Doctors, dietitians, and chefs gathered March 13-16, 2014 for the annual Healthy Kitchens, Healthy Lives conference in Napa Valley, Calif. The event, a collaboration between Harvard School of Public Health (HSPH) and the Culinary Institute of America, provides health professionals with the latest in nutrition science as well as hands-on training in how to cook healthy meals — information they can pass on to their patients.

Conference founder David Eisenberg, a physician and associate professor of nutrition at HSPH, told the Wall Street Journal, “It is not my view that the right question is ‘How do we replace drugs with foods?’ The premise of this conference is ‘How do we help people move in the direction of a healthier lifestyle and diet, to prevent illness or manage illness that’s already occurred?’”

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