Kelly Hensel

Kelly Hensel

A Girl Hunter’s Guide to Conscious Eating
Chef Georgia Pellegrini’s passion for good, simple food began at an early age while fishing for trout in upstate New York. After a brief foray into the corporate world of finance, she enrolled in the French Culinary Institute in New York City. While working at farm-to-table restaurants, Pellegrini realized she was most interested in the foragers, fig collectors, and salami makers who arrived at the restaurants with their goods. Her purpose became to know and understand where her food was coming from—whether it be from field or stream. As a meat-eater, this eventually led Pellegrini to hunting. Now, in addition to authoring books and writing a popular blog, she hosts adventure getaways, ushering groups of women through what maybe their first experience with hunting, cleaning, and cooking their own food.

Solutions to food waste for manufacturers, consumers
Food waste is an issue that cannot be ignored as it accounts for over 10% of what we throw in the landfill. In an ePerspective post, Joe Bolick, Iowa Waste Reduction Center, offers advice for consumers and food manufacturers on how to reduce food waste. As he says, “It’s as simple as following the age-old moniker that we all know—reduce, reuse, and recycle.” While he understands that he is oversimplifying things, he indicates that simple, small solutions can add up. Read Bolick’s ePerspective post today and share your advice and tips with your fellow food professionals.

Face-to-Face: Meet Anthony Pavel
In this month’s Face-to-Face series, we will be introducing you to Anthony Pavel, Partner at Morgan, Lewis & Bockius. Pavel has a broad range of experience with issues including food packaging and labeling, food safety compliance related to HACCP, SSOPs, food security measures under the BioTerrorism Act, GMPs, and GRAS self-affirmations and notifi cations. His experience includes federal, state, and international regulation of FDA-regulated products and activities, and interaction with the U.S. Food and Drug Administration, the Federal Trade Commission, the U.S. Dept. of Agriculture, and many more. Read Pavel’s Face-to-Face interview to see what helps him stay at the top of his game.

Phi Tau Sigma Honor Society
The purpose of Phi Tau Sigma—The Honor Society of Food Science and Technology—is to recognize and honor professional achievements of students and those beyond their student life at universities in food science and technology, and to enhance and elevate the profession of food science and technology. The Society continues its efforts to advance food science through its work with IFT and the competitions and scholarships they hold. In addition, the Society works towards expanding its membership by reactivating and, where necessary, creating Phi Tau Sigma Chapters at universities and colleges. Read the online exclusive to learn more about the Society’s activities and efforts.


Kelly HenselKelly Hensel
Senior Digital Editor
[email protected]

About the Author

Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Kelly Hensel