Influencer dietitians are all over social media – and their advice about feeding kids isn't always as impartial as you might think. On this week’s episode, Liz and Jane talk to Ananad O’Connor, the lead reporter on a newly released investigation by the Washington Post into the surprising financial ties between Big Food and registered dietitians on Instagram and TikTok.

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Influencer dietitians are all over social media – and their advice about feeding kids isn't always as impartial as you might think. On this week’s episode, Liz and Jane talk to Ananad O’Connor, the lead reporter on a newly released <a href="https://www.washingtonpost.com/wellness/2023/09/13/dietitian-instagram-tiktok-paid-food-industry/">investigation by the Washington Post</a> into the surprising financial ties between Big Food and registered dietitians on Instagram and TikTok.
Sales and distribution by<a href="https://lemonadamedia.com/"> Lemonada Media</a>

Feeding a family is among the most basic of human responsibilities. So why do we so often feel like we’re failing at it? On Pressure Cooker, veteran journalists Jane Black and Liz Dunn dish out empathy and common-sense strategies for busy parents navigating manipulative marketing messages, impossible cultural expectations, and little people with big personalities as they try to set their children on a healthy path for life.

Sales and Distribution by Lemonada Media https://lemonadamedia.com/

Feeding a family is among the most basic of human responsibilities. So why do we so often feel like we’re failing at it? On Pressure Cooker, veteran journalists Jane Black and Liz Dunn dish out empathy and common-sense strategies for busy parents navigating manipulative marketing messages, impossible cultural expectations, and little people with big personalities as they try to set their children on a healthy path for life.
Sales and Distribution by Lemonada Media <a href="https://lemonadamedia.com/" data-stringify-link="https://lemonadamedia.com/" data-sk="tooltip_parent">https://lemonadamedia.com/</a>

Pressure Cooker

Dietitians Behaving Badly

For those unfamiliar with the inner workings of the school lunch program, it is puzzling, even maddening: Why is it so hard to offer tasty, nutritious food at school? In this episode, Jane and Liz dig into the history of the school lunch program to unveil how we got to where we are today. It’s a surprisingly twisted tale involving desperate farmers, skittish military generals, shortsighted bean counters, pizza lobbyists, and a network of underground caves…filled with cheese. 

And, as promised, If you'd like to follow along and find out what we'll be doing in  Pressure Cooker's next act, please submit your email address at pressurecook.substack.com. Thank you, listeners, for two amazing years!


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See omnystudio.com/listener for privacy information.

For those unfamiliar with the inner workings of the school lunch program, it is puzzling, even maddening: Why is it so hard to offer tasty, nutritious food at school? In this episode, Jane and Liz dig into the history of the school lunch program to unveil how we got to where we are today. It’s a surprisingly twisted tale involving desperate farmers, skittish military generals, shortsighted bean counters, pizza lobbyists, and a network of underground caves…filled with cheese. 
And, as promised, If you'd like to follow along and find out what we'll be doing in  Pressure Cooker's next act, please submit your email address at <a href="http://pressurecook.substack.com">pressurecook.substack.com</a>. Thank you, listeners, for two amazing years!
 Sales and distribution by Lemonada Media
 See omnystudio.com/listener for privacy information.

Fan Fave: The Twisted History of School Lunch: Part 1

In this final installment of Pressure Cooker (at least, for now!) Jane and Liz reflect on lessons learned over the course of more than fifty episodes. From political activism to picture-perfect bento lunches, our hosts break down which habits listeners should consider leaning into – and which ones you should let go of.  

Although we’re hitting ‘pause’ on the podcast for now, we’ve got lots of ideas brewing for the future of Pressure Cooker. If you’d like to stay in the loop on news and updates, please submit your email address at pressurecook.substack.com. Thank you, listeners, for two amazing years!

Note: One of our recommendations was to get involved politically – especially about food marketing to kids. Here’s how: 
Email the Children’s Food and Beverage Advertising Initiative at programs@bbbnp.org. 
Or call (yes, you have to call!!) the Federal Trade Commission and make your voice heard: (202) 326-2222

In this final installment of Pressure Cooker (at least, for now!) Jane and Liz reflect on lessons learned over the course of more than fifty episodes. From political activism to picture-perfect bento lunches, our hosts break down which habits listeners should consider leaning into – and which ones you should let go of.  
Although we’re hitting ‘pause’ on the podcast for now, we’ve got lots of ideas brewing for the future of Pressure Cooker. If you’d like to stay in the loop on news and updates, please submit your email address at <a href="http://pressurecook.substack.com">pressurecook.substack.com</a>. Thank you, listeners, for two amazing years!
Note: One of our recommendations was to get involved politically – especially about food marketing to kids. Here’s how: 
<ul>
<li aria-level="1">Email the Children’s Food and Beverage Advertising Initiative at programs@bbbnp.org. </li>
<li aria-level="1">Or call (yes, you have to call!!) the Federal Trade Commission and make your voice heard: (202) 326-2222</li>
</ul>

Red Light, Green Light: Our Biggest Do’s and Don’ts For Feeding Kids

We're resurfacing this Pressure Cooker "classic" that attempts to answer the perennial parental question: Why isn’t my kid eating green beans or zucchini or, for that matter, any food that isn’t beige? One theory holds that, with the help of the right bribe, you can teach kids to like anything. And so Jane dragoons her 10-year-old daughter Lucy into an experiment to see if she can learn to accept her most dreaded food: tomatoes. Jane and Liz talk to Julie Mennella, a taste scientist at the Monell Chemical Senses Center to learn just what it takes to make kids eat their vegetables, and serve up the simplest tips and tricks for parents to win the vegetable wars without losing their minds.

To keep up with upcoming Pressure Cooker news, JOIN OUR NEW NEWSLETTER at pressurecook.substack.com

Sales and distribution by Lemonada Media

We're resurfacing this Pressure Cooker "classic" that attempts to answer the perennial parental question: Why isn’t my kid eating green beans or zucchini or, for that matter, any food that isn’t beige? One theory holds that, with the help of the right bribe, you can teach kids to like anything. And so Jane dragoons her 10-year-old daughter Lucy into an experiment to see if she can learn to accept her most dreaded food: tomatoes. Jane and Liz talk to <a href="https://twitter.com/juliemennella">Julie Mennella</a>, a taste scientist at the <a href="https://monell.org/">Monell Chemical Senses Center</a> to learn just what it takes to make kids eat their vegetables, and serve up the simplest tips and tricks for parents to win the vegetable wars without losing their minds.
To keep up with upcoming Pressure Cooker news, <a href="pressurecook.substack.com">JOIN OUR NEW NEWSLETTER</a> at pressurecook.substack.com
Sales and distribution by <a href="https://lemonadamedia.com/" data-stringify-link="https://lemonadamedia.com/" data-sk="tooltip_parent">Lemonada Media</a>

Dietitians Behaving Badly

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