INTRODUCTION TO EPISODE #2
In this episode we talk to biologist and chef Alysha Melnyk.
Alysha has combined her background in biology with her passion for making food delicious, eye-catching, and accessible
She is the founder and content creator for The Kitchenologist©, a blog that is dedicated to healthy eating and experimenting in the kitchen.
In addition to creating content for her blog, Alysha is the Recipe Creator for Taproot Farm, an organic farm in Berks County, Pennsylvania.
When she’s not cooking in the kitchen or dreaming up a recipe, she works full time as an Implementation Specialist at an international medical nonprofit called ECRI, which is located in suburban Philadelphia and is dedicated to improving patient safety worldwide.
Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources can help them make better informed decisions.
In this episode, we talk to Alysha about how she got into cooking, and then talk about a few recipes of hers that are low in oxalate. Enjoy and be sure to let me know what you think!
[2:00] How Alysha got started experimenting in the kitchen
[3:33] Takeaways from Sustainable Food Systems course
[5:02] What’s in Alysha’s home garden
[6:05] Sun curing spaghetti squash
[8:25] What’s in Alysha’s tea garden
[10:35] How Alysha got involved with Taproot Farms
[14:30] Kohlrabi Hashbrowns recipe
[20:15] Egg Stuffed Sweet Peppers recipe
[24:30] Spaghetti Squash “Pasta” recipe
[31:12] Growing your own sprouts/microgreens
[34:35] About ECRI
[40:38] Making cooking easier and more fun
Sustainable Food Systems
Savory and Delicious Kohlrabi Hashbrowns
Fluffy Egg Stuffed Sweet Peppers with Roasted Tomatillo Sauce
Frontera Tomatillo Salsa
Spicy Kale, Bacon and Asiago Spaghetti Squash “Pasta”
Connect with Alysha on Instagram
Check out Alysha’s Blog – The Kitchenologist©
Connect with Alysha on Linkedin