Top 25 Posts from 2018

cooking
Written By Judy Doherty, MPS, PCII

Although 2018 still has a couple months left to go we know they are busy for most people. So we wanted to share the top posts from this year in case you missed something or you need an idea to share now. We will be sharing trends, research in review, and more in the months ahead plus we have great topics planned for 2019!Here are the top 25 posts from 2018. Many of these include social messages you can copy using our license (click the link at the bottom of the site to find out how to give us attribution). Or they have handouts and activity ideas.

  1. Free MyPlate Materials
  2. Winter Salad - with super greens, orange, ginger, and toasted hazelnuts
  3. Lettuce Messages for Social Media
  4. How to Add A Fancy Title to Your Meals
  5. Free White Label Newsletter
  6. Avocado Messages for Social Media
  7. 3 Plant Based Sandwich Ideas
  8. Nutrition Month 2019
  9. Need A Great Class Idea? Try Optimize Me
  10. Coffee Creamer Comparison Chart
  11. Sustainability and Local Food Talk
  12. Grapefruit Messages
  13. 12 Salad Presentations
  14. Pea Shoots and More Greens
  15. Tasty Salsa Recipes
  16. Freezer Magic for Freezing Fruits and Veggies
  17. 5 Cooking Demo Ideas
  18. Tips and Tricks for Teaching A Cooking Class
  19. Weekly Menu Planner
  20. Appealing Apples
  21. Does Bone Broth Live Up to the Hype?
  22. Holiday Presentation Ideas
  23. Make A Healthy Holiday Plate
  24. Holiday Wellness Challenge
  25. Credible and Incredible Sodium Research

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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