Wednesday, February 2, 2011

Whole Grains Conference Day 2: Eat, Learn, Eat, Repeat.

[A day in the life of....]

Workout

I headed down to the gorgeous gym in the Nines hotel. Apparently all of Portland loves infused water, because there was strawberry mint water waiting for me. Love it!
I worked out on the eliptical while watching the weather horrors striking the east coast and midwest, making me very happy to be in Portland.

Breakfast


oatmeal bar
Steel-cut oatmeal from Bob's Red Mill served with dates, golden raisins, walnuts, granola and fresh fruit. heaven. with coffee and grapefruit juice to chase it with.

Morning Session 1

Then we looked at how and why companies commit to whole grains, with Sarah Murphy, Nutrition Manager, Pepsico (FritoLay & Quaker), Joan Rubschlager, Vice President, Rubschlager Baking, Todd Kluger, VP Marketing, Lundberg Family Farms & Kristin Harris, Senior Nutrition Scientist, General Mills. Companies respond to consumer demand. So if you want to create a healthy life for yourself we have to show companies that we want it by voting with our forks and grocery-store dollars. Speaking of grocery stores, the next speaker was Craig Stacey, Director of Health & Wellness Marketing, Supervalu talking about how supermarkets can help consumers make better choices. Supervalu has a program called Nutrition IQ. Other grocery stores incorporate scores such as NuVal or ANDI, which I'm a fan of. I love seeing grocery stores hiring dietitians and steering their customers in a healthier direction.

Switching from a decisions point to a taste point, Chef Cary Neff stepped on stage to talk about how to make healthy food taste good. I completely agree with his point: "There are no bad foods." So true-it's ok to have a treat and indulge when making healthy habits. Being healthy isn't just about what you eat but also about how you eat. Remember- feel no guilt. Author of Conscious Cuisine Chef Neff is creating delicious, healthy meals, and changing the lives of his clients.

At break we had a piece of Dave's Killer Bread "Sin Dawg" which was gooey, divine, and there's no way you could tell it was whole grain! oh and it's local and vegan too! Wow- i could have easily eaten a whole loaf. And some Odwalla Superfood Smoothie, which I love.

We took it back to old school, with "Whole Grains for a New Generation: Promoting Whole Grains to Kids" by Patty Wall, Director of Dining Services, Holton (MI) Public Schools. The National School Lunch program was started after WWII and policies were're changed/improved til 5 years ago! Patty spoke to how to increase the quality and health-properties in the lunches that are offered to public schoolkids. She pointed out that you can't give children the option between a whole or refined grain. If they are hungry they will eat the whole grain option you present.

And the panel I was really looking forward to, as a blogger and present/future nutrition communicator: the Media Panel: "How magazines and blogs put whole grain first"
Jessie Price, Deputy Editor of Food, Eating Well magazine-intersection of food and health. A delightful magazine, and favorite of many. They have great recipes, featuring local, seasonal, organic food, with a healthful twist of course! Heidi Swanson, blogger and author, 101 Cookbooks Whose blog, recipes and cookbooks I have been a huge fan of.

She focuses on whole grains, and natural sweeteners, and all of her recipes are delicious. She is also an amazing food photography and total sweetheart. Her next book "Super Natural Everyday" will be released at the end of the month, so pre-order it now! She also mentioned two of my other favorite blogs, Green Kitchen Stories, and Sprouted Kitchen
Martha Rose Shulman, "Recipes for Health" columnist, the New York Times She curates and creates fantastic healthy recipes-if you haven't tried any of them yet-hurry now!

even Bob had a question for the bloggers
I was so glad that Oldways included the media and bloggers in a panel discussion. these three women are doing amazing things, and I really thinking the internet and blogging really makes whole grains and healthy foods/recipes accessible to everyone.

Lunch-Grain Bar Buffet


We settled down into the self-assigned "media table" with our friends from Health, Taste of Home, and the Huffington Post and enjoyed a whole-grain-tastic lunch. Black rice salad with orange and
avocado. There was also hummus with whole grain pita, and a lentil salad. The winning "bite" though, went to a roasted tomato cream-less soup with white beans, cilantro, carrots. So delicious!

We also made best friends with the ever-entertaining Edwin, employee-extraodinaire of the Nines hotel. He attended to our every [unspoken] want and need, so much that we are convinced he had us wired. How else could he know a spoon was needed or that we desperately craved some orbitz gum?

A topic that was fresh on my mind from my public health class last semester-"Healthy Corner Stores: A nationwide movement brings whole grains to convenience marts." Convenience stores are a large part of the American food environment, and unfortunately it can be quite a hunt to try to find healthier items in most.
Amy Ellings, Nurition Coordinator, Washington State Dept. of Health talked about the nationwide initiatives to bring more healthy foods to corner stores.

And because we all love technology and bringing whole grains to the future, we Loved "Whole Grain Invasion: Vending Machines Make Whole Grains Ultra-Convenient" by
the very attractive CEO of Sean Kelly
h.u.m.a.n. Healthy Vending. Named one of the top young entrepreneurs, this 23 year old is making waves. A fantastic public speaker this freestyle-snowboarding champion, a biomedical engineer, and personal trainer is now "helping unite man and nutrition" (h.u.m.a.n.) in vending 2.0.

Not only are traditional vending machines full of unhealthy, fat, sugar and salt laden products, but are harming the environment. Did you know that one vending machine takes up the same amount of energy as a medium sized home? h.u.m.a.n. is energy efficient, only stocks nutritional sound options, and donates parts of it's profits to charity. Wonderful.

Thank god there were frequent snack breaks. Edwin informed us that the best roasted nuts ever were roasted on saturday in-house with a mixture of Cayenne, paprika, blood orange & sugar.

Kept me fueled for happy hour with a friend and work until....

Awards Dinner

After a day full of food for thought, dinner was very nice, and formal. During the course of the meal there was an awards ceremony to honor organizations that have distinguished themselves in their dedication to promoting whole grains. Wahoo!! The food was again amazing, staring with a Pear Salad with greens, candied Oregon nuts, and wine poached pears.

For my vegan entree there was a bulgur pilaf with chickpeas and herbs, served with spinach and Brussels sprouts.

Dessert was a nice fruit plate.

After dinner we went upstairs to Departure, where we had cocktails with our media buds. My Tasho Macho had Thai chili vodka Thai basil, citrus, ginger beer. Delicious!
A wonderful jam-packed and fiber-full day!

And.... I just had to pass on this awesome project:

Oh, the irony: one day after the government issues its strongest recommendation to date to eat less and better foods, the snack food industry lobby launches "National Snack Food Month" to get Americans to eat more. Kitchen Gardeners International (KGI) a mini counter-campaign of their own here http://20ate.org/ to reclaim February for the good food cause and make it into a 20ate day celebration of real foods. "You say hummus, I say yummus!"Let's "outlike" the cheese puff fanpage on facebook by the end of the month. Here's the score as of today: KGI: 4058 fans Cheese Puffs: 5469 fans. LET'S DO THIS!!! If you're on twitter use the hashtag #20ate

15 comments:

Christina said...

just joined the KGI fan page - i think this is great! Thanks for sharing!

Corinne said...

YOU are a blogging machine! I love you!

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paul said...

Always eat the right food and avoid eating high-calorie and fatty food to maintain your diet. Take what's necessary always.

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Isabel Stonor said...

Controlling food intake is my problem when I started my diet. Now I am glad that I strictly followed my trainer’s instruction.

Kiara Long said...

Strawberry mint water is the best drink for a person who works out. There was a time that I tried making my own drink but I failed because it was too sweet.

David Fava said...

Judging by the looks of these foods, they don't look that it belongs to the healthy side. It good to know that healthy foods can look tasty. This would be included on my weekly diet as my detoxification.

Milton Wilcox said...

I love eating fruits and vegetables. Also, instead of using table sugar when making a cup of coffee, I am using an artificial sweetener instead.

Raymond Rodriquez said...

I've been trying to lose some weight now because that is my promise to myself this year. I do wonder though if using an artificial sweeteners impedes my target of losing weight.

Amanda A. Jepsen said...

I prefer eating oatmeal bars in the morning rather than eating it in a bowl. It will not worry about the dishes because I can bring it with me if I’m in a hurry.

Nancy Lenhart said...

Since its summer in our place right now, my daily exercise includes swimming exercises. My gym coach told me that swimming is just on of the many ways to trim down my body fat. Of course, I'll see to it that I'm monitoring what I'm eating as well to coordinate with the gym class that I've availed.

Peggy J. Gonzales said...

The title of your post inspires me to do well. I think it is a good motto for people who are health conscious but doesn’t want to overdo it.

Liam Cole said...

Oh gosh! My favorite hobby has always been eating and seeing all the good foods here just makes me want to eat and eat. Though there's the visible display of gym equipment here I tend to forget about it.