Raising children. No other job provides infinite new challenges that often need immediate attention. Some are easy– like finding a last minute ride to practice. Others have life-long implications. The decisions we make can leave us feeling frightened, vulnerable and skeptical. Am I saying the right things? Are my choices demonstrating the behavior I want my kids to follow? What can I do to teach them how to be strong? How do I keep them safe and healthy?Read More »
It’s time for lunch at Hampshire Dining Commons, known affectionately by students at the University of Massachusetts in Amherst by its nickname “Hamp.” There may be essays to stress over, majors to choose and friends to catch up with later but for now, the most difficult decision for students is choosing whether to fill their stomachs with hand-rolled sushi or vegetarian tacos with fresh guacamole before their next class.
The secret? Make it crave-able.Read More »
Soon after taking a position as Director of Food Services for Framingham Public Schools in Massachusetts, Brendan Ryan stood in the courtyard of the high school and had an idea. It had recently come to his attention that many students had no idea where food came from; “most suburban youth have no idea how a vegetable grows!” he says.
Ryan looked out across the nearly two-acre courtyard and envisioned a garden that would not only teach students where their food comes from but highlight the importance and deliciousness of healthy eating.Read More »
This is the first of four videos from our annual Talk Savvy To Me event where we celebrated our volunteers and shared hot topics from powerful speakers. We hope you can attend our next Talk Savvy To Me in late 2018.
Making Real Healthy Food Cool For Kids:
Donna Morin, M.Ed, is a nutrition and lifestyle coach trained in mindfulness-based stress reduction. She began her practice after diet and lifestyle changes resolved her own health troubles, but her biggest lesson so far has been recognizing that good, lasting health is about so much more than food.
Get ready to go on an amazing learning adventure as Donna makes food cool for kids and us as well. Watch for the brilliant way Donna uses analogies with a garden hose, a zoo and a circle of Barbies to bring microbiomes to light.Read More »
By the time your child finishes high school, he or she will have eaten around 2,340 school lunches. That's a lot of baggies and other pieces of plastic thrown in the trash. A more earth friendly lunch is definitely possible, and in the long run it can save you money, too.Read More »
In celebration of the tenth anniversary of Animal, Vegetable, Miracle, the Savvy Women's Alliance recommends this book for it's summer chapter Gatherings.
Envision: you are entering your local chain grocery store. The glass doors slide open and the produce aisle greets you. On your right are avocados from Mexico, bananas from Colombia, and peppers from Israel. You walk further through the market, snatching some rice from Vietnam and beans from India that you plan to throw together into a meal that you will later wash down with Vermont milk.
Now imagine the items sourced from over 100 miles away vanishing. Bye-bye Mexican romaine lettuce and beef sourced from Brazilian cows. What would be left in your shopping cart? Would you panic?Read More »
A first-of-its-kind report just came out ranking and grading our largest retail stores: Who’s Minding the Store? – A Report Card on Retailer Action to Eliminate Toxic Chemicals.” We are midly surprised at some of the ratings.Read More »