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OldWays - Food Issues Think Tank helping consumers make wise food choices for life!

Here at Oldways we are continually looking to learn more - and share more - about food, wine, nutrition, health, foodways, travel, and other tasty topics. As a result, we have gathered a collection of internet resources that we have found helpful, interesting, or noteworthy, in the hopes that others will too.

Oldways programs are focused on the simple triangle of principles:

Tradition: pleasure, joy, history
Nutrition: health, science
Sustainability: environment, organic

Tradition	Nutrition
101 Cookbooks Boston Chefs Bostonist Chez Pim Chocolate and Zucchini Cooking with Amy Delicious:days Diner's Journal Edible Boston Food Vagabond Gastropoda HarrisSalat.com Leite's Culinaria Les Caves Parisiennes Megnut Movable Feast Nordljus Obsession with Food Seafood.com Serious Eats Skinny Chef Smitten Kitchen The Amateur Gourmet The Food Section The Nibble The Traveler's Lunchbox Wednesday Chef What We Eat Wine Spectator.com	Whole Grains Council Latino Nutrition Coalition Food Resource Nutrition Source - Harvard School of Public Health My Pyramid Nutrient Data Laboratory WebMD World Health Organization The National Academies Center for Food, Nutrition, and Agriculture Policy Fats of Life
	Sustainability
	Grist Eat Wild Fairway Market Blog Soil Association Siena Farms Local Harvest Farmers Markets by State National Campaign for Sustainable Agriculture

Oldways Table Contributors
Writers	Researchers
Engin Akin Lidia Bastianich Janice Bissex and Liz Weiss Melissa Clark Narsai David Julia della Croce Naomi Duguid and Jeffrey Alford Alice Feiring Lynne Rossetto Kasper Elisabeth Luard Deborah Madison Zarela Martinez Ellen Ogden Steven Petusevsky Rosie Schwartz Molly Stevens Paula Wolfert Clifford A. Wright	Jennie Brand-Miller, Glycemic Index Hannia Campos, Harvard School of Public Health, Department of Nutrition Catherine Donnelly, University of Vermont, Department of Nutrition and Food Science R. Curtis Ellison, BU School of Medicine, Whitaker Cardiovascular Institute John Foreyt, Baylor College of Medicine Frank Hu, Harvard School of Public Health, Department of Epidemiology Penny Kris-Etherton, Penn State - Department of Nutritional Sciences Kathy McManus, Brigham and Women's Hospital, Department of Nutrition Antonia Trichopoulou, University of Athens School of Medicine, Department of Hygiene and Epidemiology Walter C. Willett, Harvard School of Public Health, Department of Nutrition
Restaurateurs	Producers and Retailers
Sari Abul-Jubein, Casablanca Restaurant Deann Bayless, Frontera Grill Sam Hayward, Fore Street Steve Johnson, Rendezvous in Central Square Blog Barbara Lynch, No. 9 Park Paul O'Connell, Chez Henri Jeannie Rogers, Il Capriccio Michael Romano, Union Square Cafe Chris Schlesinger, East Coast Grill Ana Sortun, Oleana Restaurant	Anne Banville, USA Rice Federation Mel Coleman, Coleman Natural Meats Jeff Dahlberg, National Sorghum Producers Edward Doyle, RealFood Inc Allison Hooper, Vermont Butter and Cheese Company Steven Jenkins, Fairway Market Robert Kaufelt, Murray's Cheese Shop Giuseppe Licitra, CORFILAC Bill Niman, Niman Ranch Meats Michael Orlando, Sunnyland Mills John T. Powell, The Peanut Institute Renzo Rizzo, Barilla Pasta Kerry Downey Romaniello, Westport Rivers Vineyard & Winery Judy Schad, Capriole Goat Farm Scott Sechler, Bell & Evans Robert Serrano, Grain Millers Cathy Srange, Whole Foods Market Ari Weinzweig, Zingerman's Delicatessen

Other Oldways Table contributors include: Jesse Cool, Lou DiPalo, John Mercuri Dooley, Carol Field, John and Sukey Jamison, Nancy Harmon Jenkins, Robin Kline, Aglaia Kremezi, Susan Kron, Mirsini Lampraki, Fausto Luchetti, Robert Marsh, Rick Moonen, Marian Morash, Eduardo Napolitano, Anna Nurse, Susan Purdy, Claudia Roden, Joe Simone, Colin Spencer, Rossella Speranza, Anne Underwood, and Anya von Bremzen.

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