Food. It fuels us, brings us together, and makes up a large part of our cultural heritage. As we age, food and nutrition play an even more important role in our lives by helping to support cognitive and physical health. On this episode of CABHI’s Community of Innovation podcast, guests Dr. Carol Greenwood, Senior Scientist Emeritus at the Rotman Research Institute at Baycrest, and Toronto Chef Nuit Regular come together to discuss all the ways food impacts our sense of well-being and quality of life and how our relationship with food changes across our lifespan.
Learn more about our guests
Chef Nuit Regular
Chef Nuit Regular is the Executive Chef and co-owner of PAI; Kiin, By Chef Nuit; Sabai Sabai; and Sukhothai. It all began when Chef Nuit opened the humble Curry Shack in the small town of Pai, in Northern Thailand. She made the decision to leave her career as a nurse so that she could share her passion and life experiences through family recipes, street market dishes, and Royal Thai cuisine in Canada. The first Thai SELECT Ambassador for Canada, Chef Nuit has been recognized by the government of Thailand for the authenticity of her Thai cooking and was awarded the prestigious Thai SELECT Signature designation for her restaurants. She is a resident judge on Food Network Canada's Wall of Chefs, the author of Kiin: Recipes and Stories from Northern Thailand, winner of a 2021 International Association of Culinary Professional’s Cookbook Award, as well as the gold medal winner of the 2021 Taste Canada Award. Chef Regular recently celebrated the opening of her brand-new restaurant, Selva.
Dr. Carol Greenwood
Dr. Carol Greenwood is a Nutritional Scientist who joined Baycrest’s Kunin-Lunenfeld Applied Research Unit in 1994. She later became a member of the Rotman Research Institute (RRI). Her work examined the links between diet, physiology, cognition, and dementia with a focus on developing nutrition strategies for brain health. Her work, spanning basic (rodent) research to cognitive neuroscience and applied intervention research, helped pave the way for the evidence-based Brain Health Food Guide. She is currently Professor Emeritus, Department of Nutritional Sciences, University of Toronto, and Senior Scientist Emeritus, RRI.