Jessica Harlan

I've been writing about food since salsa was America's favorite new condiment. I'm a graduate of the Institute of Culinary Education — and a huge fan of seasonal, regional food. You'll find me haunting farmer's markets, food halls and specialty grocers whether I'm on the road or at home. I've recently moved from Brooklyn, New York, to Atlanta, Georgia, and I had a baby in November, in whom I hope I can instill an open-minded and adventurous palate. This summer, I've been exploring the many farmer's markets in metropolitan Atlanta, and eagerly awating Muscadine season. Current culinary obsessions: flaky sea salt on anything (particularly something sweet), truffle oil, tropical fruits!

I am ashamed to admit that buying bottles of water once or twice a week had become a habit of mine. After all, I get thirsty when I’m out and about, and the SIGG bottle that an eco-conscious friend gave me a few years ago was starting to get funky.

For me, the best part of camping isn’t the rugged hiking trails, swimming in a pristine lake or sleeping under the stars — it’s the food. It’s easy to get caught up in a junk-food rut when packing for a camping trip — potato chips, overprocessed hot dogs and preservative-laden packaged foods. But planning campfire meals that are better for you is easier than you might think.

One of the biggest things you can do to support and encourage responsibly raised food is to vote with your wallet. You may be patronizing CSAs and farmers’ markets for local produce, buying organic brands from your supermarket, and studying nutrition labels for evils like high fructose corn syrup and artificial preservatives. But if you’re eating in restaurants blissfully ignorant of where the food on your plate comes from, then you might be undermining your efforts.

I don’t have to tell most of you, it’s still freezing in most parts of the country (here in Atlanta we got an unprecedented snowstorm last weekend!) but believe it or not, now is the time to start thinking about where your summer produce will come from.

There’s a restaurant chain here in Atlanta called Seasons 52. Its concept is genius: Every entrée is under 475 calories. Self-described as “seasonally inspired healthier dining,” there’s a focus on seasonal cuisine and healthy ingredient choices and cooking methods like grilling.

Not being able to sleep is the worst feeling in the world. I should know; I’ve been experiencing insomnia for the past couple of weeks, lying awake for what seems like hours. I’m loath to try sleeping pills, so of course I’m exploring every other option. Nothing seems to help — not even a few drops of herbal tinctures like Rescue Remedy, or a sachet of lavender tucked into my pillow.

Now that the indulgent holidays are over I’m back to my diet … remember, the one I said was so easy? Well, I have to admit that I gained back four of the six pounds I lost because once I gave myself permission to make up for depriving myself, I went a little crazy with cheese, cookies, pastries, and pretty much anything else that was within reach.

This is probably the absolute worst time of year to do so, but two weeks ago I started a diet. The good news is, it’s working. And the plan I’m on couldn’t be easier.