Ep. 27 - Teaching Kitchens: Blending Food, Equity & Flavor
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Ep. 27 - Teaching Kitchens: Blending Food, Equity & Flavor
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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.