What better way to highlight the theme for this year's National Nutrition Month, sponsored by the American Dietetic Association, which is "Nutrition from the ground up!".
Last week I had the pleasure of being asked to speak to the club at Michigan State University comprised of student dietitians and nutrition majors, specifically being asked to talk to them about the importance of learning how food is grown (meaning agriculture, i.e., from the ground up). I ended my talk by compiling a list of career opportunities showing what dietitians are doing now that intersects with growing food, i.e., 'nutrition from the ground up'. In fact I know several RDs who are also farmers. Take home point: Dietitians should be "shovel-ready" in addition to be "knife-ready" like the dietitian-chefs. :-)
I hope a few of these young and earnest students caught my "vision" and passion right now for expanding the profession of dietetics to include sustainable agriculture and food systems as its base. In addition, I hope I gave them all some seeds of thought to cultivate for their future goals as an RD. I would just love to have one/some of them come to intern on our farm. I always have more ideas than I can ever put into action myself. It would be fun to have other ideas for how to best market our garlic and produce at the farmers' markets. And there will always be weeding that needs to be done!
"Cultivate your life - you are what you grow - inch by inch, row by row"