Lee Rysdale is a Sudbury-based Registered Dietitian (RD) with extensive experience in clinical, public health, and academic settings. She is a practice-based researcher and she has supported the Northern Ontario Dietetic Internship Program (NODIP) for more than 15 years. Lee is an Associate Professor, Clinical Sciences Division at NOSM University and an annual facilitator in the MD program. Her passion for nutrition and medical education has included chairing the past MD program Nutrition Curriculum Working Group and spear heading an award-winning Culinary Medicine Lab (CML) program. This was the first time a Canadian medical school had integrated nutrition science and food literacy to help both medical and dietetic learners translate biochemical and medical knowledge into dietary recommendations for patients and clients. Asa seasoned RD with extensive experience in curriculum design and implementation as well as program evaluation, her current interests include an expansion of culinary medicine using teaching kitchens in health professionals training throughout Northern Ontario and Canada.