In this tasty episode, I interview Judy Barbe; an award winning registered dietitian nutritionist and the author of Your 6-Week Guide to Live Best, Simple Solutions for Fresh Food and Well-Being. I attended a presentation by Judy at a recent conference and was blown away by some of the information she provided; including how home cooks are responsible for 44% of the food waste here in the United States. Today we’re going to talk about this and some of her favorite regional delicacies, her passion for “repurposing” food into “bestovers”, her consulting company, and why the tagline of her business is “You must be present to win.”

Judy Barbe, MS, RDN

Judy Barbe, an award winning registered dietitian, has been bringing realistic nutrition solutions to Mountain States tables since 1992. She is the author of Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food & Well-Being and LiveBest Seasonally, a Fresh Approach to Living with Vitality, is a long-time regional newspaper columnist, an experienced speaker, and a BestFoodFacts.org expert where she nudges people toward better-for-you choices.

As the founder of LiveBest, she specializes in nutrition communications consulting where she coaches registered dietitians to take the stage with confidence, monitors food and nutrition trends to develop creative strategy, write relevant, engaging content, and deliver impactful, personable presentations that connect with audiences. As a food enthusiast, she knows how food can be enjoyed and that healthful eating is pleasurable — all on the same fork.

In a twenty-one-year career, as a senior director of health and wellness with a regional Traveling is in her DNA. She’s visited more than 26 countries and is planning a trip around the world. Judy enjoys discovering local food and is always on the lookout for her next best bite. Her interest in food started early. She realized later that her enthusiasm was unique: most 10-year-olds don’t pore over the Betty Crocker Cookbook for a slumber party menu… she served ice cream-stuffed cantaloupe.

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

2:10 Judy explains the mission of her consulting company, Live Best

4:29 Judy tells the story of how she discovered her enthusiasm for food at a young age

“Apparently the other party-goers weren’t quite as enthused as I was about my ice cream stuffed cantaloupe …” – Judy Barbe

6:20 Annette talks about a food experience in high school that didn’t go over so well with her classmates

7:12 Annette and Judy discuss the benefits of cooking for yourself

“I can’t think of a better way to be master of your own universe than by cooking and feeding yourself, your family, and your friends.” – Judy Barbe

8:12 Judy talks about some foods she grew up eating that most people probably aren’t very familiar with

10:27 Judy explains why she describes herself as an “eat-most-everything-atarian”

15:25 Judy talks about how her book provides “food solutions”

17:20 Judy discusses how over 40% of food in the United States is wasted and how this increases methane gas in the environment

“When you’re not the farmer … when you’re not planting the seeds, tilling the soil, and harvesting, it’s really easy to take things for granted.” – Judy Barbe

20:24 Judy explains how confusion regarding label dates on food is a major factor in unnecessary food waste

23:27 Judy talks about what to do with left-over cooking ingredients and how to repurpose some common foods into “bestovers”

“The bottom line is the best way to reduce food waste is to cook.” – Judy Barbe

32:47 Judy lists five things she always has in her refrigerator

34:35 Judy talks about one of her best meals ever

35:49 Judy discusses who her ideal dinner guests would be

37:21 Judy provides her favorite food-focused resources

SOME OF THE RESOURCES DISCUSSED…

To find out more about Judy, and to read her blog, check out her website and Twitter account.

Learn more about Judy’s food food-focused resources: The Splendid Table Podcast, Food52, and Bon Appetit Magazine

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THANKS FOR LISTENING!

Thanks so much for joining me again this week. Have some feedback you’d like to share? Leave a note in the comment section below!

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Until next time!

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The post Episode 034: Creating Delicious Bestovers w/ Judy Barbe appeared first on Food Sommelier.