In this episode, Anthony explores the dietary challenges and lifestyle changes associated with Type 2 diabetes while learning how healthy eating can still be both flavorful and accessible. He first speaks with April, a graduate nutrition student at Temple University’s Barnett College of Public Health, about why Type 2 diabetes is becoming increasingly common and how thoughtful nutritional choices can help manage the condition.

Anthony then visits Temple’s Cherry Pantry to learn about the resources available to students with dietary restrictions and food accessibility needs. Armed with new knowledge and practical cooking tips, he returns to the Aramark Community Teaching Kitchen to prepare a glazed teriyaki quinoa bowl — a simple, nutritious, and versatile meal designed with Type 2 diabetes-friendly ingredients in mind.

After cooking the dish, Anthony invites April back to sample the finished meal and continue the conversation about healthy living, nutrition, and making informed food choices.