Christina Badaracco, MPH, RDN, LDN, works as a healthcare consultant, author, and thought leader, advancing the role of nutrition in healthcare. She applies her expertise in healthcare and public health research, policy, and practice to support leading institutions and organizations across the world to improve care delivery and health outcomes. She also regularly writes, teaches, and develops trainings and programs about nutrition, culinary medicine, and sustainable agriculture—including designing and directing award-winning and innovative culinary medicine trainings and programs for various healthcare institutions and professional associations and coauthoring Mix It Up: The Culinary Medicine Cookbook for Mixing Things up in the Kitchen and The Farm Bill: A Citizen’s Guide. Christina previously worked for Avalere, a healthcare advisory firm, as well as the U.S. Environmental Protection Agency, Teaching Kitchen Collaborative, Oakland Unified School District, and NIH Clinical Center. Christina holds various leadership roles within the Academy of Nutrition and Dietetics and Slow Food and she is actively engaged in her local food and healthcare systems. She earned her MPH from UC Berkeley, AB in Ecology and Evolutionary Biology from Princeton University, and completed her dietetic internship at Massachusetts General Hospital.
Ashley Van Cise, RDN, LD, is a registered dietitian nutritionist and professionally trained chef with over 15 years of experience in culinary arts and nutrition education. She serves as the Teaching Kitchen Coordinator at Children’s Healthcare of Atlanta, leading operations and program development for the Kauffman Family Teaching Kitchen. Ashley’s experience spans hospital- and community-based culinary nutrition programs, including teaching at Cancer Support Community and the Atlanta Botanical Garden, and serving as a senior culinary dietitian for Good Measure Meals and Open Hand/Atlanta. A former personal chef, she has created health-supportive recipes and menus for diverse audiences, including individuals managing chronic disease. She founded the Atlanta Teaching Kitchen Network and is an active member of the national Teaching Kitchen Collaborative. Ashley holds a BS in Human Ecology from the University of Tennessee, Knoxville; completed her dietetic internship at Virginia Tech; and trained at the Natural Gourmet Institute for Health and Culinary Arts.
