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Cook Well, Eat Well, Live Well Series
 
 

Taming the Heat of Inflammation through the Foods you Eat

 
 
   
  

Join keynote speaker Geeta Maker-Clark, M.D. in the kitchen for an evening of food and hands-on education about what we eat and inflammation in the body.

COOK WELL, EAT WELL, LIVE WELL

THURSDAY, FEB. 18 from 5-9 PM

ICC North, Dogwood Hall, 5407 N. University St.

CLICK HERE TO REGISTER

Dr. Geeta Maker-Clark is a board certified integrative family physician, the coordinator of Integrative Medical Education, co-director of the Culinary Medicine program, and Clinical Assistant Professor at Pritzker School of Medicine, University of Chicago.

CME: 2 Hours   Cost: $150

BREAK OUT SESSIONS INCLUDE

“Fish Cookery Boot Camp”
Learn how to shop for sustainable fish and cook the highest omega-3 fatty acid fish using healthy cooking techniques.
Instructors: Chef Keith Shank, Assistant Professor, Culinary Arts Institute, Illinois Central College, and Owner, XO Artisan Chocolate Co.; and Anne Patterson, RD, Living Earth Farm, Nutrition Instructor, Culinary Arts Institute, Illinois Central College and member Sitka Salmon Shares.

“Winter Salads with Nutty Nutrition”
Learn what seasonal salad ingredients have the highest nutrients and phytochemicals to prevent and subdue inflammation. Also, learn why certain nuts and seeds should be used in salad recipes and how to dress your salads with creative dressings.
Instructor: Chef/RD Golda Ewalt, Director Dietetic Internship Program, OSF Saint Francis Medical Center.

“Desserts without the Guilt”
Learn why Mediterranean inspired desserts are packed with flavor and nutrition and how to make them.
Instructors: Chef/RD Erin Meyer, Executive Director, Spence Farm Foundation; and Maria Alamo, RD, MPH, President of Salud Consulting, Inc.

Questions about the Program?
Call 309-672-4598 or email mdurdel@uicomp.uic.edu to register by phone or for more info.

  
 
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