Dr. Timothy Harlan, executive director of the Goldring Center for Culinary Medicine, explains how Tulane is hoping to change the way doctors talk to their patients about food. Tulane University School of Medicine is opening a new 4,600 square foot, state-of-the-art teaching kitchen — the nation’s first affiliated with a medical school. The facility is the centerpiece of Tulane's pioneering program to teach medical students and doctors culinary skills so they can help patients make practical dietary changes to improve their health. www.culinarymedicine.org
