Despite America’s anti-aging obsession and numerous medical advances, for the first time in recorded history, life spans are actually shortening because of what people eat. But it doesn’t have to be so. The scientific community has come to recognize the extraordinary power good culinary choices have over our bodies. Taking the very best of this science into the kitchen, wellness authority Rebecca Katz, MS, and her latest cookbook, The Longevity Kitchen, prove that great taste and flavor along with culturally specific, nutrient-dense foods are the best ways to promote a healthy long life. Tapping into the cooking wisdom of elders from noted longevity hotspots, including Okinawa, Greece, and Costa Rica, the book shows how cuisines particular to each region lengthen lives.
Join us for a conversation with Michael Lerner and Rebecca, looking at the science and recipes that went into her new book and at the work she does in Commonweal’s Healing Kitchens Institute.
Rebecca Katz, MS
As a consultant, speaker, teacher and chef, Rebecca works closely with patients, physicians, nurses, and wellness professionals to include the powerful tools of flavor and nutrition in their medical arsenal, and with hotel kitchens and events to deliver healthy food with the taste their customers love. She is the founder and director of the Healing Kitchens Institute at Commonweal, which is dedicated to transforming lives through nutritional science and culinary alchemy. Rebecca serves as core faculty of Food As Medicine,The Center for Mind-Body Medicine’s renowned professional training in medical nutrition therapy and as faculty for Arizona Center for Integrative Medicine’s Nutrition and Health program.
Rebecca is the author of The Longevity Kitchen: Satisfying Big Flavor Recipes Featuring the Top-16 Age Busting Power Foods, along with the award-winning cookbook The Cancer-Fighting Kitchen: Nourishing Big-Flavor Recipes for Cancer Treatment and Beyond, and One Bite at a Time: Nourishing Recipes for Cancer Survivors and their Friends (Second Edition).