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Eat Better Food Today!

Eat Better Food Today!

Written by: Ken Counihan
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 Thinking about making a lasting lifestyle change - but not sure where to begin? Welcome to the Podcast, Eat Better Food Today, where we believe that health and longevity begins with the food we eat. I'm Ken Counihan, and last year I had a serious health scare, which led me to explore, research, and break down what it is we are actually eating, and how to make a change, affordably - for good! I'm not a doctor but I have been reading and practicing healthier living with my wife and the help of the Cleveland Clinic for over a decade. This podcast will be an engaging and empowering vehicle to Inspire, Educate and Enable folks to Live a Healthier Life. We'll sit down with chefs, farmers, industry insiders, medical professionals, businesses, and patients, who will share their stories and add their insight into the most fundamental of health goals - to Eat Better Food Today! A percent of the profits from this Podcast will be put towards erasing child hunger, initially focused on the poorest suburb in America, East Cleveland in Ohio. So join me on this journey, where we'll explore every aspect of living better, living longer, through food, exercise, sleep, community, and purpose. Let's learn together how to begin to Eat Better Food Today! Follow us now on Apple Podcasts, Spotify, our Eat Better Food Today website or wherever you enjoy your shows. Gratefully yours, Ken. This Podcast is a production of Sante Strategies, LLC. Sante translated is-Health Means Everything. This is the company I have started to begin this health and longevity journey, focused on food. Disclaimer: We are sharing our experiences on this Podcast. Please be sure to consult a medical professional. Website www.eatbetterfoodtoday.com2025 Art Cooking Food & Wine Hygiene & Healthy Living
Episodes
  • Zero Waste. Locally Sourced. The Only Restaurant in North America. Chef Chris Locke.

    Zero Waste. Locally Sourced. The Only Restaurant in North America. Chef Chris Locke.
    Apr 1 2026
    Ep 105. On this episode we are grateful to have Chris Locke. English by birth, Chris Locke has honed his culinary skills and knowledge internationally through the UK, Australia and France and Central America. Now currently in Mexico City at Michelin Green restaurant Baldio, Chris has a passion for using locally sourced ingredients, showcasing the best of Mexico's bounty bringing honest and challenging dishes to the table. There is a heavy emphasis on seasonality in his cooking, using fermentation and preservation to lengthen the seasons and transform their flavors. Throughout his travels and culinary journey, there has been a theme that has been consistent the whole time: locality and seasonality. His food philosophy feeds from these two pillars. Whether it is supporting farmers, sustainability, tackling food insecurity, high-end tasting menus or cooking at home, the core values are unwavering. #eatbetterfoodtoday #localingredients #longevity #health #foodasmedicine #zerowaste #farmers #seasonality Please visit our website https://eatbetterfoodtoday.com for this week's recipe, interviews, books, research, videos. Look for information on Chris https://www.linkedin.com/in/chris-locke-b72b2124 The Restaurant Site https://www.baldio.mx/en/home/ Please Invest in the The Sante Foundation https://www.thesantefoundation.org What's In Season https://www.seasonalfoodguide.org/ Cleveland Kitchen: https://www.clevelandkitchen.com/ Segment Notes: Breakfast: Yogurt, Peanut Butter, Banana. 1:52 The Journey to Baldio: UK to Australia to Canada to Mexico City 2:54 Fermentation to Enhance Flavors 5:08 What is Baldio all About? 8:38 - Zero Waste, Fermentation as an Enabler Supporting the Farmers (Chinampas) 15:36 - Chinampas are Traditional regenerative Farming as has been done for centuries but not certified - The percentage of organic matter in the soil in the Chinampas is around 11% - 85 % of the certified organic produce in Mexico is exported Fermentation to Reduce Waste, Enhance Flavor 19:38 - It has to be approachable and it has to be delicious The Michelin Green Star 23:24 - Food Made Good Accreditation is a more Intensive Process Farming Agri-prenuer Programs 25:49 What's Next for Baldio 28:02 - Byproducts like vinegar being sold at retail locations - Launched a Salsa Inglesa, which is a Mexican version of Worcestershire sauce - Salsa Inglesa currently sold is full of chemicals – Baldio's is not Changing Mexican Cuisine 31:47 - Lots of Michelin Star restauarnats - Growing Middle Class so more Meat Consumption, Growing Obesity - Global campaign - Beans is How? - Its In conjunction with the UN Sustainable Development Goal number two of Zero Hunger - To Increase Bean Consumption as a Sustainable Protein Globally - Corn and Benas a Great Food Combo and Good for the Soil The Recipe 38:02 - A Delicious Dal – Cook Lentils for 20 minutes with some delicious garlic, ginger, aromatics, cumin, ghee. The Sante Foundation, to raise money, bring awareness, and build Centers to bring healthy food and services into underserved urban neighborhoods. In the world we live in today, we all need to do more to support one another and bring Hope into other people's lives. Join me every week as we redefine wellness one plate at a time. Let's make healthy eating accessible for everyone while supporting local sustainable farmers, chefs, businesses, and organizations. Subscribe to "Eat Better Food Today" for weekly inspiration on living a healthier, happier, more meaningful life! This Podcast is a production of Sante Strategies, LLC. Sante translated is - Health Means Everything. This is the company my wife and I have started to begin this health and longevity journey, focused on food. Disclaimer: We are sharing our experiences on this Podcast. Please be sure to consult a medical professional.
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    40 mins
  • Eat Real Food. Not Ultra-Processed Foods. The New Food Pyramid. Julie Ruelle, RD, LD.

    Eat Real Food. Not Ultra-Processed Foods. The New Food Pyramid. Julie Ruelle, RD, LD.
    Feb 24 2026
    Ep.104. On this episode we are grateful to again have Julie Ruelle, who also appeared on Episode 91. Julie is a in Registered Dietitian who began working in corporate wellness, conducting individual and group online and in-person coaching sessions. She went on to manage teams of RD's and in later roles built out and managed nutrition coaching programs. For the last 12 years she has worked for health focused CPG companies, combining nutrition and marketing skills to launch new products, build and manage event and partnership strategies and teams, implement, and manage organic influencer programs, manage content strategy, and serve as the nutrition expert for the company. #EatBetterFoodToday #Longevity #EatRealFood #WholeFoodsAsMedicine #GoCoCo #foodpyramid #dietaryguidelines Please visit our website https://eatbetterfoodtoday.com for YouTube videos, this week's recipe, interviews, books, research. Look for information on Julie https://www.linkedin.com/in/julieruelle GoCoCo website mentioned by Julie: For iOS https://apps.apple.com/redeem?ctx=offercodes&id=1446005742&code=BETTER For Android use website https://www.gococo.app, download for Android, then use the code BETTER every 3mths Food Pyramid https://realfood.gov What's In Season https://www.seasonalfoodguide.org/ Cleveland Kitchen https://www.clevelandkitchen.com/ Donate to Support The Sante Foundation in East Cleveland https://link.clover.com/urlshortener/qQtSD2 Segment Notes: Breakfast: Ezekiel sprouted whole grain toast, natural peanut butter, handful of raspberries, coffee 0:40 The New Food Pyramid 1:27 Followed by Government Funded Programs: schools, hospitals, military and veteran meals, WIC, SNAP, other child and adult nutrition programs.More Consumer Friendly at 4 pages instead of 150Fruits & Vegetables at the Top of the inverted Pyramid a PositiveSalmon or Seafood at the Top would be Better than the Big Piece of Steak and CheeseArea versus the Top or Bottom, three quarters is fruits, vegetables, nuts, beans: fresh, canned or frozenA Shift Away from Ultra-Processed Foods (UPF) in the Dietary Guidelines (DGAs)UPFs are Foods with Additives - Flavorings, Colorings, Preservatives, Added Sugar, Fake Sugar.Versus Minimally Processed which Gives us High Quality Food for a Longer Period of Time.Think - Frozen Peas, Canned Beans, we are Minimally Changing it, that's Good Processing.Where the Guidelines have remained the same in that less than 10% of our total calories should come from saturated fatSo that is 22 grams on a 2000 calorie diet. A slice of cheese is 6 grams. Two tablespoons of butter is 14 grams. The big steak is 17 gramsWhat has changed is Going from Low Fat to Full Fat.But Still Eat Mostly Healthier Fats: Beans, Nuts, Nut butter, Avocados, Olive oil, SeedsProtein Guidelines: For 150lb person that's 80-109gramsSpread Quality Protein intake out: we can only absorb 30grams at a Time. Have some with every meal.Protein Foam on a Coffee or in a Pop Tart does Not CountMix it Up – If you Eat Animal Protein also Eat Beans, Nuts, Seeds for the FiberEggs, Seafood and Tofu also Good Sources of ProteinEvery Meal about a Cup of Protein or the Size of Your Fist or a Flat Open HandProtein Keeps us Full Longer and Slows the Absorption of Sugars found in Fruits Why Did the Guidelines Change – They've Been the Same for a Long Time 15:19 90% of US health care spending goes to Treating Chronic DiseaseMuch of Chronic Disease is related to Diet and Lifestyle.75% of US adults report having At Least One Chronic Disease.50% of Americans have Diabetes or Pre-diabetes.Biggest Change to Impact that is Reducing Added Sugars and Ultra Processed FoodsNo amount of Added Sugar or Non-Nutritive Sweeteners is recommendedChildren Under the Age of Four Should Not Have Any Added Sugar School Lunch Impact 18:00 Biggest Win in the New Guidelines: Removing Ultra Processed Foods in SchoolsBut we are going to Need a Lot More Funding, Kitchen SupportSupport To Make Real Food to get down to the Percent of Ultra Processed Foods Now AllowedThat's 150 Million Meals served to Children per WeekSchools that have Already Adjusted: Kids Eat More, Food Waste is Down, Attention Span is Up Missed in the New Guidelines 21:49 Organic. Grass Fed. Regenerative. Eat Local.Front of Package Labeling - What the Bad Ingredients Are – Other Countries Do ThisBack of Package Does Label Added Sugar which Should Be Avoided altogether Food Pyramid, Guidelines Affect on Urban Areas 24:53 Canned, Frozen Fruits, Vegetables Accessible there.Bring Fresh Fruit and Vegetable Food Boxes into those AreasSet Up Farmers Markets ThereCreate Local Urban Gardens First Step Moving Towards the New Food Pyramid 28:32 Eat More Whole FoodsCut Back on Ultra Processed Foods, Sugar Sweetened Beverages, Enriched Grains/FlourPrioritize Protein with Every MealEat High Fiber Carbohydrates: Beans, Lentils, Peas, Nuts, Seeds, Vegetables, FruitsEat Whole Grains: look for 100% Whole Grains on the Package The ...
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    40 mins
  • Fresh Tastes Better! Food Dignity's Clancy Harrison.

    Fresh Tastes Better! Food Dignity's Clancy Harrison.
    Feb 14 2026
    Ep 103. Part Two. On this episode we are grateful to have Clancy Harrison. Clancy is the founder of Food Dignity®, an organization that empowers farmers, corporations, nonprofits, and government agencies to lead the change in transforming food systems. With nearly 30 years of hands-on service alongside the people who have directly experienced food injustices, Clancy brings an unmatched depth of empathy and understanding to her mission. Clancy is the catalyst for companies across North America who want to join the deeper conversation around food—and build a more equitable and sustainable future. #eatbetterfoodtoday #localingredients #longevity #health #foodasmedicine #hope #farmers #fresh #dignity Please visit our website https://eatbetterfoodtoday.com for this week's recipe, interviews, books, research, videos. Look for information on Clancy https://www.linkedin.com/in/clancycashharrison http://www.fooddignitymovement.org/ The Recipe Site Mentioned https://www.newenglanddairy.com/recipes/ Please Invest in the The Sante Foundation https://www.thesantefoundation.org What's In Season https://www.seasonalfoodguide.org/ Cleveland Kitchen: https://www.clevelandkitchen.com/ Segment Notes: Part Two Rescued Food 23:03 Clancy's experience shows that Rescued Food does not solve HungerMany times the food rescued had to be thrown away or spread in fields – it was unfit to eatThat's why she's works with farmers to help create a market for their food when its harvestedDuring COVID transformed the Food Pantry from walk-in to Drive-thru.Went from 150 being serviced to 3,000Service 500 People – Two Options. o System A: Drive-thru for Food which Creates long lines, angry people o System B: Food Hub Distributes to Trusted non-profits who distribute at time of service– everyone's happyVolunteers from Local Colleges and High Schools that Require Service Hours Food Ingredients 34:12 How do you challenge those systems if they're receiving taxpayer dollars to truly invest in local nourishing foodPeople want to eat what's best for themFresh Lettuce that lasts 2 weeks in a refrigerator, not because it was sprayed, because it was harvested that morningHow do we Provide Dignified Access to Food, one that people Want to EatFood that has shelf life where people can budget and they can meal planNot let's hurry up and eat because this was rescued food and it's not going to last past tomorrowUnderstand at the ground level of what people want and then we provide itFRESH TASTES BETTERThe longer Food sits after Being Picked, the More it Loses its Taste Customer Success Stories 40:08 The CTC Trade School – because of the success of the relationship with Food Dignity, the Warehouse Program has a waitlist and the school is investing $76K in new warehouse equipmentThe Famers that can now stay open year-roundTake What You Need, Pay What You Can Stand – a Neighbor is Picking up for a Shut-inThe shut-in now has a spring in his step. His skin has color, it's no longer gray. He's happy. It's because of the food.Kids Can Try Produce at the Take What You Need, Pay What You Can Stand and Many times Like what they TryDiabetes Customers saying their A1C is downSomeone who Would Never Go to a Food Pantry but will Stop at the Stand so He can Pay Something ($.27) I look at NO as an opportunity to ask a different question and approach something differently. Keep Doing this Work in Her Community – no Interest in Expanding Nationally The Recipe 47:50 New England Dairy has Recipe Guides. Based on what you can afford, what you have on hand, what's culturally appropriate - you can make a meal The Sante Foundation, to raise money, bring awareness, and build Centers to bring healthy food and services into underserved urban neighborhoods. In the world we live in today, we all need to do more to support one another and bring Hope into other people's lives. Join me every week as we redefine wellness one plate at a time. Let's make healthy eating accessible for everyone while supporting local sustainable farmers, chefs, businesses, and organizations. Subscribe to "Eat Better Food Today" for weekly inspiration on living a healthier, happier, more meaningful life! This Podcast is a production of Sante Strategies, LLC. Sante translated is - Health Means Everything. This is the company my wife and I have started to begin this health and longevity journey, focused on food. Disclaimer: We are sharing our experiences on this Podcast. Please be sure to consult a medical professional.
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    32 mins
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