Tagged: Dustin Newcombe

From the Editor: 6 Tips To Get Featured on 1Aisle

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The goal of 1Aisle is to spark a multi-level conversation among people for whom healthy eating is a priority.  Whether you’re an expert or a beginner, if you have something to say about healthy eating – a tip, a recipe, an idea, or a success story – 1Aisle is your place to say it.  Here are some tips to get your post featured on our blog:

#1  Make it useful.  Give readers information that they can use today.

#2  Make it personal.  Write about what you know about, and write how you talk.

#3  Frame it.  Give your tip context by answering like:  Where did the idea come from?  What problem does it solve?  What hot topic does it address?

#4  Make it concise.  While it’s important to personalize your blog, it’s also important to make your point quickly.  Your post should run anywhere from 250-400 words, 75% of which should be content-driven, answering W-H questions like Who? What? When? Where? Why? and How?

#5  Make it pretty.  Each picture is worth a 1000 words, as long as it’s focused and pretty.

#6  Add a short bio.  Send a picture and short bio (3-4 sentences) that tells us who you are, what you do, and what your approach to healthy eating is.  Include links to your Facebook, Twitter, Blog, or Website.

So what are you waiting for?  E-mail Dustin Newcombe at dustin@1aisle.com to submit your post for feature consideration.

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From the Editor: We’re All In This Together

Dustin NewcombeI started working with Derin Oyekan on 1Aisle back in March when it was a far different concept.  The evolution of 1Aisle is a testament to Derin’s openness and his desire to create something bigger than himself.  I’m honored to be working with him to make healthy eating easy, accessible, and fun.

My personal relationship with food has always been contentious at best.  I guess you could say my problems began with my grandmother.  I did work for her – cleaned gutters, shoveled snow, raked leaves, and mowed lawns, etc. – and she rewarded me with as much food as I could eat.  Later, food provided instant comfort through some trying years in high school, that is before I quit eating altogether and lost 50 pounds in three months.

Since high school, my weight has fluctuated greatly as I’ve struggled to improve my love-hate relationship with food.   My work with 1Aisle is more than just a motivation to get healthy;   it’s an obligation, a commitment, a source for integrity.  While my journey is still in its early stages, the confidence that comes from community involvement is already a clear game changer.  When it comes to food, we all have different goals, different tastes, different skills, and different philosophies.  Despite our differences, we’re all 1Aislers and we’re all in this together.

This week is a particularly exciting one for 1Aisle.  In addition to recipes and tips spotlighting sunchokes and avocados, we’re featuring a breast cancer survivor for whom healthy eating has played an important role in recovery, newlyweds who have managed to successfully reconcile their very different healthy-eating philosophies, and our resident supermom who offers a healthy alternative for rushed Halloween dinners,  Plus, there’s a sneak preview of the 1Aisle mobile application.

If you’re interested in sharing your own healthy-eating story, please e-mail me at dustin@1aisle.com.  I am thrilled to share this exciting journey with you!

Happy, healthy eating,

Dustin Newcombe
1Aisle Editor

Supermom: Jennifer Lynds Gets Her Kids in the Kitchen

1Aisle Supermom Jennifer Lynds

1Aisle Supermom Jennifer Lynds

Jennifer Lynds is an ultra-busy stay-at-home mother of three who rarely finds herself at home.  Between her volunteering activities and her re-commitment to living healthy, however, Lynds finds that spending a little extra time engaging with her kids in the kitchen goes a long way.

“I have two ridiculously picky eaters,” says Lynds.  “But we had a bit of a breakthrough this week.  I decided to make butternut squash ravioli and brought my son Jack into the kitchen.  He helped out and tasted everything as we prepared it.  It was a really positive outcome.”

Butternut Squash Ravioli

Butternut Squash Ravioli

At dinner, Jack was excited to try his creation but a little too full to make it all the way through his meal.  Nevertheless, Lynds considers this a dinnertime win.  “I needed to bolster my credibility in kitchen and convince him that I’m not trying to ‘poison’ him,” jokes Lynds.  “Plus, he was so excited for Scott [his dad] to try his work. Scott made a huge deal about how delicious it was calling it the best ‘the best he ever ate.’  Jack was on cloud nine.”

Lynds’ dinnertime experiment proves that time spent introducing kids to the kitchen is an investment that can help transform how your kids think about food.   And who knows… in a few months six-year-old Jack may well be saving his mother time in the kitchen.

Jennifer Lynds is a mother of three (Jack, 6; Mark, 8; Rachel, 12) from Warren, PA.  Her approach to healthy eating includes obtaining the majority of her food locally and minimizing food waste.