Emily Gelsomin, MLA, RD, LDN

I am a senior clinical nutritionist at a Boston-area hospital with a Master of Liberal Arts in Gastronomy from Boston University.  This is my creative space to think about food.

As a registered dietitian, I think people assume you subsist on field greens and skinless chicken. When hunger hits, you simply pull out a bag of celery sticks and twiggy carrots and quickly reach snack nirvana. I am not sure who first promoted this as a method of eating.  But I propose this person has ruined lives. I hope he finds himself in a weird purgatory where there is nothing but an endless buffet of celery stalks and baby carrots, the ones that have gone through a nice chlorine rinse, plus fat-free French dressing.  Because fat-free French dressing is about as joyless a substance as one can encounter.

Anyway, it seems the perception is that dietitians are incapable of experiencing any real pleasure from food other than that which is brought from baked chicken and infinity celery. I would like this space to change all that.  This site represents what an actual dietitian eats. 

I do very occasional freelance writing, including this piece in Edible Boston and this recipe in The Boston Globe.

You can also find some of my other work below.

All photos on this site were taken by me, please ask if you would like to use them.