Slow Food = Good Health.

Where it all began

When my sister was given 2 weeks to live in her battle against a rare form of cancer, my family turned to food as a last resort. We went from the typical, Standard American Diet (SAD) of Ultra-Processed Foods to whole meat, grains, and produce, sourced locally, wherever our budget allowed. I gained a longer attention span, the ability to play sports, and friends who I still call family to this day, while my sister gained 10 more years of life lived mostly in good health.

Fast forward 15 years, and I find myself standing in front of the fridge eating cold butter-braised cabbage. But this was only after learning the basics, studying lessons from culinary legends such as Julia Child, Roy Choi, and Samin Nosrat.

But you don’t need to be a culinary legend to cook well. All you need are whole ingredients combined with a few techniques.

In our fast-paced culture where almost anything can be obtained at any time, I’m here to share the beauty that comes from using the best ingredients you can get your hands on, alongside simple recipes through the lens of a novice home chef.

Who am I?

My name’s Chérie. I’m a former biopharma market access consultant on a mission to reverse metabolic disorders by celebrating “real” food.

I aim to inspire taking stock of the cooking process that extends far beyond your kitchen. It turns out that the Industrial Food System Complex does not optimize for foods rich in nutritional value or taste. By understanding what is in your food and working with quality ingredients you’re investing in yourself, our communities, and the environment.

And you don’t need a lot of money or a lot of time, all you need to do is taste.

Food as Health

I also research and connect the dots between varied perspectives within the Food as Medicine/Health movement - the farmers, health-tech entrepreneurs, academic researchers, healthcare professionals, community-based organizations, and policy experts.

By sharing their stories and shedding light on the obstacles and opportunities for Food as Health, we are one step closer to integrating delicious foods into our daily lives, building the bridge between food and health.

There is so much being done but we still have a ways to go. Your subscription and support make my work possible and I deeply appreciate you being here.

With love,

- Chérie