Northshore Profile Page
Dr. Geeta Maker-Clark is a board certified integrative family physician, coordinator of Integrative Medical Education, co-director of the Culinary Medicine program, and Clinical Assistant Professor at Pritzker School of Medicine, University of Chicago. She delivers babies and prenatal care, is a certified prenatal yoga instructor, and is teaching faculty for the North Shore University Health System Family Medicine Residency.
Dr. Maker-Clark received her undergraduate degree in English Literature at Northwestern University and received her MD from Rush Medical College in Chicago, IL. After her residency on the West Side of Chicago, she completed a Maternal Child Health fellowship, and continued to work in one of the most vulnerable and underserved areas of the city. She then moved to Southern California and cared for migrant farm workers in an agricultural area north of LA. Her explorations around the role of food, health and healing were advanced tremendously during this time, and she decided to change the way she was practicing medicine, moving towards a nutrition based concept.
Dr. Maker-Clark has always held the belief that any meaningful healing must involve the mind, body and spirit, and that whenever possible the most natural and least invasive intervention serves the highest good of the patient. She has pursued studies with traditional healers in India, midwives, herbalists and energy healers and has found that the practice of Integrative Medicine, bringing together the best of conventional medicine and alternative therapies, offers an opportunity for healing, wellness and disease prevention that neither modality can achieve alone. For this reason, she spent 2 years training at the University of Arizona Fellowship in Integrative Medicine, under the supervision and mentorship of Dr. Andrew Weil, a world renowned pioneer in this field. Dr. Maker-Clark relies heavily on the use of food as medicine in her approach to healing, as well as herbs, botanicals, breathwork, conventional medicines and healing practitioners in the community. She has taught on the use of food as medicine at hospitals, schools, residencies, conferences, farmers' markets and yoga festivals. Her "food as medicine " workshops in the Chicago area, taught with Chef Ellen King, are well loved in the community. Recently, she has started to teach on the importance of food, plants and dance as a means of accessing healthful medicine at low or no cost, and with excellent sustainable benefits.
The newly launched Culinary Medicine classes for medical students at U of C, focus on teaching students how to cook healthful meals that are appropriate for patients with specific disease states, as well as how to counsel them on what to eat and how best to enjoy it. Dr. Maker-Clark is on the advisory board for the new culinary medicine specialist certification through Tulane University, and is currently working on several projects whose aim is to further the food as medicine message in health care settings, and beyond.