Our 2024 Agenda:

The 2024 Symposium will take place at the University at Buffalo Jacobs School of Medicine and Biomedical Sciences

Day 1 (Friday), October 18  

11 am-12 pm Registration/Welcome  

12-2 pm Workshops 

Participants will have the option to choose from one of two workshops, both taking place simultaneously from 12 pm – 2 pm. One will feature a cooking demonstration and presentation for clinicians and members of the healthcare team to learn about the medically tailored meals program at Evergreen Health. 

The other workshop will offer a hands-on cooking class for parents and children to prepare a healthy meal. Seats are limited for the cooking class – you can find more details and register using the link on Eventbrite. 

12-2 pm Presentation and Demonstration, Culinary Medicine & Medically Tailored Meals 

Chef Lauren, Ravelle Culinary Creations 

James Thompson, Evergreen Health 

Sarah Stimpson MS RDN, Evergreen Health 

Learning Objective: 

1. Participants will define what a medically tailored meal is. 
2. Participants will learn the various components of a MTM program and how to implement one. 
3. Participants will be able to watch a demonstration of medically tailored meal being prepared and receive a sample /taste test of it. 

12-2pm Parent Child Cooking Class 

Chef Mignon, Classroom Cafe 

3:30 pm-4:30 pm Offsite Urban Farm Tour & Food is Medicine Feature  

5 Loaves Farm, 1172 West Ave 

Buffalo Go Green, 117 Zenner Street 

The tour will begin at 5 Loaves Farm (1172 West Ave), where you’ll learn about their innovative sustainable growing methods and their programs to provide affordable, healthy food to the community. Then, we’ll head to Buffalo Go Green (117 Zenner Street) for a presentation on their “food as medicine” initiatives, highlighting how they’re improving health outcomes through nutrition education and fresh food access. 

The event will conclude at Buffalo Go Green with a networking session and light refreshments, providing a great opportunity to connect with others who are passionate about sustainable agriculture and community wellness. 

5 pm-7 pm Networking in the Garden  

Buffalo Go Green, 117 Zenner Street 

Day 2 (Saturday), October 19  

8-8:30 am Registration/Breakfast  

8:30-9 am Welcome: Dr. Allison Brashear, Dean Jacobs School of Medicine, BNMC CEO Matt Enstice; Director of Health and Well-Being, Beth Machnica, Food as Medicine Program Manager, Purnima Mohan 

9-9:15 am East Side Acknowledgement, Jillian Hanesworth 

9:15-9:45 am Keynote Presentation, Benjamin Perkins, MA, MDiv, Founder & CEO, Upstream Impact, Solutions Consulting, LLC 

Love’s Labor Found: A meditation on Fidelity, Equity, and Dignity in our work.    

9:45-10:45 am Panel Discussion: Culturally Responsive Interventions 

Aims: Food as medicine programs are not just about getting people to eat healthy food – they are about transforming lives. In this dynamic session, we’re diving headfirst into the heart of culturally responsive food programs. Medically tailored meals and groceries, produce prescriptions, farm boxes, and culinary education present unique opportunities to celebrate diverse palates and support health equity. Join us as we explore the power and promise of these interventions. This session will feature national best practice efforts that unleash the full potential of nutrition and deliver culturally relevant food programs in a dignified way.  

Panelists: 

1. Nnenna Ferguson, Food for the Spirit, Buffalo Food Equity Network 
2. Ismail Samad, Corbin Hill Food Project 
3. Dr. Yen Ang, Advancing DEI in Food-is-Medicine Alameda Alliance for Health 
4. Tambra Raye Stevenson, Women Advancing Nutrition, Dietetics, and Agriculture 
5. Heidi Romer 
6. Dean Seneca, Seneca Scientific Solutions 

Learning Objectives: 

1. Participants will describe strategies to tailor a food as medicine intervention to the diverse cultural needs and lived experiences of its participants. 

2. Participants will be able to name, define, and apply the FED principles to their work. 

10:45-10:50 am Break  

10:50-11:30 am Fire Side Chat: Nutrition and Mental Health 

Join us for a compelling fireside chat exploring the profound connection between diet and psychological well-being. Experts will discuss how individual nutrients, vitamins, and minerals, influence mental health. The panel will delve into the broader impacts of overall nutrition status and the critical role gut health plays in brain function. Discover the latest research linking diet to mental health conditions and learn practical dietary strategies to enhance mental wellness. This session is essential for anyone interested in the interplay between nutrition and mental health, from healthcare professionals to wellness enthusiasts.  

Panelists: 

1. Gizelle Stokes, The Mindful Institute 
2. Dave Ditor, Brock University 
3. Catherine Brown, Flourish Nutrition 
4. Kelly Spring, Kelly’s Choice 
5. Sarah Wierzbowski, Vice President of Clinic Services, BestSelf Behavioral Health

Learning Objectives: 

1. Participants will identify how food supports mental health, specifically be able to name what dietary patterns affect psychological well-being. 

2. Attendees will learn how gut health influences brain function and contribute to overall mental wellness  

3. Attendees will be able to name specific foods and nutrients to support brain health, reduce inflammation, and improve sypmtoms of depression and anxiety. 

11:30-11:40 am Video Feature  

11:40-11:45 am Elected Official Visit  

11:45-11:50 am Morning Summary and What’s Next  

11:50 am-12:45 pm Lunch   

12:45-1 pm Special Program Feature  

Purnima Mohan, BNMC 

Beth Machnica, BNMC 

1-1:20 pm Presentation: Introduction to Culinary Medicine 

Learning Objective: 

1. Participants will learn how culinary medicine integrates evidence-based nutrition science with culinary arts to treat diseases, promote well-being, and enhance healthcare delivery. 

1:20-2:30 pm Panel Discussion: Best Practices in Culinary Medicine  

Get ready to savor the future of healthcare at the culinary medicine best practices panel. Culinary medicine combines the expertise of physicians, dietitians, chefs, and patients to craft mouthwatering meals that treat disease and nourish the body. It is the perfect fusion of evidence-based nutrition science and the joy and art of cooking that elevates healthcare delivery to new heights. Join us as we delve into the transformative power of delicious dishes in treating diseases, promoting well-being, and spurring social connections. This session will highlight a spectrum of programs from early stage to advanced, ignite your passion for innovative healthcare approaches, and leave you hungry for more.  

Panelists: 

1. Melanie Goehle, Independent Health Foundation 

2. Dr. Jaclyn Albin, University of Texas Southwestern Medical Center and Parkland Health  

3. Sherene Chou, MS, RD, Food + Planet 

4. Lourdes Castro, MS RD, New York University  

5. Dr. Alisha Lall, Fare Well Medical Practice 

Learning objective: 

1. Attendees will identify key strategies and best practices from a spectrum of programs ranging from early-stage initiatives to advanced implementations, to effectively incorporate culinary medicine into healthcare settings.  

2:30-2:35 pm Break  

2:35-3:35 pm Roundtable Talk: Innovation in Food and Health 

Food-related preventable diseases are the leading cause of death and a primary driver of national healthcare spending. While the healthcare system faces its own challenges in addressing this, the entrepreneurial community holds its own distinct set of opportunities. Entrepreneurs and innovators play an important role in disrupting the status quo – specifically in accelerating the adoption of food as medicine into mainstream culture. This panel will embark on a flavorful journey into the world of entrepreneurship, where passion for food meets health. This session highlights the unique stories of national and local entrepreneurs who have tackled challenges and pursued opportunities to advance health outcomes and resilient food systems. From sustainable sourcing to leveraging technology to ensuring regulatory compliance, we’ll uncover the recipe for successful innovation.  

Panelists: 

1. Juweria Dahir, BNMC 

2. Mariam Sadawi, HINT 

3. Arjav Raol, Hearth Meals 

4. Dom Crockett, Mighty Meats 

5. Sharon Cryan, Food Nerd 

6. Tesha Parker, Rooted in Love 

3:35-3:45 pm Break  

3:45-4:45 pm FAM in Action: New State Medicaid Program

This conference session, moderated by Marla Guarino, will provide an overview of the Western New York (WNY) Food as Medicine (FaM) Coalition and its involvement with the New York State Health Equity Reform – Medicaid 1115 Demonstration Waiver development and support. Natasha Pernicka from The Food Pantries for the Capital District will follow with insights into the recommendations and work of the New York State Food as Medicine Coalition. Nikki Kmicinski will then discuss the role of the Social Care Network at Western New York Integrated Care Collaborative. To close, Marla will explain how Buffalo Go Green was an early adopter of FaM interventions and share plans for its future growth and adaptation with the help of the waiver. 

Facilitators: 

1. Marla Guarino, Director of Program Operations, Buffalo Go Green 
2. Nikki Kmicinski, Executive Director, Western New York Integrated Care Collaborative 
3. Natasha Pernicka, Executive Director, The Food Pantries for the Capital District 

Learning Objectives: 

1. Understand the mission and scope of the Western New York (WNY) Food as Medicine (FaM) Coalition, including its role in supporting the 1115 waiver development. 

2. Explore the recommendations and ongoing efforts of the New York State Food as Medicine Coalition through the work of the Pantries of the Capital District. 

3. Gain insights into the Social Care Network, WNYICC, and its integration with food as medicine initiatives. 

4. Learn how Buffalo Go Green has implemented early Food as Medicine interventions and its plans for expansion and adaptation with the support of the 1115 waiver. 

4:45-5 pm Closing Remarks