Sylvia Geiger, M.S., R.D., C.D., Dietitian & Nutrition Advisor (Page 2)

Table of Contents:

10 Questions for Sylvia Geiger

What is your favorite food?
The short answer is—there are too many to list! I love so many different foods and I seem to navigate from one favorite to another. Right now I can’t seem to get enough cooked red cabbage made with my German mother’s recipe. A while ago it was roasted delicata squash drizzled with maple-balsamic dressing.

What is your least favorite food?
I was a vegetarian for many years, and I get a little squeamish around raw meat and organ meats. I would never order steak tartare! And I’m not really a big fan of sushi.

What's your pet's name?
My canine daughter Ella is my dear friend and personal trainer. Just about every day of the week she gets me out on our dirt road for a four-mile walk or jog. I also have a cat named Kitty—we like to chill out by curling up to a good magazine (EatingWell) or untangling balls of knitting yarn.

What is your favorite thing about working for EatingWell?
It’s fun to be part of a team that is always striving to provide practical answers and solutions to “hot topics” in food and nutrition—I get stretched out of my comfort zone and constantly have to learn about topics that were never part of my Registered Dietitian training. I love learning about how agriculture, health and community are intertwined in ways I had never thought of before, and I love trying new recipes.

What do you like to do with your time off?
I am a mother of three children, so between cooking and chauffeur services, there isn’t too much time left. It seems that my real full-time job over the past 22 years has been as an amateur sports spectator, standing on the sidelines of soccer or lacrosse fields or in cold hockey rinks all over New England. But when I get my turn, I love to mountain bike, cross-country ski and hike. I also love to travel.

What is your favorite EatingWell recipe?
Our family favorite is Lion’s Head Meatballs. I actually always have to make a tofu version for my vegetarian daughter but the whole family loves the curry sauce and the recipe is the most frequently requested meal for a special-occasion dinner.

What initially sparked your interest in food and nutrition?
I lived in Africa and Latin America as a child and young adult and became interested in public health nutrition. Food, culture and agriculture have always interested me and a degree in food and nutrition was a way to work in all three at the same time.

What is your guiltiest culinary pleasure?
Dark chocolate-dipped coconut macaroons. Basically anything cooked or baked with plenty of butter will also do the trick.

What is your favorite international fare?
I lived in Mexico for many years and absolutely love authentic Mexican cuisine, especially that of Oaxaca and the Yucatan.

What three adjectives best describe your EatingWell experience?
Fun, delicious, fast-paced.

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