Culinary Medicine Recipe

• Chefs Who are Creatively Transforming School Nutrition

  In the U.S., nearly one in five children are living with obesity, and over a quarter of adolescents aged twelve to nineteen are prediabetic. Shockingly, only two percent of children meet the daily recommended intake of fruits and vegetables, and over thirteen million children live in food insecure households. This means that school meals are often the most reliable and nutritious food they get each day. In this episode, we hear from three innovative chefs working in school nutrition who are transforming the school cafeteria. They share what goes into creating delicious and nutritious school lunch programs that set children up for success, even under tight budgets and strict guidelines. This is a must listen if you’re in school nutrition or are curious about school lunch programs.      In this episode you’ll hear:1:20 – Why are school food programs so important?3:30 – Chef Rebecca Polson’s story4:20 – Chef Jason Hull’s story6:15 – Chef Taylor Thompson’s story8:30 – What criteria are used to create school lunch recipes?12:10 – What is the National School Lunch Program in America?16:00 – Scratch cooking, speed scratch cooking and heat & serve21:35 – What are the chefs’ biggest challenges?22:40 – Where do schools source their food?30:30 – School food policy31:45 – K-12 recipe development with Pacific Coast Producers34:10 – Surprise favorite recipes for the kids36:30 – Food tips for busy familiesThank you to our sponsor, Pacific Coast Producers.References:Culinary Institute of America’s Healthy Kids CollaborativeNational School Lunch ProgramCredits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.

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• From Marine to Chef: Suhan Lee’s Culinary Journey

  In this inspiring episode, Dr. Falquier is joined by Chef Suhan Lee, whose incredible journey takes us from his injuries in the Marine Corps to his creativity in the kitchen. Chef Suhan turned his passion for health and healing IBS into the creation of allergen friendly sauces. His story is one of transformation, innovation and purpose.  In this episode you’ll hear:2:00 – What happened to Chef Suhan after he was injured in the Marine Corps?4:30 – How do antibiotics affect the microbiome?6:15 – From being in the military to becoming a chef7:30 – The health story behind Get Saucy9:30 – How Chef Suhan created an allergen friendly Tikka Masala13:15 – Save time in the kitchen15:30 – What is an auto-immune protocol?17:10 – The goal of culinary medicineWebsite link: https://getsaucy.com/Credits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.

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• Who’s Paying for Food as Medicine & Culinary Medicine Programs?

  Chef and PhD Public Health Nutritionist, Dr. Deborah Kennedy, joins Dr. Falquier to explore the evolving role of food as medicine programs in healthcare, what current financial structures support these programs and what funding mechanisms need to change. Whether you’re a healthcare professional, policymaker, or simply passionate about nutrition and wellness, this episode offers valuable insights into what systemic shifts are necessary to make nutrition-based healthcare more accessible and sustainable.In this episode you’ll hear:2:50 – Difference between food as medicine and culinary medicine5:45 – What happens when medically tailored meals or produce prescriptions come to an end?6:45 – How can culinary medicine outcomes be measured to show clinical and cost effectiveness? 11:00 – Who’s funding food prescriptions, medically tailored meals and nutrition education?16:45 – Are there food as medicine programs outside the U.S.?23:00 – Who pays for culinary medicine coaching?24:30 – The future of culinary medicine28:00 – Book series: Culinary Medicine From Clinic to Kitchen31:00 – Dr. Kennedy’s Food Coach AcademyResourceHealth Affairs Journal, April 2025 I Food, Nutrition & HealthCredits:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.

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• Culinary Medicine in Action: Dietitian Milette Siler on Canned Foods & Everyday Nutrition

  What if everyday pantry staples could help you eat healthier and more affordably, and also free up your time in the kitchen? In this episode, registered dietitian Milette Siler shares why food is medicine is a powerful tool for improving health alongside traditional medicine and pharmacotherapy, and how ingredients like canned tomatoes and canned fruits can play a nutritious role in your meals. Whether you’re aiming to improve your own health or help others do the same, this conversation highlights how smart food choices, even from a can, can support a healthy, balanced diet.  In this episode you’ll hear:2:45 – Why does food as medicine matter?7:30 –  About Teaching kitchens10:15 – Nutrients in fresh vs. canned and frozen foods15:30 – How to store fresh herbs16:10 – Fiber in canned tomatoes and canned fruits19:00 – Are canned fruits healthy?21:15 – Should you drain canned fruit?25:15 – What to avoid when buying canned fruit26:10 – Is there a concern with BPA in canned foods?27:30 – Smoothies and satiety30:45 – How to build a healthy pantry32:30 – What does a dietitian do?35:30 – “It’s what we don’t eat that gets us into trouble.”  Thank you to our sponsor, Pacific Coast Producers.Resource:https://scijournals.onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.5849CREDITS:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound & Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.

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• Reducing Inflammation in the Body

  These seventeen minutes about inflammation are not to be missed. Inflammation is a natural defense mechanism, but chronic inflammation can contribute to heart disease, diabetes, autoimmune conditions, and more. In this episode, Dr. Falquier breaks down the science of inflammation, exploring why it’s essential for healing, how it can be harmful, and what you can do to keep it in check.In this episode you’ll hear:1:25 - Chronic inflammation statistics2:30 - What is acute inflammation?3:10 - Healing acute inflammation4:30 - Chronic inflammation causes6:10 - Daily cell damage that needs repair7:40 - Examples of health problems resulting from cell damage and inflammation8:20 - Signs of chronic inflammation9:20 - Can you test for chronic inflammation?12:30 - Anti-inflammatory foods14:50 - How to reduce inflammation in the body recap: a holistic approachAs referenced in the episode:Audio - Healthy Eating Plate: Your Guide to Balanced Meals Video - What's On Your PlateCredits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLMSound and Editing - Will CrannExecutive Producer - Esther Garfin  ©2025 Alternative Food Network Inc.

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