Rachel Saks, M.S. R.D., has loved to cook ever since she was old enough to stand on a chair at the counter and wield a plastic knife. She has an M.S. in Education and is a Registered Dietitian. Rachel has taught cooking classes at JCC Manhattan and the Center for Kosher Culinary Arts. She developed and ran Healthy Living, a Ramah program for 8-16 year olds that combines nutrition education, mindful eating, cooking instruction and physical activity. Rachel is also the co-author of Jewish American Food Culture. She brings a unique, holistic philosophy to teaching nutrition and believes that a healthy lifestyle is built on making the right choices in the kitchen, at the supermarket, and at the table. Rachel spent a total of 13 summers at Camp Ramah in the Poconos (8 as a camper and 5 as a staff member) and met her husband there in 2000. She feels that a positive encounter with Jewish camp can be one of the most formative and important experiences in a child’s life.
Articles by Rachel Saks
Fat-free ice cream. Sugar free-candy. Low-carb apple pie. Are you salivating yet? Probably not. Manufacturers and weight-conscious home chefs often ...