The Bitter Truth About Sugar

Get ready to change the way you see sugar forever! Learn how sugar impacts your brain, the connection to cognitive decline, and simple steps you can do right now to take control of your sugar intake for a healthier life.

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Paul Gravette
Summer's Symphony of Perfect Pairings

Delight in the vibrant flavors of summer with a guide that pairs fresh, seasonal produce and meats with meticulously selected wines. Elevate your dining experience as we explore combinations crafted to complement and enhance the unique tastes that warm weather brings to our tables.

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Paul Gravette
Drink Your Vegetables?

Greens powders have become inescapable lately. Take a scroll through Instagram or TikTok and you’ll no doubt see a healthy-looking person mixing a green substance into a freshly poured glass of water. Before you “go green,” here are some important things to know about drinkable greens.

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Paul Gravette
Try This for an Energy Boost

My days are jam-packed. I’m up early and need to hit the ground running. Actually, sprinting. That requires energy and focus. That’s why, when award-winning dietitian and author Lauren Manaker had some advice on boosting my energy, I listened!

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Paul Gravette
Is Your Spice Rack the New Medicine Cabinet?

Wouldn’t it be nice to achieve better health by taking a few supplements you can get at the local vitamin store? To free yourself from the aches and pains of getting older? What about improving your brain function? I’ve seen a lot of claims about one supplement/food, so I had a look and put down my thoughts.

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Paul Gravette
Farming for Sustainability

Sustainability isn’t just a buzzword in the food industry. It’s now an integral part of food production, distribution, and storage. What are the latest trends and methods in farming for sustainability?

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Paul Gravette
Grass-Fed vs. Grain-Fed Beef

When buying beef, do you ask where or how it was raised, and how it was fed? Because “you are what you eat” applies to cows, too. The way cows are raised, and fed can influence the nutrient composition and taste of their beef.

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Paul Gravette