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Health & Fitness

Caramelized-Onion Dip



Makes four servings
Prep time: 5 minutes
Cook time: 2 hours, 15 minutes


  • 2 tbs. extra-virgin olive oil or avocado oil
  • 3 cups chopped yellow onions
  • 4 oz. chèvre
  • 1/2 cup full-fat plain Greek yogurt, plus more to taste
  • 1 tsp. dried thyme
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. sea salt, plus more to taste

To serve: Sliced bell peppers, carrots, celery, radishes, broccoli, or other crunchy vegetables


Place a large skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and stir. Once the onions start to sizzle, reduce the heat to medium-low and cook, stirring every 10 minutes, for one hour. Then reduce the heat to low and continue cooking, stirring every 10 minutes, for one more hour. If the onions begin to brown too quickly, reduce the heat or add a few drops of water to the pan. After two hours, they should be golden brown and reduced to about a 1/2 cup.

Place the chèvre in a food processor and process to soften. Add the onions, yogurt, thyme, lemon juice, and salt, then process again, scraping down the sides of the bowl as needed, until ingredients are combined. If you like a thinner dip, add more yogurt, 1 tablespoon at a time, and process to mix. Scrape dip into a medium bowl and serve with veggies.

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Health & Fitness

Small Shifts to the USDA Dietary Guidelines



The recent updates to the USDA nutrition guidelines recommend lowering sugar and alcohol intake and opting for breastfeeding over infant formula.

Every five years, a government-appointed committee draws up a national healthy-eating menu. Since the first Dietary Guidelines for Americans was issued in 1980, this nutritional advice has been broadly focused on our health, but it also affects food-stamp policies and school-lunch menus.

It influences processed-food formulations for the food-manufacturing industry, as well — and this is where politics and big business enter in.

More than half of the members of the panel formulating the 2020–2025 guide have food-industry ties. And those involved in adding first-ever advice for pregnant mothers and toddlers are all connected to baby-food makers.

“My concern is that these guidelines, heavily influenced by the food and beverage industry, will dictate what kinds of food are offered at schools and set the eating habits of children, particularly Black and brown children, for the rest of their lives,” says pediatrician Yolandra Hancock, MD, an obesity expert at George Washington University’s Milken Institute of Public Health.

Despite her own reservations, Marion Nestle, PhD, MPH, author of Food Politics: How the Food Industry Influences Nutrition and Health, has been pleasantly relieved by this panel’s work. “I was concerned about this when the committee was first appointed because so many of the members had worked with companies making products high in sugar, salt, and fat. But the committee surprised me. It stuck to the science and came out with recommendations quite consistent with previous recommendations, but even more restrictive.”

Among the new guidelines:

  • The committee reduced the recommended limit for alcoholic drinks from two to one daily.
  • The panel advised lowering daily consumption of added sugars by 40 percent, cutting intake from 12.5 to 7.5 teaspoons, or a maximum of 120 calories or 30 grams.
  • For the first time, the guidelines recommended breastfeeding versus infant formulas, stating that being breastfed “may reduce” the risk of obesity, type 1 diabetes, and asthma.

For her part, Nestle — who served on the 1995 committee — recommends the dietary guidelines be taken with a grain of salt compared with our own intuitive common sense.

“I always have concerns about the guidelines’ increasing complexity — it’s now 835 pages,” she says. “From my standpoint, [journalist] Michael Pollan’s seven-word mini-haiku takes care of things quite nicely: ‘Eat food. Not too much. Mostly plants.’”

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