From Cherries to Chowder, explore the Presidential Palate.

Every president has his favorite foods. And it doesn't take long for the nation to become captivated with a president's eating habits - with Ronald Reagan, it was jelly beans; Jimmy Carter munched peanuts; George W. Bush loved pretzels; Trump likes fatty fast foods, and Joe Biden delights in ice cream.

Reference

Food Timeline American Presidents' Food Favorites

Abraham Lincoln’s Favorite Foods and Dietary Habits

Abraham Lincoln was born on February 12, 1809. He served as the 16th President of the United States from March 1861 until his assassination in April 1865. The photos of Abraham Lincoln show a man who was tall and slender.

What did he eat while he led the country through the American Civil War,  ending slavery and promoting economic modernization?

Helen Dupre Bullock, Historian of the National Trust for Historic Preservation, wrote "Authorities agree that Lincoln was indifferent to food, not particularly knowing or caring what was placed before him, whether it was cold or hot, and even whether he ate it or not. If not reminded of meal times he forgot them." Lincoln was usually so preoccupied with problems of politics he gave little thought to food unless faced with it.

In the White House, President Lincoln’s eating habits were irregular. For breakfast, he would have an egg, a piece of toast and coffee, if he remembered to eat. Lunch consisted of “a biscuit, a glass of milk in winter, some fruit or grapes in summer,” wrote John Hay, an aide to President Lincoln. “He drank nothing but water, not from principle, but because he did not like wine or spirits.

President Lincoln was fond of certain foods, especially apples, and Mrs. Lincoln always had plenty of apples available. One of his favorite meals was fresh fruit and nuts, cheese and crackers. Some sources note, President Lincoln did have two favorite dishes, Chicken Fricassee with Biscuits and Oyster Stew. His favorite dessert was Apple Pie.

References

Lincoln's Table, by Donna D. McCreary, contains 125 recipes of foods the Lincolns enjoyed, including flannel cakes (pancakes) and cornbread. The book provides stories about Abraham Lincoln's childhood, background information about many ingredients used in the recipes, and photos and menus. The recipes, though historically authentic, have been converted to modern-day measurements.

              Abraham Lincoln's Gettysburg Address

 

Rheumatoid Arthritis Awareness: Eating Challenges, Adaptive Tools, and Food Tolerance Tips

Rheumatoid arthritis (RA) affects far more than joints—it often affects how, when, and what a person can eat. Pain, stiffness, fatigue, medication side effects, and digestive sensitivity can make everyday meals exhausting. During Rheumatoid Arthritis Awareness, it’s important to talk honestly about these challenges—and the practical solutions that help people keep eating well.

Food is nourishment, but for people living with RA, it also requires adaptation, flexibility, and compassion.

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Common Eating Challenges With Rheumatoid Arthritis

1. Hand Pain, Weak Grip, and Limited Mobility

Inflammation in the hands, wrists, shoulders, and elbows can make it difficult to:

• Open jars or packages

• Hold utensils

• Cut food

• Lift pots or plates

On high-pain days, even simple meals can feel overwhelming.

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2. Fatigue That Limits Meal Preparation

RA-related fatigue is not “just being tired.” It can make:

• Standing at the stove difficult

• Grocery shopping exhausting

• Cooking from scratch unrealistic

This often leads people to skip meals or rely on less nutritious convenience foods—not by choice, but by necessity.

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3. Jaw, Neck, or TMJ Involvement

Some individuals with RA experience:

• Jaw stiffness or pain

• Difficulty chewing

• Pain with crunchy or tough foods

This can limit food variety and make eating uncomfortable.

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4. Digestive Sensitivities & Medication Side Effects

RA medications may cause:

• Nausea

• Appetite loss

• Acid reflux

• Changes in taste

In addition, inflammation can affect digestion, making some foods harder to tolerate during flares.

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Adaptive Tools That Make Eating Easier

Adaptive tools are not “giving up”—they are smart problem-solving tools that protect joints and preserve independence.

Helpful Kitchen & Eating Tools

• Built-up or foam-handled utensils (easier grip)

• Rocker knives (cut food with one hand)

• Lightweight cups with lids or straws

• Jar openers and electric can openers

• Non-slip mats to stabilize plates and cutting boards

• Food processors or mini choppers to reduce chopping

Small changes can dramatically reduce pain and fatigue at mealtime.

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Eating Strategies for Better Food Tolerance

1. Choose Softer, Easier-to-Chew Foods

On flare days, prioritize:

• Soups and stews

• Yogurt, cottage cheese, and smoothies

• Scrambled eggs

• Oatmeal or soft whole grains

• Cooked vegetables instead of raw

Texture matters just as much as nutrition.

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2. Use Gentle Cooking Methods

Steaming, slow-cooking, roasting, and braising help:

• Soften foods

• Improve digestibility

• Reduce chewing effort

Slow cookers and sheet-pan meals are joint-friendly and energy-saving.

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3. Eat Smaller, More Frequent Meals

Large meals can worsen fatigue and nausea. Smaller meals:

• Support steady energy

• Improve tolerance during medication use

• Reduce digestive discomfort

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4. Personalize Food Choices—There Is No Universal “RA Diet”

Food tolerance is highly individual. Some people notice symptom changes with:

• Excessively greasy foods

• Very spicy foods

• Large amounts of added sugars

• Alcohol

A simple food-and-symptom journal can help identify personal triggers—without unnecessary restriction.

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5. Prioritize Anti-Inflammatory, Nutrient-Dense Foods

Even with limitations, aim for foods that support overall health:

• Fatty fish (or soft fish spreads)

• Beans, lentils, or hummus

• Cooked leafy greens

• Olive oil

• Soft fruits like berries or bananas

Nutrition should work with your body, not against it.

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Emotional & Social Aspects of Eating With RA

Eating challenges can affect more than nutrition:

• Embarrassment eating in public

• Frustration needing help

• Grief over foods once enjoyed

Acknowledging these emotions matters. Adaptive tools and modified meals are not signs of weakness—they are tools for dignity and independence.

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The Role of Professional Support

A Registered Dietitian can help:

• Adjust meals around medication schedules

• Prevent unintentional weight loss or gain

• Support bone and heart health

• Create flare-friendly meal plans

Organizations like the Arthritis Foundation also provide education and adaptive living resources for people with arthritis.

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Awareness Means Access and Understanding

Rheumatoid arthritis changes how people eat—but with the right tools, strategies, and support, nourishing meals remain possible. Rheumatoid Arthritis Awareness is not only about the disease—it’s about ensuring people have access to adaptive tools, realistic nutrition guidance, and the dignity to eat comfortably.

Rethinking the Diet Resolution: A Smarter Way to Eat Well

 

Every January, the same promise resurfaces: This year, I’m going on a diet.

And every year, many of those resolutions fade by February.

The problem isn’t willpower—it’s the way we define a “diet.” Too often, diet resolutions focus on restriction, perfection, or short-term fixes rather than habits that support health, joy, and longevity.

Why Traditional Diet Resolutions Fail

Most diet resolutions collapse because they:

• Are too rigid to survive real life

• Focus on what to cut out, not what to add

• Ignore stress, time, culture, and access to food

• Treat food as the enemy instead of nourishment

Weight-focused goals can also overshadow improvements that matter more—energy, blood sugar control, digestion, strength, and mental well-being.

A Better Question to Ask

Instead of “What diet should I follow?” ask:
“What changes can I sustain?”

True progress comes from behavioral shifts, not temporary rules.

The New Diet Resolution: Small, Meaningful Changes

A healthier approach to eating doesn’t require a dramatic overhaul. It starts with intention and flexibility.

Consider resolutions like:

• Eating one more serving of vegetables each day

• Cooking at home one extra night per week

• Drinking more water before reaching for snacks

• Paying attention to hunger and fullness cues

• Adding protein and fiber to breakfast

These changes are realistic—and realism is what makes habits stick.

Focus on Addition, Not Deprivation

One of the most powerful mindset shifts is moving away from restriction. When people focus on adding nourishing foods—fruits, vegetables, whole grains, legumes, lean proteins—ultra-processed foods naturally crowd out.

Eating well becomes less about control and more about choice.

Health Is More Than the Scale

A meaningful diet resolution recognizes that health shows up in many ways:

• Stable energy throughout the day

• Improved cholesterol or blood sugar

• Better digestion and sleep

• Reduced stress around food

• Enjoyment of meals and social connection

These outcomes last longer than any number on a scale.

Make It Personal

There is no universal “best diet.” Culture, budget, cooking skills, health conditions, and preferences all matter. The most effective diet resolution is one that fits your life, not someone else’s highlight reel.

The Bottom Line

The best diet resolution isn’t about being perfect—it’s about being consistent. When eating habits support both health and happiness, they stop feeling like a resolution and start feeling like a way of life.

This year, aim for progress, not punishment.
Your body—and your future self—will thank you.

Lard: The Old-Fashioned Fat Making a Modern Comeback

For generations, lard was a staple in home kitchens. Grandmothers used it to make the flakiest pie crusts, the crispiest fried chicken, and the most tender tamales. Then, somewhere along the way, lard developed a reputation as one of the “unhealthy” fats—pushed aside in favor of margarine and vegetable shortening.

But today, cooks and nutrition experts alike are giving lard a second look. And as it turns out, this traditional fat is far more interesting—and far less scary—than its reputation suggests.

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What Exactly Is Lard?

If you’ve ever saved bacon grease in a jar, you’ve already worked with lard.

Lard is simply rendered pork fat that’s been gently melted, strained, and cooled into a smooth, white fat. It has:

• A high smoke point (great for frying)

• A clean, subtle flavor

• A silky texture that creates unbelievably flaky baked goods

In Latin American cuisine, lard is essential for tamales, refried beans, and empanadas. In Southern cooking, it’s the secret behind buttery biscuits and perfect pie crusts.

And yes—some people even spread it on toast (it’s more common than you might think!).

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Is Lard Healthy or Unhealthy?

Lard is pure fat—but that isn’t automatically a bad thing. Your body needs fat for:

• Energy

• Hormone production

• Brain health

• Absorbing vitamins A, D, E, and K

• Slowing digestion to prevent blood sugar crashes

The real story lies in the types of fat it contains.

Here’s the breakdown for 1 tablespoon of lard:

• 5 g saturated fat

• 5.8 g monounsaturated fat

• 1.4 g polyunsaturated fat

Compare that to butter:

• 7.2 g saturated fat

• 3 g monounsaturated fat

• 0.4 g polyunsaturated fat

Surprise: Lard has less saturated fat than butter and more heart-healthy monounsaturated fat.

It also contains naturally occurring vitamin D, something hard to find in foods.

So...is lard healthy?

It depends on what you’re comparing it to.

• Healthier than: vegetable shortening, margarine, and many processed solid fats

• Similar to: some animal fats

• Not as healthy as: olive oil or avocado oil

The key is moderation and context—no single fat will make or break your diet.

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Why Lard Fell Out of Favor

In the mid-20th century, saturated fat became public enemy #1, and lard took the hit. But the “healthier” replacements—especially partially hydrogenated oils—turned out to be loaded with trans fats, which are significantly more harmful.

Ironically, in trying to avoid lard, many people ended up using far less healthy alternatives.

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Fresh vs. Shelf-Stable Lard: What’s the Difference?

Not all lard is created equal.

1. Fresh or refrigerated lard

• Made from pure rendered pork fat

• No added hydrogenated oils

• Best texture and flavor

• No artificial trans fats

2. Shelf-stable lard

• Often has hydrogenated fat added for stability

• May contain small amounts of trans fats

• Lasts longer but is less nutritious

Verdict: Choose fresh lard whenever possible.
Look for it at Hispanic markets, butcher shops, or the refrigerated section of your grocery store.

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When Lard Is the Better Choice

There are some dishes where olive oil simply won’t cut it. Lard excels when you need:

• Flaky pastries (pies, biscuits)

• Moist tamales

• Crispy fried foods

• Authentic Latin dishes

• A clean, neutral flavor

And in many cases, choosing lard is healthier than opting for vegetable shortening, which is highly processed and may contain trans fats.

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Can You Render Your Own Lard?

Absolutely! If you buy pork back fat from a butcher, you can make your own clean, additive-free lard at home:

1. Chop fat into small pieces

2. Heat gently in a pot until it melts

3. Strain through cheesecloth

4. Cool until solid and creamy

Homemade lard stays fresh in the refrigerator for months or frozen for a year.

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So, Should You Use Lard?

Like most traditional foods, lard is neither a miracle ingredient nor a villain. It’s:

• A natural fat

• A source of vitamin D

• A mix of saturated and unsaturated fats

• Lower in saturated fat than butter

• Healthier than shortening

• Perfect for certain culinary techniques

In moderation—and within a balanced diet—lard absolutely has a place in the modern kitchen.

Key Takeaways

Lard

• Less saturated fat than butter

• No trans fats when fresh

• Natural source of vitamin D

• Great for flaky pastries and high-heat cooking

• Should still be used in moderation

Butter

• Highest in saturated fat and cholesterol

• Distinct flavor for baking

• Not ideal for high-heat frying

Olive Oil

• Highest in heart-healthy monounsaturated fat

• Best overall choice for everyday cooking

• Not suitable for recipes needing solid fat texture (pie crusts, tamales)

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Bottom Line

Lard is a misunderstood ingredient with deep cultural roots and culinary value. It’s an excellent choice for specific recipes and often a more natural, less processed alternative to commercial shortenings. Used wisely, it can be part of a healthy, delicious cooking routine.

References.

• U.S. Department of Agriculture (USDA), FoodData Central. Nutrient profile for lard, butter, and olive oil. https://fdc.nal.usda.gov

• American Heart Association. Dietary Fats and Cardiovascular Disease Guidance.

• Harvard T.H. Chan School of Public Health. The Truth About Fats: Saturated, Unsaturated, and Trans Fats. https://www.hsph.harvard.edu

• U.S. Food and Drug Administration (FDA). Trans Fat Regulations and Food Labeling Requirements.

• American Culinary Federation. Traditional Applications of Lard in Regional and Cultural Cuisine.

• Academy of Nutrition and Dietetics. Evidence Analysis Library: Dietary Fats and Health Outcomes.

World Stroke Day - Nutrition Tips for Prevention and Rehabilitation

Stroke happens when the blood supply to part of the brain is cut off. Without blood, brain cells can be damaged or die. Depending on which part of the brain is affected and how quickly the person is treated, the effects of stroke on survivors can be devastating to a person’s body, mobility and speech, as well as how they think and feel.

Stroke is a leading cause of death and disability globally. It can happen to anyone at any age, and impacts everyone: survivors, family and friends, workplaces and communities. From making individual changes, to advocating globally and locally for policies that will deliver healthier communities, we can all do something to prevent stroke.

This year the focus of the World Stroke Campaign is Prevention. On the 29th October 2017, World Stroke Day, we are calling on our members, partners and stroke stakeholders to do what they can to improve community and individual awareness of stroke risk and take action to prevent stroke at individual and population level.

Stroke Warning Signs

If you notice one or more of these signs, don't wait. Stroke is a medical emergency.

Call your emergency medical services and get to a hospital right away!

Learn the warning signs of stroke

• Sudden numbness or weakness of the face, arm or leg, especially on one side of the body
• Sudden confusion, trouble speaking or understanding
• Sudden trouble seeing in one or both eyes
• Sudden trouble walking, dizziness, loss of balance or coordination
• Sudden, severe headache with no known cause

Take action in an emergency

• Not all the warning signs occur in every stroke. Don't ignore signs of stroke, even if they go away!
• Check the time. When did the first warning sign or symptom start? You'll be asked this important question later.
• If you have one or more stroke symptoms that last more than a few minutes, don't delay! Seek immediate medical attention!
• If you're with someone who may be having stroke symptoms, immediately call one of the emergency rescue service numbers. Expect the person to protest — denial is common. Don't take "no" for an answer. Insist on taking prompt action.

The FAST test

Facial weakness, arm weakness and speech difficulties are common signs of stroke. You can use the FAST test to remember the signs of stroke

The FAST test involves asking three simple questions:

• Face – Can the person smile, has their mouth drooped?
• Arms – Can the person raise both arms?
• Speech – Can the person speak clearly and understand what you say?
• Time – Act FAST! 

If you answer yes to any of these questions, act FAST and call for medical emergency help immediately.

Stroke is always a medical emergency. Remembering the signs of stroke and acting FAST could mean saving a life.

What causes stroke

• High blood pressure (Hypertension is the most common and treatable risk factor in stroke)
• Smoking
• High cholesterol
• Diabetes mellitus
• Obesity
• Sedentary life style
• Atrial fibrillation

Stroke warning signs

• Heart disease
• Carotid artery disease
• Alcohol

It is possible to prevent stroke

• Good control of blood pressure
• Good control of diabetes
• Lower cholesterol
• Regular exercise
• Quit smoking
• Lose weight
• Never ignore a small stroke

Nutrition Tips for Stroke Survivors

Healthy food habits can help reduce risk factors for stroke — poor cholesterol levels, high blood pressure and excess weight. Diets high in saturated fat and trans fat can raise blood cholesterol levels. Diets high in sodium can contribute to increased blood pressure, and high-calorie diets can contribute to obesity. A diet with five or more servings of fruits and vegetables per day may reduce the risk of stroke.

The American Heart Association/American Stroke Association offers these recommendations for a healthy diet:

1. Eat a diet rich in vegetables and fruits.

2. Choose whole-grain, high-fiber foods.

3. Eat fish at least twice a week.

4. Limit saturated fat and trans fat. Avoiding partially hydrogenated oils will reduce trans fats.

5. Choose lean meats and poultry, and prepare them without using saturated or trans fats.

6. Select low-fat dairy products.

7. Cut back on drinks and foods with added sugars. The AHA recommends that no more than half of your discretionary calories should come from added sugars. For most American women, the discretionary calorie allowance is no more than 100 calories and no more than 150 calories for men.

8. Choose and prepare foods with little salt (sodium). The AHA recommends consuming less than 1500 mg of sodium a day.

9. If you drink alcohol, do so in moderation. Limit yourself to one drink per day if you’re a non-pregnant woman or two drinks if you’re a man.

To Get the Nutrition You Need

Some stroke survivors have a loss of appetite. For others, eating may be difficult due to swallowing problems or limited hand or arm movement. In any case, talk to your healthcare team to make sure you’re getting the nutrition you need. To make eating a little easier again, try these steps:

• Choose healthy foods with stronger flavors, such as broiled fish and citrus fruits. Also, spices add flavor to food and serve as a good substitute for salt.
• Choose colorful, visually appealing foods, such as salmon, carrots and dark green vegetables.
• Cut foods into small pieces to make them easier to chew.
• Pick softer, easier-to-chew foods, such as yogurt, bananas, whole-grain hot cereals, and low sodium soups.
• If you have trouble swallowing, talk to your speech therapist or doctor. This condition can be treated.
• If weakness in arms or hands is a problem, you might try adaptive eating utensils. Some types of flatware have thicker handles that are easier to hold, and “rocker knives” make it possible to cut food using one hand.

Making Mealtime Easier

When stroke survivors have lost their appetites, caregivers can help by:

• Sharing meals with the survivor at regular times during the day.
• Setting a leisurely pace for the meal.
• Serving foods that the survivor wants.
• Encouraging healthy snacks or small meals throughout the day.
• Reducing distractions during meals.
• Watching for any problems the survivor may have with chewing or swallowing.

Resources
1. World Stroke Day

2. Harvard Heart Letter, DASH diet may lower stroke risk

 

World Octopus Day - Food Resources

Octopus Food Resources

Nutrient Profile

How to Cook Octopus

by Kyle Phillips, featured in Spruceeats

Best Recipes for Octopus,
Food & Wine

It may seem daunting, but the octopus is worth tackling at home. Whether grilled or braised, the tender tentacles are incredibly delicious and can be served in a myriad of ways.

Pan-Seared Octopus with Italian Vegetable Salad 

by Jon Shook and Vinny Dotolo

Macadamia Nuts: From Farm to Table

The macadamia nut is the seed of the macadamia tree. It is native to Australia and is also known as the Australian Nut. Macadamia nuts are commercially grown in Hawaii and, to a much smaller degree, in California and Florida. Roasted macadamia nuts are a popular snack. 

Macadamia Nuts: From Farm to Table

Health Benefits and Nutrition

Macadamia nuts are a rich source of monounsaturated fatty acids (MUFA), such as oleic acid and palmitoleic acid. Studies suggest that eating macadamia nuts as part of a healthy meal plan seems to lower low-density lipoprotein (LDL) cholesterol and to raise high-density lipoprotein (HDL) cholesterol.

Compared to other common edible seeds such as almonds and cashews, macadamias are high in fat and low in protein. Macadamia nuts have a sweet taste. One ounce of nuts provides about 200 calories.

They contain numerous nutrients, minerals, antioxidants, and vitamins that are essential for optimum health and wellness.

One ounce (28.3 g) of macadamia provides 2 g or 8% of the daily-recommended levels of dietary fiber. Additionally, they are a very good source of phytosterols such as β-sitosterol. Macadamia nuts contain no cholesterol.

Macadamia nuts are free from gluten; it is a popular ingredient in the preparation of gluten-free foods. This provides a healthy alternative in people with wheat gluten allergy and celiac disease.

Macadamia Nut Side Effects & Safety
Macadamia nuts are safe as food. They can cause an allergic reaction, but this is unusual.

Special Precautions & Warnings
Macadamia nuts are toxic to dogs.

Recipes

Ono Mango Macadamia Nut Bread

Cooking Healthy Across America by Academy of Nutrition and Dietetics Food and Culinary Professionals

1. Food Network, Macadamia Nut Recipes

Resources

1. Wikipedia, Macadamia Nuts
2. Nutrition and You, Macadamia Nuts

From Garden to Table: The Journey of Zucchini

From Garden to Table: The Journey of Zucchini

Due to the overzealous planting of zucchini, people are asked to drop off baskets of squash on their neighbors’ doorsteps.
Annually, on August 8.

Hot weather brings an abundance of summer squash. Yellow crookneck, straight neck, zucchini, pattypan, and Mediterranean are some of the popular varieties.

Fruits and Veggies More Matters has a list of 10 ways to enjoy zucchini.

The Produce Lady in the following video provides
preparation ideas, cooking tips and recipes for squash.

Sesame Street: Veg Side Story
Sesame Street introduces the zucchini to children
everywhere through music and a delightful story.