Eisenberg Travels to UC for Lecture and the Opening of Turner Farm Teaching Kitchen September 23-24

Preparing food

The University of Cincinnati’s Center for Integrative Health and Wellness welcomes David Eisenberg, MD, associate professor at the Harvard University School of Public Health, to speak at this year’s 5th annual Dr. Khushman V. Sanghvi Memorial Lectureship on the Mind-Body Interface in Health and Healing.

Eisenberg will present “Nutrition and Mindfulness in an Era of Obesity and Diabetes—Might Teaching Kitchens Serve as Catalysts of Personal and Societal Transformation?” at noon, Friday, Sept. 23, in the Medical Sciences Building’s Kresge Auditorium.

Through a gift from UC cardiologist Vijay Sanghvi, MD (1935-2015), an adjunct professor in the division of cardiovascular diseases, and his daughters, UC created the annual endowed lectureship with the goal of exposing health care professionals and interested community members to the importance and benefit of complementary and integrative medicine, including mind-body practices. The lecture is jointly sponsored with the UC Heart, Lung and Vascular Institute. CME credit is available. For more information on the lecture, contact Lisa Doogan, lisa.doogan@uc.edu

Eisenberg will also speak at events celebrating the installation of a “teaching kitchen” at Cincinnati’s largest local organic farm, Turner Farm Inc. Indian Hill. The kitchen will be used for educational programs on healthy living, including culinary and nutritional literacy, mindful eating, movement, self-care and personal responsibility for health in close collaboration with the UC Center for Integrative Health and Wellness.

Center faculty members will use the kitchen to teach medical students, nurses, physicians and other health care professionals and students about integrative health practices and principles, with a focus on food as medicine for patients and themselves.

The new kitchen will be unveiled with two dinners, and net proceeds will benefit the center’s educational and experiential programs being developed at the teaching kitchen.

On Friday, Sept. 23, there is a “Harvest to Healing” dinner for 50 people at 5:30 p.m.; tickets are $500 per person. On Saturday, Sept. 24, at 5 p.m., there is a “Seed to Soul” dinner seating approximately 200 people; tickets are $250 per person. Both nights feature a specialized menu by local caterer Jeff Thomas in collaboration with Eisenberg and guests Aviad Harmati, PhD, professor of integrative physiology at Georgetown University, and Chef Adam Busby, general manager of the Greystone campus at from the Culinary Institute of America.
For more information or to make reservations, please visit www.turnerfarm.org.

This entry was posted in Articles. Bookmark the permalink. Both comments and trackbacks are currently closed.