It's time to name the neglect from typical food advice. Welcome to the Find Your Food Voice podcast,

hosted by me, Julie Duffy Dillon. I'm a registered dietitian with 20 years of experience

partnering with folks just like you on their food piece journey. What have we learned? Well,

cookie cutter approaches exclude too many people

and you don't need to be fixed. It's not you. It's not me. It's all of us. Only together we can

start a movement and fix diet culture. And we will. Let's begin with now. Hi, and welcome to our second minisode of the

wintering season. I'm Rachel Popwick, anti-diet chef, and part of the Find Your Food Voice team,

and I'll be your host for today's episode. When thinking about what I wanted to talk about,

I started reflecting on my relationship to food during

the holiday season, particularly all the baking I do during the winter months. It's a topic I thought

might resonate with many listeners, so sit back, grab a warm beverage, and let's jump in.

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These days, one of the best parts about the holiday season is the time I spend with family

and friends baking holiday cookies. We usually make five to seven types of cookies, some

classic for us, like my favorite chewy ginger cookies, peppermint brownie cookies, and peanut butter blossoms, and usually try some new recipes as well.

Last year, we made these go-to-jong caramel cookies from Eric Kim at the New York Times, and oh my gosh, they were incredible. They were surprising and unexpected

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