Field to Plate testimonials

Testimonials

What Food, Nutrition, Health and Culinary Professionals are saying about our most recent workshop, Food Education New Generation ...

"Practical, learner-centered approach. Gets philosophy into practicality that will directly help clients. Loved the art vs science approach!

"A lot of fun and brain-stretching!"

"Amanda's perspective is unique and really refreshing."

"Great information – challenges me to look at food education differently."

"Blown away by the approach!"

"This was a wonderful workshop and I feel I will be a better nutrition educator for participating and meeting Amanda."

"Great atmosphere & energy. Wonderful materials & concepts."

"A wonderfully useful way to think and learn about food."

"A very thought provoking workshop that provided tools I can use immediately."

"Very refreshing and inspirational! Thank you."

"Very different approach for me; very refreshing and practical."

"Great tools – very practical and useful. A great variety to use with multiple populations."

"Great tools; good amount of interaction and leadership."

"Eye-opening!"

"Amanda is knowledgeable and engaging. I was so glad to see the focus on food and the individual and not just science."

Other Praise ...

"Amanda. I've got to tell you what happened at the Henderson Home last night. Dinner time is my least favorite time of the day, so I was hoping to turn it around with one of the tenets from our workshop. I asked the kids if they wanted to go to Henderson Cooking School, which met with many hoots and hollers. We made the vegetarian versions of several dishes I learned at Charleston Cooks' fantastic cooking class from Saturday morning: Seared Mahi with blackened corn succotash & Season's Collard Greens and Toasted Carolina Aromatic Rice. My 5-year-old daughter Olivia & 3-year old son Isaiah set the table, peeled garlic, chopped okra, roasted corn cobs, and stirred everything. Olivia reached right into the pot, and without any prompting tried the collard greens and said "mmmmm . . . delicious!" Most adults don't like collard greens! Olivia was effusive, saying the succotash was "yummy," "Dinner was delicious, Mommy," & (my favorite) "You're the best cooker ever." This self-professed tomato-hater ate all of the tomatoes & asked for seconds. She said "I like when you go there, Mommy, because we get to eat good food when you get home." And I must be growing my own Field To Plate groupie because she topped it all off with "I want to go to the conference with you when I get big." I'm not overstating it when I tell you that last night was the best meal experience we've all ever had together. We had strawberry mice for snack yesterday and roasted spaghetti squash tonight for dinner. I hate to sound cliche', but this stuff works! Thank you for the experiences!"

—Julie Henderson, Ph.D, CHES

"Amanda, it's crazy the influence your program has had on my work. I can't believe the vegetables, the grains, the flavors that have been woven into my families daily fare! My 8 year old son is veggie all the way - the kid finds great joy roasting beets as an after school activity - so cool!

"It's not that we didn't experiment before or eat tons of produce already. We've just taken it to the next level - big time! And now, I can speak to my clients from a place of knowing - of having tasted the fresh food I'm encoraging them to eat more of.

"What I'm finding is when my clients enjoy the flavors of fresh food - when they get in the kitchen and reacquaint themselves with their vegetable peelers and discover how awesome sweet potatoes are - they have much less time for the fast processed yuck they've become so used to. More importantly, they don't want it anymore!! Now that's mindful eating.

Thank you Amanda for your inspiration!"

—Heidi Kramer

"Our program is the largest community food and nutrition education program in Colorado reaching more than 7000 families per year. Amanda’s training brought together experienced chefs, registered dietitians, staff, funders, volunteers (from all walks of life) and partner agencies. The training helped everyone embrace the concept that nutrition education has to be first and foremost about flavor, taste, food and cooking education. Amanda’s training was a great combination of practical tips and tools and thought-provoking new ideas!"

— Ruth Stemler, M.S., R.D.
Director, Operation Frontline, Colorado

"Amanda Archibald’s work and programs are a must for any professional who speaks about food ... her groundbreaking work in Flights of Flavor has provided a truly revolutionary roadmap that helps consumers use their best tool of all—their own unique palate—towards healthier eating."

—Kate Geagan, M.S., R.D

More Testimony From Previous Programs ...

"Wonderful. Loved the diversity in location as well as the people. Brought a whole new dimension to what I do."

"All of the speakers were awesome and embraced the joy and passion in what they do."

"This was a peak life experience for me."

"Very insightful and inspiring."

"You made a difference in my life."

"The impact your conference in Santa Fe made on me is indelible and indescribable."

"In a word, unique. This was an amazing experience – beyond educational requirements, professionally, personally – a time of self-discovery."

"Outstanding. Each day just got better."

"Topics covered, instructors, location and attendees made this conference STELLAR."

"Love Amanda’s vision, insight and tools. Loved Rocky Durham’s energy and experience. Lois Ellen Frank’s knowledge, teaching and collaborative cooking experience and feast was AMAZING."

"...Our students’ experiences are forever changed as a result of her inspirational style and her innovative ways of thinking. We learned, and our students in turn have learned, what it takes to educate future generations of Americans about the simple, yet complex, world of food..."

"...The content was stimulating and thought provoking, the fellowship incredible and inspiring, and the food and facilities were fabulous!"

"Amanda Archibald's passion and enthusiasm for teaching good nutrition has completely transformed my eating experience. Changing the Nutrition Education Conversation is an exciting program that has completely transformed my conventional methods of teaching "healthy eating." She has given me the tools to make a difference and to tastefully influence my clients and classes. An incredibly new and exciting approach in the food world!"

—Judy Mayer DTR, Nutritionist, Outpost Natural Foods – Milwaukee, WI

"Thank you for all of your work in developing the "Tool Kit" and conference and serving as hosts. The content was stimulating and thought provoking, the fellowship incredible and inspiring, and the food and facilities were fabulous! Your ears are probably burning as I have been telling anyone who would listen today. I shared my enthusiasm and renewed passion with my department head this morning and we are arranging a roundtable to discuss the concepts from the conference with fellow faculty at MSU. I am going to incorporate some of the content into our Fun with Food Summer Camp for children and I used the shishito peppers, sweet beets, and the beet greens obtained from the Santa Fe Farmers Market and gently carried back to MS in my First Year Experience "vegetable tasting" this morning."

—Sylvia H. Byrd, PhD, RD, LD, Associate Professor of Nutrition, Mississippi State University, Department of Food Science, Nutrition and Health Promotion