Chop Chat Chew

In this classic episode, join Chef Chad Sarno and his special guest Dr. Michael Greger for a presentation and Q&A on A Year in Nutritional Research.  Dr. Michael Greger is a physician specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. He is a published author, and internationally recognized professional speaker on a number of important p...

Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton also discusses some amazing fish preparations, salad dressings and some fantastic spinach alternatives. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the wo...

In this classic episode, join Rouxbe's Chief Culinary Officer Ken Rubin and Rouxbe Wellness Advisory Board member Dr. Julie Briley, ND, as she shared a naturopathic physician's perspective on food and cooking. She spoke about her experience using food to support overall health as well as to help support treatment of specific chronic conditions.  Dr. Julie Briley is a licensed naturopathic...

Join Chef and Instructor Eric Wynkoop in his virtual office as he welcomes all questions. Eric also shares some advice on food storage. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He ho...

In our special Around the Table series, Chef Barton Seaver and award winning author Deborah Madison explore the tastes, colors and recipes that feature the best of vegetable-forward cuisine. They discussed Deborah’s memoir, An Onion in my Pocket: My Life with Vegetables, the rise of vegetable-forward cooking, and their tips for how to eat well. Deborah Madison is the award-winning author of fourte...

In this classic episode, join Chef Chad Sarno and his special guest Dr. Michael Klaper, one of America’s foremost authorities on nutrition and health, as he provides a wealth of information about the effects of the Standard American Diet (S.A.D.), affording a keen understanding of what happens when excessive amounts of Salt, Sugar and Oil are consumed on a daily basis.  Would you (continue to...

As winter turns to spring, desserts are her thing! Join Chef Fran Costigan as she discusses and showcases desserts that she looks forward to making (and eating) each spring. Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving...

Spring is the season when our appetites crave dishes to match the warming days. Join Chef Barton Seaver to learn what makes a great salad work: ingredients, textures, dressings, compositions, and more. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling th...

Join Chef and Instructor Eric Wynkoop for a discussion about Nut Cheeses. Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural a...

Join Dr. Scott Stoll as he answers your questions about food and health! Dr. Scott Stoll is a board certified specialist in Physical Medicine and Rehabilitation and currently serves as the Medical Director and Department Chairman of Physical Medicine and Rehabilitation at Coordinated Health. He graduated with honours in Nutritional Sciences and is a member of the Whole Foods Market Scientific and...