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In this episode, Michigan Public Health professor John Piette interviews alumna Kate Monti, co-founder of Avela Health. They explore her transition from tech-enabled addiction recovery work to supporting neurodivergent families, highlighting the parallels, challenges, and impact of technology on healthcare access.
Dean F. DuBois Bowman sits down with Amir Dan Rubin for a discussion on leadership, the importance of continuous learning, and the future of healthcare.
Dr. Natasha Bagdasarian, Chief Medical Executive for the State of Michigan, discusses challenges related to childhood vaccinations post-COVID, emphasizing the need to rebuild trust and explore innovative solutions in a compelling interview with Michigan Public Health professor Matthew L. Boulton.
In the last year, abortion access and reproductive rights have been a key issue in politics and the national discourse. We spoke with our experts about the health outcomes of limiting access to this care and why abortion is a public health issue.
In the last year, abortion access and reproductive rights have been key issues in politics and the national discourse. We spoke with our experts about the health outcomes of limiting access to this care and why abortion is a public health issue.
When people have access to better quality, more nutritious foods, their risk of disease decreases. However, for many, there are a number of barriers to accessing the kinds of foods that support good health. But food availability isn’t only one issue that our modern food systems can create. Getting the food to your plate can entail large-scale production that may have a big environmental footprint. Understanding more about how our food is produced can help us make food choices that are better for our individual health and for the environment. In this episode, learn about the impact our food production systems can have on both human health and the environment around us. We’ll also explore how one health department is leveraging local farms and produce to facilitate good health by using food as medicine.