Discovering new food, Networking, Gaining Knowledge
The more you know, the more you can eat!
Food journalist specializing in writing about nutrition. That doesn't mean just bean sprouts and tofu. I was CNN Correspondent for over 18 years covering food and health daily and anchored weekly program on food, nutrition and cuisine called "On The Menu". Co-authored a diet book called "The Dish on Eating Healthy and Being Fabulous!" Simon and Schuster, Atria Books. Currently weekly columnist for Cox Enterprises Atlanta Journal-Constitution, "Healthy Eating Out" and AOL Diet Coach.
I'm also the Food & Dining editor for Jezebel Magazine and Lifestyle Editor for Flavors Magazine, both Atlanta based publications. Graduated from Florida State University with undergraduate degree in Foods & Nutrition and went to Boston University to earn master's degree in Nutrition with specialization in Communication.
Years in the Industry
25 years plus
Comment Wall (15 comments)
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i just want to say welcome, i am also a new member on fohboh
i am looking for partners in us for export wine
i am opening a business in paris next september, wine tasting shop .
it is 9pm in paris and the nigth is comming soon
Hi Carolyn! i just wanted to write on your wall and say hello, i have admired your credentilas and enjoy your informational and helpful approach to F& B, welcome and if your ever in suburban philly look me up!
I was surfing around and found your site. Please check my page and if I can be of any assistance let me know.
I received a fax last night and learned we received to silver's and are up for 2 gold's at the Fancy Food Show in New York in June.
One category we are a finalist in is Diet and Life Style.
You might be interested in the group I started "Duck for Yummies" Regards; Burt
Hello Carolyn! Welcome to FOHBOH. My name is Andy Swingley. This is such an awesome site for sharing your ideas and learning some cool stuff! Check out my page for some great groups to join! You will bump into some of the smartest people on this site and the more you participate, the more you will get from it!
Looking forward to talking to you!
Take a look at joining the Corporate Leadership group, I would love to hear your opinion.
Delighted to virtually meet you! Thanks for adding me as a friend. Love your website and quote: Now I have an excuse - lol. Actually, would like to shed around 15 lbs (wouldn't we all?) Any suggestions?
Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More-
Galbani® Mascarpone. Gold Standard True Italian Taste. Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.
Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.
Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.
Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.