Summary:

In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Suhan Lee, the culinary mind behind Get Saucy, a brand dedicated to creating clean label sauces and seasonings. Suhan shares his journey from growing up in Queens to working in Michelin-starred restaurants and ultimately founding Get Saucy. The conversation delves into the challenges of developing flavors that cater to dietary restrictions, particularly for those on the autoimmune protocol. Suhan emphasizes the importance of balancing authenticity with inclusivity in food, and discusses the brand's future projects and product launches.

Takeaways:

• Suhan Lee's culinary journey began with a passion for cooking for friends and family.

• Food has the power to bring people together, transcending cultural barriers.

• Get Saucy was inspired by the need for clean label sauces for those with dietary restrictions.

• Suhan's approach to flavor development involves understanding historical recipes and ingredients.

• The challenge of replicating traditional flavors without common allergens is significant.

• Customer feedback has revealed a broader audience than initially expected, including fitness-minded individuals.

• Building a food brand involves navigating various challenges, including market positioning and product development.

• Get Saucy aims to provide inclusive options for diverse dietary needs.

• Future products include a tomato-less sauce and various seasonings that cater to specific diets.

• Investing in clean foods is essential for overall health and well-being.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller speaks with Dr. Deb Kennedy about the intersection of food, health, and education. Dr. Deb shares her personal journey with food as medicine, emphasizing the importance of culinary skills in improving health outcomes. They discuss the role of teaching kitchens in communities, the challenges of food equity, and how to make healthy eating accessible and enjoyable. The conversation highlights the need for cultural sensitivity in nutrition education and the power of flavor in food preparation. For more information visit drdebkennedy.com or the second edition of her book: Culinary Medicine From Clinic to Kitchen: A Hands-on Guide to Transforming Nutrition Guidelines into Cooking Skills - Maximizing Flavor

Takeaways

• Food is medicine is regaining traction in modern society.

• Teaching kitchens can improve community health outcomes.

• Small changes in diet can lead to sustainable habits.

• Flavor & personalization should be prioritized in healthy food education.

• Convenience foods are prevalent but can be balanced with nutrition.

Summary

In this episode of the 5 in 20 podcast, host Joshua Miller interviews Nicole Sherrin Kessler, the Founder of the non-profit organization Celiac College Guide. They explore the unique challenges that students with celiac disease encounter while navigating college life. Nicole shares her journey and discusses the mission of the Celiac College Guide, highlighting the importance of providing resources and support for gluten-free living on campus.

The conversation delves into the research behind the guide, the website's features, and the accommodations available for students with dietary restrictions. Nicole emphasizes the necessity of advocacy, community support, and the importance of sharing best practices and uplifting small businesses to foster a more inclusive environment for students with dietary limitations.

Takeaways

• Over 50% of students with celiac disease skip meals in college.

• The Celiac College Guide simplifies the college search for gluten-free students.

• A living resource for colleges to keep their practices and accommodations current.

• It provides info on 600+ schools sourced from public data.

• Student reviews offer real insights into dining and accommodations.