AnthroDish30 Tammi 2024

117: Unpacking Anti-Fatness in Health and Nutrition for Body Liberation with Patrilie Hernandez of Embody Lib

Health, nutrition, and food are spaces that can be fraught with harmful and perpetual misconceptions of the body, to the point where many people of the global majority may not always feel safe or heard. My guest this week, Patrilie Hernandez, is someone who works to create more weight-inclusive and nutritionally holistic practices at the forefront of these spaces.

Patrilie (they/she) has over 14 years of professional experience working in the health and nutrition sector as an educator, advocate, project manager, and policy analyst. They combine their academic background in culinary arts, anthropology, nutrition and health with lived experience a sa large-bodied, neuroatypical, queer, multiracial femme of the Puerto Rican diaspore to disrupt the status quo of the local nutrition and wellness community, where they advocate for a weight-inclusive paradigm centring on the social determinants of health. Patrilile is the founder of Embody Lib and partners with nutrition, medical, health, and wellness providers to integrate weight-inclusive strategies that can help improve the health and wellbeing of historically marginalized communities.

In today's conversation, we explore how her exceptional background informs her multi-dimensional approach to nutrition and food, unpack colonial and white supremacist lenses that have long-informed nutritional and food spheres while still looking at the value of science and health, and how their Embody Lib work platform helps people of the global majority reclaim their health and wellbeing.

Learn More About Patrilie!

Website: https://www.embodylib.com/
The Body Liberation Learning Platform
Follow Patrilie on Instagram: @the_bodylib_advocate

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171: Breaking Down the Myth of a Singular Caribbean Foodway with Chef Leigh-Ann Martin

When it comes to Caribbean food, there tends to be a viewpoint that it can be a monolithic culinary experience. And particularly as those living in countries like Jamaica, Cuba, Trinidad and Tobago, B...

3 Maalis 47min

170: Ingredients for Building a Community Through a Cottage Bakery with Teresa Finney

What does it take to make the most out of the internet when you're building a micro or cottage bakery? My guest today, Teresa Finney, is here to explore this through her journey building At Heart Pana...

24 Helmi 41min

169: Do Food Justice Movements Understand Community Needs? with Dr. Hanna Garth

My guest this week, Dr. Hanna Garth, is here to speak to how food justice movements are affected by long-term misconceptions and assumptions about the communities they work with. Hanna is a sociocultu...

17 Helmi 44min

168: What is the Relationship Between Nutrition and Intuition? with Stephanie Voytek

My guest this week, Stephanie Voytek, is a registered dietician here to walk through some of the key issues around nutrition and anxiety in our current social media landscape. She has with a range of...

10 Helmi 31min

167: Rethinking Cultural Food Security in UK School Systems with Sarah Oresnik

My guest today, Sarah Oresnik, is a PhD candidate in the Department of Anthropology at McMaster University. Their research interests centre around food insecurity and its impact on our health and well...

3 Helmi 38min

166: How Daily Bread is Tackling Toronto's Food Insecurity Crisis with Mike Greenberg

Here in Canada, we have a food security crisis—and a cost-of-living crisis. While there are many, many factors that are shaping this continued issue across the country, one of the challenges of naviga...

27 Tammi 29min

165: Terroir, Taste, and Wine Pairing for the People with Cha McCoy

To kickstart the second half of AnthroDish season 10, we're shifting to a topic I generally feel very intimidated by: wine. But, as my guest Cha McCoy reveals this week, there is a lot to unearth in m...

20 Tammi 50min

164: Embracing Seasonality in Edomae-Style Sushi with Chef Cheng Lin

Edomae sushi is an Edo style of sushi making that underscores marinating, curing, and aging techniques. Within that, there is one chef, Cheng Lin, standing out for his attention not only to these tech...

16 Joulu 202528min