{"id":4506,"date":"2022-10-05T14:32:00","date_gmt":"2022-10-05T18:32:00","guid":{"rendered":""},"modified":"2022-10-06T12:35:04","modified_gmt":"2022-10-06T16:35:04","slug":"interview-chef-and-foodie-michel-nischan","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/es_do\/interview-chef-and-foodie-michel-nischan\/","title":{"rendered":"Interview with Chef and Foodie Michel Nischan"},"content":{"rendered":"
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#Michel Nischan<\/a> is a maverick #chef<\/a> and an advocate for improving our food system. He is also the winner of a #James Beard Award<\/a>, an author and, as a restaurateur, is becoming a catalyst for change in the sustainable food movement.<\/p>\n

Michel is a supporter of \u201csustainable farming, local and regional food systems and heritage recipes.\u201d He is founder and owner of Dressing Room, his home-grown restaurant in Westport, Conn., and the founder of Wholesome Wave, an organization dedicated to nourishing neighborhoods by supporting increased production and access to healthy, fresh and affordable locally grown food for the well-being of all.<\/p>\n

I had an opportunity to do an email #interview<\/a> with Michel; here are his responses.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

CFAM: How did you learn to cook?<\/p>\n

Michel: My mother, who was a farmer, taught me how to cook, can, pickle and butcher. She was quite the farm girl, capable of dispatching, plucking and butchering birds and other animals necessary to put protein on the farm table.<\/p>\n

CFAM: Tell us about your overall food philosophy. What have you learned in the last\u00a0 20 years that you would like to impart to us?<\/p>\n

Michel: I believe that food, as a single subject, has more impact on human health, environmental health, ecological health, societal health and economic health than any other subject. This philosophy took shape when my son was diagnosed with Type 1 diabetes, causing me to research all diabetes and its significant impact on families struggling with poverty.<\/p>\n

CFAM: How would you define healthy cooking and healthy food in general?<\/p>\n

Michel: Healthy food comes from healthy, living soils that are managed in ways that enhance the ecosphere and provide the food plants with maximum health, nutrients and, therefore, flavor. Seasonal harvesting and preparations that keep foods as close to their original whole as possible provide the best health and flavor outcomes for even the simplest of cooks and farmers\/food producers. When a cook encounters an heirloom variety of fruit, vegetable or animal harvested at the proper time, there is very little needed for the food to be delicious. Basic cooking skills that focus on the proper heating methods, use of healthful oils and abundance of variety provide the widest range of natural essential nutrients. I also feel very strongly that reducing animal protein consumption while increasing plant-based protein consumption is critically important for both human and ecological health.<\/p>\n

CFAM: Can you explain the concept of sustainable food?<\/p>\n

Michel: The concept of sustainable food is completely based on the simple understanding that everyone must eat to survive and thrive; therefore, there must always be food. In order for the ecosphere to continue to produce good, healthful, nutritious food, we have to produce the food in a manner that benefits the ecosphere and maintains its ability to support our food needs. Compost is a low-hanging-fruit example of sustainability. We plant a seed, the plant grows and bears edible fruit, the plant then is placed in a compost pile with other important materials that are often thrown away, such as tree trimmings or leaves, sticks, farm animal waste (which is most often liquefied, hence turned into an environmental hazard), table scraps and weeds. The compost is managed in a manner that produces optimum microbial health, and is then added back to the land in a manner that allows the next generation of plants to achieve optimal health, natural pest resistance, maximum nutrient load and peak flavor.<\/p>\n

There is also sustainable eating. Our society currently prizes the 12-ounce meat or fish portion. Depending on personal genetics, most humans can thrive on 4-ounce portions of animal protein, once per day or every other day. In the case of fish, over 70 percent of all fish species are suffering a net decline of almost 90 percent. Imagine what would happen if the global population simply cut their portions in half. The math applied over the declines of the past two decades would cut the decline in half. If we applied the same mathematical approach to beef, perhaps half of all animal factories might close, rendering the factory farm animal model less profitable \u2013 but not less profitable for smaller scale operations.<\/p>\n

From the perspective of economic sustainability: If we cut our meat purchases in half and replaced the protein with much less expensive plant-based protein, wouldn\u2019t we then save enough money to pay double for more sustainably raised and chemical\/antibiotic-free meat proteins?<\/p>\n

CFAM: What is Wholesome Wave, and what are some of the great things you’ve done there?<\/p>\n

Michel: Wholesome Wave is a nonprofit organization that works with 60 partners in 28 states to increase the affordability of healthier food choices for urban and rural communities of poverty. Our programs include the Double-Up SNAP program, where privately raised funds are used to double the value of SNAP (food stamp) benefits when spent at farmers markets on locally grown fruits and vegetables. Our Fruit and Vegetable Prescription Program (FVRx) deploys privately raised funds through doctors, nurse practitioners, nutritionists and community health workers in federally qualified community health centers and public hospital systems to provide at-risk families with prescriptions for fresh fruits and vegetables.<\/p>\n

Both programs increase the affordability of fresh fruits and vegetables, which are far more expensive than the highly processed, carbohydrate-laden foods that families in poverty struggle to afford. Our data demonstrate that citizens of poverty want healthier foods to feed their families, and, when they can afford them, they overwhelmingly choose them. In the course of doing so, they provide a powerful economic stimulus for the often-struggling small and midsized farmers who represent classic American small businesses.<\/p>\n

CFAM: How would you describe the current good food movement? Why is it becoming more and more prolific?<\/p>\n

Michel: I think the information age has allowed millions of Americans, especially those in challenging economic conditions, to learn the many truths about the current food system. Before the advent of Internet access, social media, etc., most Americans struggling with poverty received most of their messaging about food through highly specialized food marketing. The quality of information available, as well as online forums, film media pieces like Food Forward, Food Inc., A Place at the Table, etc., have raised tremendous awareness, not only of how broken the current food system is, but also of how incredibly healing it could be to society and our ecosphere if we fix it.<\/p>\n

CFAM: What is the quickest and most effective way for people to become more active in choosing the foods they eat?<\/p>\n

Michel: Eat A LOT less processed food and more whole foods. Go to farmers markets for one in every four shopping trips. Visiting farmers markets, getting to know growers, participating in tastings and demos are all effective in helping people to become actively engaged with their food choices in a manner that helps them feel very good about themselves. The power of good food in supporting healthful self-esteem is underappreciated.<\/p>\n

CFAM: If you could have a healthy meal cooked for you, what would you order, and who would you like to have cook it for you?<\/p>\n

Michel: My dear friend Jacques P\u00e9pin makes the best soft-scrambled egg and vegetable dish I\u2019ve ever had. He takes healthful comfort food to a whole new level! I do my own version with vegetables harvested from my quarter-acre garden \u2013 garlic, kale, Swiss chard, sweet shell beans and carrots are saut\u00e9ed in the proper sequence for maximum veggie flavor and texture. I cook (thanks to Jacques) the eggs with extra virgin olive oil in a double boiler until they just begin to set, then stir in the cooked veggies with a handful of freshly shaved chives and picked thyme leaves. Amazing.<\/p>\n

CFAM: What\u2019s your favorite healthy ingredient?<\/p>\n

Michel: Fresh vegetables. Then grape seed oil.<\/p>\n

CFAM: Your favorite healthy cooking website?<\/p>\n

Michel: Believe it or not, I spend very little time on the Internet. While I appreciate its positive impact on the good food movement, I\u2019m pretty old school.<\/p>\n

CFAM: What\u2019s the one kitchen utensil or tool you can’t live without?<\/p>\n

Michel: A sharp knife.<\/p>\n

Diet Detective: What do you consider the world\u2019s most perfect food?<\/p>\n

Michel: Perfectly cooked posole and anasazi beans.<\/p>\n

CFAM: Breakfast this morning?<\/p>\n

Michel: Scrambled eggs from my 10 hens with the ingredients mentioned in Jacques\u2019 egg dish, plus some really ripe tomatoes and a little aged sheep cheese.<\/p>\n

CFAM: What\u2019s in your refrigerator and pantry right now?<\/p>\n

Michel: A bunch of garden vegetables, eggs, beef chili, vegan chili and chili ingredients (I’m working on a chili project). Black barley, faro and quinoa. Oils, vinegars. Our garden is a pretty big pantry on its own with a wide variety of vegetables and herbs.<\/p>\n

CFAM: Your favorite \u201cjunk food\u201d?<\/p>\n

Michel: Pretzels, or kettle sea salt and black pepper potato chips.<\/p>\n

CFAM: Your worst summer job?<\/p>\n

Michel: Cleaning septic tanks.<\/p>\n

CFAM: Last meal?<\/p>\n

Michel: My mom\u2019s chicken and dumplings.<\/p>\n

CFAM: As a child you wanted to be?<\/p>\n

Michel: A musician.<\/p>\n

Quick thoughts on the following?<\/p>\n

CFAM Organic foods?
\nMichel: Critically important.
\nCFAM: Locally grown foods?
\nMichel: Critically important to local economies.
\nCFAM: Artificial sweeteners?
\nMichel: Goodbye. Who needs sweet?
\nCFAM: Diet soda?
\nMichel: You get more from water.
\nCFAM Food additives and preservatives?
\nMichel: Necessary for space travel.
\nCFAM: Nutritional supplements?
\nMichel: Get them from whole foods.
\nCFAM: Genetically modified foods?
\nMichel: For experimental purposes only.<\/p>\n

Fact Sheet<\/p>\n

Your website: michelnischan.com;\u00a0 wholesomewave.org;\u00a0 dressingroomrestaurant.com
\nLocation (Where you live)?:Fairfield, Conn.
\nYour current location….right now: Wholesome Wave office in Bridgeport, Conn
\nYour current job title: Owner, Dressing Room Restaurant, President and CEO,\u00a0 Wholesome Wave
\nEducation: High school and the school of hard knocks
\nR\u00e9sum\u00e9 (brief): 31 years as a professional locally-focused chef, consultant, writer, cookbook writer, non-profit leader, kayaker, musician
\nHometown: Evanston, Ill.<\/p>","protected":false},"excerpt":{"rendered":"

Diet Detective: How did you learn to cook?
 
Michel: My mother, who was a farmer, taught me how to cook, can, pickle and butcher. She was quite the farm girl, capable of dispatching, plucking and butchering birds and other animals necessary to put protein on the farm table.
 
Diet Detective: Tell us about your overall food philosophy. What have you learned in the last  20 years that you would like to impart to us?
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The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon & Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City & State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.","sameAs":["https:\/\/foodmedcenter.org","foodmedcenter","https:\/\/www.linkedin.com\/in\/platkin","https:\/\/www.youtube.com\/@foodmedcenter","https:\/\/en.wikipedia.org\/wiki\/Charles_Stuart_Platkin"],"honorificPrefix":"Dr.","honorificSuffix":"PhD, JD, MPH","url":"https:\/\/foodmedcenter.org\/es_do\/author\/charles-platkin\/"}]}},"modified_by":"Charles Platkin, PhD, JD, MPH","_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/posts\/4506","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/comments?post=4506"}],"version-history":[{"count":1,"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/posts\/4506\/revisions"}],"predecessor-version":[{"id":18078,"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/posts\/4506\/revisions\/18078"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/media\/8169"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/media?parent=4506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/categories?post=4506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_do\/wp-json\/wp\/v2\/tags?post=4506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}