Nutrition With Love

You don’t have to be a fish fancier to love this conversation.

If you want to be inspired about food that’s delicious and healthy, plus sourced and distributed with integrity, then here is an episode to cheer your heart. I simply loved this interview.

Emily and Christopher Nicolson are partners in the Iliamna Fish Company, which aims to provide the world’s best wild salmon.

A fourth-generation family business set up in 1948, they hand-catch wild red sockeye salmon from Bristol Bay in Alaska.

And it’s all done in the most inspiring way.

First of all, the fish itself is one of the most nutritious and safe of its kind due to its specific diet.

Then, there are university biologists who precisely direct when and how they fish, so that the salmon population survives and thrive year on year.

There are zero dodgy farm inputs (no feeds, no antibiotics, no dyes, nothing) – the fish are gleaned with integrity from the natural world.

They have a 0.015% bycatch rate, of which 90% returns live to the water.

They even have a fish sales and distribution system which builds human community!

But none of this is done with an eye to how ‘virtuous’ it looks. The unassuming excellence and integrity of their work is simply based on generations of careful practice and wisdom.

In short, it’s the epitome of Nutrition With Love.

And I think just hearing Emily and Christopher talk about their work will brighten your day.

Emily Lavelle (Nicolson) is a partner in Iliamna Fish Company and manages its New York-based CSF and operations. She is trained as a carpenter and an artist. A native of Philadelphia with Italian heritage, Emily began fishing in Alaska with her husband, Christopher, a little over 20 years ago.

Christopher is a partner and cofounder (together with his cousins) of Iliamna Fish Company. He operates a small commercial fishing vessel during the summer months with his bride, Emily, and their grown children, in Bristol Bay, Alaska. He is a tribal member of the Denai'ina nation--long-time residents of the lake country at the base of the Alaska Peninsula--via his mother's bloodline.

Find them at: https://redsalmon.com/

Or at Christopher’s winemaking work: https://redhookwinery.com/winemakers

Useful organisations they mentioned:

Marine Stewardship Council: https://www.msc.org/standards-and-certification/fisheries-standard

Seafood Watch: https://www.seafoodwatch.org/

Contact Clare via her website: https://www.transformationnutrition.org/contact

Theme music is by Chris Marchand. You can find more of his work at https://chrismarchand.bandcamp.com/

If you're feeling jaded about the world, slow down and listen to this episode.

Zoe McIntyre is quietly going to re-inspire you!

Under her gentle manner lies a clear and driving ambition to change the futures of countless children and families for the better, using food.

When poverty collides with cheap and terrible products like Ultra Processed Foods, many young people are vulnerable to all sorts of health problems such as obesity and malnourishment.

But at the Hackney School of food, children learn to grow and cook food. And get confident doing so.

It's also a place where people re-connect with nature, re-connect with neighbours, and get outside into some green space.

And if that doesn't strike you yet as a world-changing activity, you'll soon think again when you hear Zoe.

Get ready for a wholly invigorating listen.

Find the Hackney School of Food: https://www.hackneyschooloffood.com/

Instagram: @hackneyschooloffood

Zoe McIntyre is the manager of Hackney School of Food, a food education hub in the heart of Hackney, London, which teaches children in Hackney and beyond to grow and cook healthy, nutritious and sustainable food from scratch. Previous to managing Hackney School of Food, Zoe was the Advocacy Manager at the think tank Food Foundation where she led impactful campaigns and advocacy activities on issues related to Free School Meals and children's food access including running the #EndChildFoodPoverty campaign fronted by footballer Marcus Rashford. She is committed to ensuring that food education is accessible to every child in the country, by creating a blueprint for gold standard food education in Hackney.

Early Taste Experiences and Later Food Choices article: https://www.mdpi.com/2072-6643/9/2/107

Contact Clare via her website: https://www.transformationnutrition.org/contact

Theme music is by Chris Marchand. You can find more of his work at https://chrismarchand.bandcamp.com/

In a world where so much about our nutrition is globalised, industrialised and dislocated, Kirsty Goring is all about restoring the connection between people growing, creating and enjoying food.
Kirsty has a wealth of experience in the 'supply side' of nutrition via her work at the Wiston Estate, which hosts everything from vineyards to sheep, farming to fine dining, a therapeutic market garden to an award-winning winery.
Wiston Estate is a beautiful part of West Sussex in the South of England, comprising 2500 hectares of land, of which 70% is farmland. It hosts many homes, businesses, and a good chunk of the South Downs National Park.
The Goring family has owned and looked after the Wiston lands since 1743, and today - as anyone who knows this area will attest - Kirsty and Rick Goring steward Wiston with the most incredible energy, commitment and excellence, prioritising people and communities, care for the land, and rural enterprise.
I absolutely loved this conversation with Kirsty, whose energy and enthusiasm could make even an instruction manual sound exciting and inspiring!
It is such a joyful episode, and I hope it will capture your imagination (as it did mine) and reinspire you to savour, cherish, and appreciate all that happens to be in front of you.
More about Wiston Estate here: https://www.wistonestate.com/
More about Wiston Estate partners such as Rock Farm, a therapeutic market garden, and Holos Kombucha: https://www.wistonestate.com/partners/

Kirsty mentioned Weald to Wavers: https://www.wealdtowaves.co.uk/
More about Kirsty Goring:
Kirsty has worked in and around farming and food for most of her life. After reading history at Oxford, she took a Certificate Course at the Irish cookery school Balleymaloe, which ignited her interest in growing and cooking excellent organic produce. Later, Kirsty ran a small events catering business while working in the charitable sector in London. In 2004 Kirsty married Richard Goring, and soon afterwards went to work on small scale organic farms located on remote islands off the west coast of Canada. On return, Kirsty worked on product development, PR and Marketing at Higgidy Pies, before taking on the role of Sales and Marketing Director and then her current role as Brand Director for Wiston Estate.

Contact Clare via her website: https://www.transformationnutrition.org/contact

Theme music is by Chris Marchand. You can find more of his work at https://chrismarchand.bandcamp.com/

Not all superfoods should be eaten in quantity. This is the contention of Sally K Norton, who opens her book Toxic Superfoods with the story of actor Liam Hemsworth, whose kidney stone operation was linked to a diet high in certain superfoods.

Norton argues that a whole variety of symptoms may arise when consuming high levels of oxalate - which includes lots of the plants we may think of as healthy.

This conversation was a definite eye-opener and certainly contains some surprises! Sally provided a brilliant overview of her own oxalate-related health experiences, why and how oxalates can challenge the body, BUT also why going quickly and completely 'oxalate-free' is actually not advisable.

Sally K. Norton, MPH holds a nutrition degree from Cornell University and a master’s degree in Public Health. Her path to becoming a leading expert on dietary oxalate includes a prior career working at major medical schools in medical education and public health research. Her personal healing experience inspired years of research that led to her book, Toxic Superfoods: How Oxalate Overload is Making You Sick - and How to Get Better which was released in January 2023 from Rodale Press and is available everywhere books are sold. The subsequent Data Companion to Toxic Superfoods was released in May this year.

For more information, visit SallyKNorton.com or follow Sally on social media. She’s @sknorton and @toxicsuperfoods_oxalate_book (on Instagram), @BeFreeToThrive (on Facebook), Sally K. Norton (on YouTube), and @BetterLowOx (on Twitter.)

Contact Clare via her website: https://www.transformationnutrition.org/contact

Theme music is by Chris Marchand. You can find more of his work at https://chrismarchand.bandcamp.com/

This episode, I share how elements of my biography may have affected my biology, including multiple digestive symptoms and thyroid disease.

I’m aiming for what Gabor Maté calls “a clear and honest look at the biographical factors that can disrupt our biological well-being”.

And I wanted to consider this in light of my previous two Nutrition With Love interviews, which discussed health challenges from two very different standpoints – one, mainly to do with the ‘mechanics’ of the gut, and the other, mainly to do with mind-body messaging.

Were my health challenges ‘mechanical problems’ in the body, or were they ‘formed by the mind’?

I think both. But of course it’s also more complicated than that.

Covering attachment, bereavement, mould, the HPA axis, digestive health, training one’s brain, hormonal balance and more, my discussion is partly inspired by Gabor Maté’s book Myth of Normal, in which he argues for the intimate interconnectedness of one’s environment, culture, biography and one’s state of health.

If my experiences help even one person to unravel some of their biology, or biography, in a healing way – then sharing them will be worth it.

Unlike my other episodes, this was recorded while standing in my kitchen and taking care of a lively dog - which close listeners will probably hear!

If you’d like to talk more about improving your digestive or thyroid health, do get in touch.

Some useful related links:

On thyroid health: https://nutrition-with-love.simplecast.com/episodes/why-your-thyroid-matters

On testing gut health: https://nutrition-with-love.simplecast.com/episodes/why-your-thyroid-matters

Gabor Maté’s book Myth of Normal, from which I quote chapter 7: https://drgabormate.com/book/the-myth-of-normal/

On attachment and stress: https://www.frontiersin.org/journals/systems-neuroscience/articles/10.3389/fnsys.2021.718198/full

On mould (video): https://www.transformationnutrition.org/post/anne-pemberton-mould-and-histamine

Sleep: https://nutrition-with-love.simplecast.com/episodes/sweet-sleep

On HPA axis / allostatic load: Izabella Wentz’s book https://mybook.to/adrenalprotocol / https://www.nature.com/articles/s41574-019-0228-0

For other references and any questions, please do get in touch on the link below.

Contact Clare via her website: https://www.transformationnutrition.org/contact

Theme music is by Chris Marchand. You can find more of his work at https://chrismarchand.bandcamp.com/