AUTHOR’S NOTE: This is part 6 in a series of blog updates on my health status. I was 26 years old when I finished graduate school in Boston. I had dreams of starting my own consulting business. There I sat in my basement apartment, trying to figure out how to make money using my newly acquired nutrition marketing and communication ...
AUTHOR’S NOTE: This is part 5 in a series of blog updates on my health status. During a spirited conversation with a long-time friend recently, she said, “I’m so glad all you’re dealing with now is the Bell’s Palsy.” I laughed, sighed, and then explained that I am dealing with many other issues related to the viral attack in April. ...
AUTHOR’S NOTE: This is part 4 in a series of blog updates on my health status. Friends and family have been watching my social media activity closely. Every recent post seems to elicit an enthusiastic response like, “It’s great to see you’re feeling better!” to which I think, “Oh, if only that were true.” Sure, I’ve got energy to do ...
AUTHOR’S NOTE: This is part 3 in a series of blog updates on my health status. Early in our marriage we bought a Big Green Egg, an almost too big version for a small backyard patio. We later moved to a new home, and moving the Big Green Egg was one of the most stressful parts of the move. Moving ...
AUTHOR’S NOTE: This is part 2 in a series of blog updates on my health status. When I was about 14 years old and having a teenage crisis of confidence, I asked my mom why I had such a large head compared to other girls. I remember her turning around, quickly wiping her hands on her apron, and seriously responding, ...
AUTHOR’S NOTE: This is part 1 in a series of blog updates on my health status. On day four of high fever, muscle aches, and chills so violent I thought I’d break a tooth I laid in bed composing a text in my mind. I needed to send someone in my family my list of wishes. No burial. Cremation. Half ...
“Beef quality is far more than degree of marbling and a quality eating experience.” — Rick Machen, PhD, Paul Genho Endowed Chairholder and Professor at the King Ranch Institute for Ranch Management at Texas A&M University-Kingsville ...
By Amy Myrdal Miller, MS, RDN, FAND DISCLOSURE: This post is a collaboration with Beef. It’s What’s for Dinner., on behalf of the Beef Checkoff, as part of my role as a compensated member of the Beef Expert Bureau. As a dietitian, I’m amazed by all the fad diets people are willing to try, often at the expense of enjoyment ...
DISCLOSURE: I am a member of the National Cattlemen’s Beef Association Beef Expert Bureau, which is funded by the Beef Checkoff. On Tuesday, March 19, 2019 I co-presented on a webinar titled, “How Do We Feed the Future Without Eating the Planet? Examining the Human and Environmental Impacts of Beef Production.” The other presenter was Dr. Sara Place, the Senior ...
Disclosure: While I am a National Dairy Council Ambassador and a member of the Beef Checkoff Beef Expert Bureau, I was not asked to or compensated for writing this blog. The views expressed in this piece are my own. I recently heard the most cited nutrition researcher in the world say, “We need to eliminate feeding grain to cattle. The ...
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