hygiene. It was a temporary, part-time position but it was a job combining everything I loved- nutrition education, cooking, farmers markets, and speaking Spanish.

In the fall of 2012 I started my masters in nutrition and public health at Teachers College Columbia University. UVM instilled in me my love for local agriculture, the power of home cooking, and the obstacles that lower-income communities face when it comes to nutrition, but I felt my clinical nutrition knowledge and understanding of chronic conditions related to nutrition could be enhanced through a masters. I also realized that should I want to continue working at some place like the DOH, I would need to become an RD as many of the program positions there are grant funded and being a dietitian is a requirement. At UVM, I had not wanted to pursue clinical dietetics and was so happy with my nutrition and food science degree, but to advance my career I now felt I needed to complete a dietetic internship as well.

I am now a Registered Dietitian for The Institute for Family Health, a network of outpatient, non-profit, federally qualified health centers throughout New York City. I am the outpatient dietitian and diabetes educator (and plan to become a CDE as soon as possible) at 2 clinics in the South Bronx, where I conduct individual nutrition counseling and medical nutrition therapy for mostly weight loss, diabetes, and hypertension/hyperlipidemia, but also GI disorders, prenatal nutrition, HIV, renal conditions, bariatrics, pediatric nutrition, and eating disorders. I have only been working here a short time, but truly love what I do and enjoy helping people make healthier choices to manage chronic disease and reduce risk. On the side, I write a personal food and nutrition blog, periodically contribute articles/blog posts to small publications, and provide counseling services on a telehealth platform.

My education and experiences at UVM certainly guided me towards my career today, even though it has taken some time to firmly grasp what I wanted that to be. While I feel my masters and DI gave me my passion for clinical nutrition, UVM gave me my foundation in basic nutrition concepts and biochemistry, and sparked my love for local and seasonal cooking, and issues surrounding our agricultural systems and food access.

After graduating in 2009 Lauren went to grad school at Tufts earning her MS in Food Policy, Nutrition and Entrepreneurship. She is the founder of Branchfood, "an organization that unites entrpreneurs in tranforming the food system through innovation", located in Boston. Her work is focused on supporting food entrepreneurs and connecting them with key resources to grow their startups. She runs monthly community tables, workshops and panel discussions on what is innovative on the local food scene as well as leases space to budding food companies.

Her inspiration for the company formed a couple of years ago when she noticed local restaurans, urban farms and sustainable food start-ups were flourishing around the city but there wasn't a resource for people to access this information.

With Branchfood people have a way learn about a new way to deliver CSA shares, find restaurant software that makes sourcing organic produce easier, or meet investors. A large part of her mentorship to budding companies is explaining the food system spectrum. She's found a lot of food entrpreneurs don't understand the different parts of the food system and the many players that need to be on board for their start-ups to be successful.

Just as a detour causes driver to find an alternate route, circumstances can alter the chosen cooking method for a turkey. An oven may fail at an inopportune time, a power outage may occur, and more than one large food item may need cooking.

Cooking bags can be used in the roaster oven as long as the bag does not touch the sides, bottom, or lid. Follow directions given by the cooking bag manufacturer, and use a food thermometer to be sure the temperature in the innermost part of the thigh and wing and the thickest part of the breast reaches the safe minimum internal temperature of 165 F.

Replenish with about 15 briquettes every hour as needed to maintain 225 to 300 F. If desired, add water-soaked hardwood or fruitwood, in the form of chunks or chips, to add flavor to the turkey as it is cooking. Do not use a softwood (pine, fir, cedar, or spruce) because it gives the food a turpentine flavor and coats it with a black pitch or resin.

Cooking times depend on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals, and the temperature of the outside air. Always use a food thermometer. The turkey is done when the food thermometer reaches a safe minimum internal temperature of 165 F in the innermost part of the thigh and wing and the thickest part of the breast. Estimate 15 to 18 minutes per pound if using a covered grill. A whole turkey can be successfully cooked, provided the turkey is not stuffed and has been completely thawed.


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