Podcast appearances and mentions of sophie egan

If you've had a child in America anytime in the past, oh, 80 years, there's one message about what to feed them that has been impossible to ignore: MILK! Kids need lots of milk to grow big and strong.  Or do they?  On this week's episode of Pressure Cooker, Jane and Liz journey back through history to uncover when and why milk came to be seen as an essential part of a healthy child's diet. Then, our hosts interview Sophie Egan, the Director of the Stanford Food Institute and the author of the 2020 book How to Be a Conscious Eater, to answer the question: how much milk, if any, do kids actually need? To keep up with upcoming Pressure Cooker news, JOIN OUR NEW NEWSLETTER at pressurecook.substack.com Further Resources: How To Be A Conscious Eater by Sophie Egan Spoiled: The Myth of Milk As Superfood by Anne Mendelson How Much Dairy Do Children and Adults Actually Need? (The Washington Post)  See omnystudio.com/listener for privacy information.

All this week, the Brian Lehrer Show will be taking a closer look at some of the most pervasive nutrition myths with Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet (Workman, 2020), and contributor to the New York Times, most recently the article "10 Nutrition Myths Experts Wish Would Die." Today, busting the myths that consuming soy products increases the risk of breast cancer and that nutrition advice keeps changing a lot with Marion Nestle, professor emerita of nutrition, food studies, and public health at NYU and the author of many books, including her latest, Slow Cooked: An Unexpected Life in Food Politics (University of California Press, 2022).

All this week, the Brian Lehrer Show will be taking a closer look at some of the most pervasive nutrition myths with Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet (Workman, 2020), and contributor to the New York Times, most recently the article "10 Nutrition Myths Experts Wish Would Die." Today, busting the myths that you should never give small babies peanuts, and that you can't get enough protein with a vegetarian diet with Christopher Gardner, director of nutrition studies at the Stanford Prevention Research Center and the Rehnborg Farquhar Professor of Medicine at Stanford University.

All this week, the Brian Lehrer Show will be taking a closer look at some of the most pervasive nutrition myths with Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet (Workman, 2020), and contributor to The New York Times, most recently the article "10 Nutrition Myths Experts Wish Would Die". Today, she and Daphene Altema-Johnson, program officer with the Food Communities & Public Health Program at the Johns Hopkins Center for a Livable Future, will dispel the myth that white potatoes are unhealthy and the notion that plant-based milks are better for you than cow's milk. 

All this week, the Brian Lehrer Show will be taking a closer look at some of the most pervasive nutrition myths with Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet (Workman, 2020), and contributor to The New York Times, most recently the article "10 Nutrition Myths Experts Wish Would Die". Up today, Bisi Alli, dual board-certified internal medicine and lifestyle medicine physician, joins the conversation about why an increased calorie intake doesn't necessarily equal weight gain and how some diabetics can consider adding fruit to their diets. 

All this week, the Brian Lehrer Show will be taking a closer look at some of the most pervasive nutrition myths with Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet (Workman, 2020), and contributor to the New York Times, most recently the article "10 Nutrition Myths Experts Wish Would Die". Up first, why fresh fruits and vegetables aren't always healthier than canned and why not all fat is "bad" fat.

Did you know that as consumers, food waste is one of our biggest impacts on the climate crisis? Discover how you can cut back on food waste and make more eco-friendly food choices from internationally recognized author and food waste warrior, Sophie Egan. In this episode, she covers the impact food waste has on our planet, shares her tips for reducing it in our everyday lives, and so much more.

Hey friends, so stoked to bring you another guest who speaks on topics related to LESS, ENOUGH, sustainability and climate! You can read ALL the things about her at her website here: https://www.deliberateless.com and also on her linked in bio: https://www.linkedin.com/in/melissa-c-97113613/  Mom of three, she is SUPER intentional- hence, deliberate- less. She really does make very intentional decisions for herself and her family and I appreciate the thought and time and research she puts into the things she buys, owns, and feeds her family. I've always admired her on her social media account and getting to know her better via our Bike Ambassador team last year. Here are some awesome links and references she points out: Imperfect Foods - food/produce delivery, preventing food waste! Books:"How to Be a Conscious Eater" by Sophie Egan "Secondhand: Travels in the New Global Garage Sale" by Adam Minter Shopping: Azure Market - bulk food thredUp Online consignment Joyfill refill market Buy Nothing Project (find your local group!) Time Magazine article: "We Analyzed the Emissions 4 Families Generated in a Week. Here's What We Learned About Living Greener" Podcast Rec: How to Save a Planet In my intro, I mention this podcast I recently listened to on the Rich Roll podcast—   https://www.richroll.com/podcast/sylvia-earle-660/

Sophie Egan is my guest on Episode 119 of Inside Ideas with Marc Buckley. Sophie Egan, MPH is the author of How to Be a Conscious Eater (Workman, 2020)—named one of Bon Appétit's “Favorite New Books for Climate-Friendly Cooking and Life”—and the founder of Full Table Solutions, a consulting practice that's a catalyst for food systems transformation. She is also a contributor to The New York Times Health section. An internationally recognized leader at the intersection of food, health, and climate, Sophie serves as Director of Strategy for Food for Climate League, Co-Director of the Menus of Change University Research Collaborative, and Senior Advisor for Sustainable Food Systems at R&DE Stanford Dining. For over five years, Sophie served as the Director of Health and Sustainability Leadership/Editorial Director for The Culinary Institute of America's Strategic Initiatives Group. Sophie's writing has been featured in The Washington Post, TIME, Parents, The Wall Street Journal, Bon Appétit, WIRED, EatingWell, Edible San Francisco, FoodTank, and Sunset. (Boulder, CO) http://www.sophieegan.com/

Join me and my guest Sophie Egan today on Mojo50 at 10:00am CT. We will discuss Sophie Egan's new book "How To Be Conscious Eater".To be a conscious eater is not about diets, fads, or hard-and-fast rules. It's about being armed with the facts to navigate hype, marketing, and misinformation in order to make food choices you can feel good about. And while nutritional guidance, environmental science, and social movements evolve over time, the advice in HOW TO BE A CONSCIOUS EATER is evergreen and straightforward, from an expert on eating in a way that is good for you, for others, and for the planet. Listen on:www.Mojo50.comLive streaming via Facebook: https://www.facebook.com/Therichsolution/

When it comes to food, there are many labels, many choices, and even more confusion for the everyday consumer! But there is a way to cut through the chaos and find the best choices for you and your family. This week, I speak with guest Sophie Egan, author of “How to be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet.” Tune in to learn about some simple tips for how to use your purchasing power in support of your health and that of the planet. #nutrition #food #ClimateAction

Join my guest and me today at The Rich Solution on mojo50.com @ 10:00am CT. Sophie Egan, an author and leader at the intersection of food, health, and climate. She will speak to "How To Be A Conscious Eater" and how this practical guide offers bottom-line answers to the most top-of-mind questions about what to eat. Listen on:www.mojo50.comHeart RadioiTunesAppleLive streaming via:YouTube and Facebook:https://www.facebook.com/Therichsolution/https://www.youtube.com/c/therichsolution

Sara and Nicole have some ideas to support your New Year Resolutions for 2021! Lose weight like crazy even if you have a crazy life! : life lessons and a breakthrough 30-day nutrition and fitness solution! / Autumn Calabrese https://mcpac.mcpl.lib.ny.us/record=b2029682 Stay positive : encouraging quotes and messages to fuel your life with positive energy / Jon Gordon, Daniel Decker https://mcpac.mcpl.lib.ny.us/record=b1976843 How to say no without feeling guilty : and say yes to more time, more joy, and what matters most to you / Patti Breitman and Connie Hatch https://mcpac.mcpl.lib.ny.us/record=b1343865 Don't panic! : how to manage your finances and Financial anxieties during and after Coronavirus : tips, tricks, and guaranteed ways to secure your future / Christine Ibbotson https://mcpac.mcpl.lib.ny.us/record=b2012834 The 30-day money cleanse : take control of your finances, manage your spending, and de-stress your money for good / Ashley Feinstein Gerstley https://mcpac.mcpl.lib.ny.us/record=b1871898 The art of happiness at work / His holiness the Dalai Lama and Howard C. Cutler https://mcpac.mcpl.lib.ny.us/record=b1393546 The art of happiness : a handbook for living / the Dalai Lama and Howard C. Cutler https://mcpac.mcpl.lib.ny.us/record=b1322286 How to be a conscious eater : making food choices that are good for you, others, and the planet / Sophie Egan ; illustrated by Iris Gottlieb https://mcpac.mcpl.lib.ny.us/record=b2013130 Intuitive eating : a revolutionary anti-diet approach / Evelyn Tribole, MS, RDN, CEDRD-S, Elyse Resch, MS, RDN, CEDRD-S, FAND https://mcpac.mcpl.lib.ny.us/record=b2025374 Fitness Professional's Manual https://mcpac.mcpl.lib.ny.us/record=b1719030 PLUS: Dance Class Programs https://www.myplate.gov/life-stages/preschoolers Keeping Kids Active While Homeschoolinghttps://www.dhs.gov/employee-resources/blog/2020/09/22/keeping-kids-active-while-homeschooling Kids Active Indoors https://discoveries.childrenshospital.org/kids-active-indoors/ Teens can participate in health library programs here: https://bookriot.com/read-harder-2021/?amp_js_v=0.1 Sal also has some wild "holidays" celebrated in January... check them out, along with the rest of the year, here: https://nationaltoday.com/national-day-calendar/  

Long before the coronavirus began disrupting America's trillion-dollar meat industry, lab-grown proteins were upending the way we consume chicken, pork and beef. With an environmental footprint far smaller than traditional animal agriculture, are cell-cultured and plant-based meat products—now on the menus of major chains like Burger King—still the future of food? Will food science and tech help us make better-informed decisions for our bodies and the planet, or do we need to get back to basics? Join us for a conversation on the future of food with Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet, and Chase Purdy, author of Billion Dollar Burger: Inside Big Tech's Race for the Future of Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sophie Egan is an Author, Consultant, Journalist, Professor and former Director of Health and Sustainability at the Culinary Institute of America. Her interest in food politics began during several stints in her youth living in Italy and observing firsthand the farm to fork tradition of Italian cuisine. These experiences later shaped her ethos as she became an expert in food distribution, safety and equity. These last 5 years have seen her publish 2 books, serve as a professor at Stanford University, produce columns and advice for the publications such as the New York Times and Bon Appetit, as well as begin her own consulting firm, Full Table Solutions. She speaks with Aaron about the burgeoning alternative protein market, what it really takes to be a conscious eater, as well as the merits of a squirrel influenced diet. Follow Sophie on Twitter @SophieEgan and check out her health column in the New York Times. Read her books How to Be a Conscious Eater and Devoured. Visit Full Table Solution's website to learn more about Sophie's consulting work. This podcast is produced by Therma, a smart refrigeration monitoring company. Follow Therma on Twitter, Facebook, and LinkedIn. Learn more about Therma's Point 01 Initiative and the imperative for clean cooling at climate.hellotherma.com

Long before the coronavirus began disrupting America’s trillion-dollar meat industry, lab-grown proteins were upending the way we consume chicken, pork, and beef. With an environmental footprint far smaller than traditional animal agriculture, are cell-cultured and plant-based meat products — now on the menus of major chains like Burger King — still the future of food? "While no one should reasonably be expected to eat a thousand dollar, million dollar burger, so too should we really be questioning the concept of a dollar burger," says Sophie Egan, author of How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet. Will food science and tech help us make better-informed decisions for our bodies and the planet, or do we need to get back to basics? Visit climateone.org/watch-and-listen/podcasts for more information on today's episode. Guests: Sophie Egan, Author, How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet Chase Purdy, Author, Billion Dollar Burger: Inside Big Tech’s Race for the Future of Food Additional Speaker: Riana Lynn, CEO of Journey Foods This program was recorded via video on July 9, 2020.

Let's talk about cravings—what they are, why we have them, and what we can do about them! resources FREE workshops from Simply: Health Coaching Schedule a FREE (and pitch-free) YOURstory session Sophie Egan, Devoured Marion Nestle, Unsavory Truth and What to Eat Nina Planck, Real Food Michael Pollan, The Omnivore's Dilemma Healthy View Radio Charles Duhigg, The Power of Habit Geneen Roth, When You Eat at the Refrigerator, Pull up a Chair! and other books Gretchen Rubin, The Four Tendencies related episodes S1 E10 | What's a health coach? S1 E12 | What's the best way to eat? S1 E14 | Label Reading 101 S1 E17 | Maybe I should give up ... S1 E18 | Giving up gluten S1 E20 | Giving up dairy S1 E 21 | Giving up meat S1 E22 | Giving up eggs S1 E23 | Giving up sugar --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/liza-baker/message Support this podcast: https://anchor.fm/liza-baker/support

What explains the high infection rate of COVID-19 among food-processing workers? Do Americans have a new understanding of food insecurity? And what is “corona-conscious eating”? Elle Simone Scott, Dr. Don Schaffner and Sophie Egan fill us in.

HOW TO BE A CONSCIOUS EATER: Making Food Choices That Are Good for You, Others, and the Planet, by Sophie Egan, offers an easy-to-remember, comprehensive framework for making practical decisions about food.

HOW TO BE A CONSCIOUS EATER: Making Food Choices That Are Good for You, Others, and the Planet, by Sophie Egan, offers an easy-to-remember, comprehensive framework for making practical decisions about food.

HOW TO BE A CONSCIOUS EATER: Making Food Choices That Are Good for You, Others, and the Planet, by Sophie Egan, offers an easy-to-remember, comprehensive framework for making practical decisions about food.

Author Sophie Egan talks about her new book How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet, at Town Hall Seattle.

In this week’s episode: • Conscious eating benefits to our bodies and our environment • Setting a lifestyle that supports healthy eating • Culinary medicine’s role in disease prevention • Deciphering food labels and minimizing food waste

New York Times contributor Sophie Egan shows us how to make your grocery budget stretch while still doing the best you can for yourself, your community, and the world while facing the COVID-19 crisis. We're all in a season of flexibility and adaptation, and in this episode, we share actionable tips on quarantine-ready eating like how to smartly use your fridge and freezer, what "sell by dates" mean, and more from Sophie's book, How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet. For show notes, head to https://brightly.eco/conscious-eating-101

Is organic food really worth it? Are eggs okay to eat? What does it mean if something’s labeled “Fair Trade,” or “Biodynamic,” or “Cage Free”? Health, nutrition, and sustainability expert Sophie Egan explored the world of ethical food choices we face every day. With insight that aims to revolutionize our understanding of food, Sophie drew from her book How to Be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet and was joined in conversation with environmental author and journalist Tim Egan. Using three criteria—is it good for me? is it good for others? is it good for the planet?—Sophie moved past fads and diets to highlight the importance of information in making informed choices amid the chaos of hype and marketing. Sophie unpacked our eating habits from four perspectives—food produced by plants, by animals, by factories, and by restaurant kitchens. She offered tips for buying produce and cutting down on food waste, and illuminates the truth of sell-by dates, the great protein myth, and much more. Listen in with Sophie and Tim for a forward-looking food conversation that could change the way we shop, cook, and eat. Sophie Egan is a Stanford lecturer and New York Times contributor whose work at The Culinary Institute of America and now her own agency, Full Table Solutions, has galvanized a nationwide movement to help all of us make healthier, more sustainable food choices—from moms to mayors, restaurant chains to foodservice companies, K-12 school districts to universities. She has written for the Washington Post, EatingWell, TIME, the Wall Street Journal, Bon Appétit, WIRED, and Sunset magazine. Her first book, Devoured: How What We Eat Defines Who We Are, is a journey into the American food psyche. Timothy Egan is a Pulitzer Prize-winning reporter and the author of eight books, most recently The Immortal Irishman, a New York Times bestseller. His book on the Dust Bowl, The Worst Hard Time received numerous accolades, including a National Book Award for nonfiction. He writes a weekly opinion column for The New York Times. Presented by Town Hall Seattle and PCC Community Markets.

Sophie Egan, gives some advice on to how eat on a budget during these difficult times, and offers her book for free!! #SophoeEgan #Lifestyle #HealthAndFitness

Join me and my guest Sophie Egan tomorrow on Mojo50 at 10:00am CT. We will discuss Sophie Egan's new book "How To Be Conscious Eater".To be a conscious eater is not about diets, fads, or hard-and-fast rules. It's about being armed with the facts to navigate hype, marketing, and misinformation in order to make food choices you can feel good about. And while nutritional guidance, environmental science, and social movements evolve over time, the advice in HOW TO BE A CONSCIOUS EATER is evergreen and straightforward, from an expert on eating in a way that is good for you, for others, and for the planet. Listen on:www.Mojo50.comLive streaming via Facebook: https://www.facebook.com/Therichsolution/

"How to be a Conscious Eater" couldn't come at a better time with the pandemic that's happening in our world. In a world where people tell you to eat this or that, what's in season? What's the deal with all those labels and numbers and the packaging of our food? What's the deal with gluten and what food should I eat or avoid? What the latest on eating red meat? Should I be asking a lot of questions to my grocer or waiter at the restaurant?  Sophie makes things so much easier to understand with this new book. How to make good food choices, and tips on helping out the planet especially when it comes to plastic wrapping or containers.  And with the recent addition of twin boys to her family, she has researched this book and put it in a very easy format to understand. For more information on Sophie and to find out how to get her book go to: www.sophieegan.com        

You've been ordered to shelter in place. But for how long? Days? Weeks? Months? Welcome to Life in HD, the personal development podcast that shines a spotlight on how we live our lives. I'm Joe Lee.   So you've followed the herd, bum-rushed the grocery story, gobbled up all the toilet paper, food and snacks that you could get your hands on in preparation for the long haul. My guess is, you didn't have time to thoughtfully plan out your meals, right? Not that the other shoppers in the store left you many options. The memes and jokes all over social media show American's concerns with being sedentary for the immediate future, over-eating and mindless munching to help pass the time of day. So we're offering some tips on how to survive the COVID19 shelter in place dilemma and come out on the other side healthy, happy, and ready to resume your normal life when things finally get back to normal. On this episode, it's all about making food choices that are good for you. My guest today is Sophie Egan, the Director of Health and Sustainability Leadership for the Strategic Initiatives Group at the Culinary Institute of America... And author of the book How to be a Conscious Eater: Making Food Choices That Are Good for You, Others, and the Planet.

New York Times contributor and Full Table Solutions founder Sophie Egan joins the show to discuss how to be a conscious eater in these uncertain times, when keeping a strong immune system is a foremost concern. Her book also addresses how we eat in general, before CoVid-19...Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken - Cage-free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar gluten, fermented foods and more?

Doug Miles talks to Sophie Egan author “How to be a Conscious Eater: Making Food Choices That Are Good For You, Others and the Planet” on “Talk Across America” Book link available at (www.dougmilesmedia.com)

Sophie Egan a journalist who also holds a master's degree in public health with a focus on health and social behavior. It is the thing that drives her to write and educate and be a source of change for our world. She has a long list of credentials and activities, and now has a new book that is a wonderful guide and can help each of us make decisions on the food we eat and its impact on our planet. How To Be a Conscious Eater--Making Food Choices That are Good for You, Others, and the Planet is just out in book stores--it's a useful tool to have at hand. Sophie was to be at Town Hall on Thursday March 19, 7:30, along with her dad, author Timothy Egan. This is now a Livestream event! www.sophieegan.com

Writer Terese Marie Mailhot discusses her new memoir “Heart Berries” and the importance of empathy for the indigenous experience, comedian Jason Traeger describes his therapist choices in Portland, program director of the American Culinary Institute Sophie Egan talks about what’s known as the American food psyche, and former Fats Domino band member and saxophonist Reggie Houston performs the jazz standard “Autumn Leaves."

In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make Americas cuisine so great. Egan raises a host of intriguing questions: Why does McDonalds have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of perks like free meals for employees; from the American obsession with having it our way to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America's cuisine—like the nation itself—has been shaped by diverse influences from across the globe. Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America. Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Holding degrees from Stanford and UC Berkeley, she has written for Sunset magazine and was named one of the UC Global Food Initiative's 30 Under 30. Her writing has been published in WIRED, Bon Appetit, Time, The Wall Street Journal, KQED, and The New York Times Well blog. She is based in San Francisco. Lori A. Flores is Associate Professor of History at Stony Brook University (SUNY) and the author of Grounds for Dreaming: Mexican Americans, Mexican Immigrants, and the California Farmworker Movement (Yale, 2016). She is based in Brooklyn. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/psychology

In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make Americas cuisine so great. Egan raises a host of intriguing questions: Why does McDonalds have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of perks like free meals for employees; from the American obsession with having it our way to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe. Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America. Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Holding degrees from Stanford and UC Berkeley, she has written for Sunset magazine and was named one of the UC Global Food Initiative’s 30 Under 30. Her writing has been published in WIRED, Bon Appetit, Time, The Wall Street Journal, KQED, and The New York Times Well blog. She is based in San Francisco. Lori A. Flores is Associate Professor of History at Stony Brook University (SUNY) and the author of Grounds for Dreaming: Mexican Americans, Mexican Immigrants, and the California Farmworker Movement (Yale, 2016). She is based in Brooklyn. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make Americas cuisine so great. Egan raises a host of intriguing questions: Why does McDonalds have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of perks like free meals for employees; from the American obsession with having it our way to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe. Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America. Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Holding degrees from Stanford and UC Berkeley, she has written for Sunset magazine and was named one of the UC Global Food Initiative’s 30 Under 30. Her writing has been published in WIRED, Bon Appetit, Time, The Wall Street Journal, KQED, and The New York Times Well blog. She is based in San Francisco. Lori A. Flores is Associate Professor of History at Stony Brook University (SUNY) and the author of Grounds for Dreaming: Mexican Americans, Mexican Immigrants, and the California Farmworker Movement (Yale, 2016). She is based in Brooklyn. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make Americas cuisine so great. Egan raises a host of intriguing questions: Why does McDonalds have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of perks like free meals for employees; from the American obsession with having it our way to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe. Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America. Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Holding degrees from Stanford and UC Berkeley, she has written for Sunset magazine and was named one of the UC Global Food Initiative’s 30 Under 30. Her writing has been published in WIRED, Bon Appetit, Time, The Wall Street Journal, KQED, and The New York Times Well blog. She is based in San Francisco. Lori A. Flores is Associate Professor of History at Stony Brook University (SUNY) and the author of Grounds for Dreaming: Mexican Americans, Mexican Immigrants, and the California Farmworker Movement (Yale, 2016). She is based in Brooklyn. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make Americas cuisine so great. Egan raises a host of intriguing questions: Why does McDonalds have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of perks like free meals for employees; from the American obsession with having it our way to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe. Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America. Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Holding degrees from Stanford and UC Berkeley, she has written for Sunset magazine and was named one of the UC Global Food Initiative’s 30 Under 30. Her writing has been published in WIRED, Bon Appetit, Time, The Wall Street Journal, KQED, and The New York Times Well blog. She is based in San Francisco. Lori A. Flores is Associate Professor of History at Stony Brook University (SUNY) and the author of Grounds for Dreaming: Mexican Americans, Mexican Immigrants, and the California Farmworker Movement (Yale, 2016). She is based in Brooklyn. Learn more about your ad choices. Visit megaphone.fm/adchoices

In Devoured: How What We Eat Defines Who We Are (William Morrow Books, 2017), food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make Americas cuisine so great. Egan raises a host of intriguing questions: Why does McDonalds have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of perks like free meals for employees; from the American obsession with having it our way to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe. Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America. Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Holding degrees from Stanford and UC Berkeley, she has written for Sunset magazine and was named one of the UC Global Food Initiative’s 30 Under 30. Her writing has been published in WIRED, Bon Appetit, Time, The Wall Street Journal, KQED, and The New York Times Well blog. She is based in San Francisco. Lori A. Flores is Associate Professor of History at Stony Brook University (SUNY) and the author of Grounds for Dreaming: Mexican Americans, Mexican Immigrants, and the California Farmworker Movement (Yale, 2016). She is based in Brooklyn. Learn more about your ad choices. Visit megaphone.fm/adchoices

This ep: a conversation with Sophie Egan, author of Devoured: From Chicken Wings to Kale Smoothies--How What We Eat Defines Who We Are  Then, Robin Turner of Roots & Shoots Farm provides tips for setting up a good pick-up point for your CSA. Likes or shares from The Ruminant's Facebook Page are most appreciated, as are retweets Have you ever been to The Ruminant website?  

It’s Podcast 49, and Mel and Lisa have lots to share. Mel talks about a recipe she made, and references a blog post: The Best Summer Lasagna Ever! Congratulations to the winners of our summer contest. Both of them chose the PenFriend 2 Labeling system. Lisa mentioned a great resource for creative PenFriend uses. Unfortunately, this no longer seems to be available online. If you have creative and/or healthy uses for this device, you can contact us using any of the links at the end of the show notes. Everyone who subscribes to our newsletter is a winner. Now, all current and future subscribers will get a free Relaxation audio download. To sign up for the newsletter, just visit our main page. Continuing with the theme of relaxation, Mel and Lisa discuss changes to the Relax Plus app, and the fact that you can now enjoy additional free audio through the app. To listen to Lisa’s review of the app, check out Podcast 44. To learn more about Andrew Johnson and his work, visit his website. Thanks to Mystic Access for their sponsorship of this podcast. In addition to their excellent tutorials, they offer Bluetooth speakers that can be the ideal companion to power your workouts. In the newly revived BookIt segment, Lisa reviews the book Devoured: From Chicken Wings to Kale Smoothies - How What We Eat Defines Who We Are by Sophie Egan. We have linked to the book via Audible, but it is also available on Bookshare, and nearly anywhere books are sold. Mel rounds out the podcast with a FitnessSpeak on another body fluid. This time, she’s talking urine, and what it can say about your health. We welcome your feedback or questions! Find us on Facebook, Twitter, YouTube, LinkedIn and our BlindAlive Community on Facebook. Be the first to know of new and exclusive promotions by Subscribing to our Newsletter. For more information on Eyes-Free Fitness® Workouts go to www.BlindAlive.com

Food writer and Culinary Institute of America program director Sophie Egan joins the show to talk about her book Devoured: From Chicken Wings to Kale Smoothies--How What We Eat Defines Who We Are. We... Experience the excitement and energy of Las Vegas each weekend on VEGAS NEVER SLEEPS with Steven Maggi.

Today, we interview Sophie Egan, author of Devoured: From chicken wings to kale smoothies. How what we eat defines who we are.

In a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics—food writer and program director at The Culinary Institute of America Sophie Egan reveals how, what, and why Americans eat. In DEVOURED: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are (William Morrow, HC, on-sale May 3, 2016, ISBN: 9780062390981, $28.99), Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad.Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.• Why does McDonald’s have 107 items on its menu?• Why are breakfast sandwiches, protein bars, and gluten-free anything so popular?The search for answers to these intriguing questions and many more takes Egan across the culinary landscape. She explores:• The prioritization of convenience over health Fact: 63 percent of Americans believe skipping breakfast is unhealthy—yet only 26 percent eat it daily.• The American obsession with “having it our way” Fact: Starbucks offers 87,000 possible drink combinations.• Why we buy foods on the basis of what they lack such as gluten, GMOs, fat, etc. Fact: “Gluten-free” is a $10 billion industry. 1% of Americans actually have celiac disease, and 6% actually have a gluten sensitivity, but 33% try to avoid gluten.• The country’s love of new, innovative food products and stunt foods Fact: Taco Bell sold 100 million Doritos Locos Tacos in an unprecedented ten weeks.• The diverse influences from across the world that have shaped American cuisine Fact: Two thirds of Americans now eat a greater variety of global cuisines than they did just five years ago.• Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal?• And more including the psychology of waiting in line, diet evangelism, and the democratization of wine.DEVOURED weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.ABOUT THE AUTHOR: Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times' Well blog, and has written about food and health for KQED, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health from University of California, Berkeley, with a focus on health and social behavior, and a bachelor of arts with honors in history from Stanford University.

In a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics—food writer and program director at The Culinary Institute of America Sophie Egan reveals how, what, and why Americans eat. In DEVOURED: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are (William Morrow, HC, on-sale May 3, 2016, ISBN: 9780062390981, $28.99), Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad.Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.• Why does McDonald’s have 107 items on its menu?• Why are breakfast sandwiches, protein bars, and gluten-free anything so popular?The search for answers to these intriguing questions and many more takes Egan across the culinary landscape. She explores:• The prioritization of convenience over health Fact: 63 percent of Americans believe skipping breakfast is unhealthy—yet only 26 percent eat it daily.• The American obsession with “having it our way” Fact: Starbucks offers 87,000 possible drink combinations.• Why we buy foods on the basis of what they lack such as gluten, GMOs, fat, etc. Fact: “Gluten-free” is a $10 billion industry. 1% of Americans actually have celiac disease, and 6% actually have a gluten sensitivity, but 33% try to avoid gluten.• The country’s love of new, innovative food products and stunt foods Fact: Taco Bell sold 100 million Doritos Locos Tacos in an unprecedented ten weeks.• The diverse influences from across the world that have shaped American cuisine Fact: Two thirds of Americans now eat a greater variety of global cuisines than they did just five years ago.• Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal?• And more including the psychology of waiting in line, diet evangelism, and the democratization of wine.DEVOURED weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.ABOUT THE AUTHOR: Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times' Well blog, and has written about food and health for KQED, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health from University of California, Berkeley, with a focus on health and social behavior, and a bachelor of arts with honors in history from Stanford University.

Leaders in the culinary arts, business, public health, and environmental sciences are working together to develop business-friendly solutions to today's most pressing social and environmental concerns, such as: • Obesity, diabetes, and healthcare costs • The sourcing and production of our food • The challenge of feeding an additional two billion people by 2050, as global resources decline Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative from The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health that examines these key issues. Today we'll be joined by William Rosenzweig, Executive Director and Dean of the Food Business School (FBS), the new center for executive and graduate education at The Culinary Institute of America; and Sophie Egan, director of programs and culinary nutrition for the strategic initiatives group at The Culinary Institute of America.

Leaders in the culinary arts, business, public health, and environmental sciences are working together to develop business-friendly solutions to today's most pressing social and environmental concerns, such as: • Obesity, diabetes, and healthcare costs • The sourcing and production of our food • The challenge of feeding an additional two billion people by 2050, as global resources decline Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a ground-breaking initiative from The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health that examines these key issues. Today we'll be joined by William Rosenzweig, Executive Director and Dean of the Food Business School (FBS), the new center for executive and graduate education at The Culinary Institute of America; and Sophie Egan, director of programs and culinary nutrition for the strategic initiatives group at The Culinary Institute of America.