Small Is Big


During the course of my sabbatical year I have learned one lesson repeatedly, albeit slowly, that virtually any problem, dilemma, or project—no matter how large—can be broken down into bite-size fragments to turn an overwhelming goal into an achievable reality.

As I complete my Culinary Medicine Certification through The Goldring Center for Culinary Medicine at Tulane University, I have become increasingly convinced that the seemingly insurmountable problems of our current healthcare system are no different.

Medicine overflows with research and evidence of surprisingly simple, affordable, and effective solutions and recommendations which can positively change our personal lives, well-being and healthcare; in particular, thru food and behavior.  

Food as Medicine. Medicine as Food. To date, an underutilized but growing movement. It embraces nutrition and lifestyle changes as a primary, first-line treatment over pills and prescriptions. The answers are staring us in the face if only we could implement them for ourselves consistently and wholeheartedely.

Solutions are easy. Change is not.

But, what if it were? Changes so small, so simple they virtually ensure success if one has the courage to try one step at a time like tiny dots coalescing into something much greater.


To be clear, I am not advocating to replace chemo with carrots or antibiotics with chanting. Nor am I so naive to ignore the role of motivation and other critical factors in this equation. 

My goal is to highlight and compile as many of these proven and practical recommendations into a collection of achievable steps and habits which have little risk but huge benefits if incorporated consistently into our lives. 

In the following weeks and months, I will feature the ways in which I am utilizing the evidence for my own life, behavior, and nutrition via Instagram and my website with the hope that you might join me.

”Start where you are. Use what you have. Do what you can.”

—Arthur Ashe—