Today, we face the challenge of sorting through tons of information about health, in order to find relevance in the bits and pieces of what we get. We are in a crisis of solving the public health issues, despite the advancement in research, science and technology. The double burden of diseases, both communicable and lifestyle diseases, remains prevalent in our society. Moreover, we have a broken food system.

Food is a necessity for survival. It is vital to health and wellness. The nutrients we need come from the food we eat. The food is broken down, metabolized and assimilated into our body. Hippocrates, the father of medicine, recognized its substantial role in man’s existence. “Let food be thy medicine, and medicine thy food.” And it is no wonder why our society is sick and overweight, because many have not fully understood the value of eating healthy. It is one thing to die of hunger, but another thing to die of excess. A trite saying goes, “Eat to live not live to eat”. We have to eat at a cellular level. Eat to nourish our bodies.

Perhaps it’s not just the issue of making informed decision, but the problem lies in other predisposing, precipitating and perpetuating factors. Similar lessons we can adopt from 5 A’s of access to care can be applied to access to food: affordability, availability, accessibility, accommodation, and acceptability. We have to use these measures to improve our current food system. It would not take overnight, for it is a long overhaul process. But one by one we can make a difference.

And that is our aim at Kitch’n Gardens, to help people make educated and informed decision in their lifestyle choices. As well as to integrate both knowledge and practical know-how to grow food and cook healthy. The more people are surrounded with healthful choices, the easier it is for them to make that shift. We can choose to be passive spectators or be active participants in finding solutions to these problems.

Therefore, choose health, choose life, and make a difference!


Myrtle Pettit is a Certified Clinical Nutritionist. She finished her Masters in Public Health with a concentration in Nutrition at Liberty University, Lynchburg, VA. Furthermore, her drive to combine theory and practice led her to Living Light Culinary Institute, Fort Bragg, CA, to be certified as a Raw Food Chef and Instructor. She also holds a Master Food Preserver from Cornell University. Myrtle offers one on one consultation, provides health lectures, seminars, and healthy cooking classes to promote a healthier lifestyle. She’s very supportive of her students’ journey to health in every stage.