CPB and Ricky: We Need to Eat Real Food

What changes when a family goes back to real ingredients

Chris Brandlin and Ricky Du Plessis discuss ultra-processed food and what actually changes when a household returns to cooking with real ingredients.

The useful part of this conversation is that it stays practical. Not a lecture on health risks, but the mechanics: what a week of cooking looks like, what it costs in time, and which changes survive contact with a family schedule and which quietly do not. Most dietary advice fails at exactly that point.

The policy version of the same question is what institutions serve — particularly schools, where the choice is made for children rather than by them. That is the thread into the children's health agenda for Nevada.

Related: supporting local butchers, sourcing direct from farmers, and nutrition training in medical school.

More at public health policy and podcasts and television.

Nothing here is medical advice.