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.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Nicole Sherrin Kessler, the Founder of the non-profit organization Celiac College Guide. They explore the unique challenges that students with celiac disease encounter while navigating college life. Nicole shares her journey and discusses the mission of the Celiac College Guide, highlighting the importance of providing resources and support for gluten-free living on campus.

The conversation delves into the research behind the guide, the website's features, and the accommodations available for students with dietary restrictions. Nicole emphasizes the necessity of advocacy, community support, and the importance of sharing best practices and uplifting small businesses to foster a more inclusive environment for students with dietary limitations.

Takeaways

• Over 50% of students with celiac disease skip meals in college.

• The Celiac College Guide simplifies the college search for gluten-free students.

• A living resource for colleges to keep their practices and accommodations current.

• It provides info on 600+ schools sourced from public data.

• Student reviews offer real insights into dining and accommodations.

Summary

Engaging conversation with Michelle Markesteyn and Rick Sherman, experts in the Farm to School movement. Michelle is the Extension Farm to School and School Garden Specialist at Oregon State University and Rick is the Farm to School/School Garden Coordinator at Oregon Department of Education. They discuss the importance of local food sourcing, the challenges faced in implementing Farm to School initiatives, and the significance of school gardens in education. Michelle and Rack share their personal journeys into the movement and highlight the need for collaboration, and innovative approaches like hydroponics. And don’t forget about community involvement and building healthy relationships with food.

Takeaways

• Farm to School connects local food with education.

• School gardens enhance learning and community engagement.

• Collaboration is key to overcoming challenges in Farm to School.

• Hydroponics offers innovative solutions for limited growing seasons.

• The future of Farm to School is about deliciousness and relationships with food.

• Advocacy at school board meetings can drive change.

Summary

In this episode of the 5-in-20 podcast, I had an enlightening convo with Chef Alexandra Ceribelli, who is currently the operations manager at Harvest, a dining venue located within Rutgers Dining at the New Jersey Institute for Food, Nutrition, and Health (IFNH). And someone I would consider a trailblazer for sustainability.

We chatted about her concept of "Happy Kitchens" and the unique dining experience at Harvest. The focus is clearly on building connections with both customers and staff. Chef Alex emphasizes a holistic approach to sustainability that incorporates social and economic factors in addition to environmental concerns. The social aspect is too often overlooked. She also stresses the importance of education in fostering a passion for sustainable practices within the culinary industry.

I also love their approach to having a plant-forward menu without being restrictive to plant-based foods.

Key Takeaways

• Creating a values-driven work environment enhances engagement and creativity.

• Engaging students in menu planning fosters a sense of community and belonging.

• The concept of 'Happy Kitchens' focuses on creating supportive environments for staff and customers.

• Education in food systems is crucial for developing future culinary leaders.

• The culinary industry has a responsibility to address greenhouse gas emissions.

• Food is a powerful medium for storytelling and cultural exchange

Summary

In this episode of the Five in 20 podcast, we welcome Logan Mahoney, Vice President of Sales at Atomic Coffee Roasters. Together, we discuss what sets them apart from the rest.

This insightful discussion highlights the importance of building robust customer relationships and delivering invaluable training and support. It underscores Atomic Coffee Roasters' commitment to excel in the coffee industry.

Key Takeaways:

• Atomic Coffee Roasters stands as a family-owned specialty coffee company.

• They provide extensive support, including equipment leasing and training.

• Atomic Coffee services areas from Maine to New Jersey.

• Freshly roasted coffee distinguishes Atomic Coffee.

• Water quality is essential for brewing outstanding coffee.

• Investing in premium coffee equipment can result in better ROI.

• Atomic Coffee Roasters exemplifies excellence, driven by a mission to elevate the coffee industry through quality, innovation, and customer-centric support.

Summary:

In this episode, host Joshua Miller engages with David Peck, the esteemed Director of Research and Education at Better Bee, to delve into the fascinating world of bees and honey. Their discussion underscores the crucial role bees play in honey production and their indispensable function as pollinators in our food supply. They explore educational opportunities to enlighten students about bees and honey, with a focus on the diverse flavors of honey and its remarkable longevity. The conversation encourages integrating honey into school menus and crafting displays to celebrate pollinator-dependent foods. The potential for incorporating beekeeping and pollinator-friendly gardens into school programs is explored, highlighting benefits like educational experiences, honey production, and enhanced pollination for school gardens. Emphasizing collaboration, the conversation advocates for partnering with local beekeepers who can offer invaluable expertise and support. The discussion concludes by highlighting BetterBee as a valuable resource for beekeeping equipment and educational materials.

Key Takeaways:

• Bees are essential for honey production and serve a vital role as pollinators in our food network.

• Schools have opportunities to highlight pollinator-dependent foods and incorporate honey into menus.

• Honey boasts a range of flavors thanks to the diverse flowers bees forage.

• With a long shelf life, honey can remain unspoiled for thousands of years.

• Educational displays and activities can illuminate the importance of bees and honey in our food system. Beekeeping in schools presents educational opportunities and the potential for honey production.

• Partnering with local beekeepers offers expert support and knowledge.

Summary

In this episode, Joshua Miller chats with Eric Haviland and Abby Paciotti from FUZE, a full-service creative agency that specializes in marketing and branding for colleges and universities. They delve into the significance of storytelling, branding, and marketing within the food service sector on campuses. Emphasizing the essence of authenticity and community-building in fostering brand loyalty, they also shed light on the pivotal role of social media in student engagement and the creation of a unified brand identity. The guests recount their successful rebranding of a food service program and underscore the importance of student feedback in shaping marketing strategies.

Takeaways

• Authenticity and community-building are key in developing brand loyalty.

• Social media plays a crucial role in engaging with students and creating a cohesive brand identity.

• Rebranding a food service program involves aligning with the university's mission and values, creating a consistent visual brand, and involving stakeholders in the process.

• Storytelling is an effective way to connect with audiences and create emotional ties to a brand.

• Student feedback is essential in shaping marketing strategies and ensuring the brand resonates with the target audience.

Summary

In this episode of the Five in 20 podcast, Joshua Miller chats with Davin Wickstrom, the Director of Industry Relations at VIVREAU Advanced Water Systems in North America. They delve into VIVREAU's goal of curbing single-use plastics in oceans and waterways. The conversation extends to the Society of Hospitality and Food Service Management (SHFM) and its affiliated foundation, focusing on education, networking, and mentorship in corporate dining. They also cover VIVREAU's offerings like the Vi Tap and I-Shape systems, providing on-demand water solutions for diverse settings. The dialogue underscores the significance of sustainability, cost efficiency, and the impact of VIVREAU's systems across organizations.

Takeaways

• VIVREAU's mission is to reduce single-use plastics that end up in the oceans and waterways.
• The Society of Hospitality and Food Service Management (SHFM) focuses on education, networking, and mentorship in the corporate dining industry.
• VIVREAU offers products like the Vi Tap and I-Shape systems, which provide on-demand water options for different environments.
• Implementing VIVREAU's systems can lead to cost savings and sustainability benefits.
• Partnerships with organizations like the military and colleges help support and mentor individuals in the food service industry.