It's so funny because when you look at the guys, that's never a topic of conversation. Yeah. What you look like? Yeah. Did you watch the football last night? It's never about, I'll watch your skincare routine. Whereas women walk into a room and because we've been taught to be pitted against each other. Yeah. Not always, but sometimes there's, oh my God, you know, I can't. It's a bit of a barrier. Yeah, yeah. and it shouldn't be there.

We should be trying to change that stereotype. always, but sometimes there's, oh my God, you know, I can't. It's a bit of a barrier. Yeah, yeah, and it shouldn't be there.

We should be trying to change that stereotype, believing that there is space for everybody.

Hello, and welcome to the BBC Gardener's World magazine podcast, brought to you by the team here at the magazine.

Join us as we chat all things gardening with the nation's favourite experts.

How does the food we eat shape our health, well-being and connection to the planet?

Hi, I'm Adam from BBC Gardner's World magazine, and in this episode, I'm joined by Daphne Lambert,

a medicinal chef, nutritionist and founding member of the Green Cuisine Trust.

Daphne has spent decades exploring the profound links between food, health and sustainability,

from running an award-winning organic restaurant to teaching about soil, gut health and the food

matrix. Today, she shares how gardeners can nourish themselves through their harvest and the

emotional and social power of food. Welcome to the podcast, Daphne. So you're a medicinal chef and a

nutritionist. I wonder if you could start off by explaining a little bit more about what that involves.

I was a chef for many, many years. I started the first organically certified restaurant in

1977. And then I went on to qualify as a nutritionist. But actually looking at food and health,

I also looked at soil.

So I became an eco-nutritionist, which is really looking at the foods we choose to eat to enable us to flourish, but also allows the environment to flourish as well.

So I always look when I'm working with people at the stories behind food.

You might think that this exotic import is good for you, but is it good for you if it isn't good for the environment?

So it's that constant linking that I look at.

Okay, so what's good for you and what's good for the environment?

That's really interesting.

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