Our Daily Bread is a traditional village bakery in upstate New York that took the decision to change with the times and make gluten-free bread. Jill meets father and son team Zvi and Gavriel Cohen and finds out why they made this decision and how good gluten-free bread is made. Then we join Jill in the kitchen with Ann Ogden from the charity Cook For Your Life. Ann has made it her mission to teach cancer patients how to cook nourishing food and on this week’s episode she shares her recipe for a zucchini, corn and tomato sauté. Finally Jill pays a visit to one of her Chinese medicine teachers Z’ev Rosenberg to talk about Chinese pulse diagnosis.
Jill visits the farm store at Little Ghent Farm to talk to Mimi Beaven about her new book on preserving and jam making. Mimi’s also know for making excellent sourdough bread and she talks to Jill about cooking and baking on a farm. Then we join Jill in the kitchen with self-nourishment coach Jeanette Bronee who is making watermelon, beet and berry popsicles and finally Jill talks to Helen McCormack whose company is developing a new test for Lyme disease.
Last week I met Brené Brown and was lucky enough to hear her speak. For those of you not familiar with Brené's work, she's a research professor at the University of Houston, where she studies vulnerability, courage, authenticity and shame. When discussing vulnerability, Brené often tells people that this quote from President Theodore Roosevelt changed her life, “It’s
Farmer Betsy Helmrath talks about the benefits and hardships of bringing up children on a farm. Then Jill joins her husband Noah in the kitchen to cook a vegetarian lunch. And Dr Emeran Mayer is the author of a new book about the mind-gut connection. Jill asks Dr Mayer to explain how our digestive system affects our mood.
Jill talks to John Gilbert from the Berry Farm about hydroponic gardening. John explains how growing vegetables in water, rather than soil, allows him to control their nutrient supply and leads to better quality plants. Then Jill joins her daughter Emma in the kitchen to make White Chocolate and Oatmeal Cookies. Jill and Emma chat about health, family and food while they bake. Finally Jill meets with Vanessa Chakour a former professional boxer who founded an organization called Sacred Warrior that helps people to combine mindfulness with boxing and therapeutic movement along with natural medicine.
Jill asks Integrative Pediatrician, Dr. David Miller, for his advice about feeding babies and toddlers Dr Miller explains how to know when a baby is ready to eat solid food and which foods to introduce them to first. He also talks about preventing food allergies in infants, whether children should be given a probiotic and how to handle picky eaters. Then Jill spends time in the kitchen with Ann Ogden who is the founder of Cook For You Life, a charity that teaches cancer patients how to cook and nourish themselves. Ann shares her recipe for kale and apple salad with a mustard and yogurt dressing.
Steve Sando founded Rancho Gordo, a company that grows and distributes heirloom beans. Jill chats with Steve and asks him about his favorite beans and how to cook them. Then Jill joins Self-Nourishment Coach Jeannette Bronee in the kitchen where she makes two savory smoothies to drink on the go. The first is a watermelon gazpacho, which is refreshing in hot weather. The second smoothie is a made with carrot and sweet potato combined with ginger and turmeric, which is anti-inflammatory and supports digestion. Finally, Jill asks internist Dr Frank Spinelli whether the annual physical is a thing of the past.
Steve Sando likes to talk about beans! He is the founder of Rancho Gordo, a company that specializes in growing and importing heirloom and heritage beans, with names like Good Mother Stallard and Eye of Goat. Rancho Gordo is credited with elevating the humble bean and making it into a fashionable ingredient, beloved by chefs. I had some Rancho Gordo Large White Lima Beans in my cupboard and, inspired by my conversation with Steve, I decided to make them into a summer bake with some vegetables and herbs from the garden.