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Seamus Mullen '89 wrote an opinion piece for The New York Times recently entitled, "A Chef Predicts the Future of Food." Read an excerpt below.

If you had asked me five years ago whether I was optimistic or pessimistic about our future table, I would have told you with conviction that we were on a collision course with disaster. However, in the past two and a half years I’ve experienced a dramatic change in my own health, overcoming an “incurable” autoimmune disease without invasive medical treatment. I’ve experienced firsthand how a poor relationship with food can make wellness a brutally difficult endeavor. And I have also experienced how a positive relationship with food — eschewing processed foods, sugars and most grains and embracing healthy fats, proteins and vegetables, as humans have done for the majority of our existence — can make wellness a reality.

 Click here to read Mullen's op-ed piece in its entirety.

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