I had finals, finals cramming, an quick trip to Michigan and a handful of birthdays to celebrate. I've checked out some fun new spots in Boston, got some amazing things to eat and drink, and plan on sharing some/all of it with you someday soon. (Sneak preview-my new favorite place for cocktails is Clink in the Liberty hotel. They have a list of delicious cocktails that are each under 150 kcals).
MDA, which was a huge honor. I will also be the Treasurer of MSDA in the upcoming year.
I got some gorgeous Moo Cards courtesy of Foodbuzz [Have you checked out Healthbuzz yet?]
-This summer I am working at the bakery, and doing two social media internships with All-Access Internships (a website designed to help dietetics students) and Rebecca Scritchfield, (a RD in DC) I am very excited to see how these two use social media, and plan on learning a lot.
-I'm checking places off my list of things to do and see. I just started a 30 day pass to Boston Body Pilates, and my marathon training plan will start soon. Hopefully I will have more time to do some experimenting in the kitchen and hang out in the sun with some amazing friends.
-I'm super excited to volunteer and attend TedX Cambridge. From their website:
How Do You Eat?
TEDxCambridge presents “How do you eat?” a celebration of food, Sunday, May 16th at the MIT Stata Center. We’re bringing together chefs, psychologists, writers, designers and engineers for a surprising look at science, art and the future of food.
The event is inspired in part by Jamie Oliver’s TED Prize wish “to create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”
“How do you eat?” is a question meant to be interpreted broadly. We are reaching out to an eclectic pool of speakers including Boston-area chefs, restaurateurs, biologists, psychologists, engineers, designers, artists, writers, and food historians. We’re particularly interested in content related to: sustainability; international development; the global obesity epidemic; the science of food; cutting-edge food technology; architecture, design & food; and food.
What's the near future hold for you?