This week’s Blue Plate Special – did you know we have an award-winning blogger in our midst? Meet registered dietician Kath Younger, who blogs about healthy food and her life as a bakery owner at KathEats.com. Since 2006 she has chronicled just about EVERYTHING she’s eaten. Now that’s what I call a blogging superstar! Check it out at KathEats.com and stop into the Great Harvest Bakery and say hello!
Jenie Libby is a writer of food, travel, fiction, essay, and a lover of diner ephemera. She started out a transplanted-from-Pittsburgh restaurant reviewer, but quickly found there’s more to Cville than its restaurants, wine, and the “Which restaurant will close next?” drama. There are stories. LOTS of stories. Previously called “edible cville”‘ Jenie now shares these food stories on “The Diner of Cville…” a blog with recipes, reviews, vintage cookbooks, photos, and of course, diners. She’s not a foodie or a snob. Just someone who loves to cook, eat, and write about both.
Hi! I’m Rita Smith, a Registered Dietitian and Certified Diabetes Educator. I’ve been working in the field of nutrition and disease prevention for over 35 years, and currently work at Martha Jefferson Hospital in Charlottesville, VA. I look forward to chatting with you each week on various nutrition topics – from using dietary approaches for cholesterol reduction to managing the painful symptoms of irritable bowel syndrome.
Nutrition is ever-changing and can even be confusing. I hope to make sense of current nutrition topics and provide reasonable, healthy-eating tips for you and your family to be well and stay well. Of course, for medical advice, diagnosis, treatment and care, be sure to work with your own health care provider.
Hi! I’m Rita Smith, a Registered Dietitian and Certified Diabetes Educator. I’ve been working in the field of nutrition and disease prevention for over 35 years, and currently work at Martha Jefferson Hospital in Charlottesville, VA. I look forward to chatting with you each week on various nutrition topics – from using dietary approaches for cholesterol reduction to managing the painful symptoms of irritable bowel syndrome.
Nutrition is ever-changing and can even be confusing. I hope to make sense of current nutrition topics and provide reasonable, healthy-eating tips for you and your family to be well and stay well. Of course, for medical advice, diagnosis, treatment and care, be sure to work with your own health care provider.
A monster weekend is coming up here in Charlottesville! Listen to the Suzy Scoop to get the heads up everything going on. Find Suzy Said online at http://www.suzysaid.com/charlottesville
Tune in for imformation on a special event at the Omni Hotel on on November 13! The Junior League of Charlottesville has a can’t miss event! Check out www.jlcville.org for even more details
Amy Eastlack – aka SuzySaid – gives you the scoop on what’s happening in
and around town this weekend. From activities with the kids – to a night
out with the girls – to a romantic dinner with your special someone – and
everything in between – Suzy has the Scoop on when and where you need to
Amy Eastlack – aka SuzySaid – gives you the scoop on what’s happening in
and around town this weekend. From activities with the kids – to a night
out with the girls – to a romantic dinner with your special someone – and
everything in between – Suzy has the Scoop on when and where you need to
be!
Hi! I’m Rita Smith, a Registered Dietitian and Certified Diabetes Educator. I’ve been working in the field of nutrition and disease prevention for over 35 years, and currently work at Martha Jefferson Hospital in Charlottesville, VA. I look forward to chatting with you each week on various nutrition topics – from using dietary approaches for cholesterol reduction to managing the painful symptoms of irritable bowel syndrome.
Nutrition is ever-changing and can even be confusing. I hope to make sense of current nutrition topics and provide reasonable, healthy-eating tips for you and your family to be well and stay well. Of course, for medical advice, diagnosis, treatment and care, be sure to work with your own health care provider.
Hi! I’m Rita Smith, a Registered Dietitian and Certified Diabetes Educator. I’ve been working in the field of nutrition and disease prevention for over 35 years, and currently work at Martha Jefferson Hospital in Charlottesville, VA. I look forward to chatting with you each week on various nutrition topics – from using dietary approaches for cholesterol reduction to managing the painful symptoms of irritable bowel syndrome.
Nutrition is ever-changing and can even be confusing. I hope to make sense of current nutrition topics and provide reasonable, healthy-eating tips for you and your family to be well and stay well. Of course, for medical advice, diagnosis, treatment and care, be sure to work with your own health care provider.
Host Rick Moore speaks with Dr. Martin Albert (Virginia Integrative Medicine), Dr. Paul Lyons (UVA Neurologist), and Ivana Kadija (chairwoman of School Health Advisory Board) about sugar in the school systems. Topics covered include: foods served in school cafeterias, nutritional standards, countries that have healthy diets in the schools, and more. Did you know that in order for children to have a good attention span during the school day they need healthy carbs and fats in their diet? Also, the USDA recommends less sugar in a daily diet for children than the amount of sugar served in school lunches.
Sky-rocketing food costs, riots over prices, floods and famines. That’s the dark future predicted by Paul Roberts in his new book, The End of Food. He reviews the various pressures on food, and the many problems that technology will have to solve.
What are the true costs of buying food from around the globe? How much food can we grow close to home? Is it enough to support us and can we afford it?
These and other questions inspired a UVA class to conduct assessments of Charlottesville’s glocal (global + local) food system.
The class, consisting of both graduate and undergraduate students, is titled “Healthy Communities, Healthy Food Systems (Part III): Global-Local Connections” and is taught by Timothy Beatley, Teresa Heinz Professor of Sustainable Communities, Department of Urban and Environmental Planning, and Tanya Denckla Cobb, Senior Associate, Institute for Environmental Negotiation. Sponsored by UVa’s Center for Global Health, and designed for planning students, the class has drawn students from numerous disciplines.
The UVA class assessments are the next step in a longer-term community project to foster better links between local farms and community schools and organizations, food stores, restaurants and residents. Nine class teams have analyzed food-related entities in Charlottesville: farms, families, grocery stores, restaurants and community organizations. Each group examined local and global inputs, searched for potential local sources and identified methods to improve connectivity within local or global food systems. At this presentation, they look forward to sharing their findings.
(write up and timeline provided by Regine Kennedy)
Timeline
0:00 Podcast Introduction
0:46 Project Introduction by Professor Tim Beatley and Tanya Denckla Cobb
Describing the local and global context of food systems and the scope of the course project presentations.
6:44 Project: Wild Oats Farm presented by Nick Feucht and Nicolette Leung
Understanding the challenges of managing land organically, observing conservation practices, while raising natural meat products for niche markets.
16:37 Project: Roundabout Farm presented by Jenny Jackson and Elaine Quick
Profiling a small, sustainably managed, independent farm’s primary inputs from a geographic and sourcing perspective.
21:10 Project: Feast! presented by Fania Gordon and Meg Johnstone
Creating a Best Practices Guide based on the successful example of a gourmet food store that supports the local system.
27:48 Project: Blue Moon Diner presented by Esther Diehl and Sara Teaster
Assessing the viability of using locally sourced foods at a local, moderately priced restaurant.
36:11 Project: Chipotle presented by Jonathan Coble, Alexandra Rosas and Clarice Newton Zusky
Analyzing local food options for a national food chain and its impact on our community food system.
43:24 Project: University of Virginia Dining Services presented by Linda Bartusiak and Laura Sparks
Looking at what we feed ourselves and how far we have come: Reviewing Newcomb Dining Hall food offerings.
49:56 Project: Jefferson Area Board for Aging presented by Megan Bucknum and Regine Kennedy
Understanding the challenges of providing locally grown food to a specialized population.
58:35 Project: Blue Ridge Area Food Bank presented by Ben Chrisinger and Lauren Short
Assessing the potential for including local food in a food bank’s distribution system.
1:08:10 Project: Harold Folley and the Folley Family presented by Jennifer Feigert and Thomas Roberts
Working to understand factors that influence food-purchasing decisions for a family living in Charlottesville’s public housing projects.
1:14:25 Q & A / Community discussion
2:00:35 End of program
This week’s Blue Plate Special – did you know we have an award-winning blogger in our midst? Meet registered dietician Kath Younger, who blogs about healthy food and her life as a bakery owner at KathEats.com. Since 2006 she has chronicled just about EVERYTHING she’s eaten. Now that’s what I call a blogging superstar! Check it out at KathEats.com and stop into the Great Harvest Bakery and say hello!
Nutrition is ever-changing and can even be confusing. I hope to make sense of current nutrition topics and provide reasonable, healthy-eating tips for you and your family to be well and stay well. Of course, for medical advice, diagnosis, treatment and care, be sure to work with your own health care provider.
Sky-rocketing food costs, riots over prices, floods and famines. That’s the dark future predicted by Paul Roberts in his new book, 
What are the true costs of buying food from around the globe? How much food can we grow close to home? Is it enough to support us and can we afford it?