February 2020 for Premium Food and Health Communication Members:
Table of Contents:
Read-offline PDF newsletter
Research update for professionals
White label newsletter (.docx)
Shareable articles and handouts
Graphic of the month
Special member-only discounts
Read-Offline PDF:Here's the entire PDF edition of the February 2020 newsletter, ready for you to download to read offline, print for your next meeting or presentation, or distribute however you see fit!Professional’s Corner:
White Label Newsletter: Here's the Microsoft Word version of the February 2020 newsletter that you can distribute as your own. You can even add your logo! This is perfect to copy into emails, blogs, newsletters, and handouts.
February Graphic:Editor's Note:With a plant-based diet, the key is to have a great variety of prepared ingredients to boost palatability and make great dishes.For example, to get the photo above, I cooked lentils and quinoa and sliced a bunch of different vegetables quickly on a mandolin, making everything ready for meals all week.This is just one of many fun tips you’ll find in the February edition of this newsletter. I hope you like it!And remember, if you need any special topics or handouts that you don’t see here or in our online database, let us know by clicking Contact Us and we’ll take care of it for you.Discounts: Looking for a discount from our online store? Try the code MYPLATE for 10% off and free shipping. For new memberships, upgrades, and renewals use the code TRY10NOW for 10% off all products on foodandhealth.com
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.
February 2020
February 2020 for Premium Food and Health Communication Members:
Table of Contents:
Read-Offline PDF:Here's the entire PDF edition of the February 2020 newsletter, ready for you to download to read offline, print for your next meeting or presentation, or distribute however you see fit!
Professional’s Corner:
Article Links to Share with Your Clients:
February Graphic:
Editor's Note:With a plant-based diet, the key is to have a great variety of prepared ingredients to boost palatability and make great dishes.For example, to get the photo above, I cooked lentils and quinoa and sliced a bunch of different vegetables quickly on a mandolin, making everything ready for meals all week.This is just one of many fun tips you’ll find in the February edition of this newsletter. I hope you like it!And remember, if you need any special topics or handouts that you don’t see here or in our online database, let us know by clicking Contact Us and we’ll take care of it for you.Discounts: Looking for a discount from our online store? Try the code MYPLATE for 10% off and free shipping. For new memberships, upgrades, and renewals use the code TRY10NOW for 10% off all products on foodandhealth.com
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.
March 2020
December 2019