This week’s episode dives into the hidden role plastics play in our food, especially when eating out. With most meals now prepared outside the home, we explore what that means for our daily exposure and why this topic is often overlooked in culinary training. We also get a look into her personal kitchen habits, the ingredients she swears by, and what she avoids completely. From restaurant oils to easy healthy meals, this conversation is packed with practical takeaways for anyone looking to reduce their toxic load.

Plastics in Restaurants

1:28 – Why is this so important, and what are we missing about plastic in our food?
5:00 – What is not taught in culinary school about the dangers of plastic
7:00 – Almost 60% of meals are eaten outside the home, meaning more than half of what we eat is prepared elsewhere. What does that mean for our plastic exposure?
11:30 – Her background and how she got into this work
15:30 – What is the first place you would remove plastic in a home kitchen?
18:00 – Her most underrated ingredient
19:00 – What is one thing she would never feed her son?
23:00 – Her easiest, go-to healthy meal
25:00 – A look at what oils are being used in even the best restaurants
32:00 – If someone walks into your restaurant and leaves feeling different, what do you hope they feel?