In this episode, we are joined by Dr. Britt St. John (PhD, MPH, OTR/L), occupational therapist, Fulbright Scholar, and researcher at the University of Washington whose work bridges family health, autism research, and food science. Britt shares the remarkable story behind her “From Focus Group to Chicken Nugget” project, a participatory research collaboration that began with focus-group conversations among autistic adults about sensory preferences and safe foods and evolved into the development of a hybrid-protein, sensory-modified chicken nugget. We discuss how inclusive and community-driven research can transform clinical understanding of selective eating, challenge assumptions about “picky eaters,” and demonstrate that joy and preference are integral to both participation and biological health. Dr. St. John’s pilot studies revealed that participants who enjoyed the nugget showed greater positive microbiome changes! A finding that connects sensory processing, nutrition, and gut health in profound new ways. Contact Hour Survey Link Want to learn more or support this work? You can reach out to Dr. St. John directly at [email protected] with questions, collaborations, or inquiries about future research opportunities.