Culinary Medicine

The joy of cooking with the science of nutrition

Explore our program:

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At the University of Vermont Medical Center, we know that healthy food and nutrition play a critical role in wellbeing. Our Culinary Medicine program combines the joy of cooking with the science of nutrition to help patients, employees and the community achieve optimal health.

Highlighted Recipes

YouTube screenshot of delicata squash with lime butter with mixed greens. One plate has salmon and the other has meatballs.

Delicata Squash with Lime Butter

This no-fuss recipe can be used summer, fall or whenever you can find Delicata squash at the store (almost all year round).

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YouTube screenshot of Roasted Root Vegetables plated with steak and potatoes.

Roasted Root Vegetables

This is another great “sheet pan” recipe - just chop, toss, add a protein, pop it in the oven, and you’ve got yourself a meal... and, possibly, leftovers for the week!

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YouTube screenshot of cider braised cabbage plated with sausage, mustard, and potatoes.

Braised Cabbage and Apples

A great recipe for when temperatures begin to drop and we start to crave apple cider and warm, comforting dishes.

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Downloadable Recipe Cards

Download individual recipes to keep in your kitchen and reference them anytime you need inspiration!

From Our YouTube Channel

Our "What's That Food?" series highlights simple and cost-effective ways to include more plant-based foods in your diet. These videos showcase seasonal local produce and goods that you can grow in your backyard, patio or window box. 

Roasted Broccoli and Cauliflower Salad with Yogurt, Honey and Lemon

White Bean Soup with Spring Herbs

Meet the Culinary Medicine Team

Culinary Medicine Team Leadership

Headshot of Culinary Medicine team member, Diane Imrie.

Diane Imrie
Director of Nutrition Services and Founder of the Culinary Medicine Program

Diane Imrie is a Registered Dietitian and holds a Master of Business Administration degree. She works as the Director of Nutrition Services at University of Vermont Medical Center, where she is responsible for clinical, retail and patient Nutrition Services, as well a nationally recognized food sustainability program. Diane received the first Fletcher Allen CEO leadership award, titled "Living the Leadership Philosophy," and the Pyramid Award from the Vermont Dietetic Association for improving the health of Vermonters. Most recently, Diane was a national Silver Plate 2016 award winner for Foodservice Operator of the Year. She is passionate about local food, both personally and professionally, and is the co-author of a cookbook highlighting seasonal cooking titled “Cooking Close to Home.” She owns and operates a small farm with her husband in Vermont.

Headshot of Culinary Medicine team member, Leah Pryor.

R. Leah Pryor
Executive Chef Manager and Co-Founder of the Culinary Medicine Program

Chef Leah started her culinary career in 1994. She graduated the Culinary Institute of America with her AOS in culinary arts in 2000. She promptly took the chef position at Fog Island Café, where she ran the kitchen and externship program, teaching young cooks the ways of from-scratch, high-volume breakfast and lunch cookery. She then followed her passion for food to Vermont and took the chef position at Mary’s Restaurant Inn at Baldwin Creek. She worked closely with Chef/Owner Doug Mack, who started the Vermont Fresh Network in 1996, way before farm-to-table was a movement. In 2010 Chef Leah decided to make a change and went to work for the University of Vermont Medical Center. In 2017 she was awarded a UVM Medical Center Foundation grant, through which she has been able to create the Chef Educator role and expand the Culinary Medicine program. In 2020, she was promoted to Executive Chef Manager in Nutrition Services, overseeing the culinary aspects of Patient Services, and continues her work as a co-founder of the Culinary Medicine program.

Headshot of Culinary Medicine team member, Gretchen Berry.

Gretchen Berry
Patient Service Manager and Leader of the Culinary Medicine Program

Gretchen is a graduate of the University of Vermont (BS in Dietetics and minor in Food Systems) and the University of Pittsburgh, where she completed her dietetic internship and Masters of Science in Clinical Nutrition. As a Registered Dietitian, Gretchen has practiced in a variety of clinical and outpatient settings over the past 10 years. She joined the University of Vermont Medical Center in 2020, and was recently promoted to the position of Patient Services Manager. Gretchen is passionate about sustainable food systems, food justice and making culinary medicine accessible to all people.

Educators & Registered Dietitians 

Lisa Hoare, Garden Educator

Emily Clairmont, Registered Dietitian 

Maryann Ludlow, Registered Dietitian

Alison Precourt, Registered Dietitian

Jessica Fisher, Registered Dietitian

UVM Medical Center Culinary Medicine Podcast: Stay tuned for more!