One of my favorite things is talking to "food people." When you think of food jobs, you usually think about the people preparing the food – whether executive chefs, sous chefs, line cooks, pastry chefs or bartenders. Maybe you also think about the waitstaff, or the host who graciously shows you to your table. But there's a whole other side to the culinary world: The business side.

In part 1 of this interview with nutrition expert Molly Kimball, we covered daiquiris, gluten & guilt, among other things. And in the week since posting that, I've received a lot of feedback from people – most notably about Molly's refreshing dietary philosophy, the interesting world that is New Orleans, and questions about the appearance of part 2.

Now more than ever, you are what you eat. Food used to be a simple matter of sustenance. Now it's part of your identity. Are you eating local? Gluten-free? Paleo? Are you a vegetarian? A flexitarian? And nowhere is food more intertwined with cultural identity than in New Orleans. City o' seafood & spice – and sugar, if pralines and king cake are any indication. New Orleans cooking is about tradition, flavor & fun. And in a city whose one-word food motto might be "indulge," I began thinking about how nutrition specialists fare in such an environment.