In this episode of Wake Up and Read the Labels, Jen Smiley sits down with Chef Jamie Simpson from The Chef’s Garden and Culinary Vegetable Institute in Ohio. Chef Jamie shares his journey from the kitchen to the farm, his passion for growing nutrient-dense vegetables, and the importance of eating with the seasons. Learn how the way your produce is grown affects its flavor, nutrition, and sustainability, plus how you can maximize your own kitchen’s potential by reducing food waste and embracing the entire plant.
Disclaimer:
The content provided by Wake Up and Read the Labels and Jen Smiley is for informational purposes only and is not intended as medical advice. Jen Smiley is not a licensed nutritionist, dietitian, or health professional. All recommendations and insights are based on her personal research and experiences. Always consult a qualified healthcare provider before making any changes to your diet or wellness routines.
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Key Takeaways:
- Eating with the seasons leads to more nutrient-dense, flavorful food
- The industrial food system prioritizes shelf life over nutrition—here’s how to avoid it
- You can minimize food waste by using all parts of the plant
- Cooking methods impact the nutritional benefits of your food
- Regenerative farming replenishes the soil, creating healthier crops for the future
Where to Find Jamie:
Instagram: https://www.instagram.com/chef_jamie_simpson/
https://www.chefs-garden.com/roots-conference/roots-2017/speakers/speakers-2017/jamie-simpson
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The Wake Up Label Letter: https://jensmiley.substack.com/subscribe
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