On a recent Thursday morning in Flatbush, a group of primary care physicians gathered over cutting boards and mixing bowls. They were not preparing for a catered event, but for a training session focused on cooking with fresh produce. The session is part of a growing effort at several New York City clinics to integrate culinary skills into medical practice.
The program, hosted at SUNY Downstate’s community kitchen, teaches doctors how to prepare simple, affordable meals using ingredients such as kale, chickpeas, and brown rice. The goal is to give physicians practical knowledge they can share with patients facing chronic conditions tied to diet, like diabetes and heart disease.
Some clinics are piloting “produce prescriptions.” Instead of only recommending dietary changes, doctors provide vouchers for fruits and vegetables redeemable at neighborhood groceries and farmers markets. Patients receive hands-on advice and recipes, with the hope that direct access—and physician support—will help them change eating habits.
Dr. Maya Patel, a family medicine resident leading a small group at the Flatbush session, said the most common question from patients is, 'How do I cook this?' She noted that many patients are interested in healthy eating but face barriers like cost, time, and unfamiliarity with certain foods.
Health systems have monitored the produce prescription model in Boston and Philadelphia, where early results suggest some improvements in diet and blood pressure. In New York, the programs remain limited but are expanding in clinics serving low-income communities. Organizers say spring is a strategic time to launch, as markets fill with local greens and berries.