Zero Waste. Locally Sourced. The Only Restaurant in North America. Chef Chris Locke.

Transforming School Food Systems: Local & Organic for Less Money. Chef Greg Christian.

Ep 107: On this episode we are grateful to have Greg Christian. Greg Christian, a Chicago-based chef, entrepreneur, and thought leader. Greg's work has quietly shaped the sustainable food movement in schools for more than four decades. Greg is the founder of Beyond Green Partners, as well as the non-profit Sustainable Food Institute of America (SFIA), where he has helped define what sustainability looks like in real-world food service—long before it became a trend. #EatBetterFoodToday #Longevity #Health #smallfarms #ocalfarmers #community #environment #economy #healthyliving #buildinghealth #healthandwellness Please visit our website https://eatbetterfoodtoday.com [https://eatbetterfoodtoday.com/] for YouTube videos, this week's recipe, interviews, books, research. Look for information on Greg Christian: https://gregorychristian.com/ [https://gregorychristian.com/] What's In Season https://www.seasonalfoodguide.org/ [https://www.seasonalfoodguide.org/] Cleveland Kitchen https://www.clevelandkitchen.com/ [https://www.clevelandkitchen.com/] Donate to Support our Center in East Cleveland https://www.thesantefoundation.org [https://www.thesantefoundation.org/] Breakfast & Morning Routine: Gym, Skate Wing in Olive Oil :41 Greg's Sustainability Journey 3:50 * Started with a sick child and organic food helped her about 23yrs ago * Asked questions about where his ingredients came from, where the garbage went School Food 8:23 * Started in Chicago Public Schools about 22yrs ago * A NY School had 1000 kids and Only 80 Ate Lunch Because it was So Bad * Now they buy from 35 local farms and 600 kids eat lunch * Kitchens are Inefficient – make too much food – its all frozen and reheated * 2lbs of Food Thrown Away per Child – Greg had them weigh it * In all socio-economic neighborhoods * Time to Cook Created by Heating less Food (ie less waste) and less variety of food With Time to Cook – Now Teach Them After the Kids & Cooks Agree on a Menu 16:36 * Greg's team then teaches them how to cook the new Menu in a test kitchen first * Teach Knife Skills, Everyone does the Food Prep together (no prep silos) * Get them to 30% from scratch, they see waste go down and then it keeps getting Better The Ingredients 22:30 * If you Scratch Cook School Lunches, 85% could be less money than the processed food * We Save Schools Money Everywhere We Go, Every Time * Kids end up asking for more Food instead of Throwing it Away * And You Can Make Mac'n Cheese from Scratch with Real Cheese, Local Milk Creating a Scratch Kitchen at School 26:49 * You need a strong Kitchen Leader * You Need to Empower the Kitchen Staff * Leaderships Creates a Kitchen with 100% Retention Rate The Challenge of Sourcing Local Ingredients 31:12 * Myth: You Can't Source Enough Local Ingredients * If You Plan, You Can * Myth: You Can't Afford Local Ingredients * If You Account for Food Waste if Processed vs Local, You Can * Waste: Most Schools order 115% of What They Need to Account for Waste * Bring the Farmers into the Planning * You Don't Switch 100% Processed to Local in One Year * Start with One Breakfast and One Lunch per Week, Scratch, Local Impact of Food Quality on Student Behavior 39:55 * Changing to Good Ingredients at school in Illinois: the Grades Went Up, Bad Behavior Went Down, the Kids are Calmer * Feed a Kid Whole Foods and Not Sugar, They're Going to be More Present, They're Going to be More Awake * Bring Teachers to See the Farms their Food Now Comes From * Taste the Food on the Farm First Thing to Start Down a New School Path for Feeding Children 43:54 * Start with an Assessment: How Much Scratch Cooking is Happening Today * Meals per Labor Hour. Equipment on Hand. Pay Structure. * In a Large School System, Pick One or Two Schools Willing to Try Something Different The Recipe: Pasta with a Garlic, Bean Sauce and Parmesean 47:25 This podcast is about giving back. A portion of our profits supports initiatives combating child hunger in underserved communities like East Cleveland, Ohio. Join me every week as we redefine wellness one plate at a time. Let's make healthy eating accessible for everyone while supporting local sustainable farmers, chefs, businesses, and organizations. Subscribe to "Eat Better Food Today" for weekly inspiration on living a healthier, happier, more meaningful life! This Podcast is a production of Sante Strategies, LLC. Sante translated is - Health Means Everything. This is the company I have started to begin this health and longevity journey, focused on food. Disclaimer: We are sharing our experiences on this Podcast. Please be sure to consult a medical professional.

Farmers are the People who Can have Impact on our Health. And the Environment. Dana DiPrima

Ep 106: On this episode we are grateful to have Dana Diprima. Dana is the founder of the For Farmers Movement, a dedicated advocate for small farmers, and the host of the One Bite is Everything podcast on Heritage Radio Network. She believes that food is more than just what's on our plates—it's a powerful force shaping our health, communities, environment, and economy and that small local farmers are at the center of driving impactful change. Dana works to bridge the gap between eaters and farmers, ensuring people understand the true impact of their food choices. #EatBetterFoodToday #Longevity #Health #smallfarms #ocalfarmers #community #environment #economy Please visit our website https://eatbetterfoodtoday.com [https://eatbetterfoodtoday.com/] for YouTube videos, this week's recipe, interviews, books, research. Look for information on Dana DiPrima https://boldjourney.com/meet-dana-diprima/ [https://boldjourney.com/meet-dana-diprima/] Other Websites mentioned by Dana DiPrima https://www.forfarmersmovement.com [https://www.forfarmersmovement.com/] What's In Season https://www.seasonalfoodguide.org/ [https://www.seasonalfoodguide.org/] Cleveland Kitchen https://www.clevelandkitchen.com/ [https://www.clevelandkitchen.com/] Donate to Support East Cleveland https://www.thesantefoundation.org [https://www.thesantefoundation.org/] Breakfast: Greek yogurt from a Local Farm, Honey from her Beehives 1:35 Morning Routines: Coffee Time with her Husband, then Lift Weights 3:27 Launching the For Farmers Movement 6:28 Small Family Farms vs Large Monocrop (corn) Farms 11:10 * Single use GMO corn supported by pesticides is killing our soil * 99.9 % of our pigs are raised in a box and fed corn in a concrete building * Small Farmers are standard bearers. They're innovators. * We Need Big Changes. * How do we make Small Farmers the Answer to a Lot of Big Questions Climate and Health 19:00 * Strawberries Out of Season just Don't Taste Good * There's a Story Behind Every Good Meal. The Tomatoes. The Chicken. The Farmer. * Research shows that People Eat the Best when they Have Children Under Five * Influencers have People Starting to Pay Attention to What they Eat How Do We Connect More Small Farms to the Market 25:51 * Farm to People exists in NY * Consumer Pain Points are Cost and Convenience * And Yet Most Small Farmers do not take a Salary and Still lose Money * The Hidden Cost of Poor Food is Real – It Affects Your Health * How Are We Making it More Compelling: Perfect Price Point. Easy to get. It's delicious. And it's going to Guarantee My Health and the Environment. * Shop at a grocery store, 15 cents of that dollar stays in your community. * Shop at a farmer's market, 75 cents of your dollar stays in your community. * You're a Lot Smarter When You Eat Healthy Food * McDonalds has Earmarked $200M for Regenerative Farming (small $ for McD's) * Your Small Actions Can Lead to Big Changes – Just Do Something "For Farmers Movement" Success Stories 42:15 * "For Farmers Movement" has 291 Success Stories – Equal to the # of Grants Given in 48 States * Created Wish Lists where Anyone can Grant a Framer their Wish – One Farm had 40 Items Gifted * "Friend" a Farmer * We should be Sponsored by Kleenex because I can Guarantee You Happy Tears Any Day of the Week First Step to Help Small Farms 47:12 * Fulfill a Farmers Wish List * One Million People Donate $1 Closing: A GAP in the Market 50:57 * There's no farmer I've Ever Met that's OK with Somebody Going Hungry. * Food is National Security The Recipe: 25 Minute Braised Whole Chicken from a Farmer 55:29 * Whole chickens are cheaper than chicken pieces This podcast is about giving back. A portion of our profits supports initiatives combating child hunger in underserved communities like East Cleveland, Ohio. Join me every week as we redefine wellness one plate at a time. Let's make healthy eating accessible for everyone while supporting local sustainable farmers, chefs, businesses, and organizations. Subscribe to "Eat Better Food Today" for weekly inspiration on living a healthier, happier, more meaningful life! This Podcast is a production of Sante Strategies, LLC. Sante translated is - Health Means Everything. This is the company I have started to begin this health and longevity journey, focused on food. Disclaimer: We are sharing our experiences on this Podcast. Please be sure to consult a medical professional.

Zero Waste. Locally Sourced. The Only Restaurant in North America. Chef Chris Locke.

Ep 105. On this episode we are grateful to have Chris Locke. English by birth, Chris Locke has honed his culinary skills and knowledge internationally through the UK, Australia and France and Central America. Now currently in Mexico City at Michelin Green restaurant Baldio, Chris has a passion for using locally sourced ingredients, showcasing the best of Mexico's bounty bringing honest and challenging dishes to the table. There is a heavy emphasis on seasonality in his cooking, using fermentation and preservation to lengthen the seasons and transform their flavors. Throughout his travels and culinary journey, there has been a theme that has been consistent the whole time: locality and seasonality. His food philosophy feeds from these two pillars. Whether it is supporting farmers, sustainability, tackling food insecurity, high-end tasting menus or cooking at home, the core values are unwavering. #eatbetterfoodtoday #localingredients #longevity #health #foodasmedicine #zerowaste #farmers #seasonality Please visit our website https://eatbetterfoodtoday.com [https://eatbetterfoodtoday.com/] for this week's recipe, interviews, books, research, videos. Look for information on Chris https://www.linkedin.com/in/chris-locke-b72b2124 [https://www.linkedin.com/in/chris-locke-b72b2124] The Restaurant Site https://www.baldio.mx/en/home/ [https://www.baldio.mx/en/home/] Please Invest in the The Sante Foundation https://www.thesantefoundation.org [https://www.thesantefoundation.org/] What's In Season https://www.seasonalfoodguide.org/ [https://www.seasonalfoodguide.org/] Cleveland Kitchen: https://www.clevelandkitchen.com/ [https://www.clevelandkitchen.com/] Segment Notes: Breakfast: Yogurt, Peanut Butter, Banana. 1:52 The Journey to Baldio: UK to Australia to Canada to Mexico City 2:54 Fermentation to Enhance Flavors 5:08 What is Baldio all About? 8:38 - Zero Waste, Fermentation as an Enabler Supporting the Farmers (Chinampas) 15:36 - Chinampas are Traditional regenerative Farming as has been done for centuries but not certified - The percentage of organic matter in the soil in the Chinampas is around 11% - 85 % of the certified organic produce in Mexico is exported Fermentation to Reduce Waste, Enhance Flavor 19:38 - It has to be approachable and it has to be delicious The Michelin Green Star 23:24 - Food Made Good Accreditation is a more Intensive Process Farming Agri-prenuer Programs 25:49 What's Next for Baldio 28:02 - Byproducts like vinegar being sold at retail locations - Launched a Salsa Inglesa, which is a Mexican version of Worcestershire sauce - Salsa Inglesa currently sold is full of chemicals – Baldio's is not Changing Mexican Cuisine 31:47 - Lots of Michelin Star restauarnats - Growing Middle Class so more Meat Consumption, Growing Obesity - Global campaign - Beans is How? - Its In conjunction with the UN Sustainable Development Goal number two of Zero Hunger - To Increase Bean Consumption as a Sustainable Protein Globally - Corn and Benas a Great Food Combo and Good for the Soil The Recipe 38:02 - A Delicious Dal – Cook Lentils for 20 minutes with some delicious garlic, ginger, aromatics, cumin, ghee. The Sante Foundation, to raise money, bring awareness, and build Centers to bring healthy food and services into underserved urban neighborhoods. In the world we live in today, we all need to do more to support one another and bring Hope into other people's lives. Join me every week as we redefine wellness one plate at a time. Let's make healthy eating accessible for everyone while supporting local sustainable farmers, chefs, businesses, and organizations. Subscribe to "Eat Better Food Today" for weekly inspiration on living a healthier, happier, more meaningful life! This Podcast is a production of Sante Strategies, LLC. Sante translated is - Health Means Everything. This is the company my wife and I have started to begin this health and longevity journey, focused on food. Disclaimer: We are sharing our experiences on this Podcast. Please be sure to consult a medical professional.

Eat Real Food. Not Ultra-Processed Foods. The New Food Pyramid. Julie Ruelle, RD, LD.

Ep.104. On this episode we are grateful to again have Julie Ruelle, who also appeared on Episode 91. Julie is a in Registered Dietitian who began working in corporate wellness, conducting individual and group online and in-person coaching sessions. She went on to manage teams of RD's and in later roles built out and managed nutrition coaching programs. For the last 12 years she has worked for health focused CPG companies, combining nutrition and marketing skills to launch new products, build and manage event and partnership strategies and teams, implement, and manage organic influencer programs, manage content strategy, and serve as the nutrition expert for the company. #EatBetterFoodToday #Longevity #EatRealFood #WholeFoodsAsMedicine #GoCoCo #foodpyramid #dietaryguidelines Please visit our website https://eatbetterfoodtoday.com [https://eatbetterfoodtoday.com/] for YouTube videos, this week's recipe, interviews, books, research. Look for information on Julie https://www.linkedin.com/in/julieruelle [https://www.linkedin.com/in/julieruelle] GoCoCo website mentioned by Julie: For iOS https://apps.apple.com/redeem?ctx=offercodes&id=1446005742&code=BETTER [https://apps.apple.com/redeem?ctx=offercodes&id=1446005742&code=BETTER] For Android use website https://www.gococo.app [https://www.gococo.app/], download for Android, then use the code BETTER every 3mths Food Pyramid https://realfood.gov [https://realfood.gov/] What's In Season https://www.seasonalfoodguide.org/ [https://www.seasonalfoodguide.org/] Cleveland Kitchen https://www.clevelandkitchen.com/ [https://www.clevelandkitchen.com/] Donate to Support The Sante Foundation in East Cleveland https://link.clover.com/urlshortener/qQtSD2 [https://link.clover.com/urlshortener/qQtSD2] Segment Notes: Breakfast: Ezekiel sprouted whole grain toast, natural peanut butter, handful of raspberries, coffee 0:40 The New Food Pyramid 1:27 * Followed by Government Funded Programs: schools, hospitals, military and veteran meals, WIC, SNAP, other child and adult nutrition programs. * More Consumer Friendly at 4 pages instead of 150 * Fruits & Vegetables at the Top of the inverted Pyramid a Positive * Salmon or Seafood at the Top would be Better than the Big Piece of Steak and Cheese * Area versus the Top or Bottom, three quarters is fruits, vegetables, nuts, beans: fresh, canned or frozen * A Shift Away from Ultra-Processed Foods (UPF) in the Dietary Guidelines (DGAs) * UPFs are Foods with Additives - Flavorings, Colorings, Preservatives, Added Sugar, Fake Sugar. * Versus Minimally Processed which Gives us High Quality Food for a Longer Period of Time. * Think - Frozen Peas, Canned Beans, we are Minimally Changing it, that's Good Processing. * Where the Guidelines have remained the same in that less than 10% of our total calories should come from saturated fat * So that is 22 grams on a 2000 calorie diet. A slice of cheese is 6 grams. Two tablespoons of butter is 14 grams. The big steak is 17 grams * What has changed is Going from Low Fat to Full Fat. * But Still Eat Mostly Healthier Fats: Beans, Nuts, Nut butter, Avocados, Olive oil, Seeds * Protein Guidelines: For 150lb person that's 80-109grams * Spread Quality Protein intake out: we can only absorb 30grams at a Time. Have some with every meal. * Protein Foam on a Coffee or in a Pop Tart does Not Count * Mix it Up – If you Eat Animal Protein also Eat Beans, Nuts, Seeds for the Fiber * Eggs, Seafood and Tofu also Good Sources of Protein * Every Meal about a Cup of Protein or the Size of Your Fist or a Flat Open Hand * Protein Keeps us Full Longer and Slows the Absorption of Sugars found in Fruits Why Did the Guidelines Change – They've Been the Same for a Long Time 15:19 * 90% of US health care spending goes to Treating Chronic Disease * Much of Chronic Disease is related to Diet and Lifestyle. * 75% of US adults report having At Least One Chronic Disease. * 50% of Americans have Diabetes or Pre-diabetes. * Biggest Change to Impact that is Reducing Added Sugars and Ultra Processed Foods * No amount of Added Sugar or Non-Nutritive Sweeteners is recommended * Children Under the Age of Four Should Not Have Any Added Sugar School Lunch Impact 18:00 * Biggest Win in the New Guidelines: Removing Ultra Processed Foods in Schools * But we are going to Need a Lot More Funding, Kitchen Support * Support To Make Real Food to get down to the Percent of Ultra Processed Foods Now Allowed * That's 150 Million Meals served to Children per Week * Schools that have Already Adjusted: Kids Eat More, Food Waste is Down, Attention Span is Up Missed in the New Guidelines 21:49 * Organic. Grass Fed. Regenerative. Eat Local. * Front of Package Labeling - What the Bad Ingredients Are – Other Countries Do This * Back of Package Does Label Added Sugar which Should Be Avoided altogether Food Pyramid, Guidelines Affect on Urban Areas 24:53 * Canned, Frozen Fruits, Vegetables Accessible there. * Bring Fresh Fruit and Vegetable Food Boxes into those Areas * Set Up Farmers Markets There * Create Local Urban Gardens First Step Moving Towards the New Food Pyramid 28:32 * Eat More Whole Foods * Cut Back on Ultra Processed Foods, Sugar Sweetened Beverages, Enriched Grains/Flour * Prioritize Protein with Every Meal * Eat High Fiber Carbohydrates: Beans, Lentils, Peas, Nuts, Seeds, Vegetables, Fruits * Eat Whole Grains: look for 100% Whole Grains on the Package The Recipe: Ginger, Garlic, Ground Beef, Broccoli over Quinoa 32:41 - Serves 4 - Ingredients * 1 lb 96% lean organic ground beef * 1 head broccoli, chopped * 2 tbsp fresh grated ginger * 1 tbsp chopped garlic * ½ cup quinoa * 2 tbsp low-sodium soy sauce - Instructions * Cook quinoa according to package instructions. * Steam broccoli until tender-crisp. * In a large skillet over medium heat, brown the ground beef. Add grated ginger and garlic while cooking and stir until fragrant and beef is fully cooked. * Add steamed broccoli to the skillet. Stir in soy sauce and cook for about 30 seconds, until well combined. * Serve beef and broccoli mixture over quinoa. Final Thought: Eat Whole Foods, Cut Back on the Ultra Processed This podcast is about giving back. A portion of our profits supports initiatives combating child hunger in underserved communities like East Cleveland, Ohio. Join me every week as we redefine wellness one plate at a time. Let's make healthy eating accessible for everyone while supporting local sustainable farmers, chefs, businesses, and organizations. Subscribe to "Eat Better Food Today" for weekly inspiration on living a healthier, happier, more meaningful life! This Podcast is a production of Sante Strategies, LLC. Sante translated is - Health Means Everything. This is the company I have started to begin this health and longevity journey, focused on food. Disclaimer: We are sharing our experiences on this Podcast. Please be sure to consult a medical professional.

Fresh Tastes Better! Food Dignity's Clancy Harrison.

Ep 103. Part Two. On this episode we are grateful to have Clancy Harrison. Clancy is the founder of Food Dignity®, an organization that empowers farmers, corporations, nonprofits, and government agencies to lead the change in transforming food systems. With nearly 30 years of hands-on service alongside the people who have directly experienced food injustices, Clancy brings an unmatched depth of empathy and understanding to her mission. Clancy is the catalyst for companies across North America who want to join the deeper conversation around food—and build a more equitable and sustainable future. #eatbetterfoodtoday #localingredients #longevity #health #foodasmedicine #hope #farmers #fresh #dignity Please visit our website https://eatbetterfoodtoday.com [https://eatbetterfoodtoday.com/] for this week's recipe, interviews, books, research, videos. Look for information on Clancy https://www.linkedin.com/in/clancycashharrison [https://www.linkedin.com/in/clancycashharrison] http://www.fooddignitymovement.org/ [http://www.fooddignitymovement.org/] The Recipe Site Mentioned https://www.newenglanddairy.com/recipes/ [https://www.newenglanddairy.com/recipes/] Please Invest in the The Sante Foundation https://www.thesantefoundation.org [https://www.thesantefoundation.org/] What's In Season https://www.seasonalfoodguide.org/ [https://www.seasonalfoodguide.org/] Cleveland Kitchen: https://www.clevelandkitchen.com/ [https://www.clevelandkitchen.com/] Segment Notes: Part Two Rescued Food 23:03 * Clancy's experience shows that Rescued Food does not solve Hunger * Many times the food rescued had to be thrown away or spread in fields – it was unfit to eat * That's why she's works with farmers to help create a market for their food when its harvested * During COVID transformed the Food Pantry from walk-in to Drive-thru. * Went from 150 being serviced to 3,000 * Service 500 People – Two Options. * o System A: Drive-thru for Food which Creates long lines, angry people * o System B: Food Hub Distributes to Trusted non-profits who distribute at time of service– everyone's happy * Volunteers from Local Colleges and High Schools that Require Service Hours Food Ingredients 34:12 * How do you challenge those systems if they're receiving taxpayer dollars to truly invest in local nourishing food * People want to eat what's best for them * Fresh Lettuce that lasts 2 weeks in a refrigerator, not because it was sprayed, because it was harvested that morning * How do we Provide Dignified Access to Food, one that people Want to Eat * Food that has shelf life where people can budget and they can meal plan * Not let's hurry up and eat because this was rescued food and it's not going to last past tomorrow * Understand at the ground level of what people want and then we provide it * FRESH TASTES BETTER * The longer Food sits after Being Picked, the More it Loses its Taste Customer Success Stories 40:08 * The CTC Trade School – because of the success of the relationship with Food Dignity, the Warehouse Program has a waitlist and the school is investing $76K in new warehouse equipment * The Famers that can now stay open year-round * Take What You Need, Pay What You Can Stand – a Neighbor is Picking up for a Shut-in * The shut-in now has a spring in his step. His skin has color, it's no longer gray. He's happy. It's because of the food. * Kids Can Try Produce at the Take What You Need, Pay What You Can Stand and Many times Like what they Try * Diabetes Customers saying their A1C is down * Someone who Would Never Go to a Food Pantry but will Stop at the Stand so He can Pay Something ($.27) I look at NO as an opportunity to ask a different question and approach something differently. Keep Doing this Work in Her Community – no Interest in Expanding Nationally The Recipe 47:50 * New England Dairy has Recipe Guides. Based on what you can afford, what you have on hand, what's culturally appropriate - you can make a meal The Sante Foundation, to raise money, bring awareness, and build Centers to bring healthy food and services into underserved urban neighborhoods. In the world we live in today, we all need to do more to support one another and bring Hope into other people's lives. Join me every week as we redefine wellness one plate at a time. Let's make healthy eating accessible for everyone while supporting local sustainable farmers, chefs, businesses, and organizations. Subscribe to "Eat Better Food Today" for weekly inspiration on living a healthier, happier, more meaningful life! This Podcast is a production of Sante Strategies, LLC. Sante translated is - Health Means Everything. This is the company my wife and I have started to begin this health and longevity journey, focused on food. Disclaimer: We are sharing our experiences on this Podcast. Please be sure to consult a medical professional.