- The Paleo Approach and Evolutionary Medicine
Join Dr. Kelly Brogan MD, Dr. Chris Masterjohn PhD, and Dr. Akil Palanisamy MD, for presentations and a panel discussion on the topic of the paleo approach and evolutionary medicine.
The evening will feature 3 keynote presentations discussing how evolutionary and ancestral perspectives can help inform modern solutions to today's health challenges in nutrition, medicine, and psychiatry. Learn how bringing together cutting-edge research and ancestral wisdom can help improve your mood, energy, and overall well-being. The evening will conclude with an interactive question-and-answer session with the participants.
Kelly Brogan MD is a NY-based holistic women's health psychiatrist and New York Times best-selling author of A Mind of Your Own.
Professor Chris Masterjohn PhD is Assistant Professor at Brooklyn College, CUNY, and one of the world's leading experts on blood lipids.
Akil Palanisamy MD is a Harvard-trained physician and best-selling author of The Paleovedic Diet. He practices integrative medicine at The Institute for Health and Healing in San Francisco.
THIS IS A PAID EVENT. YOU MUST PURCHASE A TICKET HERE. USE THE DISCOUNT CODE "Paleomeetup" FOR 20% OFF.
More details at the link.
Location: 6th floor – Gold Room, Brooklyn College Student Center, 1 Campus Dr., Brooklyn, NY
PLEASE NOTE: All guests (unless you are a BC student) are required to enter the building through the East Gate entrance, as your name will be checked with the guest list. This entrance has a ramp and is closest to the Amersfort entrance. Your registration through this page will ensure that your name is on the guest list.
Who should attend?
The event is open to anyone who is interested in learning more about the paleo/ancestral approach to health, including laypeople, practitioners from any discipline, students, and the general public.
Event Date: Tue, Aug[masked]:00 PM to 8:00 PM (registration opens at 5:00 PM)
- Celebrate the opening of Hu Kitchen UES (with Jordan Brown, Hu's founder)
Hu Kitchen just opened their second location -- now available in the Upper East Side.
Come join us at the new Hu and grab dinner or a drink.
We'll also have a chance to chat with Jordan Brown, co-founder of Hu.
The event is free, but bring money if you'd like to get something to eat or drink.
Just take the 4/5/6 to the 86th St. stop, then walk east on 86th for one block, and it'll be next to the movie theater.
See you there!
- Preserving the Harvest: How to Make Sauerkraut and Fermented Veggies
Using the time honored traditions of fermentation, you will learn how to preserve fresh produce so that you can reduce food waste, save money, and eat local throughout the year. We'll discuss the theory and practice of fermentation as well as the healing qualities and nutritional importance of probiotic fermented foods.
Each participant will get to make a jar of fermented vegetables. Handouts with instructions and recipes will be provided so you feel comfortable fermenting at home.
Fee: $45 to register, plus a $10 materials fee which is payable in cash on the day of the class. Pre-registration is highly recommended: http://thecommonsbrooklyn.org/civicrm/event/info?reset=1&id=12964
About the instructor:
Angela Davis is a Holistic Health Coach, Certified Healing Foods Specialist, and the owner of Nourishing Works Holistic Health and Wellness Coaching. She is also the Food Education Manager for Just Food, a New York City based nonprofit organization that empowers and supports community leaders in their efforts to increase access to locally grown food, especially in underserved New York City neighborhoods. Angela has been making homemade fermented foods since 2007 and serves as the co-organizer of NYC Ferments, a monthly Meet-Up of fermentation enthusiasts.
- Mediterranean Paleo Cooking Demo and Book Signing (Eventbrite Link)
Note: You must RSVP on Eventbrite to join: https://www.eventbrite.com/e/mediterrananean-paleo-cooking-demo-and-signing-tickets-17899535994
The Grass Fed Girl and Grass Fed Chef, co-authors of Mediterranean Paleo Cooking (http://www.amazon.com/gp/product/1628600403/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1628600403&linkCode=as2&tag=ctwfitnesscom-20&linkId=UC63MCSWMDNQNAB2), are holding a free cooking demo, book signing and Q&A session in NYC.
The duo will be cooking in a live demo of two of the book's recipes, Paleo pizza and an authetic meatball tagine called Chachouka, signing copies of the book and holding a Q&A session.
RSVP on Eventbrite: https://www.eventbrite.com/e/mediterrananean-paleo-cooking-demo-and-signing-tickets-17899535994
Additional information: https://www.grassfedgirl.com/healthy-dinner-recipes-demonstration-and-book-signing/
- Paleo Potluck Picnic! (Eventbrite Link)
See details and RSVP on Eventbrite: https://www.eventbrite.com/e/paleo-potluck-picnic-tickets-17443083733
Join a party of delicious paleo foods! Come meet new friends, eat a meal you'll love and discover fantastic recipes.
Brittany Barton, the wellness cook, writer and photographer behind SparkleKitchen.com and the Wellness Beets Podcast, is organizing a Paleo food potluck this Sunday!
1. Please bring a favorite dish or drink to share.
2. Clearly write all ingredients on a label. (in case anyone has a serve allergy or intolerance)
2. Friends are welcome (as long as they bring yummy food too)
3. Chat up a new friend and learn some new paleo tips
Register on Eventbrite here: https://www.eventbrite.com/e/paleo-potluck-picnic-tickets-17443083733
- TGIF Happy Hour at Hu Kitchen
Come join us for another happy hour -- this time at Hu Kitchen.
Hu reserved the upstairs balcony for us and is going to prepare their sangria for us as a drink special, plus they have wine, cider, kombucha, and 5-times filtered water. The event is free to attend with a normal cash bar and Hu's full selection of delicious paleo food for purchase.
Come grab a drink after work and say hello. Last happy hour had a great turnout, let's do it again.
- BRODO + Dr. Masterjohn: "Eating Meat, Bones, Organs & Skin for Mental Health"
This event is off the hook.
Our keynote speaker will be Dr. Chris Masterjohn, who will be giving a talk on "Meat, Bones, Organs, and Skin: Nutrition for Mental Health." Numerous studies in the modern era have associated vegetarianism with an increased risk of mental disorders, suggesting that animal foods may support mental health. Dr. Masterjohn's talk will review the importance of key amino acids and vitamins in supporting mental health, as well as the importance of proper dopamine signalling. Many of you know Dr. Masterjohn from his work with the Weston A. Price Foundation, and he recently took a position as Assistant Professor of Health & Nutritional Science at Brooklyn College.
We will also be hearing from Chef Marco Canora of Brodo, who was recently featured by the NYT for his incredible bone broth (http://www.nytimes.com/2015/01/07/dining/bone-broth-evolves-from-prehistoric-food-to-paleo-drink.html?_r=0) -- which he is bringing for us to try. He will give a short background of the world's first comfort food and how it's prepared. Come hungry, as Marco will have broth to purchase at a discount for $5 (cash only).
We have limited space, so there will likely be a waitlist. And if you can't come, please remove your RSVP.
See you there!
Description of Dr. Masterjohn's Talk
Weston Price documented the ability of nutrient-dense diets to promote not only vibrant physical health, but vibrant mental health as well. Many of the nutrient-dense foods Price emphasized were animal foods, such as organs, bone broths, liver, and cod liver oil. Numerous studies in the modern era have associated vegetarianism with an increased risk of mental disorders, suggesting that animal foods may support mental health.
Dr. Masterjohn's talk will review the importance of key amino acids and vitamins in supporting mental health, with special attention to the paradoxical roles of dopamine in promoting future- and goal-oriented behavior in some parts of the brain, and to promoting rigidity of thoughts in other parts of the brain. Special attention will also be given to the key nutrients needed to coordinate dopamine signaling to maximize mental health.
Dr. Chris Masterjohn
Dr. Masterjohn received his Ph.D. in nutritional sciences from the University of Connecticut at Storrs in August of 2012, where he studied the role of vitamin E and other antioxidants in protecting against the accumulation of methylglyoxal, a potentially toxic byproduct of energy metabolism that is believed to play a role in diabetes and cardiovascular disease.
He conducted his postdoctoral research at the University of Illinois at Urbana-Champaign between September 2012 and August 2014, where he studied the ability of vitamins A and K to protect against pathological soft tissue calcification otherwise caused by high doses of vitamin D. Dr. Masterjohn joined Brooklyn College in August 2014 as assistant professor of health and nutrition sciences.
He will be expanding his research on the fat-soluble vitamins, teaching undergraduate courses in nutritional chemistry, and mentoring graduate students who are interested in pursuing experimental research related to nutrition.
Chef, restaurateur, and cookbook author, Marco Canora has been doing his part to promote delicious, simple and healthful food that he believes is everyone’s birthright. Since 1996, his cuisine has earned critical acclaim and his Italian-inflected cooking has been hailed as some of the finest this side of the Atlantic.
Hearth Restaurant, located in Manhattan’s East Village, is the current home of the widest range of Marco’s seasonally-inspired dishes, which opened in 2003 and was nominated the following spring for the James Beard Foundation’s Best New Restaurant award.
Since opening Hearth, Marco has been a repeat guest on The Today Show and made appearances on the CBS Early Show, Martha Stewart, and ABC Nightline. The highlight of his television career so far has been the Food Network’s 2010 Next Iron Chef on which he appeared as a contestant.
In 2009, Marco published Salt to Taste: The Keys To Confident, Delicious Cooking (Rodale). The book was nominated for a James Beard Publishing Award and selected as one of Food & Wine Magazine’s Best of The Best. Marco has also created a series of instructional webisodes for KitchenDaily.com in an effort to share some of his favorite dishes as well as some helpful cooking techniques with a wider audience. But his preferred mode of instruction remains the annual cooking classes that he leads each summer in Tuscany, where he can watch students roll up their sleeves and get their hands dirty.