What if our future food security depended not on fields of grain, but on forests of trees? In this episode of Foodie Pharmacology, I sit down with Elspeth Hay, author of Feed Us with Trees: Nuts and the Future of Food and host of the Local Food Report on CAI NPR. Elspeth takes us on a journey through oak groves and chestnut stands to explore how nut-bearing trees once fed the world—and could again.

We unpack the ecological power of keystone species like oaks and the role of fire in maintaining these ancient foodscapes. Elspeth shares how acorns, hazelnuts, and chestnuts offer a compelling alternative to industrial crops—and how Indigenous foodways and land management practices hold the key to unlocking their full potential. From forgotten ancestral practices to the modern movement to rewild our diets and ecosystems, this episode is a hopeful call to reconnect with the trees that once sustained us. Learn more about Elspeth’s work at elspethhay.com and follow her on Instagram @elspethhay.

#TreeNuts #WildFoods #FoodiePharmacology #KeystoneSpecies #Rewilding #EdibleForests

This week on the show, Dr. Quave speaks with Dr. Giulia Menichetti, a computational physicist at Harvard Medical School, about one of the most elusive frontiers in nutrition science: the “dark matter” of food. While most nutrition data is focused on a handful of known nutrients, Dr. Menichetti’s “Foodome” Project is charting the vast landscape of overlooked bioactive compounds hidden in everyday ingredients—and using artificial intelligence to unlock their therapeutic potential.

From network science and protein targets to AI-powered metabolomics and precision diets, this conversation uncovers how foods interact with our biology in ways we’re only beginning to understand. You’ll learn how ultra-processed foods disrupt this balance, why many food databases are incomplete, and how the future of personalized nutrition might be written not just in our genes—but in the chemical language of our meals.

🎧 Tune in to discover how food, evolution, and ecology converge in the search for a more intelligent approach to eating.

#Foodome #FoodiePharmacology #AI #PrecisionNutrition #NetworkMedicine #UltraProcessedFoods #NutritionScience

This week on the show, Dr. Quave speaks with conservation biologist Dr. Daniel Villar about the deep connections between culture, ecology, and traditional knowledge in the Central Andes. Their conversation centers on Lake Titicaca, one of the world’s highest navigable lakes, where Dr. Villar has studied how traditional ecological knowledge (TEK) shapes and responds to environmental change. 

They discuss the many uses of the totora sedge—a plant once used to build floating islands, craft artisanal goods, and provide food for people and livestock—and how its management reflects centuries of indigenous governance and adaptation. Dr. Villar also shares his insights on the role of ethnobiology in conservation, the value of cultural diversity in protecting biodiversity, and how his research sheds light on climate resilience.

Don’t miss this fascinating look at the science of survival through the lens of cultural and ecological evolution.

#Ethnobiology #LakeTiticaca #TEK #BioculturalDiversity  #FoodiePharmacology #Conservation #Andes #IndigenousKnowledge

What if your doctor prescribed kale instead of pills? This week on Foodie Pharmacology, Dr. Quave sits down with Dr. Steven Chen and Nat Irwin to discuss Recipe4Health, a pioneering “Food as Medicine” program transforming how we treat chronic disease. Based in Alameda County, CA, this initiative pairs regenerative and organic produce with health coaching—all covered by Medi-Cal (Medicaid).

Learn how fresh, regenerative produce is being prescribed to thousands of patients as part of a broader effort to improve outcomes for chronic conditions like diabetes and depression. This innovative model also delivers ripple effects beyond the clinic—supporting BIPOC farmers, restoring soil health, and advancing equity through the H3E (Health Cubed Equity) framework, which links human, ecological, and economic well-being. Together, we unpack how food, coaching, and community can improve health outcomes, reduce healthcare costs, and nourish both people and the planet.

This podcast episode is sponsored by The Periodic Table of Food Initiative in association with the American Heart Association. The views and opinions in this podcast are those of the presenters and represent the synthesis of science. For more information on the Periodic Table of Food Initiative, please visit https://foodperiodictable.org/

Case study form the Center for Health Law and Policy Innovation at Harvard Law School: https://chlpi.org/wp-content/uploads/2025/06/Alameda-County-Case-Study-May-2025-V4.pdf

#FoodAsMedicine #Recipe4Health #HealthEquity #RegenerativeAgriculture #ChronicDisease #FoodiePharmacology #Organic

Psilocybin and the Fountain of Youth with Dr. Louise Hecker

Could magic mushrooms hold the key to longer life? In this episode, Dr. Quave chats with Dr. Louise Hecker, Associate Professor at Baylor College of Medicine and Founder of Fibronox, about her groundbreaking research on psilocybin and aging. You may have seen the headlines—her team found that psilocybin slowed cellular aging, reduced oxidative stress, and even extended lifespan in mice. Dr. Hecker shares the origin story behind the study, which started with rooftop workouts and curiosity, and walks us through the science behind her findings. From challenges in getting regulatory approval to designing realistic dosing regimens for her laboratory studies, we discuss what it takes to study psychedelics in the lab. We also explore future directions in longevity research and how this ancient fungal compound might one day support healthier aging. Tune in to learn how psilocybin could reshape the way we think about aging and health.

#psilocybin #psychedelic #aging #longevity #healthyaging

Menus aren’t just lists of food—they’re time machines. This week on Foodie Pharmacology, Dr. Cassandra Quave returns to Season 7 with literary food historian Dr. Nathalie Cooke of McGill University. Together, they explore how menus offer rich clues into the cultural, economic, and even medical mindsets of past centuries.

From elephant soup on menus to how Coca-Cola and cigarettes once appeared as health tonics, you’ll hear surprising stories of how dining habits—and health claims—have evolved. Discover how art, identity, and even politics show up on the plate, and how modern “no-choice” tasting menus harken back to royal traditions.

Don’t miss this fascinating dive into culinary history through the lens of Nathalie’s latest book, Taste and Traditions: A Journey Through Menu History.

🎧 Subscribe now and take a seat at the historical table.

#MenuHistory #FoodCulture #CulinaryTraditions #WildFoods #HealthOnTheMenu #FoodiePharmacology

This week on the show, we speak with Dr. César Ojeda, an ethnobiologist specializing in fermentation, biocultural diversity, and microbial ecology. Dr. Ojeda shares his insights on traditional Mexican fermented beverages, particularly focusing on the science and cultural importance of these foods. We discuss the concept of ethnomicrobiology, the role of microbes in traditional agriculture, and how microbial communities impact the fermentation process. From lessons on prickly pear cactus fermented beverages and the significance of various fermentation containers, we cover a delightful array of fun food science topics!

#cactus #fermentation #pricklypear #microbiology 

This week on the show, we’re joined by Dr. Rosette Chakkalakal, an Associate Professor at Emory School of Medicine and Director of Preventive Medicine, and Kathy Taylor, Director of Medical Nutrition Therapy at Grady Health System. Dr. Chakkalakal and Taylor share insights into Grady’s innovative Food as Medicine program, which addresses food insecurity and chronic disease management through nutrition-based interventions. We discuss the critical role of fresh produce access, cooking education, and personalized nutrition counseling in improving health outcomes for patients with diabetes and hypertension. Our guests highlight how Grady’s approach is transforming patient care—helping to lower A1C levels, reduce hospital visits, and even put diabetes into remission. They also share valuable lessons for other healthcare institutions interested in implementing similar programs. Don't miss this inspiring conversation on how food can truly be medicine! 🔗 Learn more at gradyhealth.org

#nutrition #podcast #diabetes #primarycare

If you feel like you never have time to cook a healthy meal, this episode is for you! This week on the show, we’re joined by Sharon Palmer, known as the ‘Plant-powered Dietician.’ Sharon shares helpful tips on easy and healthy meal preparation and explores the intersection of nutrition and sustainability. Plants really are the best when it comes to supporting a healthy planet and a healthy you! Sharon also discusses her new book 'The Plant Powered Plan to Beat Diabetes' and shares valuable information on managing and preventing chronic diseases through dietary choices. Learn more about her work at https://sharonpalmer.com/ and https://foodandplanet.org/. 

#vegan #vegetarian #cookbook 

Have you ever wondered what’s really in your food—beyond just vitamins, minerals, carbs, proteins, and fats—but also the antioxidant and anti-inflammatory compounds that impact health? This week on the show, our guest is Dr. Selena Ahmed, Global Director of the Periodic Table of Food Initiative (PTFI) and Dean of Food EDU at the American Heart Association. With her expertise in food systems research and sustainable agriculture, Dr. Ahmed delves into PTFI’s mission to transform our understanding of food composition and quality.

We discuss the importance of biodiversity, nutritional yields, and sustainable farming practices like agroforestry, which support both healthier ecosystems and better human health. Plus, we explore how the fusion of traditional knowledge and cutting-edge science—including the role of AI in food analysis—is uncovering new insights into what we eat. Don’t miss this fascinating conversation about the future of food! Learn more: https://foodperiodictable.org 

This podcast is sponsored by The Periodic Table of Food Initiative in association with the American Heart Association. The views and opinions in this podcast are those of the presenters and represent the synthesis of science. For more information on the Periodic Table of Food Initiative, please visit https://foodperiodictable.org/

#food #podcast #nutrition #biodiversity #PTFI