034: Advocating for the Plate— A Palate’s Plea with Nina Curtis

<p dir="ltr">“I'm an artist on the plate. I'm an advocate on the plate. I get to paint the plate with all these beautiful colors of the food I choose to cook.” —Nina Curtis</p> <p><strong> </strong></p> <p dir="ltr">Advocating for the plate is a multi-faceted concept at the intersection of aesthetics, quality, and social responsibility. It is an essential part of promoting our health and shaping the well-being of our earthly home and everything in it. </p> <p><strong> </strong></p> <p dir="ltr">But this movement is not as complicated as it may seem. In fact, the epitome of good health often lies in the simplicity of the food we choose to serve on our plates. By taking advantage of the natural wealth that whole foods have to offer, we can reconnect with our food’s roots and break away from the chains of food politics that denied us our basic right to healthy food. </p> <p><strong> </strong></p> <p dir="ltr">This week, Justine interviews Nina Curtis, the Director and Executive Chef of <a href= "https://www.plant-ish.com/">Plant’ish</a>, a food company that offers nutritious plant-forward meals that are quick and easy to prepare. Join the conversation as Justine and Nina help us rekindle a love for homemade, nourishing meals and embrace the plant-forward approach while celebrating traditional food practices. </p> <p><strong><br /> <br /></strong></p> <p dir="ltr">Meet Nina: </p> <p dir="ltr">Nina Curtis is recognized as a thought leader and trailblazer in the plant-based culinary movement. Chef Curtis presents lectures and demonstrations on health, nutrition, and whole plant-based foods around the country. She has developed wellness training programs, has set up and led kitchen operations, and has worked closely in conjunction with culinary master gardeners to develop seasonal and gorgeous seed-to-table recipes that are essential to having an exceptional plant strong culinary experience. Chef Curtis has appeared on national TV and she is a guest speaker at several national culinary conferences. </p> <p dir="ltr">​</