Pastry Chef Marisa Lown on Eating Well: "It's Not a One Size Fits All for Everyone"
She learned to bake at a young age from her two grandmothers, who she describes as typical mid-century housewives from Texas. Baking was "always a passion," but that didn't stop her from going to school to get an undergraduate degrees in Anthropology and Environmental Sciences, plus a paralegal certificate (she thought she wanted to go law school at one point). Now she'll be returning to school to get a graduate degree in Nutrition with the ultimate goal of earning at Ph.D in Food Science.
Evie Carpenter Lown makes healthy banana bead.
The goal is to put all that knowledge to good use, helping make eating easier for people with diet restrictions.
"To me, it all makes total sense," Lown says of her varied educational achievements. "Eventually I'd like to come up with recipes for food products for people with allergies."
Evie Carpenter Lown uses honey to add sweetness to her banana bread.
Considering how things were just a few years ago - "everything tasted pretty much like cardboard," she recalls - Lown says the allergy-friendly dining options have come a long way. The diversity of products available today is a good indicator of progress, as well as the increased general awareness about food allergies.
More people are taking an interest in whole foods and the effects their diet may have on their health, Lown says, which is a good thing.
"For me, I know that I eat certain foods and I don't feel good," she says. "That's all the science I need. It's not a one size fits all for everyone."