CFA Advisory Team Spotlight: Kathryn Guylay


Kathryn hiking near Stanley at Bridal Veil Falls.

Kathryn Guylay is the Executive Director of Nurture and author of the upcoming book The Smile Advantage: How to succeed in work, life and health, even when you’re headed for the cliff. Kathryn is a radio talk show host on KDPI 89.1 Ketchum where she shares inspiration and ideas for the health and wellness of children and families.

Kathryn and her family moved to the valley in 2011 to be closer to nature and to leave the “life in the fast lane” of Metro Chicago. Her family is still in awe every day by the beautiful mountain views, and they all exclaim every day how wonderful the air smells here!

Kathryn wanted to be a part of the Community Food Assessment (CFA) because our valley has a unique opportunity to create a huge change because we are so small yet so full of amazing people. Why does she think the CFA is important? “Food is important, our earth is important, all the living creatures of this planet are important,” said Kathryn. “We are all interconnected,” smiled Kathryn.

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Finishing the 2014 Sun Valley Half Marathon as a family–Kathryn poses with her husband Jeff, son Alexander (12) and daughter Elena (14). Photo credit: Hank Dart


Cooking Matters Classes a Wrap!


The Spring 2015 cooking classes are in full swing! Stay tuned for a re-cap and photos of the kids’ lessons and concoctions this semester!

This fall, the Cooking Matters classes (taught in conjunction with the Idaho Foodbank) were taught to “I Have a Dream  Foundation” DSCF0933fifth grade children. “These kids love to cook!” said Sharon Dohse, Cooking Matters instructor. “Each week they’d ask me, ‘What are we going to cook this week? What are we going to cook next week?’ They are eager to learn about cooking, but also to learn about nutrition as well,” added Sharon. Classes like these give kids a chance to sample foods they’ve DSCF1013never had – or even heard of before. “Every student has tried a new fruit or vegetable this session–many students had never tried a blackberry or honeydew melon,” said Sharon.

These classes are made possible because of the generosity of The Little Black Dress Club, who awarded us a $2,400 DSCF0927grant, Nurture, who awarded us two $500 grants, as well as their volunteer support for the program, and two $600 grants from the I Have a Dream Foundation 

By participating in “Cooking Matters” classes, kids receive a snack or dish to consume during each class, a bag of free ingredients for select classes, DSCF0805hands-on learning, text book, graduation certificate and gift bag provided upon completion of the course. To graduate, students must attend eight of the 12 sessions. As of week five all students are on track to graduate!Tuesday sessions are reserved for nutrition classes taught by Laurie McBride, a registered dietitian from St. Luke’s Wood River Medical Center. On Thursdays, a healthy dish is cooked that exemplifies the nutrition lesson. “It’s been great teaching these kids basic nutrition and seeing them comprehend the basic principles behind eating healthy,” said Laurie.



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