Nourish Your Life

A Chef’s Perspective on Exercise, Culture, and Pollution

The Strange Case of Feeling Better on Fried Food and Beer

I was in Amsterdam and Haarlem not long ago, walking ten miles a day, eating kroket...

I’ve spent years standing over fryers, timing the sizzle, teaching cooks the little tricks that make a crust sing. I’ve watched menus and kitchens change—not because culinary values improved, but beca...

Why expensive vegetables are still cheaper than cheap meat

So you went to the doctor, you got on the scale, and—uh oh—you just found out you're obese, your cholesterol is 250, and that chest pain is ...

By someone who actually feels better from doing the basics, not buying gadgets

Let’s talk about biohacking — because wellness culture has reached the point where people are waking up at 4 a.m. to fol...

“Ugh, I hate cooking. It’s so much work.”
“I can’t make that, I don’t have a…”
Or my favorite: “Oh, you should buy a… they’re so great!”

As any millennial will tell you, our parents have blown their ...

Why Knives Matter in Every Home Kitchen

So you’ve decided to start cooking at home more—excellent choice. But before you get too excited about sautéing onions and recreating that dish you saw on TikT...

I didn’t get a ton of direction after my microdiscectomy.

My surgeon basically said, “Take it slow, you can start running again around six weeks.” That was it. No detailed progression plan. No do’s/d...

When I was working on my MPH at Johns Hopkins, I heard it all:

• The environmental cost of raising animals for food (not great)
• The treatment of animals, even on small, sustainable farms (better, bu
...

When we first started paying closer attention to our health, we weren’t looking for a quick fix—we were just hoping to feel better, eat more whole foods, and maybe improve a few numbers on our bloodwo...

A Chef’s Perspective on Plants vs. Fermented Dairy

The gut microbiome has become one of the most talked-about areas in nutrition and wellness. From kombucha to kimchi, from celery juice to kefir, eve...

The old Eric and Mandy would have absolutely gone all in on my birthday. And to be fair, this year we kind of did too. 40 is a big deal, right? The champagne was flowing (okay, flooding), and I ate en...

Three weeks post-surgery and I’m feeling better than I have in months. I had my follow-up appointment with my surgeon’s PA this week, and everything is looking great. For anyone else going through thi...