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How This DC Chef and Storyteller Creates the Most Nutritious and Delicious Meals

March 27, 2017
In honor of National Nutrition Month, GMO Answers reached out to Jonathan Bardzik, a local DC chef, to learn more about the food choices he makes to create the most nutritious and delicious meals. He writes, in a new post for us at
Now, I’m not a registered dietitian, but I’ve talked to plenty of them and their advice always comes back to what I learned from my Mom: shop the outside of the grocery store - or even better the farm market, and read the back of the label.

The fact is, if most of our diet is made up of whole, unprocessed foods that we prepare ourselves, the odds of having an unhealthy diet are pretty low. But sometimes-packaged foods are an important convenience as you run from the office to dance class or lacrosse. So back to Mom: read the back label. All of the regulated disclosures on food, except weight or volume, are on the back including allergens, antibiotics and ingredients. That means the rest of the information on the front – gluten- free, hormone-free and GMO-free – comes from the folks in marketing.

I’ve seen gluten free soap. Really! Unless you have a rare and special allergy, this is completely irrelevant to you. Those hormone-free eggs? In fact, no laying hens in the United States are given hormones. This is the same as claiming an apple is vegan. And GMO-free…

As someone who feeds people for a living I am sensitive to dietary restrictions and choices from animal products to dairy and gluten, so I’ve spent some time researching GMOs. First up, all of the science conclusively and continually finds no negative health effects and as importantly, no nutritional value is lost with GMO crops.

To read the rest of Jonathan’s post, please visit the GMO Answers page at

Jonathan Bardzik is a storyteller, cook and author based in Washington, D.C. Jonathan is known for delivering entertaining performances from farmers markets and private homes to corporate team-building events and storytelling workshops. Having developed more than 700 fresh, simple, seasonal recipes for his weekly, live demos Jonathan has written two cookbooks, Simple Summer and Seasons to Taste. His cookbooks, recipe and story blog and booking information are available at