What inspired you to want to be an RDN/NDTR?
I grew up in a restaurant that I owned with my mom. I was around food all the time, and I really enjoyed science. I eventually found dietetics!
Where do you work now and where have you worked in the past?
I am a consultant in public relations and communications. My clients include PR agencies, commodity boards, nonprofit organizations, and others. Previously, I worked in agriculture communication and stakeholder engagement; had a professorship at the University of Saint Joseph; was in private practice; wrote freelance for magazines, websites, and newspapers; and worked in clinical dietetics.
What is your favorite recipe/food?
My favorite food is Mexican and Tex-Mex. Tacos, beans, guacamole, salsa!
How is food related to your culture?
Food transmits knowledge and history. It’s a connection to my past. I find myself increasingly talking about and looking for the food of my childhood, food I grew up with but don’t find on restaurant menus in Connecticut, at least not at places where my family and I dine. For example, I love the salty punch of country ham and biscuits with red eye gravy. No one makes it like my mom did in Kentucky.
What is your #1 tip for improving one’s diet?
Eat more fruits and vegetables in any form. Nearly no one gets enough.
What is one item that’s always in your pantry?
What is your go-to exercise routine?
I ride an indoor bike and use the accompanying app for other workouts, including strength training and yoga. I also walk around my neighborhood at least once per day.
If stranded on island-what one food or beverage you would want an unlimited supply of?
Potable water would be nice, but I don’t think that’s very interesting, so I’ll say Jeni’s salty caramel ice cream.
What is the best part of your job?
Reading a lot of research before it’s published. In the past, one of the best parts of my work was working with colleagues around the US and the world. I went to the Philippines for work so often that the dietitians there eventually made me an honorary member of their professional society.
What inspired you to serve on the CT Academy board?
This is my third time living in Connecticut. I have a history with this organization and wanted to reconnect with friends and colleagues who have been a source of inspiration.
Where would you like to see the RDN/NDTR profession be in 10 years?
Thriving, because we are written into more legislation, compensated and reimbursed appropriately for our services, and the first choice for food companies, brands, and media when it comes to communicating about food and nutrition.
Anything else you’d like to add?
We have a dog, Mira, who is about 15 years old. She’s mostly blind and deaf, and sweet as can be.