Nathan Lyon, Host of Discovery Health's A Lyon in the Kitchen Speaks with AC

One thing is clear when speaking to Nathan Lyon about food: he is more passionate about food than most people are passionate about, well anything. It's not just any food that lights Nathan Lyon's fire, it's farm-fresh, locally-grown, hand picked, and home-cooked foods.

Nathan Lyon is host of A Lyon in the Kitchen on Discovery Health and was a finalist in the 2006 The Next Food Network Star competition in 2006. He also worked for Suzanne Goin, who was voted one of Food and Wine magazine's "Best New Chefs of 1999." Nathan Lyon has also worked in an array of top notch
restaurants.

According to Nathan Lyon, he's "just a regular dude" who went from being a waiter to a theater actor to an EMT to a chef to a TV Host. In addition to the many hats Nathan has worn, he plucks most of his knowledge about food from the people who know food the best, the farmers. He shares that knowledge on his show, and considers himself a teacher.

"I'm not here to horde information. I share it with my customers. When they ask about fruit selection I will sit down with them, we'll talk about it," Nathan Lyon said. "I am nothing else if not attainable. I'm not anybody else but myself." Nathan Lyon's penchant for sharing, and his strong sense of responsibility and community all flavor Nathan's actions and words.

He has a deep desire to share his knowledge, but does not want to come off as being preachy. He wants to present the information, and letpeople make their own decisions about food. "I don't want to tell them how to eat. I show them how simple it is to prepare fresh food, whether they choose to apply it or not is up to
them. More knowledge is better, it makes you a better person," Nathan Lyon said.

Knowledge about food, especially fresh food, and healthy cooking is preventive medicine, especially if you don't want to develop heart disease, Nathan Lyon said. "I drive through America, and there are a lot of heavy people out there. When I was an undergrad in cadaver class I learned that the body has to make a mile of capillaries to sustain an extra pound of fat," Nathan Lyon said.