How to Cook

Professor Amy Trubek, and instructors John Corliss and Emily Barbour, join us to talk about core principles of the courses they are developing in the Department of Nutrition and Food Sciences at the University of Vermont. Their curriculum combines sensory analysis with basic cooking skills to increase food agency. 

Some resources referenced in this episode:

Food Agency Website - including a course in Culinary Nutrition that is offered to interested health professionals through UVM Continuing Education. The Google project on learning to make vegetables delicious. See also the Plant Forward Kitchen from the Culinary Institute of America. Careful listeners may have noticed that the oven frying Amy references sounds a lot like what an air fryer does. Episode Three of the last season of Nice Try, which explores the history of the crock-pot, is an interesting take on kitchen appliances that fits in well with our food agency conversation.  Salt, Fat, Acid, Heat by Samin Nosrat Children and Health Eating from Season Three. See also Vermont Food Education Every Day (VT FEED). 

Full season archive here. This podcast is part of the Food Access in Health Care program at Bi-State Primary Care Association.  

This season of Policy in Plainer English is supported by the Health Resources and Services Administration (HRSA) of the U.S. Department of Health and Human Services (HHS) as part of an award totaling $189,892.00 with 0 percentage financed with non governmental sources. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by HRSA, HHS or the U.S. Government.