3/28/2024 0 Comments Copy and paste text art salt![]() She drew on her experience as a former elementary schoolteacher to speak to the audience: “I can talk to two or 250. She had also begun teaching cooking classes through UNH Cooperative Extension, and the idea came to her for a cooking show, combining her love of history, the culinary lessons of her grandmothers and her own interest in educating the public. ![]() “I used it to answer questions about society at the time,” she said. According to a previous UNH Magazine article, on one trip to Bologna, she discovered a 14th-century manuscript, “Libro de la Cocina del Secolo XIV,” which translates as “a book of cooking from the 14th century.” It became the basis for her thesis. Her “Ciao Italia” show got its start at the NHPBS studio in Durham.Įsposito’s connection to UNH began when she started taking Italian lessons at UNH and enrolled in the Graduate School to earn a master’s degree in history in 1985. The host, historian and chef of Public Television’s longest-running Italian cooking show is UNH’s own Mary Ann Esposito ’91G. He took that academic endeavor and turned it into culinary gold: Launching it out of his parents’ attic based on his experience cooking with his very Sicilian and very culinary family as a youngster, and eventually selling the business to food giant Nestlé in 2006.Īlways thinking bigger, Faro began yet another venture four years later: opening Tuscan Kitchen and Tuscan Market in Salem, which now has franchises in Boston and Burlington, Massachusetts. ![]() During his senior year at UNH, Faro took second place in the Holloway Prize Competition, which awards entrepreneurs and innovators with cash prizes to help bring their business ideas to market.įaro’s idea? Joseph’s Gourmet Pasta and Sauce. His Tuscan Brands empire, like so many successful ventures, began with an idea. It began with an idea while he was a senior at UNH, and these days can be seen in a massive real estate undertaking: revitalizing the site of the former Rockingham Park racetrack in Salem. Joe Faro’s food and hospitality empire is growing in New Hampshire. “There’s usually very little sports nutrition at the high school level, so some student-athletes come to college with a mindset of limiting what they eat, not realizing how much energy or what types of energy they really need to be consuming,” she says. She says the most common food issue for athletes is that they’re undereating - not realizing how many calories they should consume each day during their athletic seasons. In her role as UNH’s director of sports nutrition, she’s responsible for helping some 500 student-athletes reach their peak performance while maintaining healthy routines and habits. Well, that’s at least true if you’re a competitive college-level student-athlete (maybe not so true for any of us who sit in front of a computer most days). So take it from her: if you’re trying to eat healthier, make sure you’re eating enough. Kaidy Cornell earned her bachelor’s in nutrition and dietetics from UNH in 2019 and a master’s in food and nutrition sciences from the University of Rhode Island in 2021.
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