Today starts the quick vanishing of a short four-day work week. Lloyd and I take off for a wedding in Puerto Morelos, Mexico bright and early Friday morning, where I anticipate eating some amazing mariscos. Though I appreciate food from all cultures, and find just about all ethnic food richer in produce and seafood than American, I would have to say Mexican is my very favorite variety.
A topic floating around in the news today is sustainability. Sustainability – striking the balance between taking enough of something to meet needs now, while leaving plenty for the future – is an increasingly important consideration for many families. As a result, it is becoming increasingly expected for registered dietitians to understand the sustainability of foods they recommend.
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University, just outside of Austin, TX. During college, one of my very favorite evening outings was a leisurely trip to the healthful food market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware.
Beyond reading scientific studies about docosahexaenoic acid and selenium, I love to entertain, travel, watch reality TV, grill outdoors, and go to spin class. I live in Washington, DC and am surrounded by a cast a characters you will get to know as you read my blog, including my fiancé (Lloyd), my cat (Miles), and my three sisters.
Comments are welcome, but for answers to questions about seafood nutrition and preparation, please use the Ask a Dietitian feature.
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