Delicious Living Nutrition

Delicious Living Nutrition Nutrition from the Ground Up blog, journals + podcasts are a guide for cultivating a sustainable food practice. All podcasts are recorded and featured on WOMR.

Eight years ago I began counseling clients one day a week, with a goal of helping people adopt a healthier lifestyle through nutrition. Today, that desire continues to motivate me but my understanding of how people have come to relate to the food we eat has evolved. As I have gotten closer to our food sources myself, through spending time with farmers, learning new skills like clamming and foragin

g, and operating a CSA, I have seen the more lasting shift that happens when we know what we are eating, where it came from, why it serves us – and when we develop the confidence to “play with our food.”

Here, with Nutrition from the Ground Up, you will find:

- the basics of structuring a nutrition practice, from nutritional building blocks to pantry design
- topics to help you grow your nutrition practice
- my seasonal produce picks to inspire you to use what’s fresh now
- mindful moments that recognize and strengthen the mind / body connection between you, your nutrition practice, and your overall well-being. NFTGU is a supportive community of services, podcasts, blog posts, newsletters to cultivate a sustainable food practice. NFTGU PODCASTS is a food radio show, hosted by a Registered Dietitian & Farmer in training, providing you with a different nutritionally sustainable topic show. Tune in for tips on gardening, cooking, creating balanced meals & shopping local.

This year’s Herbal Immersion in Vermont with the DLN Dietetic Internship was an invitation to slow down, listen, and dee...
06/13/2026

This year’s Herbal Immersion in Vermont with the DLN Dietetic Internship was an invitation to slow down, listen, and deepen our relationship with the plants.

Together, we wandered through the herb gardens, learning the stories, traditions, and wisdom that have been passed down through generations. Each plant offered its own teachings—not only through its medicinal properties, but through its presence, history, and relationship to the land.

One of many meaningful moments was our plant meditation. After walking through the gardens, participants chose a plant ally and spent time in quiet observation and reflection. Through stillness and attention, we practiced listening beyond what we know with our minds and connecting with intuition, curiosity, and wonder.

Throughout the workshops, we explored practical ways to bring herbalism into everyday living—from tending a garden and eating with herbs to creating daily rituals that help us stay connected to ourselves, our communities, and the natural world.

What emerged was more than herbal knowledge. It was a deeper trust in our own capacity to observe, listen, and learn from the living world around us.

Thank you to everyone who joined this weekend with open hearts and open minds. The conversations, reflections, laughter, and shared meals made this gathering truly special.

May the plants continue to guide your path and inspire new ways of weaving herbalism into your everyday life. Heidi's Teas at Vineyard Sound Herbs at the Tiny tea House.

Kai and Eli spent time aboard Mer Le Fey this season, the houseboat I’m slowly curating into an artist residency and cre...
06/12/2026

Kai and Eli spent time aboard Mer Le Fey this season, the houseboat I’m slowly curating into an artist residency and creative gathering space. Their stay was filled with stories, adventure, and the kind of curiosity that seems to guide both their travels and their creative work.

There was an ease to having them aboard—a shared appreciation for following what unfolds, paying attention to place, and embracing the unexpected.

Check out WIND MAPS by Eli P & Kai Potter

This summer, I’ll be joining the kitchen crew at the Sundance Ceremony in Rosebud, South Dakota, at Crowdog’s Paradise.F...
06/11/2026

This summer, I’ll be joining the kitchen crew at the Sundance Ceremony in Rosebud, South Dakota, at Crowdog’s Paradise.

For six years, this incredible kitchen has been serving nourishing meals to local families, firekeepers, security staff, elders, children, and those who travel from near and far to pray on this sacred Lakota land. What began as a simple effort to feed the firekeepers at the request of the late Fire Chief David Reiber has grown into a full-service kitchen providing three meals a day to anyone who is hungry—often feeding 40–50 people at every meal.

Each year, the kitchen team drives to South Dakota with a truck packed full of tents, cooking equipment, supplies, and a freezer stocked with meat, vegetables, and fruit to ensure fresh, wholesome meals throughout the ceremony. Coffee is available around the clock, fresh fruit is always on the table, and every meal is prepared with care, respect, and gratitude.

This work is made possible entirely through community support.

Donations help provide:
• 100 pounds of frozen meat
• 40 dozen farm-fresh organic eggs from Bear Butte Gardens
• Fresh vegetables and fruit
• Beans, rice, flour, oils, herbs, and spices
• Cheeses and pizza ingredients
• Propane for cooking
• Daily ice runs
• Storage and transportation of kitchen equipment
• Assistance for local community members in need

It truly takes a village to sustain and I am honored to lend my hands in the kitchen this year and support the people who gather in ceremony, service, and prayer.

If you feel called to support this effort, every contribution helps put nourishing food on the table.

With gratitude.

Link: Susie Nedley

DM for a seat.
06/09/2026

DM for a seat.

Designing lunches and dinners for the Radiant Roots Weekend was immersing into an art project—day by day, meal by meal.E...
06/08/2026

Designing lunches and dinners for the Radiant Roots Weekend was immersing into an art project—day by day, meal by meal.

Each menu began with ingredients gathered from local farms, gardens and producers then transformed and reimagined throughout the weekend. A legume became a sauce. Herbs were whipped into dips. Ferments added brightness. Root vegetables were shredded and roasted and layered into new experiences.

The process was less about recipes and more about relationships—between flavors, textures, colors, and the people gathering around the table. Crisp met creamy. Earthy met fresh.

There is something deeply satisfying about watching ingredients roll into one another in different forms, honoring the whole harvest while reducing waste and celebrating abundance. Cooking this way feels like weaving—a continuous thread connecting farmers, cooks, plants, and community.

Radiant Roots allowed me to showcase that food is more than nourishment. It is creativity. It is stewardship. It is connection. And when prepared with intention, every plate becomes its own work of art.

Radiant Roots:

Space:

Special Person’s Day at Laurel School.What a gift it is to be in awe of two very cool humans: Noble and Jude.On this day...
06/05/2026

Special Person’s Day at Laurel School.

What a gift it is to be in awe of two very cool humans: Noble and Jude.

On this day, we drew portraits of each other, shared stories, and spent time seeing their school. I was especially flattered when Jude decided I belonged among the forest animals and Noble drew Nettie and I. Honestly, I can’t think of a better compliment.

Being chosen as someone’s special person is no small thing. Being invited into a child’s world, trusted as a mentor, and included in the people who matter to them is something I take very seriously. It is one of the greatest honors of my life.

Days like this remind me that relationships are built in the small moments—drawing together, laughing together, being present together. Watching these two grow into thoughtful, curious, and kind humans is breathtaking.

My heart is full.

Breakfast at the Radiant Roots Retreat at Sterling Forest Lodge in Stowe, Vermont. I was honored to be the nourishment f...
06/02/2026

Breakfast at the Radiant Roots Retreat at Sterling Forest Lodge in Stowe, Vermont. I was honored to be the nourishment facilitator. Practicing the art of assembling nourishment with intention. Local fruit, whole grains, nuts, seeds, local dairy, proteins, roots, greens, ferments & dips.

Before eating, we paused to notice the colors, textures, and aromas of our food. We took a moment for gratitude, slowed our pace, and practiced mindfulness, noticing.

Mindful eating isn’t about perfection. It’s about presence. One bowl, one breath, one bite at a time.

For information about Radiant Roots:

For information about
Goat milk:

Last week, Shareen from Chatham Harvesters visited students at Truro Central School, continuing their incredible work of...
05/31/2026

Last week, Shareen from Chatham Harvesters visited students at Truro Central School, continuing their incredible work of connecting Cape Cod children to the waters, fishermen, and seafood that surround them every day.

Chatham Harvesters is Massachusetts’ only fisherman-owned cooperative, working to reconnect communities with locally abundant, sustainably harvested seafood while supporting Cape Cod fishing families and protecting our ocean resources. Their mission is simple yet powerful: connect people directly to the fishermen, the catch, and the story behind their food. and learn more at . Members gain access to locally caught seafood while helping sustain Cape Cod’s fishing families and ocean communities.

What’s Monkfish?
Monkfish is a large fish that lives deep
in the ocean and eats smaller fish and
squid. Monkfish was once called a
“trashfish” because people
didn’t think it looked very
tasty. Later, chefs discovered that
monkfish has a sweet, firm
texture that some people
compare to lobster. Today, it is
served in many seafood
restaurants around the world.
Nutrition Facts
High in protein, which helps
build strong muscles
Contains vitamins and minerals
like:
B vitamins for energy
Selenium to help keep our
bodies healthy
Phosphorus for strong bones
and teeth
A healthy seafood choice that
supports brain and heart health

Thank you

Farmed & Foraged Board: An appreciation of Cape land, sea, and season — featuring locally grown vegetables, wild-foraged...
05/25/2026

Farmed & Foraged Board: An appreciation of Cape land, sea, and season — featuring locally grown vegetables, wild-foraged plants, fermented foods, heritage grains, and small-batch artisan ingredients thoughtfully curated to connect people more deeply to the foods on their plate.

From smoked bluefish by Mac’s Seafood with lavender, local honey, rhubarb, fennel, and spring garlic… to nettle dip with mint and chives… whipped spruce tip honey butter… chestnut, enoki & chaga mushroom dip… Maine rye berries with chickpea miso… and an abundant farm crudité highlighting the incredible work of CapeAbilities Farm, Ward’s Berry Farm, Seapuit Farm, Real Pickles, Smith’s Farmstand, Monopati Olive Oil, and more.

One of the most meaningful dishes on the board was our Foraged Nettle Polenta made with organic cornmeal from Dexter Grist Mill and topped with nettles harvested by the Truro Central School Foraging Club afterschool program.

These young foragers learned how to safely and respectfully harvest wild plants while connecting to the landscape around them — a reminder that food can nourish not only the body, but also curiosity, stewardship, culture, and community.

Every ingredient on this board carried a story:
regenerative grains
fermented foods
probiotic-rich dairy
antioxidant-rich vegetables
foraged spring plants
local farms and makers
seasonal abundance from the Cape

So grateful to share this work and create spaces where food becomes education, connection, and celebration.

This month I had the opportunity to share spring herbal workshops through the Provincetown Library and Wellfleet Public ...
05/20/2026

This month I had the opportunity to share spring herbal workshops through the Provincetown Library and Wellfleet Public Library, centered around the beauty and medicine of seasonal plants.

We explored plants like nettles, chickweed, cleavers, horsetail, skullcap, holy basil, and feverfew — tasting infusions, learning plant identification, discussing nourishment, mineral replenishment, nervous system support, and the ways spring plants help awaken movement within the body after winter.

There is something deeply fulfilling about bringing my apothecary into community spaces and watching people reconnect with the plants growing all around them. Sharing herbal medicine through story, touch, taste, and sensory exploration continues to remind me how much healing lives in relationship — with the earth, with each other, and with the seasons.

So grateful to everyone who joined these gatherings and to the libraries for creating spaces where community learning and plant wisdom can flourish.


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