March 19, 2025 • 23 mins
What if a garden could change lives? As part of Podcasthon, we’re spotlighting Olivewood Gardens & Learning Center, a non-profit dedicated to inspiring youth and adults to be healthy and active citizens through organic gardening, environmental stewardship, and nutrition education.
In this episode you’ll hear:
1:40 – About Olivewood Gardens & Learning Center.
2:15 – The journey to becoming a Kitchenista.
8:45 – How Olivewood Gardens began.
9:45 – Opportunities for Kitchenistas post-graduation.
17:00 – Giving back to the Olivewood community.
Referenced in the episode:
Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin
©2025 Alternative Food Network Inc.
In this episode you’ll hear:
1:40 – About Olivewood Gardens & Learning Center.
2:15 – The journey to becoming a Kitchenista.
8:45 – How Olivewood Gardens began.
9:45 – Opportunities for Kitchenistas post-graduation.
17:00 – Giving back to the Olivewood community.
Referenced in the episode:
Credits:
Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM
Sound and Editing - Will Crann
Executive Producer - Esther Garfin
©2025 Alternative Food Network Inc.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
On behalf of Alternative Food Network, which produces this podcast.
I'm really happy to participate in the third edition of
podcast On. For one week, more than a thousand podcasts
will highlight a charity of their choice, and today I
have the pleasure of welcoming two incredible kitchenesas from Olliwood
Gardens and Learning Center. On a personal note, I walked
into Olliwood Gardens almost nine years ago just stopped the
(00:22):
learning about culinary medicine. Olliwood and the kitchenessas empowered me
to do the work I do and gave me the
courage to transition from patient care into culinary medicine education
and consulting fully. The Oliwood Gardens family are my community,
my friends.
Speaker 2 (00:36):
My mentors, and my biggest cheerleaders. Welcome to Culinary Medicine Recipe.
I'm so happy you're here. I'm your host, Doctor Saprina
Falke I was a primary care doctor for sixteen years
and went to school for four years to specialize in
culinary medicine. In this work, I get to combine my
passionate expertise in both medicine and food to teach people
about food is medicine and to empower them to understand
(00:59):
what ingredients optimize health and also how to cook those
ingredients to make delicious meals. On the show, I interview
top chefs, doctors, healthcare visionaries, and food service professionals who
are making great strides in the field of culinary medicine.
Join me as we continue to.
Speaker 3 (01:15):
Explore the amazing world of culinary medicine, where I will
empower you to make changes to your health and wellness
with great food right away. This episode would not be
possible without Alternative Food Network, which you can follow at
Alternative Food Network on Instagram and these podcasts are also
available on their YouTube channel or wherever you listen to
your podcasts. They also have a Facebook group called Culinary
(01:38):
Medicine Recipe. And Now I want to tell you more
about Oliverood Gardens. It's a historic seven point eighty five
acre property in National City, California, which is part of
San Diego County, which serves as an interactive indoor outdoor
classroom for children and adults from around the Sandio company.
The purpose is to build healthy families and the healthy
environment with a focus on education, access and advocacy. They
(02:00):
provide science based environmental education and nutrition lessons, hands on
gardening and cooking classes, and job skills and leadership development
programs for youth, adults and families.
Speaker 4 (02:11):
Without further ado, I'm so excited to welcome Kitchenesta Christina
Rosa Maria, two of over five hundred kitchenistas.
Speaker 5 (02:19):
Y Mini, that's welcome.
Speaker 6 (02:21):
Thank you, good doctor Seb.
Speaker 4 (02:23):
Right now, I am really happy and I'm so grateful
that you're taking the time to be here today, both
of you. So I'm going to start Christina by asking
you how did all of wood come into your life.
Speaker 7 (02:34):
My kiddo was in TK at the time, This was
last year, and they had a nutrition class for the parents,
and so I attended and I just fell in love
with the whole philosophy and just the ladies that were
there presenting. We had also another lady from the district
to give us like a little bit of the school
nutrition information. And then the kitchenistas provided a little demo
(02:57):
and they had like some overnight odes, like a chia pudding,
and they were just so welcoming and lovely and I
just love learning. So I signed up to take a
Cooking for Salute class to become a kitchen sta at
Oliver Gardens and I just fell in love. It was
really amazing. And then my kiddo got really sick in
(03:19):
April around that time, and she got mono and then
she got neutropenia, which is like her blood cells were
like nonexistent. So it was a very, very scary time,
and thankfully I was able to use the tools that
I had and really focus on our nutrition and just
you know, pumping her full of as much vitamin C
(03:39):
and veggies and all that healthy stuff. So I think
it really helped us just survive, at least mentally, because
it gave me the tiniest bit of control that I
could have during such a scary time. So I just
I really loved taking the classes. The ladies were all
just amazing. They were all so lovely. The information was great.
(04:01):
We had chefs come in and give classes and demonstrations.
We got so much knowledge and information on choosing salt
and rethinking our drinks and really trying to focus on
a holistic approach to our nutrition and what we are consuming.
And so I thought it was just amazing and I'm
(04:22):
so glad that I was able to take that Cooking
for Salut class and now I'm a kitchen stam.
Speaker 4 (04:27):
Christina when you mentioned because for a lot of our
listeners they may not know what's the difference between cooking
for Salud and being a KITCHENI.
Speaker 7 (04:34):
Sta, Well, the Cooking for Salud is an eight week
course where each week there's like a new theme the
salt and take reading the labels, so each week is
going to focus on something different. And then we have
someone like you, doctor Sabrina come and give us some
of that information, and then at the end they cook
(04:56):
for us. They prepare us a meal with all the
recipes that they talked about, including all the information that
they shared, Like we had a small water, they showed
us how to do our own dressing, so they made
this really luxurious salad. But it was so simple yet
so delicious. And then that's the whole eight weeks, and
then at the end you graduate, and then that's when
you become a kitchenie.
Speaker 5 (05:16):
Son.
Speaker 7 (05:17):
You can volunteer in the garden and there's just so
many opportunities.
Speaker 4 (05:21):
Rosa Maria, will you tell us your road into oli
Wood Gardens?
Speaker 5 (05:25):
Yes, of course.
Speaker 6 (05:27):
A few years ago, when I was running my family restaurant,
I decided to go back to learn nutrition. So I
went to nutrition in school and I got a certificate
as a nutrition consultant. So after I graduate, I thought
what I'm going to do with this, and I couldn't
find a job on that because I was running the
(05:48):
restaurant in a full time. So I started looking for
places where I could share what I learned. So I
started googling, and Google brought me to Olive Wood Gardens.
Speaker 5 (06:00):
So I started doing.
Speaker 6 (06:02):
Like the most and I start helping in the kitchen
and I help kids learning as science. So I was
volunteering everywhere. So then I saw this group of ladies
having fun in the kitchen, so I thought, what is
that and somebody explained me, oh, as a group of
(06:23):
ladies that come and learn different topics to do better
in their nutrition. So I thought, oh, I want to
be part of that. So then when i'm the opportunity
was there, I just joined the cooking for Salude and
now I'm a kitchinista. So since twenty thirteen, I've been
(06:44):
part of Olliwood Gardens. So I'm so glad because I
share what I learned in nutrition in school, I had
the opportunity to learn to so since then I'm part
of the kitchen instas and I got to the programs
that Olliwood Gardens offers two parents in the schools to
(07:04):
have presentation about nutrition and different topics. Also, I'm just
have fun coming to the schools and share all the
knowledge that I get from Olliwood Gardens.
Speaker 4 (07:17):
I actually walked into Olliwood Gardens the same day as
Rosa Maria. We met and realized we were both as
wide eyed and excited about what Olliwood Gardens had to offer.
And it's been one of the parts that always strikes me,
and I'm imagining it's for you too, is for both
of you? How all of would we all come in
from whatever our starting point is and the space really
(07:39):
allows us each to take that information, to be empowered
to take that work and whatever, whether it's for ourselves,
our family, our community, or even further out.
Speaker 5 (07:49):
Would you agree with that? How do Yeah?
Speaker 7 (07:53):
Absolutely? You just get such a sense of peace and
purpose and I just love it. I really enjoy it.
Speaker 5 (08:00):
How about you?
Speaker 4 (08:00):
Any reflections on that?
Speaker 5 (08:02):
That is truth?
Speaker 6 (08:04):
So that was my first time volunteering Oliwood Gardens when
I mention you there. So since then, it's like this
is a great place to come and learn because every
time I go there, I learn so and what I
love the most is that they produce their own fresh
vegetables and that is so important for me because my
(08:27):
mother died from cancer, so that's what I went also
back to nutrition in school. It's like, I love this
place because it's magic.
Speaker 4 (08:38):
It really is the reflections that you both had that
there was some health issue for U, Cristina Rosa Maria
with your mother. It's not uncommon where something draws you
to realize that looking at the food that we're eating
makes such a huge effect on our health. And when
all of Wood was started, that's actually how it came about,
is the Walton family actually don't needed the land and
(09:01):
the house. They have a son who was diagnosed with
kidney cancer and they also turned to food to help
part of the treatment process, and he is still alive
and well and he's a wonderful middle aged man who
continues to be a part of the community. And we
are so grateful for the Walton family for that initial
donation and how much it's evolved since that donation was
(09:24):
made fifteen years ago. So this is our fifteen year anniversary,
which is really exciting for all of Wood to see
all the different stages and that they're now five hundred Kittenistas.
And there's a few mentions that you've each made about
kid programs and the KITCHENESTA program.
Speaker 5 (09:40):
I would love to hear from your own words.
Speaker 4 (09:43):
Now that you are Kitchenisa. So you graduate, you go
through program, you graduate your Kitchenisa, what is available for
you to continue your own growth journey.
Speaker 6 (09:52):
I start getting interested in bringing all these programs to
the schools, to parents that come into Olliwood Gardens and
learn how to eat better, how to prepare meals better,
how to transform existing recipes to a better recipe, to
healthy recipe. And also I have learned just one thing
(10:15):
that I learned and that was very important for me
to to drink water. It was it is still hard
for me to drink water. So my doctor told me,
you need to drink more water because you're affecting your kidney.
So when I came to Oliwood Gardens, my first my
first thing to that I learned is how to drink
(10:36):
water just by putting a piece of lemon or a
piece of like aromatic herb like a mint, or a
piece of cucumber that changed the taste of water so
I could drink more water and I dream more water
that way, just by adding something that changed the taste.
Speaker 5 (10:55):
Of the water.
Speaker 4 (10:56):
It sounds so basic, and I love that you're sizing
it because that's often an area that people have a
hard time with.
Speaker 5 (11:04):
So was somebody.
Speaker 4 (11:05):
I really appreciate you sharing that, Becauseina, what about you
remind us when you went through the program and what
are what our aspects that you feel are still kind
of connecting you, or what are what are seas that
were planted that.
Speaker 5 (11:16):
You feel are still with you since you did the program.
Speaker 7 (11:19):
I finished the program last August, and the first class
that they had like a like a development for us
for just the kitchenisas once we graduated. It was the
how to make a sour dough, how to make the
starter and how to make the bread. And that was
actually one of my goals for last year. I really
(11:40):
wanted to learn how to do sour dough. I really wanted,
you know, the benefits of having the starter and just
making bread that would be easier to digest for our family.
And I was a little intimidated. I read a bunch
of books on how to started, I watched a bunch
of Instagram reels and it seemed so easy, but I
was so intimidated and thankfully they had that class and
(12:02):
I was like, I'm signing up that I need that class,
and it was so great. They showed us exactly how
to do it, and he gave us like twenty grands
at the end of the class, and I still have
it and i've been this morning. I made my girls
waffles and pancakes, so it kind of lasts us a
good while and it's just been really, really great. And
(12:23):
they have lots of classes like that for us once
you graduate, and lots of opportunities to volunteer, and the
school one is definitely on my list. Hopefully I can
start helping out with that. And they also have cooking
classes for the kids at the garden, so I'm definitely
signing up for those.
Speaker 4 (12:43):
What's amazing about these programs is that they're free for
the participants, So going through Cooking for Salud, it's all
donation based and different grants that have been given, so
all the participants that go through Cooking for Salu become kichinisas.
And the programs that Christina's talking about and Rosa Maria
also are all free for the kitchenessas and that is
(13:04):
such an amazing resource from the community to really help
as somebody I mentioned, the chronic diseases like diabetes and obesity,
And what's really cool is, I know we've been talking
about the food, but we know that unless you work
on aspects beyond the food, there's going to be a
stopping point. And when we talk about the kitchenessas in
(13:25):
these meetings, Aro somebody in Christina, would you reflect on
how being a part of the Kitchenessa community has really
affected you, Just one again, one anecdotal that you could
say that's really helped empower.
Speaker 5 (13:41):
You in your life journey.
Speaker 7 (13:43):
There's just so many. My girls kind of started out
to be piggy eaters, and I think taking the cooking
for Salud classes really helped me involve them in the
cooking and just trying to add as many veggies as
you can, if you can believe it or not. I
took them to the zoo the other day and they
were snacking on broccoli and I took a picture of them,
(14:06):
and my mom texted her siblings and everything like, can
you believe these girls are just snacking on like just
roasted broccoli, And it was just an amazing feeling because
I felt like a few years ago that would have
never happened. And so now they're more involved, they're like
trying foods a little more adventurously, and that I think
is everything a parent could ask for, especially with like
(14:29):
little ones that are very picky, and it's been really.
Speaker 4 (14:31):
Great adventurous eaters. That is definitely a goal of all
of Wood. How about Rosa Maria, what would you say
is kind of a top.
Speaker 6 (14:40):
Well, like Christina says, there's so many things that we
have learned that I have learned from Oliwood Gardens. But
it gave me confidence, a lot of confidence on cooking,
and also it gave me the confidence to switch.
Speaker 5 (14:56):
If I don't have one.
Speaker 6 (14:57):
Ingredient, I can try a different ingredient. So that way,
I've been trying different ingredients from different cultures and I
just give what I really like. So it's a lot
of confidence in my when I cook.
Speaker 4 (15:12):
Yeah, and I want to share with our audience at
Rosamaria hasn't mentioned this, but when we do the events
after people are kitchenesas it is many of them are
kitchenesas to Kitchenica's and Rosa Mariia has taught some of
those classes to her peers and she is amazing. One
of my favorite soups actually is one of your Recipesia,
(15:33):
so thank you for your wisdom and sharing that recipe.
And the other part that I just want to emphasize
it some of the kitchenesas. Some of the courses are
cooking related, but some of the courses that are brought
to olive Wood and the kitchenesas are about learning to
public speaking or getting a safe handler's license to be
able to work in food service. We ask the kitchenesas
(15:54):
what are resources that would be helpful for the growth
of each individual, And some of the kitchenesa are actually
now employees of Olivewood. They're board members, they're elected officials
in the National City area. And it's also caused changes
to the school district because there's now a full collaboration
like rosam Maria, you've mentioned some of the demonstrations that
(16:15):
are done and Christina, how that was your way in
over the years of an entire program and has been
created where some of the employees of olive Wood actually
work in the schools. So there's a full collaboration between
Olivewood and the entire school district of that area, and
Olli Wood is actually one of the organizational members of
(16:37):
the National Teaching Kitchen Collaborative. So really looking at this
work locally here in National City, California, which is part
of San Diego County, but also on a nationwide and
international level, which is just absolutely fabulous. Now, what would
you say are kind of your goals? I always think
of it as a ripple effect, So this might help
(16:57):
you with how you answer this question. When you go
through Olive Wood, you're learning perhaps how to enjoy vegetables
more and how to maybe go from having boiled broccoli
to roasted broccoli and how that helps you enjoy it more.
So then maybe you're bringing into your household. And we
talked about that ripple effect. What would you say, is
you look forward that you want to either bring to
(17:19):
Olive Wood or into your larger community.
Speaker 7 (17:23):
Well, for me, I really want to give back and
I want to go and help and volunteer when they
do those cooking for Salute classes because I just truly
enjoy them. So I really want to keep that going
and encourage someone else. But selfishly in the future, once
my little ones are older, I would love to work there,
it just seems like such a fabulous place to work,
(17:43):
just the environment, the people there are just absolutely the
most kindest people I've ever met. And maybe someday my.
Speaker 6 (17:52):
Dream also is to work at olive Wood Garden just
because the whole I mean the whole place, the people
that works in there is very kind, got a lot
of kindness there, and it's like very good energy. So
and also, I mean, I've been volunteered since twenty thirteen
(18:14):
and I don't want to quit that, so volunteering and
hopfully one day to work for Olivewood Gardens.
Speaker 4 (18:24):
There's a vision that has been brought up with Olive Wood,
and I want to say it out loud because there's
a sense that I had, just like Christinato somebody Eat
when I walked in there and learned about cooking for Sally,
I went through the program with.
Speaker 5 (18:41):
The cooking for Salt, who.
Speaker 4 (18:42):
Participants through all the weeks, and the sense that it
really isn't a triangle. It's not like one person up
feeding below. It's really a circle where we're each helping
each other be our best selves, figure out things we
might not even know that we love or want from
our lives personally, or career wise, and I've always been
(19:03):
so struck and for me personally with my career, every
single Kittenista and Continisto.
Speaker 5 (19:10):
That I've met at All of Wood is is to.
Speaker 4 (19:12):
See each other as humans going through our lives and
waking up and seeing where where are we drawn towards?
And I also would agree to some idea that All
of Wood is a truly enchanting place. I'm curious if
one of you is willing to share what I'm struck
by is if you're driving there, is what's the difference
(19:34):
when you get off the freeway to when you ride
to all of Wood? If if either of you be
willing to paint a picture for our listeners of what
that vision is like.
Speaker 7 (19:42):
It looks so cute and cozy and cottage like, and
there's like a giant I think it's like a hundred
year old tree. And then the house is so cute
and it's just peaceful. You get a real sense of peace.
Speaker 4 (19:54):
There, I want to add, yes, And surrounding that area
not too far away, you are amongst many fast food joints, freeway,
oh car dealerships. And that's one of the pieces that
always strikes me is how you get off the freeway
and you're going through this not much greenery and you go,
you know, a quarter of a mile east of the
(20:15):
freeway and all of a sudden you're in the oasis
that Christina you just describe so beautifully.
Speaker 7 (20:20):
So it's perfectly hidden, but yeah, it's great when you
get there.
Speaker 4 (20:23):
Yes, So, as we finish up, is there anything that
I haven't asked you or that you haven't shared about
olive wood or being a kitchenista that you want our
listeners to hear somebody, I will start with you.
Speaker 6 (20:38):
Well, I just want to share my first time that
I went there and diach a class because it was
very important for me at that time. My first class
that I thought there, it was about Kefir water and
not many people know the little Tivkos and it was
so exciting for me because when I was little, we
(21:00):
drink Kefee water a lot, and my mother believed that
this water made you younger and stronger. So I wanted
to everybody to know about that. So and it was
exciting for me because that was my dream to like
teach what I learned. And also I noticed that we
(21:25):
have forgotten many traditions, many foods that we used to
eat when I was little. A lot of recipes have
been forgotten, and my dream was or is still to
bring that bringback because I think many people said that
Mexican food especially it's not so good, it's fattening. But
(21:50):
when I think about Mexican food, I think about the
food that I was eating when I was little, and
I think that's the real Mexican food. So my rim
is to bring back all those traditions.
Speaker 7 (22:03):
Anybody that has the opportunity to go check it out.
They have lots of family events too. They have classes
for little kids where they teach them about the garden
and I think I took my kiddos a few years
back before I got involved with it, and they gave
us a tour and they ate blueberries right off the
little blueberry bush and it was just a lot of fun.
(22:25):
So they have lots of events. Check it out online
and come visit.
Speaker 5 (22:29):
Thank you both so much.
Speaker 4 (22:31):
This has been an absolute pleasure, and migracias borquineson ipatis
vistoria unavasso alasdos. Thank you so much for who you
are and for taking the time to share your stories.
Speaker 5 (22:43):
Big hugs to you both.
Speaker 6 (22:45):
Thank you, Okay, thank you and don't forget to come
and busit Olibood Gardens.
Speaker 4 (22:52):
To learn more about Oliver Gardens and Learning Center, or
to get involved or donate, please visit their website at
www dot Alwoodgardens dot org or find them on social media.
Speaker 5 (23:02):
At Olive Gardens and that raps up this.
Speaker 4 (23:04):
Episode as part of podcast on. If you enjoyed it,
feel free to visit www dot podcasthon dot org to
discover hundreds of others associations through the voices and talents
of amazing podcasters. If you want to hear more, please
remember to follow Culinary Medicine recipe on your favorite podcast
listening platform. Until next time, Salud and Bona Petti. All
(23:32):
content provided or opinions expressed in this episode are for
informational purposes only and are not a substitute for professional
medical advice. Please take advice from your doctor or other
qualified healthcare professional.
On behalf of Alternative Food Network, which produces this podcast.
I'm really happy to participate in the third edition of
podcast On. For one week, more than a thousand podcasts
will highlight a charity of their choice, and today I
have the pleasure of welcoming two incredible kitchenesas from Olliwood
Gardens and Learning Center. On a personal note, I walked
into Olliwood Gardens almost nine years ago just stopped the
(00:22):
learning about culinary medicine. Olliwood and the kitchenessas empowered me
to do the work I do and gave me the
courage to transition from patient care into culinary medicine education
and consulting fully. The Oliwood Gardens family are my community,
my friends.
Speaker 2 (00:36):
My mentors, and my biggest cheerleaders. Welcome to Culinary Medicine Recipe.
I'm so happy you're here. I'm your host, Doctor Saprina
Falke I was a primary care doctor for sixteen years
and went to school for four years to specialize in
culinary medicine. In this work, I get to combine my
passionate expertise in both medicine and food to teach people
about food is medicine and to empower them to understand
(00:59):
what ingredients optimize health and also how to cook those
ingredients to make delicious meals. On the show, I interview
top chefs, doctors, healthcare visionaries, and food service professionals who
are making great strides in the field of culinary medicine.
Join me as we continue to.
Speaker 3 (01:15):
Explore the amazing world of culinary medicine, where I will
empower you to make changes to your health and wellness
with great food right away. This episode would not be
possible without Alternative Food Network, which you can follow at
Alternative Food Network on Instagram and these podcasts are also
available on their YouTube channel or wherever you listen to
your podcasts. They also have a Facebook group called Culinary
(01:38):
Medicine Recipe. And Now I want to tell you more
about Oliverood Gardens. It's a historic seven point eighty five
acre property in National City, California, which is part of
San Diego County, which serves as an interactive indoor outdoor
classroom for children and adults from around the Sandio company.
The purpose is to build healthy families and the healthy
environment with a focus on education, access and advocacy. They
(02:00):
provide science based environmental education and nutrition lessons, hands on
gardening and cooking classes, and job skills and leadership development
programs for youth, adults and families.
Speaker 4 (02:11):
Without further ado, I'm so excited to welcome Kitchenesta Christina
Rosa Maria, two of over five hundred kitchenistas.
Speaker 5 (02:19):
Y Mini, that's welcome.
Speaker 6 (02:21):
Thank you, good doctor Seb.
Speaker 4 (02:23):
Right now, I am really happy and I'm so grateful
that you're taking the time to be here today, both
of you. So I'm going to start Christina by asking
you how did all of wood come into your life.
Speaker 7 (02:34):
My kiddo was in TK at the time, This was
last year, and they had a nutrition class for the parents,
and so I attended and I just fell in love
with the whole philosophy and just the ladies that were
there presenting. We had also another lady from the district
to give us like a little bit of the school
nutrition information. And then the kitchenistas provided a little demo
(02:57):
and they had like some overnight odes, like a chia pudding,
and they were just so welcoming and lovely and I
just love learning. So I signed up to take a
Cooking for Salute class to become a kitchen sta at
Oliver Gardens and I just fell in love. It was
really amazing. And then my kiddo got really sick in
(03:19):
April around that time, and she got mono and then
she got neutropenia, which is like her blood cells were
like nonexistent. So it was a very, very scary time,
and thankfully I was able to use the tools that
I had and really focus on our nutrition and just
you know, pumping her full of as much vitamin C
(03:39):
and veggies and all that healthy stuff. So I think
it really helped us just survive, at least mentally, because
it gave me the tiniest bit of control that I
could have during such a scary time. So I just
I really loved taking the classes. The ladies were all
just amazing. They were all so lovely. The information was great.
(04:01):
We had chefs come in and give classes and demonstrations.
We got so much knowledge and information on choosing salt
and rethinking our drinks and really trying to focus on
a holistic approach to our nutrition and what we are consuming.
And so I thought it was just amazing and I'm
(04:22):
so glad that I was able to take that Cooking
for Salut class and now I'm a kitchen stam.
Speaker 4 (04:27):
Christina when you mentioned because for a lot of our
listeners they may not know what's the difference between cooking
for Salud and being a KITCHENI.
Speaker 7 (04:34):
Sta, Well, the Cooking for Salud is an eight week
course where each week there's like a new theme the
salt and take reading the labels, so each week is
going to focus on something different. And then we have
someone like you, doctor Sabrina come and give us some
of that information, and then at the end they cook
(04:56):
for us. They prepare us a meal with all the
recipes that they talked about, including all the information that
they shared, Like we had a small water, they showed
us how to do our own dressing, so they made
this really luxurious salad. But it was so simple yet
so delicious. And then that's the whole eight weeks, and
then at the end you graduate, and then that's when
you become a kitchenie.
Speaker 5 (05:16):
Son.
Speaker 7 (05:17):
You can volunteer in the garden and there's just so
many opportunities.
Speaker 4 (05:21):
Rosa Maria, will you tell us your road into oli
Wood Gardens?
Speaker 5 (05:25):
Yes, of course.
Speaker 6 (05:27):
A few years ago, when I was running my family restaurant,
I decided to go back to learn nutrition. So I
went to nutrition in school and I got a certificate
as a nutrition consultant. So after I graduate, I thought
what I'm going to do with this, and I couldn't
find a job on that because I was running the
(05:48):
restaurant in a full time. So I started looking for
places where I could share what I learned. So I
started googling, and Google brought me to Olive Wood Gardens.
Speaker 5 (06:00):
So I started doing.
Speaker 6 (06:02):
Like the most and I start helping in the kitchen
and I help kids learning as science. So I was
volunteering everywhere. So then I saw this group of ladies
having fun in the kitchen, so I thought, what is
that and somebody explained me, oh, as a group of
(06:23):
ladies that come and learn different topics to do better
in their nutrition. So I thought, oh, I want to
be part of that. So then when i'm the opportunity
was there, I just joined the cooking for Salude and
now I'm a kitchinista. So since twenty thirteen, I've been
(06:44):
part of Olliwood Gardens. So I'm so glad because I
share what I learned in nutrition in school, I had
the opportunity to learn to so since then I'm part
of the kitchen instas and I got to the programs
that Olliwood Gardens offers two parents in the schools to
(07:04):
have presentation about nutrition and different topics. Also, I'm just
have fun coming to the schools and share all the
knowledge that I get from Olliwood Gardens.
Speaker 4 (07:17):
I actually walked into Olliwood Gardens the same day as
Rosa Maria. We met and realized we were both as
wide eyed and excited about what Olliwood Gardens had to offer.
And it's been one of the parts that always strikes me,
and I'm imagining it's for you too, is for both
of you? How all of would we all come in
from whatever our starting point is and the space really
(07:39):
allows us each to take that information, to be empowered
to take that work and whatever, whether it's for ourselves,
our family, our community, or even further out.
Speaker 5 (07:49):
Would you agree with that? How do Yeah?
Speaker 7 (07:53):
Absolutely? You just get such a sense of peace and
purpose and I just love it. I really enjoy it.
Speaker 5 (08:00):
How about you?
Speaker 4 (08:00):
Any reflections on that?
Speaker 5 (08:02):
That is truth?
Speaker 6 (08:04):
So that was my first time volunteering Oliwood Gardens when
I mention you there. So since then, it's like this
is a great place to come and learn because every
time I go there, I learn so and what I
love the most is that they produce their own fresh
vegetables and that is so important for me because my
(08:27):
mother died from cancer, so that's what I went also
back to nutrition in school. It's like, I love this
place because it's magic.
Speaker 4 (08:38):
It really is the reflections that you both had that
there was some health issue for U, Cristina Rosa Maria
with your mother. It's not uncommon where something draws you
to realize that looking at the food that we're eating
makes such a huge effect on our health. And when
all of Wood was started, that's actually how it came about,
is the Walton family actually don't needed the land and
(09:01):
the house. They have a son who was diagnosed with
kidney cancer and they also turned to food to help
part of the treatment process, and he is still alive
and well and he's a wonderful middle aged man who
continues to be a part of the community. And we
are so grateful for the Walton family for that initial
donation and how much it's evolved since that donation was
(09:24):
made fifteen years ago. So this is our fifteen year anniversary,
which is really exciting for all of Wood to see
all the different stages and that they're now five hundred Kittenistas.
And there's a few mentions that you've each made about
kid programs and the KITCHENESTA program.
Speaker 5 (09:40):
I would love to hear from your own words.
Speaker 4 (09:43):
Now that you are Kitchenisa. So you graduate, you go
through program, you graduate your Kitchenisa, what is available for
you to continue your own growth journey.
Speaker 6 (09:52):
I start getting interested in bringing all these programs to
the schools, to parents that come into Olliwood Gardens and
learn how to eat better, how to prepare meals better,
how to transform existing recipes to a better recipe, to
healthy recipe. And also I have learned just one thing
(10:15):
that I learned and that was very important for me
to to drink water. It was it is still hard
for me to drink water. So my doctor told me,
you need to drink more water because you're affecting your kidney.
So when I came to Oliwood Gardens, my first my
first thing to that I learned is how to drink
(10:36):
water just by putting a piece of lemon or a
piece of like aromatic herb like a mint, or a
piece of cucumber that changed the taste of water so
I could drink more water and I dream more water
that way, just by adding something that changed the taste.
Speaker 5 (10:55):
Of the water.
Speaker 4 (10:56):
It sounds so basic, and I love that you're sizing
it because that's often an area that people have a
hard time with.
Speaker 5 (11:04):
So was somebody.
Speaker 4 (11:05):
I really appreciate you sharing that, Becauseina, what about you
remind us when you went through the program and what
are what our aspects that you feel are still kind
of connecting you, or what are what are seas that
were planted that.
Speaker 5 (11:16):
You feel are still with you since you did the program.
Speaker 7 (11:19):
I finished the program last August, and the first class
that they had like a like a development for us
for just the kitchenisas once we graduated. It was the
how to make a sour dough, how to make the
starter and how to make the bread. And that was
actually one of my goals for last year. I really
(11:40):
wanted to learn how to do sour dough. I really wanted,
you know, the benefits of having the starter and just
making bread that would be easier to digest for our family.
And I was a little intimidated. I read a bunch
of books on how to started, I watched a bunch
of Instagram reels and it seemed so easy, but I
was so intimidated and thankfully they had that class and
(12:02):
I was like, I'm signing up that I need that class,
and it was so great. They showed us exactly how
to do it, and he gave us like twenty grands
at the end of the class, and I still have
it and i've been this morning. I made my girls
waffles and pancakes, so it kind of lasts us a
good while and it's just been really, really great. And
(12:23):
they have lots of classes like that for us once
you graduate, and lots of opportunities to volunteer, and the
school one is definitely on my list. Hopefully I can
start helping out with that. And they also have cooking
classes for the kids at the garden, so I'm definitely
signing up for those.
Speaker 4 (12:43):
What's amazing about these programs is that they're free for
the participants, So going through Cooking for Salud, it's all
donation based and different grants that have been given, so
all the participants that go through Cooking for Salu become kichinisas.
And the programs that Christina's talking about and Rosa Maria
also are all free for the kitchenessas and that is
(13:04):
such an amazing resource from the community to really help
as somebody I mentioned, the chronic diseases like diabetes and obesity,
And what's really cool is, I know we've been talking
about the food, but we know that unless you work
on aspects beyond the food, there's going to be a
stopping point. And when we talk about the kitchenessas in
(13:25):
these meetings, Aro somebody in Christina, would you reflect on
how being a part of the Kitchenessa community has really
affected you, Just one again, one anecdotal that you could
say that's really helped empower.
Speaker 5 (13:41):
You in your life journey.
Speaker 7 (13:43):
There's just so many. My girls kind of started out
to be piggy eaters, and I think taking the cooking
for Salud classes really helped me involve them in the
cooking and just trying to add as many veggies as
you can, if you can believe it or not. I
took them to the zoo the other day and they
were snacking on broccoli and I took a picture of them,
(14:06):
and my mom texted her siblings and everything like, can
you believe these girls are just snacking on like just
roasted broccoli, And it was just an amazing feeling because
I felt like a few years ago that would have
never happened. And so now they're more involved, they're like
trying foods a little more adventurously, and that I think
is everything a parent could ask for, especially with like
(14:29):
little ones that are very picky, and it's been really.
Speaker 4 (14:31):
Great adventurous eaters. That is definitely a goal of all
of Wood. How about Rosa Maria, what would you say
is kind of a top.
Speaker 6 (14:40):
Well, like Christina says, there's so many things that we
have learned that I have learned from Oliwood Gardens. But
it gave me confidence, a lot of confidence on cooking,
and also it gave me the confidence to switch.
Speaker 5 (14:56):
If I don't have one.
Speaker 6 (14:57):
Ingredient, I can try a different ingredient. So that way,
I've been trying different ingredients from different cultures and I
just give what I really like. So it's a lot
of confidence in my when I cook.
Speaker 4 (15:12):
Yeah, and I want to share with our audience at
Rosamaria hasn't mentioned this, but when we do the events
after people are kitchenesas it is many of them are
kitchenesas to Kitchenica's and Rosa Mariia has taught some of
those classes to her peers and she is amazing. One
of my favorite soups actually is one of your Recipesia,
(15:33):
so thank you for your wisdom and sharing that recipe.
And the other part that I just want to emphasize
it some of the kitchenesas. Some of the courses are
cooking related, but some of the courses that are brought
to olive Wood and the kitchenesas are about learning to
public speaking or getting a safe handler's license to be
able to work in food service. We ask the kitchenesas
(15:54):
what are resources that would be helpful for the growth
of each individual, And some of the kitchenesa are actually
now employees of Olivewood. They're board members, they're elected officials
in the National City area. And it's also caused changes
to the school district because there's now a full collaboration
like rosam Maria, you've mentioned some of the demonstrations that
(16:15):
are done and Christina, how that was your way in
over the years of an entire program and has been
created where some of the employees of olive Wood actually
work in the schools. So there's a full collaboration between
Olivewood and the entire school district of that area, and
Olli Wood is actually one of the organizational members of
(16:37):
the National Teaching Kitchen Collaborative. So really looking at this
work locally here in National City, California, which is part
of San Diego County, but also on a nationwide and
international level, which is just absolutely fabulous. Now, what would
you say are kind of your goals? I always think
of it as a ripple effect, So this might help
(16:57):
you with how you answer this question. When you go
through Olive Wood, you're learning perhaps how to enjoy vegetables
more and how to maybe go from having boiled broccoli
to roasted broccoli and how that helps you enjoy it more.
So then maybe you're bringing into your household. And we
talked about that ripple effect. What would you say, is
you look forward that you want to either bring to
(17:19):
Olive Wood or into your larger community.
Speaker 7 (17:23):
Well, for me, I really want to give back and
I want to go and help and volunteer when they
do those cooking for Salute classes because I just truly
enjoy them. So I really want to keep that going
and encourage someone else. But selfishly in the future, once
my little ones are older, I would love to work there,
it just seems like such a fabulous place to work,
(17:43):
just the environment, the people there are just absolutely the
most kindest people I've ever met. And maybe someday my.
Speaker 6 (17:52):
Dream also is to work at olive Wood Garden just
because the whole I mean the whole place, the people
that works in there is very kind, got a lot
of kindness there, and it's like very good energy. So
and also, I mean, I've been volunteered since twenty thirteen
(18:14):
and I don't want to quit that, so volunteering and
hopfully one day to work for Olivewood Gardens.
Speaker 4 (18:24):
There's a vision that has been brought up with Olive Wood,
and I want to say it out loud because there's
a sense that I had, just like Christinato somebody Eat
when I walked in there and learned about cooking for Sally,
I went through the program with.
Speaker 5 (18:41):
The cooking for Salt, who.
Speaker 4 (18:42):
Participants through all the weeks, and the sense that it
really isn't a triangle. It's not like one person up
feeding below. It's really a circle where we're each helping
each other be our best selves, figure out things we
might not even know that we love or want from
our lives personally, or career wise, and I've always been
(19:03):
so struck and for me personally with my career, every
single Kittenista and Continisto.
Speaker 5 (19:10):
That I've met at All of Wood is is to.
Speaker 4 (19:12):
See each other as humans going through our lives and
waking up and seeing where where are we drawn towards?
And I also would agree to some idea that All
of Wood is a truly enchanting place. I'm curious if
one of you is willing to share what I'm struck
by is if you're driving there, is what's the difference
(19:34):
when you get off the freeway to when you ride
to all of Wood? If if either of you be
willing to paint a picture for our listeners of what
that vision is like.
Speaker 7 (19:42):
It looks so cute and cozy and cottage like, and
there's like a giant I think it's like a hundred
year old tree. And then the house is so cute
and it's just peaceful. You get a real sense of peace.
Speaker 4 (19:54):
There, I want to add, yes, And surrounding that area
not too far away, you are amongst many fast food joints, freeway,
oh car dealerships. And that's one of the pieces that
always strikes me is how you get off the freeway
and you're going through this not much greenery and you go,
you know, a quarter of a mile east of the
(20:15):
freeway and all of a sudden you're in the oasis
that Christina you just describe so beautifully.
Speaker 7 (20:20):
So it's perfectly hidden, but yeah, it's great when you
get there.
Speaker 4 (20:23):
Yes, So, as we finish up, is there anything that
I haven't asked you or that you haven't shared about
olive wood or being a kitchenista that you want our
listeners to hear somebody, I will start with you.
Speaker 6 (20:38):
Well, I just want to share my first time that
I went there and diach a class because it was
very important for me at that time. My first class
that I thought there, it was about Kefir water and
not many people know the little Tivkos and it was
so exciting for me because when I was little, we
(21:00):
drink Kefee water a lot, and my mother believed that
this water made you younger and stronger. So I wanted
to everybody to know about that. So and it was
exciting for me because that was my dream to like
teach what I learned. And also I noticed that we
(21:25):
have forgotten many traditions, many foods that we used to
eat when I was little. A lot of recipes have
been forgotten, and my dream was or is still to
bring that bringback because I think many people said that
Mexican food especially it's not so good, it's fattening. But
(21:50):
when I think about Mexican food, I think about the
food that I was eating when I was little, and
I think that's the real Mexican food. So my rim
is to bring back all those traditions.
Speaker 7 (22:03):
Anybody that has the opportunity to go check it out.
They have lots of family events too. They have classes
for little kids where they teach them about the garden
and I think I took my kiddos a few years
back before I got involved with it, and they gave
us a tour and they ate blueberries right off the
little blueberry bush and it was just a lot of fun.
(22:25):
So they have lots of events. Check it out online
and come visit.
Speaker 5 (22:29):
Thank you both so much.
Speaker 4 (22:31):
This has been an absolute pleasure, and migracias borquineson ipatis
vistoria unavasso alasdos. Thank you so much for who you
are and for taking the time to share your stories.
Speaker 5 (22:43):
Big hugs to you both.
Speaker 6 (22:45):
Thank you, Okay, thank you and don't forget to come
and busit Olibood Gardens.
Speaker 4 (22:52):
To learn more about Oliver Gardens and Learning Center, or
to get involved or donate, please visit their website at
www dot Alwoodgardens dot org or find them on social media.
Speaker 5 (23:02):
At Olive Gardens and that raps up this.
Speaker 4 (23:04):
Episode as part of podcast on. If you enjoyed it,
feel free to visit www dot podcasthon dot org to
discover hundreds of others associations through the voices and talents
of amazing podcasters. If you want to hear more, please
remember to follow Culinary Medicine recipe on your favorite podcast
listening platform. Until next time, Salud and Bona Petti. All
(23:32):
content provided or opinions expressed in this episode are for
informational purposes only and are not a substitute for professional
medical advice. Please take advice from your doctor or other
qualified healthcare professional.
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.