Writing in the Philadelphia Daily News, Christine Fisher describes the work of Jack Shoop one of only 61 chefs in the United States certified as a master chef by the American Culinary Federation. He notes that 40 percent of cancer-related deaths are due to malnutrition. Cancer and its treatments can affect a patient’s ability to taste and smell and lead to nausea, trouble absorbing nutrients, anorexia and fatigue.

Chef Shoop is part of a team of oncologists, naturopathic doctors, nutritionists, mind-body specialists and therapists that use a whole-person approach to ensure optimal nutrition for their patients. This approach is based on the fact that cancer does not affect one part of the body but rather the body as a whole — as well as all aspects of patients’ lives.  He says: “Our purpose is so wonderful and beautiful…really it’s about two Ls — loving and listening.”

Note: Personal and private chefs may specialize in a specific health area, for example preparing gluten free meals or tasty food for those living healthily with diabetes.  Even folk yearning to shed a couple of pounds can be helped to slimness with the aid of a personal chef.  Do you remember how much weight Oprah lost? And her cook’s cookbook sold literally millions of copies.n

The facts in any food safety story are far less important than beliefs.  Alfred Hitchcock was a master of scary scenes. He knew a shadow was far more frightening than a well-lit villain. Many consumers subscribe to the theory it is better to be safe than sorry. Generally speaking this is a concept embraced by extreme old age — a state some folk reach before their 15th birthday.  Even so, it is important to research the facts before arriving at a firm conclusion.

Science writers (should) deal with statistics, risk assessment and replicable clinical trials.

Some in the media are in the business of selling “stories.” Storytelling is enhanced with the use of words like danger, contamination, disease, poison and death. The media encourages distrust of authority, and fans the flames of suspicion using pursed lips and pointed fingers.

Note:Every year many hundreds of people are injured by squirrels…to avoid squirrels (and dear deer), drivers crash their car into a tree or oncoming traffic.)

Science writing is a noble profession. To get started you have to keep an open mind, but not so open your brains fall out!

In my Food Jobs class, I ask the students to write a personal, private letter to me. I want to know what they would love to do if their fairy godmother granted their wish.

Yesterday I received this revealed secret: “If there’s anything I would love to do more than eating, cooking or cycling, it’s talking. I love talking.

How terrific.

A radio show!

It could be a proposal for a one-minute slot or a 30-minute program.

How to get started?

Address your proposal to the radio station manager describing your idea in one short paragraph: i.e. Food & Drink Magazine on the Radio is a lively, half-hour weekly radio program that celebrates the enjoyment of food and drink.

You will interview cookbook authors, food business entrepreneurs, chefs, restaurateurs, food truck owners, farmers and physicians, nutritionists, safety regulators, beekeepers, bread bakers and critics. On the menu too are those responsible for feeding school children, hospital patients, the military, astronauts and those working in the kitchens of federal prisons, museums, zoos and caterers of grand parties. And when our guests don’t come to talk to us, we will go to them, even if the journey takes us to kitchen of the QM2 or The White House. Late-breaking culinary news is heard here first, along with interviews and reports from the fascinating people who work in the food arena to reports on new products, openings and closings and  of the American food chain — from the farm to the store, from the skillet to the plate.

Send a sample audio tape with your proposal.

Who might be interested in accepting your proposal. Local radio station managers and college radio broadcasters.

National Public Radio invites guests to read their essays for local or national audiences. A colleague at the CIA contributes a quiz program on NPR. It’s totally brilliant.

What is your expertise and can you translate it to this media? It is a wonderfully challenging thing to do…even possibly…a career.

Keep talking…And listening. (Some folk’s idea of listening is to talk louder…)