Farms, Food & Health
Culinary Medicine
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Your support of our Culinary Medicine program enables us to partner with local medical practices and health organizations to train professionals and laypeople in healthier ways of cooking and eating.
Groundwork’s Culinary Medicine program work is often done through consulting with other organizations. Below are some good examples.
- Working with the Father Fred food pantry to offer guidance in sourcing local food to improve the nutrition quality of produce.
- Launched a teaching kitchen in Traverse City, in which we will play a managing role.
- Helped design and run a cooking class that met six evenings at a physician’s office to teach cooking skills and local food cooking know-how. (Titled “Dinner With Your Doctor,” the class met at Munson Family Practice.)
- Worked with McLaren Northern Michigan, Petoskey, to help implement a Prescription for Produce program.
- Collaborate as part of the MiThrive Community Health Assessment Northern Michigan
TAKE ACTION!
- The Groundwork YouTube channel has several videos of culinary medicine presentations from our September 2019 Farms, Food & Health Conference—begin your education here.
- Bring basic principles of culinary medicine cooking into your home kitchen.
- For more information about our Farms, Food & Health program, contact Groundwork Food and Farming Policy Specialist, Paula Martin.
GET INVOLVED!
Resources
WHAT'S HAPPENING NOW?
Culinary Medicine News
Groundwork to Help Build Resilient Local Food Distribution Networks and Market Opportunities in 16 West Michigan Counties
Traverse City/Petoskey – Groundwork Center for Resilient Communities is pleased to announce it has received a multi-year grant from the United States Department of Agriculture to expand the resilience and scale of the local food economy in western Michigan. For more...
Nourishing Our Relationships with Minds, Bodies, and Media
On a cold winter morning, 8th graders at Alanson public school were asked to mull over some tough, vulnerable, yet critically important questions by FoodCorps Service Members. Through an anonymous poll, we asked them, “Where do you receive messages and ideas about...
New Flavors, New Worlds
I’m in the Harbor Springs middle school cafeteria, and I can see the snow fall gracefully from the sky through large, bright windows. The warm and comforting scent of cinnamon and roasted squash dances through the air from the kitchen. It’s the quiet...