Commonwealth Club: Food Sense: What to Eat and Why

This program includes small bites based on Dr. Gardner's book. What should we eat—and why is the answer still so complicated? Join us for a compelling conversation at the intersection of science, food and health as we explore the evolving landscape of nutrition through the lens of Dr. Christopher Gardner’s forthcoming book, Food Sense: What to Eat and Why. A leading nutrition scientist at Stanford, Dr. Gardner has spent decades studying a wide range of dietary patterns—from Mediterranean to ketogenic to plant-based—seeking clarity on what truly supports long-term health. His work moves beyond rigid dietary camps, focusing instead on evidence, behavior change, and what he calls “unapologetic deliciousness” in the pursuit of better eating. He will be joined by Dr. Russell Jaffe, a physician-scientist whose decades of work in integrative and functional medicine have centered on inflammation, root causes and whole-person health. Together, they offer both complementary and contrasting perspectives on how we understand diet, disease and the body’s innate capacity for healing. Moderating the conversation is Kristen Rasmussen, a culinary nutrition and food systems expert whose work bridges traditional foodways, sustainability and modern health. With a deep appreciation for culture, flavor and the power of food to connect us, Rasmussen will guide a discussion that is as practical as it is thought-provoking. This program invites us to step back from nutrition noise and consider a more nuanced question: not just what we eat, but how, why and in what context. From inflammation and the microbiome to culture, environment and personal choice, this conversation will challenge assumptions and offer fresh insight into how we nourish ourselves—and each other. About the Speakers For more than 30 years, Christopher Gardner, Ph.D., the Rehnborg Farquhar Professor of Medicine at Stanford and a nutrition scientist, has been a key faculty member at the Stanford Prevention Research Center, where he leads the Stanford Nutrition Studies Research Group. With a Ph.D. in nutrition science from UC Berkeley, he has led more than 20 human nutrition intervention studies, including trials of Mediterranean, ketogenic, vegan, low-fat and low-carb diets and their effects on cardiometabolic outcomes such as blood lipids, glucose and inflammation. Dr. Russell Jaffe received his B.S., M.D. and Ph.D. from the Boston University School of Medicine in 1972. He completed residency training in clinical chemistry at the National Institutes of Health (1973–1976), remaining on the permanent senior staff until 1979. He is board certified in clinical pathology and in chemical pathology. As a physician and scientist who aspired to be comprehensive, objective, empiric and experiential, Dr. Jaffe started his career searching for deeper understanding, wisdom, evidence and insight in mechanisms of health. Through intense curiosity and learned skepticism, Dr. Jaffe sought to debunk the best-known advocates of a variety of health promotion and healing systems. What started as a journey to disprove holistic forms of care became a rich educational experience that transformed Dr. Jaffe into a student and then researcher in such areas a traditional Chinese medicine, acupuncture, active meditation, homeopathy and manipulative arts. Moderator Kristen Rasmussen, M.S., R.D.N., is a culinary nutrition and food systems expert with passions that have led her many places – from leading UC Berkeley study-abroad programs on traditional diets and sustainable food systems in Greece to working on public health campaigns and exploring the foodways of Oaxaca, Mexico. Currently Rasmussen acts as associate director of health & sustainability programs for The Center for Food & Beverage Leadership at the Culinary Institute of America.