Zest: The Health meets Food Newsletter – June 2021


Welcome to the June 2021 edition of Zest.

Zest. It says a lot about what the folks who are involved with Culinary Medicine are about. People connected with the Culinary Medicine movement have just that: a zest for life, learning, and teaching. Zest evokes the excitement and passion that is happening at the intersection of where health meets food.


Health meets Food: The Culinary Medicine Conference

This year’s conference was an amazing success and hundreds of healthcare and foodservice professionals came together to learn about optimal strategies for feeding kids and families, ways to effect change in our healthcare system that leads to implementation of Culinary Medicine programming, and practical strategies for practice transformation.

For those of you not able to attend, you can still register and “attend” the recorded conference. All of the programming has been recorded and you will have full access (except for our Friday keynote with Dr. Marion Nestle, which will be available only until Friday June 11th).

Here’s the link to register. (Note that it may take about an hour to receive the information for opening the programming.)

Register now to unlock the recorded conference >>

Here is a great example of one of the talks from the conference. Kevin Vos, Senior Director of Hospitality Support Services at Spectrum Health, discusses the health system’s approach to Culinary Medicine and how healthy food now shapes policy in their hospitals across Michigan.


Research Initiatives

2021 Virtual Poster Session

Traditionally we have held our yearly poster session at the Culinary Medicine Conference. For 2020 we were delighted to be able to gather virtually for The Culinary Medicine Conference Poster Sesson, and we’ll be doing the same this year.

The Health meets Food Research team is now accepting applications for Faculty, Resident and/or Student Posters for the HMF Poster Session or Research Conference to be held on September 17, 2021. The conference will be virtual, and all accepted posters will be presented briefly (4 minutes/poster) during the conference, followed by virtual break-out discussions organized by poster themes. Links to the posters with their abstracts will be maintained on the HMF website.

This is the opportunity to showcase how your site has utilized Culinary Medicine in teaching and patient intervention and for others to learn of the outcomes in your location. Show attendees the many ways in which culinary medicine has been taught, appreciated and used in your patient and student population. Student submissions are highly encouraged.

Poster submissions will be peer-reviewed for academic content and interest by the HMF Research Committee. In addition to publication of your poster and abstract on the website and ability to present the work at the conference, we will evaluate all contributions for the best 2021 contribution. Our judging methods will include evaluation of relevance of the study question, choice of methodology, soundness of results and conclusions, replicability, effectiveness of poster display and importance of the contribution of work accomplished with regard to advancing the field of culinary medicine in education. The winner of this evaluation process will receive free admission to the 2022 annual HMF conference.

Please copy the form, complete, and submit in Word format. Include a 150 word summary of this activity to be posted on the Health meets Food website (if accepted) with your actual poster.

Click here for the Poster Submission Form: Poster Submission Form

Email your completed application to [email protected]

You can see last year’s posters here: culinarymedicine.org/research-2/research-posters-presented-as-part-of-the-2020-culinary-medicine-conference/


Upcoming Culinary Medicine Events

Continuing Medical Education via Zoom

The Health meets Food team began offering online hands-on cooking classes for CME credit in early May 2020. The classes have been very successful and our first round sold out, so we are adding more classes! Participants will use Zoom to gather, collaborate, cook together, and discuss case studies. Each module will follow the workflow of in-person programming and will take about 3 1/2 hours to complete.

A shopping and equipment list is available for each module to guide you in preparation. We also recommend using an iPad for the Zoom meeting and purchasing Gooseneck Tablet Holder to make participation easier.

For registration issues, questions, or for more event information, please contact Cecilia Hatfield at [email protected]

Introduction to Culinary Medicine: Saturday June 12, 2021, 12:00 pm – 3:30 pm EDT

Protein and Vegetarian Diet: Friday June 25, 2021, 4:00 pm – 7:30 pm EDT

Pediatrics: Sunday July 11, 2021, 3:00 pm – 6:30 pm EDT

Sodium, Potassium and Renal Homeostasis: Saturday July 24, 2021, 12:00 pm – 3:30 pm EDT

Fats: Friday August 6, 2021, 4:00 pm – 7:30 pm EDT

Anti-Inflammatory Diet: Sunday August 22, 2021,  3:00 pm to 6:30 pm EDT

Register at this link: More info »


Curriculum Committee Meetings Every Second Thursday of the Month

Health meets Food Curriculum Committee meetings are held the second Thursday of each month at 5:00 PM Eastern time. All partner sites are invited to join the Zoom meeting. The goal for the remainder of this academic year is to review two new modules related to food security – one covering food security in the elderly and the other a combined WIC & SNAP overview. We will also work on revisions to Module 1 and Module 7.

You can find Zoom information for registration in the Instructor Resources inside Moodle.

Research Committee Meetings Every Third Thursday of the Month

The Health meets Food Research Committee meets on the third Thursday of each month at 5:00 PM Eastern time.

Information on how to join the meeting via Zoom can be found in the Research Information for Health meets Food section of the Instructor Resources


Monthly Profile: Academic Medicine

Our colleagues at University of Nevada Las Vegas have built a robust Culinary Medicine program in the last year.  Led by Dr. Anne Weisman, and with full support of Dean Marc Kahn, they were able to have all of their medical students participate in programming during the 2020 – 2021 academic year. We thought it would be fun to feature both of them with our Zest Newsletter Escoffier Interview (shamelessly robbed from the Actors Studio Bernard Pivot questionnaire).

Anne Weisman, Ph.D.

Anne Weisman specializes in integrating massage therapy and other integrative practices into the care and treatment of patients. As the school’s Director of Wellness & Integrative Medicine she will develop the school’s wellness and integrative medicine curriculum and workshops for students, faculty, and residents.

Weisman has spent more than a decade caring for people living with HIV/AIDS, and working with hospice patients. She also has developed continuing medical education classes for nurses and other health care providers on how to incorporate non-pharmacological techniques such as massage therapy, aromatherapy, and energy work in patient care.

She was awarded the Jefferson Award for Public Service for her volunteering as a massage therapist for HIV/AIDS patients in 2007. Weisman also presented her research on the healing power of touch, particularly for hospice & HIV/AIDS patients at the Nevada Public Health Association and American Public Health Association annual conferences. She was chosen to represent her research at the Clinton Global Initiative University 2010 at the University in Miami to advocate for massage therapy and building touch into patient care.

She earned her BA in Communication Studies, MPH in Public Health, and PhD degrees from UNLV.

What is your favorite ingredient?

My favorite ingredient is love.

What is your least favorite ingredient?

My least favorite ingredient is cottage cheese.

What turns you on creatively?

I love having freedom to play in my creative cycle. With cooking, I like to follow the recipes mostly and then play around with additional flavors.

What turns you off?

Baking is my archnemesis. The precision it requires is challenging for me.

What is your favorite recipe or meal?

My favorite recipe in the winter is a potato soup recipe a patient’s family gave me years ago. It is like a hug in a bowl.

What culinary flavor or aroma do you love?

I love the smell of baked chicken with rosemary and lemon.

What culinary flavor or aroma do you hate?

I am not fond of the smell of boiled eggs.

What profession other than your own would you like to attempt?

I love what I get to do currently because it there are so many different topics that interest me. Becoming a make-up artist sounds appealing.

What profession would you not like to do?

I would not like to be in accounting or IT.

Julia Child invites you to a pot luck dinner with James Beard and Aguste Escoffier. What dish would you take?

Wow, that is a tough one. French food is delicious! I would eat anything they prepared and would like to listen to each discuss their craft.

Marc J. Kahn, MD, MBA, MACP, FRCP

Dean, Kirk Kerkorian School of Medicine
Vice President for Health Affairs
University of Nevada Las Vegas

Dr. Marc J. Kahn is the Dean of the Kirk Kerkorian School of Medicine and Vice President for Health Affairs at UNLV. Dr. Kahn is also a Professor in the Department of Medicine. Dr. Kahn completed his undergraduate studies at the University of Pennsylvania where he graduated summa cum laude with honors in Chemistry (BA 1983). Dr. Kahn completed his medical studies at the University of Pennsylvania School of Medicine (MD 1987) where he was elected into Alpha Omega Alpha. Dr. Kahn also completed his residency in Internal Medicine, Chief Medical Residency, and fellowship in Hematology/Medical Oncology at the Hospital of the University of Pennsylvania (1987-1994).

Following training, Dr. Kahn began his academic career at Tulane University School of Medicine in 1994. At Tulane, he became a tenured professor and was named the Peterman-Prosser Professor to promote the humanities and arts in medicine. He obtained his MBA from Tulane’s AB Freeman School of Business in 2010 with concentrations in Finance and International Business. Dr. Kahn was the Sr. Associate Dean for Admissions and Student Affairs until coming to UNLV in 2020.

An accomplished educator, Dr. Kahn has received multiple teaching awards at Tulane including the C. Thorpe Ray Faculty Teaching Award (1995, 1996, 2002), the Gloria P. Walsh Award (2000), and the Health Sciences Teaching Scholar Award (2001), in addition to multiple Owl Club Awards bestowed by the students. Dr. Kahn is a Master of the American College of Physicians, and one of only a few physicians not trained in the UK to be named a Fellow of the Royal College of Physicians.

Dr. Kahn has serves on the Board of Directors of the National Residency Match Program, and has Chaired the AAMC National Group on Student Affairs. He has also worked as an item writer for the National Board of Medical Examiners. Dr. Kahn is currently a Governing Board Member of the American Board of Internal Medicine Hematology Subspecialty Committee. He also is the Chair of the American Society of Hematology Committee on Educational Affairs and a member of the AAMC Council of Deans. Dr. Kahn’s research interests include coagulation abnormalities, non-malignant hematology, financing the academic medicine enterprise, and medical education.

What is your favorite ingredient? 

GARLIC. If you don’t like it, learn to.

What is your least favorite ingredient? 

MAYO. CAn’t stand the sight, sound, smell, or taste of it.

What turns you on creatively? 

I love to problem solve. My work involves lots of this activity every day. Most problems, although perhaps complex, are not difficult. Getting to a win/win is invigorating.

What turns you off? 

Monotony. I need to be doing many different thiings at once.

What is your favorite recipe or meal? 

I can never pass up a good pizza. Red sauce, white sauce, doesn’t matter.

What culinary flavor or aroma do you love? 

The smell of bread baking is my favorite.

What culinary flavor or aroma do you hate? 

The smell of leftovers. Nothing new, all recycled.

What profession other than your own would you like to attempt? 

College professor. Would be great to be able to teach and think creatively all day.

What profession would you not like to do? 

Accounting. Although I like numbers, this to me is the least creative profession there is. Someone once defined a statistician as “someone who is good with numbers, but does not have the personality to be an accountant.”

Julia Child invites you to a pot luck dinner with James Beard and Aguste Escoffier. What dish would you take? 

Homemade pasta in clam sauce. Made with lots of fresh garlic and a fine white wine.


Culinary Medicine Colleagues in the Media

Our colleague Heather Nace Featured

Heather Nace, RD Featured in the Health Journal of New Orleans

A great article profiling Chef Heather Nace, who leads the program at the Goldring Center for Culinary Medicine at Tulane University School of Medicine.

Yearly Georgetown University Culinary Medicine Recipe Book

Our colleague at Georgetown University, Dr. Tom Sherman, works with medical students each year to create recipes and then compiles those into a cookbook. The book is 275+ pages of recipes and supplemental material! Each is slightly greater than a 250MB download. In addition to a recipe index, there is a student index so you can easily see which recipes students submitted.

For the vast majority of you interested in viewing the cookbook as a .pdf, this is the version for you. The Class of M2024 Cookbook.pdf: georgetown.box.com/s/yrrhkwjrx52e32c9we9rk8qm1xxtl6wi

For those you who wish to print a double-sided copy, this version inserts blank pages where necessary so sections start on the right hand page. Everything is in color, however, so printing is an expensive undertaking.

The Class of M2024 Cookbook, ds.pdf: georgetown.box.com/s/01m9ea4hgsm78axzyyibsvrjhqiocato

Dr. Sherman says, “I print one copy for myself each year and have it bound into a hard-cover book. Stop by my office sometime next year to take a look at it; they tend to be beautiful books!

“I encourage you to forward the link to your friends and family so they can see the wonderful recipes [the students] prepare. They really are fantastic (no cicada recipes 🤢).”