Crusonia Conversations Archive
March 24, 2021
Dr. Dariush Mozaffarian & Carter Williams
This Crusonia Conversation, “Food Is Health: Dramatic Advances in Nutritional Science,” joins Dr. Dariush Mozaffarian, Dean of the Tufts Friedman School of Nutrition Science and Policy and Professor of Medicine at Tufts Medical School with iSelect Fund’s Carter Williams and Crusonia’s Paul Noglows to discuss the understanding what optimal nutrition truly is. With countless, contradictory studies released at a rapid rate, it’s difficult to know exactly what you’re looking for both on a food label and in a balanced, healthy diet. How do you know which information to focus on when setting new health goals?
February 24, 2021
This Crusonia Conversation brings together U.S. Farmers & Ranchers in Action (USFRA) CEO Erin Fitzgerald, and Rob Trice, Founding Partner of Better Food Ventures and The Mixing Bowl. Erin and Rob’s conversation centers on a new USFRA report “Transformative Investment in Climate-Smart Agriculture: Unlocking the potential of our soils to help the U.S. achieve a net-zero economy.”
January 27, 2021
This Crusonia Conversation brings together Leslie Bonci, Sports Dietician to the 2020 Super Bowl Champion Kansas City Chiefs, and Ken Rubin, Chief Culinary Officer of Rouxbe Online Culinary School engage in a lively conversation about small practical changes that are both realistic and doable for you and can make a big difference on the journey to better health through food. Small, manageable changes may make this year’s resolution the one that changes everything.
November 4, 2021
In Crusonia’s November Conversation “What’s on the Menu?,” chef educators Ken Rubin and Dan Marek discuss how culinary experts, inspired by the awareness that Food Is Health, create more nutritious dishes and empower people to learn more about their food. Rubin, Chief Culinary Officer at Rouxbe Online Culinary School, and Marek, the Healthy Teachers Program Manager for the Whole Kids Foundation, particularly focus on the methods and lessons learned from working on expanding cooking education across generations.
October 14, 2020
In “Full is Not Fulfilled: Full is Not Fulfilled: Millennials, Gen Z, and Our Relationship with Food,” hear globally recognized thought leader, Eve Turow-Paul, who recently authored Hungry: Avocado Toast, Instagram Influencers, and Our Search for Connection and Meaning, discuss how the Digital Age has impacted Millennials and Gen Z and influences their relationship with food. Eve is joined by Rob Trice, founder of Better Food Ventures, a company that invests in businesses harnessing the power of information technology to create a better food system, and Crusonia moderator Sarah Mock.
September 16, 2020
In their conversations, “From Grove to Grocer: How Naturally Occurring Enzymes & Peptides Can Improve Produce Quality,” Brian Thompson, PhD, CEO of Elemental Enzymes and Vonnie Estes, VP of Technology, Produce Marketing Association discuss the connection between plant health and the quality, health and taste of food. Of particular interest in this conversation is how a field-proven patented peptide solution called Vismax is showing promise in reversing Citrus Greening which is impacting the citrus industry and citrus quality from grove to grocer.
August 12, 2020
Bruce German, Food Science and Technology Director, Foods For Health Institute at UC Davis will be joined by iSelect Fund CEO Carter Williams for an in-depth discussion on the human microbiome as a pathway to long-term health and the role of innovation across the food chain to achieve this.
July 29, 2020
Rob Dongoski, Partner and Food & Agriculture Leader, Ernst & Young, is joined by Erin Fitzgerald, CEO, U.S. Farmers and Ranchers in Action, for an in-depth discussion on food transparency and sustainability.
June 24, 2020
Benson Hill CEO, Matt Crisp is joined by Leslie Bonci, Dietitian for the Kansas City Chiefs for an in-depth discussion on the importance of improving the nutritional quality of our food system from plant to plate. Matt and Leslie discuss how the greatest food challenges we currently face are about nutritional quality not supply. They discuss how this is improved from the ground up with crops specifically designed to be more nutritious and personal practices that can lead to better food choices and overall improvements in health and well-being.
May 27, 2020
Our second Crusonia Conversations featured Dr. Robert Lustig with Carter Williams. Dr. Lustig has fostered a global discussion of metabolic health and nutrition, exposing some of the leading myths that underlie the current pandemic of diet-related disease. He believes the food business, by pushing processed food loaded with sugar, has hacked our bodies and minds to pursue pleasure instead of happiness; fostering today’s epidemics of addiction and depression. Yet by focusing on real food, we can beat the odds against sugar, processed food, obesity, and disease.