They both used food as a way to express love. Growing up, Hagenburger’s mom was a dietitian and she often cooked with her two grandmothers, Nonna and Gram Crax. If you make a casserole, someone is not going to eat it even if they liked it the week before, they aren’t going to like it this week.” “This is how I make it through having way too many jobs and wanting my kids to have the best food possible,” she said. Then, for the more advanced bar, she provides recipes for more than a dozen dishes, including garlic mushrooms, homemade hummus, two-minute boiled asparagus, pickled onions, vegan feta cheese, creamy Italian dressing and baked sweet potato fries.Įven though her job centers around creating delicious, healthy recipes and she loves to cook, Hagenburger said nutritionists still hit the same problems other families experience. Each includes recipes of different items you can make to put with a bar.įor example, the Mediterranean Fajita Bar includes the basics: Corn tortillas, store-bought hummus, grilled veggies and fresh greens, and her recipe for Italian seasoning. Within each bar, there are basic instructions and a few more advanced options. “It meets people where they are no matter how adventurous or picky they are.”įrom a granola bar to a loaded potato bar to a kale chips bar, the book covers every meal and snack options. “Everyone is eating the same thing, but it’s build-your-own with your own personal likes and dislikes,” Hagenburger, who is known as the Nutrition Professor said. Everyone’s Happy,” a cookbook with 94 recipes to create 32 different foodie bars where every one choose what they want to put on their meal. The result is “ The Foodie Bar Way: One meal.
LODI NEWS SENTINEL PHOTOGRAPHER FULL
She wanted to know what Hagenburger cooks after a full day of work that her husband Scot, son Austin, 12, and daughter Mia, 9, would eat. While talking about her challenge at the gym, her friend suggested the answer. With so many options, she struggled with narrowing it down for a book. Having written recipes since she was a child, Hagenburger has conquered many different cuisines while putting her own healthy spin and staying true to her “love the food that loves you back” philosophy. When nutritionist Timaree Hagenburger sat down to work on her first cookbook, her mind wandered from seasonal, fresh California cuisine, to the rich flavors of Italian cooking to enjoying dessert for breakfast. He taught me practical strategies when covering an event and to always place a fair value on my work.By Maggie Creamer / News-Sentinel Staff Writer – Bea Ahbeck/Photographer Clifford Oto, one of the Stockton Record’s most experienced news photographers. I followed him up and down the field like a puppy because he knew where to stand to get the best shot.Īnother big influence was Mr. During high school football games he was a master at positioning himself for the next play. He was a reluctant mentor with deadlines to meet, but he unknowingly taught me the importance of anticipation. Jerry Tyson, who held several positions including Chief Photographer. For several years I shadowed a 30-year veteran of the Lodi News-Sentinel, Mr. Truth be known, most of my “lern’n” since the advent of digital cameras has come from YouTube and gifted local photographers. However, I take no credit as a genius shutterbug. Over the past 65 years I’ve used some of the classics like the Kodak Brownie, a Canon AE-1, Yashica Mat 124-G, Mamiya Sekor Press, and others. A personal note: It’s a pleasure to share my experiences with a camera.
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