Speaking Engagements

These Idaho authors give new meaning to “brain food” with recipes meant to ward off Alzheimer’s


The Centenarian Diet With Dr. SeAnne Safaii-Waite:

This week Skip is learning the secret to live to 100 years old. Dr. SeAnne Safaii-Waite is Co-Founder of Nutrition and Wellness Associates and is Associate Professor of Nutrition and Dietetics at the University of Idaho. She is a nutrition communications professional, a registered dietitian and educator. SeAnne, with her partner Sue Linja, has worked hard to develop a repertoire of recommendations from centenarians (those who live to 100) on diet, eating behaviors and physical activity, and share these recommendations in her writings and presentations. Listen to the interview here:  http://www.941thevoice.com/audio/game_plan_for_life/2017/05_may/GPFL0527.mp3


On the summer solstice, teams around the world will honor the strength, passion and endurance of those facing Alzheimer’s.
Please join SeAnne Safaii-Waite and I as we do a presentation and book signing in support of Alzheimer’s prevention research.




April 13th in Seattle, Sue discussed “Eating to 100” and “Nutrition and Wounds” for their LeadingAge Washington.  –  “Many centenarians have been able to ward off the diseases of their parents or have survived a life-threatening illness such as cancer, heart disease or stroke. Using questions from focus groups of baby boomers, centenarians from all over the world were interviewed on what they ate and their favorite recipes. This session will review research gathered during visits to Sardinia, Italy, Japan and Singapore. Sue will share information about the top 20 foods of centenarians, how they consume these foods as part of their overall diet and will provide a tasting of newly developed recipes including ingredients from targeted longevity foods.”

Presented at TEDx Boise about How to Live to be 100!   April 8th 2017

Sue and SeAnne

SeAnne and Sue present on Longevity Foods For the Academy of Nutrition and Dietetics annual meeting in 2016.