Welcome to Zest
Welcome to the first edition of our newsletter. Our plans are to publish this monthly sometime during the last week of every month to update everyone involved in Culinary Medicine with all the great things that are going on across the country. I thought about a lot of names and came up with Zest. It says a lot about the folks who are involved with Culinary Medicine are about.
Most everyone I have met across the last ten years has just this: a zest for life, learning, and teaching. Zest is also that outer skin of citrus and the aromatics that a zested lime, for example, bring to the dish really ramp up the flavor of a recipe. Many of you have heard me say, “I never met a lemon I didn’t zest.”
Lastly, I think that the term zest evokes the excitement and passion that is happening at the intersection of food and health.
Eat well, eat healthy, enjoy life!
Timothy S. Harlan, MD, FACP, CCMS
Our friend and colleague Dr. Anne VanBeber is a Nutritional Sciences faculty member since 1992 and leader of the Culinary Medicine Program at Texas Christian University (TCU), has served as department chair since 1998. She received a BS from Texas Tech University and earned the MS and PhD from Texas Woman’s University.
She led the first partner-site implementation of the Health meets Food courseware and was one of the first to certify in Culinary Medicine. More info »
Anne was the first to answer our Escoffier Interview. This was shamelessly robbed from the Actors Studio questionnaire.
What is your favorite ingredient?
I wish I could name just one, but I will say either garlic, lemon, or balsamic reduction.
What is your least favorite ingredient?
Well, I like most foods and most flavors, but I don’t like gizzards. 😊
What turns you on creatively?
People who are excited to also be creative, adventurous, and try new things – not just in the culinary world, but in everything we do.
What turns you off?
People who are boring eaters. It is not very fun to share a meal with picky people. Also, I don’t like negativity.
What is your favorite recipe or meal?
Anything with a Southeast Asian flavor profile and lots of color and texture.
What culinary flavor or aroma do you love?
Spicy peanut sauce
What culinary flavor or aroma do you hate?
I don’t really hate any flavor, but I don’t like the aroma of overcooked cruciferous vegetables.
What profession other than your own would you like to attempt?
What profession would you not like to do?
I could not do any profession that uses numbers and math all the time like accountant or banker.
Julia Child invites you to a pot luck dinner with James Beard and Aguste Escoffier. What dish would you take?
Interesting that you ask this question, because I discuss Julia Child thoroughly in my Food and Culture class, and we also learn about Escoffier. Julia helped us learn that everyone could cook. James Beard helped us learn that we can be adventurous in our cooking and eating. What a fun meal that would be. While I said above that I love Southeast Asian food, I really love any food that has good textures and also all the taste profiles. I would bring a crusty grilled bread like bruschetta or a flatbread, brushed with garlic and olive oil and topped with caramelized onions, crispy serrano ham, olives, arugula, and some type of strong cheese like manchego, Romano, or even a Gorgonzola, and drizzled with a good thick balsamic or balsamic reduction. Sprinkled with red pepper flakes for the pungent flavor profile.
Culinary Medicine Colleagues in the Media
Health meets Food Partner Sites
Culinary Medicine program at Spectrum Health
Spectrum Health’s culinary medicine program began Tuesday, and the next session Oct. 20 with registration underway. Spectrum Health Ludington Hospital partnered with District Health Department No. 10 and Culinary Medicine at Spectrum… More info »
Gift to University of Vermont Honors Beloved UVM Professor
Dr. Margaret “Peggy” Rosenfeld ’74 characterizes her father, Dr. Albert Smith, as an important and visionary leader, a beloved professor and advisor, and a tireless champion of quality teaching for UVM students. More info »
A new, interprofessional course being taught this month to UB medical students doesn’t take place in a lab or a classroom. Instead, it’s happening in the Culinary Arts department kitchens of SUNY Erie Community College. More info »
PCOM’s culinary medicine course prepares future physicians
Students at PCOM South Georgia in Moultrie are learning the importance of nutrition in the medical field. More info>>>
DC doctors, patients learning to cook with ‘Mediterranean’ diet to help chronic conditions
George Washington University Medical School in D.C. has become the first in the region to roll out a program aimed at educating doctors and community members to consider food as medicine. More info>>>
Certified Culinary Medicine Specialists
Sharp Rees-Stealy Santee Virtual Open House
A virtual open house will be held Saturday, Oct. 10 from 11 a.m. to 2 p.m. The event will feature a virtual tour, Ask-the-Doctor sessions, a cooking demo featuring our culinary medicine physician, Dr. Angelica Neison. More info »
Doctor’s orders: Culinary medicine approach can help during coronavirus pandemic
Sabrina Falquier Montgrain is a doctor of internal medicine with Sharp Rees-Stealy Medical Group and is certified in culinary medicine, providing nutritional education and cooking demonstrations in her volunteer work. More info »
Upcoming CME via Zoom
The Health meets Food team began offering online hands-on cooking classes for CME credit May 2nd. 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].
Carbohydrates and Diabetes: Saturday November 7, 2020, 12:00 pm – 3:30 pm EDT
Pediatric Diet: Sunday November 15, 2020, 3:00 pm – 6:30 pm EDT
Winter classes will resume after the turn of the year. These will be posted soon. More info »
2020 Virtual Poster Session
We were disappointed to not be able to gather this year for The Culinary Medicine Conference. An important part of the conference is the poster sessions. There were many fine posters submitted for consideration, and we will hold a virtual poster session starting at 1:00 PM Eastern, November 20, 2020 via Zoom.
Poster authors will have the opportunity to present and participate in breakout sessions for questions and answers.
Register in advance for this meeting: us02web.zoom.us/meeting/register/tZYpd-6qrzotGNGAsod-Ey6g6vCzskR7rnNl
After registering, you will receive a confirmation email containing information about joining the meeting.
Health meets Food: The Culinary Medicine Conference 2021
June 4 – June 6, 2021 • Virtual Event
Register here » Health meets Food Conference
The Conference Details
The Culinary Medicine Specialist Board is pleased to announce the 7th annual Health meets Food: The Culinary Medicine Conference.
The conference will take place June 4 through June 6, 2020 online using a virtual conference platform that will allow for the full conference experience.
Health meets Food is dedicated to teaching medical professionals and the communities they serve about the important connection between good health and healthy eating.
In addition to the exciting Keynote Speaker, Dr. Marion Nestle, the conference will offer a combination of hands-on cooking modules focused on helping transform the clinical experience, culinary skills-building sessions, evidence-based presentations and panel discussions.
The overarching theme of this year’s conference is culture change: how do we help change attitudes about food and health amongst our patients, colleagues and policy makers.