As a registered dietitian nutritionist, I believe having good food in your life makes your life better. I know most people will never see a dietitian, but many are hungry for nutrition advice. In addition to teaching online cooking classes, I have spoken to thousands of people at dozens of conferences and webinars across the United States. You’ve got an expert at your fingertips! I love to help people how to power pack their fork.

Prevention.com, CookingLight.com, The Healthy.com, WomansDay.com, MensFitness.com, ReadersDigest.com, Shape.com, FitnessMagazine.com, FilmJournal.com, FoodNetwork.com, Tillamook County Health Matters, WeightWatchers.com, and Walnuts.org.

I’m a longtime food enthusiast. I realized later that my interest was unique: most 10-year-olds don’t pore over the Betty Crocker Cookbook for a slumber party menu. I served ice cream-stuffed cantaloupe. I also won a blue ribbon at the Fair for my brownies. I no longer have the recipe, but I have the ribbon!

I’ve visited more than 31 countries and 46 states and am always on the lookout for my next best bite. I joke that I was born with a suitcase in my hand! I led tours to Italy where I taught the art of ordering and eating gelato. Hazelnut, please. I am an adventurous beginning knitter, an explorer in the kitchen, a voracious reader, and an over-active planner.

Wyoming, but I’m a native Californian.

More than 25 years. My first career was as a dental hygienist. I still haven’t been able to answer the question: Is it easier to get people to floss or improve their eating? But I do know that people need easy food solutions.

Italian, no, I mean French, non, make that Vietnamese. I enjoy all types of food but I know this for sure: ice cream is my favorite dessert.

I’d be in the chorus line.

With a cappuccino.

I’ve had lots of great meals, but this is my best-of list.

1. I don’t remember what I ate, but this 6-table restaurant hit all the right notes, (Il Cavatappi (The Corkscrew) Varenna, Italy).
2. Halibut with fennel, leeks, basil and warm coriander vinaigrette (Chez Panisse, Berkeley, California).
3. Baked cherries with taleggio cheese and grilled bread (Tasty and Sons, Portland, Oregon).
4. Grilled cheese with Great Hill Blue Cheese, Vella Dry Jack and Humboldt Fog (Vertical, Teton Village, Jackson, Wyoming).
5. BBQ duck taco-filled blue cornmeal pancakes (Mesa Grill, Las Vegas, Nevada).

Dinner at a Montana Hutterite Colony.

As an eat-most-everything-aterian, it’s so hard to choose one. But…a juicy peach that runs down my chin.

Roasted with olive oil, sea salt, and a squeeze of lemon.

Ginger. It’s sweet and savory with a spicy kick.

Ice cream. I like to make it. Lavender. Salted Burnt Sugar. Lemon Poppy Seed.

Knives—a chef’s knife or serrated paring knife. But my husband knows if he finds the Kitchen Aid Stand Mixer is missing, I’ve left home.

It depends on the season. In winter, an Old Fashioned or Side Car. In summer, an Aperol Spritz or Moscow Mule.

As an adult-onset athlete, physical activity is my mood booster and when I hatch creative ideas. I’m fairly active which is good, because I like to eat! I start each day with an exercise video in my living room. I’ve done yoga before yoga became a thing. I walk a lot and I like to run, play tennis, and ride my bike.

Julia Child. A postcard from her hangs in my kitchen.