The Food Sommelier Podcast

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 

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.

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...

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...

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...

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,

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...

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,

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,

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 &...

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.

In this tasty episode, I interview Marissa Vicario. Marissa is an award winning, board certified integrative health and nutrition coach and women’s lifestyle expert. She is passionate about teaching women to trust themselves to make nutritious, slimming and energizing choices without fad dieting.  Marissa has been featured in the New York Times, Glamour magazine and The Dr. Oz Show.  I had a great time interviewing Marissa and we discussed some interesting topics like how to cook with chia seeds and why you should through your scale away, just to name a few. Marissa Vicario, Holistic Health Coach Marissa Vicario is a Board Certified NYC Health Coach.  As a Certified Holistic Health Coach, Healthy Living Expert, creator of the online meal planning service, The Total Reset Plan, and Author of How To Be Holistically Hot: A 30 Day Guide to Making Men Swoon and Your Friends Want What You Have, she’s passionate about inspiring women everywhere to transform their relationship with food. Marissa is certified by the American Association of Drugless Practitioners (AADP) and has a BS in journalism from Northwestern University and an MA in Marketing from New York University. She’s taken cooking classes at the Natural Gourmet Institute and has a certificate from the University of California San Francisco in Nutrition for Health Promotion and Disease Prevention. Marissa volunteers as a Co-chair for the New York Junior League, teaching healthy eating and cooking skills to families in the underprivileged communities of NYC and serve as the City Coordinator for the Young Female Entrepreneurs of NYC.

In this tasty episode, I interview Judy Barbe; an award winning registered dietitian nutritionist and the author of Your 6-Week Guide to Live Best, Simple Solutions for Fresh Food and Well-Being. I attended a presentation by Judy at a recent conference and was blown away by some of the information she provided; including how home cooks are responsible for 44% of the food waste here in the United States. Today we’re going to talk about this and some of her favorite regional delicacies, her passion for “repurposing” food into “bestovers”, her consulting company, and why the tagline of her business is “You must be present to win.” Judy Barbe, MS, RDN Judy Barbe, an award winning registered dietitian, has been bringing realistic nutrition solutions to Mountain States tables since 1992. She is the author of Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food & Well-Being and LiveBest Seasonally, a Fresh Approach to Living with Vitality, is a long-time regional newspaper columnist, an experienced speaker, and a BestFoodFacts.org expert where she nudges people toward better-for-you choices. As the founder of LiveBest, she specializes in nutrition communications consulting where she coaches registered dietitians to take the stage with confidence, monitors food and nutrition trends to develop creative strategy, write relevant, engaging content, and deliver impactful, personable presentations that connect with audiences. As a food enthusiast, she knows how food can be enjoyed and that healthful eating is pleasurable — all on the same fork. In a twenty-one-year career, as a senior director of health and wellness with a regional Traveling is in her DNA. She’s visited more than 26 countries and is planning a trip around the world.

In this tasty episode, I interview Ray Hilborn, Professor in the School of Aquatic and Fishery Sciences at the University of Washington. When I heard Ray give a presentation at a conference recently I just knew I had to have him on the show to shed some light on the doom and gloom stories we frequently hear about unsustainable fisheries and the decline in the world stock. We also discuss why fishing is actually better for the environment than agriculture, his recommendations for inexpensive and tasty fish in the United States, the difference between farm-raised and wild fish, and much more! Ray Hilborn, Professor SAFS Ray Hilborn is a Professor in the School of Aquatic and Fishery Sciences, University of Washington specializing in natural resource management and conservation. He teaches graduate and undergraduate courses in food sustainability, conservation and quantitative population dynamics.  He authored several books including “Overfishing: what everyone needs to know” (with Ulrike Hilborn) in 2012, “Quantitative fisheries stock assessment” with Carl Walters in 1992, and “The Ecological Detective: confronting models with data” with Marc Mangel, in 1997 and has published over 250 peer reviewed articles.  He serves on the Editorial Boards of numerous journals including 7 years on the Board of Reviewing Editors of Science Magazine.    He has received the Volvo Environmental Prize, the American Fisheries Societies Award of Excellence, The Ecological Society of America’s Sustainability Science Award, the International Fisheries Science Prize.    He is a Fellow of the American Fisheries Society, the Washington State Academy of Sciences, the Royal Society of Canada and the American Academy of Arts and Sciences. WHAT YOU’LL LEARN IN TODAY’S EPISODE… 2:40 Ray explains how he got involved with population dynamics and fishery science 5:30 Ray gets real about the current state of fisheries and the worldwide stock “National Geographic is probably one of the worst ...

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,