Authored by Kata Hribar, UMN Public Health and Nutrition Colorful, plump and sweet – fresh green soybeans have been a staple in both Japanese and Chinese cuisine and are increasing in popularity here in America. Edamame, the Japanese name for edible soybeans, are immature soybeans, harvested after about 80 percent of their growth and are […]


Eating Local All Winter Long

Authored by Hilary Gebauer, UMN Public Health and Nutrition In the middle of February, it can be hard to talk to friends in California. They’ll tell you of their latest trip the farmers market, or the newest delicacy that showed up in their CSA box. But just because the Mill City Courtyard and the farmer’s […]



Authored by Hilary Gebauer, UMN Public Health and Nutrition Cabbage is loved around the world and many cultures have their own favorite way to prepare it from German sauerkraut to Korean kim chee. Cabbage will start showing up in the farmer’s market mid-summer and will be around into the fall. Luckily, it’s a versatile veggie […]



Authored by Jenna Carter, UMN Public Health Nutrition Program Which Fruit or Vegetable am I? Here are some clues: o I am the ovary of a flowering plant and am technically a berry. o I can be as small as a cherry or as big as a grapefruit. I also come in a variety of […]



Authored by Michelle Jebsen, Public Health Nutrition Student Herbs are a wonderful addition to the farmers market, offering a stronger local spice or flavor you can throw in your mix of produce or meat. The word herb actually originated from the Latin word “herba” which means green crops. Herbs are distinguished from vegetables because like […]

Garlic Rubbed Salmon Fish

Cook fish tonight!

Health benefits of adding more fish to your diet By Jenna Carter, UMN Public Health and Nutrition Program Originally published April 27, 2015. Fish provides an excellent source of omega-3 fatty acids, vitamins, and minerals that benefit your overall health. Omega-3 fatty acids are essential in the diet because our bodies cannot produce them on […]


Bountiful Berries

Authored by Hilary Gebauer, UMN Public Health and Nutrition Summer is short in Minnesota – and so is berry season! So when you have the chance for fresh Minnesota grown berries be sure to take advantage. We all know that berries taste great on their own or on top of cereal, ice cream or yogurt. […]


Spring Greens

Authored by Hilary Gebauer, UMN Public Health and Nutrition So you’ve made it home from the market with a bag full of leafy greens, but now what? They were so irresistible on the farmer’s table, but now they may seem a little mysterious. Don’t let them get limp and mushy in the back of your […]


Heirlooms—what are they, exactly?

photo courtesy of Mette Nielsen Photography Authored by Jillian Tholen, University of Minnesota Public Health Nutrition student It is entirely possible that you grew up with certain expectations about ripe fruits and vegetables—they are supposed to look a certain way. Tomatoes are red, peppers are green, and watermelons are pink, easy.  And really, there is […]



Authored by Rachel Bowers, UMN Public Health and Nutrition The words parsnip, turnip or rutabaga brings back memories of admonishments to “eat your vegetables!”  These roots don’t promote themselves very well with appearances either- they are often gnarled and nubby.  However, parsnips, turnips, rutabagas and other root vegetables can be deliciously sweet. Root vegetable is […]


Farm to School, Revolutionizing School Lunches

By Jennifer Kret, UMN Public Health Nutrition Graduate Students A nutritious diet is an important part of a healthy childhood. Likewise, reducing childhood obesity is a major public health challenge, since obese children are more likely to become obese adults, increasing their risk for diabetes and cardiovascular diseases. Because children spend a significant amount of […]

The Skinny on FAT

Authored by Dustin Nelson, UMN Public Health Nutrition Fat is an important nutrient for the body as it is critical for proper growth and development and maintaining normal health.  Fat has a whopping 9 calories per gram which makes it a form of stored energy that the body uses for energy.  Fat also acts as […]



Authored by: Jillian Tholen, U of MN Nutrition Dept. Some of the most unassuming foods are the ones that pack the most nutritional value. Case in point: sprouts. It’s hard to believe that these tiny shoots can offer us so much, given their minute size and meek appearance, but they contain an incredibly wide range […]



Authored by Jennifer Kret, UMN Public Health Nutrition June is already here, and that’s right, it is rhubarb season! As you may know, rhubarb is often treated as a fruit, commonly found in tarts, compotes, or a slice of Garrison Keillor’s favorite, Bebop-a-Reebop Rhubarb Pie. Although, rhubarb is truly a vegetable. It belongs to a […]


Whole Grains for your Health

Authored by Rachel Bowers, UMN Public Health and Nutrition Minneapolis was built by grain. Once known as the “Flour Milling Capital of the World” the mills around St. Anthony Falls produced enough flour to bake 12 million loaves of bread a day.  The Washburn A mill, which now houses the Mill City Museum, and the […]