Blog: Comida Studies

Health promotion, policy change, and the public good: Thoughts from soda taxes (new publication)

Presenting a new publication, examining the soda taxes in Mexico and Chile, and comparing such obesity prevention efforts to COVID-19 public health prevention messages and receipt.

The Privilege of Delivery

I resisted in the beginning. Then, a few years ago, I found myself trying to maneuver the small wheels of a fragile grocery cart in the middle of winter and dirty snow, after making the epic, round-the-store line at Trader Joe’s. That was it. Soon after, I tried my first grocery delivery service and I … Continue reading The Privilege of Delivery

Engaging Ethnic Restaurants for Community Health: A New Publication

This post is to share my latest article, Engaging Ethnic Restaurants to Improve Community Nutrition Environments: A Qualitative Study with Hispanic Caribbean Restaurants in New York City, published at the Ecology of Food and Nutrition journal. This community-based research was possible thanks to the funding provided through my institution, the City University of New York, … Continue reading Engaging Ethnic Restaurants for Community Health: A New Publication

Looking Back on the Decade That Was

Today is the first day of 2020. As years before, this time of year comes with a look back on the year that was. But this year, some retrospectives have gone beyond the usual 365 days to ten years. One of my favorites is from the food policy focused Civil Eats. The media outlet started … Continue reading Looking Back on the Decade That Was

Restaurant research update: An initial look at menus

Last month, my team completed the assessment of close to 90 Hispanic Caribbean restaurants, as an initial step for my new restaurant study. We worked together last spring to adapt the Nutrition Environments Measurement Survey for Restaurants (NEMS-R) to the Cuban, Dominican and Puerto Rican cuisines, including additional factors in relation to the promotion of … Continue reading Restaurant research update: An initial look at menus

Restaurants: A new research direction

Sharing and celebrating my new (and first!) NIH-funded research to collaborate with restaurants in the developing of an intervention to improve food environments in NYC’s Puerto Rican and Dominican communities.

Pega’o: Celebrating the shared love for a special rice

This post is a love letter to rice. But not any rice. I am writing of the delicious, crispy, salty rice, that forms gently and patiently at the bottom of the pan. I grew up knowing such special rice as pega’o. That is the Puerto Rican term for “pegado”, which translates to stuck-on, or perhaps … Continue reading Pega’o: Celebrating the shared love for a special rice