On the Menu this Week:
Drew makes Honey Soy Wild Salmon Burgers and Gnocchi with Sardines
Annie makes a Thanksgiving dessert: Apple Tahini Tart with a Maple Oat Crust
Annie Fenn, M.D., is a board-certified obstetrician/gynecologist who initially specialized in menopausal health. After practicing medicine for more than 20 years, she realized that helping people change what they eat was a more powerful health intervention than prescribing pills or doing procedures. She traded her stethoscope for an apron and returned to school to study culinary arts in Mexico, Italy, and at the Culinary Institute of America.
In 2015, Dr. Fenn founded the Brain Health Kitchen, an evidence-based online resource about how and what to eat to resist cognitive decline. The Brain Health Kitchen Cooking School, founded in 2017, is the only school focused specifically on resisting Alzheimer’s and other dementias. Students learn which foods are most neuroprotective, which accelerate cognitive decline, and how to prepare foods using brain-friendly cooking techniques. Dr. Fenn takes her cooking school on the road to provide classes throughout the country and abroad. She lectures frequently about the impact of lifestyle and diet on Alzheimer’s as part of the Sempre Sano Wellness Retreat in Tuscany, Italy, as a frequent Visiting Chef at Rancho La Puerta, and at other diverse venues throughout the country.
Dr. Fenn serves on the Scientific Advisory Board of Seth and Lauren Rogen’s HFC (Hilarity For Charity) where she also creates content to assist caregivers eating for their own brain health. She partners with Maria Shriver and the Women’s Alzheimer’s Movement to host events to fund grants for dementia research in women. She also serves on the Scientific Advisory Council for the Alzheimer’s Research and Prevention Foundation.
Drew Ramsey, M.D. is a psychiatrist, author, and farmer. His work focuses on clinical excellence, nutritional interventions and creative media. He is an assistant clinical professor of psychiatry at Columbia University College of Physicians and Surgeons and in active telemedicine clinical practice based in New York City.
His work has been featured by The New York Times, The Wall Street Journal, Lancet Psychiatry, The Today Show, BBC, and NPR and he has given three TEDx talks. He is the co-author of the Antidepressant Food Scale and offers his e-courses on Nutritional Psychiatry education for the public and clinicians. He is on the Advisory Board at Men’s Health, the Editorial Board at Medscape Psychiatry, and is a member of the Well+Good Wellness Council.
He splits his time between New York City and Crawford County, Indiana where he lives with his wife and children on their organic farm and forest.
His books “Eat to Beat Depression and Anxiety” (Harperwave 2021), “Eat Complete”, “50 Shades of Kale”, and “The Happiness Diet” explore the connections between mental health and nutrition.
