“If they can get you asking the wrong questions, they don’t have to worry about the answers.” — Thomas Pynchon As noted in the recent column, The MAHA Report Card, recent …
“What we do in life ripples in eternity.” — Marcus Aurelius Previous columns (here and here) have touched on the subject of PFAs, per- and polyfluoroalkyl substances, or, as they …
What they do: EIT (European Institute of Innovation and Technology) Food’s PERsonalized NUtrition through kitchen Gardens (PERNUG) project builds state-of-the-art hydroponic (water-based) vertical farming systems to grow a variety of …
What they do: The Teaching Kitchen at Boston Medical Center (BMC) helps community members, patients, and staff learn to prepare healthy meals that are medically and culturally appropriate. Community classes …
What they do: A project of the Soil Association in the United Kingdom, Food for Life encourages access to healthy, sustainable meals for all children. It involves multiple programs and …
What they do: “Produce Prescription – an innovative ‘Food is Medicine’ intervention to improve health among people with type 2 diabetes” is a five-year research project in Sydney, Australia, led …
What they do: Culinary Health Education for Families (CHEF) is a program based in San Antonio, TX, that uses a train-the-trainer model to offer culinary health education programs to inspire …
What they do: The Community Teaching Kitchen (CTK) at Providence Milwaukie Hospital in Portland, Oregon, primarily serves a population in Oregon that is low-income, medically underserved, and significantly affected by …
What they do: The Irving and Alice Brown Teaching Kitchen at Yale New Haven Health (YNHH)’s Digestive Health Center merges culinary expertise provided by professional chefs with nutritional advice from …
What they do: The Goldring Center for Culinary Medicine (GCCM) within the Tulane University School of Medicine in New Orleans, Louisiana, provides hands-on culinary training and nutrition education for medical …
