From Food As Medicine

Cooking-in-Community

Cooking In Community

By Marti Wolfson

I recently returned from my 4th annual Food as Medicine Conference (FAM), a training program for health professionals to effectively integrate nutrition into their practices. I like to think of this community as my professional family. The 4-day program includes cutting edge presentations given by leading Functional Medicine and Integrative doctors, nutritionists, dietitians, social and environmental activists as well as incredible lunches created by Culinary Director Rebecca Katz. Two years ago Rebecca formed a team of us Cooks on Call (COC), Culinary Nutrition Educators, who help translate the science of nutrition in the kitchen. It’s one thing when doctors tell their patients to eat kale but it’s a whole other ballgame when they can tell that patient 5 different ways to prepare it.

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Mustard-greens

Mustard Greens – The Eccentric Relative

By Catherine McConkie

Like a lovable yet eccentric Auntie you never know what you’re going to get with mustard greens. Sweet and spicy, potentially edgy and bitter, mustard greens can be unpredictable when it comes to flavor. As a result, many people approach the temperament of mustard greens with caution…or skip them over altogether. A member of the cruciferous family, these nutritional powerhouses can bring delight to the table and taste buds once you have insight as to how to work with them.

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