Modified shipping containers are allowing small-time farmers to grow hydroponic plants, herbs and vegetables to satisfy local consumers and restaurants during peak winter months. "In a city, you can grow enough produce using this technology to make a scalable business," says Shawn Cooney, who uses a digitally controlled Freight Farm container to grow kale, mustard greens and wild mint in Boston throughout the winter.
Bid farewell to summer vegetables such as tomatoes, potatoes and eggplants and say hello to winter's prime produce: beets, turnips and radishes. These hearty vegetables are easy to find during the colder months, and their roots and greens can be used to accompany main courses as a side dish or in a nutritious and economical salad.
Research indicates that omega-3 fatty acids may benefit people with depression, bipolar disorder and other mood disorders, but registered dietitian Gretchen Vannice says RDs must consider the proper combination of fats, along with other treatments, to get the best results. Clients also should talk with their physicians before starting on omega-3s, and should continue any medications they are already taking, experts said.
Intermountain Healthcare's Weigh to Health program avoids fad diets and unhealthy weight loss, instead offering group or individual sessions with dietitians. Weight-management coordinator and dietitian Erinn Meyer says the goal is to give people the "tools and the knowledge to change behaviors and then to help them enjoy living a healthier lifestyle and keep the weight off."
The traditional green-bean casserole often is the only green vegetable on the Thanksgiving menu, but autumn offers hearty options such as kale, Brussels sprouts and broccoli, chef and cookbook author Kim O'Donnel writes. She recommends adding kale to mashed potatoes, turning Brussels sprouts into a slaw side dish and roasting broccoli pickup sticks in the oven.