ADDITIONAL EPISODE RESOURCES >>
IMPERFECT FOODS (produce delivery service mentioned in the episode)
Website: ImperfectFoods.com
BOOKS MENTIONED IN THE EPISODE
Food Fix: How to Save Our Health, Our Economy, Our Communities, and Our Planet–One Bite at a Time
Folks, This Ain’t Normal: A Farmer’s Advice for Happier Hens, Healthier People, and a Better World
HEALTH TIPS MENTIONED IN THE EPISODE
How to Grow Broccoli Sprouts (Step-By-Step Guide)
Mushroom Capsules: What They Are, How They Help & How to DIY Your Own
More about Project Angel Food:
New York Times Article About the ‘Food is Medicine’ Pilot Program
Websites to check out for more info on food policy:
FAO.org — to learn more about our current agri practices, and what we can do to live more sustainably/ create a more food secure world
115th Congress – “Growing Opportunities”
A detailed blueprint by Congressman Earl Blumenauer on how we can transition to more sustainable food practices as a nation
LocalHarvest.org — to find small sustainable farms in your area to get your food from
Related Articles:
How our food is grown and consumed is making climate change worse. What can we do?
A Look at 4 Successful Urban Farms
A NOTE FROM THE GUEST >>
Get to know Vivian in her own words:
“Born and raised in L.A., I feel lucky to live in a town that has always supported (even coddled) my phases of going vegan, paleo, macrobiotic… etc. etc.! My love affair with food as medicine began early on with my Armenian parents, who have always been pretty health conscious – each in their own way.
My dad has always followed the latest in nutrition news and dabbled in his own health experiments: bee pollen for allergies, chicken feet for arthritis, and more recently he’s been patting the outer edges of his nostrils with diluted vinegar-water to keep germs at bay. At 83 years young, I’ve learned that there is a certain intuitive method to his madness. He really introduced me to the idea of ‘sovereign health’ before there was a term for it!
Through her storytelling and cooking, my mama showed me the importance of healthy eating. As a kid, our conversations would be sprinkled with tales of her great-grandmother’s traditional folk wisdom. I remember learning early on that some foods were considered to have “warming” energy, while others were more “cooling”; similar to yin and yang in Chinese food classification. And she would always cook a big pot of something from scratch for us to eat, while she held down a 9-5 job. Can you say, supermom? She’s also the reason I care about conservation today (and have lengthy conversations with squirrels). We rarely used air conditioning in the summers or heat in the winters. She still tells my dad to “bundle up… that’s what sweaters are for”! Also, our oven was most definitely NOT for baking (it was for storing jars in, obviously). I learned that keeping the shades drawn, and the lights low during certain hours of the day kept the house cool and saved energy.
This lived experience sparked my interest in a career as a Food Security & Nutrition Specialist. I hold a BS in Nutrition, a Masters in Public Health, and am certified in medicinal foods – and love working with people and their pets! If there’s one thing I’ve learned, it’s that even though our nutritional needs may be different, we are connected to EVERYthing and EVERYbody. One of the most powerful ways we can heal ourselves and the planet that sustains us is through the food on our plates.”
MEET THE GUEST >>
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EPISODE TEASERS >>
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