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Tarynne Mingione, RD

Tarynne Mingione, RD

Registered Dietitian

Tarynne works in the Neonatal Intensive Care Unit and Nutrition Care Clinic as a registered dietitian at Swedish Hospital. She earned her Bachelor’s degree in Nutrition from Bastyr University, where she also completed her dietetic internship. She has also worked as a diabetes camp dietitian, health educator at Microsoft, and former board member of the Greater Seattle Dietetic Association. Tarynne has paired her strong passion for travel with her expertise, serving on medical teams in Sierra Leone and Guatemala, and traveling to over a dozen countries in the past year learning about the relationship between food and culture. She appreciates a holistic approach to achieving optimum wellness, and is excited to assist others in improving their health.

Blog Posts by Tarynne Mingione, RD

An Appetite for Spring

The start of Spring doesn’t just mean we can now justify complaining about the weather (as I did, starting March 20th). It is the exciting start to a vibrant produce season! You may have received the hint from bundled asparagus spears taking over the produce displays at your local supermarket that the season has indeed changed. Aren’t you curious to know what else will be taking the place of those winter root vegetables on your plate?

Spring Produce

Some of the produce you will be seeing this season includes rhubarb, chives, bamboo shoots, asparagus, Chinese vegetables, lettuce, radish, and spinach. Berries will be beginning to make an appearance by the end of the season.

Why eat seasonally?

If you are eating according to season, you are probably eating locally as well. Besides the obvious benefit to the environment, if your food isn’t traveling far, you will be saving money and will get a bigger nutritional bang for your buck. You will enjoy your produce at the peak of ripeness, so your taste buds will thank you as well.

What do I do with…?

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