Bren Ankrum, B.A.,
Chef and Culinary Editor
Donna Hargrove,D.O., FACOG
Bren Ankrum, B.A., Chef and Culinary Editor of NutritionHealthnet.org.
A native of a rural farming, and dairy area near San Diego, California, Bren was exposed to cooking and whole foods early on. He attended Grossmont University and received an AA degree in what now is may be termed Technical Graphic Design, graduating in 1966. After spending a number of years in the field of publishing, his passion for cooking turned into a career. He opened his first restaurant location in Georgia in 1981 with a fresh whole food approach to Italian cuisine that was unique to the area at the time. He also has spent time as a GM and Kitchen Manager with the Peasant Restaurant Group of Atlanta, Bucks, and in management with the Plum Tree Restaurant Group in Philadelphia with the restaurants Central Bar & Grill and Passerelle, while his wife Donna attended Georgia State and PCOM respectively.
During their time in Philadelphia, Bren received his B.A., in psychology, from Cabrini College in Radnor, Pa., graduating in 1996 Summa Cum Laude, and nominated for Valedictorian class of ‘96. Bren was heavily involved in research, primarily design and statistical analysis, during his time at Cabrini and acted as statistician and co-presenter for some of Dr. Hargrove’s various research projects.
When Dr. Hargrove and Bren moved to Florida for Donna’s intern and residency, Bren started the Purple Pepper Hot Sauce Company, specializing in all natural gourmet pepper sauces of which several won awards and more than 14 various products were marketed worldwide. The company was sold to his partner in 2001. Chef Bren is currently involved in the development of NutritionHealthnet.org, with Dr. Hargrove, as Culinary Editor.
He and Donna are both avid gardeners and have been working on affordable concepts for “Urban Farming”, an approach to growing whole, healthy foods in containers and integrated into landscaping in the “agri-space” challenged urban environment.
Chef Bren has attended Healthy Kitchens Healthy Lives for several years, a leadership conference bridging nutrition science, health care and the culinary arts, a collaboration between the Harvard Medical School Osher Research center, Harvard School of Public Health and the Culinary Institute of America, Greystone campus in Napa Valley, CA.
Donna Hargrove, D.O., FACOG – Nutrition Editor of NutritionHealthnet.org
Dr. Donna Hargrove was born in Augusta, Georgia and attended the University of Georgia where she graduated with a Bachelor of Fine Arts in 1980. Upon graduation Dr. Hargrove chose a career in horticulture, and then returned to pursue a PhD degree in nutrition from Georgia State University, during which time she met her husband Bren Ankrum. While in attendance she decided to apply for medical school and subsequently attended Philadelphia College of Osteopathic Medicine graduating in 1996. While attending PCOM, Dr. Hargrove was constantly involved in research in several areas, and presented her work at various poster presentation competitions among medical colleges, both Osteopathic and Allopathic, nationwide. In 1995 she presented her work on 2,3-diphosphoglycerate in San Francisco and was the first D.O. student to be awarded first place honors for her poster presentation. She was awarded the UpJohn award for her research work from PCOM.
She completed a traditional medical internship at Suncoast Hospital , Largo, Florida in 1997, and was the first D.O. to be accepted to a previously all Allopathic program at Bayfront Medical Center in St. Petersburg, Florida. During her residency she received awards in research and pathology and was honored as outstanding resident of the year in her junior year and served as Administrative Chief Resident Physician her senior year.
Dr. Hargrove is a Diplomat of the American Board of Obstetrics and Gynecology and a Fellow of the American College of Obstetrics and Gynecology. She is in full time private practice and is an active member of the American Medical Association, Florida Medical Association, and the Florida Ob & Gyn Society.
Dr. Hargrove, along with her husband Chef Bren Ankrum, is active in the promotion of integrating the culinary world with the nutrition world as it applies to viewing and using food as a pathway to sustained healthier lives for her patients and the community at large. Both Dr. Hargrove and Chef Ankrum are regular attendees at the Healthy Kitchens Healthy Lives, a leadership conference bridging nutrition science, health care and the culinary arts, a collaboration between the Harvard Medical School Osher Research center, Harvard School of Public Health and the Culinary Institute of America. Dr. Hargrove has long viewed sound nutritional practices as a vital part of her patients care. Dr. Hargove is the author of “To Carb or not to Carb”, a patient oriented brochure to assist with a more concise understanding of carbohydrates, what they are, where they are, and how they affect the individual.