Our relationship with food is always changing. But one thing that doesn’t is its powerful impact on our health and wellness. Join us as we dive into the concept of Culinary Medicine, a paradigm-shifting approach to food and wellness at University of Vermont Medical Center that includes everything from the hospital’s nutritional services department, to specialty programs that support cancer patients, members of the community, individuals struggling with chronic pain and much more. 

Leah Pryor, Culinary Medicine manager at UVM Medical Center, breaks down how the program has grown and developed through the years, as well as what’s next for this innovative approach to nutrition, health and wellness. 

Melissa Kelly, a registered dietitian and nutritionist, digs into healthy eating habits, how to make sustainable changes in your diet to kick off 2026, and how food science and nutrition continue to evolve, and the challenges and opportunities specific to our region. 

Alison Precort, a registered and certified dietitian and certified diabetes educator who focuses on pediatric diabetes and weight management, explores the nuances of nutrition and diet for young people, some of the major food and nutrition changes we’ve seen over the past forty years, and the complex drivers of a nationwide increase pediatric obesity.