— By Kate Yerxa, MS, RD, Extension Professor, University of Maine Cooperative Extension When buying chicken, you probably have a specific cut in mind based on your recipe, personal preference, or current store sales. You might have noticed that whole chickens are often advertised at lower prices per pound than individual cuts like breasts or […]
Read more
— By Jen Spann, University of Maine Dietetic Intern and Kate Yerxa, MS, RD, Extension Professor University of Maine Cooperative Extension Reading a nutrition label can seem overwhelming, so we’re here to help! Here are a few key points to keep in mind: Nutrition facts labels are based on a standard 2,000 calorie per day […]
Read more
— By Jen Spann, University of Maine Dietetic Intern and Kate Yerxa, MS, RD, Extension Professor University of Maine Cooperative Extension Reading a nutrition label can seem overwhelming, so we’re here to help! Here are a few key points to keep in mind: Nutrition facts labels are based on a standard 2,000 calorie per day […]
Read more
— Jen Spann, University of Maine Dietetic Intern and Kate Yerxa, MS, RD, Extension Professor University of Maine Cooperative Extension Reading a nutrition label can seem overwhelming, so we’re here to help! Here are a few key points to keep in mind: Nutrition facts labels are based on a 2,000 calorie diet. All amounts listed […]
Read more
— Kate Yerxa, MS, RD, Extension Professor University of Maine Cooperative Extension Carrots have been a staple in diets for centuries. While the orange variety is most common, carrots come in various colors, including red, purple, yellow, black, and white. A fun fact about carrots is that they are a member of the parsley family. […]
Read more
— Jilleon Farrell, Dietetic Intern, University of Maine, and Kate Yerxa, MS, RD, Extension Professor University of Maine Cooperative Extension Cabbage is a part of the crucifers family along with broccoli, cauliflower, bok choy, Brussels sprouts, collard greens, and more. Maine-grown cabbage is plentiful from June through December. There are four different types of cabbage […]
Read more
— Jilleon Farrell, Dietetic Intern, University of Maine, and Kate Yerxa, MS, RD, Extension Professor University of Maine Cooperative Extension October’s harvest is all about rich flavors and local ingredients, featuring an assortment of fruits, vegetables, and grains that all capture the essence of the season. Whether you’re a fan of stews, casseroles, or delicious […]
Read more
— By Jilleon Farrell, Dietetic Intern, University of Maine and Kate Yerxa, MS, RD, Extension Professor University of Maine Cooperative Extension In addition to being an opportunity for new adventures, adjusting to college life can be stressful, intimidating, and challenging. Dining halls promote an all-you-can-eat style which provides an abundance of choices for students to […]
Read more
— By Kayla Parsons, Doctoral Candidate, Registered Dietitian, University of Maine Cooperative Extension If you’re a student, teacher or taking care of a little learner, you’re about to transition back into full time school mode. This often comes with the responsibility of deciding what to pack for lunch. Almost as important as what’s being packed […]
Read more
— By Kate Yerxa, MS, RD, Extension Professor University of Maine Cooperative Extension Adding flavors to meals with fresh herbs is a great way to cut down on added sugar, salt and fat. While the recommendation to use herbs in cooking seems straightforward, there are a few questions that are commonly asked about the best […]
Read more