The budding chefs don't always appreciate the challenge to create. She says that dietetic students tend to be dogmatic and don't embrace the challenge. But like most students, they can see the significance and the importance of the task once they've actually followed through. N ancy also provides consulting services for retirement communities and other chefs who suddenly find themselves in need of vegetarian or vegan fare on short notice. She's mildly amused when chefs seek her expertise.
Readers write in with descriptions of their family, their eating habits, and eating goals.
Accompanied by a photographer and a reporter, Nancy makes a house call and creates an entire vegetarian dinner for the family, using only the items found in their kitchen. I never know what I'm going to make until I get there. On one such excursion, she created a feast for a family with four children ranging in ages from five to fourteen. The family enjoyed the meal, but apparently they weren't sated. A check of the cupboards revealed only some rice syrup.