Katie Pedroza the Chef leads the student chefs.

9/30/19 Community Service

Hours: +3.25 hours

Cumulative Hours:19.75
December Reflection

The fearless graduate students representing the Pharmacology Department performed community service at the Goldring Center for Culinary Medicine. Registered Dietitian Kerri was more direct and delegated specific duties to the volunteers. The team of volunteers washed dishes and cleaned to help support the community members. The shelf had fresh basil leaves, which were made into fresh pesto and used to slather umami flavor into roasted eggplant sandwiches. I washed the knives and many blenders. Cutting boards and dishes were picked up from various students’ stations while conducting multiple rounds around the kitchen.

At the end of the evening, I swept the floors and mopped half of the “green space” which make up the territory of the students’ cooking stations. Then, what everyone made was sampled. One brave colleague was a trooper and was a cooking partner and actually made Moroccan tofu. The process involved squeezing out the excess water from the tofu, which resembles the consistency of jello. This healthy high-protein food is convenient and can be frozen. The price is low enough to accommodate patients who receive SNAP benefits. In white American cuisine, tofu is constructed into a meat agonist, a protein option for vegetarians and the bourgeoisie consumers at Whole Paycheck; the oeuvre consists of scrambled tofu, tofu dogs, tofu turkey; tofu torture devices such as the tofu press are used. In Asian cuisine, chopped tofu is used almost like Southern dumplings or matzo balls to sop up rich, meaty stews. The tofu is the complement, or adjuvant, to meat. The finished product could have been mistaken for tandoori with smoky flavors like that of cumin. A second serving of couscous with raisins and pine nuts was consumed - a delicious juxtaposition of sweet and savory. There was extra chimichurri sauce consisting of cilantro, parsley and garlic which went well on everything, prescribed to accompany the steak; like methotrexate, it had multiple applications. It was also used for an off-label usage to add a layer of umami flavor to the sweet and sour strawberry & feta cheese kale salad. The charred leeks tasted sweet like candy, surprising, given that the sharp leeks are usually used to accent savory dishes. Goldring Center for Culinary Medicine continues to serve the community by teaching healthy and appetizing dishes. Cleaning and washing remains a chore, however.

The slogan of Goldring reads “Where Health Meets Food.” Directed by Dr. Timothy Harlan, a physician and a chef, Goldring serves to teach the community of simple recipes. The trend of consuming processed and fast food has unwanted long-term consequences of increasing risks of chronic (and very expensive) diseases. An unhealthy populace will create shared expenses that everyone will pay for in some way. The preparation and planning of healthy foods is a challenge given the easy access to fast food and the postindustrial schedule of hectic work schedules.

Most patients do not spend their time in controlled inpatient settings and will need to take care of their nutrition. As a state included in the Stroke Belt, the people of Louisiana are vulnerable to higher risks. The most recent health report reveals formidable statistics. A provider will have to address the acute and long-term outcomes on large and micro-scales: legislation to address environmental forces and social determinants and education and community organizations empowering members through education. Enter Goldring Center for Culinary Medicine contributing the education of nutritional food preparation.