The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.
On Columbus Day I did a little journeying myself. After a harrowing flight over the Pacific (OK, it was smooth as could be and I slept most of the way) I'm back on the mainland for a little over a week - visiting colleagues for a few days in Washington, DC and then attending the 2009 American Dietetic Association Food and Nutrition Conference and Expo (ADA FNCE) in Denver. Lloyd and I had a fun weekend together before I left, the highlight being the Hawaii Fishing and Seafood Festival. Usually I'm super food focused at festivals like this, and our lunch was delicious....
Pan seared ahi with ginger garlic cilantro sauce for me
Fresh beer battered swordfish with fries, malt vinegar, and ginger garlic cilantro dip for Lloyd
...but I was most impressed with the fish printing. At first, I saw these prints and assumed they were hand-painted, but then I noticed they were stamped using real fish. I really do find fish pretty enough to be art, so I think one of these prints may be in my future.
Rima Kleiner, MS, RD
I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.
Jennifer McGuire, MS, RD
I am a registered dietitian with the National Fisheries Institute, so fish is my nutrition forte. I earned my BA in Communication from Southwestern University. During college, one of my very favorite evening outings was a leisurely trip to the grocery market. My passion for food was undeniable, so I combined both of my interests by earning my MS in Nutrition Communication from Tufts University in Boston, MA. As well as my Registered Dietitian (RD) credential through the University of Delaware. I live in Beaufort, SC where my husband serves as a US Marine Corps Judge Advocate. I love to entertain, travel, watch reality TV, grill outdoors, run, and practice yoga.