Policy in Plainer English

Food Journals

January 04, 2022 Helen Labun Season 4 Episode 8
Policy in Plainer English
Food Journals
Show Notes

In this season of Policy in Plainer English we're looking at skills food professionals use to understand how people experience flavor and what influences food choices - and what implications that might have for health professionals working with patients on diet change. The episodes build from each other, so if you haven't started at the beginning, consider pausing here and going back to "How We Experience Flavor".   

Writer Alexandra Johnson helps us get the new year off to a strong start. Among the things she writes about is the practice of journaling to support creativity. You know what we'll all need to put into practice food appreciation as a tool to become adaptable in our diets? Creativity. It's time to redefine how we think about food journals - these aren't the standard food logs of calories and serving sizes,  Alex is helping us define a different tool entirely.  

No surprise, we referenced a lot of writing over the course of this conversation. Here are some links for additional reading:

For examples of prompting questions for finding flavor details, peruse this handout from my "Describing Flavor" craft seminar. It's from the Lesley University MFA program that I mentioned at the top of the episode. Sadly, the food samples that went with it were only available in-person.

Do look for Alex's other work - we focused on only one aspect of it in this episode. Her essays, reviews, and travel pieces appear in national publications and anthologies, and her book in progress set in southern Italy is The Saint's Laundry.  Chicory will surely make an appearance.

This season of Policy in Plainer English is supported by the Health Resources and Services Administration (HRSA) of the U.S. Department of Health and Human Services (HHS) as part of an award totaling $189,892.00 with 0 percentage financed with non governmental sources. The contents are those of the author(s) and do not necessarily represent the official views of, nor an endorsement, by HRSA, HHS or the U.S. Government.

This podcast does not cost $189,892.00 to produce. No, there is a much larger Food Access in Health Care program of which this is one small element (the most fun element, but still small). Find out more at VTFoodInHealth.net.