Spring 2007 International Exchange Forum
Speakers
Deborah Madison
Deborah Madison was the founding chef of Greens Restaurant in San Francisco, the first restaurant of that era to serve sophisticated vegetarian food from locally sourced fruits and vegetables, which, at 27 years, is still a highly popular place to eat.
Deborah is also the author of eight vegetable-centric cookbooks that have garnered many awards, including four IACP cookbook awards (two of them Cookbook of the Year), 4 James Beard Awards, and the MFK Fisher award from Les Dames d'Escoffier. She also writes on food, cooking and farming for such magazines as Gourmet, Saveur, Organic Gardening, Natural Health, Eating Well, Orion and others. Her passion is produce and connecting people to the good foods and interesting varieties that thrive where they live.
After leaving San Francisco, she moved to New Mexico where she managed the bustling Santa Fe farmers' market, served on its board for 12 years, and hosted a variety of cooking and tasting workshops at the market, many with a focus on children, to introduce participants to different varieties of fruits and vegetables, as well as to those who grow them. She has also worked with children in third grade classrooms to introduce them to foods of their own and other lands by involving them directly in cooking together,a method which works with certainty to create passionate interest in food, even salads, among 8 and 9 year olds! Various experiences in working with children have convinced Deborah that the way to building good eating habits for children is through developing their own palates and inviting their participation in what they eat, from farm to table via the kitchen.
Deborah serves on the board of the Seed Savers Exchange and Slow Food's Foundation for Biodiversity in Italy. She has played a very active role in Slow Food, both locally and nationally, for past ten years. Deborah lives in the village of Galisteo, New Mexico.
Jeanne
P. Goldberg, Ph.D., R.D.
Jeanne P. Goldberg, Ph.D., R.D., professor of nutrition, is Director of the Graduate Program in Nutrition Communication at the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University.
Dr. Goldberg has been co-investigator on two major intervention projects that focus on children. The BONES Project was a five-year NIH-funded intervention to promote bone health in early elementary school children in diverse communities. Shape Up Somerville is an obesity-prevention program for elementary school children and their families funded by CDC. She served as principal investigator on the study that led to the selection of the Food Guide Pyramid by the USDA/USDHHS. She also served as co-principal investigator on Sisters Together: Move More, Eat Better, a five-year NIH-funded communications project that focused on promoting healthy lifestyles in minority women. She was principal investigator on a project to develop and evaluate a nutrition curriculum for pediatric nurse practitioners. She directed the Tufts University Nutrition Navigator web site, the only on-line resource to guide the public to the best nutrition and fitness information on the Internet.
Dr. Goldberg served as co-chair of the Summit on Healthy Eating and Active Living in 2001. That conference brought together for the first time a diverse group of nutrition, physical activity and behavior experts from the public and private sectors with a shared interest in stemming the rising tide of obesity and other chronic diseases that result from poor food choices and sedentary lifestyles. It was the first activity of the Partnership to Promote Healthy Eating and Active Living, a nonprofit organization that has become America on the Move (AOM). She is a member of the board of directors of AOM.
Dr. Goldberg is a consultant to the food industry and government on consumer issues. She served as a member of the FDA Food Advisory Committee from 1992-1996 and as a member of the National Institute of Medicine Committee on Use of Dietary Reference Intakes in Nutrition Labeling. She is a trustee of the International Food Information Council Foundation and a member of the sub-committee on communication of the American Heart Association Council on Nutrition and Physical Activity. She recently served as a member of the Keystone Dialogue on Foods Eaten Away from Home and the advisory board to the Produce For Better Health Foundation project to increase fruit and vegetable consumption in foods eaten away from home.
She has authored numerous articles in scientific journals. For over 20 years she co-authored a bi-weekly newspaper column on nutrition, nationally syndicated by the Washington Post Writer's Group. She also co-authored Dr. Jean Mayer's Diet and Nutrition Guide.
Goldberg received her B.S. in foods and nutrition from Simmons College in Boston and completed her dietetic internship at the Frances Stern Nutrition Center at Tufts-New England Medical Center, and received her M.Ed. and Ph.D. from Tufts.
Dr Anne Tallec
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Doctor of Medicine, specialist in Public Health
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Director of the Regional Health Observatory for 20 years. Responsible for monitoring health status and determinants of health status in the Region of “Pays de la Loire”
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Member of the High Commission for Public Health since 1999, a national board appointed by the Minister of Health.
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Author of several reports about Health in France, for the Ministry of Health
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Author with the Pr Serge Hercberg of the national report “For a national policy of health and nutrition” which is one of the foundations of the Nutrition and Health National Program (PNNS : programme national nutrition santé)
Sandrine Guinot, PhD
Public Health Consultant, Protéines agency
Before joining Protéines, Sandrine worked as a research scientist in the pharmaceutical field for almost 10 years, after graduating in chemistry at Paris 6 University. She then decided to enter the communication business and focus on health communication.
In her work at Protéines, Sandrine combines her diverse experience of science, health and communication as well as her knowledge of the health industry area and helps create and develop health prevention programs tackling childhood obesity and non communicable diseases.
Sandrine received a PhD in Physical chemistry of Polymers (Paris 6 University) and a Master Certificate in Business and Institutions Communication (Paris Sorbonne).
Christian Imbert
Born and educated in Saumur in the Loire Valley of France, Christian Imbert spent his first working years as a commercial executive in the printing industry both in France and the UK before moving to his true passion - the Food Industry. As Export Manager for several companies he travelled to many countries promoting the best of French Foods and Wines.
Later on he chose to work exclusively in the wine industry and eventually set up his own company in London. The company focused on importing a selected range of French wines using only small private growers whose products represented the very best of French vineyards.
Semi-retired he returned to France and worked as a food consultant for a U.S. company dealing with new product information collection.
Recently he has dedicated his time and energy to learning more about food choice and nutrition education, a field of significant interest given his food and wine background and also due to the sharp rise in obesity in France, as well as the whole of Europe. His concern has translated into studying for a diploma in Diet & Nutrition with the Oxford College, England. It is his desire to gain professional credentialing that will enable him to help the Senior Community better integrate the values of a healthy diet with the enjoyment and true pleasures of eating.
Karine de Saint Michel
Director of the Food Quality Institute, Vendee region
- Responsible for the implementation of food and nutrition communication/outreach programs for the general public and educational institutions
- Provides food safety consultation and advice to food (industry/service) professionals
2000 - 2004 : Assistant Director for the Normandy Dairy Industry (UNIL) and Certified (AOC) Cheese Producers Caen
- Quality Standards Compliance
- Dairy industry representative
- Project manager
Education
Agricultural scientist (engineer)/ Food Technologist (National Agricultural Science Institute)
Special focus: food and nutrition science
Thomas L. Commeret, MA
Head of School, Marblehead Community Charter Public School, Mass
A Commitment to School Lunch
Tom's dedication to children is evident in his lifelong commitment to education. He has served as a teacher, a mentor and a role model for children, fellow teachers, parents and extended members of the communities in which he has worked. When Tom became Head of School for the Marblehead Community Charter School (MCCPS) in Massachusetts, he made a commitment to nutrition. Firmly believing that healthy minds stem from healthy meals, Tom hired a chef to transition his kitchen from simply putting foods on plates, to creating meaningful eating and education experiences for children. Tom opened up the kitchen and the educational curriculum to allow children to participate in culinary lessons, food preparation, and importantly the cleaning up and recycling operations that accompany every meal. He worked with the Board of Directors, parents and the community at large to help all involved to understand why school lunch takes a priority. At MCCPS, children are intricately involved with food, food choice and food preparation. The school remains dedicated to helping children create meaningful relationships with food that last a lifetime.
Education
- MS - French, Middlebury College, Middlebury, VT, French
- Certificate of Advanced Graduate Studies (C.A.G.S.), Northeast Consortium, Salem State College, Educational Leadership 1996
- Alliance Française, Paris, France, 1980, Certificate du Français Parlé
- BA Calvin College, Grand Rapids, Michigan, 1976, English/French/Education Teacher Certification - English/ French grades 7-12
- Administrative Principal Certification, Massachusetts.
Notable Experience
- Extensive experience as a classroom teacher K-12
- Dean of Students
- Activities Director
- Assistant Headmaster
- Head of School
Kate
Adamick
Kate Adamick, president of Food Systems Solutions LLC, is a New York City-based consultant specializing in institutional meal reform, including comprehensive farm-to-cafeteria programs as a way to improve institutional food and aid in developing local and sustainable agriculture systems. Her clients have included school districts, hospitals and retirement communities across the United States.
As the Project Director during the inaugural year of the SchoolFood Plus Initiative, Adamick successfully led a multi-tiered, multi-agency effort to improve the eating habits, health and academic performance of New York City’s 1.1 million public schoolchildren by incorporating more locally-grown fruits, vegetables, whole grains and legumes into the school lunch program.
Adamick is experienced in developing collaborative efforts among community members, NGOs and local government agencies, and her work has focused on integrating school-based programming, institutional change, and coalition-building to create the structure necessary to support and reinforce the healthful transformation of the school meals system. Adamick’s eclectic past also includes her careers as a corporate attorney, a professional chef in both fine dining and senior living communities, and a small business owner. She is currently exploring opportunities for large urban school districts to effect positive change in food manufacturing practices through their collective economic influence.
Adamick is a frequent speaker on institutional food systems, sustainable agriculture and childhood obesity issues. She has been a guest lecturer at Montefiore Medical Center’s Medical Grand Rounds, and at both Columbia University and New York University. She has also been a featured speaker at Alice Waters’ "School Lunch Initiative Roundtable" at the Smithsonian Folklife Festival in Washington D.C., and at conferences held by the Community Food Security Coalition, Women Chefs and Restaurateurs, FoodService Directors Magazine, Philadelphia’s Food Trust, Chicago’s Healthy Schools Campaign, Westchester Coalition for Better School Food, Dutchess County Medical Society and Westchester Dietetic Association.
In addition to being a member of Slow Food, Women Chefs and Restaurateurs, Chef's Collaborative and NY Farms!, Adamick sits on the National Farm-to-School Executive Advisory Committee and on the Advisory Boards of the New York Coalition for Healthy School Lunches and the Westchester Coalition for Better School Food.
She was featured in an August 2005 New York Times article on farm-to-school programs, appeared in a September 2006 New Yorker article about school food reform, and her op-ed on industrial organics was published in the San Francisco Chronicle in August 2006. She is also featured in “Lunch Lessons: Changing the Way We Feed Our Children,” by Ann Cooper and Lisa Holmes (HarperCollins, 2006). Her frequent essays relating to food systems can be found on www.ChefAnn.com/blog.
Adamick’s clients include the Berkeley Unified School District (California), Montecito Union School District (California), Katonah-Lewisboro School District (New York), the Manhattan Country School (New York), St. Francis Hospital (New York) and The Cherokee Nation in Oklahoma.
Amanda
Archibald, RD
Born in Europe and educated in both the UK and the U.S., Amanda Archibald has dedicated her career to helping experts across the food industry and food education fields gain a deeper understanding of overall health and food concerns, and developing innovative solutions.
Food Education
Amanda’s contribution to the food and nutrition education community is channeled through her nationally acclaimed company, Field to Plate. This innovative company teams with inspired chefs, retailers, food experts, growers, nutrition educators and food interests to produce dynamic food education and food experience forums for public, private and professional organizations. The recent success of Field to Plate’s first international Exchange Forum is testimony to the vision of the company. Amanda remains dedicated to developing educational programs and opportunities that help Americans make meaningful and informed choices about food.
Research and Analysis
For more than a decade, Amanda Archibald has been tracking food, restaurant and health trends throughout the U.S. and Europe. As a senior analyst for the Mintel Group (London/Chicago), Amanda has been instrumental in the development of Mintel Group’s Menu Insights product, tracking menu and forecasting ingredient and flavor trends for the U.S. marketplace. She has also authored many Mintel Group Reports, exploring the arenas of food, health and consumer packaged goods. In addition to her work with Mintel Group, Archibald works with the acclaimed Product Innovation Xchange conference (produced by Vertical Xchange), where she interacts with research and development executives across the food industry spectrum. Amanda’s work with Mintel Group, Vertical Xchange and other organizations spanning the food and health supply chain has positioned her as a leader in the field of food and food trending information.
Speaking
Beyond the many continuing education programs for dietitians that Amanda has developed and implemented under her Field to Plate brand, Amanda has been a frequent speaker at American Dietetic Association affiliate meetings and practice group events in both the USA and Europe. During 2005-2006, Amanda has spoken at the following national and international food industry and agricultural events: International Food Expo, London, Worldwide Food Expo, Chicago, Fancy Food Show, San Francisco, Ecological Farming Association, Pacific Grove, Healthy People 2006, Loma Linda, Women in Agriculture Symposium, Washington DC She was also a member of an esteemed panel of food industry experts presenting at the 2006 Institute of Food Technologists conference in Orlando.
Spring 2007 France Information
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