Nutrition Experts Podcast Episode 51 Feeding The Hungry and Teaching Life Skills with Carmen Berry, RD, LD, MPH

Nutrition Experts Podcast

Carmen Berry, MPH, RD, LD is a registered dietitian and public health professional located in St. Louis, Missouri. From a young age, Carmen has always been interested in food – whether it was eating, cooking for others, trying new restaurants, or experimenting with innovative recipes! Starting in elementary school she attended food preparation classes all the way through college. With a dream of a career where she could help others, she gathered all her strengths and interests and dived into dietetics.

Since graduating with her master’s degree in public health, she is committed to improving the health of her community. Carmen has a strong passion for cooking, nutrition, and helping others with an overall goal of busting the myth that healthy eating is always expensive, time consuming, or tasteless. She currently works for an independent hunger relief organization called Operation Food Search.

Carmen is responsible for leading the nutrition education team to facilitate and build skills and knowledge that lead to sustained healthy eating habits in the community through hands-on cooking classes, interactive grocery store tours, cooking demonstrations, nutrition presentations, and other nutrition education outreach events. She works collaboratively with the entire Operation Food Search organization to ensure all nutrition education efforts align and integrate with the overall strategic goals, metrics, and outcomes.

Prior to joining Operation Food Search, Carmen worked for a corporate food service company and developed the entire nutrition department and implemented various corporate wellness programs throughout the St. Louis area to improve the health status of adults in the workforce.

Mathea Ford [00:00:28] Hi there! It’s Mathea. Welcome back to the Nutrition Experts Podcast. The podcast featuring nutrition experts who are leading the way using food starts today right now with our next guest. It’s great to have Carmen Berry on the show today. Carmen welcome to Nutrition Experts.

Carmen Berry [00:00:44] Thanks for having me. I’m excited to be here.

Mathea Ford [00:00:46] I am so excited to have you on the show and share expertise with my tribe. So, you do something that not a lot of dietitians know about or get to be involved in. So, I would love you to tell my listeners a little more about you and what you do.

Carmen Berry [00:01:01] Sure. So, from a young age I’ve always been interested in food and science. I grew up in a very health conscious and science oriented family which really helped to transform me into who I am today. So, starting in elementary school I really attended food preparation classes all the way through college. So, I can’t ever remember the first class I took but after graduate with a Bachelor’s Degree in Medical Dietetics which in my eyes is like the combination of food and science is like the best career ever. I started working for a food service company. I’ve always had a passion for cooking, nutrition and helping others but I really felt like I was missing something in my life. I wanted to make a positive impact on my community and on the lives of others. So, I decided to pursue higher education so I got my Master’s Degree in Public Health and I started at my current job here at Operation Food Search where I’m committed to improving the health of my community through programs designed to help build long term skills that help families shop for and prepare healthy nutritious meals on a budget.

Mathea Ford [00:02:01] So, that sounds like a great variety of stuff that you do and you sound like you had a change of heart and you really wanted to start working with community. And you’re in St. Louis, Missouri and you talked about Operation Food Search that you work for so can you tell us what that is and what they do?

Carmen Berry [00:02:19] Sure. So, Operation Food Search is an independent hunger relief organization. We’re dedicated to healing hunger and strengthening our community. We work to feed over 200,000 individuals monthly and one third of those are children through a distribution network of more than 300 community partners in Missouri and Illinois counties. So, we’re more than just a food bank. So, we were established in 1981 to tackle the growing problem of hunger in St. Louis. But we have the mission to nourish and educate our neighbors in need to heal the hurt of hunger. Really to accomplish that mission, we’ve expanded our function beyond food distribution to include nutrition education programs which are created to empower families with the skills they need to produce low cost nutritious foods for their families. These impacts thousands of lives every year because hunger is a very real problem in our area and Operation Food Search provides that solution through 3 program focus areas. So, meeting the immediate need which is the food distribution, building nutrition IQ which is that nutrition education and championing change where we work with the Missouri state legislators to be the voice of our community in their capital.

Mathea Ford [00:03:29] So, you said something about a distribution network, so you receive food and then you distribute it out to.. You said you’re more than just a food bank but in that way you’re like a food bank?

Carmen Berry [00:03:41] Yes. So we are a food bank and we receive food from various donor donors. So, it could be like different grocery stores or large food distributors, individual donors like we do a lot of food drives or we give non-perishable food donated here and we distribute it out from our warehouse out to different food pantries or soup kitchens or community shelters in the St. Louis and over in Illinois as well.

Mathea Ford [00:04:06] Where do you get money to pay all the staff and obviously you’re getting the food donated but people are working. So, is it government funded? Is it do you get grants? How does that work?

Carmen Berry [00:04:18] So Operation Food Search is not under the Feeding America umbrella. We are an independent organization. So, we receive money from grants and from private donors.

Mathea Ford [00:04:28] Great! So, you guys are making change in St. Louis and the surrounding area. What is your role at Operation Food Search?

Carmen Berry [00:04:39] So, we talked about those three program focus areas. I am under the the area of building nutrition IQ. So, I am the manager of the Nutrition Education Program so I’m responsible for leading the nutrition education team to facilitate and build skills and knowledge that lead to sustained healthy eating habits in the community. And that’s through hands on cooking classes, interactive grocery store tours, cooking demonstrations, nutrition presentations and other nutrition education outreach events. So, again we’re not just here to provide food for the community but we really provide the education for people to choose healthy and affordable meals so it gives them the long term skills to feed their entire family versus just providing the food.

Mathea Ford [00:05:21] Did they initially start as just a food bank and then develop this additional information based on a realization that it was lacking?

Carmen Berry [00:05:30] Yes. Because the issue that we have seen is that when you just provide food. It’s like that saying I always say it wrong when you give a man a fish eats for a day. If you teach a man to fish eats for a lifetime.

Mathea Ford [00:05:42] That’s close. Yeah. Yeah that sounds close enough.

Carmen Berry [00:05:47] But basically with that saying we didn’t want to keep feeding the line. We want to end the line of hunger. So, our goal is really to eliminate hunger in the St. Louis area and simply providing food will not eliminate hunger. It is providing other resources. We really are looking upstream and providing that nutrition education and sometimes providing things that people don’t even think about. Like resources or affordable housing. Maybe they don’t have a car to drive or they can’t find a job. So, it’s finding them other resources in our community. We partner with a lot of different organizations to provide those resources on top of the nutrition education that we personally provide.

Mathea Ford [00:06:26] Are there other organizations like what you guys do in St. Louis and other large cities in the United States or do you know about them?

Carmen Berry [00:06:33] I don’t know about them. So, we have other food banks here. There’s other hunger relief organizations. I know there’s one here in St. Louis that focuses on people with like HIV and AIDS and provides food and nutrition education for those individuals. We also have another food bank here in St. Louis that provides food under the Feeding America umbrella but there are a lot of food banks across the country that have these innovative programs that we are… We like to think that we’re on the cutting edge. Provide the most innovative program and we definitely have partnered with others to kind of share ideas and get information on what works for them or doesn’t work for them.

Mathea Ford [00:07:16] Can you talk a little bit more specifically about the work you do with teaching low income families how to plan and to shop for food?

Carmen Berry [00:07:26] Our nutrition education team does a lot of one time events and we call these ou nutrition and wellness services. So, we do a cooking demonstrations which can be elaborate as a whole step by step presentation. I’m preparing a recipe. Sometimes it’s just as simple as providing nutrition education like a discussion and a recipe sampling. But we also do one time interactive cooking classes which empowers participants with the skills and confidence they need to make healthy delicious and affordable meals at home. So, they’re really learning hands on how to prepare a recipe or two and they learn meal preparation techniques all hands on. We do nutrition presentations where we simply just talk about nutrition topics. Maybe it’s getting picky eaters to eat fruits and vegetables or one of our dietitians might talk about how to manage a chronic disease but we don’t provide food samples with those. We also do food pantry focused education so we offer free of charge to our community food partners which again are food pantries, soup kitchens, shelters. We provide onsite cooking demonstrations, recipe samplings, nutrition lessons, nutrition education materials. These are all free of charge and really tailored to their particular site. Lastly, we do which is one of the main programs is other Cooking Matters program which is under the National Organization Share Our Strength which works to end childhood hunger in the United States.

Mathea Ford [00:08:51] So, can you talk a little bit more about what the Cooking Matters program is?

Carmen Berry [00:08:55] Operation Food Search is the Missouri affiliate for the program. We partner with other organizations across the state to teach classes so we kind of facilitate with them. But here in St. Louis, I have a trained staff of four staff members to which are dietitians to lead classes here in the St. Louis area. So, we teach both cooking classes and grocery store tours which is called Cooking Matters at the Store. So, the thought process with this is that kids need good food to grow up healthy and Cooking Matters is helping to end childhood hunger by inspiring families to make healthy affordable food choices. So, these programs teach parents and caregivers with a limited food budget to shop for and cook healthy meals. So, there’s two programs under this umbrella. It’s a hands on cooking courses which is a six week in-depth hands on course and Cooking Matters at the Store because families on a tight budget report that the cost of healthy groceries is the biggest barrier to making healthy meals at home. So, we teach them how to shop for healthy foods in their grocery store.

Mathea Ford [00:09:59] So, do you guys have any measures? Obviously, you do grants so you do a lot of measurements I’m sure in reporting. But do you have any measure of the impact of your Cooking Matters program with your community?

Carmen Berry [00:10:11] Sure. So we do a pre and post surveys for all of our six week classes and the Cooking Matters at the Store one time tours. But the Cooking Matters completed a long term impact study on the six week program and found that families are cooking meals more often at home as well as making their meals healthier and more budget friendly. Families are also eating healthier which puts them at lower risk for diet related diseases like obesity, diabetes, heart disease and cancer. They found that three months after the course, families are eating more fruit and six months after the course they’re eating more vegetables. When they are shopping families are purchasing low sodium options,, low fat dairy lean protein and whole grains and they’re more confident that they’ll be able to afford enough food because they learned how to plan meals how to shop with the list and how to find those low cost healthy items using unit pricing. And this was all the long term study was looking at six week or six months after they completed the six week course.

Mathea Ford [00:11:11] When I grew up my family sat around a table and ate dinner and talked and I did that with my children now. But I actually even have started teaching them how to just cook simple things or whatever but I imagine that that’s a little bit of a challenge in a low income household especially if they’re working. Mom and dad maybe working shifts, maybe a single mother, you know different ages of kids coming home at different times. So, do you help them with that type of challenge to get them to cook together?

Carmen Berry [00:11:41] The Cooking Matters focuses is different curriculum. There’s adults, there’s families courses and parents courses in the families course actually learning together. So, the kids and the parents are in a class together and they’re learning how to prepare healthy foods at home together so like they’ll have the kids maybe grate the carrot put into the tacos or grate the cheese and then the parent is interacting with the kids so they’re both learning together how to make healthy meals to eat at home. And there is a way bigger impact when you’re talking to the entire family vs. just talking to the kids or just talking to one person.

Mathea Ford [00:12:20] When I saw something on the news the other day that was encouraging for me because I have a 13 year old teen who’s a very picky eater and they said that when they learn eating healthy or whatever they learn you know in the six to 10 year old range. Even if they stray away from it, a lot of times in adulthood they go back to those healthier choices. So, the rebellious teen years so it’s good to start young and get them used to eating those foods. I know my kids eat a variety of fruits and vegetables just because I think they were exposed to them at a young age.

Carmen Berry [00:12:57] Yes I can definitely say. Like my parents like when I was growing up they were very into healthy eating and that had a huge impact on my interest and knowledge about healthy eating. But I used to hate Brussel sprouts and I love Brussel sprouts because I remember they used to make them all the time but they were just like boil them. Not great. But now when they’re like roasted in the oven they’re delicious and sometimes it’s just having the kids and even the parents tried variations of vegetables or fruits so they never thought they liked and then they realize that they do like it and sometimes it’s even teaching the parents how to hide produce into foods. It’s like I was saying about the having the kids grate the carrot that we actually put that into Taco meat and it kind of disappears because you have it simmering with the tomatoes and the sauce and the seasonings and when it’s grated like on a box grater it just disappears into the meat but they’re getting all those nutrients, all the fiber.

Mathea Ford [00:13:49] That’s a wonderful idea. Let’s talk back to about the foods that your organization distributes. What types of foods do you typically distribute?

Carmen Berry [00:13:59] So, we collect and distribute over three million dollars worth of food on a monthly basis to our various community partners. So, again that’s both in Missouri and Illinois. Over half of the food that we distribute includes fresh items and we’re. Our goal is to include more and more of these fresh items as fresh produce, dairy, it’s meat, it’s freshly packaged foods and we also distribute non-perishable food items and some non food items too like personal care items and winter coats because when somebody is food insecure they might not have their budget to purchase toilet paper for the whole month or sanitary products. So, we are providing them with other resources that they need. So, again we’re a food bank so we don’t distribute directly to the community but through our partnership of our community food partners.

Mathea Ford [00:14:47] So, how much food does a person get? And does it vary based on you know like how many family members they have or their income?

Carmen Berry [00:14:55] It definitely varies on the family members they have. And this is up to our food pantries. So, we typically do not have necessarily a say in what the food pantry distributes and not all of our pantries have enough cooler space or freezer space to even be able to distribute fresh produce or frozen meats. So, there might be solely focused on the non-perishable food items like canned goods and box pastas. So, it really varies on the food pantry itself and we are trying to find those partners in the community that have the space and have the capacity to be open multiple times so we can be able to distribute those fresh healthy items because again we’re trying to end hunger and having a pantry that’s open once a month on a Wednesday afternoon might not be ending hunger.

Mathea Ford [00:15:45] So, then do you work with your partner agencies to help find where you need to teach these courses to do the Cooking Matters? Do you distribute information through them?

Carmen Berry [00:15:55] We actually are kind of doing a grassroots method of trying to get to our community food partners. So, here at Operation Food Search so we do distributions out of our warehouse. So, that’s where the different community food partners come and pick up food from us. So, they come here Monday through Thursday and four times a month one of our nutrition education team members is actually out in the warehouse doing a cooking demonstration. So, when the food pantries are coming to pick up their food items we are out there featuring a recipe, utilizing ingredients being distributed that day. So, we’re encouraging the food pantries to take what they learn and bring it back to the clients in their food pantry so they pick up recipe cards and flyers to kind of distribute with the food item. Sometimes they receive some unique produce like a daikon radish or eggplants people don’t know how to prepare. So, we are out there showing them that it’s delicious and easy. And here’s a recipe.

Mathea Ford [00:16:58] So, what are some of the limitations related to food and cooking in this population that people might not realize?

Carmen Berry [00:17:07] So, it was pretty eye opening for me. So, even as a dietitian like we learn a lot about food insecurity. But coming into this role I still have a lot to learn. I came from a for profit company worked in food service but some of the big limitations that we run into is that people don’t have the adequate equipment so maybe it’s cooking equipment like bowls and spoons. But it also could be their larger equipment like maybe their stove isn’t working or their refrigerator is broken so they can’t store perishable food items. And then also it could be things like simple cooking skills that many people think are common knowledge that people don’t know how to properly cut a bell pepper or an onion. They don’t know how to measure ingredients or follow a recipe. So, it’s providing those simple cooking skills that people you think people know but really don’t.

Mathea Ford [00:18:01] That makes a lot of sense as far as the adequate equipment because they may be having things repaired if it’s their responsibility then obviously you pick between what is most important and maybe they have a microwave too so they decide to use the microwave for a little while or something.

Carmen Berry [00:18:19] Sometimes they’re sharing a kitchen space with other families and maybe this other family has the kitchen they’ll use and they’re in a bedroom in the basement or they’re like in temporary housing and they don’t have the proper equipment. There’s a lot of different factors that could go into it. And there’s also kind of unique limitation that we run into. So, we currently teach a lot of kids and teens classes in after school programs. And one of the major limitations we kind of run into during these classes is the fact that we’re not reaching the parents or educating the children, educating the teens so they enjoy learning about healthy eating. They can try these unique fruits and vegetables and make healthy food but then they go home and they’re being served by fast food or processed junk foods so they might not have a say in what food they’re purchased at the store or prepared at home which they kind of makes our nutrition education an intervention not as impactful. So, when the caregivers or the head of the household is educated on healthy eating they may have more of an impact on the entire family since they’re the ones that are grocery shopping, preparing the meals, providing the food. So, we’re trying to have a goal in our department is to reach more of the adults and teach the families or parents focus classes. So then the head of the household is learning these tasks and can kind of impact the entire family.

Mathea Ford [00:19:41] How do you come up with the recipes that you make for these food pantry recipients or probably some days it’s like Iron Chef. Here’s five different random ingredients, go ahead and make something but how do you come up with the right kind of recipes that they can use that is flexible enough you know obviously with different equipment?

Carmen Berry [00:20:01] So, we do a lot of what we call recipe frameworks where you can really use whatever produce you have and kind of make your own dish. But we also when we’re coming up with a kind of specific recipes we always look for ingredients in their whole form. So, whether it’s like carrots like you buy the whole carrots instead of the shredded carrots. You buy a whole block of cheese instead of shredded cheese because this is all keeping it low cost. We try to use easy to find ingredients because sometimes people live in a food desert and they might not have access to a grocery store that has all these bountiful ingredients. So, we try to find that easy to find ingredients that maybe a corner store will have or a limited grocery store would contain. We try to use ingredients that could be used in multiple meals and snacks. So, if a recipe calls for a half of a eggplant I don’t know that we would want to be able to use the ingredients and other meals. So we try to use those common ingredients that they could utilize in different forms. We use dried herbs and spices instead of fresh. They last longer, they’re less expensive and we also limit the number of ingredients in our recipes. So, then they don’t have to buy 20 different ingredients to make one pasta dish. When you can make it just as tasty dish with five ingredients. We also again try to make it nutritious. So, a variety of colors and forms of fruits and vegetables whole grains. We limit added sugars, limit sodium and saturated fat and we use multiple food groups. We also limit the use of special equipment. Not everybody has blenders or food processors. And finally we try to make it quick to prepare and easy and simple to follow and understand.

Mathea Ford [00:21:42] Sounds like it’s a challenge in itself to kind of get on with all those things but…

Carmen Berry [00:21:47] It’s a fun challenge.

Mathea Ford [00:21:49] Yeah!

Carmen Berry [00:21:49] It’s when we get random ingredients, we’re kind of work as a team to kind of find recipes that we think people would like and we know what kind of population we’re serving. So, I keep that in mind too it’s like we’re tailoring a recipe to the population we’re serving. It’s not always possible like if we’re going to get daikon radish and we have a whole palate of it. We don’t know what people can do with it. We try to find easy and delicious recipes.

Mathea Ford [00:22:16] You mentioned food deserts and I know what those are but maybe you could help explain to the listeners kind of what that means.

Carmen Berry [00:22:23] Yeah. So food desert is an area in the community where there is not enough access to healthy and affordable foods. So, whether it is grocery stores or restaurants like some areas of St. Louis that literally have no food available anywhere except maybe like a gas station or a corner market and then others we call them almost food swamps where all that’s found are gas stations and fast food restaurants. So, there is no healthy food items available. So, a food desert is one where there is no food and a food swamp is where there’s a lot of unhealthy food.

Mathea Ford [00:23:02] I think I learned something a couple of years ago. I went to a Red Cross event and they were talking about food deserts and something that had never occurred to me was that some people do all their grocery shopping in a place like a dollar store. So, like a Dollar General or a Family Dollar, they have food and you know they may not always have. They usually don’t even have fresh foods, fresh fruits and vegetables. I think that’s something that we forget to ask people kind of where are you shopping? Are you shopping at Wal-Mart or are you shopping here? Because like you said they may not always have access to a variety of options.

Carmen Berry [00:23:43] Yeah because somebody could say that they go grocery shopping once a week but it depends where they’re shopping. So, we try to always ask and a lot of our six week classes where we really get to know the participants is where they’re in class for six weeks. We try to find out where they’re shopping. We try to tailor the recipes in those six weeks and foods that they can find in the grocery store or the shop that they’re used to shopping in. So, while we would love to teach them about quinoa and all these different beans and fresh fruits and vegetables if they can’t purchase those items there’s no point in providing that education that’s telling them and showing them how easy it is to find healthy food almost anywhere.

Mathea Ford [00:24:23] That brings up my next question. How can you encourage healthy eating with the limited budget? Because I know if you’re getting food from a food pantry you probably have an extremely limited budget. So, what kind of skills do you work with people and teach them to eat healthy even with a limited budget?

Carmen Berry [00:24:40] So, one of the lessons that’s really seemed to help a lot of adults stick to their budget for the week and plan healthy meals for the whole family is meal planning. So, we talk about shopping in our own pantry first. So, it’s really looking to see what you already have at home first and writing that down. Maybe it’s then looking through sales so looking in the newspaper the sales section of the paper and it’s sitting down and making your menu for the week. So, maybe you saw that a whole chickens on sale and you have some brown rice and some beans in your pantry so that it’s sitting down and thinking how can I utilize these ingredients in a couple different forms? So, maybe one night will be like a stir fry. So, using some of the chicken with some vegetables and the brown rice and the next night could be soup and you have like beans and chicken vegetables and maybe even rice in there. So, it’s really sitting down and making that menu for the week. And then you make your list of needed items for the store and you use unit pricing when you’re at the grocery store to find the lowest cost item. Recently, in one of the last classes I taught somebody who explained that they love the taste of freshly grated cheese from a block. And she decided that that extra step of grating the cheese herself was beneficial for both her wallet and her taste buds. It was not something that she normally did so it simply is providing the little bits of useful tips like take a whole bowl lot of cheese which costs less per ounce and find the already shredded cheese and ingredient yourself.

Mathea Ford [00:26:10] Those are great tips shopping in your own pantry first. I do that and when I forget I usually regret it because then I’m going to start like “oh! I don’t think I have mustard” and somehow I end up with three bottles of mustard in the pantry.

Carmen Berry [00:26:22] Yes that will happen to the rest of us.

Mathea Ford [00:26:26] So, thinking about our listeners who are dietitians or health care practitioners or everybody else. How would you recommend they use kind of what we talked about? Can they find local food pantries? Can they work with food pantries? What should they do in their everyday work to implement some of the things we talked about?

Carmen Berry [00:26:47] So, I definitely recommend volunteering. So, kind of seeing what’s going on in your community and volunteering where possible. So, we love having volunteers and a lot of our Cooking Matters classes and here in our warehouse. They really make more of an impact than just us teaching alone. And some of our food pantries don’t have dietitians on staff. Most of them don’t have dietitians on staff and even just going and volunteering a couple times you can be there during distribution and have an impact on the people that are picking up food. And it could just be simply as providing nutrition education or providing a free sample of what was being distributed that day that can make a lot of impact in the community. That’s really going to where the pantry is in assisting there.

Mathea Ford [00:27:36] And I think it also gives you a better understanding of what some people struggle with. And like you said it’s a challenge sometimes to come up with these recipes but it’s also it can be a good challenge for say if you love to cook or love to kind of create you can have a challenge and come up with something great.

Carmen Berry [00:27:54] Definitely. And sometimes we call them almost like dumpster meals where we just take whatever ingredients are in the fridge and throw them together like you basically put anything you want in a stir fry or in a soup or a pasta and it’ll turn out delicious. So, a lot of times people think they have to have this set recipe. It’s really just having the conversation of you don’t need a set recipe you just use this framework of mixing a whole grain pasta with a sauce and whatever vegetables you have.

Mathea Ford [00:28:23] I read a book called How to Cook Without a Book and it talks a lot about that type of stuff just how to make a general salad, how to make a dinner salad, you know those types of things. So, that’s a great book. So, speaking of food we’ve talked a lot about food. What is your favorite food?

Carmen Berry [00:28:42] It is a hard question to answer. So, as most dietitians I love all food and I love cooking. So, I guess right now I have enjoyed really making these I call them chickpea salads for lunch at work. So, some of those go to again these are usually dumpster meals or more it’s a chickpea tuna salad. So, I use a can chickpeas I’ll drain and rinse it and add in canned tuna, chopped up onion, capers and sometimes whatever vegetable I have and mix it together with some vinegar and olive oil salt and pepper and it is delicious. Another one I do is I’ll mix chickpeas and quinoa and a bunch of vegetables in a bowl and just eat it like that. My favorite go to meals.

Mathea Ford [00:29:25] I love hummus but I love chickpeas more in a salad just like an ideal meal. I love finding them. Yeah. So, Carmen thank you so much for being on the podcast today. It was a pleasure to have you on the show. I know my listeners have learned a lot about just food banks in general but also kind of what an involvement a dietitian can have in the lives of others by volunteering as well or finding one to work for. So, if listeners want to connect with you what’s the best way to do that?

Carmen Berry [00:29:57] So you go on our website operationfoodsearch.org. My e-mails on there. All the different programs that Operation Food Search does it’s all on there. Not probably the best way to contact me if you want more information or just kind of learn more about food insecurity here in St. Louis and what Operation Food search does to kind of tackle that problem.

Mathea Ford [00:30:19] Well guys this has been another great episode of the Nutrition Experts Podcast. The podcast that is all about learning more. You can do more with nutrition in your life.

The post Nutrition Experts Podcast Episode 51 Feeding The Hungry and Teaching Life Skills with Carmen Berry, RD, LD, MPH appeared first on Nutrition Experts Podcast.