Lisa Markley is a Registered Dietician Nutritionist and nutritional wellness expert with over a decade of experience working passionately towards improving the health of others
through culinary nutrition while making it as simple possible for the home cook.
Not exact matches
Through combined experience in clinical
nutrition,
culinary training, and recipe development, we understand your goals and objectives and aim to make sure you meet them.
The 2014 program schedule included:
culinary demonstrations centered around adventurous flavors and new menu trends; presentations and panel discussions focused on sustainable agricultural practices, the role of wheat in our diet vs. seekers of gluten - free options, and water issues affecting food production; discussions on how American menus are often shaped by millennials, health and
nutrition concerns, and global cuisines; a Friday field trip to the CIA Farm in St. Helena and
through Marin and Sonoma Counties to visit Pozzi Ranch, Dutton Ranch (where Valley Ford Cheese Company joined), and Gourmet Mushrooms with tastings and presentations by the farmers as well as farm bureau and land trust experts; and the exciting and interactive Saturday Market Basket Exercise, where attendees were divided into six teams to develop menu concepts using sponsor products for the following categories:
How can you best utilize a chef's expertise to enhance the
nutrition program
through recipe development, food education,
culinary skills, and marketing?
Farm to School A program that connects schools (K - 12) and local farms with the goal of improving student
nutrition and providing experiential learning opportunities
through school gardens, farm tours and
culinary education.
Caitlin Iles is a Holistic &
Culinary Nutritionist and Yoga teacher who focuses on healing the body
through gentleness, self - compassion, the latest
nutrition research, and time - tested, evolution - based dietary concepts.