HarperCollins Speakers Bureau
HARPERCOLLINS SPEAKERS BUREAU
THE PREMIER LECTURE AGENCY FOR AUTHORS

Drew Ramsey

Psychiatrist and Nationally Recognized Expert on Mental Health, Food, and Wellness

SPEAKING TOPICS

  • Prescription Brain Food: Eating for Optimal Mood, Memory, and Focus
  • Foods to Protect the Aging Brain: Bringing the Latest Science to Your Plate
  • Feeding Kids for Brain Health: Practical Tips for the Modern Parent
  • Natural Medicine: Herbal Remedies for Mood, Anxiety, and Sleep
  • Quick Meals for Brain Health Food Demonstration
  • Understanding Mental Illness: Tales from the Couch

TRAVELS FROM

New York

Dr. Drew Ramsey is one of psychiatry’s leading proponents of using dietary change to help balance moods, sharpen brain function, and improve mental health. He is the co-author of the recent culinary hit Fifty Shades of Kale (HarperWave) alongside veteran cookbook author Jennifer Iserloh, a cookbook that takes a fun, tongue-in-cheek approach to healthy eating. In his book and keynote presentations, he combines the latest brain science with practical advice to help people live their healthiest, happiest lives. With years of clinical experience, he focuses on ways to treat depression and anxiety with a combination of psychotherapy, lifestyle modification, and psychopharmacology. Ramsey is an excellent speaker for health and wellness organizations, schools and universities, health and nutrition conferences, and corporations.

As a practicing psychiatrist for over a decade, Ramsey’s areas of clinical expertise include depression, anxiety, work stress, and relationship issues. He is a great speaker, particularly for students and employees in the workplace, as he often educates audiences on dealing with stress, fatigue, or depression and how to eat right for optimal performance.

Along with Fifty Shades of Kale, Ramsey is co-author of The Happiness Diet, which explores how modern food impairs brain function and provides a nutrition prescription for mood, energy, and focus. His research focuses on concepts of “brain food” and “mood food” and he aims to help educate the public on the long-lasting effects of the right foods on overall health.

Regularly providing expert opinion on psychiatry-related topics to the media, Ramsey aims to bridge the gap between meaningful science and the public. His writing and commentary have appeared in the New York Times, The Huffington Post, The Wall Street Journal, The Atlantic, Men’s Journal, and Psychology Today. His work has been featured on The Doctors, CBS’s Sunday Morning, TEDx, and he regularly reports on dietary trends.

Ramsey is an assistant clinical professor of Psychiatry at Columbia University and an attending psychiatrist at the New York State Psychiatric Institute. He supervises patient evaluation in the Columbia University Adult Psychiatry Residency Program, serves as a thesis mentor for graduate students at the Columbia University Institute of Human Nutrition, and from 2005 to 2008 Ramsey directed the Audubon Continuing Day Treatment Program. He is a fellow of the American Psychiatric Association.

Ramsey is a diplomate of the American Board of Psychiatry and Neurology. He completed his specialty training in adult psychiatry at Columbia University and the New York State Psychiatric Institute, received an M.D. from Indiana University School of Medicine, and is a Phi Beta Kappa graduate of Earlham College.

Praise for Dr. Drew Ramsey:

"Thank you so much for being a part of the WOW Summit! You were a hit! Plus, our moms loved you and the kale recipe demos. It was great."
— Judy Koutsky, Editorial Director of KIWI magazine

 

Praise for Fifty Shades of Kale:

“Written with a playful nod to its inspiration title (yes, as in 50 Shades of Grey), this kale-only cookbook introduces the star veggie as an enticing seductress whose nutrient powers and mouth-watering flavor make her one sought-after leafy green.”
— Self magazine

“Think kale is just for salads or a simple side dish with dinner? Not so. Ramsey and Iserloh have found unbelievably tasty, fun ways to cook with kale—from Blood Marys to chocolate chip cookies to risotto.”
— Reader’s Digest

 

Praise for The Happiness Diet:

"Finally, a rock-solid, reliable, informative, and entertaining book on how to eat your way to health and happiness. Run — don’t walk — to read and adopt The Happiness Diet. This is the only diet book I’ve encountered that I can actually recommend to patients without reservation."
—Bonnie Maslin, PhD, Psychologist and Author of Picking your Battles

"The book points out which foods lead to depression and anxiety, and it suggests antidotes such as grass-fed beef, butter, yogurt and whole milk to better your mood. By changing what you eat, say the authors, you can "stabilize your moods. You can improve your focus. You can even make your brain grow." And you thought doughnuts made you happy?!"
— Time

"The diet that that will help you stay healthy, maintain a sharp mind, and keep those pesky blues at bay!"
—  Women's Health

"Thanks to the modern American diet (MAD), people are getting too many calories from sugar and refined carbohydrates (i.e., empty calories); eating the wrong kinds of fats, like too many omega 6 fats (found in cheap vegetable and seed oils like soy, corn, cottonseed, safflower and sunflower oil); and too many trans fats, which are not only linked to heart disease but to depression."
— Self magazine

"Smart eating rules... mouthwatering meal plans."
— Martha Stewart Living

"A new weight-loss plan that promises to tackle your mood as well as your waistline."
— The Daily Mail

"The diet trend of 2012. Designed to boost your mood — and shrink your belly."
— Epicurious

"An insightful, eye opening adventure into diet and nutrition. Concise and witty, this book kept me engaged from cover to cover. I will certainly incorporate these fundamentals into my medical practice. A must-have for anyone serious about getting happy and healthy naturally."
—Andrew Morton, MD, Board-certified Family Physician; Former Medical Corps, US Navy and Army Infantry Medic, Desert Storm

"Like the weather everyone talks about diets but no one dies anything about them. This comprehensive but easily accessible book guides us to coherent and healthy eating. It will help anyone interested in how the foods we eat can keep us well.
— Philip R. Muskin, MD Professor of Clinical Psychiatry, Columbia University

"The authors have synthesized a compelling body of scientific literature with accessible and lucid conclusions regarding the interface of diet and vulnerability, protection and treatment of mental disorders."
— Roger S. McIntyre, M.D., FRCPC, Associate Professor of Psychiatry and Pharmacology, University of Toronto