Podcasts about food education

Nutrition Nugget! Bite-size bonus episodes offer tips, tricks and approachable science. This week, Jenn is talking about Sola Carb Bread and whether it truly lives up to the hype. With Gary (one of Jenn's client's) once again stepping in as our official taste tester, we take a closer look at the marketing claims, nutrition labels, and ingredient lists to see if this low-carb bread is worth adding to your pantry—or if it's just another overly processed option wrapped in a healthy halo. Could too much fiber in Sola Carb Bread lead to unexpected digestive surprises? Tune in to find out! Like what you're hearing? Be sure to check out the full-length episodes of new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://asaladwithasideoffries.com/index.php/contact/       RESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries Instagram“Healthier” Food Swaps -  Worth it or Hard Pass

Show Notes: Are you paying extra for foods labeled "non-GMO" without knowing what it actually means? In this episode of Wake Up and Read the Labels, Jen Smiley exposes the seven real GMO crops and how food companies use misleading marketing to make their products seem healthier than they are. From non-GMO salt (which doesn't even exist!) to deceptive claims on bread, juice, and cereal, Jen reveals the food industry's tricks and how to truly avoid GMOs for better health.Plus, learn why autoimmune diseases and inflammation are skyrocketing, and how GMOs may be playing a role. If you're tired of being misled at the grocery store, this episode is a must-listen!  Key Takeaways:There are only seven GMO crops: Corn, soybean, canola, sugar beets, alfalfa, cotton, and potatoes—plus some papaya, pink pineapple, and summer squash.Non-GMO labels are often misleading: There's no such thing as non-GMO salt, wheat, oats, dairy, or oranges, but companies use this label to charge more.GMOs contribute to inflammation and autoimmune diseases: Many processed foods made from GMO corn, soy, and sugar beets can damage gut health and trigger immune responses.The government subsidizes unhealthy ingredients: Grains, seed oils, sugar, and dairy products are mass-produced because they're cheap, not because they're healthy.How to actually avoid GMOs: Buy organic, shop the perimeter of the store, and check ingredient lists—not just marketing claims.Use the Read the Labels app: Scan foods at the grocery store to instantly see if they contain sneaky inflammatory ingredients.

Lester Kiewit speaks to Petronell Kruger, HEALA Programmes Manager, about the growing debate around food labelling and its impact on consumer choices. With the FDA's delayed "healthy" food label initiative in the U.S. and South Africa's proposed labelling overhaul, they discuss whether labelling products as "healthy" can truly influence our decision-making. Petronell also shares insightful examples from Chile, Brazil, and Mexico, and tackles the question of whether pricing strategies, like the sugar tax, are effectively guiding us towards healthier choices.See omnystudio.com/listener for privacy information.

How much mental space does food take up in your life? Do you feel trapped by food rules, guilt, or the pressure to eat a certain way? Let's put on our curiosity hats to explore our relationship with food.In this Salad with a Side of Fries episode, Jenn Trepeck discusses our important relationship with food.  From food triggers and guilt-free eating to breaking free from restrictive diets or mindsets, Jenn explores how our thoughts about food impact our daily lives. Plus, she highlights why seeking support can be a game-changer in creating a healthier, more balanced mindset around eating and relationship with food. Tune in next week for the second part of this discussion diving into body image with a special guest! The Salad With a Side of Fries podcast is hosted by Jenn Trepeck, discussing wellness and weight loss for real life, clearing up the myths, misinformation, bad science & marketing surrounding our nutrition knowledge and the food industry. Let's dive into wellness and weight loss for real life, including drinking, eating out, and skipping the grocery store. IN THIS EPISODE: [1:51] Exploring our relationship with food, body shape and being food aware [11:29] Food triggers, guilt-free eating, and the time spent thinking about food[16:28] Food restrictions, One Meal a Day (OMAD), fear food and a discussion on eating disorders[26:22] Judging ourselves for food choices and how we can redirect these feelings[27:40] What a balanced relationship with food looks like[33:20] Exercise, activity choices and wearablesKEY TAKEAWAYS: Many people recall becoming aware of their body size and food choices at a young age, often influenced by family, social environments, and cultural messaging. Restrictive eating patterns are deeply ingrained behaviors influenced by diet culture. These habits contribute to an unhealthy relationship with food, highlighting the importance of re-evaluating these mindsets for overall well-being.Food choices may be driven by fear, competition, or guilt. Instead of restricting, skipping meals, or yo-yo dieting, a balanced approach involves recognizing hunger and satiety, eating various nourishing foods, and honoring your body's needs without anxiety. A balanced lifestyle allows for flexibility—being able to eat at any restaurant without stress, working out without obsessing over steps or missing a day, and removing labels like "good" or "bad" from food choices. The key is self-awareness and making mindful choices rather than engaging in self-sabotage or comparison.QUOTES:         [9:44] “The first time I felt I had to watch what I ate was between high school and college. - Jenn Trepeck[14:11] “If we are choosing not to have social plans because we don't want to eat out, or we don't want to eat around other people, we are isolating. We want to look at our relationship to that. - Jenn Trepeck[15:40] “What we learn through the Healthy Vibe Tribe and what I learned that completely changed my life is that it's not actually about the calories. It's about what calories are made of.” -Jenn Trepeck.[2.0:06] “Are we eating to avoid something?” Jenn Trepeck[27:05] “What does a more balanced relationship, a healthier relationship with food, look like? It means eating in a way that nourishes your body and your mind. Guilt and anxiety are not present. It means recognizing hunger and satiety and fullness.” Jenn TrepeckRESOURCES:Become A Member of Salad with a Side of FriesJenn's Free Menu PlanA Salad With a Side of FriesA Salad With A Side Of Fries MerchA Salad With a Side of Fries InstagramCr-Cr-Cr-CravingsDry Beyond January - Part OneDry Beyond January - Part Two

In this episode of Wake Up and Read the Labels, Jen Smiley sits down with Chef Jamie Simpson from The Chef's Garden and Culinary Vegetable Institute in Ohio. Chef Jamie shares his journey from the kitchen to the farm, his passion for growing nutrient-dense vegetables, and the importance of eating with the seasons. Learn how the way your produce is grown affects its flavor, nutrition, and sustainability, plus how you can maximize your own kitchen's potential by reducing food waste and embracing the entire plant. Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. Key Takeaways: Eating with the seasons leads to more nutrient-dense, flavorful food The industrial food system prioritizes shelf life over nutrition—here's how to avoid it You can minimize food waste by using all parts of the plant Cooking methods impact the nutritional benefits of your food Regenerative farming replenishes the soil, creating healthier crops for the future Where to Find Jamie:Instagram: https://www.instagram.com/chef_jamie_simpson/https://www.chefs-garden.com/roots-conference/roots-2017/speakers/speakers-2017/jamie-simpsonJen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX

In this episode of Wake Up and Read the Labels, host Jen Smiley breaks down clean eating in a way that's simple, practical, and totally doable. She tackles the myths around what makes food "healthy," explains why reading ingredient labels is crucial, and provides easy swaps to help you feel your best. Plus, she shares the one-week roadmap to clean eating and the inspiring story of a client who lost 35 lbs just by making better food choices—without restrictive dieting!Download the new Read the Labels app now available! https://apps.apple.com/us/app/read-the-labels-food-scanner/id6738658640  Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. What You'll Learn In This Episode: What is clean eating? The simple way to start todayWhy ingredient labels matter (and how brands trick you with misleading claims)The truth about cheeseburgers – it's not the beef, it's the bun! How processed foods contribute to inflammation and weight gainTop 3 food groups to swap first: Flour, Oils, and SugarClean grocery shopping tips (plus, an app that scans foods for you!) A 21-day challenge to eliminate dairy and see how amazing you feelMeal planning made easy: Quick breakfast, lunch, and dinner ideas Jen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX

Abhay chats with nutritional psychiatrist, Dr. Uma Naidoo, author of the books "Calm Your Mind With Food" and "This Is Your Brain On Food".They chatted about a range of things, reviewing the many connections between mood and food. Check out the 6 Pillars of Nutritional Psychiatry and more of her work at umanaidoomd.com. (0:00 - 2:29) Introduction(2:29) Part 1 - mythbusting, moments of celebration, how Uma found her way to nutritional psychiatry(16:23) Part 2 - unlearnings, South Asian themes(31:24) Part 3 - nutrition and anxiety in youth and teens, gut microbiome, rituals and routines to build upon(44:39) ConclusionAlso please note that the content here should not be taken as medical advice, and is for informational purposes only, and because each person is so unique, please consult your own healthcare professional team for any medical questions or concerns.Lastly, Dr. Naidoo has many fans out there of her books ... even Tom Brady!

In this episode of Wake Up and Read the Labels, host Jen Smiley dives deep into clean eating, the art of gathering around the table, and the truth about the ingredients in our food. Joining her is Leah Delyte, chef, educator, and owner of EAT Marketplace, who shares her inspiring journey of using food to foster joy, health, and connection.Disclaimer:The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines. Additionally, some of the links shared may be affiliate links, meaning Wake Up and Read the Labels may earn a small commission at no additional cost to you. This supports our ability to bring you quality content. Key Takeaways:The Connection Between Food and Health: What you eat directly impacts your gut health, immunity, and overall wellbeing. Modern wheat and processed foods differ drastically from those of the past due to genetic modification, chemical use, and ultra-processing. Tips for Eating Clean: Read labels and avoid products with more than 4-5 ingredients. Watch out for misleading "organic" claims on processed foods, and stick to whole, unprocessed ingredients. Regenerative Farming Is the Future: Regenerative farming rebuilds soil health through practices like animal rotation, producing more nutrient-dense foods while reducing environmental harm. Reducing Food Waste: Upcycle kitchen scraps into stocks, soups, or casseroles, and compost when possible. Simple cleaning methods like vinegar rinses make even non-organic produce safer to eat. Family Meals Matter: Regular family meals improve self-esteem, lower risks of substance abuse among children, and foster joy, connection, and better emotional health for everyone. Navigating Dining Out: Ask restaurants what oils they use (opt for butter, olive oil, or ghee over seed oils), stick to smaller local spots, and use tools like the Seed Oil Scout app to find seed oil-free options. Finding Joy in Food: Cooking and sharing meals can be joyful and meaningful. Simple steps like prepping meals with music or loved ones turn a chore into an enjoyable ritual. Leah's Philosophy: "Vote with your dollars" by supporting ethical, sustainable brands and farms. Food is more than nourishment—it's a way to connect, heal, and bring people together.Leah Delyte's Links:Website: https://eatmarketplace.com/Instagram: https://www.instagram.com/chefleahdelyte/?hl=enLinkedIn: https://www.linkedin.com/in/leahdelyte/Jen's Links:Instagram: https://www.instagram.com/wakeupandreadthelabels Facebook: https://www.facebook.com/WakeUpAndReadTheLabelsThe Wake Up Label Letter: https://jensmiley.substack.com/subscribeApple Podcasts: https://podcasts.apple.com/us/podcast/wake-up-and-read-the-labels/id1618784569 Spotify: https://open.spotify.com/show/7v3WcgicHQrjU9iCEcLZLX

เชฟตาม-ชุดารี เทพาคำ เป็นที่รู้จักในฐานะแชมป์ TOP CHEF Thailand คนแรก และเป็นผู้พาร้านอาหารไทยร่วมสมัยอย่าง ‘บ้านเทพา' หรือ Baan Tepa Culinary Space ที่ต้องรอคิวนานที่สุดเกือบ 2 เดือน คว้ามิชลิน 2 ดาว จุดเริ่มต้นก่อนมาเป็น ‘เชฟตาม' เธอเคยฝึกงานร้านอาหารของเพื่อนแม่ ก่อนจะไปนิวยอร์กเพื่อเรียนเชฟโดยเฉพาะ และพบกับความโหดของงานหลังครัวที่ต้องแกร่งทั้งกายและใจ ซึ่งทำให้เธอเสียน้ำตาไปหลายครั้ง ไปฟังการเดินทางสู่แชมป์ TOP CHEF Thailand สุดโหด และการออกตามหาวัตถุดิบชั้นเลิศทั่วไทยด้วยตัวเองของเชฟตาม หลังจากกลับมาสนใจศาสตร์อาหารไทยและ Food Education ต้องการทำอาหารไทยให้ยั่งยืนสู่คนรุ่นหลัง พร้อมทั้งการพา Baan Tepa คว้ามิชลินจาก 1 สู่ 2 ดาว   ดำเนินรายการ : ทรงกลด บางยี่ขัน

From Alice Water's founding the Edible Schoolyard, to students working in gardens with their peers, Berkeley offers many opportunities to be involved with farm-to-table experiences. For this episode of The Buzz, we look into these initiatives and opportunities and how they work to keep students involved in the community. This episode was produced by Zazie Duchene and edited by Manushi Shah. Dylan Dasgupta and Julia Brimmer reported.

In this episode, James sits down with two special guests: Dan Wade, a former chef and founder of the Prept Foundation (previously known as Table Talk Foundation), and Paul Dayman, a Chef Lecturer at Bournemouth and Poole College. Together, they dive into the pressing issues of rising childhood obesity and diabetes, discussing how these can be eased through better food education in schools and greater awareness among the younger generation of how food impacts our mental and physical health. Through their work with thousands of children, they are helping to reshape the way the next generation understands nutrition, health, and the food they eat. Tune in to hear how Dan and Paul's initiatives are making a real impact, the challenges they are facing, and why this topic is more relevant than ever.   Follow www.instagram.com/james_golding_chef/ and Maple from Canada UK www.instagram.com/maplecanadauk/ for more seasonal recipe inspiration.     James' recipes are available here: www.maplefromcanada.co.uk/benefits-of-maple/ambassadors/james-golding/      Follow Prept Foundation here https://www.instagram.com/prept.foundation/  and Bournemouth & Poole College here https://www.instagram.com/thebpcollege     Resources mentioned in the interview:  Prept Foundation https://prept.foundation/ Bournemouth and Poole College https://www.thecollege.co.uk/college/ Jamie Olivier https://www.jamieoliver.com/ Gordon Ramsay https://www.gordonramsay.com/ Adopt A School https://royalacademyofculinaryarts.org.uk/aboutaas Royal Academy of Culinary Arts https://royalacademyofculinaryarts.org.uk/ The Ritz https://www.theritzlondon.com/  

Iliana Regan, author of Fieldwork and Burn The Place, answers your questions about foraging for ingredients, their Milkweed Inn guest experience, why small farms matter and how food can help us emotionally heal.Join My Patreon: https://www.patreon.com/gabesdunnDonate to Our Movie: https://www.filmindependent.org/sponsored-projects/you-i-you-me/This has been a Noted Bisexual and Diamond MPrint ProductionsProduced by Melisa D. MontsEdited by Diane KangPost-Production Sound by Coco LlorensAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

In this episode of the Peterson's Farm podcast, Tony Bartleson, also known as Meat Dad, shares his journey and expertise as a butcher, educator, and content creator. Tony talks about the cultural significance of butchery, the benefits of buying whole cuts of meat, and how learning to cut meat at home can lead to better quality and cost savings. He also discusses his background, how he transitioned from various jobs to becoming a butcher, and the importance of genuine, hard-earned skills. Additionally, Tony highlights his mission to make quality food accessible to everyone while encouraging healthier lifestyles. The episode also touches on the role of butchers and the challenges faced by the profession today, along with Tony's involvement in charity events like Bacon Bash, Texas. Links https://www.themeatdad.com/ IG: @meatdad1 Visit us online: https://pedersonsfarms.com/ Topics 00:13 Introducing the Meat Dad 01:11 The Importance of Food Education 02:01 Saving Money with DIY Meat Preparation 07:42 The Journey to Becoming a Butcher 11:19 Lessons from the Butcher Shop 13:17 Corporate Life vs. Personal Fulfillment 15:25 Earning Respect and Success 20:33 Knife Sharpening Techniques 21:18 Understanding Bacon Production 23:43 The Value of Healthy Eating 26:28 The Importance of Teaching Kids 27:45 Challenges of Promoting Health 31:23 Supporting Type 1 Diabetes 36:16 Reviving the Butcher Profession 40:41 Consumer Power in the Grocery Industry 41:53 Conclusion and Final Thoughts    

Welcome back to the Big Hearted Podcast! In this episode, we dive deep into the world of food education with the wonderful Mandy Dos Santos from Little People Nutrition.

As food prices rise and eating healthier gets harder for Kiwi households, one celebrity chef has taken matters into his own hands. Ganesh Raj, host of Eat Well for Less has launched the Humble Yum Yum Project - a food education course designed to educate people about good nutrition. Raj says he aims to teach people how to cook a wide range of affordable dishes to get ahead of the cost of living. "If you were able to cook five, ten, fifteen dishes, you knew how to swap some things out - then suddenly the supermarkets or anyone else you buy from doesn't have the power over you." LISTEN ABOVESee omnystudio.com/listener for privacy information.

Send us a Text Message.Imagine elevating your culinary skills by learning from the very best—Chef Suzanne Grier shares her wisdom, passion, and resilience in this heartening episode. Discover the secrets behind working with farm-fresh ingredients as we spotlight dishes like marinated and smoked goat meat from Happy Tails Farm. Hear about the intricate flavors of fondant potatoes and miso-rubbed pistachio-dusted cauliflower, and the challenge of crafting a sumptuous whipped goat cheese with lemon marmalade. This is not just a cooking lesson; it's a journey through the art of culinary excellence.Chef Suzanne Grier's story is one of overcoming societal barriers and finding her true calling. From facing gender biases to transitioning from a fine arts degree to becoming a corporate executive chef, Suzanne's journey is as inspiring as it is educational. She discusses the balance between her career and personal life, especially her role as a mother to an autistic daughter, and how she found fulfillment in culinary education. Her heartfelt stories from Center Grove and her commitment to nurturing young chefs offer invaluable insights into the importance of mentorship and compassion in the kitchen.The latter part of our conversation shifts focus to the connection between educators and students, the importance of inclusivity, and the challenges of culinary program funding. CheGet ready to innovate your space with Metro! As the industry leader in organization and efficiency, Metro is here to transform your kitchen into a well-oiled machine.With their premium solutions, you'll experience the Metro difference. Metro's sturdy and versatile shelving units, workstations, holding cabinets, and utility carts are designed to streamline operations and maximize your productivity. Metro: Your partner in organization and efficiency. Walk-In Talk Podcast now sweetened by Noble Citrus! Bite into a Juicy Crunch tangerine, 40 years perfected; seedless and oh-so-tasty. Or savor a Starburst Pummelo, the giant citrus with a unique zing. Don't miss Autumn Honey tangerines, big and easy to peel. Noble - generations of citrus expertise, delivering exceptional flavor year-round. Taste the difference with Noble Citrus! Here is a word about our partners:Citrus America revolutionizes the retail and hospitality sectors with profitable solutions:- Our juicing machines excel in taste, hygiene, and efficiency.- Experience fresh, natural, and exciting juices as an affordable luxury.- We promote a healthier lifestyle by making it effortless to enjoy fresh, natural ingredients.- Join us in transforming the way people enjoy juices.Elevate your beverage game to new heights! Support the Show.Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes where we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. https://www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Send us a Text Message.Discover the secrets behind fostering a deep appreciation for food production and sustainability with Maryann from Bard College at Simon's Rock. In this enlightening episode, we revisit a heartwarming alumni reunion where attendees harvested and prepared a fresh garden salad. Maryann shares her inspiring journey as a French literature professor and food studies educator, detailing her innovative approach to blending academic learning with practical food-making sessions and farm visits. Learn how her leadership at the Center for Food and Resilience, which includes managing a farm, sugar shack, and apiary, provides students with immersive, hands-on experiences that transform their understanding of food systems.Concluding with a sneak peek into the upcoming Think Food Conference, we celebrate the powerful connection between local agriculture and community well-being, emphasizing the importance of generational wisdom and the resurgence of homegrown produce. Tune in to explore how food education can cultivate a resilient, healthy community.Thank you Maryann and Bard College at Simon's Rock!!https://simons-rock.edu/Thank you to our listeners!! Contact & More Info:https:/www.chefmassey.com https://www.instagram.com/chef_massey/Other Sponsors & Discount Programs:https://www.chefmassey.com/services-9Podcast Disclaimer:We are not responsible for any losses, damages, or liabilities that may arise from the use of this podcast. This podcast is not intended to replace professional medical advice. The views expressed in this podcast may not be those of the host, guest or the management. All right reserved under Chef Sense Podcast and Chef Massey, LLC.

Alice Zaslavsky is a Food Educator, Masterchef alum, and the author of three cookbooks such as "In Praise of Veg", which encourages people to embrace vegetables in a new and delicious way. In this episode, Alice tells the story of how she went from teaching middle school kids on camp how to dice an onion to the Masterchef Australia kitchen. She explains why she is passionate about teaching kids about food from a young age and engaging them in conversations about sustainable food and cultural understanding. She also shares how and why she developed a free digital toolkit, “Phenomenom”, for teachers who want to incorporate food and culture into their classrooms.   Resources and links: “Phenomenom” free digital toolkit Purchase “In Praise of Veg” here Alice Zaslavsky's website Alice Zaslavsky on Instagram Alice Zaslavsky on Facebook Alice Zaslavsky on X Alice Zaslavsky on YouTube Alice Zaslavsky on LinkedIn   Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

Which pedagogical tools can help reconnect children to nature? How can schools, teachers and parents take action to change the current educational systems? What are the effects of food education on our kids? In today's episode we'll look at different educational instruments, which can help children reconnect with food and nature, in particular in schools. Host & production: Valentina Gritti Guests: Barbara Nappini (SF Italy president), Ai Onodera (co-Director of SOKKA, Ocean & Forest School) and Bruno Smadja (Mobile Film Festival director). Music: Leonardo Prieto Useful links: - Petition to ask for compulsory food education in schools (Italy): https://www.slowfood.it/comunicati-stampa/appello-col-cibo-si-educa-col-cibo-si-cambia/  - Mobile Film Festival: https://www.youtube.com/mobilefilmfestival  - Interested in the Food on Film project? Write to education@slowfood.it  - More on Sokka forest and Ocean school: https://vimeo.com/315557265  A project by Slow Food Youth Network (SFYN)

Bakers Journal editor Colleen Cross speaks with Anthony Borgo, coordinator of the baking and pastry arts program and professor of apprentice cook and culinary programs at Georgian College in Barrie, Ont., about his work with students, what they are looking for in a career (hint: leadership positions) and what skills the professional bakers of tomorrow are learning. We also delve into Borgo's rich culinary and baking background, his influences and finish with five rapid-fire questions about baking, pizza, pasta and more! Anthony's new podcast featuring exciting and meaningful conversations about food. Click here to listen. Learn more about Georgian College and the professional bakers of tomorrow here. Listen now!

During a recent event, speakers came together to celebrate food diversity, scientific advances, and community innovation. This week's episode of “Food Talk with Dani Nierenberg” features two panels from the program moderated by Dani. First, panelists discuss the power and privilege that shape food and agriculture systems, what we can learn from looking back at traditional foodways, and why communities must be engaged in growing their own food. Then, speakers explore the educational approaches that are nurturing the next generation of food systems leaders, the value of bringing culturally relevant ingredients into the classroom, and how programs can connect food, nutrition, and planetary health.  Speakers include Rachel Atcheson, Deputy Director for the New York City Mayor's Office on Food Policy; Sheryll Durrant, Board President of Just Food and the Food and Agriculture Coordinator for the International Rescue Committee; Jessica Harris, an author and journalist, leading expert on foodways of the African Diaspora and Professor Emeritus at Queens College; Tony Hillery, CEO and Founder of Harlem Grown; Michael Kotutwa Johnson, a member of the Hopi Tribe in Northern Arizona, an Indigenous Resilience Specialist at the School of Natural Resources and the Environment and an Associate Faculty at the Indigenous Resilience Center at the University of Arizona; Stephen Ritz, Executive Director of Green Bronx Machine; Karen Washington, a farmer and activist with Rise and Root Farm; and Marion Williams, National Program Director for Wellness in the Schools. This event was held in partnership with the Periodic Table of Food Initiative, Food EDU, The Rockefeller Foundation, the American Heart Association, and the Alliance of Bioversity International - CIAT.  While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.    

Not sure what to eat? When to eat? What a portion/serving size is? What "healthier" more nutrient dense foods are in each food group? I got you! Questions, comments, want more in depth work? Please reach out! Email: healthmyfriend@gmail.com IG: ⁠Abby Mallard - Health, My Friend - Food Freedom & Self Love (@healthmyfriend) • Instagram photos and videos⁠ I am in your corner and you matter!

In this episode of the ChefJKP Podcast, Peggy reflects on the importance of food education and how it is lacking in today's society. She mentions that most children these days only see food in packages in the fridge and don't have the opportunity to learn about the origins and quality of the ingredients. Listen in as Peggy provides a glimpse into her childhood memories of Hong Kong street food, the vibrant and bustling atmosphere of Temple Street, the raw and authentic wet market experience, and the importance of food education. ChefJKP and Peggy discuss:•               Importance of Food Education•               Peggy's Transition  to Hospitality•               Winning a Bid for Lord's Cricket Ground Catering•               Opening a Pub for Guy Ritchie and Madonna•               Moving to Michelin Starred OperationsYou can follow Peggy on HERE  This show is bought to you by Twentyone06 - you can follow them on HERESupport the showFollow The Chef JKP Podcast on Instagram HERE

On today's show, Amber King is on the ground in London. She discusses the Julian Assange proceedings and how events have unfolded so far. GUEST OVERVIEW: Amber is a founding member of Moms Across America, March Against Monsanto-Seattle, Seattle4Assange, Roar Media, Alliance for Knowledge and Reason-Alaska and various other groups seeking food sovereignty and freedom. Amber is the host and Executive Producer of Brave Nu Future and the Technocratic Panopticon Sports shows on ROAR Media, where she seeks to break the chains that bind us, expose the realities behind the NWO and help the people prepare and organize to keep a free society at the end of late state capitalism on the brink of the automation age. From the Pacific NW, professionally she has worked in Contract Administration, Higher Education, Construction, Commercial Fishing, Nutrition and Food Education, and all levels of state and federal government and is a small business owner. Foller her on Twitter/X: https://twitter.com/akamber For more info on ROAR Media visit: https://linktr.ee/RoarMediaGroup

Almost 20 years ago, Cherylann Walsh decided to make a change in her community, serving residents right out of her own home. That desire to help others has grown into Project Just Because, an organization in Hopkinton that makes sure everyone who needs a meal can get it, regardless of allergies, dietary restrictions, or family size. Project Just Because also works to keep residents safe, healthy, and full of joy through their programs. Cherylann and Erica Solitro join Nichole to talk about their efforts and how you can help them provide for Massachusetts families in need.

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Welcome to Color Me Green, a podcast focused on making the world a greener place. Every week we are going to be discussing topics about sustainability, climate change, and more. The goal for this show is for you to learn something new and hopefully take something away and implement it into your daily routine. Even just the simple act of sharing this podcast with your friends and family, is an act of making a difference.In today's episode, we are learning about the lives hens and production processes of the egg industry.  Support the showbuzzbox cocktails - http://shop.buzzbox.com/colormegreen - Save 20% with code COLORMEGREENSupport the show here: https://www.buzzsprout.com/2025990/supportSave 10% on your order at Plastic Free Pursuit with code COLORMEGREEN - www.plasticfreepursuit.com/colormegreenShop sustainable phone cases with PELA - https://tinyurl.com/5n6z8xexFollow along on IG @colormegreenpodcastListen on other platforms: https://colormegreen.buzzsprout.com

The Doc And Chef: Translating Nutrition Science To Your Plate Join Dr. James Loomis and Caryn Dugan as they take you on an insightful journey from nutrition science to your plate. Delve into the health benefits of a plant-based diet, debunk popular myths, and get inspired by patient transformations. Chef Caryn shares her tantalizing plant-based recipes, truly translating science into delectable meals. Tune in for this perfect blend of medical expertise and culinary creativity. #PlantBasedNutrition #HealthyEating #ScienceToPlate" Disclaimer:Medical and Health information changes constantly. Therefore, the information provided in this podcast should not be considered current, complete, or exhaustive. Reliance on any information provided in this podcast is solely at your own risk. The Real Truth About Health does not recommend or endorse any specific tests, products, procedures, or opinions referenced in the following podcasts, nor does it exercise any authority or editorial control over that material. The Real Truth About Health provides a forum for discussion of public health issues. The views and opinions of our panelists do not necessarily reflect those of The Real Truth About Health and are provided by those panelists in their individual capacities. The Real Truth About Health has not reviewed or evaluated those statements or claims. 

On this episode of the "Helping Families be Happy Podcast," host, Christopher Robbins husband and father of nine, residing in the Central Valley of California talks to Brooke Jordan, who is introduced as having a BA in English and editing from Brigham Young University.    She has 10 years of experience in the publishing industry and currently serves as the editorial director at Familius. Brooke Jordan is also a prolific author with over 20 books to her credit, including the "Lit for Little Hand" series, "I Dig Bathtime," and "How Does Our Food Grow." She has worked in collaboration with the United Nations Organization Kitchen Connection. Additionally, she is an award-winning editor and book designer.   This episode promises to be an insightful discussion about instilling healthy food habits in children and understanding the broader implications of food choices on individuals and the environment.   Episode Highlights: 01:05: Christopher Robbins and Brooke Jordan explore the topic of where our food comes from and how to help children understand and appreciate the journey from farm to plate. 01:39: Brooke Jordan is the author of the book "How Does Our Food Grow?" The book delves into various angles of exploring how food is produced and its connection to fitness and health. 02:58: Brooke explains the natural collaboration between her book, "How Does Our Food Grow?" and Kitchen Connection, which is a part of the United Nations. 04:32: The podcast episode discusses the importance of exposing children to a wide variety of flavors early on to reduce picky eating tendencies as they grow. 04:58: Christopher Robbins, shares his experience of moving from Utah to California and being surprised that oranges can be picked directly from trees. 05:56: Brooke shares an anecdote about the surprise of picking oranges from trees in California and highlights how such experiences can spark curiosity in children. 07:02: Brooke Jordan emphasizes the importance of teaching children about the global food system and how various foods are transported from different regions to provide the diversity of options people love. 08:50: Brooke highlights the interactive and experiential approach of teaching children about food origins, encouraging them to become curious and informed about the sources of the food they consume. 10:50: Brooke Jordan explains her parenting philosophy of not categorizing foods as "good" or "bad" but focusing on the impact of different foods on the body. Instead of labeling foods as healthy or unhealthy, she emphasizes teaching children what each food does in their bodies. 12:00: By teaching children about the specific benefits of various foods, Brooke aims to empower them to make informed choices without feeling guilty about occasional indulgences. 13:55: Brooke points out that beans when paired with rice, create a complete protein, which has significant implications for addressing global hunger problems. 15:04: Brooke discusses the importance of choosing a more plant-based diet, even if not fully vegetarian, as it requires less water compared to livestock farming. 16:05: Brooke emphasizes the importance of approaching environmental issues and food choices with children in a positive and empowering manner.   3 Key Highlights This episode provides valuable insights into fostering a deeper understanding and appreciation of agriculture and the sources of our food. Brooke talks about the significance of exploring different foods and fostering an appreciation for the global food system and the diverse ways in which food is grown and transported. Brooke explains the critical role of legumes and plant-based foods in sustainable agriculture and the significant impact these food choices can have on our planet's well-being. Tweetable Quotes “Certain fruits and vegetables can be picked directly from trees, such as apples and oranges. However, other foods involve consuming different parts of the plant, which may not be immediately visible. For instance, broccoli and cauliflower are eaten for their flowers and potatoes and sweet potatoes are grown underground.” – Brooke “Various foods require different conditions to thrive. Some foods need more water, others more sunlight, and some require more energy overall to cultivate. These nuances provide an opportunity for engaging conversations with children, starting with the basic understanding of how certain fruits and vegetables grow and building upon that knowledge to explore their specific requirements for growth.” – Brooke “By understanding the impact of different foods on their bodies, children can make well-informed decisions and develop a healthier approach to eating.” - Brooke   Resources Mentioned Helping Families Be Happy Podcast Apple Podcast Editing  

Knowing where food comes from may not seem essential to some.  Why know how to grow a courgette when you can simply buy one at the supermarket? But is that attitude sustainable in a world with rising costs, rising temperatures, and rising global insecurity? A recent study suggests our knowledge about food in the UK – how it is made and where it comes from – is limited. 25% of children surveyed said they thought strawberries grow underground. You may be tempted to blame the parents – 20% of them could not recognise a courgette. These figures are not designed to attack anyone, but they highlight the point, there is a knowledge gap. So, in this episode of the Food Matters Live podcast, made in partnership with the charity School Food Matters, we ask: How do we, as adults, help kids learn more about food?  Guests: Stephanie Slater, Founder & Chief Executive, School Food Matters Chantelle Nicholson, Chef & Owner of Apricity Restaurant Linde Stael, Sustainability and Foundation Manager, Belazu Foundation

In this chat, Sadhguru got candid about his childhood, education, homeschooling, and spirituality. He opened up about his love for motorbikes and golf. He takes us through a day in his life and advises us on eating habits we all should follow for healthier living. More wisdom, join us in your favorite social media.. Tiktok : https://www.tiktok.com/@sadhguruji Snapchat : @sadhgurustory Instagram : https://www.instagram.com/sadhgurustory/ --- Send in a voice message: https://anchor.fm/sadhgurustory/message

Dr. Rick is co-hosting a Raw Food Mastery Summit. It's FREE but you must register here: https://rawfoodmasterysummit.com/?utm_source=chefaj Dr. Rick Dina, D.C. became interested in nutrition in 1986 and has been studying and practicing raw plant-based nutrition since 1987. He worked at Hippocrates Health Institute and for the Juiceman before entering Life Chiropractic College in 1993. After graduating in 1997, he practiced at True North Health Center from 1997 until 2001, helping patients recover from high blood pressure, high cholesterol, diabetes, autoimmune diseases and other nutritionally related health challenges with fasting and whole food plant based nutrition. After teaching at Bastyr University, Rick maintained a private chiropractic and nutrition practice from 2003 until 2008 in San Rafael, CA, with his wife Dr. Karin Dina, D.C. To learn more about his services: https://rawfoodeducation.com/ To book a private consultation: https://rawfoodconsulting.com/ Love & Kale, Chef AJ

Dr. Rick is co-hosting a Raw Food Mastery Summit. It's FREE but you must register here: https://rawfoodmasterysummit.com/?utm_source=chefaj Dr. Rick Dina, D.C. became interested in nutrition in 1986 and has been studying and practicing raw plant-based nutrition since 1987. He worked at Hippocrates Health Institute and for the Juiceman before entering Life Chiropractic College in 1993. After graduating in 1997, he practiced at True North Health Center from 1997 until 2001, helping patients recover from high blood pressure, high cholesterol, diabetes, autoimmune diseases and other nutritionally related health challenges with fasting and whole food plant based nutrition. After teaching at Bastyr University, Rick maintained a private chiropractic and nutrition practice from 2003 until 2008 in San Rafael, CA, with his wife Dr. Karin Dina, D.C. To learn more about his services: https://rawfoodeducation.com/ To book a private consultation: https://rawfoodconsulting.com/ Love & Kale, Chef AJ

For Coaching: https://docs.google.com/forms/d/e/1FAIpQLSdYJp_eLAlWdwP2acJ4rnRCx_POiyxC9ymbDCtA6R04x9i4YA/viewformToday we talk about the obesity epidemic and the overwhelming nuances that come with answering; What Causes Weight Gain? At the end of the day, it is the baseline of a calorie deficit that will get us to the goal of losing fat but that is not all that it takes. We discuss: 1. Science 2. Environmental Food Marketing 3. The Sedentary Health Crisis 4. Food Education 5. Exercise and Training Education 6. Generational Adverse Affects to Obesity 7. A Personal Story About My Husband & I's Differing Environmental Upbringing (and how it affected our health differently) 8. The Solution 

During this episode, we'll hear the story of an Indigenous food expert and the many layers of their most recent project and spend time with NFL Kansas City Chiefs center Creed Humphrey.

Robin DeCicco of Power of Food Education shares a realistic approach to improving your health by reminding us of the power to check in with our bodies to ensure that our daily habits are serving us. She shares on seeing food as more than just caloric intake and says that eating for comfort is alright as long we can pause and ask ourselves what motivates us to make these choices. It's essential to understand what triggers our food choices, and she reminds us that it's possible to build new habits by prioritizing our health.Please tune in to enrich your mind with this beautiful conversation where we get real on the habits that we've overcome. You can connect with Robin by visiting her website: www.poweroffoodeducation.comPlease support my podcast by becoming a monthly donor on my Patreon. You can also book a Theta Healing session with me at https://linktr.ee/DebbiesugarbFinally, please rate and review my podcast on Apple. Hosted on Acast. See acast.com/privacy for more information.

For the final installment of our Mountain Towns & Local Food Systems series, Kara Williard talks to Rachel Landis, Executive Director of the Good Food Collective in Durango, CO. Rachel discusses why she left a career of guiding and ski patrol to be the ultimate facilitator of local food systems; they nail down what a food hub is; what a “just and regional food system” looks like; how she works to bring people in her community together; some of the unique programs of the Good Food Collective, such as a Produce Prescription Program with the local hospital; then, Jonathan and Kara recap the series, their major takeaways, and why they were left inspired.TOPICS & TIMES:Ski Patrol & Guiding & Rachel's Journey Into Local Food Systems (2:05)The Good Food Collective (5:23)Working with Institutions (7:58)“Just and Regional Food System” (12:06)Food Education (17:06)Fruit Gleaning Program & Fruit for Good (22:41)Regional Food System Challenges & Connectivity (29:33)Produce Rx Program (35:29)Food Justice & the La Plata Good Equity Program (41:14)Getting Involved (51:32)Series Recap with Jonathan (59:20)RELATED LINKS:Instagram: @goodfoodcollectivecoWebsite: https://www.goodfoodcollective.org/Mountain Towns & Local Food Systems, Pt. 1: Setting the StageMountain Towns & Local Food Systems Pt 2: Regenerative Farming, Cow Cuddling, and MoreMountain Towns & Local Food Systems Pt 3: Chris Rubens on Skiing and Farming in Revelstoke Become a Blister Member / Get our Buyer's GuideSubscribe to our Gear Giveaways & NewsletterOUR OTHER PODCASTS:CRAFTED Bikes & Big IdeasOff The CouchGEAR:30 Hosted on Acast. See acast.com/privacy for more information.

This is the last episode of season 1. We will be back soon with more episodes!   Trigger warning: Eating disorders   This episode touches on so many wonderful topics! Liz shares her history of her eating disorder and how that led her to create the Homegrown Education Curriculum. She talks about how we can educate our own kids (no matter what age) on the food they are eating and give them a lifelong, healthy relationship with food. She dives into what the Homegrown Education Curriculum is and how individuals can use it in their home or school. Finally, the conversation weaves in and out following the theme that food education IS food FREEDOM. Ultimately, we want our kids (and ourselves) to have the knowledge and freedom to choose the best foods for our family. This is an episode you won't want to miss!    Books Mentioned: Nourishing Traditions Nourishing Traditions Cookbook for Children   Films Mentioned: From the Source on the Magnolia Network Master Chef Junior   Resources Mentioned: UDF (United Dairy Farmers)   Connect with Liz Haselmayer: @homegrown_education Homegrown Education Homegrown Podcast   Christine's Starting Solids with Baby Online Course: Nurtured Foundations The Nurtured Foundations Cookbook  

Food is loved by everyone, it's such a vital part of our lives. I'm joined today by Siiri Sampson, a Seattle, Washington native with a passion for food. Bur her journey did not start with food. She went to college to be trained as a modern dancer but realized it wasn't for her halfway through. She then switched to constitutional law and graduated with a bachelor's degree. She wrote her thesis on same-sex marriage and the constitution-- The Supreme Court ruled in favor of same-sex marriage 10 years later.  After shifting gears, she found marketing, then food. She trained with many award-winning chefs and traveled the world to immerse herself in learning. She moved to Spain to train with farmers, winemakers, and chefs and she now teaches and consults through her online school. Her current focus is on food education and helping others feel empowered in the kitchen. She offers guidance from her unique background in medical, nutrition, fitness, and as a professional chef. Using her passion for food, she has helped her clients understand how food plays a part in their lives. Siiri believes that a recipe isn't necessary. Once you are able to connect with the ingredients, it can foster creativity. This is something that she has learned as she is a type-A personality and has used the kitchen as an outlet to express her creativity. Now, she shares with others how to do the same. Later this year, she will host her first chef excursion, Core Kitchen. An all-inclusive five-day immersion in the culture of Italy. It allows participants to experience all aspects of creating meals from farm to table, and to learn about ingredients, techniques, and tools to enhance their cooking experiences. Connect with Siiri on the GRAM @siirisampson or check out her WEBSITEConnect with Emmy on the GRAM  @heyheyemmy or hang out on Facebook. You've always wanted a VIP invite to the coolest party, right? Then you want to be an Instagram Insider. You will get all the current algorithm hacks and tips to grow your following, bring in new potential clients (and friends), and make some MONEY with the GRAM Here's your invitation to the VIP INSTAGRAM INSIDER SCOOP INVITE! 

(Part 1) Food is more than just fuel! Cooking is all about community. We are pleased to welcome Navy veteran, chef, educator, and business owner Pam Dennis to the show -- Chef Pam teaches her community how to share the joy of cooking with their family and friends.Learn more about Chef Pam's Kitchen: https://www.chefpamskitchen.comQuestions? Comments? Continue the discussion by requesting access to our exclusive WVF Facebook Group.⭐⭐⭐⭐⭐Wisconsin Veterans Forward is brought to you by the Wisconsin Veterans Chamber of Commerce, a nonprofit organization that serves veterans and military families by supporting veteran owned and veteran-friendly businesses throughout the state. On behalf of our members, we serve as an advocate for Wisconsin's veteran business community and promote economic opportunity for military veterans, military families, and veteran-friendly businesses.Follow us on all platforms: https://linktr.ee/Wivetschamber Intro & Outro Themes: Barry Dallas - I'm Gone (https://uppbeat.io/t/barry-dallas/im-gone)Noise Cake - Light It Up (https://uppbeat.io/t/noise-cake/light-it-up)

(Part 2) Food is more than just fuel! Cooking is all about community. We are pleased to welcome Navy veteran, chef, educator, and business owner Pam Dennis to the show -- Chef Pam teaches her community how to share the joy of cooking with their family and friends.Learn more about Chef Pam's Kitchen: https://www.chefpamskitchen.comQuestions? Comments? Continue the discussion by requesting access to our exclusive WVF Facebook Group.⭐⭐⭐⭐⭐Wisconsin Veterans Forward is brought to you by the Wisconsin Veterans Chamber of Commerce, a nonprofit organization that serves veterans and military families by supporting veteran owned and veteran-friendly businesses throughout the state. On behalf of our members, we serve as an advocate for Wisconsin's veteran business community and promote economic opportunity for military veterans, military families, and veteran-friendly businesses.Follow us on all platforms: https://linktr.ee/Wivetschamber Intro & Outro Themes: Barry Dallas - I'm Gone (https://uppbeat.io/t/barry-dallas/im-gone)Noise Cake - Light It Up (https://uppbeat.io/t/noise-cake/light-it-up)

Elizabeth and Dana chat with Kelly Fullerton about how to approach food and nutrition in the school setting from a weight-neutral perspective. Based in Melbourne, Australia, Kelly is both an experienced physical education teacher and trained nutritionist. She regularly leads professional learning opportunities and in-school enrichment experiences focused on positive food education. Kelly is passionate about taking a curious, engaging, and sensory-based approach to food and nutrition. In this episode, Kelly shares her perspective on so-called healthy eating, how to best talk about food around students, and how adults can create a healthy relationship with food themselves. This episode is part of our weight-neutral wellbeing series. Show notes can be found at www.teacherfanclub.com

In this week's episode, we hear from Lisa Gross, owner of League of Kitchens. She is one such human. She's the founder of a business that at every level values women in ways that are revolutionary. Packed into one company, she has managed to capture what America needs most right now: meaningful cultural exchange, putting women at the center of the story, celebrating diversity, celebrating immigrants, and being revolutionary by paying women for their talents (talents, I will add, that have been taken for granted historically as household “duties”).  As the daughter of a Korean immigrant and a Jewish New Yorker, Lisa Gross was raised on one grandmother's denjang-guk and the other's matzoh ball soup. Her company, The League of Kitchens, which employs immigrant women as in-home cooking instructors, is borne out of her passion for New York City, her love of cooking, and her connection to the immigrant experience. Lisa is an artist, educator, and social entrepreneur.

This week, I speak with Kara Heckert, a regional director at the nonprofit American Farmland Trust. Its mission is to save America's farms and ranches. Kara works there on agricultural sustainability and natural resource conservation in California. America's farmers are facing some very real challenges right now. Wildfires, drought, loss of farmland, and a history of discrimination. In this episode, we look more closely at all these issues. 

Today, we're talking about rice with farmer Michael Bosworth!  California grows 20 percent of America's rice, and nearly all of the country's sushi rice. Ninety-seven percent of the state's rice farms are located in the Sacramento Valley.  One of these farms is run by Michael, who comes from a family of farmers dating back to the 1870s. He went to college to study farming and has been a farmer his whole life. The man has rice in his veins! Michael is a different kind of rice farmer. While the majority of California rice is grown for sushi, Michael has shifted to nurturing unique varieties of grains grown less with a focus on yield and instead with a focus on flavor. His new company, True Origin Foods, was a small idea before the pandemic hit. Today, with the rise in home cooking and the growing consumer desire to buy local, Michael's business model is thriving.   

Dates are such a fascinating desert fruit. They grow on date palm trees, which may be one of the oldest cultivated trees in the world, dating back over 5,000 years. They're not only tasty, but they're a pretty cool food to learn about, too. Today's guest teaches us all sorts of fun facts. I learned so much talking to her!  Like, did you know that dates are considered a berry? Or that the dried fruit is more than 50 percent sugar?  Joan Smith runs Rancho Meladuco Date Farm in Coachella Valley, California. She's a CPA who shifted her career to date farming. She's a mother, a home cook, and a backyard gardener. Her dates are so delicious, they've been featured in Bon Appetite and Oprah magazines!  She shares her favorite date recipes, fun facts about date plants, tales of her farm dogs, and how she makes a point to give back to her community! 

As Americans search for ways to cook more at home with limited time, the blender provides easy answers. It's a useful tool in our search for healthier eating, too. What easier way to turn kale into breakfast?  In a recent study, 54% of consumers said they care more about the healthfulness of their food and beverage choices in 2020 than a decade ago. People want to eat healthy, and Tess leverages the blender to help them learn how. Tess Masters is an actor, lifestyle personality, and cookbook author. She's been featured in the LA Times, Washington Post, Glamour, and more. She was recently the spokesperson for KitchenAid. She runs the popular website, The Blender Girl. 

In one survey, 93% of respondents said they wanted to eat healthier. In another survey, 49% of people said they want to eat mindfully, rather than dieting.  Today's guest is one of these Americans--a busy mom who wanted to leave a better food legacy for her family, so she started a meal planning company, The Fresh 20. In this episode, we talk about her tips for being practical in the kitchen, how she raises healthy children, and how she feels inside her healthier body.  Melissa Lanz is a former marketing executive who quit her day job to focus on healthy food. She's an author of the book The Fresh 20, and runs a meal planning service with the same name. She's been featured in The New York Times, Instyle, among others, and as a contributing editor for Shape Magazine. She's also a wonderful cook, a mother, and a good human.   

I'm excited to introduce you to Beth Lee. She grew up enjoying her grandma's traditional Jewish baked goods, but they were never written down. So, Beth took a journey, interviewing people across the world to capture and publish a new cookbook based on essential Jewish baking from across the diaspora. It's a beautiful story of family, culture, and tradition. 

Welcome to Season 2 of Raising Kale! In Season 1, I asked our guests what listeners like you can do to become "Kale Raisers" and improve your own communities. Their #1 answer? Eat local and get to know your farmers. So, in Season 2, Farmers & Families, I'll be talking to more farmers. We'll learn about what they're growing, and how they're innovating, and what they're doing to improve their communities in addition to feeding people.  We start Season 2 in America's Farm-to-Fork Capital, Sacramento, California. Our farmer, Sara Bernal, works on an urban farm that's run by the nonprofit, Center for Land-Based Learning.   Urban farming takes place in cities on small plots, not in the country. The average farm size in America in 2012 was 434 acres! But the majority of urban farms are just 5 acres or less.  According to the Food and Agriculture Organization of the United Nations, a quarter of the world's urban population gets their food from urban farms. 15% of the world's food is grown in cities. As more and more of the world's population lives in cities, our food supply and our farmers are moving there, too.  Urban farmers like Sara Bernal are keenly aware of the needs of their communities and are not only growing food to feed them, but also rising up to meet social needs like hunger. Sara Bernal is a farmer, a community activist, a rad human, and a true Kale Raiser! She has lived and worked around the world from Bangladesh to Italy, but it's in West Sacramento, California where she's transforming her community through food. She's the program manager for the nonprofit Center for Land-Based Learning, where she runs an urban farm program that trains new farmers, feeds the hungry, and tirelessly makes the world a better place.