Farming For Health

On the final episode of Farming for Health, Dr. Amy Sapola talks with Farmer Amanda Harris. Amanda's commitment to the land and the people who work it is rooted in the understanding that holistic design and edible landscapes adapted for specific and local conditions are key to feeding some of the world's most vulnerable communities. She earned her Permaculture Design Certification in 2013 at the Mesoamerican Institute of Permaculture in Guatemala; and earned a dual-Masters in Global Environmental Politics from American University in Washington, DC, and in Natural Resource Management and Sustainable Development from the United Nations-mandated Universidad para la Paz, in San Jose, Costa Rica in 2015. Today Amanda's focus is on developing, launching and promoting regenerative agricultural businesses in Mexico's micro-watersheds that empower communities to solve their own problems through the transfer of knowledge, skills, resources, and leadership training.

On episode 32 of Farming for Health, Dr. Amy Sapola talks with Kevin Boehm. After opening 40 restaurants over the last  30 years, James Beard Foundation Award-winning restaurateur Kevin Boehm has established himself as one of the world's foremost hospitality visionaries. Kevin, along with his partner Rob Katz, has built a restaurant group based on great chefs, inspired design, and enlightened hospitality.

On episode 31, Dr. Amy Sapola has a conversation with Chef Reem Assil about Bread, Celebrating Community and The California Approach. Reem Assil is a multiple award-winning Palestinian-Syrian speaker & chef based in Oakland, CA working at the intersection of food, community, and social justice. With food as a tool, Reem uses Arab hospitality to build strong, resilient community. Combining a lifelong fight for justice with nearly 20 years of nonprofit & food industry experience, Reem builds her vision for a more socially and economically just world. 

On episode 30, Dr. Amy Sapola talks with Mickey Bakst. In 1982 Mickey lost his first restaurant to alcohol and drug addiction, It was in that year that he found sobriety after a long and painful struggle. For the next 40 years Mickey watched countless peers lose their lives or destroy their careers due to their addictions and for 40 years he asked what can I do. In 2016, after witnessing the deaths of one too many industry pros, he and fellow restaurateur Steve Palmer, of the Indigo Road Hospitality Group, founded Ben's Friends, a support group for members of the food and beverage industry battling substance abuse and addiction. The mission of Ben's Friends is to offer hope, fellowship, and a path forward to anyone, in the industry, who struggles with substance abuse and addiction. The organization is named in honor of Ben Murray, a chef who took his own life in 2016 after struggling with alcoholism. With decades of sobriety under his belt, Mickey believes that there are countless members of the restaurant industry in need of help combating the effects of alcohol and drugs. Mickey has dedicated himself to Ben's Friends and, in his role as Executive Director, is focused on spreading the word about Ben's Friends to existing and emerging chapters across the country.

On episode 29, Dr. Amy Sapola talks with Chef Zane Holmquist. Utah native Zane Holmquist is the Vice President of Food & Beverage and Corporate Chef at Stein Eriksen Lodge Deer Valley. In this capacity he oversees the food and beverage teams at Stein Eriksen Lodge, The Chateaux Deer Valley, Park Meadows Country Club and Stein Eriksen Residences (opening for 2016/2017 ski season).In 1989 Zane participated in Salt Lake Community College's Culinary Arts Institute culinary apprenticeship program.  Zane then moved to New York to study at the Culinary Institute of America in Hyde Park. It was here that he began to develop his own unique style further refined in Hawaii and California. In 1994 Zane returned to his native Utah and joined the team at the Stein Eriksen Lodge in 2000.Over the past 15 years, Zane has become a leader in the food industry, winning numerous awards and showcasing his work at the renowned James Beard House in Greenwich Village New York and on NBC's Today Show. In 2005, he was the recipient of the Governor's Culinary Artisan Award and his cuisine has been featured in numerous publications including SKI, Bon Appétit, Sunset, Salt Lake Magazine and Triathlete. When tasked with creating seasonal menus for multiple restaurants he chooses to source ingredients from farmers and vendors who have set the bar for quality and consistency; creating a truly unique dining experience. Zane donates countless hours to charity events each year.  You will find him as the lead chef at both the Taste of the Wasatch and March of Dimes Signature Chef Gala. He serves on the board for 3 Squares, Inc., a nonprofit fighting hunger in Utah with food education and food access programs. Additionally, Holmquist has instituted an externship program at Steins to develop younger chefs and encourage them to discover their own talents.  He regularly hires externs from the Culinary Institute of America as well as local culinary programs to train in his kitchens.  He has been a guest lecturer at the Culinary Institute of America and served as a member of the Salt Lake Community College's Alumni Council. In 2015, Zane was appointed to the Utah Department of Alcoholic Beverage Control Advisory Board.When he is not in the kitchen or donating his time, Zane can be found skiing or biking in this beautiful state he calls home. Most recently he has become an avid triathlete.

On episode 28, Dr. Amy Sapola and Farmer Lee Jones talks with long time friend of the farm, Chef Bradley Kilgore. Chef Bradley Kilgore was born and raised in Kansas City. After relocating several times to work and train in Denver, Italy and Chicago, Chef Kilgore worked at world renowned restaurant Alinea In Chicago before leaving to open L2o under Chef Laurent Gras. Later, both restaurants garnered the honor of 3 Michelin Stars. He has now planted his feet in the beautiful city of Miami. In the summer of 2015, Chef Kilgore opened Alter in the art focused Wynwood district of Miami. There, he offered Progressive American Cuisine, garnering National and International recognition for his work. At Alter he highlighted indigenous Floridian ingredients and up to 15 course tasting menu and wine pairings. The wine program was named Top 100 in America by Wine Enthusiast several years in a row. Alter received 4 stars from the Miami Herald within a few months of opening, making Chef Kilgore the only Chef in the history of the Miami Herald to receive 4 Stars two times. Alter was also named restaurant of the year by Eater, and Chef Kilgore was named Chef of the Year by the same publication in both 2014 and 2015. Shortly after, and on a meteoric rise, his cuisine was rapidly gaining national attention. From this, Bradley was named Best New Chef in America by Food & Wine Magazine in 2016. later that year Alter was named semifinalist for the prestigious James Beard awards in the category "Best New Restaurant", and Chef Kilgore in the category "Rising Star chef of the year" twice in 2016 and 2017. At Alter, he became well known for his hyper creative presentations and genius flavor combinations. The 15 course tasting menu and wine pairings were unlike any the region had ever seen. In 2018, The James Beard foundation named him a finalist as "Best Chef South". Alter was Internationally recognized twice as a "Diners Discovery" by the prestigious voters of San Pellegrino's "The World's 50 Best". For five years he was the Culinary Director for the Adrienne Arsht Center and had a signature restaurant, Brava, by Brad Kilgore. Chef Kilgore and his team oversaw all Culinary production in the world class performance hall and the fine dining restaurant. In late 2018 and 2019 he opened the first of two new restaurants in the Design District, Kaido, an Asian and Japanese Cocktail Lounge and Restaurant with Internationally Renown Mixologist. Worlds 50 Best recognized Nico de Soto and Ember a Wood-Fire American Bistro. In 2020 Kilgore Culinary teamed up with Trilogy Developers to design and operate an incredible world class, private, members only racetrack resort called The Concours Club. Found there is the Modern American restaurant, Verge. Currently under construction, he will oversee all of the Culinary operations for the soon to be built Concours Events Center designed by Pininfarina Design House coming in late 2023. His team's most recent project is as Culinary Director with the first hotel in the history of Wynwood, the Arlo. Chef Kilgore is the Culinary Director of the entire property which boasts three different venues and all of the catering offerings as well. MaryGold's Brasserie is the signature restaurant where his culinary creations shine. He has also collaborated with BarLab Hospitality, one of the World's 50 Best Bar Operators on all Food & Beverage services for the property. The hotel opened in November 2022.

On episode 27, Dr. Amy Sapola talks with Jack Zhang. In the spring of 2023, right when his son Levi turned 2 years old, Jack embarked on a culinary journey with his little one. With a decade of cooking professionally under his belt, Jack had acquired a repertoire of dishes from around the world. Now, he was eager to share his passion for food with Levi, hoping to instill in him a love for diverse flavors. Jack and his wife, Emmy, encourages people to check out the weekly videos they post on TikTok and Instagram under the handle @cookingforlevi.

On episode 26 of the Farming for Health Podcast, Dr. Amy Sapola talks with Brandon Bir. Brandon is a coffee and sustainability professional with a passion for equality and international community development. When not traveling to coffee-growing countries to teach classes focused on quality and sensory science or working towards zero waste at the SCA Campus in Columbus, Bir can be found representing Crimson Cup speaking to students at universities and events around the world. In his role as Director of Sustainability, Bir develops new sustainable practices for all professionals on the value chain in coffee. Brandon is a certified Assistant Q-instructor, Q-Processing Generalist, SCA Content Creator, and holds a master's from the University of Wisconsin.

On episode 25 of the Farming for Health Podcast, Dr. Amy Sapola talks with Jason Wange. Jason is the Founder of the Foodservice Powerplant Network, a coaching organization which offers wellness and growth to the foodservice professional. The Foodservice Powerplant Network recognizes three foundational pillars to our growth: the power of an encouraging community, learned positive mindset tools for growth and the sharing of authentic story, which creates belief in what's possible in our lives. Jason's willingness to share his mental health journey as well as the tools which changed his life have made him a coveted motivational speaker and coach for organizations looking to support the health and performance of their teams.

On episode 24, Dr. Amy Sapola and guest host, Farmer Lee Jones chat with Chef Aaron Bludorn. Originating from the Pacific Northwest, Chef Aaron Bludorn found a love for the culinary arts and hospitality from a young age. His culinary journey led him to the Napa Valley, where he spent a three-year period at Cyrus Restaurant, honing his skills under Michelin-starred Chef Douglas Keene. During this time, Bludorn imbibed the principles of cooking imbued with quality, integrity, and finesse. As New York City called, Chef Keene encouraged him to seek out Chef Daniel Boulud, emphasizing that Boulud's kitchens embodied all the fundamental pillars Bludorn sought. In 2009, Bludorn embarked on a new chapter, joining Café Boulud, where he was introduced to the newly appointed Executive Chef, Gavin Kaysen. Kaysen was in the process of assembling a team of vibrant, emerging culinary talents. In 2014, with Chef Kaysen's departure, Bludorn ascended to the role of Executive Chef. As a stalwart figure within Boulud's culinary empire, Bludorn passionately dedicated himself to nurturing the next generation of culinary leaders. His commitment extended to his involvement as a board member in the non-profit organization Careers Through Culinary Arts Programs (C-CAP). In 2018, Bludorn ventured into the realm of televised culinary competitions, showcasing his talents on the popular Netflix series, "The Final Table." After more than a decade of flourishing in the vibrant culinary landscape of New York City, he embarked on a new chapter by relocating to Houston, Texas. In 2020, he opened, Bludorn, and in late 2022 Chef Aaron opened his second restaurant, seafood inspired, Navy Blue.

On episode 23, Dr. Amy Sapola and guest host, Farmer Lee Jones talk with Kirk Bachmann. Kirk has an extensive background in the culinary world. He is the Campus President and Provost of the Auguste Escoffier School of Culinary Arts in Boulder, Colorado. With a culinary heritage spanning four generations, Kirk spent 18 years as the Vice President of Education for Le Cordon Bleu Schools North America. During this time, he helped teach culinary, pastry, and hospitality programs. His culinary journey began in his father's pastry kitchen; his father being a master pastry chef. Kirk's educational journey led him to the University of Oregon and subsequently to the Western Culinary Institute in Portland, Oregon, where he received formal culinary training. He later took on the role of a chef instructor at the same institute.

On episode 22 of the Farming for Health Podcast, Dr. Amy Sapola talks with Erin Meyer. Erin is a registered dietitian and chef with a Master's Degree in Sustainable Food Systems, she is a connector of chefs, healthcare professionals, educators, and farmers in supporting sustainable food systems through experiential education.Erin's purpose is to work with others to improve our food system. To accomplish this, she believes that educators, culinary professionals, healthcare professionals, and farmers have to work in tandem to build regenerative food systems with a focus on Culture, Economic Viability, Social Impact, and Environmental Health.

On episode 21 of the Farming for Health Podcast, Dr. Amy Sapola dives deep with Dr. Anna Yusim. Dr. Anna Yusim is an internationally-recognized, award-winning Board-Certified, Stanford- and Yale-educated Psychiatrist & Executive Coach with a Private Practice in New York City and Connecticut. She is best-selling author of Fulfilled: How the Science of Spirituality Can Help You Live a Happier, More Meaningful Life. On the Clinical Faculty at Yale Medical School, Dr. Yusim is presently creating a Spirituality & Mental Health Center at Yale. With clients including Forbes 500 CEOs, Olympic athletes, A-list actors and actresses, and the Chairs of academic departments at top universities, Dr. Anna Yusim has helped over 2000 people in 60 countries achieve greater impact, purpose, and joy in their life and work. After working as a neurobiology researcher with Dr. Robert Sapolsky Ph.D. and completing her studies at Stanford, Yale Medical School, and the NYU Psychiatry Residency Training Program, Dr. Yusim felt that something was missing from her life. In her quest to find it, she traveled, lived and worked in over 70 countries, while studying Kabbalah, learning Buddhist meditation, and working with South American shamans and Indian gurus. Dr. Yusim has published over 150 academic articles, book chapters, scientific abstracts, book reviews and articles for the lay public on various topics in psychiatry. A frequent contributor to CNN, Fox News, ABC and NBC, she has been a guest on hundreds of national and international TV shows, radio programs and podcasts. As a highly sought-after speaker, Dr. Yusim gives keynotes for physicians and professionals all over the country and the the world on topics related to mental health and spirituality, thriving post-COVID, preventing burnout, physicians as meaning-makers, and resilience. For healthcare professionals, corporate leaders and community members, she also conducts workshops to empower individuals to sharpen their intuition, cultivate authenticity, awaken self-compassion, enhance their capacity for empathy, and improve their ability to connect with others. In 2020, Dr. Yusim received the top honor granted to an American psychiatrist, being named a Distinguished Fellow by the American Psychiatric Association. Other awards and distinctions she has received include the National Institute of Mental Health Outstanding Research Resident Award, the American Psychoanalytic Association Fellowship, the William Webb Fellowship from the Academy for Psychosomatic Medicine, the American Psychiatric Institute for Research & Education (APIRE) Janssen Research Award, the Seed Research Grant from the American Medical Association, First Prize in the Sermo Resident Challenge, the Carta Fellowship from the World Psychiatric Association, the Janet M. Glasgow- Rubin Award for Women Leaders at Yale Medical School, the William F. Downs Fellowship for International Research, the Max Kade Fellowship, the Samuel F. and Sara G. Feinman Scholarship for Leadership, the Foreman Fleisher Foundation Scholarship for Academic Excellence, the Golden Award for Top Thesis written in the Humanities at Stanford University, the Hoefzer Prize for Top Essay Written in Stanford University Course, the Bessie F. Lawrence International Fellowship, and the National Science Foundation Scholarship.

On episode 20, Dr. Amy Sapola talks with Amy Ippoliti. Amy Ippoliti is known for bringing yoga to modern-day life in a genuine way through her intelligent sequencing, clear instruction, and engaging sense of humor. She shares her passion for yoga, health, soil advocacy, marine conservation, and regenerative practices through her teachings and writings for Teach.yoga, Yoga Journal, Organic Life, Prevention, Mantra, Origin, Mind Body Green, and Elephant Journal. She's appeared on the covers of Yoga Journal, Boulder Lifestyle, and Fit Yoga Magazine and has been featured in Self Magazine, New York Magazine, Allure (Korea), and Newsweek. As lead educator for Vesselify.com, she's a pioneer of advanced yoga education, co-founding Vesselify (formerly 90 Monkeys), an online school that has enhanced the skills of yoga teachers and studios in 65+ countries. She is a Kiss the Ground Soil Advocate, an ambassador for The Rodale Institute, and co-author of The Art and Business of Teaching Yoga. Find her classes on Yoga International and Teach.yoga. Learn more at amyippoliti.com

On episode 19, Dr. Amy Sapola talks with Dr. Michelle Perro. Michelle Perro, MD, DHOM is a veteran integrative pediatrician with four decades of experience in acute and holistic medicine. Twenty years ago, Dr. Perro transformed her clinical practice to include GMO and pesticide advocacy. Dr. Perro has managed her own business, Down to Earth Pediatrics, creating a new field of integrative urgent care medicine. She has co-authored the highly acclaimed book, What's Making our Children Sick and is Executive Director of a non-profit scientific-based website, GMOScience. She has authored many publications and has a column with the journal, The Townsend Letter. She is presently working on Regeneration Health International, a nonprofit based group focused on holistic health and promoting “food as medicine”. Dr. Perro has lectured nationally and internationally on regenerative food/soil, environmental health and justice issues focused on children. She hopes to have her second book released next summer, Making our Children Well.

On episode 18, Dr. Amy Sapola chats with Eric Perner. Eric Perner is a cattle rancher and a registered Professional Mechanical Engineer. Eric is the owner of Rep Provisions and develops unique environmental solutions for various problems in agriculture and other industries. Eric owns Double P Ranch in Mounds, Oklahoma where they produce grass-fed beef and he operates his ranch as a Savory Global Business Hub to provide restoration grazing education and guidance.

On episode 17, Dr. Amy Sapola talks with Callie Cavanaugh. Callie is a trained chef, interaction designer, author, and speaker. She is the founder of the private chef platform NonnaEats, where she brings people together with food through intimate dining experiences. Callie's pursuit of food started at the age of five, when she put on cooking shows for her friends and family. Her pursuit was turned on its head when she encountered health issues until she brought her sense of design to discover The Eat In Method, a whole new approach to food. She lives in Boulder, CO where she spends time exploring the great outdoors with friends. 

On this weeks episode of our podcast, Dr. Amy chats with Chef Stephanie White. Chef Stephanie is a Certified Cicerone®. She has been integral in the development and launch of Escoffier's Plant-Based Culinary Arts programs.With over a decade of professional experience, Stephanie has held a variety of roles in many different types of establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm-to-table restaurants.Chef Stephanie has designed curriculum, taught, and catered for a teaching kitchen located on an organic farm in Cincinnati, Ohio, centered around educating the local community to use local, seasonal ingredients. She also held a position on the Chef Advisory Committee for the Teaching Kitchen Collaborative developing protocols and curriculum for health and wellness programs.While earning her Bachelor of Professional Studies in Culinary Arts Management, Stephanie helped coordinate a pilot study examining the role of health and wellness in potentially reversing pre-diabetes. Later, while earning her Master of Arts in Food Studies, she focused on beer culture. Stephanie is currently completing her doctorate in Higher Education Leadership and her dissertation explored institutional initiatives addressing student food insecurity.Additionally, Chef Stephanie has lived in Germany, working in wine export and marketing for an international wine trading company.She is passionate about seasonal and plant-based eating, sustainable practices, ending food insecurity, and the role of self-care in the culinary industry. She also enjoys helping her students find their passion in the field and encouraging them to persevere.

On this weeks episode of Farming for Health, Dr. Amy chats with Dawn Perry. Dawn Perry is a writer and cookbook author, currently working on her first cookbook (Simon & Schuster, Spring ‘22). She is the former Food Director at Real Simple where she oversaw recipes and food content on all platforms. After stints in both the pastry and savory kitchens at Mike Tusk's Quince restaurant, Dawn made her way back east where she worked as a private chef for several years before making her way into food media. Dawn's first gig in editorial was cross-testing recipes for Martha Stewart's Cupcakes which should have won her a medal, but instead earned her a full-time position developing recipes and food styling as Associate Food Editor at the much beloved Everyday Food (RIP). She moved on to work in the test kitchen at Real Simple (her first tour) where her “The Only Cake Story You'll Ever Need” was nominated for an IACP award. In it, she paired 2 essential cake recipes with 27 frosting, filling, and decorating ideas for a grand total of 256,620 combinations. (It's true, they did the math.) As Senior Food Editor at Bon Appétit she developed recipes for features and regular columns and collaborated with restaurant chefs and food personalities including Naomi Pomeroy, Joshua McFadden, and Mimi Thorisson. Assuming the role of BA's first ever Digital Food Editor she wrote popular web columns, helped launch the BA's Best series, and starred in instructional videos including “Test Drive” and “I Effed It Up”. Dawn shepherded the 2014 and 2015 Food Lover's Cleanse and was instrumental in Bon Appetit's landmark partnership with IBM's Chef Watson. She spoke about that experience on The Sporkful and at South by Southwest 2015. Dawn contributed to BA's James Beard award winning “Cook Like a Pro” package and represented the brand in television appearances including spots on The Today Show. Dawn left Bon Appétit to work with meal kit delivery service Martha & Marley Spoon, as their culinary content editor. As employee number 9 of the startup her recipes were cooked and eaten in more than 5,000 homes every week. Dawn's recipes and writing have been featured on Epicurious, Tasting Table, Food & Wine and Extra Crispy, in Southern Living, Country Living and on The Lonely Hour. She has more than 17K organic Instagram followers who are especially fond of her Dinner With Dawn Instagram stories series. She is the author of Short Stacked Editions' Cucumbers (Summer 2017). She lives in Brooklyn (like everybody else) with her husband and two kids.

On Episode 14, Dr. Amy Sapola chats with Kristin Donnelly. As a cookbook author, former editor at Food & Wine magazine, recipe developer, and copywriter, Kristin Donnelly enjoys nothing more than helping people bring their ideas to life. If you dream of writing a cookbook or need a little word magic for your brand, she would love to help! She is the co-author of The Chef's Garden by Farmer Lee Jones (Avery Publishers 2021) and Rice is Life by Caryl Levine and Ken Lee of Lotus Foods (Chronicle 2022). Currently, Kristin is hard at work on a book about Indigenous North American food with Chef Sean Sherman and scholar Elizabeth Hoover (Clarkson Potter Date TBD.)Kristin is also the author of her own books, Modern Potluck (Clarkson Potter 2016) and Cauliflower (Short Stack Editions 2018) and have helped many other authors project manage and test their books.

On episode 13, Dr. Amy Sapola talks with Sandor Katz. Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist."

This week, Dr. Amy Sapola talks with Dr. Deanna Minich. Deanna Minich, MS, PhD, CNS, Certified Functional Medicine Practitioner (IFMCP), is a nutrition scientist, international lecturer, educator, and author, with over twenty years of experience in academia and in the food and dietary supplement industries, currently serving as Chief Science Officer at Symphony Natural Health. She has been active as a functional medicine clinician in clinical trials and in her own practice (Food & Spirit™). She is the author of six consumer books on wellness topics, four book chapters, and fifty scientific publications. Her academic background is in nutrition science, including a Master of Science (M.S.) degree in Human Nutrition and Dietetics from the University of Illinois at Chicago (1995) and a Doctorate (Ph.D.) in Medical Sciences from the University of Groningen in the Netherlands (1999). She has served on the Nutrition Advisory Board for The Institute of Functional Medicine and on the Board of Directors for the American Nutrition Association. Currently, she teaches for the Institute for Functional Medicine, University of Western States, and Institute for Brain Potential. Through her talks, workshops, groups, and in-person retreats, she helps people to practically and artfully transform their lives through nutrition and lifestyle. Visit her at: www.deannaminich.com

This week, for episode 11 of Farming for Health, Dr. Amy Sapola talks with Chef Kim Sutherland. Chef Kim guides and empowers Mind Full Leadership in the food and beverage industry through mental well being and the importance of human beings first and staff next. She has led teams, including the world-class culinary teams for The World Figure Skating Championships, The MLS All Star Soccer Game, the CHL Memorial Cup, and the Canadian Scouts Jamboree.

This week Dr. Amy Sapola talks with Leslie Brenner. Cooks Without Borders founder and editor in chief, Leslie Brenner, is a former journalist who served as The Dallas Morning News' longtime restaurant critic, The Los Angeles Times' food editor and a contributing editor at Travel + Leisure. The winner of a long list of honors, including two James Beard Awards, Leslie is a self-taught cook with an MFA in fiction writing from Columbia University and a BA in English from Stanford University. She is the author of five books about food and wine, including American Appetite: The Coming of Age of a Cuisine and The Fourth Star: Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant, along with an acclaimed novel, Greetings from the Golden State. In 2017, she stepped away from journalism to work in the food & beverage industry, helping to open two Dallas restaurants — Billy Can Can and Hatchways Café. She launched her restaurant consulting business, Leslie Brenner Concepts, two years later. Leslie loves to cook, and enjoys foods from all cultures. Born and raised in Southern California, she reveres great produce and grew up culinarily in L.A.'s amazing farmers markets and exploring its rich and dizzyingly varied restaurants representing just about every culture on the planet. During her four-year tenure as L.A. Times' Food editor from 2004 through 2007, the news organization's influential Food section won an unprecedented number of prestigious First Prize Awards from the Association of Food Journalists. She founded Cooks Without Borders (CWB) in 2015, when she was still at The Dallas Morning News. The site won a Webby Award earlier this year. Within Leslie's Dallas, Texas townhome is the CWB test kitchen, where Leslie also shoots nearly all the photos for the website. https://cookswithoutborders.com/

This weeks episode of the podcast Dr. Amy Sapola speaks with Lauren Lovejoy. Lauren Lovejoy is a first generation regenerative farmer from Virginia. She became sick in her 20s with Lyme Disease, returned to her family farm to heal and fell in love with regenerative agriculture and advocating for causes that matter. Her works include books on overcoming challenges and being an advocate for yourself & your cause. At any point, you can find her still on her family farm, regenerating the land or scheming up a new way to help better the world. Find more information about Lauren on her website at https://lymewarrior.us/

On this weeks episode of our podcast, Dr. Amy Sapola and Chef Jeremy Umansky talk all about fungi, bitter foods, and food extinction. Jeremy Umansky is a chef/owner of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio, nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. He has been featured in numerous publications like Bon Appetit and Saveur and was named “The Deli Prophet” by Food & Wine in the March 2019 Makers Issue. And recently Chefs Jeremy Umansky and Rich Shih published Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation. You can find Jeremy's book and much more at https://larderdb.com/

For our seventh episode of Farming for Health we have guest, Brian Levy. Brian Levy is a writer, recipe developer, and dessert menu consultant. He worked as a pastry cook at Michelin-starred Babbo before moving on to the fields and kitchens of farms and inns and cooking as a private chef. His first cookbook, Good & Sweet, was published in 2022. You can find his book and more at www.bybrianlevy.com/

On today's episode of Farming for Health, Dr. Amy Sapola speaks with Autumn Michaelis. Autumn Michaelis is the Whole30 Coaching Manager and Certified Coach, an ACSM Certified Exercise Physiologist, and holds a B.S. in Exercise Science from BYU. Exercise was her first love, but nutrition has become her passion. She is a mom to 5 boys and loves adventuring, dancing, and developing whole-food recipes. She lives just north of Sacramento, CA.

On this weeks episode Dr. Amy Sapola talks with Nick Cutsumpas. Nick is a “plantrepreneur” who is passionate about all things green. As a full-time plant coach, urban gardener, and landscape designer, Nick's mission is to leave the earth greener than when he found it - giving people the knowledge and confidence they need to create their own green spaces in the pursuit of environmental action and social justice. Nick has more than 150 clients in New York + California and has been featured in the NY Times, Vogue, Food Network, Business Insider, and Goop and the Netflix original series "The Big Flower Fight”. He is a host on Netflix's Instant Dream Home and author of Plant Coach: The Beginner's Guide To Caring for Plants and the Planet.

This week Dr. Amy Sapola talks with Jess Higgins Kelley. Jess is an internationally recognized nutrition therapist, best-selling co-author, and health educator. In 2016, she founded and is now the current director of the Oncology Nutrition Institute which provides global online certification programs for qualified practitioners in the field of integrative metabolic oncology nutrition therapy. She is also the co-author of two books, The Metabolic Approach to Cancer: Integrating Deep Nutrition, the Ketogenic Diet, and Nontoxic Bio-Individualized Therapies (Chelsea Green Publishing, May 2017) and Bioregulatory Medicine: An Innovative Holistic Approach to Self-Healing (Chelsea Green Publishing, November 2018). ​From 2011-2017 Jess taught Clinical Nutrition, Digestion and Detox and several other courses at the Nutrition Therapy Institute in Denver, Colorado, where she completed her two-year master nutrition therapy training. She began a private nutrition practice called Remission Nutrition that continues to work one on one with clients around the world via the consulting team she personally trained and mentored. ​She holds a B.A. in Journalism from Western Colorado University and has written health and nutrition articles for a variety of local and national publications, as well as serving as the managing editor of Edible Southwest Magazine. Prior to her nutrition and writing career, she was a licensed sea captain and lead Hurricane Island Outward Bound Instructor. She believes in physical activity and spending as much time as possible outdoors connecting with nature. Jess is currently cultivating and researching organic therapeutic gardens for the school.

This week Dr. Amy Sapola chats with Chef Ismail Samad. Ismail Samad is a native of East Cleveland, OH, a Chef, social entrepreneur, and a closed loop food systems expert. While studying environmental biology in college, and working in some of the top restaurants in Cleveland, Ismail developed a passion for the culinary arts. He opened his first cafe, Crust and Crumbs at the age of 23. After relocating to Vermont, He became deeply involved in the farm-to table movement which gave him insight into the impact of food waste, and created in him a resolve to find creative solutions to solve the problem. To this end, he founded a new restaurant concept, The Gleanery. The restaurant eliminates waste and showcases culinary artistry with high end fare, all while providing economic opportunities for local farm partners. Ismail served as Culinary Director and was pivotal in the planning, launch and early expansion of Daily Table, a nonprofit grocery stores in Roxbury and Dorchester, Massachusetts. Daily Table focuses on addressing the conflicting issues of food insecurity, nutritional health, and wasted/surplus food to provide healthy affordable meals to those in need. Ismail is also the former Director of Contract Manufacturing and Culinary Operating for Commonwealth Kitchen, a nonprofit business incubator located in Boston, MA specializing in building a new food economy grounded in racial, social, and economic justice. He is co-owner of Nubian Markets in Boston, MA, a thoughtfully curated market cafe and gathering place celebrating the African Diaspora through food. He is founder of the economic justice nonprofit organization Loiter, based in East Cleveland which owns land and Wake Robin Fermented Foods along with other social enterprises that provide equitable opportunities for the habitually excluded and build healthy sustainable food economies.

This episode Dr. Amy Sapola and Farmer Lee Jones talk with Chef Matt Jennings. Matt is the founder of Full Heart Hospitality, an award-winning chef, restaurateur, author, and life-long disciple of hospitality. Matt has had a number of his own culinary outposts, including the beloved Farmstead, Inc. group in Rhode Island and most recently, Townsman in Boston. After consulting for some clients in the Boston area and dedicating his life to wellness, Matt made the decision to pursue Full Heart's vision full time. Matt is a five time James Beard Foundation finalist, has been recognized by the White House, Food & Wine Magazine, The New York Times, The Mother Nature Network and is a Certified Workplace Wellness Coach as of 2018. A focused creative, Matt has been cooking since he was 14 and he brings the same passion and zest for the business- that which helped make his own establishments so successful- to every Full Heart partnership. His expertise lies in culture creation, creative concepting, team enrichment and systems analysis.

This week Dr. Amy Sapola talks with Tara Garrison. Tara is a certified personal trainer, nutritionist and mindset coach who helps high performers. She is also the creator of the popular Keto In & Out System, in which she teaches how to “Do Keto. Not Forever” to optimize metabolism, brain power, athletic performance and physique. You can find Tara daily on Instagram and TikTok as @coachtaragarrison, where she shares the inner workings of her life, health education and motivation. You can also find Tara on her website at www.taragarrison.com.

We are so excited to bring you Farming For Health with host, Dr. Amy Sapola and guest host, Farmer Lee Jones. Coming Soon!