A health and wellness specialist, Annette Nielsen’s career in food, nutrition and culinary programming started over 20 years ago. She has cooked in the kitchen of Glorious Food, published articles and tested recipes for the Center for Science in the Public Interest, helped launch and manage a shared-use kitchen and coordinated community farm-to-table events. She leads culinary nutrition programming for medical residents, cooking workshops for senior citizens and families at cooking schools, and teaches culinary nutrition at Ronald McDonald House, at urban gardens and on rural farms.
An award-winning food writer and editor, Annette’s work has appeared in national and regional publications such as Edible, Adirondack Life, Eating Well, The Saratogian, NYC Food Policy Center, and The Washington Post. In addition to serving on the Steering and Envisioning Committee for the New York City Nutrition Education Network (chair-elect for 2021), she’s a member of the New York Women’s Culinary Alliance, Chef’s Consortium, WELL Campaign at Columbia Teachers College, and a member of the Food-Ed Advisory Committee at the Tisch Center for Food, Education & Policy.
Annette earned her BA in Fine Arts from Colgate University, MA in Writing from Johns Hopkins and has earned her certification in Nutrition + Healthy Living from Cornell University. She grew up in the Adirondacks, has lived in DC, and, with her husband and child, calls New York home.