Common Ground Speaks: Food, Are We What We Eat?

A dynamic conversation on practical healthy eating and the psychology and ethics of food

January 28, 2016
Far Brook School
Short Hills, NJ

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What The Fork with Tracy Anderson at c/o The Maidstone

February 2, 2016
c/o The Maidstone
East Hampton, NY

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What The Fork Should I Cook (If I Have No Time)

March 16, 2016
Natural Gourmet Institute

Preparing healthy, satisfying meals daily is easier than you think, and it can be fun! Join Stefanie Sacks—Chef, Culinary Nutritionist and author of What The Fork Are You Eating?—to learn how you can break down culinary barriers that are preventing you from cooking. You will explore fundamental knife skills and effortless food preparation techniques to create simple, nutritious and delicious dishes. Stefanie will teach you how to build a foundation for clean eating, so putting nourishing meals on your table can easily become your new routine.

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Food Therapy

March 28, 2016
Natural Gourmet Institute

It is no secret that proper nourishment can be a powerful aid to the healing process. In the Cooking for People with Illness Certificate Program, students will learn about whole systems biology, core nutritional imbalances, and how to translate a dietary prescription into practical meal preparation. Students will gain an understanding of how specific diets and cooking techniques relate to different illnesses. The course will consist of lectures, case study discussions and kitchen lab sessions. Stefanie will be a guest speaker on this date. 

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Integrative Functional Nutrition Academy (IFNA) Culinary Therapeutic Nutrition Immersion

April 29-May 1, 2016
Eastover Estate & Retreat
Lenox, MA

IFNA chef collaborative team is excited to guide you in this “hands-on” transformative culinary therapeutic nutrition experience!  Therapeutic elimination diets come alive in this case-based, kitchen-centric immersion where you will dig in and translate evidence-based clinical nutrition guidelines for some of the most important diet therapies (gluten/casein free, FODMAPs, comprehensive elimination diets) into delicious recipes and menus for your patients.  You will take home a therapeutic elimination diet culinary toolkit that has been “taste-tested” and nutritionist approved- ready to integrate in your practice on Monday morning!  In addition to the culinary therapeutic nutrition classes, you will also enjoy and have the opportunity to practice mindful eating, meditation, yoga and qi gong for a truly holistic retreat!

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Food As Medicine

November 2016
Kripalu Center for Yoga & Health
Stockbridge, MA

This universally acclaimed professional training program provides health professionals with the foundation they need to effectively integrate nutrition into clinical practice—and their own lives. Food as Medicine’s remarkable faculty includes the country’s leading lifestyle medicine clinicians and researchers as well as some of our most gifted holistic nutritionists, mind-body practitioners, patient advocates, and chefs. Participants will leave grounded in the fundamentals of sound nutrition, knowledgeable about cutting-edge research, and prepared to confidently and compassionately guide their patients toward practical life-giving healthy nutrition. Delicious, whole-foods meals are served during the training along with lively food demos that further inspire a meaningful nutritional transformation.

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Cooking for the Health of It

May 17-19 & October 11-13, 2016
Canyon Ranch
Lenox, MA

Discover top techniques, recipes and tips for healthy eating as a family. Canyon Ranch professionals will be joined for this event by special guest Stefanie Sacks, MS, CNS, CDN a culinary nutritionist and author of What the Fork Are You Eating?: An Action Plan for Your Pantry and Plate. She’ll lead a Lunch & Learn demo with favorite foods, and you can attend presentations on the healing power of foods, an integrative approach to eating and more. Learn practical strategies for preparing nutritious, family-pleasing meals for the holiday season and year-round. You may totally transform the way you think about food – for the better!

Details TBD