In The Drink
LIVE 10:00-10:30am EST
First Aired - 12/21/2011 11:00AM
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How do nutritionists see taste? Tune in to hear a food based approach to nutrition from Lisa Sasson, Registered Dietitian and Clinical Associate Professor at NYU's Department of Nutrition, Food Studies & Public Health. Lisa and Mitchell Davis have a conversation about diets, nutrition and responsible eating. Lisa gives listeners great advice for holiday eating (pace yourself!) and explains why she thinks taste and nutrition should be synonymous. Learn why you don't have to suffer in order to eat healthier. Find out why eating "whole foods" in season is the best way to ensure freshness, nutrition and great taste. This program was brought to you by Whole Foods Market.
"Taste and nutrition should be synonymous."
"Fat free cheese should be illegal!"
"There will always be new fads in dieting, but what never changes is the basic principal"
"It's [childhood obesity] much broader than quitting fast food and junk food."
Lisa Sasson on Taste Matters
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Taste Matters: Taste Vs. Nutrition (16:46)
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Mitchell Davis, Taste Matters, Heritage Radio Network, Whole Foods Market, Hanukkah, Lisa Sasson, registered dietitian, taste & nutrition, baked latkes, deep fried food, pasta, diabetes, diet habits, lifestyles, dietary patterns, food labels, processed foods, processing can be good, Phytochemicals, color properties, seasonality, freshness, frozen foods,To comment on this episode click here. There are currently Comments
First Aired - 10/20/2011 01:00PM
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Certified Holistic Nutritionist Kristin Wartman joins the Farm Report with Erin Fairbanks today to bust some food myths and expose some of the evils of big industry agriculture and food. Find out what makes a healthy diet and hear about some of the common mistakes people make in trying to get healthy. Hear why Kristin thinks food and democracy go hand in hand and why all concerned foodies should be occupying Wall Street and making their voice heard! This episode was sponsored by S. Wallace Edwards & Sons.
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Nutrition With Kristin Wartman (16:45)
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Heritage Radio Network, Erin Fairbanks, The Farm Report, Kristin Wartman, nutrition, nutrition education, food education, food myths, industrial food, Michael Pollan, cheese product, Kraft Singles, cardiologists, obesity epidemic, peanut oil, yogurt, oxidized cholesterol, science based evidence, food intuition, real food vs industrial food, plant based diet, sustainability, sourcing, farmers markets,Occupy Food Street (15:32)
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food and occupy wall street, Michelle Obama, nanny state, corporate foods, regulation, food boycotts, Monsanto, 75% of the country is overweight or obese, 1 in 3 children born after 2000 will develop diabetes in their lifetime, democracy, school food, food systems, foodways, Occupy Against Big Food,To comment on this episode click here. There are currently Comments
First Aired - 10/19/2009 05:00PM
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Deborah talks with guests Diane Imrie Director of Nutrition Services for Fletcher-Allen Healthcare and cookbook author Ivy Manning.
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Introduction (1:47)
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Community Supported Agriculture, www.ediblecommunities.com, healthcare without harm,Diane Imrie on Healthcare Without Harm (24:45)
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serves five thousand to six thousand meals a day, Diane is Director of Nutrition Services for Fletcher-Allen Healthcare, Burlington Vermont, healthy food and health care pledge, designed to improve health of patients and community, reduction of food waste, commitment to local farmers, elimination of hormones and antibiotics, apples, Executive Chef Richard Jarmusz, helps support local food supply, hospital dining, menu planning, high food safety and quality standards are most important, antibiotic resistance for patients is costly for hospitals, ask growers and producers why and when they are used in food production, pumpkin custard and apple cake some of the best Vermont desserts served at hospital, plant based, small protein portions from animal meats, sweets in moderation, room service for patients, selection of chef's favorites, salads, entrees, desserts, fresh made to order food, menu option examples: oven poached salmon with balsamic mustard or pecan crusted trout, trendsetting hospitals in Seattle, management team, kitchen renovation, changing reputation for hospital food, eat well to heal, menu approach follows the Mediterranean pyramid for general nutrition, no consultants necessary, upcoming projects, bee keeping on site, roof top gardens, self guided walking tour of gardens, cooking demonstrations, healing garden, staff taking initiatives,Author of The Adaptable Feast: Ivy Manning (23:57)
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Ivy believes in writing books that are needed, vegetarianism, comfort food from all over the world, approach to flavors, changing meat based recipes for vegetarians, mushrooms or parmesan cheese can help add that meaty protein taste and feel to a dish, seitan, meat texture, what is enough protein?, Shepherd's pie substitute meats with soy and mushroom stock, Ivy cooked her first Thanksgiving feast at the age of twelve, della ratta squash, stuffing, cranberry chutney, celery root mashed potato, Farm to Table: Ivy's first cookbook, pumpkin pudding with gingersnap crust, tofu, studied in Florence Italy, carbonara sauce, domestic truffles in Eugene Oregon area, umami, how do you developing a recipe?, inspiration comes from a dish eaten out or something Ivy read, Ivy uses her neighbors to test recipes, www.ivysfeast.blogspot.com,To comment on this episode click here. There are currently Comments
