Cuisine at Home : 2020-02-11

He A Lt H Y Cuisine : 33 : 33

He A Lt H Y Cuisine

SOPHIE EGAN, MPH, is director of health and sustainabi­lity leadership as well as the editorial director for strategic initiative­s at The Culinary Institute of America. Based in San Francisco, Egan is a contributo­r to the health section. And she has written about food and health for the New York Times’ Washington Post, EatingWell, Time, Wall Street Journal, Bon Appétit, WIRED, Edible San Francisco, the and other publicatio­ns. Her first book, Devoured: How What We Eat Defines Who We Are, is a journey into the American food psyche. Egan holds a Master of Public Health, with a focus on health and social behavior, from the University of California, Berkeley, where she was a Center for Health Leadership fellow. She also holds a Bachelor of Arts with honors in history from Stanford University. In 2016, she was named one of the UC Global Food Initiative’s 30 Under 30. In 2018, she earned a certificat­e from the Harvard Executive Education in Sustainabi­lity Leadership program at the Center for Climate, Health, and the Global Environmen­t. “Eggs are packed with vitamins, relatively low in calories, very low in saturated fat, and a highly affordable form of protein — especially compared with meat.” container choices Buy eggs whose containers are cardboard, ideally, which is compostabl­e. Second choice is plastic, which is at least recyclable. Never buy eggs in Styrofoam. That material is all-around bad and should be eliminated from use. 33 ISSUE 140 | APRIL 2020