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Cynthia Lair CHN
- BA in speech (magna cum laude), Wichita State University, 1975
- Graduated with honors from the Health and Nutrition Program (founded by Gary Null), New York City, attended from 1984-1987
Since 1994, Lair has been a faculty member for Bastyr University's Department of Nutrition and Exercise Science and is currently core faculty and the director of curriculum for Bastyr's Bachelor of Science in Nutrition and Culinary Arts. She is contributing editor for Mothering magazine and SuperConsiousness magazine. Her popular cookbook, Feeding the Whole Family (Sasquatch Books, 2008) has sold more than 50,000 copies. Her second book, Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents was written with former Bastyr faculty member Scott Murdoch, PhD, RD, and released in 2002.
Lair is also co-producer and host of the online cooking show, Cookus Interruptus: how to cook fresh local organic whole foods despite life's interruptions.
Lair graduated as a certified health and nutrition counselor from the health and nutrition program in New York City in 1987. After graduating, she worked as a nutritional counselor and taught classes for the Natural Gourmet Institute. She was a clinical associate for the University of Washington's School of Nursing CAM program from 2006-2008 and a regular contributor to its Faculty Integrative Health Program (FIHP). Her articles have been featured in Mothering magazine, Living Without, Delicious magazine, Unified Health, the Well-Being Journal and others.
Lair has been an invited speaker at the University of Washington School of Nursing Continuing Nursing Education program, Starbucks Vivecorp program, Aegis Corporation, Vancouver Wellness Show, Clear Channel's Baby Expo, Asante Health Systems, La Leche League conventions, NSCAA convention, USYSA convention, and the Greenhouse Spa as well as numerous local schools. She has taught whole foods cooking classes for the PCC Natural Markets PCC Cooks program since 1990 as well as classes for Evergreen Hospital Medical Center, Pike Place Market and many other venues.
Whole Foods Production, Cooking Demonstration
Lair likes to keep a vegetable garden and explore new ways to cook whole foods. She focuses her articles and lectures on current concerns in the area of food, cooking and nutrition, especially issues related to families.
Lair believes that becoming conscious of where one’s food originates is a primary step toward deeper awareness of self, other beings and our environment. She also maintains that education is more effective when presented with a story and with humor.