Summary

In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Dr. Deb Kennedy about the intersection of food, health, and education. Dr. Deb shares her personal journey with food as medicine, emphasizing the importance of culinary skills in improving health outcomes. They discuss the role of teaching kitchens in communities, the challenges of food equity, and how to make healthy eating accessible and enjoyable. The conversation highlights the need for cultural sensitivity in nutrition education and the power of flavor in food preparation. For more information visit drdebkennedy.com or the second edition of her book: Culinary Medicine From Clinic to Kitchen: A Hands-on Guide to Transforming Nutrition Guidelines into Cooking Skills - Maximizing Flavor

Takeaways

• Food is medicine is regaining traction in modern society.

• Teaching kitchens can improve community health outcomes.

• Small changes in diet can lead to sustainable habits.

• Flavor & personalization should be prioritized in healthy food education.

• Convenience foods are prevalent but can be balanced with nutrition.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Nicole Sherrin Kessler, the Founder of the non-profit organization Celiac College Guide. They explore the unique challenges that students with celiac disease encounter while navigating college life. Nicole shares her journey and discusses the mission of the Celiac College Guide, highlighting the importance of providing resources and support for gluten-free living on campus.

The conversation delves into the research behind the guide, the website's features, and the accommodations available for students with dietary restrictions. Nicole emphasizes the necessity of advocacy, community support, and the importance of sharing best practices and uplifting small businesses to foster a more inclusive environment for students with dietary limitations.

Takeaways

• Over 50% of students with celiac disease skip meals in college.

• The Celiac College Guide simplifies the college search for gluten-free students.

• A living resource for colleges to keep their practices and accommodations current.

• It provides info on 600+ schools sourced from public data.

• Student reviews offer real insights into dining and accommodations.

Summary

Engaging conversation with Michelle Markesteyn and Rick Sherman, experts in the Farm to School movement. Michelle is the Extension Farm to School and School Garden Specialist at Oregon State University and Rick is the Farm to School/School Garden Coordinator at Oregon Department of Education. They discuss the importance of local food sourcing, the challenges faced in implementing Farm to School initiatives, and the significance of school gardens in education. Michelle and Rack share their personal journeys into the movement and highlight the need for collaboration, and innovative approaches like hydroponics. And don’t forget about community involvement and building healthy relationships with food.

Takeaways

• Farm to School connects local food with education.

• School gardens enhance learning and community engagement.

• Collaboration is key to overcoming challenges in Farm to School.

• Hydroponics offers innovative solutions for limited growing seasons.

• The future of Farm to School is about deliciousness and relationships with food.

• Advocacy at school board meetings can drive change.