Welcome to the March 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 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 2021
June 4 – June 6, 2021 • Virtual Event
Register here » Health meets Food Conference
Early Bird discounts for Health meets Food: The Culinary Medicine Conference expire March 15, 2021. Take advantage of the early bird discount and discounts for those in academic medicine and students by registering now.
The Culinary Medicine Specialist Board is pleased to announce the 7th annual Health meets Food: The Culinary Medicine Conference.
Our Keynote Speaker this year is Dr. Marion Nestle. Dr. Nestle is the Paulette Goddard Professor, of Nutrition, Food Studies, and Public Health, Emerita, at New York University, which she chaired from 1988-2003 and from which she officially retired in September 2017. Her blog Food Politics explores the food, the food industry, politics and policy.
Dr. Robert Lustig joins an already amazing group of speakers this year at the conference as part of our Saturday agenda on Culture Change. Dr. Lustig is Professor emeritus of Pediatrics, Division of Endocrinology at the University of California, San Francisco (UCSF). He specializes in the field of neuroendocrinology, with an emphasis on the regulation of energy balance by the central nervous system.
Register here: Health meets Food Conference 2021
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@example.com.
Introduction to Culinary Medicine: Sunday March 7, 2021, 3:00 pm – 6:30 pm EDT
Sodium, Potassium, and Renal Homeostasis: Friday March 19, 2021, 4:00 pm – 7:30 pm EDT
Weight Management & Portion Control: Friday April 9, 2021, 4:00 pm – 7:30 pm EDT
Introduction to Culinary Medicine: Sunday April 25, 2021, 3:00 pm – 6:30 pm EDT
Carbohydrates and Diabetes: Friday May 7, 2021, 4:00 pm – 7:30 pm EDT
Anti-Inflammatory Diet: Saturday May 22, 2021, 12:00 pm to 3:30 pm
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 team 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: Certified Culinary Medicine Specialist
Barbara Kamp, RD, CCMS
Chef Barbara Kamp, a Registered Dietitian Nutritionist, earned a Masters Degree in Dietetics and Nutrition from Florida International University. Kamp is an Assistant Professor at Johnson and Wales University, North Miami campus. She teaches a variety of culinary lab courses including Cooking in the Global Market Place, The Science of Cooking and Sensory Analysis, and Plant Based Cookery. Kamp also teaches an academic course, Introduction to Nutrition, to culinary and baking and pastry students.
Prior to joining the faculty at Johnson and Wales University, Kamp conducted research at the National Resource Center on Nutrition, Physical Activity and Aging at Florida International University, Miami, FL. She coordinated a national demonstration project of the Steps to Healthier Aging; Eat Better and Move More program.
Kamp studied at the California Culinary Academy where she graduated with honors. She has a wide range of experience in the food industry. Kamp worked at the Doral Saturnia International Spa and Resort, where she perfected her skill in the art and science of preparing healthy, low fat, high taste foods.
Before entering food service Kamp received her Bachelor of Science in Art from New York University where her fields of emphasis were sculpture and silversmithing. Kamp has lived all over the United States and has a great understanding and appreciation of each regions individual cuisine. She also lived abroad in England, where she continued to study sculpture and in Brazil, where she became fluent in Portuguese.
Sabrina answers the Zest Newsletter Escoffier Interview. This was shamelessly robbed from the Actors Studio Bernard Pivot questionnaire.
What is your favorite ingredient?
Wow! That is a surprisingly hard question. I might resort to my daughter’s answer (at 4 y/o) when asked what her favorite color was she always answered “rainbow is my favorite color”. I feel that same way about ingredients.
I do have some go to ingredients that appear regularly in my repertoire; onions, garlic, smoked paprika, and vinegar.
I like broccoli of any variety. I recently received spigarello in my farm share, it is an Italian varietal of broccoli that is really just leaves, sort of cross between broccoli rabe and lacinato kale.
I am also pretty fond of cauliflower, cabbage, and kale.
What is your least favorite ingredient?
That’s easy… celery. I appreciate that it is part of a classic mire poix but I find the flavor to be particularly bitter especially when raw.
What turns you on creatively?
Anything that needs a solution. I love puzzles, riddles, conundrums, and challenges. I love to see what I can create from random ingredients out of my pantry.
What turns you off?
Repetition and things that are too easy. Like most chefs I tend to need instant gratification, constant change, and stimulation. Early in my career I worked the fry station at a busy pre-theater bistro; when I had mastered getting fries out with pretty much every order I completely lost interest in restaurant work and became a private chef so that every day and every meal was different.
What is your favorite recipe or meal?
I am pretty fickle when it comes to picking favorites. I would say for me to love a dish it must be full of contrast; sweet and sour, crunchy, chewy, and creamy, herbaceous and meaty. A dish that has plenty of umami especially when created from fermentation. I have been told that I have a passion for controlled rotting food, which is how I describe fermentation to my students.
What culinary flavor or aroma do you love?
The smell of sautéing onions and garlic and the small of toasting nuts.
What culinary flavor or aroma do you hate?
The smell of cooking liver. The smell of rotisserie chicken at the supermarket.
What profession other than your own would you like to attempt?
Since I am on career path #4 I am not sure there is another I really want to try but biochemistry is something I would like to understand better or neuropsychologist studying the perception of taste. So far I have been a chef instructor & professor, a Registered Dietitian Nutritionist, a chef, and a silversmith.
What profession would you not like to do?
Julia Child invites you to a pot luck dinner with James Beard and Aguste Escoffier. What dish would you take?
Hmmm… as a plant based eater for over 20 years I think I would bring a classic French dish but adjusted to be vegetarian. Cassoulet is a dish that is really similar to a dish of my heritage; cholent. Both are slow cooked bean based stews, both traditionally include some kind of animal fat and meat. Since the slow cooking of the animal protein creates a lot of umami I would replace that with some dried shiitake mushrooms ground into a powder as well as some fermented bean paste. I would serve this with a simple green salad and a warm crusty baguette.
Free Culinary Medicine Continuing Medical Education
Did you know that you can access Culinary Medicine CME for free?
Webcasts from previous Health meets Food: The Culinary Medicine Conference lectures are online. There are fantastic lectures by Joe Nadglowski of the Obesity Action Coalition, Michael Gershon on gut serotonin and Martha Clare Morris on the MIND Diet.
Ten hours of CME are completely free and span topics from obesity to IBS to Food Insecurity to the impact of diet on inflammation. This free CME is made possible by an educational grant from United Healthcare and Vitamix.
Click through for free CME at this link >>> Health meets Food Free Continuing Medical Education.
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 for The Culinary Medicine Conference Poster Sesson.
We will hold a poster session again in September via Zoom and our deadline for submission will be in mid-July. Our Co-Chairs for the poster review will be Dr. Canneralla Lorenzetti and Dr. Carrie Gordon.
Information will be coming in January about submission of posters. In the meantime you can find past posters and abstracts at this link:
Culinary Medicine Colleagues in the Media
Spectrum Health to open Lifestyle Medicine practice at GR’s Downtown Market
Spectrum Health Ludington Hospital update Spectrum Health Ludington Hospital is again partnering with District Health Department No. 10 and Lifestyle Medicine at Spectrum Health to bring culinary medicine to Mason and Oceana County residents. Two virtual sessions will be available, focusing on the powerful influence food has on health. This year, Zoom will be the virtual platform used for the classes.
Kids can sign up for free cooking, nutrition classes with St. Joe’s Ann Arbor
The program also offers lessons on using food as medicine and a chance to gain an understanding of caring for food insecure families.
The Food as Medicine Movement Is Gaining Momentum in Dallas
Dr. Jaclyn Albin is an internist and pediatrician at UT Southwestern and the associate program director for the internal medicine/pediatrics residency program.
The Lunch Conference Diet: Fostering Resident Engagement in Culinary Medicine Through a Curriculum Centered on Changes to Provided Conference Food
Conclusions. An innovative, multimodal nutrition curriculum centered on changes to catered lunch conference food improved resident’s confidence with nutritional counseling. This could feasibly be integrated into other residency programs with supportive leadership and adequate training.
Doxey, R, Krug, M and Tivis, R, The Lunch Conference Diet: Fostering Resident Engagement in Culinary Medicine Through a Curriculum Centered on Changes to Provided Conference Food. February 2021:1-7. doi:10.1177/1559827621994499.