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Sandee Birdwell is a radiation oncologist, clinical advocate and integrative practitioner. She attended Princeton University and studied Molecular Biology. She went on to Stanford University School of Medicine for her medical degree and then completed a residency in Radiation Oncology at Stanford Hospital. She worked in the department of radiation oncology at Stanford Hospital for 10 years. Most recently Sandee trained to become a clinical advocate while also completing the Dr. Andrew Weil Fellowship in Integrative Medicine at the University of Arizona. As Medical Director of Hartman Hope Clinical Advocacy, Sandee focuses her time as a clinical advocate providing comprehensive help for people with serious or complex conditions who wish to intensively investigate their treatment options. Kathleen Putnam has a degree in Environmental Horticulture from City College of San Francisco. She is also a UC Master Gardener. Kathleen is a professional organic vegetable gardener and a Certified Arborist. She teaches classes about vegetable gardening and fruit tree pruning throughout the Bay Area, at Common Ground, Lyngso, San Francisco Community Gardens, Los Altos Garden Club, Portola Valley Garden Club, San Mateo Master Gardeners and the San Francisco Professional Gardeners Association. Kathleen serves the local communities in the Mid-Peninsula. At SOUL Food Salon, Sandee and Kathleen taught us how to ferment our own vegetables and make homemade kombucha. We learned about the health benefits of eating fermented food and its impact on the microbiome. Click here for the salon presentation about fermentation. Click here for the presentation about kombucha. THE INVISIBLE UNIVERSE OF THE HUMAN MICROBIOME A Great Article from Michael Pollan about the microbiome: SOME OF MY BEST FRIENDS ARE GERMS #microbiome #germs #kombucha #vegetables #fermentation

Jennifer Tyler Lee is a mother, the creator of an award-winning nutrition game that makes healthy eating fun, and the author of The 52 NewFoods Challenge: A Family Cooking Adventure for Each Week of the Year (Penguin Random House). Her family cooking adventures have been featured by Michael Pollan, Jamie Oliver, Laurie David, Rachel Ray, Pottery Barn Kids, Williams Sonoma, and WholeFoods. She is a contributor at the Huffington Post and the James Beard award-winning magazine, Edible. Crunch a Color®, her award-winning healthy eating game, was voted top 10 by Dr. Toy. A RECIPE FROM THE EVENT IS AVAILABLE FOR DOWNLOAD HERE NOTES from the Salon: The diets of children today are setting them up for a greater risk of cancer and chronic diseases in the future. It is necessary to set our kids up for a lifetime of healthy habits. 52 New Foods Challenge: Try one new food each week. This is based on the idea of “micro” habits. Make small changes in your life and this will lead to positive habit changes in the long run. All you need is 30 minutes, one time/week. 1. Make it a game. Make it fun. Do NOT focus on the food. Take the emphasis off “eat the broccoli” and rather impart life skills on how to cook and explore the broccoli. 2. Eat your colors. The key to health is variety. 3. Cook together with your kids, not for your kids. Inspire curiosity and build confidence. 4. Buy in season produce. Avoid “airplane” food- unseasonal produce that is transported far distances. 5. Grow it- Food comes from the ground and it changes with the seasons. 6. Let the kids lead- set them up with tools to succeed. Inspire creativity. 7. Keep trying Jennifer’s book is being featured at Williams-Sonoma. They are holding year long cooking classes featuring recipes from the 52 New Foods Challenge Cookbook. You can find information about upcoming classes at WS Upcoming Classes For more information check the links below: 52newfoods.com Chocolate Rocket (recipe + images) #nutrition #family #cooking #games #food

Lynda and Joe grew up in a large Italian Family where they regularly cooked Southern Italian dishes with their Nana Grillo. Both passionate and experienced cooks, they teach several classes together per yearthroughout the East Bay and the Peninsula. Lynda retired from a career in computer software when her 4th child was born. She has taken cooking lessons in Italy, Chile and Mexico and is an involved in several Bay Area restaurants including Prospect in San Francisco and Sixtos Cantina in Burlingame. She has taken the professional series classes at San Francisco Cooking School, Tante’ Marie and Le Cordon Bleu, cooking with the chefs from Tacolitious, Delfina, the Slanted Door and Zuni Café. Lynda teaches classes at the Kitchentown in Burlingame as well as team building and auction classes for Menlo School, Stanford University, St. Bartholomew’s Parish, and The HBF Harvest Garden. She is working on a cookbook that is expected to be available at the end of 2015. Joe has worked on the Slow Food Movement with Alice Waters and serves as a harvest garden teacher in the East Bay Schools. A creator of spectacular sustainable food, Joe runs a small vineyard in Orinda where he makes wine, green tomato jam and chile miso sauce. He is raising 3 teenage girls, owns a greenhouse and loves to forage for mushrooms. After business school, Joe pursued a career in Investment Banking and Private Equity. Now a consultant, he carves out time to cater events for auctions, weddings and most recently celebration for the East Bay restauranteurs Barbacoa and Table 24. Click here to get the recipes from the salon. We were thrilled to have a representative from Blue House Farm, a CSA in Pescadero join us at this event, they provided the produce for the whole cooking demonstration. For more information on Blue House Farm check out: www.bluehouseorganicfarm.com #csa #bluehousefarm

Darya Rose, a popular writer and world renowned expert in health and weight loss spoke at our December SOUL Food Salon event. She is the author of the 2013 book Foodist: Using Real Food and Real Science to Lose Weight Without Dieting, and creator of the award-winning blog, Summer Tomato, which TIME Magazine named one of the 50 Best Websites. Darya’s unique, brain-based approach to food, health and weight loss helped teach us not just what healthy eating looks like, but how to actually change our behaviors so we can stop wishing for and actually make meaningful progress toward healthier living. SOME KEY POINTS: Health is an issue of psychology, not nutrition. Willpower is exhaustible and does not work in the long run. Eat for awesomeness! Don't pay attention to the small stuff. Eat greens at lunch and dinner. Life should be awesome. HABITS: An automatic action that happens in a response to a trigger. Habits do not require willpower, they happen automatically. There needs to be a trigger and a reward for habits to stick. Reward reinforces the trigger. This is the key to forming habits. Rewards need to be directly associated with the action. For example, exercise has to feel good. It has to be positive. 90% of food choices are habit based. To form habits- consistency is more important than intensity. HOME COURT HABITS: These are the foundation of your healthstyle. Everyone’s home court habits will be different. These are considered your biggest-impact habits that are necessary for continued healthstyle success. If you alter from these habits, maintainence of your healthstyle will have negative consequences. Examples of home court habits: Eating breakfast Cooking at home Eating mindfully Walking 10,000 steps a day Realize that there are days and circumstances where one or more home court habit is missed. If this happens too often, you will need to make some adjustments to these habits so you can stay in your zone. Home court habits are the mechanism by which you maintain your weight and your long-term happiness. #foodist #diet #weightloss #health

At SOUL Food Salon Chef Kellan cooked some tasty and healthy dishes using as few ingredients as possible. He emphasized locally sourced and in season ingredients; cauliflower, asapargus and wild-caught rock fish. Participants watched Kellan cook, asked questions and left knowing how to make some incredibly simple yet delicious dishes. Kellan’s approach to food is naturally influenced by his native California background, world travels and Japanese heritage. He provides private chef services for the San Francisco Bay Area as well as Lake Tahoe. Kellan has become more than a chef, he’s cooking up experiences, from small intimate dinner parties to cooking lessons. He is always focused on the food and pays great attention to hosting his guests. Chef Kellan appeared on the first season of Food Network’s show Cutthroat Kitchen hosted by Alton Brown. He ultimately came out on the top as the champion! Click here for the salon recipes. CONTACT INFORMATION FOR CHEF KELLAN HORI: www.kellanskitchen.com Facebook: https://www.facebook.com/kellanskitchen Twitter: twitter.com/kellanskitchen Phone: 858.945.1324 The co-founder and CEO of Local Catch Monterey Bay (LCMB) Alan Lovewell stopped by our Salon and helped educate us on their program and how we can participate. LCMB offers weekly distributions of sustainably caught local seafood. All seafood is primarily sourced from the CA Central Coast (Monterey Bay ports whenever possible) and caught sustainably. By simplifying the supply chain, Local Catch Monterey Bay offers fishermen a premium price for their catch. This makes it possible for them to earn more with less fishing, reducing pressure on resources. Funds generated by the CSF allows the fishermen to continue to innovate in pursuit of more sustainable methods and gear types. Ultimately, by connecting more people with the ocean in their backyard, LCMB believes our community supported fishery can help to protect and restore the marine environment that we depend on for food, recreation, culture, economy and health. CONTACT: 141 10th Street Pacific Grove, CA, 93950 USA localcatchmontereybay@gmail.com Phone: (831) 345-5153 Twitter: @localcatch #asparagus #rockfish #kellanskitchen #localcatchmontereybay