Farming For Health – Détails, épisodes et analyse

On the final episode of Farming for Health, Dr. Amy Sapola talks with Farmer Amanda Harris. Amanda’s commitment to the land and the people who work it is rooted in the understanding that holistic design and edible landscapes adapted for specific and local conditions are key to feeding some of the world’s most vulnerable communities. She earned her Permaculture Design Certification in 2013 at the Mesoamerican Institute of Permaculture in Guatemala; and earned a dual-Masters in Global Environmental Politics from American University in Washington, DC, and in Natural Resource Management and Sustainable Development from the United Nations-mandated Universidad para la Paz, in San Jose, Costa Rica in 2015. Today Amanda’s focus is on developing, launching and promoting regenerative agricultural businesses in Mexico’s micro-watersheds that empower communities to solve their own problems through the transfer of knowledge, skills, resources, and leadership training.

On episode 32 of Farming for Health, Dr. Amy Sapola talks with Kevin Boehm. After opening 40 restaurants over the last  30 years, James Beard Foundation Award-winning restaurateur Kevin Boehm has established himself as one of the world’s foremost hospitality visionaries. Kevin, along with his partner Rob Katz, has built a restaurant group based on great chefs, inspired design, and enlightened hospitality.

On episode 23, Dr. Amy Sapola and guest host, Farmer Lee Jones talk with Kirk Bachmann. Kirk has an extensive background in the culinary world. He is the Campus President and Provost of the Auguste Escoffier School of Culinary Arts in Boulder, Colorado.

With a culinary heritage spanning four generations, Kirk spent 18 years as the Vice President of Education for Le Cordon Bleu Schools North America. During this time, he helped teach culinary, pastry, and hospitality programs. His culinary journey began in his father's pastry kitchen; his father being a master pastry chef. Kirk's educational journey led him to the University of Oregon and subsequently to the Western Culinary Institute in Portland, Oregon, where he received formal culinary training. He later took on the role of a chef instructor at the same institute.

On episode 22 of the Farming for Health Podcast, Dr. Amy Sapola talks with Erin Meyer. Erin is a registered dietitian and chef with a Master’s Degree in Sustainable Food Systems, she is a connector of chefs, healthcare professionals, educators, and farmers in supporting sustainable food systems through experiential education.
Erin’s purpose is to work with others to improve our food system. To accomplish this, she believes that educators, culinary professionals, healthcare professionals, and farmers have to work in tandem to build regenerative food systems with a focus on Culture, Economic Viability, Social Impact, and Environmental Health.

On episode 21 of the Farming for Health Podcast, Dr. Amy Sapola dives deep with Dr. Anna Yusim. Dr. Anna Yusim is an internationally-recognized, award-winning Board-Certified, Stanford- and Yale-educated Psychiatrist & Executive Coach with a Private Practice in New York City and Connecticut. She is best-selling author of Fulfilled: How the Science of Spirituality Can Help You Live a Happier, More Meaningful Life. On the Clinical Faculty at Yale Medical School, Dr. Yusim is presently creating a Spirituality & Mental Health Center at Yale. With clients including Forbes 500 CEOs, Olympic athletes, A-list actors and actresses, and the Chairs of academic departments at top universities, Dr. Anna Yusim has helped over 2000 people in 60 countries achieve greater impact, purpose, and joy in their life and work. After working as a neurobiology researcher with Dr. Robert Sapolsky Ph.D. and completing her studies at Stanford, Yale Medical School, and the NYU Psychiatry Residency Training Program, Dr. Yusim felt that something was missing from her life. In her quest to find it, she traveled, lived and worked in over 70 countries, while studying Kabbalah, learning Buddhist meditation, and working with South American shamans and Indian gurus. Dr. Yusim has published over 150 academic articles, book chapters, scientific abstracts, book reviews and articles for the lay public on various topics in psychiatry. A frequent contributor to CNN, Fox News, ABC and NBC, she has been a guest on hundreds of national and international TV shows, radio programs and podcasts. As a highly sought-after speaker, Dr. Yusim gives keynotes for physicians and professionals all over the country and the the world on topics related to mental health and spirituality, thriving post-COVID, preventing burnout, physicians as meaning-makers, and resilience. For healthcare professionals, corporate leaders and community members, she also conducts workshops to empower individuals to sharpen their intuition, cultivate authenticity, awaken self-compassion, enhance their capacity for empathy, and improve their ability to connect with others. In 2020, Dr. Yusim received the top honor granted to an American psychiatrist, being named a Distinguished Fellow by the American Psychiatric Association. Other awards and distinctions she has received include the National Institute of Mental Health Outstanding Research Resident Award, the American Psychoanalytic Association Fellowship, the William Webb Fellowship from the Academy for Psychosomatic Medicine, the American Psychiatric Institute for Research & Education (APIRE) Janssen Research Award, the Seed Research Grant from the American Medical Association, First Prize in the Sermo Resident Challenge, the Carta Fellowship from the World Psychiatric Association, the Janet M. Glasgow- Rubin Award for Women Leaders at Yale Medical School, the William F. Downs Fellowship for International Research, the Max Kade Fellowship, the Samuel F. and Sara G. Feinman Scholarship for Leadership, the Foreman Fleisher Foundation Scholarship for Academic Excellence, the Golden Award for Top Thesis written in the Humanities at Stanford University, the Hoefzer Prize for Top Essay Written in Stanford University Course, the Bessie F. Lawrence International Fellowship, and the National Science Foundation Scholarship.

On episode 20, Dr. Amy Sapola talks with Amy Ippoliti. Amy Ippoliti is known for bringing yoga to modern-day life in a genuine way through her intelligent sequencing, clear instruction, and engaging sense of humor. She shares her passion for yoga, health, soil advocacy, marine conservation, and regenerative practices through her teachings and writings for Teach.yoga, Yoga Journal, Organic Life, Prevention, Mantra, Origin, Mind Body Green, and Elephant Journal. She's appeared on the covers of Yoga Journal, Boulder Lifestyle, and Fit Yoga Magazine and has been featured in Self Magazine, New York Magazine, Allure (Korea), and Newsweek. As lead educator for Vesselify.com, she's a pioneer of advanced yoga education, co-founding Vesselify (formerly 90 Monkeys), an online school that has enhanced the skills of yoga teachers and studios in 65+ countries. She is a Kiss the Ground Soil Advocate, an ambassador for The Rodale Institute, and co-author of The Art and Business of Teaching Yoga. Find her classes on Yoga International and Teach.yoga. Learn more at amyippoliti.com

On episode 19, Dr. Amy Sapola talks with Dr. Michelle Perro. Michelle Perro, MD, DHOM is a veteran integrative pediatrician with four decades of experience in acute and holistic medicine. Twenty years ago, Dr. Perro transformed her clinical practice to include GMO and pesticide advocacy. Dr. Perro has managed her own business, Down to Earth Pediatrics, creating a new field of integrative urgent care medicine. She has co-authored the highly acclaimed book, What’s Making our Children Sick and is Executive Director of a non-profit scientific-based website, GMOScience. She has authored many publications and has a column with the journal, The Townsend Letter. She is presently working on Regeneration Health International, a nonprofit based group focused on holistic health and promoting “food as medicine”. Dr. Perro has lectured nationally and internationally on regenerative food/soil, environmental health and justice issues focused on children. She hopes to have her second book released next summer, Making our Children Well.

On episode 18, Dr. Amy Sapola chats with Eric Perner. Eric Perner is a cattle rancher and a registered Professional Mechanical Engineer. Eric is the owner of Rep Provisions and develops unique environmental solutions for various problems in agriculture and other industries. Eric owns Double P Ranch in Mounds, Oklahoma where they produce grass-fed beef and he operates his ranch as a Savory Global Business Hub to provide restoration grazing education and guidance.

On episode 17, Dr. Amy Sapola talks with Callie Cavanaugh. Callie is a trained chef, interaction designer, author, and speaker. She is the founder of the private chef platform NonnaEats, where she brings people together with food through intimate dining experiences. Callie’s pursuit of food started at the age of five, when she put on cooking shows for her friends and family. Her pursuit was turned on its head when she encountered health issues until she brought her sense of design to discover The Eat In Method, a whole new approach to food. She lives in Boulder, CO where she spends time exploring the great outdoors with friends. 

On this weeks episode of our podcast, Dr. Amy chats with Chef Stephanie White. Chef Stephanie is a Certified Cicerone®. She has been integral in the development and launch of Escoffier’s Plant-Based Culinary Arts programs.
With over a decade of professional experience, Stephanie has held a variety of roles in many different types of establishments, including small businesses, pop-ups, high-end catering, high-volume cookery, and farm-to-table restaurants.
Chef Stephanie has designed curriculum, taught, and catered for a teaching kitchen located on an organic farm in Cincinnati, Ohio, centered around educating the local community to use local, seasonal ingredients. She also held a position on the Chef Advisory Committee for the Teaching Kitchen Collaborative developing protocols and curriculum for health and wellness programs.
While earning her Bachelor of Professional Studies in Culinary Arts Management, Stephanie helped coordinate a pilot study examining the role of health and wellness in potentially reversing pre-diabetes. Later, while earning her Master of Arts in Food Studies, she focused on beer culture. Stephanie is currently completing her doctorate in Higher Education Leadership and her dissertation explored institutional initiatives addressing student food insecurity.
Additionally, Chef Stephanie has lived in Germany, working in wine export and marketing for an international wine trading company.
She is passionate about seasonal and plant-based eating, sustainable practices, ending food insecurity, and the role of self-care in the culinary industry. She also enjoys helping her students find their passion in the field and encouraging them to persevere.