Real Life, Real Food: Making Nutrition Science Work in Your Everyday Kitchen

What does it really mean to eat well in today’s world of evolving science, new medications, and endless nutrition advice? Marianne sits down with Sally Squires, a Washington, DC based health and nutrition writer, former Washington Post health writer and founder of the Lean Plate Club to explore how nutrition guidance has changed over the past 25 years—and what still matters most.From science-based advice you can trust to practical tips for cooking for one or two, this conversation blends evidence, experience, and real-life strategies. They discuss how to balance health with enjoyment, rethink food rules, and build sustainable kitchen habits.You’ll also hear insights on food labeling, the growing impact of climate change on how we eat, and simple ways to reduce food waste using smarter portioning, storage, and pantry staples.Key Takeaways:• Keep it simple and science-based: Focus on practical, credible nutrition guidance that cuts through misinformation.• Make food work for real life: Plan meals for one or two, use efficient tools, and reduce waste with smart storage.• Prioritize enjoyment and culture: Food should be satisfying, social, and rooted in tradition—not just functional.• Think long-term health and sustainability: Emphasize whole foods, minimize reliance on supplements, and consider environmental impactFind Sally:FacebookInstagramLinkedInSubstackTwitter