Eating Fresh With Viva Fresh: Plants and their farmers - A shrink says thanks. - Drew Ramsey MD


I recently took the stage at the VivaFresh Expo, a convention of produce farmers. As I looked out on the men and women in the audience I was in awe as I considered the magnitude of their work; they grow our food and ensure the grocery store is stocked with fresh, beautiful, healthy and safe produce.

Look at your plate today. What do you see? Any greens? The first tenant of “Eat Complete” is to eat a plant-based diet. Who grew those plants? The Food as Medicine movement is getting more traction, and at the very root of the movement are these farmers. So as I looked out at an audience of the people that keep us fed, I felt a deep sense of purpose, and gratitude to be given the opportunity to speak to them. I also felt compelled to say thank you from all of us eaters. These men and women with such important jobs are humble. They don’t see themselves as special, just living out their callings to work the earth and carry on what generations before them started.

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I was also astounded by the farming industry in general. Consumption of fresh produce is up over 50 percent in the last 30 years! The consumption of some plants, like kale, has grown to amounts never imagined. Produce growers are incredibly innovative and responsive to what we want to eat. What something like the kale craze means to this audience is not measured in internet clicks, headlines or menu appearances but acres – the currency of their business. One example was Jimmy Bassetti, owner of J & D Produce, who told me his farms were harvesting 25 acres of kale…every week, compared to 2 acres a week just a few years ago.

I met a man who managed the global supply of celery, over 160,000 acres. He educated me about celery straws and different varietals being grown. For the first time I thought about the marvel of bagged salads – they didn’t even exist a few years ago. Today these are a top seller.


I spotted some of the largest kale stems I had ever seen, and I’ve seen a lot of kale!

I spoke to two farmers and asked them how they were growing kale in Mexico. Kale grows best in the cold. They explained their production process to me, and also that their farm was 8000 feet above sea level in the mountains.

From drones managing water use, to solar powered refrigerated trucks, an onion so sweet it is edible raw, to a tomato varietal that has 50 percent more lycopene, I was immersed in the very sources of the river of our food supply, and I was drinking up it’s refreshing bounty.


I was in awe at the technology, diversity, innovation and quite frankly the responsiveness of this industry. Despite generations old businesses, they never slow – they listen to the consumer and they change. Honestly, I was a little jealous. What if medicine responded this nimbly to our patients and customers? What is the disruptive innovation that has really changed your experience in the doctor’s office? Produce farmers have a lesson for all of us in medicine…Grow!

Initially, I wondered why they chose a psychiatrist to give the keynote speech. But after meeting and talking to these amazing men and women it started to become very clear to me. Our mental health depends on their mental health. Imagine the stresses our farmers face: fluctuating markets, intensive capital risks, inclement and rapidly changing weather, water shortages, immigrant labor issues, and of course risks of one bad box of produce making national headlines if it causes illness. (All that plus the pressure to be the first to grow the next kale.)

While I was there to speak about the magnificent benefits of the products they grow, and the benefits they have for brain health, I had another motivation. As a psychiatrist in our one session together, I gave them the information they needed to ensure their brains were optimally nourished. I told them, “We eaters need you growers healthy and happy. Our food supply and our health depend on you and the plants you grow.”


At the end of my talk, I was presented with the Healthy Living Award, by The Packer, a produce industry newspaper. In reality, this award belongs to many of you, the kale heroes out there changing school and hospital food, the wellness warriors spreading the message of eating more rainbows, all of you who send me insightful comments and question, words of encouragement, or stories of your personal journey with food and mental health. To all of you I say thank you as well.

The team at National Kale Day also deserves a special mention. Kale consumption is up 710% since 2011 and this is because of the fine work of people like: Melinda Goodman, Jennifer Iserloh, Ellen Emerson, Uli Iserloh, and the great team of Kale Ambassadors who spread our message of health globally.

Folks, I’m excited to say that I think we are just getting started. Next time you buy produce, check out the label. Maybe give that farm and its farmers, a shout out on social media, send them an email, or better yet, mail them a handwritten thank you note. We don’t spend enough time honoring the folks who actually grow the food we eat. I’m thankful my family and I got spend the weekend at the VivaFresh Expo, and that we got to meet the wonderful people who grow our food. I am eternally grateful for this experience, and will always remember it fondly.


Eat Complete

Winner of a 2017 IACP Cookbook Award  •  Finalist for a Books for a Better Life Award

Named one of the top health and wellness books for 2016 by Well + Good and MindBodyGreen


From leading psychiatrist and author of Fifty Shades of Kale comes a collection of 100 simple, delicious, and affordable recipes to help you get the core nutrients your brain and body need to stay happy and healthy.

What does food have to do with brain health? Everything.

Your brain burns more of the food you eat than any other organ. It determines if you gain or lose weight, if you’re feeling energetic or fatigued, if you’re upbeat or depressed. In this essential guide and cookbook, Drew Ramsey, MD, explores the role the human brain plays in every part of your life, including mood, health, focus, memory, and appetite, and reveals what foods you need to eat to keep your brain—and by extension your body—properly fueled.

Drawing upon cutting-edge scientific research, Dr. Ramsey identifies the twenty-one nutrients most important to brain health and overall well-being—the very nutrients that are often lacking in most people’s diets. Without these nutrients, he emphasizes, our brains and bodies don’t run the way they should.

Eat Complete includes 100 appetizing, easy, gluten-free recipes engineered for optimal nourishment. It also teaches readers how to use food to correct the nutrient deficiencies causing brain drain and poor health for millions. For example:

• Start the day with an Orange Pecan Waffle or a Turmeric Raspberry Almond Smoothie, and the Vitamin E found in the nuts will work to protect vulnerable brain fat (plus the fiber keeps you satisfied until lunch).

• Enjoy Garlic Butter Shrimp over Zucchini Noodles and Mussels with Garlicky Kale Ribbons and Artichokes, and the zinc and magnesium from the seafood will help stimulate the growth of new brain cells.

• Want to slow down your brain’s aging process? Indulge with a cup of Turmeric Cinnamon Hot Chocolate, and the flavanols found in chocolate both increase blood flow to the brain and help fight age-related memory decline.

Featuring fifty stunning, full-color photographs, Eat Complete helps you pinpoint the nutrients missing from your diet and gives you tasty recipes to transform your health—and ultimately your life.


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The Happiness Diet

For the first time in history, too much food is making us sick. It's all too apparent that the Modern American Diet (MAD) is expanding our waistlines; what's less obvious is that it's starving and shrinking our brains. Rates of obesity and depression have recently doubled, and while these epidemics are closely linked, few experts are connecting the dots for the average American.

Using the latest data from the rapidly changing fields of neuroscience and nutrition, The Happiness Dietshows that over the past several generations small, seemingly insignificant changes to our diet have stripped it of nutrients--like magnesium, vitamin B12, iron, and vitamin D, as well as some very special fats--that are essential for happy, well-balanced brains. These shifts also explain the overabundance of mood-destroying foods in the average American's diet and why they predispose most of us to excessive weight gain.

After a clear explanation of how we've all been led so far astray, The Happiness Diet empowers the reader with simple, straightforward solutions. Graham and Ramsey show you how to steer clear of this MAD way of life with foods to swear off, shopping tips, brain-building recipes, and other practical advice, and then remake your diet by doubling down on feel-good foods--even the all-American burger.


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Fifty Shades of Kale

Kale gets sexy in Fifty Shades of Kale by Drew Ramsey, M.D., and Jennifer Iserloh, with 50 recipes that are mouth-wateringly delicious and do a body good.
Release yourself from the bondage of guilt and start cooking meals with the ingredients you love: meat, cheese, and yes—even butter. Nutrient-rich kale provides essential vitamins and minerals to keep you healthy, happy, and lean—so you can indulge in your most delicious desires. Whether you’re a cooking novice or a real kale submissive, you will undoubtedly succumb to Kale’s charms.

From Mushroom and Kale Risotto to Kale Kiwi Gazpacho, Fifty Shade of Kale offers simple ways to have your kale and eat it, too, as well as nutritional information, cooking tips, and a tutorial on kale in all her glorious shades.
Indulge your culinary passions with Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please.


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