Stefan Schielke

Every shade of green you can imagine can be found in whole plant foods. The green color in plants is because of a pigment called chlorophyll. Chlorophyll makes foods appear green because it reflects green-colored light and absorbs other colors. Darker green vegetables tend to have more chlorophyll. Plants use chlorophyll to make food during

Have you ever heard the expression, “we eat with our eyes”? While everyone knows that we really eat with our mouths, the expression captures the essence of why food presentation matters. Somehow when food looks good, it tastes even better. I remember when my son was just 2 years old, he carefully arranged his peas

Do you bring lunch to work most weekdays? While it can be a bit of extra work, packing along your own lunch has its rewards. First, bringing your own lunch can save you money. Purchasing lunch out can set you back $75 a week or more. Bringing your own lunch also gives you more flexibility

Potatoes are the most popular vegetable on the planet. On average, Americans eat 126 pounds of potatoes a year. Yet, despite our love for potatoes, they are one controversial vegetable! Some people say that they are fattening and cause spikes in blood sugar. Others say we can eat potatoes to our heart’s content because they

To snack or not to snack, that is the question. Snacking is a surprisingly divisive nutrition topic. Some believe that snacks are a necessary part of a healthy diet. Others think that they are unnecessary and even harmful. The truth is that snacks can be either helpful or harmful, depending on the snacks you choose.

Sometimes memories are etched into our hearts because of an experience that was just too good to forget. One such experience for me was a garden party at a friend’s farm. We walked along a stream, toured vegetable and flower gardens, and enjoyed a delicious plant-based BBQ. But the highlight was the appetizer – a