JWU News

Doctoring the Menu: Food as Medicine

ILLUSTRATION BY BARRY FALLS

Clad in a crisp white apron and chef’s hat, Eric Sharer ’08 zips around a gleaming kitchen setting mixing bowls, utensils and ingredients on the island countertop. Butternut squash, cumin, paprika, chickpeas, kale — the foods and spices pile up beside the cutting board as Sharer consults his recipe. “We’re going to make something really fun today,” he tells his aproned co-chef, “using things you typically have on hand at home.”

Topics: Culinary Nutrition Providence Brown University Nutrition & Wellness Academic Collaborations

New ‘Eat Healthy’ Classes Teach the Art of Delicious, Good-for-You Food

12/16/15 | There is a lot of misinformation about healthy eating out there. Every day, there’s a new study telling us which fats are acceptable — and which ones are forbidden. One day eggs are off the menu —and the next, they’re part of a healthy diet. How can we know what’s really good for us?

Topics: Culinary Nutrition Culinary Arts Providence