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04/23/18

Creating a Healthy Environment to Reduce the Risk of Eating Disorders

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At SAGE, we believe that health is all about balance. However, our society glorifies the opposite of balance—extreme thinness through restriction, exercise, and any other means necessary. Magazine editors, Hollywood directors, media moguls, and clothing designers equate thinness with health, attractiveness, self-control, moral goodness, and happiness. This false equation leads many kids who are already vulnerable to turn to food as a means of control over their lives. Is it any wonder that eating disorders are on the rise? These...

02/06/18

International Cuisine: Poland

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Next up in our series on international cuisine is Poland. Polish cuisine was heavily influenced by Austrian, Hungarian, Russian, Jewish, and German cooking, but there’s been a renewed interest in Poland’s own national heritage and culture since World War II. Join us as we explore the traditional Polish diet, popular dishes, eating traditions, and more! The Diet and Popular Dishes: Geography plays a powerful role in the Polish culinary consciousness. Half of all Polish land is arable, which means they...

10/31/17

On Our Shelves: SaltFatAcidHeat by Samin Nosrat

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Samin Nosrat’s SaltFatAcidHeat is an engaging mix of memoir, culinary science textbook, and cookbook. A true two-for-one, it could be two entirely separate books. The first section comprises four chapters: one each on salt, fat, acid, and heat. Each chapter begins with a personal story, follows with a scientific explanation of how that element works in cooking, and ends with an application of the element to specific recipes. The second section delves into great detail on scores of individual recipes...

10/03/17

International Cuisine: Morocco

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Curious about the authentic day-to-day culinary traditions of the countries you’d like to visit? Us, too! Especially as we build menus that include authentic meals from around the world! We hope you enjoy this series on international cuisines as much as we did creating them! We explore the traditional diet and popular dishes, kitchen equipment, eating traditions, and more! We start in Morocco. Morocco The Diet and Popular Dishes: The Moroccan diet is heavily grain-based, focusing on the wheat found...

08/29/17

Veg-Centric: Plant-Based Eating

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Q: Dear SAGE, Yesterday, my twelve-year-old came home and said she was interested in eating more plant-based dishes after learning about agricultural deforestation. I’m proud of her environmental convictions, but I’m not sure what that means for her health and our already chaotic dinner routine. Where do I begin? Sincerely, An Overwhelmed Momnivore A: Global eating habits are becoming increasingly plant-based, especially in the traditionally meat-loving West. The motivations that push individuals towards a more plant-based diet, and the items...

08/08/17

Creating an Easy Herb Garden

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Want the benefits of flavorful, garden-fresh herbs, but don’t have a green thumb and tired of shelling out for pricier options at the store? Here are some tips to get you started. Easy Herbs to Try Basil is universally recommended as the starter herb. It not only has a fantastic scent and flavor, but also wilts visibly if under-watered—and, most importantly, bounces back quickly once you do water it. Ten other starter herbs to try are chives, cilantro, dill, mint...

07/25/17

Summer Reading Recommendation: In Defense of Ruth Reichl’s Delicious!

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Food-writer-turned-foodie-author Ruth Reichl has whipped up a stellar beach read in her first novel, Delicious! (Random House 2014, 374 pp.). Abounding with self-discovery, new beginnings, and characters who begin to feel like friends after only a few pages, it’s a book best read in a single sitting on a long, sunny midsummer afternoon. A driven college dropout gifted with a supernatural palate but paralyzed by a lack of self-confidence, Billie Breslin is an understated superhero—complete with an elusive alter...

06/27/17

Herbs & Spices 101

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Spices and herbs are seasonings used to flavor foods. Specifically, spices are derived from the bark, roots, leaves, stems, buds, and seeds of certain plants, and generally dried. “Herbs,” on the other hand, are small, tender plants that are fragrant and flavorful, and can be used fresh or dried. Both are a great way to add flavor without adding salt, sugar, or saturated fat. History: Seasonings of all sorts were valued greatly in ancient times because they were so...

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