A brand new year is an opportunity to review and revise. But first let me introduce myself. My name is Linn and in the background you see the kitchen of the little apartment we stayed in on a recent trip to Paris. The hat I’m wearing was purchased from one of the vendors at a near by open air market earlier that morning.
I’m a California girl so I’m used to sun, warm weather, a growing season, and as many fresh fruits and vegetables as I can fit on the plate along with avocados, nuts, whole grains. Now I live in New York’s Hudson Valley so I’ve learned to live with variable sun, hot and humid summers, cold sometimes nasty winters, limited growing season, but direct access to Hudson Valley farmer’s markets and local grass-fed beef.
I went back to school in the early 1990s, studied dietetics, and learned a lot about nutrition for which I am grateful. I also learned how to measure healthy in grams and milligrams, a practice that continues to this day.
As a recipe analyst and food & nutrition consultant, I’ve run nutrition numbers now on thousands and thousands of recipes since I started my business in 2015. I do good work for my clients and have no plans to stop. My clients count on my expertise in calculated recipe analysis and my skill in navigating the maze of FDA / USDA labeling regulations. If you need someone to analyze a collection of recipes or review institutional cycle menus, please don’t hesitate to reach out.
If you’d like a better understanding of ultra-processing and the NOVA food classification system, please read my blog or follow me on Twitter & LinkedIn. I will keep you posted as I explore the subject matter and continue to build expertise.
Linn Steward RDN, Culinary Nutritionist, Principle Gourmet Metrics LLC