Today is Registered Dietitian Day, and to celebrate I’d like to tell you about the dietitian of all dietitians. Last weekend Don and I drove five hours in the pouring rain from Boston to Orono, Maine to attend a luncheon in honor of Katherine Musgrave, DSc, RD. Katherine in no ordinary dietitian. Since 1942, she has been a member of the American Dietetic Association and has been practicing her profession ever since. When I attended the University of Maine in 1978 (please don’t do the math!) Katherine was my nutrition professor and adviser, and today, even though she is 91 years old, she continues to work full time.
In addition to teaching nutrition at the University, she also consults in a doctor’s office, is a weekly guest expert on a local radio show, and advocates at the state and national level for public policy issues relating to nutrition and health. And did I mention that at the age of 85, she served as President of the Maine Dietetic Association … and that was her second term? On this week’s Cooking with the Moms we pay tribute to my very favorite dietitian, mentor, and hero, Katherine Musgrave.
Katherine became a dietitian in 1942 (we love the white uniform). One year later, the USDA recommends Americans eat 2 tablespoons of butter each day. That’s 200 calories and 14 grams of saturated fat and a far cry from what’s recommended today!
“I think food is too accessible even in our own homes. Our kitchens now are so available with our cupboards and our refrigerators. When I was a child growing up on a Tennessee farm, the kitchen was closed at night. When that stove got cold after supper, nobody went back into the kitchen for a snack. I was from a hard-working family, but nobody ever went back into the kitchen for a snack.” — Katherine Musgrave
“What I believe is that the human body is a miracle that will heal itself and will prevent disease if we treat it right. And I think a large part of this treatment is the food we eat.” — Katherine Musgrave
Everyone at the luncheon was greeted with this special I’m a Fan button touting Katherine’s nutrition mantra: Balance, Variety, Moderation.
The lunch featured many local foods including Salad with Maine Scallops, Shrimp & Mussels, Orzo with Roasted Balsamic Vegetables, and Fettucine with Maine Seafood.
Dessert was an apple crisp. On this week’s show, we serve up our own version of apple crisp: Apple Blueberry Walnut Crisp (you can use frozen wild blueberries for a burst of antioxidants).
Katherine founded a scholarship several years ago to benefit nutrition students. After the event, I was delighted to make a donation on behalf of Meal Makeover Moms 
You can read more about the luncheon in the Bangor Daily News. Now that I’ve told you all about my mentor, I’d love to hear about yours. Who were your mentors? What impact did they make on your life? Feel free to share your story.
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