Julie Garden-Robinson, professor and Extension food and nutrition specialist, recently was interviewed for a Washington Post story about how Extension agencies are important sources of a wide range of research-based information for consumers.
The article, “Extension services are the best free cooking resource. Here’s how to use them,” by food reporter and staff writer Becky Krystal, appeared in the newspaper’s “Voraciously” section on May 31.
The article outlines how Extension family and consumer sciences personnel offer quality, science-based information, while noting that they consider themselves a best-kept secret.
“We don’t want to be a secret. We want people to access our resources,” Garden-Robinson said in the story. “We are held to a high level of evidence.”
The article is divided into four sections:
• Serve as a reliable information source
• Provide affordable education
• Help you be a better, safer and healthier home cook
• Give you your next volunteer opportunity
“It was an honor to represent my national organization and highlight the work of Extension throughout the U.S., including NDSU Extension,” she said.
Garden-Robinson is a licensed registered dietitian and a master gardener. She has received many honors from such groups as the National Extension Association of Family and Consumer Sciences and the Association of Public and Land Grant Universities. She was the recipient of the 2019 Distinguished Faculty Service Award from the Fargo-Moorhead Chamber of Commerce.
She joined the NDSU faculty in 1993. Garden-Robinson earned her bachelor’s degree, master’s degree in food and nutrition and doctorate in cereal science/food technology from NDSU.
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