Join us for the Teen Battle Chef Cook-Off with Dr. Oz!
Judges for the Battle include:
Dr. Oz, Co-Founder Health Corps; Lisa Oz; Dr. Myron Wentz, Founder of USANA; David Wentz, USANA Cheif Executive Officer of USANA;
Rocco DiSpirito, Award Winning Chef; Michael Ferraro, Celebrity Chef
Tomorrow – Thursday, February 23rd from 12:30pm – 2:00 pm
Doors open at 12 noon
Riverview Lounge, 4th Floor, Hammer Health Sciences Center
701 West 168th Street, New York, NY
This event is free and anyone may attend, but seating is available on a first come first serve basis. We look forward to seeing you at Teen Battle Chef with Dr. Oz Tomorrow!
We’ll also be starting a new tradition that evening: FoodEDU (a collaboration of NYC, Columbia, and CUNY) Monthly Meet-Ups at Jimmy’s No. 43, a bar that supports sustainable and local food production. See below for details – we hope to see you there!
Food EDU Monthly Meet-ups
What: Kickoff Event February 23
Time: 5:30-7:30 P
Where: Jimmy’s 43, 43 East 7th St
3rd Thursday Happy Hours w/ $1 off American drafts just for us.
We’ve got the whole back-room to ourselves, come meet everyone & bring friends
For more information contact Alisa Ahmadian ama418@nyu.edu
or check out the WFPA blog
We have many exciting things to share with you!!! So take a look at our newsletter and read up on the latest news, mark upcoming events on your calendar, and check out our weekly job, recipe, and book posting!!!
Check out our latest newsletter here! If you are not subscribed, click on the subscribe button in the left hand corner and sign up with us today!
Job Description: The selected consultants will be required to deliver nutrition education and cooking demonstrations at farmers markets. Workshops will be implemented in select high-need neighborhoods with a range of audiences (adults, seniors, parents, and youth). Head to Good Food Jobs for more information.
For more information about the Stellar Farmers Market Program click here!
_______________________________________________________
The Weekly Recipe for Health Beet Tzatziki Courtesy of Martha Rose Shulman, New York Times
Directions
1. Grate the roasted beets on the large holes of a grater.
2. Smash the garlic with the salt in a mortar and pestle. Add the lemon juice, and let stand for 10 minutes. Stir into the yogurt. Add back pepper to taste, and adjust salt. Stir in the beets and the dill. If you want a thinner consistency, more like a sauce, add more yogurt to taste.
_______________________________________________________
The Weekly Book Food Fight Contributors: Wendell Berry, Hallie Detrick, Emmett Hopkins, P.J. Huffstutter, Daniel Imhoff, Wes Jackson, Fred Kirschenmann, Melanie Mason, Martha Noble, Michael Pollan, Robin Rauzi, Timothy Rice, Jim Robbins, Timothy Wise
Food Fight translates the complex policies of the Farm Bill for the everyday citizen. This topic is broken down into 20 easy to digest chapters, each accompanied by illustrations, tables, and photographs. Public health, land stewardship, national security, local food movements, ecosystem-based farming, and energy are just a few of the many topics addressed. The book is a primer for anyone who cares about the future of our food and farming policies in the 21st century.
On January 21, FPOP hosted a viewing party in support of the second annual TEDxManhattan: Changing the Way We Eat. Students heard from distinguished food and farming experts as they explained the current state of our food system, the impact on our bodies and our future, and what is being done to fight back.
Birke Baehr, the first speaker and one very impressive young boy, set the tone for the day by giving us as Americans and consumers a choice: “We can pay the farmer or we can pay the hospital.” Baehr’s plea considers the fact that the market forces driving up the use of pesticides and antibiotics in our food supply will not simply disappear despite the immense financial and public health burden to society. Attesting to the power of industry, Wenonah Hauter shed light on the fact that farmers are stuck in non-negotiable contracts making just enough to stay afloat as the profits of Monsanto and other factory farming giants soar.
Dr. David Wallinga spoke of the toxic substances in our food supply. The effect has been disastrous: a growing threat of antibiotic resistant strains of salmonella, e. coli, and MRSA. But factory farms aren’t the only ones to blame here. Disturbingly, NHANES data show that meat consumption in the U.S. is more than three times the global average. Its no surprise that the U.S. consumer demands more meat at increasingly lower costs perpetuates this cycle of unfair and unsustainable farming practice.
Bob Lawrence encouraged us as consumers to “vote with our fork” in the absence of political support for changing this food system – for eradicating the use of pesticides and CAFO’s. Essentially, we need to purchase from farmers who raise their animals sustainably, ethically, and free of antibiotics.
Urvashi Rangan reminded us that labels on food products also have a great impact on what people choose to consume, but “value-added” labels can be misleading. Take a look at the new movement by the corn refiners to rename high fructose corn syrup as “corn sugar”. While misleading labels are only piece of this problem, Urvashi urges the public and Congress to stop the government’s arcane labeling and use consumer demand to drive progress in transparent and accurate labeling.
Jamie Oliver delivered his award-winning speech on the impact of mass-marketing campaigns for calorie-dense and sugary foods on our children’s health. His talk is better viewed in full, so please watch it here!
Photo by Andrea Popovech
Stephen Ritz gave a riveting talk moving many of our TedX audience members to cheer during and after. Ritz is a teacher in the South Bronx where 25% of residents are unemployed, 40% are living in poverty, and the median income is $20,000. He began using Indoor Edible Walls as a learning-based project to not only teach his students about healthy eating habits and plant biology, but to provide a learning opportunity about entrepreneurship and business. Proving the efficacy of empowerment, attendance in Ritz’s class has increased from 40% to 93% and all of his students of this first cohort have gone on to attend college.
Fred Kirschenmann spoke to the necessity of nurturing our soil back to health if we really want to change the way we eat. Unfortunately conventional methods of farming have destroyed more than 50% of topsoil and degraded more than 25% of the remaining topsoil. However, innovative agricultural researchers and soil scientists are coming up with eco-friendly ways to renew soil, such as switching from a two-year corn, soybean rotation to a three-year corn, soybean, oat/red clover crop rotation. Doing so can reduce pesticide use by 97% and reduce synthetic fertilizer use by over 90%.
Send us an email if you would like to get involved in FPOP’s mission to raise campus awareness about these and other pressing food policy issues!
