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a person holds freshly picked garden vegetables
By Elizabeth Millard
Why nourishing topsoil, raising healthier animals, and growing more nutrient-dense crops and produce is critical to the future of food — and the planet.
A mason jar salad.
By The Life Time Training Team
Layered in mason jars for tasty and transportable warm-weather meals.
a group of people "cheers"
By Experience Life Staff
Sophisticated sips without the alcohol.
An illustration of a man running away from different foods, including a banana, broccoli, strawberry, and spinach.
By Samantha McKinney, RD, CPT
Looking for transformational results? Learn why nutrition, exercise, and lifestyle all play a pivotal and connected role.
Cliff Edberg

Fueling for workouts can be tricky: How we do it depends on a lot of individual factors, and it can take time to learn what does or does not work for us. Cliff Edberg, RD, Master Trainer at Life Time, breaks down what we need to know about pre- and post-workout nutrition, and offers general guidelines we can start with to then hone in on what’s best for us.

a broccoli salad
By Mo Perry
There are a wide variety of brassicas and many delicious ways to prepare them.
a woman holds a bunch of kale at a farmers market
By Mo Perry
Cooking and fermenting the veggies — and making sure you have adequate iodine — might be the key.
breakfast sandwiches
By Samantha McKinney, RD, CPT
Here are five things to consider.
fresh broccoli in a stainer being rinsed in a sing
By Mo Perry
The answer depends on how strong your digestion is, say some experts.
Darryl Bosshardt

Salt is one of those nutrition topics that causes a lot of confusion: Is it good for us — or not? Darryl Bosshardt of Redmond Real Salt joins us to cut through the misconceptions, explaining the essential role of salt in our health, and how the good/bad conversation really boils down to what form of salt you’re eating and the foods it’s attached to.

grilled shrimp and veggies in a foil pack
By Maddie Augustin
Perfect for camping, grilling, or a mess-free meal in your kitchen, these foil packets are simple and satisfying.
a man taste tests a cooking pot of sauce
By Camille Berry
It's true that you should taste your food often when cooking, but your other senses are also assets in the kitchen.
a person pours olive oil into a bowl
By Experience Life Staff
These top-quality kitchen staples make just about everything taste better.
jars filled with a variety of milks, each with a paper straw
By Heidi Wachter
Which nondairy milk is most climate-friendly: almond milk, rice milk, soymilk, or oat milk?
bottles filled with colorful liquid with plain white label
By Kaelyn Riley
Here are the five Big Food conglomerates that own some of your favorite "natural" or organic brands.
a rustic bowl with a variety of mushrooms
By Catherine Guthrie
Reishi and Turkey Tail mushrooms are just two of the most popular medicinal mushrooms.
Chef Ryan Dodge

Spring offers new opportunities for embracing fresh, locally grown produce. Chef Ryan Dodge joins us to explore the importance of these whole foods, as well as ways we can get more of them into our diet, whether we grow them ourselves or shop for them at a local farmers’ markets.

a person puts food scraps into a compost pail
By Heidi Wachter
Simple strategies to reduce your food-print.
a rainbow of fruits and veggies
By Kaelyn Riley
At Experience Life, these are some of the most common terms we use to describe how we eat, what we eat, and the issues surrounding our food system.
A spread of guacamole, chicken taco lettuce wraps, and a margarita.
By Life Time Editorial Team
With a dash of lime, these three recipes are fit for a fiesta.
Marcus Samuelsson

Food provides a window into our culture. Celebrated chef Marcus Samuelsson talks about the soul of American food, specifically Black food traditions, and how the origins of what and how we cook both influences and connects us.

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