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THE GRAPEVINE
Teachers College, Columbia University
S p r i n g 2 0 1 8 eliac disease experts from around the world met last month for a two-day conference hosted by the Celiac Disease Center at Columbia University. There were over 400 researchers, physicians, dietitians, other health professionals and patients in attendance from 15 countries. We had our own little crowd of 16 current Program in Nutrition students, three graduates and one faculty member! Experts gave an update on celiac disease, an autoimmune digestive disorder of the small intestine which has increased 5-fold in the US since the 1950s. The only treatment is strict avoidance of gluten, the main protein in wheat, barley and rye, to prevent complications like osteoporosis and cancer. Researchers like Jonas Ludvigsson, MD, from Sweden’s Karolinska Institute said that in addition to the needed genes and exposure to gluten, triggers for celiac disease might be a common viral infection, makeup of the gut microbiome and even stress. Dr. Ludvigsson showed data that suggested celiac disease is likely not related to breastfeeding, amount and timing of gluten introduction as a child, vaccinations or other intrauterine environmental factors as previously thought. Researchers from the Mayo Clinic presented NHANES data that showed the increased rates of celiac
Celiac Disease Symposium
By Jen Cadenhead & Shari Keats
C
In this issue... Continued on page 4 Letter From the Editor Page 2 Fresh Off the Vine Page 3 Annual Nutrition Program Alumni Panel Page 5 New Student Notes Page 6 The Ultimate Reading Guide Page 7 Farm Bill 101 Page 9 Yoga for Athletes Page 11 Movie Night Page 12 Rosemary, Basil and Thyme, Oh My! Page 13 TC’s 2nd Annual Dr. Martin Luther King Jr. Oratorical & Spoken Word Page 14 On the Internship Front with Chelsea Amengual Page 15 Spring Fare Page 16 N U T R I T I O N N E W S L E T T E R
S T A F F Editor
Jasmine Hormati
Nutrition & Public Health
Faculty Advisors
Randi L. Wolf
Isobel R. Contento
Contributing Writers
Chelsea Amengual
Dietetic Intern
Faith Aronowitz
Nutrition & Exercise Physiology
Jen Cadenhead
Nutrition & Public Policy
Arthur Gillman
Nutrition & Education
Shari Keats
Nutrition & Education
Lesley Kroupa
Nutrition & Public Health
Jade Lopez
Nutrition & Education
Tanya Mezher
Nutrition & Education
Michelle Rubenstein
Nutrition & Education
Lindsay Stone
Nutrition & Exercise Physiology
Brooke Marsal
Nutrition & Education
Carly Wertheim
Nutrition & Education
The Grapevine Letter From the Editor Dear Students, Faculty, Alumni and Staff, Happy spring everyone! This is my first issue as Editor-in-Chief of The Grapevine and I’m really excited to work with you on our newsletter! During my tenure, I’d like to build upon the hard work of all the previous editors. Given the current political climate, I encourage you all to use The Grapevine as an outlet to discuss important topics and issues – highlighting both the negatives and positives, examining your personal interests and maybe sharing a delicious recipe or two! As I embark on this journey as editor, I can't help but be thankful for all the experiences I’ve had that has lead me to this point in my education and career. If someone would have told me that I’d be the Editor-in-Chief of our program's newsletter when I first started graduate school, I would have never believed them. But that’s the beauty of this program. From professors to colleagues, we are surrounded by some of the most hard-working and inspirational people in this field who foster a supportive and encouraging environment for us to explore our passions and the possibilities - even the ones we never imagined for ourselves. At times we are presented with countless opportunities that are all incredible that it becomes difficult to just pick a couple. And in a field like nutrition where there are so many pieces of the puzzle that have to be put together to understand things like why socioeconomic status relates to obesity or how to treat a patient that has multiple comorbidities – it’s no wonder that we’re drawn to many aspects of this field. All of these pieces are important for seeing the bigger picture and determining the best course of action. As independent as I like to be, I know I’ll never be an expert in everything that I want to be when it comes to this field. It’s reassuring to know that there are others out there who are working towards the same goal and who I can turn to when needed. The Grapevine is written by the students in the Teachers College Program in Nutrition. I encourage all of you to get involved. Send your ideas to me at [email protected]. Thanks to all of the students who volunteered to write for this issue! Sincerely, Jasmine Hormati Editor-In-Chief Master’s Candidate, Nutrition & Public Health
disease for people over 50 years old over time. Although the prevalence of celiac disease (~1% of Americans) may have now peaked, there is a lot of concern about those who have gone on a gluten-free diet without testing first for celiac disease making it particularly hard to understand the true prevalence of the disease and properly diagnose individuals. Our own, Dr. Randi Wolf, moderated a session on quality of life and adherence to the gluten-free diet, which included presenting her research conducted with the help of over a dozen Program in Nutrition students. Dr. Wolf and Dr. Anne R. Lee, EdD, RDN, LD, faculty and dietitian at the Celiac Disease Center and graduate of our doctoral program, both talked about the social and emotional challenges that children and adults face when following a such a strict gluten-free diet. Dr. Wolf stressed the importance of a multi-disciplinary team that includes physicians, dietitians and mental health professionals in order to support both dietary adherence and maximize quality of life for individuals with celiac disease. Dr. Claus Hallert, MD, of Linkopings University, found that women struggle more than men and report isolation, fear of cross-contamination and worries about being a bother when eating outside the home. In his country of Sweden, managing celiac disease routinely includes managing quality of life. Unfortunately, this is not routine here in the U.S. where the focus is mostly on buckling down on diet adherence, often at the expense of quality of life. There was an interesting and controversial session on “How gluten free is gluten-free food?” Representatives from General Mills explained their manufacturing process for Cheerios and how the company takes commodity oats, which contain wheat and barley, and through various screening and testing procedures ends of up with gluten-free Cheerios. On the other side of the spectrum, Seaton Smith, the owner of family-run Gluten-Free Harvest, explained how his company produces gluten-free items from oats that are grown free from contamination in the fields according to a purityprotocol. There is disagreement within the celiac community about the safety of products produced from commodity oats. While this session did not resolve the conflict, it was important to hear both sides of the story. We also learned a new term at the conference - PWAGs
- they are People Who Avoid Gluten without a diagnosis of celiac disease. It wasn’t surprising to hear the increasing popularity of the gluten-free diet given that gluten-free products and menus seem to be everywhere. But in addition to those who may have celiac disease, there are also those who may have non-celiac gluten sensitivity (NCGS) or non-celiac wheat sensitivity (NCWS). Although not a true IgE mediated allergy, those with non-celiac gluten sensitivity may be reacting to proteins in wheat other than gluten, which may be mediated by IgA, IgM and other serum markers. Those with non-celiac wheat sensitivity are likely reacting to the oligosaccharides in wheat similar to people who may have small intestinal bowel overgrowth, aka SIBO. Currently, researchers are working on developing standardized testing to help clinicians diagnose these conditions, where the terms are combined. Research indicates that approximately 5- 10 % or more of the population could be affected by these conditions. Most medical professionals do not advocate adhering to a gluten-free diet unless patients have a proper diagnosis. A gluten-free diet is not necessarily a healthier one and, if not careful, can be low in fiber, calcium and vitamin D and high in sugar, fat and processed food. For those avoiding gluten without a diagnosis of celiac disease – those PWAGs – it’s important they follow-up with a gastroenterologist to get properly tested and diagnosed. Overall, the depth and knowledge of the presenters was very impressive. We learned about some of the latest drugs studies (several in the early stages – but diet remains the only treatment), new technologies for gluten detection (various home urine and stool tests), new methods of diet adherence (the ‘Doggie Bag’ study) and that beer (a good ol’ lager!) was included in the gluten- free diet in some places around the world, although not the case in the U.S! Most important, we heard a panel of patients’ perspectives – the most important voices for keeping the scientific community focused on what really matters. The symposium was an incredibly informative and worthwhile experience. Although we learned a lot about what is known, Dr. Benjamin Lebwohl from the Celiac Disease Center at Columbia University concluded with what is still unknown. We still need to learn what causes celiac disease and how to prevent it at all ages. We also need to know how vigilant children and adults need to be about the diet, why patient’s symptoms vary so much and which drugs, in addition to diet, are most promising. It’s a field wide-open for research and we were excited to be part of the research team working to make a difference. Celiac Disease symposium (continued from cover)
“Be flexible and push yourself outside your comfort zone!” That was the main takeaway from the Annual Nutrition Program Alumni Panelists about how to succeed in the DI and beyond. Nutrition Program faculty, students and alumni gathered together on Wednesday, January 24 to hear from six Program in Nutrition graduates who work in a variety of settings including clinical, sports and entrepreneurial/start- ups. The common thread that the panelists expressed was the solid foundation they received at TC that set them up for success as they pursue their career goals. Moderator and current TC student, Carly Wertheim, started the panel discussion with a brief introduction of the six panelists. Our field is one that tends to draw career changers, however, it just so happened that five of the six panelists had a background in nutrition prior to starting the program at TC. Only Susie Zachman, MS, RDN, the founder of Better Beginning which is a nutrition education program for the parents of young children, was a career changer with a background in the corporate world. After describing a typical day at work, including highlights and challenges, the panelists discussed how they found their current positions, something current students are typically interested in learning about. While Zachman’s current position grew out of piloting her capstone project, Casey Luber, MS, RD, CDN, Yang Yang, MS, RD, CNSC, and Anthony Wind, MS, RD, all shared that they found their current positions from connections they made while in the DI, emphasizing the importance of consummate professionalism while at every rotation even though it may not be a favorite. Flexibility, asking questions and carrying a small notebook go a long way in terms of exuding professionalism. Stephanie Forsythe, MS, RDN, CDN, a clinical dietitian at Brookdale Hospital in Brooklyn, shared that she “threw [her] resume at a bunch of places,” combing various job boards and listservs and was hesitant at first to apply to her current position. She now finds it a very rewarding experience, which goes to show that it’s important to keep an open-mind both in the DI and the job search, a sentiment that all of the panelists touched on in one way or another. The panel discussion concluded with an audience question and answer session. Questions ranged from specific questions about credentials (CDN vs. LDN) to more general questions about dealing with different personalities in the workplace and distinguishing ourselves as trained healthcare professionals from the social media “nutritionist”. Yang, a pediatric clinical dietitian at St. Mary’s Hospital for Children, emphasized the importance of always documenting everything (specifically indicating when the doctors don’t take her recommendations), while several panelists agreed that briefly explaining our training and education to clients could be a good way to distinguish ourselves as evidence-based practitioners. Annual Nutrition Program Alumni Panel By Faith Aronowitz Photo Credit: Desiree Halpern
“Books that had a big effect on my thinking.” Empire as a Way of Life: An Essay on the Causes and Character of America's Present Predicament along with a Few Thoughts about an Alternative by William Appleman Williams Cat’s Cradle by Kurt Vonnegut Empire as a Way of Life: An Essay on the Causes & Character of Slaughterhouse Five by Kurt, Jr. Vonnegut Small is Beautiful by E.F. Schumacher The Lost Language of Plants by Stephen Harrod Buhner The Poisonwood Bible (& anything else) by Barbara Kingsolver The Pursuit of Loneliness by Philip Slater The Unsettling of America: Culture and Agriculture by Wendell Berry Who Will Tell the People? by William Greider “Expands my appreciation for people from different places and different lived experiences.” A Man Called Ove by Fredrik Backman A Single Shard by Linda Sue Park Balzac and the Little Chinese Seamstress by Dai Sijie Behind the Beautiful Forevers by Katherine Boo Between the World and Me by Ta-Nehisi Coates I am Malala by Malala Yousakfzai Jeremy Fink and the Meaning of Life by Wendy Moss Mighty Be Our Powers: How Sisterhood, Prayer, and Sex Changed a Nation at War by Leymah Gbowee The Immortal Life of Henrietta Lacks by Rebecca Skoot The Invention of Wings by Sue Monk Kidd Vitamania by Catherine Price* Dr. Joan Gussow Dr. Pam Koch As I find myself closer to graduation, I feel the opposite of what many may expect. Many may assume earning a Masters degree automatically makes students credentialed experts, or “masters”, in their area of study. Instead, my learning experiences have taught me how much more there is to learn after graduating. The Nutrition Masters programs undoubtedly create a solid foundation that will prepare students to become esteemed professionals one day, but even after years of coursework, it is important to remember that many of us are only just starting (or changing) our careers! Ronald E. Osborne once said, “Unless you do something beyond what you’ve already mastered, you will never grow.” In agreement, I reached out to the Teachers College Nutrition faculty to prepare a reading list for post-graduation. I requested from everyone to kindly recommend their top five favorite books, books that have been meaningful to them and valuable throughout their lives and careers. Every member responded differently, and of course, went above and beyond in their suggestions. Here is your go-to recommended reading list so you can continue learning. The lists are exactly as they were presented to me – no filter! The Ultimate Reading Guide
Assembled by Michelle Rubinstein
Continued on next page
“Authors To Die For: These books are about life, death and medical care, valuable for future dietitians.” Being Mortal by Atul Gawande * Better by Atul Gawande The Checklist Manifesto by Atul Gawande Vitamania by Catherine Price * Working Stiff: Two Years, 262 Bodies and the Making of a Medical Examiner by Judy Melinek Stiff: The Curious Lives of Human Cadavers by Mary Roach How Doctors Think by Jerome Groopman How We Die by Sherwin Nuland The Emperor of All Maladies: A Biography of Cancer by Siddartha Mukerjee The Gene: An Intimate History by Siddartha Mukerjee “My night stand is always piled high with ‘self-help’ books. I love learning lessons from others and always find a few nuggets that I come back to over and over from each book.” Being Moral by Atul Gawande* The Last Lecture by Randy Pausch Mindset by Carol S. Dweck Essentialism: The Disciplined Pursuit of Less by Greg McKeown The Life-Changing Magic of Tidying Up by Marie Kondo Happiness is a Choice you Make – Lessons from a Year Among the Oldest Old by John Leland (my current read). The Neapolitan Quartet by Elena Ferrante Dr. Lora Sporny Dr. Randi Wolf Professor Shelley Mesnik Where to Begin?
For those hungry for more, I hope this list satiates your reading appetite as it has mine. If you’re
looking for a place to start, you will find that Being Mortal by Atul Gawande and Vitamania by
Catherine Price were recommended by more than one of our professors. I hope you enjoy these
books as much as they did…all 44 of them!
*Books recommended more than once. Dr. Isobel Contento “I have found that these research-based historical novels, or histories written so interestingly that they read like novels, to provide insights and context that help me understand the religious and political events in the world and the lived experience of those in many places.” A Thousand Splendid Suns by Khaled Hosseini Outlander series - in particular, A Breath of Snow and Ashes by Diana Gabaldon Peter the Great and Nicholas and Alexandra by Robert Massie After the Prophet: The Epic Story of the Shia-Sunni Split by Lesley Hazleton A History of God: The 4000 - Year Quest of Judaism, Christianity and Islam by Karen Armstrong Too Soon Old, Too Late Smart: 30 True Things You Need to Know by Gordon Livingston (very short book!)
Farm Bill 101 (continued) crops. On the other hand, increasing acreage caps would take funding away from programs aimed at improving agricultural practices. Commodity programs make up 5% of Farm Bill spending and protect producers against price fluctuations for corn, wheat, soybeans, rice, peanuts and dairy.^1 The 2014 bill saw spending for commodities decreased and shifted to support crop insurance. Since 2014 prices for commodity crops have fallen and the agricultural economy has seen a decline making this title a point of contention for legislators with farming constituencies and interests that would like to see price increases. The remaining 1% of programs supported by the Farm Bill cannot be forgotten. There are currently 39 programs on the chopping block that if they are not siphoned funding from other programs will be cut entirely. These programs assist young farmers, support regional food systems, increase access to fresh food, encourage conservation and aid farmers supplying the growing organic market. Given the news coming out of D.C. the 2018 Farm Bill is going to be another hard fought legislative battle. There is still time to comment and make your voice heard. Reach out to your elected officials and advocate for a farm bill that is nutritionally sound and promotes a healthy future for all Americans. References (^1) Plumer, B. (2014, January 28 ). The $956 billion farm bill, in one graph. The Washington Post. Retrieved from https:// www.washingtonpost.com/ news/wonk/wp/2014/01/28/ the- 950 - billion-farm-bill-in- one-chart/?utm_term=. 938d5c88233b (^2) USDA. (2018, January 24). Perdue Announces USDA’s Farm Bill and Legislative Principles for 2018. https:// www.usda.gov/media/ press-releases/2018/01/24/ perdue-announces-usdas- farm-bill-and-legislative- principles- 2018 (^3) Bjerga, Alan. (2018, February 12). Trump Budget Would Swap Food Stamps for ‘100% American’ Food Packages. Bloomberg. Retrieved from https:// www.bloomberg.com/ news/articles/2018- 02 - 12/ trump-budget-swaps- food-stamps-for- 100 - percent-american-food (^4) National Sustainable Agriculture Coalition. ( 2017 ). Farm Bill 2018: A Primer. Source: Barbara Kelley, Thrive - Summe 2017
Yoga for Athletes: Why You Should Practice and How to Get Started By Brooke Marsal Often times when I introduce myself to new people and say that I’m a yoga instructor, the next thing I hear are all the various reasons why people can’t or don’t do yoga. Most common things I hear are “I’m not flexible enough” and “I should do yoga, but I just get bored.” Well let me de- bunk those myths for you. If you have a body, you can do yoga and it absolutely can be fun. Athletes right now I’m looking at you in particular. Yoga is one of the best types of cross training for any sport. Some of the various benefits that come from a yoga practice are:
- Strength and stabilization
- Improved mobility
- Injury prevention
- Increased stamina
- Mental control and focus
- Increased body awareness
- Increased balance
- Improved core strength
- Decreased recovery time Have I convinced you to start practicing yet? Incorporating even a small yoga practice at the start or end of your day can make a huge difference. Believe me, I’ve worked with athletes and I’ve seen it! It will also have the added benefit of helping you better manage all of life’s stressors. Below are 5 of the most functional yoga poses to start incorporating into your life. You don’t need to attend classes in order to have a practice and you don’t need to be able to put together a beautiful dance- like flow in order to reap all the benefits of yoga. Simply start by beginning or ending your day (or sports practice, run, etc.) with these poses. They will help you calm your mind, connect to your breath and open your hips, hamstrings, quads and shoulders. They will help lengthen and mobilize your spine, improve your balance and strengthen your core. Make sure to do each pose on both sides. 1. Reclined Hand to Big Toe 2. Reclined Figure 4 Pose (Supta Kapotasana)
- Plank Pose (Phalakasana)
- Low Lunge (Anjaneyasana)
- Revolved Low Lunge Pose (Parivrtta Anjaneyasana)
One of the things I miss most about being home
in Seattle is having access to fresh herbs from the
outdoor herb garden I planted many years ago.
Stepping out of the kitchen to grab a pinch of
thyme or a sprig of rosemary to enhance the
flavors of a dish was something I took for
granted. After being surrounded by weekly
farmers markets in NYC this summer stocked
with individual herbs for sale, I was reminded of
how special an herb garden can be.
After some online research, I was
inspired to plant my own indoor
herb garden in my apartment’s well-
lit kitchen.
A s I e m b a r ke d u p o n m y n e w
project, I stopped by my local
farmers market and decided to
utilize some spare mason jars I had
lying around to house my new
p u r c h a s e s. Pe r t h e i n te r n e t ’s
instructions – an always trustworthy
source – I placed rocks in the
bottom of the jars to prevent the
roots from getting soggy, replanted
my herbs and placed them on my
windowsill to get plenty of sun. I
then enjoyed all the benefits of
using fresh, homegrown herbs in
my cooking. That is until my
plants slowly began to feel the
effects of my rusty green thumb.
Without proper drainage, my
mason jar pots caused my herbs
to slowly wither and die. With
too much direct sunlight, my
basil quickl y shriveled and
browned. My constant attention
and fear of under watering
caused my thyme and rosemary
to drown despite my wel l-
intentioned care. Needless to
say, my new herb garden was
soon an herb cemeter y. My
project needed a total reboot.
For those of you looking to enjoy fresh herbs and
avoid my mistakes, here are some words of
wisdom that I can offer from my trial and error:
- Go for functional, not cute – sure, a mason jar
garden looks nice in photos, but without
proper drainage, your plants will get wet feet
as their roots begin to rot.
- Don’t overwater – water is essential for life, but
in excess your herbs might drown. In fact,
herbs don’t need much water. Not sure how
to tell if water is needed? Stick your finger
deep into the soil to feel if the soil is wet or
dry. This could be anywhere from a
few days to over a week depending
on your plant. Worried about
neglecting your plants? For a little
e x t r a i n v e s t m e n t , y o u c a n
p u r c h a s e p l a n te r s t h a t s e l f -
regulate or even have indicators
for you to know when water levels
are truly low.
- Location, location, location! – keep
your herb garden in a well-lit room
but off of windowsills and out of
extreme direct sunlight, especially
in hot New York summer months.
Brown spots are a clear indication
of this – plants can get sunburnt,
too!
- Provide room to grow – plant
y o u r h e r b s i n p o t s t h a t
provide ample room for the
root system to spread out and
grow. Again, while mason jars
are cute, their narrow shape
can be restricting.
Now as spring approaches, I
enter the new season with a
greener thumb than when I
s t a r t e d m y i n d o o r h e r b
project a few months ago. I
l o o k f o r w a r d to f a r m e r s
markets filled with herbs once
again and adding new ones to
my herb garden this time in
proper containers and placed in proper areas
around my kitchen.Though cultivating an
herb garden indoors may not be easy, it is
without a doubt very rewarding.
Rosemary, basil and thyme, oh my! By Lindsay Stone
Before
After
TC’s 2nd Annual Dr. Martin Luther King Jr. Oratorical & Spoken Word By Arthur Gillman This was my entry for TC’s '2nd Annual Dr. Martin Luther King Jr. Oratorical & Spoken Word Competition,' which was held on February 26. Although I had never performed spoken word before, it... spoke to me. The theme of the event was based on MLK's quote, "Injustice anywhere is a threat to justice everywhere.” Although I only peripherally touched upon this theme, my speech focused more on my personal life journey as it pertains to race relations, my internal conflict debating between MLK and Malcolm X's divergent philosophies and trying to figure out what my role should be as a White person, regarding issues of race in the United States. Even though this piece admittedly has nothing to do with nutrition, I would like to believe Joan Dye Gussow would appreciate it because Martin Luther King Jr. is often associated with environmental justice and ecology: it's all about interconnectedness!
- Dr. Cornell West and Ta-Nehisi Coates kerfuffled. My cynical, Jamaican-born, militant Marxist co- worker’s feathers were ruffled. “You need not worry,” he said to me. “This affects the BLACK community.” Flashback. University of Connecticut. Undergrad.
- 21 years old: Rodney King and the LA Riots unfold. The prophetic words of Dr. Martin Luther King emblazoned on the library wall, was a wake-up call – a jolt to my docility; an affront to my fragility: “Injustice Anywhere is a Threat to Justice Everywhere: There comes a time when silence is betrayal.” 15,000 undergrads. 90% white? Only 300 students – mostly brown and black - rallied to fight. WHERE WERE THE WHITE PEOPLE?!!! WHERE WERE THE WHITE PEOPLE THAT NIGHT?!!! “You need not worry,” he said. “This affects the BLACK community.” I’m not gonna lie to you. Malcolm X first inspired a brash, impressionable me, leaps and bounds more than a sedate Dr. King could ever dream. Turn the other cheek? Love thy enemy? We shall overcome? Hell no! So attached to the Malcolm teat was I, that I penned a college editorial on the fly, begging non-believers to behold, Spike Lee’s cinematic gold - by any means necessary! “What can I do to help?” was a popular ‘60s white liberal yelp. But Malcolm dismissed the request, on behalf of the oppressed. “You need not worry,” he said. “This affects the BLACK community.” After my Rodney King epiphany, a fresh-faced, vibrant guest speaker, Jesse Jackson Jr , was posed the same question by me: What can I do to help? To my surprise, Jesse Sr’s speechwriters were Caucasian allies! Keep hope alive indeed! Still, I was jaded, and not entirely persuaded. Evolution of thought into my 20s and 30s: Steer clear of inflammatory rhetoric absurdities. Bend over backwards to embrace diplomacy. But when a butcher like bin Laden gets snuffed out, how do even the most diehard pacifists not rejoice and shout? Metamorphosis: as a father, in my 40s: multiculturalism, inclusion and diversity: benign buzzwords of Dr. King’s legacy, which give a free pass to white supremacy. Used to be “when they go low, we go high,” but now a toxic, unfit, unhinged, orange-tinged bully of a man- child, rage-tweets on the White House throne, and we’re supposed to preach peace, love and harmony without a groan? A new wave of police brutality on the rise, and the visceral response is comply, comply, comply? Hands up. Don’t shoot! Can’t breathe. No reprieve! People are sick and tired of being sick and tired. Cynicism vs. hope. It’s a slippery slope. But what if Ta-Nehisi Coates is right? And this isn’t your grandma’s Civil Rights Movement no more to fight? Freedom Riders. Sit-ins. Spit on. Chewed up and spit out. Involuntary migration. 250 years of slavery
+ 100 years of Jim Crow legislation. Lest we forget: School-to-Prison Pipeline in full effect. And non- violence is the remedy? God-forbid, Kaepernick takes a knee. “You need not worry. This affects the BLACK community.”
Summer Spread “It’s so easy- just pop it all in the food processor and you’re done!”
- Lauren Thomas, TC Student who created this delicious pesto recipe 3/4 cup of fresh basil 2 tablespoons shaved almonds 1 garlic clove, peeled/chopped 1/3 cup olive oil 1/3 cup parmesan cheese 1/8 tsp pepper Combine all ingredients in a food processor Process until smooth Add water if you desire a thinner consistency Pesto THE GRAPEVINE Teachers College, Columbia University Program in Nutrition, Box 137 525 West 120th Street New York, NY 10027 Students, Faculty, Staff and Alumni of The Program in Nutrition Seasonal spring vegetables, tangy pickled radishes, and creamy goat’s cheese create a marvelous melody together in this wheat berry salad. Complete with whole grains, a variety of seasonal produce, vibrant herbs, and a crunch from sunflower seeds, this dish makes for a wonderful packed lunch or make-ahead meal. If you will be consuming the salad another day, keep the radishes, sunflower seeds, and goat’s cheese separate until you are ready to eat
- Carly Wertheim Quick Pickled Radishes
Makes about
1 cup radishes
Ingredients 1 bunch radishes, trimmed and sliced into 1/8 inch thick rounds ¾^ cup apple cider vinegar ¾^ cup water 2 tablespoons maple syrup, honey, or sugar 2 teaspoons salt 2 cloves garlic, peeled (optional for some extra flavor) ¼ teaspoon red pepper flakes (optional for some spicy) Directions 1.Place the sliced radishes into a wide-mouth glass pint jar.
- Prepare the brine by bringing the apple cider vinegar, water, sweetener, salt, garlic cloves, and red pepper flakes to a boil in a small sauce pan. Stir to dissolve the sweetener and salt then pour mixture over the radishes. 3. Allow the mixture to cool and then serve immediately or cover and refrigerate for up to two weeks. Ingredients 1 cup wheat berries, rinsed and soaked overnight (or a few hours in hot water) 2 cloves peeled garlic, one whole and one minced Sea salt ¼ cup extra virgin olive oil, divided 1 bunch asparagus, bottoms trimmed and cut into 1 inch pieces 1 cup fresh or frozen English peas ½ cup quick pickled radishes (recipe bellow) 3 tablespoons pickling liquid (from quick pickled radishes) ¼ cup chopped fresh dill ½ cup chopped fresh parsley 3 ounces crumbled goat’s cheese 4 cups baby arugula ¼ cup sunflower seeds, toasted Ground black pepper Directions 1.In a medium-sized pot, bring 5 cups water to a boil. Add wheat berries, whole clove of garlic. Bring back up to a boil and^ ½^ teaspoon salt, and one reduce to a simmer. Cook, stirring occasionally, for about 45 minutes, or until the wheat berries are tender. (If wheat berries were not soaked overnight, you will need to increase the cooking time.) Drain, rinse with cold water, remove the garlic clove, and set aside.
- Heat a sauté pan over medium heat. Add 1 tablespoon olive oil. When the oil shimmers, add the minced garlic. Cook for 30 seconds until fragrant. Add the cut asparagus, peas, and a generous pinch of salt. Cook until asparagus is crisp tender, about 4 minutes. Set aside to cool.
- In a large bowl, combine the wheat berries, cooked vegetables, pickled radishes, 3 tablespoons olive oil, pickling liquid, dill, parsley, arugula, and goat’s cheese. Add salt and pepper to taste. Top with sunflower seeds and serve immediately.
Spring Wheat Berry Salad with Asparagus,
Peas, and Quick Pickles Radishes
Makes 4 servings Recipe Corner: Spring Fare
