— Anu Rudra

That's the whole point I created this course not for the clinical individuals necessarily. I did it because I knew there needed to be a tribe of food coaches that were in communities that people could trust. And just like health coaching started decades ago, it took 10 years, actually 12 years. 'cause I talked to, uh, Dr. Mag Magson at Harvard, at Harvard to create a nationally certified health coaching degree. But it started somewhere. And knowing that the academy of, um, col, the American Culinary Federation gives 510 continuing education hours and that we're seeing some of these courses, um, in, in cooking schools means that it is happening. And with the food as medicine, um, you can join that movement by being the cooking instructors. There's so much more happening now for people to, um, be able to create a, a job. You could have your own, you know, your own at home job that, that you a private practice. Um, so yes, it is, it is possible. And, um, that was my dream. And I continue to work and will continue to work on creating a national certification because if you look at the medical system, unless you have a national certification, insurers probably won't pick that up. But insurers have already been picking up, um, food as medicine, um, charges. So it, it is happening, it's been happening for about five years now. So it's on its way.