“At the cooking classes they would teach us how to cook. We were not able to eat out, so they would find ways to teach us how to make food but keep it healthy so we weren’t harming ourselves,” said Anaya. “We were still able to have fun.”
— Los Angeles Times / Read Full Article
“The part that many of us don’t know is a frightening statistic — 85 percent of childhood cancer survivors will face a life-threatening health issue by 45 years old, a much younger age than their peers. With food being such a dominant part of the equation, Audra has brought on chefs and culinary partners to help educate the masses. ”
— Sauté Magazine
“Today in our standard American diet and our food system we’re facing tons of additives in addition to not knowing how it’s grown, so the closer you can get to that food the better,” says Wilford.
— Los Angeles Times / Read Full Article
“That's when Wilford started talking to her son about battling the bad guys — the bad guys in his body that they could combat with medicine, with healthy food and with other great tools.”
— mom.me / Read Full Article
“Our daily diets create an overall environment in our bodies. Through diet, we can make our bodily environment more or less favorable to cancer, and more or less favorable to a healthy recovery from cancer treatment.”
— The Chalkboard Magazine / Read Full Article
“But for all his medical treatments, the first-grader – and his parents – are remarkably cheery and resilient. When Max talked about making the world’s largest loom bracelet on his birthday, Audra and Justin decided to turn it into a fundraiser for CHOC, as well. Money raised on Saturday will go toward the hospital’s alternative medicine program, which the Wilfords credit for keeping Max healthy during chemotherapy.”
— The Orange County Register / Read Full Article
“For Max, Rainbow Looming is what helps get him through hospital stays, said dad Justin Wilford, 37. Max spent months recovering from surgery, relearning how to walk and undergoing physical therapy.”
— The Orange County Register / Read Full Article
"What I found was that, in most hospitals, the broth kids were being served was based in bouillon, which has high-fructose corn syrup as a main ingredient," Wilford said. "What the broth bank does is replace that with a broth that's much healthier and actually conducive to the healing process."
— Glamour Magazine / Read Full Article