Podcast appearances and mentions of David Bouley

Our guest is Isao Yamada who is the chef-owner of Yamada https://www.yamadanewyork.com/ in New York.  He was classically trained in Kyoto as a Kaiseki chef and opened his own restaurant at the age of 25 in his hometown Fukuoka.  He could have successfully built his career in Japan but he decided to move to the U.S. in 2006 to pursue new challenges.Chef Yamada's career in the U.S. evolved as he worked closely with the legendary chef David Bouley in New York.  He earned a Michelin star as the executive chef at Chef Bouley's Kaiseki restaurant Brushstroke.  In April 2025, Chef Yamada opened his own beautiful restaurant Yamada in Manhattan.In this episode, we will discuss Chef Yamada's unique career, how he collaborated with the legendary Chef Bouley, his Kaiseki dishes at Yamada that seamlessly merge authenticity and creativity, his joy and challenges in cooking in America, how Japanese cuisine in America has changed in the last two decades and much, much more!!!Follow Chef Yamada on Instagram @chef_yamada.isao, as well as his restaurant Yamada @yamadanyc!

Enjoy this replay of EP 373 with Joshua Schwartz and Travel Creel. Today on episode 373 of the outdoor biz podcast I'm talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE. I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com   Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today? So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and hospitality with travel. And I did it for a few years with him. We would do it every year. We'd set it all up and so he would just do like one, one international trip a year. It was one trip that I did with him. The whole thing is with saltwater fly fishing, there's no guarantee with fishing. And when you're in the business of creating experiences for people, you gotta work on your controllables. And the controllables are hospitality and you know, a good bed to sleep in, nice meals. All those things are controllable when the fishing's not right. And that was like the premise behind it. That's what we talked about a lot. And why it worked and it made sense to me and I was able to kind of excel in that world of knowing how to talk to fisherman because I was one of 'em. Right? On top of being able to create a great meal for them. And it just made a really good vibe in, in the lodge, you know? It's great. Yeah. And now Travel Creel came to life. Tell everybody what Travel Creel is. What do you do? So basically right around when Covid started, we had a trip to Louisiana planned. And what happened is we had the guides lined up, the lodges lined up, and then the clients bailed out because of Covid. And we kind of hit the panic button a little bit, what are we gonna do? And I was like, well, let me reach out to all my clients. I had started working at Del Gado and I had a kid and I got married I transitioned into guiding because it was a way for me to go fishing still Right. And make money. And my wife would be like, yeah, yeah, you can go 'cause you're making money. So I bought a drift boat. I learned how to row a drift boat and I started, on my weekends going up to Redding and guiding the Sac for trout and ended up getting a permit on the Trinity River and guiding the Trinity. Then that led to me guiding for coastal steelhead as well. The whole premise behind my guiding business was, I can't guarantee you're gonna catch a bunch of fish when we go steelhead fishing. But I guarantee you're gonna have a great lunch. So I had all these clients, right? So I told Anthony, listen, let me reach out to some of my guys and see if I can put together this group and we can still go. Literally in like 24 hours got the trip filled up. And that's when it kind of clicked in my head, like, maybe this is something I should be doing. Right. Maybe you know, I could change my role from being just the guy that goes along and fishes and cooks to the guy who puts the trips together. And really step up the hospitality. Take that killer lunch and turn it into a killer experience. And that's where Travel Creel was born. I wanna create a business where I can create these experiences, not just in Louisiana, but all over the country, and possibly all over the world. We should let everybody know as we're talking that Josh was out for a walk with his daughter and dog, so that's why you're activity in the background. So what are some of the most, let's start with most exotic places that you've taken a group to and kind of had to cook, camp, cook kind of thing? You know, I haven't really done much camp cooking. As far as these trips go, I try to make 'em a little bit more upscale. Where I try to find like a nice place for everyone to congregate. Most recently I think probably the out there place has been San Carlos in Baja for fishing, for Rooster Fish and Marlin. You know, it's kind of like the wild west of Baja. It's like old school, Baja. And as far as like logistics go for me and putting a trip together, it's probably been the most challenging, but most rewarding at the same time. So how do you, is it still word of mouth or how do you market the business? I started with just the clients that I have. And it's, you know, I'm only as good as the last trip I did and every, every little trip I do the word travels and, and you know, I have a client then tell four or five of his buddies and say, you gotta come with me on this next trip. and then those guys tell their friends and it's, it's a lot of word of mouth. And the other, the other part is I have a really great network of friends that are in the fly fishing industry that are all very supportive of what I'm doing. A lot of independent guides. I mean, you and I are talking today because of Dave Neal, Dave Neal. Shout out to Dave great guide. Yeah. He's a great friend and independent guide and supports what I do and, and has eaten my food and loves it. And someone like that I can reach out to him with a trip and be like, Hey, listen, I got two spots left to fill on this trip. and if you fill those spots, then I'll throw you a bone. And that kind of, that kind of stuff is really helpful too. And it's, it's come into play quite a few times, so that's perfect. Do you work all, do you also work with any fly shop? I have been working with George Revelle at Lost Coast Outfitters in San Francisco. So he basically puts together all the lists of gear and everything. I send it out to clients and then they get to contact George directly or the shop perfect, and get all those items they need for a trip. And in turn it's a very simple partnership where he helps me put those lists together. I promote him and he helps me fill seats. Do you get to do any other outdoor activities? No, probably not. You know, my kids have been wanting to go snowboarding this year and we're probably gonna get up there and do that. You know, a lot of everything we do is right here. We live in Sonoma County and we have, we have a big boat that we take out on the lake, or we take out in the bay. The kids like to go be pulled around in a tube or go water skiing. We try to get out on the boat as much as we can when there's nice weather. And we love bike rides. We do a little hiking here and there. Do you have any suggestions or advice for folks wanting to get into the fly fishing biz or outdoor biz? I think just get out there and experience it and get on the water and you don't know until you go, you gotta get out there and, and experience it and meet people and network. If you're looking to be a guide, get on that water. Learn from the guys that know the water the best. Obviously learn how to row a boat if you're gonna be running a drift boat. Exactly. Do you have any daily routines to keep your sanity? I'd say as far as daily routines mine is getting in my truck and turning it on some music and driving 45 minutes over the hill. A beautiful drive over through vineyards and the rolling hills here. In that 45-minute ride to and from work, I accomplish more in my head than I do accomplish when I'm at home or at work. It gives me a chance to clear my head. It gives me a chance to think about ideas. A lot of people ask me like, when do you have time to come up with ideas for some of your new dishes and stuff? I'm like, most of those ideas come to me while I'm driving to or from work. Do you read a lot? Do you have any favorite books? Books to give as? My mom was an English teacher and when you presented that question in email, I was like, I can't wait to get to it. I was kind of pushed to read as a kid. I'd say the most recent book that I read is Lords of the Fly. And you know, to me that that book sucked me right into that story. And I actually got to go to Homosassa last year and meet some of the players in that book. Since you're a cook, is there a favorite piece of gear that all of us that cook outside should have in our camp kitchen? Yeah. I think everyone should have, a Japanese Mandolin. They're not expensive. They're like 30 bucks. You can get 'em on Amazon. Watch your fingers cuz they're sharp. But like, it just is a game changer, especially when you're not in the home kitchen. If you're doing some outdoor cooking, then you can slice a slice, a cucumber or carrot, whatever, like within seconds. Okay. And it just adds to being able to work quicker and more efficiently when, you know, chopping onions or shallots or things like that. As we wrap up, is there anything else you'd like to say to our listeners? I'm just really stoked to be here talking to you about what I'm doing and if anyone's interested in doing a fun adventure and has a passion for fishing and fine food and great company to look us up and check out what we're doing. The website is Travel Creel Hospitality

This week I'm talking with Josh Schwartz of Travel Creel. We talk about his childhood on Long Island and his grandmother introducing him to fishing, grief and his decision to enter the culinary world, working for David Bouley and NYC biking, his time at the French Laundry, his first fly fishing experience, his time in Italy, regaining free time and his rentry to fishing, his experience guiding, Baja and enchiladas, Chilean dorado, and forming Travel Creel and it's focus on a full experience. 

Organic horticulturist and farmer, Renée Giroux, of Earth's Palate Farm in Warren talks about her approach to organic farming, Korean natural farming and Shumei farming, and shares her experiences as a young farmer working with Sal Gilberte of Gilbertie's Organics and the late chef, David Bouley in New York. Renée also explains the role small family farms play in offsetting climate change, and she talks about the ways the NW CT Food Hub connects farmers with customers like schools, chefs and food pantries. And, cook and recipe developer Susan Spungen (above) will get you excited about spring cooking. Fun fact: Susan was the culinary consultant on the films Julie & Julia, It's Complicated and Eat, Pray, Love. She's the author of the cookbook, Veg Forward. Plus, Karyn Bigelow (below), the founder of Beekeeping While Black, a virtual platform for building a community for Black Beekeepers in the U.S., talks about her beekeeping experience and what motivated her to start the platform. Karyn also describes the mental health benefits of engaging with nature and beekeeping. GUESTS: Renée Giroux: Organic horticulturist and farmer, co-owner of Earth's Palate Farm in Warren, Conn. (@nourishingplants) (@warrengrown) Susan Spungen: Author of Veg Forward: Super-Delicious Recipes that Put Produce at the Center of Your Plate. (@susanspungen) Karyn Bigelow: founder of Beekeeping While Black. (@Beekeeping.While.Black) FEATURED RECIPES: Bucatini with Pea Pesto, Ricotta and Shaved AsparagusSugar Snap, Cabbage, and Radish Slaw with Buttermilk DressingStrawberry Tartlets with Goat Cheese Filling This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato are our Social team. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Dave is joined by Euno Lee to discuss the legacy of David Bouley and a step-by-step guide on how to impress the staff at a Korean BBQ with the perfect order. Host: Dave Chang Guest: Euno Lee Producers: Victoria Valencia and Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

#50. This week's guest likely needs no introduction. He's one of the most successful chefs and restaurateurs in America, with dozens of restaurants both in the U.S. and abroad. Chef Michael Mina is a three-time James Beard award winner, has earned Michelin stars, five Diamond Awards, and accolades from Wine Spectator, among others. In this episode, Chef Mina sits down with our founder and CEO, Josh Sharkey, to delve into his career spanning three decades, sharing valuable insights and lessons learned along the way. Renowned for his company MINA Group and its delicious food creations, Chef Mina is also recognized as an incredibly systems-driven leader who prioritizes service and hospitality alongside cooking.The episode begins with a heartfelt tribute to the late chef David Bouley, a mentor and inspiration to Chef Mina and our host, who passed away tragically just before the recording. The conversation explores Bouley's profound impact on their lives and the culinary world, serving as a cathartic reflection on his legacy.Throughout the episode, Chef Mina shares his perspectives on leadership, entrepreneurship, and the importance of research and development in the restaurant industry. Despite overseeing a vast empire of restaurants, Chef Mina remains deeply involved in the creative process, emphasizing the value of hands-on involvement.Whether you're a seasoned restaurateur or aspiring entrepreneur, there's much to glean from Chef Michael Mina's experiences and insights. Tune in to gain valuable lessons and inspiration for scaling your restaurant business. As always, we hope you enjoy the conversation as much as we did.Where to find Michael Mina: InstagramLinkedInFacebookWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitter**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for 25 FREE Recipe Uploads (must be a meez customer to qualify)In this episode, we cover:(04:55) Remembering Bouley and the other legendary chefs who have recently passed(10:46) The reasoning behind Chef Mina's desire for continued growth(14:31) Why having a partner in your restaurant business is crucial(17:21) The biggest thing on Chef Mina's plate right now(20:45) How Chef Mina trains the new generation of cooks(31:48) How Chef Mina gets involved in the R&D process in all of his concepts(41:50) When R&D is truly done(48:44) The biggest mistake Chef Mina has made in his career(52:53) Bourbon Steak's new opening

The latest episode of The MindHealth360 Show is an event replay done in partnership with The How To Academy and features Harvard Nutritional Psychiatrist Dr. Uma Naidoo. In this interview, Dr. Naidoo discusses the importance of food to mental health and healing as well as lessons from her new book, Calm Your Mind with Food, where she lays out both science and practical advice for using food as medicine for mental wellbeing. Dr. Naidoo tells us about the major advances made in understanding the gut-brain connection, which explain how food and its digestion  in the gut directly impacts the brain, mood and anxiety levels. Dr. Naidoo explains how the brain and gut initially derive from the same tissue during foetal development, and stay connected by the vagus nerve through a bi-directional communication pathway. She tells us that when food breaks down during digestion, some of the products are good and support healthy brain function, while others are toxic and lead to inflammation in the gut and brain, causing mental health symptoms. Psychological stress can change the make-up of the bacteria in the gut, encouraging the growth of bad bacteria and the reduction of good bacteria, and food can change brain function depending on whether it is healthy or unhealthy.  Dr. Naidoo talks about the foods to avoid (ultra-processed food, lots of added sugar, artificial sweeteners, and trans fats) and foods to seek out (healthy fats, clean proteins, fibre-filled vegetables and legumes) to maximise mental wellbeing. She talks about how different diets can be adapted to personal requirements and preferences, and how moderation and substitution work better than trying to cut out guilty pleasures entirely. We also discuss intermittent fasting, helpful supplements, and Dr. Naidoo's CALMS acronym for what to look for at the store. Michelin-starred chef David Bouley described Dr. Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, professional chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School. She was considered Harvard's Mood Food Expert and has been featured in many media outlets, including the Wall Street Journal. Dr. Naidoo is also the national bestselling author of This Is Your Brain on Food. In her books, she shows the cutting-edge science explaining the ways in which food contributes to our mental health and how a diet can help treat and prevent a wide range of psychological and cognitive health issues, from ADHD to anxiety, depression, OCD, and others.

Today on our episode #380 of All in the Industry®, Shari Bayer's guest is Andrew Zimmern, an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer, teacher, and social justice advocate. As the creator, executive producer and host of Travel Channel's Bizarre Foods franchise, Andrew Zimmern's Driven by Food, and Emmy-winning The Zimmern List, Andrew has devoted his life to exploring and promoting cultural acceptance, tolerance, and understanding through food. He will be participating in the upcoming SOBEWFF (South Beach Wine & Food Festival) presented by Capital One, which Shari will be attending, and was founded by Lee Schrager. The festival is celebrating 23 years and taking place February 22-25, 2024 in Miami, Fl. – mission to Eat. Drink. Educate. Today's show also features Shari's PR tip to devour as much as we can wherever we go; Industry News on the passing of influential chef David Bouley, the American chef who first translated French nouvelle cuisine into the New American style that shaped modern high-end cooking; and Shari's Solo Dining experience at Cocodaq, Simon Kim's new fried chicken restaurant in Manhattan's Flatiron District.  ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Dr. Gary Null plays the documentary "Art of Healthy Cooking with David Bouley"   https://www.dropbox.com/scl/fi/pw9pqtujlnpv5umzaz1j6/BOULEY__FINAL_5_24.mp4?rlkey=1k9aswpwjvf4ye2uqttmjosh1&e=1&dl=0

This week, the chef and restaurant community suddenly lost one of its most talented and influential figures. David Bouley, who rose to prominence at Montrachet and Bouley restaurants in the 1980s, died of cardiac arrest at age 70. To remember this towering culinary figure, we are sharing a previously unaired interview recorded at Bouley restaurant in its then-current home in 2014. Our condolences to David's family and to the community of admirers, colleagues, and friends he leaves behind. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

As George and I dust off the grooves of history, we find ourselves entwined in the warm embrace of Valentine's Day and the stirring echoes of a 1916 phonograph tune. This episode is a tapestry woven with intimate tales and cultural idiosyncrasies, from the sweetness of Japan's White Day to the quirky twist of Sadie Hawkins Day in America. We don't shy away from the gridiron either, dissecting the heart-pounding strategy and exhaustion that defined the recent Super Bowl's final quarter.In a heartfelt moment of reflection, we offer our condolences to those affected by the tragedy in Kansas City and honor the culinary genius of the late Chef David Bouley. His legacy lingers in the savory scents of his famed New York establishments and his transformative influence on American cuisine. As we savor memories of dining under his expertise, we explore his adventurous spirit, seen in his collaborations and his aid to sake breweries hit by an earthquake in Ishikawa Prefecture. This narrative flows into a discussion of New York's flourishing sake community and how food trends, like the ascent of sushi from canned curiosity to luxurious treat, shape our palates.Join us as we peel back the layers of sushi artistry, revealing the precision and dedication behind each sliver of sashimi and the intense labor poured into its perfection. Discover the global odyssey of sourcing the finest fish and the competitive zeal that drives New York's sushi chefs to emulate Tokyo's Toyosu Market standards. With my impending journey to Japan, we tease the prospect of bringing you even richer stories of culinary tradition in future episodes. As the sweet sentiments of Valentine's Day swirl around us, George and I invite you to join our celebration of love, life, and the continuous quest for a perfect bite.

McDonald's franchisees are lobbying for the return of a popular snack item. A look inside the current state of restaurant labor. An

Have you ever connected how you feel mentally to what you're eating? Turns out, they are absolutely related, according to a Harvard nutritional psychiatrist. If you're someone who has dealt with anxiety, depression, panic attacks or other mental health challenges, this episode is for you.In this episode you'll learn: * The connection between french fries and depression* How to know if you have leaky gut* The impact of blood sugar on anxiety* How food can contribute to panic attacks* Foods to help reduce anxiety* And more…Dr. Uma Naidoo is a Harvard trained nutritional psychiatrist, professional chef, nutritional biologist and author of the international bestseller, “This is Your Brain on Food”, and her newest book “Calm Your Mind with Food”. Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space as the nexus of her interests have found their niche in Nutritional Psychiatry.Dr. Naidoo founded and directs the first and only hospital-based Nutritional Psychiatry Service in the USA. She is the Director of Nutritional and Metabolic Psychiatry at Massachusetts General Hospital & Director of Nutritional Psychiatry at the MGH Academy while serving on the faculty at Harvard Medical School. Dr. Uma has appeared as a Nutritional Psychiatry expert on Live with Kelly & Ryan, Today Show, 700 Club, ABC, and been featured in the New York Times, Wall Street Journal, Fast Company, Thrive Global, Harpers, Shape, Parade, Boston Globe, AARP, and more.This episode is brought to you by beeya: * Learn more about beeya's seed cycling bundle at https://beeyawellness.com/free to find out how to tackle hormonal imbalances. * Get $10 off your order by using promo code BEHINDHEREMPIRE10Follow Yasmin: * Instagram: https://www.instagram.com/yasminknouri/* Stay updated & subscribe to our newsletter: https://www.behindherempire.com/Follow Dr. Uma: * Website: https://umanaidoomd.com/ * Instagram: https://www.instagram.com/drumanaidoo/ Hosted on Acast. See acast.com/privacy for more information.

View the Show Notes For This EpisodeGet Free Weekly Health Tips from Dr. HymanSign Up for Dr. Hyman's Weekly Longevity JournalGet Ad-free Episodes & Dr. Hyman+ Audio ExclusivesDr. Uma Naidoo is a Harvard-trained psychiatrist, a professional chef graduating with her culinary school's most coveted award, and a trained Nutrition Specialist. Michelin-starred chef David Bouley described her as the world's first “triple threat” in the food and medicine space. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) and Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School. This episode is brought to you by Rupa Health, ButcherBox, Pendulum, and BiOptimizers.Streamline your lab orders with Rupa Health. Access more than 3,000 specialty lab tests and register for a FREE live demo at RupaHealth.com.ButcherBox is giving new members FREE ground beef for LIFE with their first order. Visit ButcherBox.com/Farmacy and use code FARMACY.Pendulum is offering listeners 24% off their first month's subscription of Akkermansia for gut health. Visit PendulumLife.com and use code HYMAN. Expires 1/31/23.This month only you can get a FREE bottle of Bioptimizers Magnesium Breakthrough. Just go to MagBreakthrough.com/HymanFree and enter coupon code hyman10.In this episode we discuss (audio version / Apple Subscriber version):Understanding the role that food and diet play in mental health issues and treatment (12:53 / 10:55)Exploring the root cause of anxiety and depression (18:23 / 16:27)How to eat to calm anxiety (21:12 / 19:15)The link between inflammation, mental health, and gut health (24:52 / 22:55)The bidirectional relationship between anxiety and gut and autoimmune connections (47:01 / 42:41)The link between psychiatric conditions and food sensitivities and allergies (50:44 / 46:24)The connection between metabolism and anxiety (57:07 / 52:47)Nutrients and micronutrients to help reduce anxiety (1:01:27 / 57:08)Putting together a low-anxiety plate (1:15:41 / 1:11:19)Get a copy of Calm Your Mind With Food.Connect with Dr. Mark Hyman on Twitter, Instagram, Facebook, and YouTube Hosted on Acast. See acast.com/privacy for more information.

This episode's guest is Uma Naidoo. Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, professional chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School. She was considered Harvard's Mood Food expert and has been featured in the Wall Street Journal.In this episode, Uma and I discuss:Nutritional psychiatryHow depression is related to nutritionImportance of dietAttention-deficit/hyperactivity disorderCalm your mind with food - book by Uma naidooHow serotonin is related to depressionNutrition and Hormones1:02 Introduction3:37 What is Nutritional psychiatry?4:21 How depression is related to nutrition8:20 90% of our serotonin resides in the gut?10:01 Can we Improve patients just through diet alone?15:00 Attention-deficit/hyperactivity disorder21:44 Calm your mind with food - book by Uma naidoo26:45 Executive functions28:53 You're not getting enough serotonin?38:00 Uma's research on Nutrition and Hormones43:51 Ending Links and Resources:Uma's website: https://umanaidoomd.comFollow Uma on Instagram: https://www.instagram.com/drumanaidooUnlock the knowledge of trusted creators at: https://dexa.ai/Research report - Dehydroepiandrosterone (DHEA) protects hippocampal cells from oxidative stress-induced damageThe Neuro Athletics Newsletter: https://bit.ly/3ewI5P0 Instagram: https://www.instagram.com/louisanicola_/ Twitter : https://twitter.com/louisanicola_The Neuro Athletics Newsletter Instagram: louisanicola_Twitter : louisanicola_YouTube: Louisa Nicola

Dr. Uma Naidoo, a leading expert in nutritional psychiatry, joins me for this episode of Drama-Free Healthy Living. With her warm and approachable style, Dr. Naidoo dives into the fascinating topic of nutrition and its impact on anxiety management. As the author of the highly acclaimed book, "This Is Your Brain on Food," and her latest release, "Calm Your Mind with Food: A Revolutionary Guide to Controlling Your Anxiety," Dr. Naidoo brings a unique blend of scientific knowledge and practical advice to the table. In this conversation, she delves into the connection between inflammation, gut health, and anxiety. She also shares insights on balancing leptin through diet for improved mental well-being. If you're looking for natural ways to manage anxiety and promote overall mental wellness, this episode is a must-listen. Get ready to learn from Dr. Naidoo's expertise and discover the power of mindful nutrition choices. Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, professional chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry.   Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School.   She was considered Harvard's Mood Food expert and has been featured in the Wall Street Journal. In this episode:

We are delighted to present an episode from The Chef Radio Podcast hosted by Eli Kulp, where our CEO, Josh Sharkey, was featured as a guest. Stay tuned for the upcoming Season 2 of The meez Podcast scheduled to premiere in January 2024!"Josh Sharkey trained under some incredible, generational chef talent, like David Bouley, like Indian super star chef, Floyd Cardoz, and the Great Gray Kunz, and in doing so, he built up his repertoire and his résumé, so no matter what he did, he would be successful. But after working for these industry titans, he found himself on a new mission. It was after he lost an important notebook that was chock-full of recipes and techniques that he had been taught over the years that he came up with the idea of developing software where no recipe, no technique, or learned knowledge will ever go missing again because someone lost their notebook.Where to find Eli Kulp: WebsitePersonal InstagramChef Radio InstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:After Josh's father passed when he was just a teenager, he began cooking for his familyTraining as a chef in Oslo with Chef Terje Ness at OroEating donkey in Piedmont Working with Chef Floyd Cardoz at Tabla and why it was a dream kitchenCooking with headlamps during the NYC blackout of 2003Working with Chef David Bouley at the restaurant's heightWhy working in Café Gray, with Chef Gray Kunz, was so instrumental in Josh's upbringingThe perfection that is the Kunz spoonJosh's first foray into entrepreneurship with Bark HotdogsNo matter how good your product is, you have to be able to tell a story with your foodThe moment he came up with the concept of his recipe company, MEEZWhy MEEZ is an incredibly powerful tool for kitchensHow they painstakingly converted product yields into the softwareThe ease of training your teams when using MEEZWhy building MEEZ has given him more fulfillment than his career in the kitchenA huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from."

My guest on E299 is Christina Tosi! Christina is the founder and creative mastermind behind NYC's Milk Bar. She is a classically trained pastry chef who blends culinary technique with unexpectedly whimsical and nostalgic ingredients, Christina began her career working for several powerhouse fine-dining chefs, including David Bouley, Caesar Ramirez, Thomas Keller, Wylie Dufresne, and Alex Stupak. From there, Christina founded the dessert program at David Chang's Momofuku and built a culinary empire of her own. Described by The New York Times as a “border crossing pastry chef,” Christina opened Milk Bar's doors in 2008 and has since been recognized as one of this generation's most iconic American pastry chefs. She received the James Beard Foundation award for Rising Star Chef among her many accolades. BOOM! I'm a huge foodie and fan of Milk Bar myself, so I am very excited and hungry to share this incredible episode with everyone. Enjoy every last bite! For more on Christina, please check out www.christinatosi.com/ and Milkbarstore.com. #thePOZcast is brought to you by our friends at Interseller – the prospecting + outreach platform of recruiters and sellers. Check out a free demo today! https://bit.ly/2Fbm/BZ Thanks for listening, and please follow us on Insta @NHPTalent and X @AdamJPosner.

Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, professional chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School. She was considered Harvard's Mood Food Expert and has been featured in the Wall Street Journal. Dr. Naidoo is also the national bestselling author of This Is Your Brain on Food. In her book, she shows the cutting-edge science explaining the ways in which food contributes to our mental health and how a diet can help treat and prevent a wide range of psychological and cognitive health issues, from ADHD to anxiety, depression, OCD, and others. Learn More: https://umanaidoomd.com/ Get Her New Book: https://umanaidoomd.com/collections/c...

"Sophisticated Fun" is the mantra for Chef Michael Mignano, Executive Chef/Culinary Director at The Pierre, a Taj Hotel.  Since 1930, this iconic hotel has defined "timeless New York City luxury," and Auguste Escoffier was the opening chef and designer of the original kitchen.  Chef Mignano continues this outstanding legacy of luxury and hospitality at The Pierre.   To honor and celebrate Karl Lagerfeld during the most recent Met Gala, Chef Mignano prepared exquisite  amenities for the guests.  After much research, Mignano discovered that Lagerfeld thought that  buttered toast was the ultimate in luxury. Mignano creatively included a miniature toast with a side of French butter in the dish.     Hospitality is effervescent at The Pierre, not only to guests but to fellow co-workers.  Many staff members have worked at The Pierre for their whole career, including  Chef Santiago, the most senior culinary staff member Chef Santiago who has worked at The Pierre since 1981. Chef Mignano learned at an early age from Chef David Bouley that an executive chef should know every aspect of preparing a meal in case someone doesn't show up.     Chef Mignano is probably one of the only chefs  who can prepare a savory banquet for 400 guests while perfecting a wedding cake at the same time.     To learn more visit https://www.Kitchenchat.info or Webtalkradio.com. To watch this episode on Youtube follow this link: https://youtu.be/RxuWyeSqrbA 

Board-certified preventive medicine physician, Emmy® Award-winning producer, and self-described “wellness crusader,” Michael Crupain, MD, MPH, brings us an essential cookbook, with 75+ recipes that focus on the five food groups to keep you living longer—without sacrificing flavor or favorites. The Power Five: Essential Foods for Optimum Health is In many ways, the culmination of a life dedicated to medicine and cooking. First in medical school, he staged at David Bouley's Austrian restaurant, The Danube; with pastry chef Walter Luque from Palma; and spent transformative time cooking with Silvestro Silvestori at The Awaiting Table Cookery School in Puglia, Italy. As a result, Dr. Crupain presents a book grounded in food expertise and medical knowledge. In The Power Five, he puts the five essential foods for living longer—fruits and vegetables, beans, whole grains, seafood, and nuts and seeds—to work in 75 recipes that maximize taste, texture, and flavor, championing the idea that eating and living healthier no longer feels like work. Each chapter delves into the science and nutritional information in a playful, at times humorous way, making it easy to digest why each of these foods is essential and powerful. The subsequent recipes are weeknight accessible and sophisticated, ranging from 100-Layer Eggplant Parmigiana to Sumac Semi-Cured Slow Roasted Steelhead Trout, Miso Creamed Corn, and a crowd favorite—Lasagna Bread! But you don't have to give up beloved treats to live to a long life. Dr. Crupain includes chapters on meats and sweets, and guidance on how to eat them—but less often—underpinning Michael's belief in balance and practicality.

Board-certified preventive medicine physician, Emmy® Award-winning producer, and self-described “wellness crusader,” Michael Crupain, MD, MPH, brings us an essential cookbook, with 75+ recipes that focus on the five food groups to keep you living longer—without sacrificing flavor or favorites. The Power Five: Essential Foods for Optimum Health is In many ways, the culmination of a life dedicated to medicine and cooking. First in medical school, he staged at David Bouley's Austrian restaurant, The Danube; with pastry chef Walter Luque from Palma; and spent transformative time cooking with Silvestro Silvestori at The Awaiting Table Cookery School in Puglia, Italy. As a result, Dr. Crupain presents a book grounded in food expertise and medical knowledge. In The Power Five, he puts the five essential foods for living longer—fruits and vegetables, beans, whole grains, seafood, and nuts and seeds—to work in 75 recipes that maximize taste, texture, and flavor, championing the idea that eating and living healthier no longer feels like work. Each chapter delves into the science and nutritional information in a playful, at times humorous way, making it easy to digest why each of these foods is essential and powerful. The subsequent recipes are weeknight accessible and sophisticated, ranging from 100-Layer Eggplant Parmigiana to Sumac Semi-Cured Slow Roasted Steelhead Trout, Miso Creamed Corn, and a crowd favorite—Lasagna Bread! But you don't have to give up beloved treats to live to a long life. Dr. Crupain includes chapters on meats and sweets, and guidance on how to eat them—but less often—underpinning Michael's belief in balance and practicality.

Here are three classic conversations from This Is TASTE with three key members of the New York Times food desk. Melissa Clark is a prolific cookbook author, longtime NYT columnist, and one of the most respected food writers in the game. In this interview, we talk about her days collaborating with great chefs including Daniel Boulud, David Bouley, and Claudia Fleming, as well as her action-packed cookbook career. Genevieve Ko is a deputy editor of New York Times Cooking and the Food section, as well as a prolific cookbook author and collaborator. Here we have such a great time catching up about all things cookbooks, food media, and what it's like to help run one of the best, and most popular, sections at the NYT. Lastly we sit down with Emily Weinstein, the food and cooking editor of the New York Times. We've been a great admirer of her and her colleagues' work at NYT Cooking, and we took the opportunity to talk about what makes a great story as well as some of the cooking trends Weinstein is most interested in covering. We also discuss Weinstein's long journey working at the paper, starting as a dining listings fact-checker and rising to various editorial roles, eventually taking the top spot.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.

About Geordy Murphy and Fobesoft: Geordy Murphy, President/Owner Operator of Cypress Hospitality Group, is a tenured professional in the hospitality industry and has served in every facet of business. From concept developer and restaurant general manager, to corporate chef and marketing director, Murphy has been the lead executive in a number of the country's most prominent restaurants and bars. Murphy was with Club Corporation of America where he was responsible for opening the Plaza Club in Honolulu, Hawaii, and later, the Canyon Creek Country Club in Richardson, TX. Murphy served as Director of Marketing and Management for Studebaker's of America, Murphy has been the point person to create and operate some of the country's leading eateries, from Wolfgang Puck's Postrio, which he built and opened for Wolfgang Puck in San Francisco, to Kuleto's, a fine-dining Italian restaurant also in San Francisco. In 1992, Murphy created his own concept, Geordy's Restaurant on San Francisco's Union Square. Esquire magazine recognized Geordy's as one of the “Ten Best New Restaurants of America” in 1994 and the New York Times named it one of the “Four Best Restaurants in San Francisco.” From 1996 until 2000, Murphy was COO and co-founder of another highly rated restaurant concept, Long Life Noodle Company. One of Murphy's most memorable experiences as an executive chef was helping Russell Siu from 3660 On The Rise, one of Honolulu's top restaurants, cook at the prestigious James Beard House in New York City. In 2001, Murphy started Cypress Hospitality Group, an executive search firm specializing in recruiting for restaurants, clubs, bars and hotels. CHG's clients include Kimpton, Buffalo Wild Wings, David Bouley, Pat Kuleto, Wolfgang Puck, and Bradley Ogden. CHG executive search firm has offices in San Francisco and Ponte Vedra Beach, Florida. FobeSoft is a user-friendly restaurant software solution meticulously crafted by Geordy Murphy, an esteemed professional in the hospitality industry with over three decades of practical experience. Efficiency is crucial in the fast-paced restaurant business, and delayed access to financial information can impede your progress. To address this, FobeSoft has been designed to provide daily analysis of your restaurant operations. With FobeSoft, you can swiftly generate a daily Profit and Loss (P&L) statement, promptly identify areas for improvement, and make well-informed decisions based on accurate figures. Our solution ensures secure access through any web browser or mobile device, allowing you to stay connected wherever you are. It is remarkably easy to set up, simple to navigate, and effortless to act upon. FobeSoft: serving you fresh P&L statements every day!

Josh Sharkey trained under some incredible, generational chef talent, like David Bouley, like Indian super star chef, Floyd Cardoz, and the Great Gray Kunz, and in doing so, he built up his repertoire and his résumé, so no matter what he did, he would be successful. But after working for these industry titans, he found himself on a new mission. It was after he lost an important notebook that was chock-full of recipes and techniques that he had been taught over the years that he came up with the idea of developing software where no recipe, no technique, or learned knowledge will ever go missing again because someone lost their notebook. Here's what was discussed: After his father passed when he was just a teenager, he began cooking for his family Training as a chef in Oslo with Chef Terje Ness at Oro Eating donkey in Piedmont  Working with Chef Floyd Cardoz at Tabla and why it was a dream kitchen Cooking with headlamps during the NYC blackout of 2003 Working with Chef David Bouley at the restaurant's height Why working in Café Gray, with Chef Gray Kunz, was so instrumental in his upbringing The perfection that is the Kunz spoon Josh's first foray into entrepreneurship with Bark Hotdogs No matter how good your product is, you have to be able to tell a story with your food The moment he came up with the concept of his recipe company, MEEZ Why MEEZ is an incredibly powerful tool for kitchens How they painstakingly converted product yields into the software The ease of training your teams when using MEEZ Why building MEEZ has given him more fulfillment than his career in the kitchen A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

What do anxiety, brain fog and low libido have in common? It turns out, the food we eat can impact all of the above. In this week's Hormone Happy Hour, we sat down with Harvard Nutritional Psychiatrist AND trained chef, Dr. Uma Naidoo. We discuss the connection between our gut and brain + the many levels at which we are impacted by what's on our plates.In this episode you'll learn:* How what we eat impacts our mental health* The TOP foods to eat for better brain function* How culture impacts the mental health conversation* One type of food Dr. Uma ALWAYS travels with* Advice for parents to help kids eat more whole foods* How NOT to stress yourself out over foodAnd more…Dr. Uma Naidoo is a Harvard trained nutritional psychiatrist, professional chef, and nutritional biologist & author of the national & international bestseller: “This is Your Brain on Food.” Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space as the nexus of her interests have found their niche in Nutritional Psychiatry.Dr. Naidoo founded and directs the first and only hospital-based Nutritional Psychiatry Service in the USA. She is the Director of Nutritional and Metabolic Psychiatry at Massachusetts General Hospital & Director of Nutritional Psychiatry at the MGH Academy while serving on the faculty at Harvard Medical School.She serves as a regular media contributor at CNBC and is on the Harvard Health Publishing Editorial Advisory Board. She is currently developing the first and only CME based educational program at Massachusetts General Hospital/Harvard to educate other clinicians globally about nutrition for brain health. Dr. Uma has appeared as a Nutritional Psychiatry expert on Live with Kelly & Ryan, Today Show, 700 Club, ABC, and been featured in the New York Times, Wall Street Journal, Fast Company, Thrive Global, Harpers, Shape, Parade, Boston Globe, AARP, and more.This episode is brought to you by Beeya:* If you or anyone you know have been struggling with hormonal imbalances and bad periods, go to https://beeyawellness.com/free to download the free guide to tackling hormonal imbalances and to learn more about Beeya's seed cycling bundle. * Plus, get $10 off your order by using promo code BEHINDHEREMPIRE10.Follow Dr. Uma: * Website: https://umanaidoomd.com/* Instagram: https://www.instagram.com/drumanaidoo/ Hosted on Acast. See acast.com/privacy for more information.

Is your mood being impacted by the food you eat? Are you struggling to find answers to why your mood swings so drastically?   In this episode of The Hormone Prescription Podcast, Dr. Uma Naidoo joins us to unravel the mystery behind how our gut health affects our emotions and mental well-being. With her expertise in nutrition psychiatry and functional medicine, she dives deep into how food can be a powerful tool for healing or destruction when it comes to balancing hormones and emotional regulation.   Dr. Uma Naidoo is a Harvard-trained nutritional psychiatrist, professional chef, and nutritional biologist & author of the national & international bestseller: “This is Your Brain on Food.” Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space as the nexus of her interests have found their niche in Nutritional Psychiatry. Dr. Naidoo founded and directs the first and only hospital-based Nutritional Psychiatry Service in the USA. She is the Director of Nutritional and Metabolic Psychiatry at Massachusetts General Hospital & Director of Nutritional Psychiatry at the MGH Academy while serving on the faculty at Harvard Medical School. She serves as a regular media contributor at CNBC and is on the Harvard Health Publishing Editorial Advisory Board. She has been invited by the World Economic Forum to consult on their New Frontiers of Nutrition initiative. After being one of only four US physicians to be invited to meet personally with HRH The Prince of Wales, she was asked to collaborate with HRH and the UK College of Medicine on a public health Brain Food project. She is currently developing the first and only CME-based educational program at Massachusetts General Hospital/Harvard to educate other clinicians globally about nutrition for brain health. Dr. Uma has appeared as a Nutritional Psychiatry expert on Live with Kelly & Ryan, Today Show, 700 Club, ABC, and been featured in the New York Times, Wall Street Journal, Fast The company, Thrive Global, Harpers, Shape, Parade, Boston Globe, AARP, and more.   In this episode, you'll learn: - How our gut health can affect our moods and emotions - What foods to eat and avoid to support balanced hormones and emotional regulation - Nutritional tools for improving your mental well-being   Tune in now as Dr. Uma Naidoo helps us unlock the power of food on our brain, hormones, and emotional stability. Join us as we dig into how eating healthier can lead to a happier you!   Happy listening! :)   ► Sign up for Dr. Uma Naidoo's FREE chapter of her book, "NUTRITIONAL SCIENTIST REVEALS HIDDEN 'GUT HEALTH SECRET' TO REDUCE DEPRESSION, ANXIETY, PTSD, AND MORE." CLICK HERE.   ► Feeling tired? Can't seem to lose weight, no matter how hard you try? It might be time to check your hormones. Most people don't even know that their hormones could be the culprit behind their problems. But at Her Hormone Club, we specialize in hormone testing and treatment. We can help you figure out what's going on with your hormones and get you back on track. We offer advanced hormone testing and treatment from Board Certified Practitioners, so you can feel confident that you're getting the best possible care. Plus, our convenient online consultation process makes it easy to get started. Try Her Hormone Club for 30 days and see how it can help you feel better than before. CLICK HERE.      

This week, Gemma sits down with Harvard-trained nutritional psychiatrist, professional chef, bestselling author of This is Your Brain on Food, and TONE expert, Dr. Uma Naidoo, to explore the fascinating connection between nutrition and mental health. Dr. Naidoo runs Nutritional and Lifestyle Psychiatry at Mass General, serves on the faculty at Harvard Medical School, and is regularly featured in the Wall Street Journal, Boston Globe, CNBC, ABC News, TODAY, and more. As Michelin-starred chef David Bouley says, Dr. Naidoo is the world's first “triple threat” in the food and medicine space.  In this episode of “Have You Had This Conversation,” we uncover the surprising truth about how the food we eat directly impacts our mental health, and discuss proven, simple - and delicious! - methods to lower anxiety, reduce inflammation and cravings, fight the common cold, optimize sleep, and boost energy throughout the day. Plus, learn some of Dr. Naidoo's favorite recipes, including her famous “Mood-Boosting Golden Latte”!  Connect with us: tonenetworks.com Instagram: @tonenetworks LinkedIn: TONE Networks Resources: Learn more: https://umanaidoomd.com/ Instagram: @drumanaidoo LinkedIn: Dr. Uma Naidoo This is Your Brain on Food

Today we're diving into the mental health crisis in America, one food at a time.We've all experienced brain fog and fatigue after eating a heavy meal, but we also know the energy and zest we feel after making great food choices.Food is the key to exposing who we are on the inside and whether or not we're serving our bodies with the nutrients that they need.Our guest today is here to share what makes our brains live long and strong!About Dr. Uma Naidoo Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, Professional Chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School.She was considered Harvard's Mood-Food expert and has been featured in the Wall Street Journal.Listen and learn:1. The correlation between mental health and our diets2. How certain foods impact our decision making on a daily basis3. Foods that create stronger bonds between friends and loved ones4. About Dr. Naidoo's new book “This is Your Brain on Food.”—————————Thank you to this week's sponsor Fabric By Gerber Life - Protect your family today with Fabric by Gerber Life. Apply today in just 10 minutes at meet www.fabric.com/greatgirlfriends.Sybil would love your feedback... If you enjoyed this episode, tell her why! Leave her a review and make sure you subscribe on your favorite podcast platform.Send Sybil a DM directly to www.instagram.com/sybil_amuti or an email to welcome@thegreatgirlfriends.comFollow now

Today on episode 373 of the outdoor biz podcast I'm talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences. Facebook Twitter Instagram The Outdoor Biz Podcast Love the show? Subscribe, rate, review, and share! Sign up for my Newsletter HERE.  I'd love to hear your feedback about the show! You can contact me here: email: rick@theoutdoorbizpodcast.com or leave me a message on Speakpipe! Presented to by:   Show Notes How'd you get into cooking? So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing. Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it. And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back. So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel. He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining. When did you have time to pick up fly fishing? When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous chefs at Buchon. So we, we were helping with that project and everything was going really well, but it was kind of slow-moving, you know, building a restaurant out and starting it from the ground. , it was slow-moving. So we had, we had a lot of free time. I mean, not a lot, but more than normal. And he asked me if I wanted to go up and fish go fish with him up on Hat Creek. Which is, you know, a beautiful Spring Creek in Northern California. I had grown up fishing as a kid. My grandmother used to take me flounder fishing off the dock on Long Island as a kid. And, and then we moved to Pennsylvania when I was a little bit older and we had ponds in every corner. And I used to use my spin rod and catch bass left and right. And that was kind of like a normal summer routine for me. So I loved fishing. But I'd never fly fished before. And I caught my first fish on a dry fly and that was it. I mean, on the way home, I overdrew my bank account and bought a fly rod a fly. waiters and boots at the fly shop in Redding. I remember it specifically cause I overdrew my account. Right, right, right. But I was dead set on like, I'm gonna keep doing this. It's, yeah. So it's, it's a great sport to participate in. Yeah. And then that summer, like we took another, like, we, we all mountain bike and we took. A mountain biking trip up to Tahoe. And I remember one day we were, we were gonna do the Crest Trail and I was like, I'm gonna take the day off from biking and I'm gonna go fishing. And I went out to the East Carson and, and, and set myself up with a bob or rig for the first time and caught my first Subsurface on a fly rod, on a flash, a flashback, pheasant tail. And then I was just like, now I'm in it. So it was very cool. It was pretty awesome. And that was, that was the beginning. Then a couple of years later, what happened is I went to New York at that point and went to Per Se, and all my fly fishing gear went into a bin. So what was the inspiration for Travel Creel? How did those two things mesh into what you're doing today?   So, a friend of mine has an outfitting company AC Fly Fishing out of Redding. And Anthony had approached me about helping him with a travel trip going to Louisiana for Redfish, and he said, you want to come along and you can go fishing and you'd cook for everybody? And I'm like yeah, dude. Like I get to basically go do this saltwater trip for free, right? Get to do some fishing and you know, all I gotta do is cook, like I can handle that. So it was a great introduction to travel and hospitality with travel. And I did it for a few years with him. We would do it every year. We'd set it all up and so he would just do like one, one international trip a year. It was one trip that I did with him. The whole thing is with saltwater fly fishing, there's no guarantee with fishing. And when you're in the business of creating experiences for people, you gotta work on your controllables. And the controllables are hospitality and you know, a good bed to sleep in, nice meals. All those things are controllable when the fishing's not right. And that was like the premise behind it. That's what we talked about a lot. And why it worked and it made sense to me and I was able to kind of excel in that world of knowing how to talk to fisherman because I was one of 'em. Right? On top of being able to create a great meal for them. And it just made a really good vibe in, in the lodge, you know? It's great. Yeah. And now Travel Creel came to life. Tell everybody what Travel Creel is. What do you do? So basically right around when Covid started, we had a trip to Louisiana planned. And what happened is we had the guides lined up, the lodges lined up, and then the clients bailed out because of Covid. And we kind of hit the panic button a little bit, what are we gonna do? And I was like, well, let me reach out to all my clients. I had started working at Del Gado and I had a kid and I got married I transitioned into guiding because it was a way for me to go fishing still Right. And make money. And my wife would be like, yeah, yeah, you can go 'cause you're making money. So I bought a drift boat. I learned how to row a drift boat and I started, on my weekends going up to Redding and guiding the Sac for trout and ended up getting a permit on the Trinity River and guiding the Trinity. Then that led to me guiding for coastal steelhead as well. The whole premise behind my guiding business was, I can't guarantee you're gonna catch a bunch of fish when we go steelhead fishing. But I guarantee you're gonna have a great lunch. So I had all these clients, right? So I told Anthony, listen, let me reach out to some of my guys and see if I can put together this group and we can still go. Literally in like 24 hours got the trip filled up. And that's when it kind of clicked in my head, like, maybe this is something I should be doing. Right. Maybe you know, I could change my role from being just the guy that goes along and fishes and cooks to the guy who puts the trips together. And really step up the hospitality. Take that killer lunch and turn it into a killer experience. And that's where Travel Creel was born. I wanna create a business where I can create these experiences, not just in Louisiana, but all over the country, and possibly all over the world. We should let everybody know as we're talking that Josh was out for a walk with his daughter and dog, so that's why you're activity in the background. So what are some of the most, let's start with most exotic places that you've taken a group to and kind of had to cook, camp, cook kind of thing? You know, I haven't really done much camp cooking. As far as these trips go, I try to make 'em a little bit more upscale. Where I try to find like a nice place for everyone to congregate. Most recently I think probably the out there place has been San Carlos in Baja for fishing, for Rooster Fish and Marlin. You know, it's kind of like the wild west of Baja. It's like old school, Baja. And as far as like logistics go for me and putting a trip together, it's probably been the most challenging, but most rewarding at the same time. So how do you, is it still word of mouth or how do you market the business? I started with just the clients that I have. And it's, you know, I'm only as good as the last trip I did and every, every little trip I do the word travels and, and you know, I have a client then tell four or five of his buddies and say, you gotta come with me on this next trip. and then those guys tell their friends and it's, it's a lot of word of mouth. And the other, the other part is I have a really great network of friends that are in the fly fishing industry that are all very supportive of what I'm doing. A lot of independent guides. I mean, you and I are talking today because of Dave Neal, Dave Neal. Shout out to Dave great guide. Yeah. He's a great friend and independent guide and supports what I do and, and has eaten my food and loves it. And someone like that I can reach out to him with a trip and be like, Hey, listen, I got two spots left to fill on this trip. and if you fill those spots, then I'll throw you a bone. And that kind of, that kind of stuff is really helpful too. And it's, it's come into play quite a few times, so that's perfect. Do you work all, do you also work with any fly shop? I have been working with George Revelle at Lost Coast Outfitters in San Francisco. So he basically puts together all the lists of gear and everything. I send it out to clients and then they get to contact George directly or the shop perfect, and get all those items they need for a trip. And in turn it's a very simple partnership where he helps me put those lists together. I promote him and he helps me fill seats. Do you get to do any other outdoor activities? No, probably not. You know, my kids have been wanting to go snowboarding this year and we're probably gonna get up there and do that. You know, a lot of everything we do is right here. We live in Sonoma County and we have, we have a big boat that we take out on the lake, or we take out in the bay. The kids like to go be pulled around in a tube or go water skiing. We try to get out on the boat as much as we can when there's nice weather. And we love bike rides. We do a little hiking here and there. Do you have any suggestions or advice for folks wanting to get into the fly fishing biz or outdoor biz? I think just get out there and experience it and get on the water and you don't know until you go, you gotta get out there and, and experience it and meet people and network. If you're looking to be a guide, get on that water. Learn from the guys that know the water the best. Obviously learn how to row a boat if you're gonna be running a drift boat. Exactly. Do you have any daily routines to keep your sanity? I'd say as far as daily routines mine is getting in my truck and turning it on some music and driving 45 minutes over the hill. A beautiful drive over through vineyards and the rolling hills here. In that 45-minute ride to and from work, I accomplish more in my head than I do accomplish when I'm at home or at work. It gives me a chance to clear my head. It gives me a chance to think about ideas. A lot of people ask me like, when do you have time to come up with ideas for some of your new dishes and stuff? I'm like, most of those ideas come to me while I'm driving to or from work. Do you read a lot? Do you have any favorite books? Books to give as? My mom was an English teacher and when you presented that question in email, I was like, I can't wait to get to it. I was kind of pushed to read as a kid. I'd say the most recent book that I read is Lords of the Fly. And you know, to me that that book sucked me right into that story. And I actually got to go to Homosassa last year and meet some of the players in that book. Since you're a cook, is there a favorite piece of gear that all of us that cook outside should have in our camp kitchen? Yeah. I think everyone should have, a Japanese Mandolin. They're not expensive. They're like 30 bucks. You can get 'em on Amazon. Watch your fingers cuz they're sharp. But like, it just is a game changer, especially when you're not in the home kitchen. If you're doing some outdoor cooking, then you can slice a slice, a cucumber or carrot, whatever, like within seconds. Okay. And it just adds to being able to work quicker and more efficiently when, you know, chopping onions or shallots or things like that. As we wrap up, is there anything else you'd like to say to our listeners? I'm just really stoked to be here talking to you about what I'm doing and if anyone's interested in doing a fun adventure and has a passion for fishing and fine food and great company to look us up and check out what we're doing. The website is Travel Creel Hospitality  

Join us on Wednesday, February 22 @ 6pm EST for an insightful conversation with Dr. Uma Naidoo on nutrition and mental health. Dr. Naidoo is a Harvard trained nutritional psychiatrist, professional chef, and nutritional biologist & author of the national & international bestseller: “This is Your Brain on Food.” Michelin-starred chef David Bouley described her as the world's first “triple threat” in the food and medicine space as the nexus of her interests have found their niche in Nutritional Psychiatry. She founded and directs the first and only hospital-based Nutritional Psychiatry Service in the USA. She is the Director of Nutritional and Metabolic Psychiatry at Massachusetts General Hospital & Director of Nutritional Psychiatry at the MGH Academy while serving on the faculty at Harvard Medical School. Dr. Naidoo has been invited by the World Economic Forum to consult on their New Frontiers of Nutrition initiative. After being one of only four US physicians to be invited to meet personally with HRH The Prince of Wales, she was asked to collaborate with HRH and the UK College of Medicine on a public health Brain Food project. She is currently developing the first and only CME based educational program at Massachusetts General Hospital/Harvard to educate other clinicians globally about nutrition for brain health. Dr. Uma has appeared as a Nutritional Psychiatry expert on Live with Kelly & Ryan, Today Show, 700 Club, ABC, and been featured in the New York Times, Wall Street Journal, Fast Company, Thrive Global, Harpers, Shape, Parade, Boston Globe, AARP, and more.

Reformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Everything there is from scratch including the ketchup. Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two Burger Parlor locations to Jaxon's Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu. To complement the chicken tenders are a variety of dipping sauces. The house specialty is Jaxon's Cajun Sauce. Premium Sauce selections are Polynesian, Scorpion Vinegar, Garlic Herb Parmesan, Reaper BBQ, Lemon-Lime Pepper and Blue Cheese.Joseph Mahon has been involved in the restaurant industry since he was 16 years old. Joseph quickly moved through the ranks in the local restaurant scene and enrolled in the Culinary Institute of America in Hyde Park, New York. Joseph's drive and passion landed him working weekends for free in New York City's 3 and 4 star kitchens. Eventually, he earned an intern position at Cafe Boulud with Andrew Carmellini. Upon graduating from school, Joseph was picked from his class to go work in the south of France. Returning to the United States, his passion for food led him back to Cafe Boulud in NYC. Feeling secure in his cooking foundation from Daniel Boulud and Andrew Carmellini; Joseph went on to take positions at Danube and Bouley under David Bouley where he was Chef de Partie. Joseph moved back to California to become Sous Chef of Sona with David Myers in Los Angeles. He was recruited for opening Chef de Cuisine position of the Fairmont Newport Beach and Executive Chef of 208 Rodeo in Beverly Hills. Joseph went on to become Executive Chef of the now 'infamous' Bastide in West Hollywood. Critics noted his ability to do the simple things very well, maximizing flavors of his ingredients, innovative technique and overall balance on all of his plates. During his tenure, Bastide was awarded Top Food in Zagat with 27 for food. 4.5 Stars for opentable.com, 2.5 stars from the LA Times and Best Restaurant by LA FEAST with a score of 93. He went on open 'Burger Mondays' at Bastide which turned out to be a huge hit. Joseph was surprised and inspired at the reactions of such a simple dish. Joseph notes, “Every Monday there was at least 2-3 people saying it was the best burger they ever had. At that moment, I knew what I was going to do next”. --- Support this podcast: https://anchor.fm/matt-brown57/support

Adrienne discusses all things food with Dr Uma Naidoo. Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, Professional Chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry.Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School.Dr. Naidoo is also the national best selling author of This Is Your Brain On Food. In her book, she shows the cutting-edge science explaining the ways in which food contributes to our mental health and how a sound diet can help treat and prevent a wide range of psychological and cognitive health issues, from ADHD to anxiety, depression, OCD, and others. Hosted on Acast. See acast.com/privacy for more information.

Hi there, exciting show for you this week. Melissa Clark, one of the most prolific cookbook writers of the modern era, joins us. Read on!* Do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 146: Melissa ClarkThis week, Melissa Clark joins us to #TalkCookbooks!When we launched Salt + Spine, I wrote a short list of our dream guests — the cookbook authors who, at the time, I felt were pushing the industry in new directions or had a wealth of experience to learn from. We've been lucky to sit down with many folks from that list (from Samin Nosrat to Julia Turshen to Vivian Howard…). Today, we're marking one more off that list as Melissa joins us in-studio to discuss her latest cookbook, Dinner in One.Dubbed the “gold standard for Internet recipe writing” by Eater, Melissa Clark has been developing recipes for over a decade at The New York Times, where she started with a short sidebar on home cooking questions before joining as a columnist and reporter. (A recent search on NYT Cooking showed her byline attached to some 1,391 results!)That early NYT series Melissa authored, called “Food Chain,” offered helpful tips and answers to cooking challenges in the era before such information was one keystroke away. Today, her NYT column, “A Good Appetite,” features everything from a reinvented crab dip to her best Instant Pot recipes.And all the while, Melissa's written 45 cookbooks! She's collaborated on books with chefs like Daniel Boulud, David Bouley, and Claudia Fleming. Her 2017 home-cooking tome, Dinner: Changing the Game, features more than 200 recipes for inventive, interesting meals. She's following it up with her latest work, Dinner in One, which features recipes that use just “one” vessel—one sauté pan, one sheet tray, one pot, etc.In this week's show, we're talking with Melissa about growing up with food-loving parents who immersed her in French food and culture at an early age … how she landed at the NYT, even though she turned down their first job offer … and how dining out is critical to her recipe development process. And, of course, we're putting her to the test in our signature culinary game.Bonus Content + Recipes This WeekThis week, paid subscribers will receive two featured recipes from Melissa's Dinner in One: the Roasted Cauliflower and Potatoes with Harissa, Yogurt, and Toasted Almonds and her Ricotta Olive Oil Pound Cake.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.Coming Up…* Attention Bay Area fans: Our fifth-annual Cookie Swap is coming up on Sunday, Dec. 11 featuring oodles of cookies and demos from yours truly, Kristina Cho, and more! The cookie swap is sold out, but you can join the waitlist here!* This week's episode with Melissa Clark is the last “regular” episode of the year—but we've got something really exciting in store for December. Stay tuned for more details! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Did you know that what you eat can impact your mental health? Dr. Uma Naidoo is a Harvard trained psychiatrist, who has studied nutrition and is a trained professional chef. She helps us understand the gut-brain connection and how what we eat can have a direct impact on our mental well-being. In her book, “This is Your Brain on Food,” she teaches us how our diet can fight depression, anxiety, trauma, OCD, ADHD and more. We dive into her research in this interview and you will learn so much! All of the show notes and resources mentioned can be found at https://thegoodlifecoach.com/181 While on the show notes page, we'd love for you to join our newsletter. You'll receive more inspiration and tips to love yourself and your life. You'll also get a FREE copy of Michele's Book, Design a Life You Love (available for a limited time). WHAT WE DISCUSS: 1️⃣ How she became a pioneer in nutritional psychiatry.  She also defines what that means for those who are unfamiliar with the term. 2️⃣ How she realized nutrition was an important part of mental health and decided to incorporate it into her practice. 3️⃣ How the pandemic shed a spotlight on the mental health crisis and just how important what you eat is to your mental and physical health. 4️⃣ The gut-brain relationship. 5️⃣ The impact inflammation has on your mental health. 6️⃣ Specific foods that make anxiety worse and others that help relieve it. 7️⃣ What Dr. Naidoo eats in a day to maintain a healthy gut-brain relationship, and more. RESOURCES MENTIONED Michele on Instagram Michele's Book Book: This is Your Brain on Food Website: https://umanaidoomd.com/ IG: Dr Uma Naidoo on IG ABOUT THE GUEST Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, Professional Chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School. She was considered Harvard's Mood-Food expert and has been featured in the Wall Street Journal. Dr. Naidoo is also the national best selling author of This Is Your Brain On Food. In her book, she shows the cutting-edge science explaining the ways in which food contributes to our mental health and how a sound diet can help treat and prevent a wide range of psychological and cognitive health issues, from ADHD to anxiety, depression, OCD, and others. Thank you for listening to the show!

How do you introduce Melissa Clark, a prolific cookbook author, longtime New York Times columnist, and one of the most respected food writers around? Well, first you must know that one of our absolute favorite cookbooks of all time is her 2017 tome Dinner: Changing the Game. In this episode, we talk about what inspires her weekly recipe column in the paper of record and how her latest book, Dinner in One, may be one of her most personal books yet. We also go back to her days collaborating with great chefs including Daniel Boulud, David Bouley, and Claudia Fleming. We hope you enjoy getting to know Melissa Clark a little better. Also on the show Matt catches up with Contributing Editor Aliza Abarbanel to talk all about this McTorta moment we are all living in, as well as ranking the top fast food menu items of the land.More from Melissa Clark:Take Your Cakes to the Upside Down [New York Times] Elbowing for Scallops With Melissa Clark [TASTE]How to Roast the Perfect Chicken [Youtube]The McTorta Moment [TASTE]Buy: Dinner in One

Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, Professional Chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry.Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School.She was considered Harvard's Mood-Food expert and has been featured in the Wall Street Journal.Dr. Naidoo is also the national best selling author of This Is Your Brain On Food.In her book, she shows the cutting-edge science explaining the ways in which food contributes to our mental health and how a sound diet can help treat and prevent a wide range of psychological and cognitive health issues, from ADHD to anxiety, depression, OCD, and others.Get This is Your Brain on Food here: Amazon US Amazon AUSPre-order my new book 'The Path of an Eagle: How To Overcome & Lead After Being Knocked Down'. Support this show http://supporter.acast.com/thestorybox. See acast.com/privacy for privacy and opt-out information.

Did you know that what you eat can impact your mental health? Dr. Uma Naidoo is a Harvard trained psychiatrist, who has studied nutrition and is a trained professional chef. She helps us understand the gut-brain connection and how what we eat can have a direct impact on our mental well-being. In her book, “This is Your Brain on Food,” she teaches us how our diet can fight depression, anxiety, trauma, OCD, ADHD and more. We dive into her research in this interview and you will learn so much! All of the show notes and resources mentioned can be found at https://thegoodlifecoach.com/181 While on the show notes page, we'd love for you to join our newsletter. You'll receive more inspiration and tips to love yourself and your life. You'll also get a FREE copy of Michele's Book, Design a Life You Love (available for a limited time). WHAT WE DISCUSS: 1️⃣ How she became a pioneer in nutritional psychiatry.  She also defines what that means for those who are unfamiliar with the term. 2️⃣ How she realized nutrition was an important part of mental health and decided to incorporate it into her practice. 3️⃣ How the pandemic shed a spotlight on the mental health crisis and just how important what you eat is to your mental and physical health. 4️⃣ The gut-brain relationship. 5️⃣ The impact inflammation has on your mental health. 6️⃣ Specific foods that make anxiety worse and others that help relieve it. 7️⃣ What Dr. Naidoo eats in a day to maintain a healthy gut-brain relationship, and more. RESOURCES MENTIONED Michele on Instagram Michele's Book Book: This is Your Brain on Food Website: https://umanaidoomd.com/ IG: Dr Uma Naidoo on IG ABOUT THE GUEST Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, Professional Chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School. She was considered Harvard's Mood-Food expert and has been featured in the Wall Street Journal. Dr. Naidoo is also the national best selling author of This Is Your Brain On Food. In her book, she shows the cutting-edge science explaining the ways in which food contributes to our mental health and how a sound diet can help treat and prevent a wide range of psychological and cognitive health issues, from ADHD to anxiety, depression, OCD, and others. Thank you for listening to the show!

We have interviewed many people these last two years, but today we turn the mics on each other, in what is possibly our last episode of The Fine Line Podcast! In our continual journey to find balance, we have decided to take a hiatus from the podcast that we love dearly to focus on (paying) work and family. We interview each other about our careers in the wine industry, and how we both find balance in their daily lives. We also talk about what its like to start a business with a dear friend, and how we worked through the hurdles of having very different work methods. Liz Willette Danneels first developed a love of wine while working for the luxury travel company, Butterfield & Robinson. After a year in Burgundy and five years in Italy, she taught herself about wine mainly by buying the best bottles she could afford, studying them, and, naturally, drinking them. After running a wine bar in the Dolomites at La Rosa Alpina, she moved to New York City to work for David Bouley, and then for importer/distributor Michael Skurnik. In 2004, she struck out on her own with a small importer, Willette Wines. In 2011, she merged with Grand Cru Selections. Together they grew the company until Liz left in 2017 to move to Colorado with her family. Craving a life outside of Manhattan, she moved to Boulder, where she works with Natural Wine Company. Emily Gold grew up cooking and drinking wine with her family, always relishing the time together as well as the education. In 2012, Emily eagerly accepted a job with Kermit Lynch Wine Merchant in their office located in Beaune, France. There, she was able to meet winemakers, learn about regions around France and Italy, and become versed on the ins and outs of importing some of the most respected icons in the industry. In 2014, Emily returned to Boulder to open a restaurant and wine bar called PMG, which offered organic and locally-sourced food, dishes inspired by France and Italy, and organic and biodynamic wines from small family domaines. After six years of being a solo small business owner, Emily sold her business in 2020. A HUGE THANKS to our sponsors and our producer, Matthew Polis, listed below!! Matthew Polis, Sounds Space Studios Boulder Wine Merchant ECFIT Strength Suerte Tequila Haven Boulder SuperJames Bar Superbird Cocktail Hootananny Wines --- Support this podcast: https://anchor.fm/finelinepodcast/support

Did you know that what you eat can impact your mental health? Dr. Uma Naidoo is a Harvard psychiatrist, who has studied nutrition and is a trained professional chef. She helps us understand the gut-brain connection and how what we eat can have a direct impact on our mental well-being. In her book she teaches us how our diet can fight depression, anxiety, trauma, OCD, ADHD and more and we get into her research in this interview. All of the show notes and resources mentioned can be found https://thegoodlifecoach.com/167 While on the show notes page, we'd love for you to join our newsletter. You'll receive more inspiration and tips to love yourself and your life. You'll also get a FREE copy of Michele's Book, Design a Life You Love (available for a limited time). WHAT WE DISCUSS: 1️⃣ How she is a pioneer in nutritional psychiatry.  She also defines what that means for those who are unfamiliar with the term. 2️⃣ How she realized nutrition was an important part of mental and decided to incorporate it into her practice. 3️⃣ Why mental health is a pandemic about and just how important what you eat is to your mental and physical health. 4️⃣ The gut-brain relationship and how they are interconnected. 5️⃣ Why foods that cause inflammation impacts your metabolic health. 6️⃣ The role of the microbiome on health. 7️⃣ Specific foods that make anxiety worse and others that help relieve it. 8️⃣ What Dr. Naidoo eats in a day to maintain a healthy gut-brain relationship. RESOURCES MENTIONED Michele on Instagram Michele's Book Book: This is Your Brain on Food Website: https://umanaidoomd.com/ IG: Dr Uma Naidoo on IG ABOUT THE GUEST Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, Professional Chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School. She was considered Harvard's Mood-Food expert and has been featured in the Wall Street Journal. Dr. Naidoo is also the national best selling author of This Is Your Brain On Food. In her book, she shows the cutting-edge science explaining the ways in which food contributes to our mental health and how a sound diet can help treat and prevent a wide range of psychological and cognitive health issues, from ADHD to anxiety, depression, OCD, and others. Thank you for listening to the show!

Michelin-starred chef David Bouley described Dr. Uma Naidoo as the world's first “triple threat” in the food and medicine space: a Harvard trained psychiatrist, Professional Chef graduating with her culinary schools' most coveted award, and a trained Nutrition Specialist. Her nexus of interests have found their niche in Nutritional Psychiatry. Dr. Naidoo founded and directs the first hospital-based Nutritional Psychiatry Service in the United States. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) & Director of Nutritional Psychiatry at MGH Academy while serving on the faculty at Harvard Medical School. She was considered Harvard's Mood-Food expert and has been featured in the Wall Street Journal. Dr. Naidoo is also the national best selling author of This Is Your Brain On Food. In her book, she shows the cutting-edge science explaining the ways in which food contributes to our mental health and how a sound diet can help treat and prevent a wide range of psychological and cognitive health issues, from ADHD to anxiety, depression, OCD, and others. READ MORE> http://getthefunkoutshow.kuci.org

In this episode I talk to Eric Greenspan, graduate of Le Cordon Bleu culinary school and trained with many celebrated chefs, appeared on multiple TV shows, and is the Executive Chef and owner of Greenspan's Grilled Cheese. He tells about how he got started and how he discovered a passion in working in the culinary arts and just in working in general, developing a desire to work for himself. We talk about Antony’s son and how he was someone who had a passion for this profession as well and who Eric found was very teachable. Eric tells about what he is most proud of including the great influence he has had on many other chefs and people in his own life, and being able to have gotten through so many hard things in life and pushed through to success. We talk about the great people in his life that have influenced him in positive ways, such as Chef David Bouley who is one of the best chefs in all of New york City. Eric talks about his ghost kitchens he has started and how well that’s been going during this pandemic, but he believes it’s a temporary thing. He recounts his weight loss journey and how he’s been able to lose a large amount of weight and influence a lot of people, inspiring people to do the same.How Eric influenced Antony’s son 9:57What Eric is most proud of 14:02Someone Eric looks up to 20:14What is a ghost kitchen? 24:39Eric’s kids 33:18“If you would have told me two and a half years ago ‘Eric Greenspan you’re going to inspire people through your wellness journey.’ I would have said, ‘You’re a crazy person. Uh, wellness isn’t really my thing.’ I remember I was 311 pounds when I started talking to people at Weight Watchers and said, ‘Hey I wanna change my life and I want you guys to help me with it, but I also want you to come along for the ride and show people that even for a guy like me it’s possible to turn that around.’ And it’s been an amazing part of my life journey.” 38:48See omnystudio.com/listener for privacy information.

Josh Schwartz would tell you humbly his job is to cook food for people... the reality is he is a Michelin Star Chef who cut his teeth at Bouley with Chef David Bouley and has worked, and helped start with Thomas Keller, the French Laundry, Bouchon Bistro, Bouchon Bakery, and Per Se and now is Executive Chef at Del Dotto Vineyards in Napa Valley. Combine this with a passion for fly fishing you have one unique and amazing fly fishing guide.

This podcast underwent a rebrand and was relaunched under a new name —  Just Tap In with Emilio Ortiz If you resonate with this episode, check out our present and upcoming content on the new podcast. Search the name above wherever you listen or click the following links:  Listen to Just Tap In with Emilio Ortiz Spotify | https://spoti.fi/3BOnqQr   Apple Podcasts | https://apple.co/3IeWnjD YouTube | https://www.youtube.com/c/EmilioOrtiz   ⭑⭑⭑⭑⭑   Curious about the intersection between diet, nutrition, and mental health? We interviewed Dr. Uma Naidoo, a Harvard psychiatrist, professionally-trained chef, & nutritional specialist to uncover the secrets behind a strong brain through food. Her niche work is in Nutritional Psychiatry, and she is regarded both nationally and internationally as a medical pioneer in this new & upcoming field. Have you ever wondered how your emotions and thoughts are influenced by your diet? Are you seeking ways to treat anxiety without all the prescriptions? Have your food cravings taken control of your life? How do you alleviate stress with your diet? Dr. Uma Naidoo is the author of “This Is Your Brain on Food,” and Michelin-starred chef David Bouley named her the world's first “triple threat in the food as medicine space.” Her niche work is in nutritional psychiatry and she is regarded both nationally and internationally as a medical pioneer in this more newly recognized field. In her role as a Clinical Scientist, Dr. Naidoo founded and directed the first hospital-based clinical service in Nutritional Psychiatry in the US. She is the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital (MGH) and Director of Nutritional Psychiatry at the Massachusetts General Hospital Academy while serving on the faculty at Harvard Medical School. On today's Tap In Within Podcast, our host Emilio chats with Dr. Uma Naidoo to reveal how food is intricately tied to our mental health, emotions, and thoughts. We cover topics such as: The Relationship between our Gut and our Brain How to wean off artificial sweeteners and processed foods. Species that improve symptoms of depression Foods that worsen anxiety The Problem with Comfort Foods TIMESTAMPS: 0:00 - Intro 3:30 - Mindfulness & Creativity in Cooking 7:45 - Food Habits & Mental Health 14:20 - Relationship of Brain & Gut 18:35 - Best Foods For Your Brain 26:25 - How to Avoid Comfort Foods 33:55 - Cravings 37:45 - Foods the Worsen Anxiety 41:05 - Should We Eat Superfoods? 43:05 - Boost Memory with Food 48:15 - Wrap-Up Questions QUOTES: "Small habit changes contribute to big lifestyle changes." “Our stress levels affect our gut microbiome, not only food.”  ✩ KEEP UP WITH DR. UMA NAIDOO Website: https://umanaidoomd.com Instagram: https://instagram.com/drumanaidoo Facebook: https://facebook.com/DrUmaNaidoo Twitter: https://twitter.com/drumanaidoo Book: https://amzn.to/3gB7GGp   ✩ CONNECT WITH YOUR HOST - EMILIO ✩ INSTAGRAM: https://www.instagram.com/iamemilioortiz/    YOUTUBE: https://www.youtube.com/c/EmilioOrtiz

[TW: SA, r*pe ] In this episode Alex & LP chat with Liz and Emily, co-hosts of The Fine Line Podcast about mental health, our experiences as women in the industry, seeing a therapist, and how much we love canned wine. At The Fine Line Balancing: Hedonism & Health, we interview people we admire both inside and outside the wine business to learn how they balance their love of food, wine & travel with their health and wellness, both physical and mental. To support The Fine Line Podcast, click this link. Liz Willette Danneels first developed a love of wine while working for the luxury travel company, Butterfield & Robinson. After a year in Burgundy and five years in Italy, she taught herself about wine mainly by buying the best bottles she could afford, studying them, and (of course) drinking them. After running a wine bar in a Relais & Châteaux Hotel in the Dolomites in Northern Italy, she moved to New York City to work for David Bouley and then for importer/distributor Michael Skurnik as a sales representative in Manhattan. In 2004, she struck out on her own, building a book of small producers from the Northern Rhone, Burgundy, and Santa Barbara. In 2011, Willette Wines merged with another small distributor, Grand Cru Selections. Together they grew the company until Liz left in 2017 to move to Colorado with her family. Craving a life outside of Manhattan, she moved to Boulder, where she is a partner at Natural Wine Company. Emily Gold grew up cooking and drinking wine with her parents and four older siblings, always relishing the time together as well as the education. In 2012, Emily eagerly accepted a job with Kermit Lynch Wine Merchant in their office located in Beaune, France. There, she was able to meet winemakers, learn about regions around France and Italy, and become versed on the ins and outs of importing some of the most respected icons in the industry. In 2014, Emily returned to Boulder to open a restaurant and wine bar called PMG (“Pour Ma Gueule”, a term used by French winemakers to reference the wine bottles they stash away for drinking with their family and friends). PMG offered organic and locally-sourced food, dishes inspired by France and Italy, and organic and biodynamic wines. After six years of being a solo small business owner, Emily sold her business in 2020.

Liz Willette Danneels first developed a love of wine while working for the luxury travel company Butterfield & Robinson. After a year in Burgundy and five years in Italy, she taught herself about wine mainly by buying the best bottles she could afford, studying them, and (of course) drinking them. She ran a wine bar in a Relais & Châteaux Hotel in the Dolomites in Northern Italy, worked for David Bouley, and then for importer/distributor Michael Skurnik as a sales representative in Manhattan. Today, she is a partner at Natural Wine Company.  Emily Gold grew up cooking and drinking wine with her parents and four older siblings, always relishing the time together as well as the education. In 2012, Emily eagerly accepted a job with Kermit Lynch Wine Merchant in their office located in Beaune, France. There, she met winemakers, learned about regions around France and Italy, and became versed on the ins and outs of importing some of the most respected icons in the industry. In 2014, Emily returned to Boulder, Colorado to open a restaurant and wine bar called PMG or Pour Ma Gueule, a term used by French winemakers to reference the wine bottles they stash away for drinking with their family and friends. PMG offered organic and locally-sourced food, dishes inspired by France and Italy, and organic and biodynamic wines. After six years of being a solo, small business owner, Emily sold her business in 2020. Liz and Emily are the hosts of The Fine Line Podcast: Balancing Hedonism & Health‬ where they interview people that they admire inside and outside the wine business to learn how they balance their love of food, wine, and travel with their health and wellness, both physical and mental. In this episode… Women are incredible. They are often under an insurmountable amount of pressure and hurdles and yet, they always manage to push through and come out on top. But for women in cut-throat and male-dominated industries, these challenges become even bigger. The question is, how do they do it? Liz Willette Danneels, Emily Gold, and Alexi Cashen are all women in wine. They have carved their names in the male-dominated industry and they know what it's like to face the challenges that come with being a woman in their chosen field. More importantly they know and understand the struggle of finding the balance between work, family health, and fun. In this co-interview between Alexi Cashen of The Alexi Cashen Podcast and Emily Gold and Liz Willette Danneels of The Fine Line Podcast, three remarkable women in the wine industry talk about the illusion of having it all and making the most out of every experience. Tune in as they discuss their journey into the wine industry, what it is like to be a woman in wine, how to find the right balance in work and in life, why they decided to start their own podcasts, and more.

Show Notes #EmulsionTakeover - be featured in Episode 100!

Raised in Simsbury, CT, Jeff Lizotte is a Cornell graduate whose culinary résumé includes experience at David Bouley's Danube and Eric Ripert's Le Bernardin in New York City. During two years in France, he worked for Bordeaux's La Tupina and the Michelin-starred La Bastide St. Antoine in Grasse. This past year Chef Jeff Lizotte was a semifinalist nomini for James Beard Best Chef Northeast for his work as the Executive Chef and Partner at Present Company, CT In this episode we will discuss: It's OK to make mistakes. Culinary theory. Competitive spirit in the kitchen. Starting very young in the restaurant industry. Getting started in the restaurant industry in the heart of NYC. Doing your best to keep your staff happy and stress-free. Learning the culinary arts in France. The importance of mentoring with the right people. Stamina in the kitchen.

There are more ways than ever to be a chef today, something that's become a bit of a sub-theme this season on The Front Burner. This week, we talk to Brian Bistrong about the myriad opportunities available to chefs in 2017, something he knows intimately, having been chef de cuisine to David Bouley, owner of his own restaurant (Braeburn), chef of Wolfgang Puck's Test Kitchen, and now Corporate Executive Chef for Dean & DeLuca. Brian discusses all of these roles and as a bonus, was once executive chef of Jimmy's own restaurant The Harrison, so we tackle the unique give and take of that relationship as well.