Book Release

Flavors of Health

Learn to use healthy ingredients for greater self-awareness, self-esteem, self-love, and self-healing.

by Ed Bauman, Ph.D. and Lizette Marx, N.C.

Flavors of Health

Learn more and download your free recipe here!

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The Whole-Food Guide for Breast Cancer Survivors
A Nutritional Approach to Preventing Recurrence
by Ed. Bauman, MEd PhD, and Helayne Waldmen, MS EdD

The Whole-Food Guide for Breast Cancer Survivors

Eating for Health Institute

Bauman College puts its expertise to work in the community to help solve the hunger and health problem in America. You can help us with your donation to the Eating For Health Institute.

Read more about the
Eating For Health Institute Here.

Alison Negrin Serves Up Health at John Muir Medical Center
Alison Negrin serves healthy organic food at local hospital.
With a total of 640 beds spread over three Contra Costa campuses, John Muir Medical Center (JMMC) does not have quite the power for modeling change that Kaiser has, but its executive chef, Alison Negrin, has moved a small mountain of her own in re-envisioning her hospital’s food program. Her work, like Maring’s, has had some larger repercussions.

Trained at the Culinary Academy in San Francisco in the early 1980s, Negrin found a niche for herself in East Bay restaurants known for serving healthy, organic foods. She worked at Poulet and Chez Panisse and also helped open Bridges in Danville. It was in 2002, after going back to school full-time at Bauman College, a local culinary arts college with a holistic nutrition focus, that she took the job at JMMC. 

Her new job presented challenges she hadn’t faced when cooking at the restaurants. Instead of sourcing small amounts of food from local farms, she now worked with such major purveyors as U.S. Foods and Sysco. The challenge was not simply how to feed her patients healthy foods, but also how to obtain those foods.....  Read the Full Article, Goodbye, Green Jell-o, in East Bay Edible.

My time at Bauman College was instrumental in the path that I have taken and has given me greater meaning and purpose as a chef.
 
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