September 2012 Issue

With Forks Held High!
By Judith Riddle
Today’s Dietitian
Vol. 14 No. 9 P. 6

This time last year I introduced myself as the new editor of Today’s Dietitian. Leading a magazine for nutrition professionals has been thrilling, as I’ve learned so much about dietetics and had the pleasure of meeting many of you for the first time last year at the American Association of Diabetes Educators annual meeting in Las Vegas and the Academy of Nutrition and Dietetics Food & Nutrition Conference & Expo (FNCE) in San Diego. Some of you have kept in touch with me over the last 12 months and given me great article ideas. And others have even begun writing for the magazine.

Next month I’ll see you at FNCE—only this time in our own hometown of Philadelphia. If you’re not from the City of Brotherly Love, you’ve probably heard that it’s known for its arts and entertainment, culture, and historic sites, not to mention its melt-in-your-mouth cheesesteaks and soft pretzels. The city is also known as a hot spot for its dining scene that can satisfy just about every palate.

Having been born and bred on Long Island, New York, and worked in the Big Apple for several years, I’m a bit of a snob. OK, a big snob. Like all New Yorkers (pronounced New Yawkas), I didn’t think anyone could convince me that Philly and New York City run neck and neck when it comes to offering signature gourmet eateries. But today I stand corrected.

If you’re attending FNCE this year, please read “Dining Discoveries in Philly” on page 28, our 2012 installment of our annual FNCE dining guide. Many of the restaurants featured—ranging from food trucks and authentic sandwich shops to third-generation Italian bistros—were founded by award-winning celebrity chefs. Among the mentions are Federal Donuts, serving up hand-crafted specialty donuts and down-home fried chicken; Barbuzzo, highly praised for some of the best pizza in the city; Lucky Old Souls, a mobile food truck famous for juicy burgers made with local grass-fed beef; and Vedge, a new farm-to-table, vegetable restaurant serving seasonal produce. There are so many restaurants from which to choose, so come to Philly hungry and with forks held high. Enjoy the issue, and please visit us at booth 1032. I’d love to meet you and see you again.

TDeditor@gvpub.com