Cooking Light reader recipe contest offers thousands in prizes
Cooking Light magazine invites entries across four categories with a $35 000 prize pool. Finalists pick in Birmingham in August after editors select 12 from submissions. Entries must include one of several sponsor products and be light in content. Deadline is April 30.
MENTIONED IN THIS ARTICLE
Cooking Light Magazine
Cooking Light
Birmingham
Hellman
CookingLight
New Pepper Mills Range From Vic Firth and Fish Designs
Vic Firth unveils a stainless steel pepper mill priced at 19.99 offering thumb operation for ease. Fish pepper mills crafted from maple variants start at 98 for six inches and reach 190 for ten inches in blue green yellow and blue/natural with mail orders and sites listed.
MENTIONED IN THIS ARTICLE
Vic Firth
Vicfirthgourmet
Mayfairavenue
Fridge Tales Reveals Honest Eating Habits Makeover
Anne Kapler reports on two families undergoing a kitchen makeover with Marti Bradbury, a dietitian from University Hospitals Iowa City. The Millers of Shellsburg, including Josie 30 Greg 36 and Lindsey 6, share weekly shopping, home meals five nights a week, and a goal of healthier eating with more fruits and balanced dinners.
MENTIONED IN THIS ARTICLE
Marti Bradbury
Lindsey Miller
Greg
Josie
Bradbury
Millers
Shellsburg
the Gazette
University Hospitals
Iowa City
Linn County Mental Health and Developmental Disabilities Services
TruGreen Chem Lawn
Lindsey
Dad
Millers of
Six tips for a healthful kitchen and meal prep
Practical advice from Marti Bradbury on cooking ahead and freezing meals. Build batches of healthy recipes, freeze in meal-size portions, and store fresh ingredients for quick dinners. Stock a pantry with versatile basics and keep fruit accessible while embracing a balanced, lifelong eating approach.
MENTIONED IN THIS ARTICLE
Marti Bradbury
University Hospitals
Iowa City
Time to build good food habits
The article promotes healthier eating amid New Year makeover series and cites Harvard guidance on the Healthy Eating Pyramid. It outlines base foods and practices from whole grains, plant oils, vegetables and fruits, to fish and eggs, nuts, legumes, and dairy, emphasizing balanced portions and daily activity.
MENTIONED IN THIS ARTICLE
USDA
Washington Post
Harvard School of Public Health
Hsph
Harvard.edu
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