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The Mediterranean Diet and Obesity Challenge

From Pachi to YOU !!!!  In my humble opinion…….Just arriving from Milan this week, while working on a book with a scientist and writing recipes for his students, I came to a startling conclusion. Studies may show many versions of dietary habits and the various populations of the world, but none has been able to come up with a theory that will reduce obesity in the US.
The one single diet that is being talked about the most in Universities nowadays, the Mediterranean diet, will never be able to get the american population back into track. European way of life, is what is most different in the characterization of these humans. And this, can not be copied in the societal structure of the US.
For one, the fact that Europeans sit and enjoy the food they eat and the wine they drink, is one of the major differences in both societies. The level of hormonal stress in each eating atmosphere is completely different and begins one of the cellular intoxications of one and allows for the emotional detox of the other.
Weekends, especially sundays are days for families to walk around town, sit and watch others, take the train to towns where friends or family will meet them for a glass of wine or a day on the lawn with fresh bread, cheese and sun to release all the emotions held up by the week of work. Sharing with others, talking about politics, religion and even family issues is done in parks, along rivers, and other community oriented places. This too, allows for the human nature of people to connect, release and restart the week with a new charged brain, that is not only less tired but also less stressed; unconsciously. Children too, feel the emotions released in communal exchanges, good and bad, loud and silent, allowing them to learn how to manage their future emotional distresses.
The work load might be just as stressing in both continents, but the way to get to and from work is a bit different, the scenery, the home structure, begging with breakfast at home, the food they take or send to schools and offices, and the even the kitchens are constructed differently. They are made to be used, to be refilled several times a week and to be producing smaller amounts of foods for a family of 3 or 4. It is completely visible and felt if you attend an appliance fair in Europe and one in the US. The european refrigerator, for example, is much smaller, it is designed for a different consumer, much to the joy of those watching them as for those using them. They are sleek, practical, quiet, and take up 20 to 30 percent less space than american appliances do. 
Beyond the food being served, eating is a joyful event. There is no staring at people eating the bread or sipping the wine. If people order dessert, the size of the dish is definitely for one, therefore there is no need to bring six spoons to one order. And no one leaves the table feeling stuffed and saying it. There is no such thing as guilt at the mediterranean table. There is joy, conversation, sometimes heavy conversation, but always communication. No ipads on children, iphones on adults, only people enjoying the moment with all their electronics in their bags where they belong.
And by the way, kitchen design is far ahead in new products that we would tend to believe so. I just found high quality flash freezers, steam ovens, vacuum packers and food defrosters and coolers, all the size of a medium to small sized microwave oven, placed in walls that take almost no space, all available to the european men and women that cook at home. And by the way eat out a lot too!

Patricia McCausland – Gallo, CCP –  Foods and Nutrition – 

Pachi´s Blog en Creative Culinary

Menus of Change 2013 Summit, Harvard and CIA

Creative Culinary at Menus of Change
Summit 2013
Yesterday I arrived from Cambridge after attending the Summit MENUS OF CHANGE 2013 -The Business of Healthy, Sustainable and Delicious Food Choices. The attendance of those there showed the great interest from the medical, industrial, institutional, and culinary communities in getting together to solve a problem of great human and economic proportions that the Unites States has to resolve. Moreover, being the United States, the one country that leads the world  as the most innovative global society, this is of great importance. Every other country wants to follow its footsteps; if unsolved this could render a world with lower life expectancy. 

Menus of Change is the democratic way of solving this unstoppable problem. It is a dramatic change towards the positive in the new era we are entering. Obesity and all of its terrible consequences are issues to be taken very seriously as this Summit has shown. The US exports its solutions for feeding humanity both socially, as aid, and emotionally, as it exports the American dream. Sometimes this can perfect, as it has been, the most humane way to help third World countries abolish famine and disease. At its worst, citizens from other countries follow the excesses and bad habits that come  from learning to produce and consume food and others, (i.e. serving and shipping containers, plastic bags, soda cans, etc.) in excess. Unhealthy chains of restaurants use methods to produce, pack and store foods for longer shelf life and more intense flavor, with the use of artificial colors, chemicals, pesticides and GMOs. As countries grow, so does their need to be like Americans and obesity rates grow, i.e. China. Equally, as immigrants arrive in the US their weights increase; second generation Americans are just as obese  or heavier than the average American.

Menus of Change is the first summit, of many to come, that addresses this issue from the perspective of all parts of society as well as public policy. It takes the WHOLE to change social patterns. Solutions must be inclusive to achieve the desired goals. It is in this respect that I believe I met my reason for being at the Summit. Creative Culinary was born after I was a producer of wholesale bakery products for 18 years, (with no problems in sight such as less clean water and high footprint thoughts). Creative Culinary, has, since 1996, taught students, parents, community leaders, health institutions and special children to look at food as their friend, and yes, as their fuel for life. Good fuel, healthy life, good driving; bad fuel, car jiggers and so does the body. Many countries still need food to develop their populations physically and mentally. In the United States, in the past century, food has evolved from being a commodity needed to sustain the growing American population, to creating an obese and sick population. Other countries where humans still use their bodies as a method of transportation, job fulfillment and family development, still need food for fuel. Many children of the world walk for hours to get to school, their parents’ work is mainly hard labor in very hot and humid climates, others in cold and indifferent lands and their mothers must provide them with sustenance for a life to come. 
Each of us who attended the summit has their own journey in a new world of sustainable and healthy foods and well balanced diets. The goal: a society where we all care. By having gotten us all together in a room for 3 days of presentations from all sides of the industry we have all learned that we are all on the same path. It is much more effective when we each feel the passion that drives others through bumpy roads. Together we will work on implementing the principles and concepts of the general operation in each of our own sectors.
Let Menus of Change 2013, the Harvard and Culinary Institute of America initiative be a drop in the ocean that creates waves that touch all of our planet.
Patricia McCausland
PRESENTERS

Below it the list of 2013 speakers and panelists with links to each person’s biography. Information about 2014 presenters will be added early in 2014.

Fedele BauccioCEO of Bon Appetit Management Company (Palo Alto, CA)
Rick BaylessChef-Owner of Frontera Grill, Topolobampo, and XOCO (Chicago, IL)
Jeremy BearmanExecutive Chef at Rouge Tomate (New York, NY)
JoAnne BerkenkampConsultant on building healthy, sustainable food systems (Minneapolis, MN)
Jane BlackAuthor and Journalist (Brooklyn, NY)
Sheila BowmanSenior Manager of Outreach and Education for the Monterey Bay Aquarium’s Seafood Watch (Monterey, CA)
Nicki Briggs, MS, RDChief Communications Officer for Agro Farma (Norwich, NY)
Lisa Carlson, MS, RDDevelopment Nutritionist in Research and Development for Unilever Food Solutions, North America (Lisle, IL)
Stephanie ChenevertGlobal Marketing Manager, Food Services Team at Google, Inc. (Mountain View, CA)
Lilian Cheung, ScD, RDDirector of Health Promotion and Communication, Editorial Director of Nutrition Source at the Harvard School of Public Health—Department of Nutrition (Boston, MA)
Gail Christopher, PhDVice President for Programs at the W.K. Kellogg Foundation (Battle Creek, MI)
Sierra B. ClarkDoctoral candidate in the Department of Nutrition, Food Studies, and Public Health at New York University (Washington, DC)
Jorge Leon Collazo ’82Executive Chef for New York City Public Schools (New York, NY)
Christy ConslerSenior Vice President of Human Resources and Corporate Sustainability at Jamba Juice (Pleasanton, CA)
Stefano CordovaSenior Vice President of F&B Innovation and Executive Chef at Au Bon Pain (Boston, MA)
Cheryl DahleFounder and Executive Director of Future of Fish (Bethesda, MD)
Greg DrescherVice President of Strategic Initiatives & Industry Leadership at The Culinary Institute of America (St. Helena, CA)
Mark Erickson ’77Provost of The Culinary Institute of America (Hyde Park, NY)
Debra EschmeyerCo-founder and Partnerships & Policy Director of FoodCorps (New Knoxville, OH)
Maria FeichtChief Brand Officer and Executive Team Member for Au Bon Pain (Boston, MA)
David FellerFounder and CEO of Yummly (Palo Alto, CA)
Julio Frenk, MDDean of Faculty at the Harvard School of Public Health and T & G Angelopoulos Professor of Public Health and International Development (Cambridge, MA)
Christopher Gardner, PhDAssociate Professor of Medicine at Stanford University, Director of the Nutrition Studies Group and the Postdoctoral Research Fellow Training Program at Stanford Prevention Research Center (Palo Alto, CA)
Victor A. L. Gielisse, DBA, CMC, CHEVice President of Advancement & Business Development at The Culinary Institute of America (Hyde Park, NY)
Danielle GouldFounder and CEO of Food+Tech Connect (New York, NY)
Harvey HartmanFounder and Chairman of The Hartman Group (Bellevue, WA)
Frank Hu, MD, PhDProfessor of Nutrition and Epidemiology and co-director of the obesity epidemiology and prevention program at the Harvard School of Public Health, Professor of Medicine at the Harvard Medical School and Brigham and Women’s Hospital (Boston, MA)
Andrea IllyChairman and CEO of illycaffè (Trieste, Italy)
Betty Izumi, PhD, MPH, RDAssistant Professor in the School of Community Health at Portland State University (Portland, OR)
Wayne B. Jonas, MDPresident and CEO of Samueli Institute (Alexandria, VA)
Sam KassExecutive Director of Let’s Move and Assistant Chef at the White House (Washington, DC)
Michael KaufmanPresident of Centerplate Restaurant Group (Chappaqua, NY)
Ellen KennedyManager of Environment and Climate Change for Calvert Investments (Bethesda, MD)
Diane KochilasConsulting Chef, Cookbook Author (Athens, Greece and New York, NY)
Kristy Lambrou, MS, RD, CDNSPE Certified Culinary Nutritionist for Rouge Tomate (New York, NY)
June Jo LeeVice President of Strategic Insights for The Hartman Group (Bellevue, WA)
David S. Ludwig, MD, PhDPediatrician and Researcher at Children’s Hospital, Professor of Pediatrics at Harvard Medical School, and Professor of Nutrition at Harvard School of Public Health (Boston, MA)
Simon MarshallPresident of Unilever Food Solutions, North America (Lisle, IL)
John MitchellVice President of Product Development at LYFE Kitchen, Retail (Mill Valley, CA)
Randy RiceSeafood Technical Program Director for Alaska Seafood Marketing Institute (Seattle, WA)
Jason Riis, PhDAssistant Professor of Business Administration at Harvard Business School (Cambridge, MA)
Eric Rimm, ScDAssociate Professor, Epidemology and Nutrition, Harvard School of Public Health and Harvard Medical School; Director of the Program in Cardiovascular Epidemiology (Boston, MA)
William RosenzweigManaging Partner, Physic Ventures, LLC; (San Francisco, CA)
Tim Ryan ’77, CMC, Ed.DPresident of The Culinary Institute of America (Hyde Park, NY)
Suvir SaranChef, Consultant, and Author (New York, NY)
Barton SeaverDirector of the Healthy & Sustainable Food Program at the Center for Health and the Global Environment at the Harvard School of Public Health (Cambridge, MA)
Pam Smith, RDNutritionist, Consultant, Author, Radio Host
Sal SunseriPartner/Owner of P&J Oyster Company (New Orleans, LA)
Rafi Taherian, CECExecutive Director of Yale Dining (New Haven, CT)
Kirsten Saenz TobeyFounder and Chief Innovation Officer for Revolution Foods (Berkeley, CA)
Ken ToongExecutive Director of University of Massachusetts Auxiliary Enterprises (Amherst, MA)
Peter TruittPresident of Truitt Brothers, Inc. (Salem, OR)
Scott UehleinVice President of Food & Beverage and Corporate Chef for Canyon Ranch (Tucson, AZ)
Arlin WassermanChair of the Menus of Change Sustainable Business Leadership Council, Principal and Founder of Changing Tastes (Gaithersburg, MD)
Matthew WeingartenExecutive Chef and Culinary Director for Unique Solutions at Sodexo
James D. WhiteChairman, CEO, and President of Jamba Juice Company (Emeryville, CA)
Walter Willett, MD, DrPHChair of Menus of Change Scientific and Technical Advisory Council, Professor of Epidemiology and Nutrition and Chairman of the Department of Nutrition at Harvard School of Public Health, Professor of Medicine at Harvard Medical School (Boston, MA)
Rick WolffDirector of Culinary Innovation, H. M. S. Host (Lancaster, PA)
Olivia WuCommunity Manager, Food Team, Google, Inc. (Mountain View, CA)
Marc ZammitVice President of Corporate Sustainability for Compass Group USA (Los Gatos, CA)
Anthony ZolezziConsultant, environmental entrepreneur, author (New York, NY)

Pachi´s Blog en Creative Culinary
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patricia

Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.