tastings - food & culinary professionals and...facebook with over 850 million users, facebook is...
TRANSCRIPT
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In This Issue:
Chair Message 2
Editor’s Letter 3
Subgroup Update 6-7
Member Spotlight: 7Stefanie Sacks MS, CNS
Members On The Move 5
Recipe: 8Watermelon Agua Fresca
FNCE Details 8
TastingsEat , Drink, Savor, and Learn . . .
Summer 2012 • Vol 16 , Issue 3
CPE Article: Being Social Media Tech Savvy
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FCP’s Vision:
Optimizing the nation’s health through food and nutrition.
© 2012, FCP DPG, Academy of Nutrition and Dietetics. Viewpoints and statements in this newsletter do not necessarily reflect the policies and/or official positions of FCP and the Academy.
Whether you want to sell a product or ser-vice, get exposure for media opportunities, or enhance your credibility, social media is an effective marketing tool for registered dietitians. Social media is not a passing fad - 66% of online adults are connected to one or more social media platforms and four out of five internet users visit social networks/blogs daily. Big brands know this and are changing the way they do business (1). By 2015, businesses will generate 50% of their web sales through social media and mobile platforms, with a projection of $30 billion in sales (1). Now, more than ever, it’s time to get online!
Before diving in, define an online strategy (mission, vision, goals) for your business and decide how you will measure its success. Participating in social media is a substantial investment in time, so make sure it’s time well spent using the correct tools. Once you define your objective and how to measure it, you’re ready to choose a platform and determine the resources (time, training, technical savvy) you have available to implement it.
Best Practices
Registered Dietitians (RDs) in all practice areas have the ability to offer a unique and diverse blend of information, motivation, and education by interacting with the public via social media platforms. For dietitians new to social media, the first step is making connections with each other. Find fellow RDs online and follow them, friend them, share their content, and comment on their blogs. Connect RDs with shared interests, RDs in the media, those with target markets similar to yours, and the Academy. Content sharing is always appreciated and usually reciprocated, so share other’s content while building your own community. Your business, product, or service is unique and your social content should reflect that.
Below is a summary of the most popular social media platforms and best practices for RDs navigating within them.
With over 850 million users, Facebook is the most-used social media platform, accounting for 26% of referral traffic online (7). Referral
Danielle Omar, MS, RD
a dietetic practice group of the
How to evaluate and leverage each platform based on different social interaction opportunities for your audience
Please visit the FCP Web site at foodculinaryprofs.org for complete contact information.
EXECUTIVE COMMITTEE
Chair: Allison Beadle, MS, RD, LD [email protected]
Past Chair: Bonnie Johnson, MS, RD [email protected]
Chair Elect: Janice Bissex, MS, RD [email protected]
Treasurer: Kyle Shadix, MS, RD, CRC [email protected]
Secretary: Laura Thomas, MED, RD, LD [email protected]
Communications Chair: Robin Plotkin, RD, [email protected]
Educational Programs Chair: Sylvia Geiger, MS, RD, CD [email protected]
Industry Partnership Chair: Meghan Flynn, MS, RD [email protected]
Membership Chair: Debra Kaminski, MS, RD [email protected]
Nominating Committee Chair: Judy [email protected]
HOD Delegate: Tami Cline, PhD, RD, SNS [email protected]
Tastings Editor: Lindsey Toth, MS, [email protected]
SUBGROUP CHAIRS
Supermarket Subgroup Chair: Annette Maggi, MS, RD, LD, FADA [email protected]
Food Safety Subgroup Chair: Jamie Stamey, MS, RD, LDN, [email protected]
Restaurant & Retail Subgroup Chair: Katie Hamm, [email protected]
THE ACADEMY OF NUTRITION AND DIETETICS STAFF
Manager, DPG Relations Susan DuPraw, MPH, RD [email protected]
FOOD & CULINARY STAFF
FCP Office: Barb & Mary Pyper [email protected]
Chair Message By Allison Beadle, M.S., R.D., L.D.
I hope this newsletter finds each of you enjoying a
delicious summer!
This is my very first Tastings as your Chair, and I
couldn’t be more thrilled and honored to lead such
a dynamic Practice Group. Our work as food and
culinary professionals is exciting, challenging, and
timely—it impacts our culture, spurs intense debates,
encourages change and innovation, and contributes significantly to public
health. And that is precisely why I joined this practice group eight years ago.
A lot has changed since I first became involved with the Food and Culinary
Professionals (FCP) Dietetic Practice Group (DPG). My first volunteer
position was Teleforum Chair. Back in the day, we hosted bi-monthly
teleforums, and I remember being excited if we had 50 participants. We
now offer monthly webinars, which routinely draw 150-300 participants. And
if you’re unable to join the live webinar, no problem—recorded webinars
are posted on the FCP website. This is a prime example of technology’s
ability to not only increase access to information but to make the delivery of
information much more engaging.
In this issue of Tastings, we’re downloading on technology. Did you know
that the peak post time for Facebook is Wednesday at 3pm? That 25 million
Americans per month find coupons using apps? Or that some restaurants
allow you to order from a smart phone while you wait in line?
Although technology often feels like the Wild West, it cannot be ignored.
It’s here to stay and will continue to have a profound impact on the food
environment. And that’s where we come in. As registered dietitians and
food and culinary professionals, we have to be in the game in order to
influence what’s happening, harness the opportunities, and lead.
So turn the page and let’s take a dive.
And if you’re heading to Philly for the Academy of Nutrition and Dietetics
Food & Nutrition Conference & Expo (FNCE) this October, you’ll definitely
want to join us for FCP’s Spotlight Session, Appetite for Technology: Food,
Nutrition and Cooking in the Digital Age.
Cheers,
Allison Beadle, M.S., R.D., L.D.
2012-2013 FCP Chair
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FCP Officer Directory 2012-2013
traffic is visitors to your website that come from direct links on other websites, rather than from search engines. This type of traffic increases your site’s page rank, which places it higher in Google search results.
Facebook continues to innovate with new ways for RDs to connect with their online community. Earlier this year, they introduced the new “timeline.” With bigger, customizable application space, the new “timeline” is an effective tool for directing traffic to your website and/or blog, in addition to other social media sites.
Who uses it? Of the over 850 million users, 57% are females and 47% of users are between the ages of 18-34 (7).
Best practices: Include your website and contact information in the “About” section of your profile so it is visible all the time. Utilize the “application” space on your timeline wisely; customize these tabs and change the thumbnail images to add branding, calls to action, or promotions; add unique URLs to these tabs to create a custom Facebook “landing page.” To increase exposure, engage with your page: post shareable, interesting, and fun content that inspires conversation.
What you might not know about Facebook: The average lifetime for a Facebook post is about three hours. How long your post stays active on the news feed depends on how much engagement it gets. If a post continues to be liked and shared, it will stay “alive” longer on the news feed. To keep your posts “alive” as long as possible, wait three hours in between posts. Having multiple “alive” posts will cancel each other out. (5)
By Victoria Shanta Retelny, RD, LDN
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Editor’s Letter
Happy summer! I hope that this issue of Tastings finds you enjoying some relaxing, leisure time. In
this day and age when we are all cyber-connected 24/7 – hopefully you’re unplugging for a bit to enjoy family, friends and the great outdoors – and when you are ready to connect again, we are here to offer sound, evidence-based information on ways to make technology work wonders in your professional life. From Facebook to Twitter to LinkedIn, this issue’s CPE article, “Being Social Media Tech Savvy” by Danielle Omar, MS, RD, offers a wealth of practical information on how to use technology as an empowering, rewarding tool. Please read it and take the on-line survey today – it will be well worth your while! Read on to see how your specific nutrition niche or interest, whether supermarket, food safety or restaurant and retail, can be enhanced with the wealth of social media outlets out there, also.
As I pass the torch as newsletter editor – after two fantastic years, I just want to say thank you to FCP’s Executive Committee and all of the contributors to Tastings. It’s been a pleasure to serve in this capacity.
Happy & healthy reading (and eating),
-Vicki
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Time commitment: Don’t worry about posting on weekends, Facebook traffic peeks mid-week from 1-3pm and fades after 4pm. Peak post time is Wednesday at 3pm. Links posted after 8pm and before 8am receive the least attention (23).
Twitter is a communication channel that streams information using 140 character posts (also known as “tweets”). Tweets include conversation, links to web content, photos, videos, music, and real-time accounts from people all over the world. The value of Twitter for RDs is the ability to monitor discussions taking place online in their areas of interest, and the opportunity to connect with influencers, media, businesses, or potential clients. Twitter is also an important referral source for shared links. The 175 million tweets sent each day account for 3.61% of referral traffic to other sites (2, 3, 4).
Who uses it? About 15% of online adults use Twitter. Over 70% of Twitter users are bloggers and 55% of users access Twitter from mobile phones (8, 11).
What you might not know about Twitter: There are more than 650 different “Twitter Chats” held each month on various topics (10). Twitter chats are scheduled online meetings where people with common interests gather to share real-time spontaneous advice and opinion. Chats are united by a “hashtag” so that anyone can follow along. By participating in chats consistently, RDs can establish credibility and authority in specific niche areas and gain interested followers.
Best Practices: Write a bio and include a profile picture. Post content that’s in alignment with your branding or business goals. Make tweets short enough to allow for retweets. Engage and interact with followers by asking questions, replying, re-tweeting, and sharing content. Participate in Twitter chats in your specialty area and utilize hashtags like #RDChat, #glutenfree, and #nutrition to increase online visibility.
Being Social Media Tech Savvy
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are Circles, Huddles, and Sparks. The Circles feature is considered “the heart of Google+.” It enables you to put your contacts into groups (aka circles) and share with those Circles selectively. Huddles are text-based private group chats. The Sparks feature provides trending information based on your in-terests. The Google +1 button is similar to a Facebook “Like,” allowing you to share information you’ve given a +1 to.
Who Uses it? The majority of Google+ users are male (70%), 44% are single, and 20% are students (14).
What you might not know about Google+: Websites that use Google’s +1 button generate 3.5 times more traffic from Google+ than websites that don’t have the button installed (14).
Best practices: Add Google+ but-ton to your business website or blog. Complete your profile and compose a concise tagline that fully captures what you do. Utilize the “hangouts” feature to interact with clients, answer nutri-tion questions, provide tips, or conduct cooking classes.
Time commitment: Post daily as you would with Facebook.
Blogging
A blog is a type of website that displays “posts” or entries in chronological order by date. Blogs are typically written about a specific topic area and are updated regularly. There are an estimated 164 million blogs worldwide. For RDs, blogging can be an integral part of branding and marketing. Search engines give preference to websites that have fresh, relevant content.
Time commitment: Check in with Twitter several times per day in 10-15 minute increments. Create lists and use free management tools like HootSuite and TweetDeck to help organize and monitor your news stream. Create content ahead of time and schedule tweets to go out hourly to minimize time spent online.
Pinterest is a virtual pin board where “posts” are represented by images. The visual appeal of the site has triggered its immense growth. It is now the third most popular social network in the U.S., behind Twitter and Facebook. As a referral source, Pinterest generates more refer-ral traffic than LinkedIn, YouTube, and Google+ combined (2, 3, 4).
Who uses it? Of Pinterest’s nearly 12 million monthly users, 60% are women (half of which are 35-44 years old), and roughly 50% have children. Pinterest users spend an average of 1 hour and 17 minutes on the site (3, 4, 14).
What you might not know about Pinterest: You can monitor who is pin-ning from your website or blog by going to pinterest.com/source/yourwebsite.com. Use this data to thank pinners and to make new connections, as well as to track what is most popular on your website/blog.
Best practices: Create pin boards that reflect your personality as well as your products/services. Post appealing images and limit descriptions to 20 characters. Integrate Pinterest into your website and Facebook page. Post blog content by pinning an image from the post along with a catchy headline. Collaborate with other RDs using shared boards (12).
Time commitment: Update Pinterest a few times per week to keep board content fresh.
Google+
With over 90 million users, Google+ is the second-most used social network for sharing multimedia content from a mobile device and accounts for 0.22% of referral traffic online (13). Features that distinguish Google+ from other sites
Research shows that websites with blogs get 55% more traffic than those without them, regardless of readership (21).
Who uses it? Roughly 27% of blog-gers blog full time and about two-thirds are male. Roughly 57% of all bloggers are 25-44 years of age (22).
What you might not know about Blogging: Only 11% of all bloggers earn their primary income from blog-ging. The top two reasons consumers report visiting blogs are for ideas/inspi-ration and news/information (20).
Best practices: RD bloggers should have a clear point of view in a specific niche area to differentiate themselves. Content should be concise, reflect your expertise, and written in a conversa-tional tone that shows your personal-ity. Include images and share posts through your other social network channels. To build readership and increase blog traffic, submit your site URL to online directories that will help promote your blog like Nutrition Blog Network, Tastespotting, Foodgawker, and Healthy Aperture or aggregate sites like Alltop; also participate in monthly Bloghops (a linked list shared on multiple blogs on a particular topic).
Time commitment: Post 1-2 times/week around 7am Mon-Wed to maxi-mize viewing and sharing. Studies show people read the most around 10am, but those who want to share content do it earlier in the morning (20, 22).
What’s Coming Next?
Mobile apps are taking a huge hold of the social space. The rate at which users access the web through mobile devices has doubled every year since 2009. The application industry is pro-jected to grow from a $6 billion industry in 2012 to $55 billion by 2015. It’s not surprising, considering over 50% of US mobile users now have a smartphone.
Continued from page 3Being Social Media Tech Savvy
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Not-So Best Practices
Below are some practices RDs should consider avoiding when using social media.
Do not:
• auto-link status posts to appear on all of your social media channels. This is not a best practice because audiences are different across each of these platforms.
• send generic direct message (DM) auto replies to new followers on Twitter.
• ask for retweets or shares.
• ignore comments or questions on your blog, Facebook page or Twitter feed.
• have a really long Twitter handle.
• send messages or invitations on LinkedIn to people you don’t know.
• retweet articles or links without checking them out first.
Develop your plan:
The best social media plan is one that you can implement! Specific strategies will vary for RDs in different industries. For the seasoned social media user to RDs just starting out, remember that social media platforms are just tools to implement your overall mission, vision and goals. There are no concrete rules and the landscape is constantly changing. “Success” remains subjective and can really be measured any way you see fit.
Editorial Review Board
Brierley Wright Horton, MS, RD, Nutrition Editor, EatingWell Media GroupJanel Ovrut Funk, MS, RD, LDN, Proprietor, Eat Well with JanelRegan M. Jones, RD, Owner, Healthy Aperture & The Recipe ReDux
Mark Your Calendar
References:
1. http://pewresearch.org/pubs/2189/social-net-working-sites-behavior?src=prc=newsletter
2. http://www.slideshare.net/setlinger/altimeter-social-analytics081011final
3. http://thesocialskinny.com/100-social-media-mobile-and-internet-statistics-for-2012/
4. http://thesocialskinny.com/100-more-social-media-statistics-for-2012/
5. http://thesocialskinny.com/99-new-social-media-stats-for-2012/
6. http://edgerankchecker.com/blog/2012/01/post-lifetime-how-long-does-a-facebook-post-live/
7. http://adage.com/article/digital/study-1-face-book-fans-engage-brands/232351/
8. http://uberly.com/facebook-statistics-2012/
9. http://pewinternet.org/Reports/2012/Twitter-Use-2012/Findings.aspx
10. http://thenextweb.com/twitter/2011/08/18/twitter-users-are-more-likely-to-impact-your-brand-than-any-other-social-network/
11. http://www.pewinternet.org/Reports/2012/Twitter-Use-2012.aspx
12. http://www.mediabistro.com/alltwitter/twitter-demographics-2012_b23387
13. http://mashable.com/2012/03/12/pinterest-food-marketing/
14. http://blog.hubspot.com/Portals/249/docs/ebooks/how_to_use_google_plus_for_busi-ness_april.pdf
15. http://www.jeffbullas.com/2012/04/23/48-signifi-cant-social-media-facts-figures-and-statistics-plus-7-infographics/
16. http://www.socialbakers.com/blog/590-most-interesting-youtube-statistics-hot/
17. http://www.quantcast.com/youtube.com
18. http://memeburn.com/2011/03/10-youtube-best-practice-tips-for-business/
19. http://www.jeffbullas.com/2011/05/09/50-awesome-youtube-facts-and-figures/
20. “BlogPulse”. The Nielsen Company. February 16, 2011. Retrieved 2011-02-17.
21. http://technorati.com/social-media/article/state-of-the-blogosphere-2011-introduction/
22. http://www.rightmixmarketing.com/right-mix-blog/blogging-statistics/
23. http://blog.bitly.com/post/22663850994/time-is-on-your-side
24. http://blog.coherentia.com/index.php/2011/01/top-techniques-to-maximize-content-sharing/
*This activity has been approved for 1 hour of continuing professional education credit for registered dietitians and dietetic technicians, registered, by the FCP/Academy, an Accredited Provider with the Commission on Dietetic Registration. Quizzes must be completed within 1 year of their appearance in this publica-tion in order to be eligible for credit. After reading the continuing professional education article(s), please answer the quiz questions by linking here [http://www.surveymonkey.com/s/FCPJuly2012CPE]. A minimum of 80% of quiz questions must be answered correctly to receive credit for this activity. Quiz results are reviewed monthly. If you successfully meet the 80% pass rate, your CPE certificate will be sent to you via email.
Continued from page 4
Being Social Media Tech Savvy
Members on the MovePatti Milligan, MS, RD, CN, has started culinary walking tours in Coronado, CA, and this will be our first summer.
The tours promote and celebrate the culinary ways of the eating establish-ments while sprinkling in some fun nutrition and history tidbits on the adorably charming crown jewel island of Coronado. The tours have been very well received by participants and the partnering eating establishments. Check out SoCal Food Tours at http://socalfoodtours.com/about-us/.
Watch FCP’s online event calendar (http://www.foodculinaryprofs.org/events.cfm) for details on upcoming educational webinars, events, recipe contests and other activities.
You’ll find a complete listing of FCP’s events during the Academy’s Food & Nutrition Conference & Expo (FNCE) here [http://www.foodculinaryprofs.org/page/fnce-2012-info]. Activities begin on Friday, October 5th and continue through Tuesday, October 8th.
Kim Kirchherr, MS, RD, LDN, CDE, 2011-12 Supermarket Subgroup Chair
How many of your customers do you see with the standard scribbled list on an en-velope or scrap of paper anymore? Per-haps paper lists may become nostalgic quite soon. As an Android user, when I recently entered “grocery” in the Google Play marketplace, it yielded 1723 results. Entering “grocery shopping” offered 3788 results (just in apps – there are 100 additional results for books and 110 for music on same topic). What a snapshot of how popular this topic is in the world of smart phones. These new tools help to streamline the process and bundle people’s favorite things about grocery shopping – taste, cost, and convenience. In fact, at the end of May, Progressive Grocer ran an article called “Smartphone Apps, Social Media Take Foothold in Grocery Shopping” in which they shared that according to the NPD group, 25 mil-lion Americans find coupons using apps each month, and the internet and social media are hugely popular sources for recipes even though a good majority still use hard copy cookbooks, too (1). While actual food shopping is not as popular online, it seems all the steps leading up to the purchase are now comfortably living in this space.
As registered dietitians, knowing how to communicate with shoppers in this space is critical. Technology offers new ways for us to keep up with new products and research, connect with shoppers, build loyalty and credibility, and do so in an efficient manner with a tool our target audience is comfortable with. For those of you already in this space, I am preaching to the choir. For those of you new to the process and who may not even have a smart phone yet, there’s help! To get information about these and make informed recommendations, take advantage of app reviews from a variety of sources.
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News from FCP Subgroups
Here are some resources to learn more, in no particular order:
• Infographic on the tech savvy grocery shopper: http://pinterest.com/pin/234820568040976703/
• Yahoo video following a mom using smart phone: http://yhoo.it/Pla0QC
• About.com with reviews of various grocery apps: http://search.about.com/?q=grocery+apps
• EatRight.org with app reviews for gluten-free, weight management, and diabetes apps: http://www.eatright.org/Media/content.aspx?id=6442467001&terms=apps
• Amazon app store with a grocery filter: http://amzn.to/NbgKdQ
• Reviews from the editors of Mac-World: http://www.macworld.com/appguide/search.html?sort=search&search=grocery
• Pictures and descriptions of Android apps: http://www.androidtapp.com/searches/?q=grocery
1. http://www.progressivegrocer.com/top-stories/headlines/consumer-insights/id35481/smartphone-apps-social-media-take-foothold-in-grocery-shopping/
Tech Savvy Shoppers
10 Ways Restaurants Are Taking their Business into the Digital Era
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Katie Hamm, RD, Restaurant & Retail Foodservice Subgroup Chair
The culinary scene is booming online and in social media. Chefs, restaurants and third-party organizations are making it easier, and more appealing, to dine out through new tools and modes of com-munication. How many of these food tech-nologies have you encountered recently?
1. Log on to an online reservation system, such as OpenTable, to book a table in advance and rack up points for dining dollars along the way.
2. Check in with a location-based service, such as FourSquare or using Facebook, to let others know where you’re dining and what you’re ordering.
3. Direct patients/clients to nutrition infor-mation available online for most major restaurants.
4. Enjoy your favorite food from home by placing an online order directly through a company website or another service, such as GrubHub.
5. Sign up for rewards programs, manage your account and get nutrition informa-tion at in-store kiosks.
6. Watch menu specials change daily on digital menu boards.
7. Place your order while waiting in line on a smart phone or tablet (one you bring or one offered by the dining establishment).
8. Follow your favorite food trucks on social media to identify their next stop.
9. Find out what others have to say about a restaurant before you try it on review sites, such as Yelp and Zagat.
10. Download a plethora of iPhone apps to help you decide where to go (Urbanspoon), pair wine (Wine Ratings Guide) and leave a tip (Tipulator).
There are so many ways to plug in to the culinary scene and gain new information along the way. Just remember to put your smart phone away at the table, enjoy the company and eat great food!
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News from FCP Subgroups
Food Safety?There’s an App for That!By Jamie Stamey, MS, RD, LDN, CP-FS, Food Safety Subgroup Chair
If you are like me, you are amazed with the thousands of FREE smart phone apps available for every interest and in-quiry. And food safety is no exception. Below are several apps that I frequently use on my Android smart phone that may be useful for you, too!
• Ask Karen (USDA) – This 24/7 virtual assistant provides consumer-level tips on preventing foodborne illness, safe food handling and storage and safe preparation techniques. In addi-tion, you can use the app to chat live with a food safety expert weekdays from 10 am to 4 pm EST.
• FDA News – PR news feeds in this app make it possible to put together your own customized list of news and information, including the latest food safety recalls, food allergen recalls and FDA press releases.
• Food Safety Magazine – This app provides access to a science-based magazine archive. The timely articles provide insight and solutions to the food industry on food safety related issues.
• NIH Food Allergy Information – Quick facts are at your fingertips on food allergies and allergic reactions; diagnosis, testing and treatment strategies, and reactions to food additives.
Still having trouble keeping up with the world of food safety? Don’t forget to use social media apps. The FCP Food Safety Resource page (http://www.foodculinaryprofs.org/page/food_safety_2_3) includes links to organi-zations and their social media pages. Instead of having to go to numerous websites to find information from FDA, USDA and CDC – to my favorite, Food Safety News (http://www.foodsafe-tynews.com), by “liking” these pages – every time you open your Facebook or LinkedIn account real-time updates are all in one place and are your fingertips.
Stefanie Sacks, MS, CNS, CDN, FCP Member Member Spotlight
1. Describe your work. How did you get started?
I started with culinary training, began working as a personal chef, and then coincidentally started cooking for people with various illnesses. Because I felt limited in the ways I could help them, I decided to study nutrition, getting my master of science degree in Nutrition at Columbia University. I also took and passed the CNS exam.
I facilitate food lifestyle change through personalized nutrition therapy and culinary guidance. I educate through hands-on experiences with food, teaching clients, one on one and in groups, how to shop for and prepare foods that are specific to their health needs. I recently joined the nutrition faculty at Kripalu Center for Yoga and Health and will be teaching alongside Kathie Swift, MS, RD, LDN.
I pride myself on collaboration. I work with registered dietitians on patient care, especially when a client’s condition requires advanced clinical knowledge. I aim to practice in ways that complement the registered dietitian, giving practitioners a resource to help their client’s implement the “nutrition prescription”.
2. You have a well-developed web site and use technology extensively in your practice. Tell us about that.
I grew up with an entrepreneurial father who is a master marketer. I was raised to believe that anything is possible. So, I challenge myself
to make things happen. My web site has evolved a lot over the past couple of years, but I started it 12 years ago. My undergraduate major was fine art, with a minor in writing. My first job after graduation was in public relations. All of these experiences have given me a rich background to call on for my own website development. I write all content and work closely with a web designer to create and implement my site.
My goal is to educate the masses about how to get well and feel better with food. Working one on one is the heart and soul of my work but I need and want to reach more people. I began with a website and quarterly newsletter. I also wrote a TV show 8 years ago that I am currently shopping around. Rather than wait for that “break”, I recently launched a public access show, Chew on This, which airs in the New York area and on my site through YouTube. I also blog and actively use Facebook and Twitter.
3. What are you most passionate about in your work?
Helping people address health issues through food. I live in Montauk, a small fishing village. While many of my clients live in upscale areas in New York City and the Hamptons, I have a sliding scale for my fees, so I can help those who most need my help.
4. What is your proudest professional accomplishment?
My proudest professional accomplishment is also one of my proudest personal accomplishments. My oldest son was the first guest on my TV Show, Chew on This. As I watched the video and saw him in action, I felt great pride in how I have educated him about food.
Stefanie can be reached at www.stefaniesacks.com
By Debra Kaminski, MS, RD, Member Services Chair
Title: Culinary Nutritionist
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Watermelon Agua Fresca
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Cooks Corner
Directions: 1. Place watermelon and water in a blender or food
processor and process until smooth. Strain through a mesh strainer into a pitcher, and discard solids.
2. Add sugar and lime juice to pitcher, and stir to combine. Cover and chill for at least one hour before serving.
3. Garnish each glass with a lime wedge, and top with an ounce of sparkling water, if desired.
Ingredients:6 cups cubed seedless watermelon
½ cup water
2 tablespoons sugar
1 tablespoon lime juice
Garnish: lime wedges and lime-flavored sparkling water (optional)
Recipe by Jessica Cox, RD, Culinary Nutritionist, eMeals.com
Nutrition Information (serving size: approximately ¾ cup) Calories: 46, Protein: 0.7g, Carbohydrate: 11.8g, Sugar: 10.1g, Fiber: 0.5g, Fat: 0.2g, Saturated fat: 0g, Sodium
Image reprinted with permission from inglesgourmet.com and healthyaperture.com
This refreshing summer beverage is simple to make and sure to please both kids and adults. Feel free to substitute any leftover fruit you have on hand to create your own flavor combination.
Serves: 8 Prep time: 5 minutes, Total time: 5 minutes
Friday, October 5Northern Liberties Scavenger Hunt (1:30 - 4:30 p.m.)
Join us on this 2.5 hour, unique sleuthing adventure, tasting your way through Philly’s hottest, up-and-coming neighborhood! Our clues will have you seeking out architectural and historical highlights in addition to the best places to eat in Northern Liberties! At the end of the hunt, the winning team is the team with the most points and not necessarily the team that finished first.
Mark your calendar and plan to join us inPhiladelphia for great activities and sessions!
Saturday, October 6FCP is collaborating with the National Foundation for Celiac Awareness!
Join us for a full day at Drexel University and the Drexel Department of Hospitality, Culinary and Food Science. From continental breakfast through lectures and hands on experiences, you’ll learn from the experts and experience gluten-free foods, the science behind gluten intolerance and have a chance to work with gluten-free foods and ingredients.
Sunday, October 7FCP’s Networking Event at the National Constitution Center
Don’t miss this FNCE highlight! Join us at the National Constitution Center for an exciting evening and opportunity to enjoy delicious food, beverages and networking - as well as privately tour the exhibits. With great food and beverages, as well as an opportunity to informally chat with some of FCP’s sponsors, you will want to sign up for this event quickly - it will sell out!
We’ll also have our 3rd FCP-Foundation Fund fundraiser - plan now to participate in our great raffle. We’ll be posting a list of items as it becomes available.
Tuesday, October 9FCP’s Member Breakfast
FCP turns 15 this year! We will be celebrating our past, present and future during our crystal anniversary.
Click the links for more information
Invitation Agenda Events Register