Healthy Kitchens/Healthy Lives in Napa: Part 1

The Healthy Kitchens/Healthy Lives (HK/HL) conference is held in the spring at the Culinary Institute of American's (CIA) west coast campus, called Greystone, in the Napa Valley. Greystone along with the Harvard School of Medicine are the two sponsors of the conference. Greystone is in St Helena a town of about 5000. It's a unique conference in that it's a combination of science, cooking demos and hands-on cooking (taught by CIA chefs) experiences that show how to put the science into practical everyday cooking and eating. Lars Kronmark, CWP, led my class.

 

Outstanding chefs (Suvir Saran, Joyce Goldstein and Mark Furstenberg) do many of the cooking demos along with CIA chefs who join in for hands-on and other classes and tastings. The Harvard faculty is headed by David Eisenberg, MD and Walther Willett, MD. Amy M Miller, MSRD is the dietitian leader of the conference.

 

This year over 450 attended the conferece which included MD's, RD's, RN's and other health care providers with a keen interest in healthy cooking and eating for their patients and themselves. The conference has become so popular that it sells out in the fall for the spring event. This is the second conference I've attended, this year as a speaker. The presenters were honored at a dinner in the Board Room at Greystone. I was lucky to attend it.

 

 

The Board Room at Greystone

 

 

Halibut with Cannellini Beans

 

 

With a little dessert of Chocolate Cake and Sorbet

 

Comments

[Susan]

Thanks, Amy. I loved the whole experience.

[Amy Myrdal Miller, MS, RD]

You were a FANTASTIC presenter at Healthy Kitchens, Healthy Lives, Susan! Thanks for putting so much work into your presentation, and for being so much fun to work with!