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I Can’t Believe…

By Lari Robling - February 3rd, 2012

It’s olive oil! Ellie Krieger says substituting olive oil in baked goods can be healthful AND delicious. Learn how to take out the saturated fat and add some healthy antioxidants.

On the Hot Plate for 2012

By Therese Madden - January 27th, 2012

It’s a new year, so what’s going to be in the nutrition headlines? Picking up where Fit left of last year, we’ll continue to talk about where food comes from. Plus, look for more homegrown vegetables and nutrient rich foods on our plates.

Give (Fresh) Peas a Chance!

By Therese Madden - January 21st, 2012

A new collaboration between selected Philadelphia School Cafeterias and local farmers helps replace canned and frozen fruits and veggies on the lunch tray with fresh produce.

Vegging Out

By Lari Robling - January 20th, 2012

How do you get your toddler to love vegetables, especially if your own childhood memory was “yuck?” We get advice in the field from real moms with some creative ideas for making vegetables anything but an ordeal.

Making Bitter Better

By Therese Madden - January 13th, 2012

A new study finds that kids who are sensitive to bitter flavors can overcome the negative taste perception. Researchers found offering a small amount of low fat dip increased broccoli consumption in preschool age children by 80%.

When More is More

By Therese Madden - January 7th, 2012

Loading up your plate with vegetables is a good thing, no skimping here! Acclaimed vegan Chef Rich Landau of Vedge Restaurant says no need to be in a rut. There are lots of ways to prepare vegetables so we can easily get those recommended daily servings.

Chasing the Wok

By Lari Robling - December 31st, 2011

Last week, Grace Young, author of Stir-Frying to the Sky’s Edge took us to buy condiments and vegetables at a Philadelphia Asian market. Next up, we buy a wok and cook a delicious dish. But, you’ll be surprised where we found the perfect wok.

Warm Up to Winter

By Therese Madden - December 30th, 2011

Registered Dietician Althea Zanecosky says what you eat can make the heat. Discover the foods that fuel your body and keep the chill at bay.

Learning a Skill, Helping Along the Way

By Therese Madden - December 24th, 2011

Philabundance is the region’s largest hunger relief organization. In addition to producing meals for shelters and feeding programs, their Community Kitchen is also a place for low-income adults to learn the culinary skills needed to get a job in a commercial kitchen.

Photo by Flicker user Chiot's Run / CC BY-NC 2.0

Vital Signs Ep. 1 – Part 4

September 19th, 2011

Noelle Dames looks to extending the Greensgrow LIFE program. While, Joseph Mitsouras and his family preserve their share.

Vital Signs Ep. 1 – Part 3

September 12th, 2011

Joseph Mitsouras shares how his family includes children in meal planning.

December 2014
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Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

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Get Healthy Philly is part of the Communities Putting Prevention to Work Initiative, a federal effort to: prevent and delay chronic disease, reduce risk factors, promote wellness in children and adults, and provide positive sustainable health change in our communities.

Food Fit Philly is part of Get Healthy Philly, a program that works to reduce and prevent obesity and related chronic diseases (like heart disease and diabetes) by increasing access to healthy foods that people can afford.

Your body needs help when it's time to quit. SmokeFree Philly is a program of the Philadelphia Department of Public Health that offers support and tools to help smokers quit. The goal of SmokeFree Philly is to: help people to quit smoking, stop people from starting to use tobacco, and reduce heart disease, cancer and other illnesses caused by smoking.