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Ann Kent

Credible nutrition information, cooking tips, product recommendations, and reflections on sustainability from Dietitian Ann.

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The Pro(tein)s and Cons of the Vegetarian Diet

In 2016 a nationwide poll of Americans showed approximately 3.3% of people identify as vegetarian or vegan (1).

For reasons from environmental to animal

How a Global Pandemic could Change our Food Supply

A few weeks ago I opened the milk crate on our front porch which holds the weekly delivery from a local dairy. I was

Emotional Hunger: How to Nourish Your Soul

Emotional hunger.

I bet I don’t even have to define it. I bet - intuitively - you know what I’m talking about.

In the

Sustainability Spotlight: Florida Orange Grove Farmer

The Story Companies operate a roughly 5,000-acre farm made up primarily of different varieties of oranges and a tangerine or two. Learn about citrus farming

New Year, New Decade

There is a new year around the corner - but not just a new year, a whole new decade. Usually around this time

She’s All In.

Oh, hey there!

Did you think I had forgotten about you?

I haven’t. It’s just that you, like my dear sourdough

What’s a CSA: Community Supported Agriculture

Spring is (finally) here, which means that summer - my favorite season - is just around the corner. I am so excited.

We’ve finally

The “Basics” of the Alkaline Diet

Question: What’s the fastest way to increase the cost of a bottle of water?
Answer: Add some common minerals to raise the pH and slap

Big Rocks: Prioritizing what Matters Most

With a new year around the corner, I’ve been thinking recently about happiness. How does one pursue it? And even more importantly, how

Re-Balance

A year ago I wrote a post called Balance. In it I offered productive solutions to care for mind, body, and soul. During

Camping: 101

I'm not sure if I've mentioned this before, but I love camping.

And when I say "camping," I don't mean sleep-in-a-bed-with-the-windows-open glamping,

Intermittent Fasting: The Myth of Six Small Meals

Almost daily I have a conversation with a client who is attempting to eat three small meals plus three small snacks per day.

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