StirList

Don’t miss Amber Pankonin StirList on Day 1 of the NAND 2026 Annual Conference, sharing her culinary expertise during her presentation:

✨ The Flavor Vehicle: Using Pork and Sensory Science to Elevate Nutrition, Plants, and Plates ✨

And thank you to Nebraska Pork Producers for sponsoring her presentation!

Halloween, daylight savings, and a Husker loss all in one weekend? That’s a lot of emotions. 🤣 Have a great Monday, friends!

Brad Anderson concludes 27 years as morning meteorologist

Happy Halloween, Friends!!! 🎃 I had a great time with the wonderful Megan Conway today on the noon show!

We made yogurt bark which is such a great way to utilize leftover Halloween candy. I also dressed up as my favorite 1011 meteorologist Brad Anderson 1011 NOW. I’m going to miss watching him in the mornings (and so will my daughter, Ari!) but I’m thrilled that he gets to start a new chapter by shifting to the evenings!

Thank you, Megan for including me today!!

Here’s the recipe:
2 cups plain greek yogurt
1 tsp vanilla
1 TB honey

In a small bowl, combine yogurt with vanilla and honey.
Line a sheet tray with parchment paper and spread the yogurt mixture on the parchment paper.
Sprinkle with your favorite toppings and place in freezer until frozen. Enjoy! 🎃

🚀 Excited to see my insights featured in “The Only Guide to Almonds You’ll Need” on LoseIt!

As a dietitian and food educator, I’m always aiming to break down nutrition myths and spotlight simple, evidence based guidance. Thanks to the LoseIt team for including me in this deep dive about almonds!

https://www.loseit.com/articles/the-only-guide-to-almonds-you-ll-need/

Check it out, and let me know: how do you use almonds in your cooking or meal planning?

Brian Mastroianni

The Only Guide to Almonds You'll Need With benefits ranging from improved gut health to lowering cholesterol, almonds can make a nutritious addition to your diet.

Stirring up my next chapter. 👩🏻‍🍳✨

Last weekend, I spent a few days at the legendary in Hyde Park, NY. It’s called “the Harvard of culinary schools” for a reason and now I know why!

Back in the spring, I was searching for continuing education opportunities when I came across a brand-new graduate program that immediately caught my attention. I wasn’t planning to go back for another master’s degree, but this one sounded so intriguing!

I’m thrilled to share that I’ve been accepted into the first ever cohort of the Master of Professional Studies in Culinary Therapeutics at the CIA. This is a groundbreaking new (mostly online) program for chefs that combines culinary arts, nutrition science, and evidence-based wellness.

One reason I pursued this program is because I’ve often missed having a community of chefs who push me to be better. The CIA gives me that and last weekend proved it. I left Hyde Park energized, challenged, and ready to bring that energy back to Nebraska.

I can’t wait to bring what I’m learning back to Nebraska and into my kitchen, my lab/classroom and my media work.

Have you purchased canned tuna recently? https://www.newsweek.com/tuna-cans-recall-fda-tri-union-seafoods-food-poisoning-risk-botulism-2029210

Do processed meats impact brain health? When you see articles like this, it's really important to dive into the study and consider the type of participants and how the study was conducted. This article looks at an observational study that used self-reported data. There are definitely other limitations to consider, but the takeaway here isn’t any different than what I already encourage.

Eat a variety of foods, lots of plants, and enjoy your 🌭 hot dogs and bacon 🥓 in moderation.

Thank you Brian Mastroianni for asking me to contribute my thoughts!

Bacon Lovers, Beware: Study Finds Eating Lots of Processed Red Meat Could Increase Dementia Risk New research suggests that eating more processed red meats—including sausage, bacon, and bologna—is linked to a greater risk of developing dementia. Experts explain the finding and recommended some healthier swaps for red-meat eaters.