9.99 Poster January Nugget

A long time ago we used to have a Friday special on posters for $10 so that our lower-income clients can afford to decorate their walls with motivational messages. We are adding that back now for a limited time due to special request.

This is one of our favorites because it shows the value of improving your health and fitness with 7 easy steps and what they will look like over a year’s time.

Instead of offering this poster deal for one Friday we will offer it for the whole month of January. Take advantage of this offer now and get everyone you teach to a great start for 2018 now!


Learning objectives & benefits:

  • Individuals will have an entertaining visual about the 7 Simple Steps to a more healthul lifestyle.
  • This calorie-saving guide shows the most important steps according to the Dietary Guidelines for Americans and MyPlate.
  • Individuals can save over 500,000 calories per year following these simple steps!
  • Talk about MyPlate, fruits and veggies, beverages, breakfast, portion control, nonfat dairy foods and exercise
  • Display this poster in your cafeteria, office, classroom or bulletin board to get across the message about taking simple steps to life a more healthful lifestyle.

Size: 18 X 24

Target population: In English, for general audiences, ages 9 – 100
This poster comes with a free handout download PDF shown in the images above.

Happy 2018!

Impact of Cooking and Home Food Preparation Interventions

Impact of Cooking and Home Food Preparation Interventions Among Adults: Outcomes and Implications for Future Programs

As food and nutrition professionals and public health educators, we recognize the importance of knowing our way around the kitchen to improve health.  We recognize that eating meals away from home increases calorie, fat and sodium intake and reduces fiber, vitamin and mineral consumption. ( 1 ) But how do we convey the need for cooking interventions to the populations that need them most or potential funders of such programs? Despite the popularity of cooking shows, food magazines, and social media sites devoted to food and cooking, what does the research say about their impact on patient compliance or healthful behavior?

A recent study published in the Society for Nutrition Education and Behavior reviewed studies conducted from January 1980 to December, 2011. The review looked at how effective interventions were that included cooking and home food preparation. Outcome measures included nutritional intake, knowledge/skills, attitudes toward cooking, self-efficacy/confidence and health outcomes such as BMI, changes in lipids and PSA in one randomized cooking trial with prostate cancer survivors as subjects.

Of the 373 journal articles and 85 educational materials identified, there were 28 appropriate studies identified; 12 that had a control group, 6 as nonrandomized and 6 randomized.  In 5 studies, postintervention was provided, pre- and postintervention was done for 23 studies and 15 studies included information beyond postintervention. Both qualitative and quantitative outcomes pointed to a positive effect on main outcomes, but due to the lack of rigorous study designs, different study populations and non-validated evaluation tools used, stronger conclusions could not be drawn.

Some of the more successful studies showing positive impact included pre, post and beyond post intervention. Questionnaires including eating style, pre VS post nutrition education, cooking skills and changes in dietary intake and behavior were used in several studies.  Populations varied from U.S. university students, Aboriginal people, South Asian community members and Head Start parents.  Nineteen of the studies reviewed looked at the effect of cooking classes on dietary intake.  Although study designs were variable, 16 of the studies showed a positive impact on food consumption.

In one study of 212 Urban, African American women in a 20-week intervention group, those that attended a minimum of 5 classes reduced total calories and calories from fat at posttest and follow up. (2) In another study of women treated for breast cancer, 12 monthly cooking classes, use of newsletters and nutrition counseling calls resulted in increased intake of fruits and vegetables, average fiber intake and reduced fat consumption. (3) A study by McMurray, et. al. found that 12-13 monthly nutrition classes taught by registered dietitians resulted in reductions in total and LDL cholesterol in individuals with hypercholesterolemia. (4)

Bottom line:

While there is not a lot of high quality studies on cooking interventions the ones that are successful teach multiple classes. A minimum of 5 classes seems to be a successful format. Perhaps weekly or monthly classes over an extended period of time can be the most helpful. Adding newsletters and phone calls appears to be helpful.

Nutrition and health professionals can find recipes for cooking demos online at https://foodandhealth.com. There is a category for recipes designed specifically for cooking demos https://foodandhealth.com/recipes.php/category/8/cooking-demo/. Additionally more resources including books about cooking demos and tool sets are found at http://nutritioneducationstore.com

Grants for school gardens, cooking classes and cafeterias can be found at http://www.beginningfarmers.org/grants-for-school-gardens-curriculum-cafeteria-cooking-classes/. Finally, www.grantwatch.com is a catch all site you can search to find food and nutrition grants in your backyard.

By Lisa Andrews, MEd, RD

If you really want to polish your skills consider one of our books, a salad theme, or our new upcoming webinar, 10 Successful Strategies for Cooking Demonstrations. Got a question? Ask us!


Ngyun, B. Powell, L.  The impact of restaurant consumption among US adults: effects on energy and nutrient intakes.  Public Health Nutrition, Volume 17, Issue 11 November 2014, pp. 2445-2452

Shankar, S., Klassen, A.C., Garrett-Mayer, E. et al. Evaluation of a nutrition education intervention for women residents of Washington, DC, public housing communities. Health Educ Res. 2006; 22: 425–437

Newman, V.A., Thomson, C.A., Rock, C.L…., and For the women’s Healthy Eating and Living (WHEL) Study Group. Achieving substantial changes in eating behavior among women previously treated for breast cancer—an overview of the intervention. J Am Diet Assoc. 2005; 105: 382–391

McMurry, M.P., Hopkins, P.N., Gould, R. et al. Family-oriented nutrition intervention for a lipid clinic population. J Am Diet Assoc. 1991; 91: 57–65

Plates Have Arrived for 2018

The new plates are here!

Portion control – while MyPlate is a fascinating and effective way to teach food groups and a balanced diet some people want a lesson that is more geared to portion control and weight loss. The new portion control plates were designed to follow the principle of using food groups so that the right sized portion of protein is used and half the plate is fruits and vegetables or vegetables. An emphasis on whole grains is used. PLUS there are reminders about beverages and physical activity. We used warm colors in an elegant design that will make everyone feel special and enlightened.

Compartment plate – this plate is flying off of our shelves and everyone tells us they love having a compartment plate so that each group has its own measured space.

Diabetes – we had a leading diabetes educator dietitian help us with the strategy for this plate. The idea is to provide a real line about how much of each food to put on the plate and to make half the plate non-starchy vegetables. One quarter of the plate is starch and the other quarter is lean protein. The design is meant to be very elegant so the patient does not feel like they are getting some alarming or degrading lecture.

Of course we still have our custom designed MyPlate Plate, too.

Check them out – and see the special early 2018 pricing that won’t last long. The 50 packs are an excellent deal and their price includes shipping to the 48 states.


2018 Cooking Demo Ideas

Do you have an audience who needs to eat more fruits, vegetables, and legumes? Perhaps they have picky tastes or they do not know how to cook and plan meals? Or maybe they love to cook and they are looking to you for inspiration and healthy eating ideas? Whatever the cause, a cooking demo is a great way to help people learn to eat healthfully. They can be used as part of a wellness program, for marketing a program, or in a classroom setting. You don’t even have to heat anything you can make salads, snacks, and desserts without cooking. Of course you can also go hog wild and cook a few dishes or meals.

Chances are you have a few favorite dishes and cooking techniques that others will want to learn. There is a reason why most parties end up in a kitchen! But if you want some great ideas you are in luck! Here are new ideas for 2018 for fabulous cooking demonstrations.

InstantPot – I have a friend who likes to work very hard and very late in her dental practice. She is a total foodie who loves to cook so she is not giving it up but she is doing it faster! She actually owns two InstantPots and is cooking all of her meals in them. On the day that I visited her kitchen she was slowly cooking a turkey breast in one and a soup in another one. It is all about hands free, fast cooking.

Salad – Develop your own delicious salad using local seasonal ingredients. It could be fun to assemble and prep a bunch of salad fixings and allow people to come up and make their own concoction. Or maybe you want to have a salad challenge on your social media channels.

Dessert – everyone loves dessert. Why not make up some great fruit desserts? Our favorite is banana split with fresh bananas, chocolate sauce, whipped cream, and toasted nuts. Or you can make a fruit soup with blended fresh fruits. And if you really want something clever consider our all-time classic apples with Greek yogurt, honey, and toasted nuts!

Bean tour – what can they do with canned and dried beans? Why not have a bean bootcamp to make soups, chili dishes, dips, and salads using canned and or dried beans? These cook really fast in a pressure cooker or InstantPot and canned are always easy, too. Our favorite lentils cook in just 20 minutes without soaking.

Equipment – maybe you are a total foodie and have some really neat well-vetted equipment or tools that are very useful. You could have a day where you review equipment and how to use it. Of course this could be as simple as a peeler, knives, and a cutting board. Or it could add in InstantPots, microplane graters, Japanese mandolins, food processors, and a variety of steamers. Or maybe it is all about what a rice steamer can do? or how to wash greens in a lettuce spinner?

Local foods – Did you know that millenials are fast becoming part of an $8 billion local food industry? Check out local foods at various markets and farmer’s markets and show how to make what is in season right now.

Regardless of your topic, don’t forget your audience’s skills, culture and budget and remember to consider what your facility looks like. But most importantly be yourself and don’t worry that your ideas and skills won’t impress. Each person has a unique way of cooking and everyone loves to learn a new idea or way of doing things in the kitchen.

If you really want to polish your skills consider one of our books, a salad theme,

or our new upcoming webinar, 10 Successful Strategies for Cooking Demonstrations.

Got a question? Ask us!

Fruits in the Art Classroom

Education is always an interdisciplinary process. Math, Science, Art, and English are learned in the kitchen. History, Math, and Science are often found in a laboratory science class. Math and Science often go together for nutrition.

Wikipedia defines it best, “Interdisciplinarity involves the combining of two or more academic disciplines into one activity.”

Art teachers may want to adopt a lesson that encourages their students to learn about color, value, shape, composition, and health at the same time! Here is one that I did to accomplish that goal:

In a study of abstract art we find many artists who deconstructed something to make a design. The most famous of course is Piet Mondrian and his work with trees.

Here is one with apples. The first image is an abstract painting with gouache that is inspired by deconstructed apples. I cut the apples and peeled them to find a variety of shapes and to study their colors. Then I produced the abstract image. This is all in pursuit of my Visual Art Certificate with UC Berkeley Extension as part of my commitment to keeping all of the products up to date with the most current styles in the art and graphic art world. I am brimming with ideas that will definitely come to fruition in 2018 and beyond!

But something happened in the studio – the students including myself began eating the apples I had in my bag and the entire classroom was filled with apples. Apples are one of the most popular fruits in the US and there are many interesting parts to them. So an art teacher could have a lot of fun using them along with their shapes and colors in drawing projects, abstract painting projects, and more of course. The apples did not go to waste! If you see the last photo I made a baked applesauce that consisted of 8 apples, 1 cup of water, 2 tablespoons of brown sugar, and 1 teaspoon of cinnamon. I brought all to boil on the stove and then baked them for 20 minutes in a 400 degree F oven. When they were cool I mashed them with a potato masher.



Rainbow Chard Poster Story

Rainbow chard is not always the most common vegetable on every table but when you read about what WebMD has to say about it you might make it a weekly staple in your dining room or kitchen.

They offer 9 reasons to eat it and the best one is their summary of its nutritional benefits, “Swiss chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.”

But we put it in a poster because we loved this image and the way the leaves reached up to the sky with luminous colors and shapes:

This rainbow chard came from a farmer’s market here in the Bay Area. The Huffington Post has the best list of benefits of farmer’s markets we have ever seen. They list 15 of them, which include better flavor and nutrients, better financial support for local farmers, and lower impact on the environment due to lower miles needed to get them to market, on average. I find that the best thing about visiting a farmer’s market is to be more aware of what is in season here locally PLUS it is inspiration for new recipes because you always see something new coming into season.

Here is a photo of one of my local markets and you can see the farmers and the customers are all engaged in the buying and selling process.

The rainbow chard that I photographed on the poster was picked early in the morning and secured into a big loose bunch by the farmer who grew it. The leaves were so beautiful with their bright green colors and deep red veins and stems. There were only a few bunches left so I quickly bought one and then I brought it home to my studio and took many shots to get the composition and exposure just right. It became part of my portfolio for an academic project and it was edited many times to make the cropping and light just right.

Many of the best lessons in nutrition are about colors because the pigments in fruits and vegetables are very beneficial. North Carolina State University has an online project about pigments and they summarize their importance with this note, “They are also important for humans, attracting our attention and providing us with nutrients. Major plant pigments include carotenoids, anthocyanins and other flavonoids, betalains, and chlorophylls.”

To make the poster photo I wanted to add a little more color to the chard to illustrate my message, which is to be brighter every day with good nutrition. This is not a statement but an important fact that is scientifically proven for all ages. Eating more fruits and vegetables was shown to slow down cognitive decline from aging for older individuals. Another study published in the Journal of School Health found that children who had a higher quality diet with enough fruits and vegetables were less likely to fail an academic test.

Judy Doherty, BS, PCII


  1. Swiss Chard 9 Healthy Facts, WebMD, October 2010, Accessed October 2018.
  2. doi:  10.1212/01.wnl.0000240224.38978.d8

  3. Veugelers, Paul, et al, Diet Quality and Academic Performance, Journal of School Health, April 2008,

Kitchen Safety

We see all the signs saying “unread is better than dead” about texting and driving. But what about texting and cooking? I have gotten into the habit of setting a timer for everything I cook or bake because it is too easy to get distracted and burn something. Focus is the key during every step in the kitchen and especially during unattended cooking time.

Want to heat a pot of water for pasta? Set the timer for 4-5 minutes. Want to cook pasta? Set the heat on the stove to low and cook 8 minutes. Most items that are baked in the oven need 20 minutes.

And when an item is done cooking, turn the oven or stove off right away (unless you work in foodservice and need to leave it on).

Here are more kitchen safety tips:

Avoid falls:

  1. Keep the floors clean and unobstructed. Mop up spills and sweep up any debris that falls on the floor right away.
  2. Mats and rugs should not slip.
  3. Sturdy stools and step ladders should be used to reach high shelves.
  4. Boxes and other items should not be on the floor or obstruct walkways.
  5. Make sure you can see your feet if you are carrying something.
  6. Get someone to help you lift a heavy load.
  7. Spray all oils over the sink or counter, not over the floor!

Avoid burns:

  1. Always use dry heavy mitts, silicon mitts, or padded oven mitts for carrying any hot pan.
  2. Set anything hot on a proper surface and then cover it with the mitts or towels and alert anyone you are working with so they don’t pick up something hot.
  3. Set the timer for anything you cook or bake.
  4. Always turn the stove or oven off when done before you do anything else. Make this a habit.
  5. Get help with any hot pot or pan that is remotely too heavy or big to carry.
  6. Be very careful whenever you are using large amounts of fat or water. Splashes are dangerous. Focus on what you are doing instead of engaging in conversation or worrying about what others are doing if you are cooking around hot fat or water.
  7. Don’t let pans hang off the edge of the table and keep pot handles turned in.
  8. Know how to put out a fire and keep a fire extinguisher handy.

Avoid cuts:

  1. Always use the safety devices on equipment and keep equipment up to date so safety guards are in working order.
  2. Learn to use knives and always focus on what you are doing.
  3. Make sure the cutting board is secure to the counter.
  4. If you are new to the kitchen wear cut-proof safety gloves.
  5. Use a sharp knife.
  6. Store your knives in a safe place so you don’t get cut reaching past them.
  7. Cut away from yourself. Don’t put anything in the knife’s path that you don’t want to cut.

Save your back:

  1. Get help carrying a heavy load or break it up into smaller loads.
  2. Stand on rubber mats if you work many hours on your feet. Good shoes are also important.
  3. Avoid fast turns and twisting movements when you are carrying heavy items.
  4. Lift with your legs, not your back. This is best accomplished by bending at the knees and then lifting.

Save your recipe!

  1. The biggest mistakes ever made in cooking or baking always involved changing a recipe. If you need to increase or decrease a recipe, do it on paper. If you double it in your head you will invariably forget to double an ingredient and your recipe will be a disaster. It is always good to double check your numbers.
  2. Measure everything first and then proceed with the instructions.




15 Chef’s Ideas To Help Kids Love Healthful Foods

You can make all of the healthful dishes in the world, but if your kids don’t want to eat them, it feels like you are spinning your wheels. As the Chef and Founder of Food & Health Communications, Inc., I am keenly aware of what foods my son and I need to eat for optimal health. I also know that this is easier said than done, even for me as a chef because it is hard to find the time.

My son, Nicholas, was one of the pickiest eaters around as a child. He didn’t want any foods on his plate to touch, he wouldn’t try anything “mixed,” he didn’t like any kind of sauce, he only liked a few vegetables, he wouldn’t try soup, and he wouldn’t even look at a salad. At first, the whole thing was baffling and I didn’t know where to start. I ate a wide variety of healthful foods, and I exposed Nicholas to them at a very young age because I made a lot of his baby food from scratch so how could he be so picky? I felt that I should do something to help him expand his repertoire and enjoy more fruits and vegetables. I did notice that whenever he helped me cook something, he was more likely to eat it, so that is where I started and just expanded to these projects:

1) We started a simple, inexpensive herb garden. Nicholas and I spent quality time together learning about herbs, buying them, growing them, harvesting them, and using them in our cooking. During the evenings and on weekends, we would stop and look at the garden, pick some herbs, or care for them. Before bed, I would read him a funny cooking book called Warthogs in the Kitchen. Herbs are amazing because they have a wonderful smell. Mint was like his gum; rosemary is like a tree; basil smells like pizza sauce; thyme is a little like the woods. I used the herbs as a way to get Nicholas to try new foods, and I was met with instant success. We made herb-flavored vinegars that could be used on salad, which prompted him to start eating salads. I also used the herbs in new and healthful dishes like beans and rice, taco salad, tortilla pizzas, stews, etc. When herbs from our garden were in play, Nicholas would usually try the new food that featured them. He didn’t like every dish, but I?never gave up on getting him to try healthful foods.

2) We started doing more physical activities together. I noticed that whenever Nicholas’s activity level increased, so did his appetite! Instead of watching TV after dinner, we went for a bike ride or a walk with the dogs. Whenever I ran, he would ride beside me on his bike. When I swam, he joined me for the last few laps. He even did a triathlon and won first place!

3) Healthful food was always available. I kept 3 or 4 different types of fruit ready to eat in the refrigerator at all times. Salad was always cut and ready, along with potatoes, frozen vegetables, and baby carrots. And fruit was served in the most creative desserts.

4) No bribes, just snack platters slipped in. I never bribed him to eat healthful food. Food is not a reward. It is nourishment. But I did slip a fruit plate in his room while he was playing video games  (screen time was never in excess, though, because we always had a lot of fun outside toys plus dogs to walk). A bowl of baby carrots usually appeared on his desk during homework. The best time for fruits and veggies is when they are busy and you just “make them appear.”

5) Food and meals were always pleasant. I didn’t force him to eat anything he didn’t like nor did I punish him for not eating a particular food. I offered a wide variety of healthful foods and he chose what he wanted to eat. I did not keep a whole pantry full of chips, crackers, cookies, and sweetened cereals, either. When we wanted to eat cookies, we make them from scratch. I did buy cookies or crackers as an occasional treat. That way, we established that those foods weren’t forbidden — they just weren’t mainstays. I always make a big deal about dinner – it takes little effort to set a beautiful table with placemats, cloth napkins, nice water goblets and bone china or any neat china. We have a candle that is battery operated and it comes on every night!

6) Let’s cook! He helped me with meal preparation on most days. This is not always easy when you are tired or in a hurry, but it does make a difference. Here is our special chocolate chip cookie recipe along with age-appropriate kids tasks.

7) Backups count, too. The after school babysitter had a menu and recipes so that she could prepare healthful snacks and meals. Our babysitter really loved the cooking lessons and she just wrote that she is getting married and she is so happy she can make so many good things!!

8) Shopping is a fun activity. We grocery shopped together and visited farmers’ markets, too. The focus was what to put on our list and we always stuck to it in the store.

9) Dine fancy. I took him to fancy restaurants and let him choose whatever he wanted. This is a situation that really promotes the opportunity to try new things because it is their choice. He picked the most adventurous things like stuffed zucchini blossoms when we were dining in Greens, the famous vegetarian restaurant in San Francisco! It makes the child feel special when  you take them to a nice place to eat. When he was young we dressed up and I would talk about how he was expected to act. It wasn’t always perfect in the beginning but now he is a perfect gentleman.

10) Grow more. He planted a vegetable garden when he got older. The items to plant were his choice and he was so proud of his tomatoes, potatoes and huge zucchini.

11) Teach them to cook. He learned a whole repertoire of items he can prepare that included: cookies, salad, pizza, macaroni, bean quesadillas, salsa, pasta and much more. I bought kitchen equipment like quesadilla makers, bread machines and waffle makers that help him succeed. His favorite dish right now is a vegetarian pannini.

12) Chef’s table. He created a chef’s table in his room for my birthday and he planned the menu and cooked!

13) Summer camps can enrich knowledge. His last summer camp was at Stanford for 2 weeks where he and his classmates at Stanford’s OHS worked on a multi-disciplinary topic, “The Problem of Food.” They were required to read “An Omnivore’s Dilemma”, plan menus, visit farms, calculate kitchen math and cook for an audience. Other summer camps have taught him to program iPhone Apps and he is the programmer for Salad Secrets and Holiday Secrets, two of the food apps we made together. The important thing is to find one that a child will love.

14) His list, too. Now he helps me with the meal planning and grocery list. We have a list that stays on the refrigerator and whenever he requests an ingredient, he puts it on the list and I buy it! Usually his requests include black beans, tortillas, salsa and bottled waters, because he is still riding his bike to the pool and swimming!

15) Have fun and don’t worry. When he was a toddler he would eat watermelon for 3 days in a row. I likened that to reading the same book over and over. And once, when I was practicing for the ProChef II test, he discovered chocolate eclairs and wanted them for breakfast, lunch and dinner. He even put them in his lunch box. That was the only time I made them and it a good memory.

As you can see, the possibilities for kids and food are endless. It usually only takes 10 more minutes each day to make something special for dinner together and the memories are priceless.

If you have questions, please click “Contact Us” from the link below.

By Judy Doherty, PC II

Chef and Founder

Food and Health Communications, Inc.

Communicating Food for Health


Judy is a graduate from the Culinary Institute of America and the Fachschule Richmont in Luzern, Switzerland. She spent over 20 years in foodservice. She was the executive pastry chef for the Grand Hyatt Westshore in Tampa, FL and The Hyatt on Gainey Ranch in Scottsdale, AZ. She has received the ACF Chef of the Year, ACF Bronze Medal and ACF Gold Medal. She holds the ProChef II Credential from the Culinary Institute of America. She has authored 12 books including Salad Secrets, Holiday Secrets, No Battles Better Eating, Cooking Demo Ideas and a new one coming up called the Art of the Lowcal Dessert. Her work has appeared in Chocolatier Magazine, Bon Appetit and Great Chefs of the West.

What’s Your Cooking Style?

Different things can draw people to participate in meal preparation. In the kitchen, there’s really something for everyone! Take a look at some of the examples below to find strategies for getting your kids involved with family meals.

  • The builder is like the engineer. She or he may become enamored with kitchen gadgets and equipment that does a specific job, so make the builder’s gadget requests and use a part of your time in the kitchen.
  • The artist, on the other hand, might not want to make a whole meal. Set him/her to work making an elaborate table setting, a beautiful plate for the main meal, or a pretty salad. Plating meals can be fun for artists too, especially if you have sauces in squirt bottles, ready to be “painted” on the plates.
  • Let the musician listen to music while cooking or choose the music that is played during dinner!
  • Have kids who are interested in writing make lists of meal ideas, write recipes, or create their own cookbook.
  • Allow the aspiring chef as much freedom in the kitchen as possible. You may be amazed at some ingredient combinations or gourmet preparations.
  • Give the gardener opportunities to grow herbs or vegetables for the kitchen.
  • The shopper might like to buy pots and pans, kitchen equipment, plates, or neat produce at the farmers market.
  • The social butterfly might like inviting friends to dinner and posting pictures of meals on Facebook.

Excerpted from No Battles Better Eating, by Chef Judy Doherty, PC II

The Power of Plants

One of the greatest lessons I ever learned from James J. Kenney, PhD, RD, FACN, was while we were working on a RD/Chef collaborative project for diet and cholesterol. He presented all of his research about diet and cholesterol from his CPE classes into 2 categories.

  1. The first category is nutrients and their food sources that have been scientifically proven to raise cholesterol. If you had to summarize them easily into one category it would be  animal foods that are high in saturated fat. Of course coffee brewed without a filter and sugar are on this side of the fence.
  2. The second category was everything that lowers cholesterol and that can be summarized as whole plant foods (with the exception of the tropical sources of saturated fat like palm oils, coconut oils, and chocolate), which of course include beans, vegetables, whole grains, and fruits. He presented the research in one of his research papers and CPE courses while I was charged with finding and shooting all of the foods and creating recipes with the healthier ones.

I remembered that lesson this week while compiling a new portfolio of photos that I have created called Cibum In Lux or Food In Light. These photographs are inspired from farmer’s markets all over the bay area during the highest growing season from spring through summer. The photos capture the aura of fresh foods that are less than a day old and grown locally.   I reflected that plants are the producers  at the base of our food chain. They are “powered” by the sun as opposed to the consumers that eat the plants and animals on the food chain. I created and sculpted light in my studio as a way of exploring the beauty of the produce . I came up with these beautiful photographs that are on many of the posters and banners that we have in our store or are coming soon. I used them in my recent Visual Art Certificate program with UC Berkeley Extension. To see them click “Themes” at the top of Nutrition Education Store or view the new products.


Artist statement:

In this series of photographs, I have contemplated how plants are the producers on the food chain. The light of the sun creates them. In my studio, I sculpt the light so it forms formal and abstract images of the food that become a linear show using translucency and strong tonal contrasts.

My images display the abundance of spring and summer harvests. Strong shapes, textures, and vivid colors in images enhanced by lighting, provide the viewer with a sense of timeless taste.

As a child I worked in my grandmother’s garden and was enamored with being able to garner my own food. Potatoes were shoveled out of the dirt, placed into baskets, and then turned into mashed potatoes by my beautiful grandmother. Plums, apples, and pears grew on her trees. And the fresh peas burst from their pods into our mouths. My life’s work as a chef always starts with good ingredients. My childhood memories propel me to seek the farmers who grow our food. I love to see the locally grown produce come and go from the farmer’s markets each week, season by season.

In my photographs, I hope to inspire people to contemplate food in its “state of origin.” These images are about light and life.

­­–Judy Doherty, Photographer


What a great way to look at nutrition and to understand the effects of an eating plan for your heart and health.