Erin Peisach

In this tasty episode, I interview Erin Peisach. Not only is Erin a registered dietitian nutritionist and a certified LEAP therapist, she is also my new business partner. Today, Erin is going to talk about her own experiences with food sensitivities, how she helps her patients using the LEAP protocol, and about our new business designed to help people understand and treat their own food sensitivities. Erin a very genuine and caring person who really is just focused on help other people feel better and I can’t wait for you to get to know her a little better. 

THANK YOU TO OUR SPONSOR…

This episode is sponsored by Food Sensitivity Solutions, your One Stop Shop for Food Sensitivity Testing, Education and Support.   If you are suffering, it might be your food that’s making you sick.  For listeners of this podcast, food sensitivity solutions is offering:



* A FREE 15 minute consultation with one of their registered dietitian nutritionists trained in food sensitivities.  To claim your spot CLICK HERE

* A FREE 7 day clean diet meal plan This simple plan contains no gimmicks and no expensive supplements. Heal yourself with 100% real whole nutritious food! CLICK HERE to get the plan!





Erin Peisach, RDN, CLT

Erin has a strong passion for helping people get healthy and stay healthy. She completed her B.S. in Dietetics from the University of Maryland, College Park followed by a clinically based Dietetic Internship at Johns Hopkins Bayview Medical Center. Erin is also a Certified Personal Trainer with the American College of Sports Medicine (ACSM) and has an extensive fitness background.

Erin is also the owner of a href="http://nutritionbyerin.

Episode 046: All About Food Sensitivities w/ Erin Peisach

Arthur von Wiesenberger

In this tasty episode, I interview Arthur von Wiesenberger about his extensive knowledge, experience, and passion for bottled water. I would even venture to say he knows more about bottled water than anyone else on the planet!

This is one of my favorite episodes to date and that’s thanks in part to the incredibly interesting topics we discussed. Some of these topics include Arthur’s bottled water website, his water cellar, a $35 bottle of water that is almost more like a work of art, why all waters are not created equal, and the annual event he says some people refer to as “The Oscars of water.” After this episode, you’ll never think of water the same way again!  

THANK YOU TO OUR SPONSOR…

This episode is sponsored by Food Sensitivity Solutions, your One Stop Shop for Food Sensitivity Testing, Education and Support.   If you are suffering, it might be your food that’s making you sick.  For listeners of this podcast, food sensitivity solutions is offering:



* A FREE 15 minute consultation with one of their registered dietitian nutritionists trained in food sensitivities.  To claim your spot CLICK HERE

* A FREE 7 day clean diet meal plan This simple plan contains no gimmicks and no expensive supplements. Heal yourself with 100% real whole nutritious food! CLICK HERE to get the plan!





Arthur von Wiesenbeger

Arthur von Wiesenberger was born in New York, attended Aiglon College in Villars, Switzerland, Davies in London and Brooks Institute in Santa Barbara.

Episode 045: The Wonderful World of Water w/ Arthur von Wiesenberger

In this tasty episode, Cindy Silver from Market Basket Nutrition is back on the show to take us on a culinary tour of South Korea and Japan. For various reasons, Cindy and her family have been to South Korea and Japan four times over the past twenty-five years. Today, we talk about a variety of topics including having soup with every single meal (even breakfast!), how she makes her own anchovy broth, eating eels in the summertime, the preference for and preparation of kimchi, and so much more!








Cindy Silver, MS, RD, LDN

Cindy Silver is a registered dietitian and business owner in Winston-Salem, NC. Her services include nutritional counseling, fun group presentations, consulting to nutrition professionals, and grocery store tours. Cindy has worked for more than 18 years in the grocery store venue as a nutrition education leader and resource for consumers. She is excited to present this podcast topic because everyone’s grocery basket is the starting point for delicious nutrition and great health. Please feel free to visit Cindy’s website, MarketBasketNutrition.com for resources, blog posts, an interactive Facebook page and free report, 3 Weeknight Menus for Busy Families.  This is Cindy’s 3rd time on The Food Sommelier Podcast. To hear more from Cindy check out episode #10 (What’s in Your Grocery Bag?) and #and #24 (Market Basket Nutrition with Kids).

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

1:59 Cindy explains why her family travels so often to Japan and South Kor...

Episode 044: Culinary Tour of South Korea & Japan w/ Cindy Silver

In this tasty episode, join Annette as she provides all the tools you need to appreciate an apple like a glass of fine wine and 10 quirky apple facts. 

THANK YOU TO OUR SPONSOR…

This episode is sponsored by Food Sensitivity Solutions, your One Stop Shop for Food Sensitivity Testing, Education and Support.   If you are suffering, it might be your food that’s making you sick.  For listeners of this podcast, food sensitivity solutions is offering:



* A FREE 15 minute consultation with one of their registered dietitian nutritionists trained in food sensitivities.  To claim your spot CLICK HERE

* A FREE 7 day clean diet meal plan This simple plan contains no gimmicks and no expensive supplements. Heal yourself with 100% real whole nutritious food! CLICK HERE to get the plan!





LINKS TO RESOURCES DISCUSSED…



* Scholarly article on apple phytochemicals and their health benefits

* Spectrum of Apple Flavors from the Sage Fruit Company – learn apple appreciation

* Wine aroma wheel



SHOW TRANSCRIPT…

Not sure if I shared this with you, but watermelon is my favorite fruit, closely followed by apples.  So, I’m always in mourning during those few weeks in late summer when it’s after watermelon season but before Apples season.

Last week marked the official beginning of fall. So to celebrate, I’m doing a show on apples, which to me go hand-in-hand with the fall season. And did I mention that I just finished up a very delicious Honeycrisp apple?  So, as with my last episode on olive oil, my purpose is not to provide you with a broad overview of apples but rather to focus on how to appreciate the a...

Episode 043: Apple Appreciation 101

Insider

In this tasty episode, Annette discusses the American olive oil renaissance and the 3 secret flavors all really great olive oils need to have (hint, one of them is bitterness!) 

THANK YOU TO OUR SPONSOR…

This episode is sponsored by Food Sensitivity Solutions, your One Stop Shop for Food Sensitivity Testing, Education and Support.  If you are listening to this podcast, you realize the power food has in our lives to provide enjoyment and good health.  But sometimes, the foods we eat don’t agree with us can can cause numerous aches and pains including migraines, IBS, skin conditions, and many more.  If you are suffering, it might be your food that’s making you sick.  For listeners of this podcast, food sensitivity solutions is offering a FREE 15 minute consultation with one of their registered dietitian nutritionists trained in food sensitivities.  To claim your spot, text FSS to 444999 or CLICK HERE



LINKS TO RESOURCES DISCUSSED…

Is American Olive Oil About to Have Its Moment?

Study from the University of California, Davis:  44% of consumers in the U.S. liked defects in their olive oil

Study from the University of California, Davis: more than 69% of EVOO imported to the US does not meet international standards

*“Extra Virginity: The Sublime and Scandalous World of Olive Oil“, by Tom Mueller

full evaluation ballot that...

Episode 042: The Olive Oil Insider Episode

In this tasty episode, I tell you EVERYTHING you need to know about potatoes (and more)!  Learn how to appreciate the world’s most underappreciated vegetable. Tune in to hear about potatoes surprisingly stellar nutrition, interesting history, deep dark secrets (how they can kill you) and tips for sensory appreciation. 



RESOURCES DISCUSSED…

Horrific Tales of Potatoes That Caused Mass Sickness and Even Death – Smithsonian Magazine Article Mentioned

My favorite baked potato recipe from Cook’s Illustrated Magazine

5 Common Mistakes to Avoid When Making Mashed Potatoes

THANK YOU TO OUR SPONSOR…

This episode is sponsored by Food Sensitivity Solutions, your One Stop Shop for Food Sensitivity Testing, Education and Support.  If you are listening to this podcast, you realize the power food has in our lives to provide enjoyment and good health.  But sometimes, the foods we eat don’t agree with us can can cause numerous aches and pains including migraines, IBS, skin conditions, and many more.  If you are suffering, it might be your food that’s making you sick.  For listeners of this podcast, food sensitivity solutions is offering a FREE 15 minute consultation with one of their registered dietitian nutritionists trained in food sensitivities.  To claim your spot, text FSS to 444999 or CLICK HERE



THANKS FOR LISTENING!

Thanks so much for joining me again this week. Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode,

Episode 041: Everything You Need To Know About Potatoes

In this tasty episode, I interview Dr. Ski Chilton, a professor in the department of physiology and pharmacology at Wake Forest School of Medicine, about his professional and humanitarian work. We specifically dive into his work with polyunsatured fatty acids and a few of his books, Inflammation Nation and the upcoming The Rewired Brain. Dr. Chilton aims to help people change their unconscious thoughts, essentially rewiring their brain, to help them achieve desired results; including sticking to a diet and exercise routine. After listening, I’m sure you’ll agree that Dr. Chilton is very fascinating! 



Dr. Ski Chilton, PhD

Dr. Ski Chilton is passionate about spending his time on earth providing solutions to make people’s lives better, easier, and more joyful. Consequently, his major accomplishments including science and research have focused on carrying out his passion of providing compassion to the world.

From a science perspective, his over 130 publications have provided a more basic understanding of the cellular, molecular, and genetic events associated with inflammation and the diseases it causes. Specifically, he believes his most important scientific achievement is his team’s most recent work examining how genetic and epigenetic variations interact with human diets (especially the modern Western diet) to drive inflammation and inflammatory disorders (including cardiovascular disease and cancer) as well as psychiatric/developmental disorders (ADHD, autism spectrum disorder, and depression). Understandings from individualized- and population-based nutrition provide wide opportunities to help people that range from addressing racial/ethnic health disparities and to creating therapeutic foods that optimize immune system and...

Episode 040: Rewiring Your Brain w/ Dr. Ski Chilton

In this tasty episode, I interview Registered Dietitian and Certified LEAP Therapist, Jan Patenaude. Jan specializes in the field of integrative nutrition and is one of the pioneers working with blood testing to identify and treat food sensitivities. She specifically works with a blood test called MRT®, or Mediator Release Testing. MRT® is a blood test that quantifies the inflammatory response to 150 different foods & food-chemicals. I know we’ve all heard a lot about gluten as causing ill effects for a lot of people but Jan shares a fascinating story about a patient who was deathly ill from an apple sensitivity!  Jan will also shed light on the difference between a food allergy, food intolerance, and food sensitivity. 



Jan Patenaude, RD, CLT

Jan Patenaude, RD, CLT is the first Certified LEAP Therapist and LEAP Mentor who has been a consultant dietitian since 1986. She co-developed the Certified LEAP Therapist training program in 2006 and was one of Today’s Dietitian’s Top 10 RDs of 2014. Her writing has been published in magazines and journals, including: Today’s Dietitian, Journal of Home Health Care Management Practice, Topics in Clinical Nutrition, Sully’s Living Without Magazine and Overdrive Magazine. Aside from print, Jan has also made many TV and radio appearances.

In her thirty-eight year career, she has consulted in many areas, including: hospital clinical, outpatient and food-service; long term care; home health care; drug/alcohol rehab; hospice; group homes; HMOs; WIC; prisons and jails. She has continued her private practice, at least part time since 1986, done supermarket tours, worked in research at a USDA human research laboratory and subcontracted dietitian services. In many ways, she has seen it all.

She has presented at numerous National,

Episode 039: Is Your Food Making You Sick?!? w/ Jan Patenaude

Jayson Lusk

In this tasty episode, I interview Food and Agricultural Economist, Dr. Jayson Lusk. We talk about his controversial opinions of the local food movement that challenge a lot of popular assumptions. He also provides a unique perspective on soda tax, like the one recently passed in Philadelphia, and how the obesity epidemic can be to tied to economics. Jayson’s up-beat, but realistic, approach to these controversial topics is sure to be informative and entertaining.



Jayson Lusk, PhD, Food and Agricultural Economist

Dr. Lusk is a food and agricultural economist who studies what we eat and why we eat it. Since 2000, he’s published more than 170 articles in peer-reviewed scientific journals on a wide assortment of topics ranging from the economics of animal welfare to consumer preferences for genetically modified food.  He’s been listed as one of the most prolific and cited food and agricultural economists of the past decade and won numerous research awards, given hundreds of lectures for businesses, nonprofits, trade industry organizations, and universities in the US and abroad, has been interviewed or published editorials in outlets such as the New York Times, Wall Street Journal, the Washington Post, Forbes.com, Foxnews.com, TIME.com, Townhall.com and the Huffington Post, and have made TV appearances on Fox and Friends, the John Stossel Show, Varney & Co., and Wall Street Journal Live, among others.

Dr. Lusk serves as Regents Professor and Willard Sparks Endowed Chair in the Department of Agricultural Economics at Oklahoma State University and also serves as the Samuel Roberts Noble Distinguished Fellow at the Oklahoma Council of Public Affairs.  After earning a B.S. in Food Technology from Texas Tech University in 1997, he received a Ph.D. in Agricultural Economics from Kansas State University in 2000.  His first job out of graduate school was as an assistant professor at Mississippi State University, where he stayed for three years before moving to Purdue University as an Associate Professor.  In 2005,

Episode 038: Agricultural Economics w/ Dr. Jayson Lusk

Sharon Palmer

In this tasty episode, I interview Sharon Palmer, the Plant-Powered Dietitian, about plant-based nutrition. Growing up in a primarily vegetarian household helped Sharon understand from a young age just how important plant-based nutrition is. She later attended a university where the entire campus was vegetarian and became an RDN. Today, we cover a wide variety of topics including just what plant-based nutrition is, how it differs from vegan or vegetarian diets, why plant-based foods are healthier than animal-based foods, vegan cheese, Sharon’s popular blog and recent book, and her cookbook recommendations.



Sharon Palmer, RDN, The Plant-Powered Dietitian

Sharon has created an award-winning career based on combining her two great loves: food and writing. As a registered dietitian with 16 years of health care experience, she channels her experience into writing features covering health, wellness, nutrition, and cooking. Sharon is also a passionate writer about food and environmental issues, having published a number of features on plant-based diets, hunger, agriculture, local and organic foods, eco-friendly culinary practices, sustainability, food safety, humane animal practices, and food security. In particular, Sharon has expertise in plant-based nutrition.

Over 950 of Sharon’s features have been published in a variety of publications, including Better Homes and Gardens, Prevention, Oxygen, LA Times, Cooking Smart, Delicious Living, Food Product Design, Today’s Dietitian, and CULINOLOGY. She has contributed to several books, including Food & Cultural Issues for the Culinary, Hospitality and Nutrition Professions (Jones and Bartlett Publishers, Inc. 2009). Sharon is also the editor of the acclaimed health newsletter, Environmental Nutrition. Her book The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today (The Experiment, July 2012) was a critical success, and was followed by her second book Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps &...

Episode 037: Plant-Powered Nutrition w/ Sharon Palmer

Discover the Taste of Good Health™ with professional taste tester and Registered Dietitian Nutritionist Annette Hottenstein. Each tasty episode of the Food Sommelier Podcast offers actionable tips to help you realign your relationship with food and manage your weight. Join Annette as she interviews the best and brightest minds in food and nutrition, shares candid reviews of the healthy options at America’s top chain restaurants, and provides tasting tutorials so you can appreciate healthy foods the same way you would a glass of fine wine. See more information at www.foodsommelier.com

The Food Sommelier Podcast

Today we’re talking with my good friend Katie Karcher Lyman about Weight Watchers. If you’re thinking about losing weight, then look no further than this episode for motivation!





Today we’re talking with my good friend Katie Karcher Lyman about her journey with Weight Watchers. Katie has gone through a personal transformation this past year using Weight Watchers, which as a program, has recently changed it’s focus. The program has been reinvigorated, especially with the introduction of Oprah Winfrey as the company’s spokesperson. If you’re thinking about losing weight, then look no further than this episode for motivation!  Katie even has the Food Sommelier convinced – I started Weight Watchers this week and so far am finding it to the easiest “diet” plan I’ve ever been on!  Note, the word “Diet” is in quotes as this is not a “diet” but a mindset/lifestyle shift.

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

00:00– Food Sommelier show introduction.

00:33- Introduction of Katie and why we’re talking about Weight Watchers

01:35 – Katie’s upbringing and personal struggles

03:00 – Katie’s earlier attempts at weight loss with Weight Watchers and other programs

04:00 – Reasons and motivation for losing weight in the past

05:15 – Things Katie has learned participating in Weight Watchers about losing and maintaining

“I no longer go on a diet. I simply change the way I eat.” – Katie

Episode 015: Weighing in on Weight Watchers w/ guest Katie Karcher Lyman

Laura Ligos

This week’s guest is Laura Ligos and she is known as The Sassy Dietitian. She is also a well-known food blogger and Registered Dietitian who focuses on “real food nutrition in a fast food world.” Being a CrossFit athlete means she doesn’t have time to deal with heartburn, allergies, or asthma; which is why it’s a good thing she cured herself of all those ailments using a whole food diet approach. She’s also recently begun working with InsideTracker.com to help provide more people with personalized nutrition recommendations based on biomarkers in their blood. In this tasty episode, we talk about all of these topics and more. She also has an InsideTracker discount code exclusively for listeners of the Food Sommelier Podcast. 





LAURA LIGOS, MBA, RDN

Laura Ligos is the “The Sassy Dietitian”.  She is currently located in Albany, New York and considers herself to be an unconventional Registered Dietitian as she focuses on real food in this fast food world! As an athlete and former sufferer of heart burn, allergies, and asthma, Laura not only preaches a whole food diet approach but she also lives and breathes it daily. She is currently allergy, asthma and heartburn free.

Laura enjoys cooking up a storm in her kitchen (or posting about it on instagram/snapchat), lifting weights and helping her athletes hit personal records in her Crossfit gym, climbing the mountains on a good hike and tearing down them in the snow on her snowboard, or relaxing with a good cup of coffee or wine with her family and friends.

Laura Ligos holds a BS in Nutritional Science from Cornell University and a MBA from Dominican University.

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

1:00 Laura explains the concept of real whole foods

“The lovely thing about living in the 21st Century, and that I love, is that I don’t have to go hunt and gather for my food because I think I probably wouldn’t be too good at it.” – Laura Ligos

2:35 The story of how Laura cured several ailments and health issues using a whole food diet approach

7:08 Laura explains what InsideTracker does to help provide personalized nutrition recommendations

Episode 025: The Sassy Dietitian w/ Laura Ligos

Marie Bieber

In this tasty episode, we hear from Marie Bieber who is a self-proclaimed nutrition genius, and “all around dweeb.” Her nutritional philosophy centers around real foods that taste good and she believes butter, salt, and garlic can bring about world peace. Marie also uses her education in Psychology to help those with eating disorders by working with the Non-Profit, The Healing Connection. She is also the co-host of the Nutrition Genius Radio podcast with previous guest from episode 025, Laura Ligos. Today we talk about all these topics and much more! 





Marie Bieber, BA, RD

Marie Bieber, aka “Pearl,” is a real food Registered Dietitian/Nutritionist, blogger, podcast host, self-proclaimed Nutrition Genius, travel enthusiast and all around dweeb. She holds a BA in Psychology from State University of New York College at Cortland and a Post-Baccalaureate Degree in Nutrition from The Sage Colleges. She completed her dietetic practice hours with West Virginia University Healthcare and has worked as a Nutrition Assistant at Albany Medical Center. Marie has a strong focus in Medical Nutrition Therapy and takes a holistic approach to nutrition incorporating physical activity and stress management.  She currently works at The Healing Connection, a Rochester, NY nonprofit which provides hope and treatment to adolescents and adults seeking recovery from an eating disorder.

Marie is fascinated by the enterohepatic circulation of bile and loves avocados so much she named her dog after them.  She loves the five second rule (because microbes make the world go ’round) and thinks ...

Episode 027: Pearls of Nutrition w/ Marie Bieber

Marc David

In this tasty episode, we talk with Marc David; who is the founder and primary teacher of the Institute for the Psychology of Eating. Not only does he have experience with clinical nutrition, eating psychology, and coaching but he is also a bestselling author. His book, The Slow Down Diet, just celebrated its 10th Anniversary. We discuss a wide variety of topics including “the perfect diet,” his thoughts on people who claim overeating is a will power issue, the science behind his philosophy and teachings, why counting calories doesn’t work, and his own podcast. With almost 300,000 followers on Facebook, it’s pretty clear people like what Marc has to say and I think you will as well. 





MARC DAVID, M.A.

Marc David, M.A. is the Founder and primary teacher of the Institute for the Psychology of Eating. He’s a leading visionary, teacher and consultant in Nutritional Psychology, and the author of the classic, groundbreaking and bestselling books Nourishing Wisdom and The Slow Down Diet. For over 3 decades Marc has been an innovator in eating psychology and nutrition.

Marc has an extensive background in clinical nutrition, eating psychology, and coaching modalities. He has a long history in product development and marketing in the food and supplement industries, and has held senior consulting positions at Canyon Ranch Resorts, the Johnson & Johnson Corporation, the Disney Company, and the Kripalu Center for Yoga and Health. He also served on the editorial board of Alternative Therapies in Health and Medicine.

Marc’s work has been featured on CNN and NBC, and in publications such as The New York Times, Chicago Times, McCall’s, Glamour, Elle, Yoga Journal, WebMD, and hundreds more. His books have been translated into over 10 languages. Marc has presented at a long list of professional settings, including Harvard University, the Institute for Functional Medicine, and The National Institute for the Clinical Application of Behavioral Medicine.

Episode 026: Mind Body Nutrition w/ Marc David

Amanda Archibald

One of my favorite quotes is over two thousand years old. Hippocrates said “Let food be thy medicine and let medicine be thy food”. Food as medicine is more than just eating healthy, it’s about understanding your unique genetic makeup and how your diet influences things like inflammation, weight, and overall health and wellness. My guest today is so passionate about food as medicine that she created an entire program to help foodies like us breakdown our genetic blueprint for nutrition. Amanda Archibald is the owner of Field to Plate, a dietary program that focuses on nutrition and food appreciation to build healthy diets. She understands all the different forces at play that influence diet and health. Culture, genetics, and even your location on this planet will all influence how you manage your weight, your wellness, and your health. On today’s episode, Amanda breaks down her dietary niche and discusses her theories on inflammation and disease that can help you better understand your body and its dietary needs. Also included is a great recipe for a kale salad that will totally blow your mind! 

ABOUT AMANDA…

Amanda Archibald’s  unique training as an analyst and a nutritionist (RD), combined with her culinary expertise, has enabled her to develop a new lens through which we can understand the food and health conversation. Amanda’s trailblazing work is redefining the food, nutrition and cooking education footprint in ways that are understandable, meaningful and fundamentally achievable for all Americans. Her work in mind-mapping, using visual technology,  is literally changing how we translate the science of nutrition, via the tools of the kitchen, to put health-supportive food on America’s plate. Amanda resides near Boulder, Colorado and is owner of a href="http://www.fieldtoplate.

Episode 017: Food as Medicine w/ guest Amanda Archibald

Myrdal Miller

Amy Myrdal Miller isn’t just a farmer’s daughter. She’s an award-winning dietitian/nutritionist, the founder and president of a consulting company, and has even worked for the CIA. The Culinary Institute of America, that is. She likely knows more about walnuts, pineapples, and beans than 99.9% of the population and, not only does she have a collection of over 300 cookbooks, she is the co-author of The Healthy Heart Cookbook for Dummies. Amy may or may not also be part of a “secret society.” In today’s episode, talk about all of these topics and more. 

ABOUT AMY MYRDAL MILLER MS, RDN

Amy is an award-winning dietitian/nutritionist, farmer’s daughter, published author, and founder and president of Farmer’s Daughter Consulting. During her 20-year career in nutrition, Amy has worked for Fleishman-Hillard, Dole Food Company, the California Walnut Commission, and most recently The Culinary Institute of America. Her work experiences have helped her hone her skills in public relations, nutrition marketing and communication, and culinary nutrition.

From June 2007 to July 2014 Amy worked for The Culinary Institute of America (CIA), a private, not-for-profit culinary college. Her role included planning conferences and leadership retreats for foodservice, culinary, and healthcare audiences; these events focused on nutrition, health, wellness, and sustainability issues.  Prior to joining the CIA, Amy led domestic marketing and health research efforts for the California Walnut Commission, directed nutrition education and nutrition marketing programs for Dole Food Company, conducted cardiovascular health research studies at the Rippe Lifestyle Institute in Shrewsbury, Massachusetts, and managed public relations campaigns for various food and agriculture clients at Fleishman-Hillard.

Amy has been widely recognized for her nutrition leadership.

Episode 022: A Farmer’s Daughter Dishes on Produce w/ Amy Myrdal Miller

Julie Duffy Dillon

In this tasty episode, I chat with Julie Duffy Dillon who is an award winning registered dietitian and food behavior expert with over 15 years of experience. Her recently launched Love, Food podcast is a hit and features a unique format where listeners email letters to food asking for advice and support with their food dilemmas. Julie considers herself to be an anti-diet zealot and focuses on helping those suffering from eating disorders. We also talk about her method of getting beach-body ready in a matter of minutes, why she considers eating and peeing to be the same thing, and the famous person she would most like to have dinner with. 



Julie Duffy Dillon, MS, RD, NCC, LDN, CEDRD

Julie Duffy Dillon wants to help you enjoy eating again. A native of the midwest, she has been helping people heal their relationship with food since 1999 through her North Carolina-based private practice Julie Dillon Consulting. In 2013, she expanded Greensboro’s eating disorder treatment options by starting the group practice BirdHouse Nutrition Therapy. While leading its dietitians, she also empowers and trains health professionals to understand the eating relationship and recovering from eating disorders.

Julie combines her nutrition expertise with a masters degree in Counseling. Using her own specialized method of nutrition counseling, Julie Dillon considers the special needs, unique lifestyles and specific health concerns of her clients. She then customizes a comprehensive program that best addresses their eating difficulties. Julie’s clients enjoy a positive, nurturing and goal-focused environment where they find invaluable resources to regain peace with food.

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

1:44 Julie explains the unique format of her Love, Food podcast

Episode 028: Letters to Food w/ Julie Duffy Dillon

Milton Stokes

In this tasty episode, I interview Milton Stokes, who is the Director of Global Health and Nutrition Outreach for Monsanto. He is also a Registered Dietitian Nutritionist and author of a new book titled Launching Your Dietetics Career. In this episode, Milton shares why he thinks big agricultural companies, such as Monsanto, have a bad reputation with the media and the public.  He also debunks many myths about GMO’s; including one I’ve heard regarding how GMOs are killing all the bees in this country. Milton also provides some out-of-box food related book recommendations that I know I’m excited to add to my summer reading list and I’m sure you will be as well.





Milton Stokes, PhD, MPH, RD

Milton Stokes is Director, Global Health and Nutrition Outreach for Monsanto where he engages with Registered Dietitians and other health professionals on topics pertaining to food, agriculture, and nutrition.  Before coming to Monsanto, Milton had a professorship and directed a dietetic internship at the University of Saint Joseph in West Hartford, Connecticut.  He also owned a private nutrition counseling practice with offices throughout Connecticut and is a former restaurateur.

Milton was a National Media Spokesperson for the Academy of Nutrition and Dietetics in the New York City media market and a freelance writer for consumer magazines covering food, nutrition, and health.  His fourth book was a New York Times best seller, and he’s working on the 2nd edition of Launching Your Dietetics Career (to be published by the Academy of Nutrition and Dietetics, 2016).

Milton began his career in clinical nutrition in New York City with a food and nutrition management company. He has served in staff and management positions along the way as well as precepted dietetic interns and students from several colleges and programs. Milton’s master’s degree is in Public Health from Hunter College and his clinical training was conducted at Yale-New Haven Hospital affiliated with Yale University School of Medicine.

Episode 036: The Truth about GMOs w/ Milton Stokes

Matt Fitzgerald

You never thought the word “cult” could be applied to the nutrition world, but my guest today wrote an entire book on the subject! Matt Fitzgerald’s ‘Diet Cults’ is one of my favorite books as it takes a critical look at all of the different types of diets buzzing around us today, and it helps us – as readers – understand all of the different elements that influence our own nutrition and health. Matt comes on my show today as a sports nutritionist and an endurance athlete who’s seen first hand how these trendy diet cults can make or break even the healthiest of us. 

ABOUT MATT…

Matt Fitzgerald is an acclaimed author, highly sought-after coach of runners and triathletes, and sports nutritionist of worldwide reputation. His mission is to inspire, educate, and help athletes and fitness enthusiasts achieve their goals. His website www.mattfitzgerald.org offers access to all of the resources that Matt has created in service to this mission, including Racing Weight and other books, custom training plans, and one-on-one nutrition coaching.



“Instead of trying to predict which diet will be healthiest, look at the healthiest people in the real world already.”

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

1:08 I’m talking to Matt Fitzgerald, author of ‘Diet Cults’

1:30 What I love about this book

1:49 My favorite part of this book

2:22 Matt introduces himself and his sports nutrition background

3:00 How Matt got the idea for this book

4:30 Inside the Food & Nutrition Expo

5:00 Matt’s 5 Characteristics of Food Cults

8:18 My experience with different food cults

9:20 Matt responds to some of his Amazon reviews

11:46 Matt chooses the food cult he’d be a part of (but only if he had to)

13:40 How Matt got the nitty gritty details for his book

Episode 011: Diet Cults with Matt Fitzgerald

Today on the Food Sommelier podcast guest Cindy Silver talks about her career as a Registered Dietitian and supermarket tour guide. Cindy began her career after absolutely falling in love with the subject of nutrition. She has spent eighteen years in nutrition education and loves sharing her knowledge and experience.  Her services include traditional dietary consultation, fun group presentations (such as cooking classes), professional consulting, and grocery store tours. She was the first dietitian to offer the service in her local supermarket and has seen it grow into a regular service found in many supermarkets. In this episode, Cindy shares healthy advice, holiday food choices and cost effective foods to try in the grocery store. 




ABOUT CINDY…

Cindy Silver is a registered dietitian and business owner in Winston-Salem, NC. Her services include nutritional counseling, fun group presentations, consulting to nutrition professionals, and grocery store tours. Cindy has worked for more than 18 years in the grocery store venue as a nutrition education leader and resource for consumers. She is excited to present this podcast topic because everyone’s grocery basket is the starting point for delicious nutrition and great health. Please feel free to visit Cindy’s website, MarketBasketNutrition.com for resources, blog posts, an interactive facebook page and free report, 3 Weeknight Menus for Busy Families.

“Everyone’s grocery basket is the starting point for delicious nutrition and great health.”

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

01:02 Introduction of Cindy Silver

02:17 Cindy’s career path

4:55 How can a grocery store really take advantage of the services of the registered dietitian?

5:55 What percentage of grocery stores have registered dietitians?

7:45 What kind of services can the public get from a store dietitian?

Episode 010: What’s In Your Grocery Bag?

Never thought you could get a degree in taste tasting or ice cream creation? Think again! I’ve invited Marianne Gillette to talk about how you can develop a career in taste tasting, beer making, even ice cream creation. A career in food science is a lot more in depth than you think, and with positions across industry and agriculture in high demand, you really have your pick when it comes to starting a career. Marianne breaks down the opportunities that are available, which universities offer the best programs, and even the kind of salary you can expect once you graduate. As a fellow sensory scientist, Marianne and I used to work together at McCormick & Co, so I trust her opinion when it comes to developing a career in the food and nutrition sciences. She and I are both aware of the challenges nutritionists and food scientist’s face trying to develop healthy food that still taste great, and I am so excited to have her on the show today so we can share our educational and professional experiences with you! 

ABOUT MARIANNE…

Marianne Gillette has been an integral part of McCormick’s research team for 37 years, overseeing the technical competencies that contribute to McCormick’s most important product —flavor. These competencies include culinary, sensory, chemistry, food sciences, and creative sciences. In recent years, her team has introduced new methods for sensory and analytical assessment of foods, including measurement of emotion and wellness. Marianne’s team – which consists of chefs, flavorists and sensory experts – is developing new forms of healthy spice and herb extracts, technologies for fresher herbs and spices, and new ingredients to create unique, cost-effective flavors for consumers and companies alike.

Marianne’s function is central to the creation and measurement of flavor—from molecule to menu. McCormick’s Technology Innovation Center, where she spent most of her time, determines the molecules that drive flavor – providing critical direction to development of exciting new flavors and products...

Episode 018: Tasty Careers in Food Science w/ guest Marianne Gillette

In this tasty episode, I interview Rebecca Myers and she is a Co-Founder of RawSpiceBar. RawSpiceBar is a monthly subscription service that delivers freshly ground spices right to your door. We’ll discuss what the service includes, where the spices are sourced from, how she hopes to use spices to help people eat healthier, and much more. I’ve been using the service myself for a few months now and love it so I’m very excited to have Rebecca on the show. Her passion for spices is contagious and you’re sure to love her upbeat energy.





Rebecca Myers, Co-Founder of RawSpiceBar

RawSpiceBar delivers some of the most flavorful, freshly ground spice blends from around the world. Spices are whole toasted, ground and blended just a few days before being shipped directly to your door. With a RawSpiceBar subscription, each month you receive 3 different spice blends created either by spice experts, top chefs or tried and trusted family recipes that have been used for generations.  RawSpiceBar searches high and wide to bring you the most authentic spice blends used around the world to create dishes you otherwise wouldn’t have tried.  Many of the spice blends & dishes are authentic to a specific region- but often recipes bridge the flavor gap and incorporate new spice blends into familiar cuisines.

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

1:54 Annette and Rebecca discuss what RawSpiceBar is and how it works

4:30 Rebecca talks about what type of spices they send out

4:47 Rebecca dishes about how they come up with the different spice blends and recipes

“We kind of enable everyone to customize their own diet with our flavors and spices kind of as the center of the dish.” – Rebecca Myers

6:39 Rebecca discusses the biggest challenge RawSpiceBar has encountered

7:24 Rebecca talks about the level skill the included recipes typically require

9:09 Annette uses her experience as a subscriber to explain exactly what you’ll get in each monthly box

9:41 Rebecca explains their mission for using spices to help eliminate the use of excess salt,

Episode 032: RawSpiceBar w/ Rebecca Myers

Discover the taste of good health this holiday season without feeling deprived.  In this episode, The Food Sommelier will teach you everything you wanted to know about Cinnamon and more! Learn:



* Where does cinnamon come from & the different types available

* How you can describe the taste of cinnamon

* Which types are best used for what purpose

* A historical perspective on cinnamon

* Some healthy benefits and watch-outs





WHAT YOU’LL LEARN IN TODAY’S EPISODE…

Why is Cinnamon is one of the most popular spices of the season? (0:48)

All the aspects of Cinnamon we’ll be discussing in today’s episode (1:20)

Where does Cinnamon come from? The Cinnamomum tree! (2:10)

Everything you need to know about the Cinnamomum tree (2:30)

The use of the rare Cinnamon buds (3:15)

The four species of culinary Cinnamon (4:45)

The least expensive Cinnamon species you can use for your recipes (6:25)

The popular uses for Indonesian and Vietnamese Cinnamon (7:00)

The properties of Chinese Cinnamon (8:30)

The properties of Sri Lankan Cinnamon (9:20)

Why is Sri Lankan Cinnamon different from the other 3 species? (10:45)

All the different taste levels of these four species of Cinnamon (12:00)

Cook’s Illustrated Magazine tested different qualities of Cinnamons to find the best (13:50)

The history of the Cinnamon spice (15:15)

Great Greek myths about Cinnamon (17:35)

How European invaders discovered the ‘Cinnamon Country’ in Sri Lanka (19:18)

The health benefits of Cinnamon (20:34)

How Cinnamon boosts brain function (23:22)

Resources you can use to learn about more benefits of Cinnamon (23:45)

A few negative health considerations regarding Cinnamon (24:05)

European regulations on Cinnamon and how the Dutch are working around it (26:30)

What is the Online Cinnamon Challenge? (28:01)

My favorite Loony Spoon Cinnamon bun recipe (30:07)

My trick for the best Cinnamon rolls (30:33)

SOME OF THE RESOURCES DISCUSSED…

Information on Cinnamon fro...

Episode 008: All About Cinnamon

There are many ways in which we humans appreciate food and there is a wide range of differences among us in how we perceive what we put into our mouths – – I refer to this as our unique sensory realities.  I’d like to explore these concepts today with you to serve as a backdrop for much of what gets discussed here on The Food Sommelier podcast.  




The way you taste food depends on so much more than the food itself. All of your experiences – even your genetics! – and the personal expectations you have for your meal influence the flavor. This means that each of us taste different things even when we’re eating the same food. Understanding all the subtle nuances that influence flavor means taking a closer look at your five senses and the role they play in taste. The taste buds on your tongue and your sense of smell are both chemically linked, and understanding how they work together with the rest of your senses is key to becoming a great food taster. This doesn’t mean you can’t enjoy your food without understanding your tastes, but it can make eating that much more enjoyable when you know why you love (or hate) certain, distinct flavors.

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

1:10 Intro to the fundamentals of food tasting

1:43 How our different opinions influence our taste buds

2:12 The hypothetical factors that can alter your opinions and tastes, such as environment, mood, temperature, medication, and aroma sensitivities

5:10 What is food acceptability?

5:49 The three ways we perceive flavor

7:05 A closer look at your five senses and how they define your taste buds

7:54 How each species lives in its own sensory world – like my two cats!

9:17 Even humans can have different sensory realities

9:50 How sight influences your own sensory reality

10:22 Why taste and smell – our chemical senses – are the most unique senses

11:29 The 5 basic tastes that the tongue can perceive

Episode 009: Fundamentals of Food Appreciation

Evan Hazelett

Imperfect Produce tackles one of America’s biggest sources of food waste: the farm, where 20% of fresh fruits and vegetables are thrown away because of minor cosmetic deficiencies. 



ABOUT IMPERFECT PRODUCE:

Imperfect was started by three national leaders in food waste. The Bens — Ben Chesler and Ben Simon — two of Imperfect’s co-founders, four years ago co-founded Food Recovery Network (FRN), an organization that galvanizes student volunteers to recover wasted food from their campus dining halls and donate it to those in need. Together, the Bens grew FRN to become the largest student led food waste movement in the country. Ron Clark, Imperfect’s third co-founder, worked with the California Association of Food Banks for 15 years, leading their Farm to Family program and building relationships with farmers across California. They united to tackle one of America’s biggest sources of food waste: the farm, where we throw away 20% of fresh fruits and vegetables because of minor cosmetic deficiencies. We buy that produce from farmers, box it up, and deliver it directly to homes at a huge discount.

ABOUT EVAN…

Evan grew up in Amherst, MA, a lovely New England town with great character and intellectual enthusiasm. He eagerly seeks to fill up all of his free time with an array of group activities — music, sports, reading (reading can be a group activity!), hiking,

Episode 014: Save $ and the Planet with Imperfect Produce w/ guest Evan Hazelett

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