Health Immunity & Food: Mitigating the effects of COVID-19
WHEN: TUESDAY, MAY 19
TIME: 12:30PM – 2:00PM EST
WHERE: BOMA STUDIO AND FACEBOOK LIVE
BOMA GROW STUDIO EVENT
How can the food we eat help build our immunity and lessen the effects of COVID-19? Learn about the link between our immunity and viruses – and how eating whole foods can help boost health and fight off or lessen the impacts of COVID-19 and other viruses
Join Boma Grow USA for talk, discussion, action and takeaways around what we can do to mitigate the effects of COVID-19.
COVID-19 IS HERE
COVID-19 will not simply go away. Waves of the pandemic will come back over the next year or two, or longer.
SOME MORE AFFECTED
Immune-compromised individuals are more affected by the disease and have a higher risk of death.
FOOD IS MEDICINE
More public awareness is needed around the fact that food is medicine and can help build immunity and lessen the effects of viruses such as COVID-19.
SPEAKER – DR. WILLIAM LI
William W. Li, MD, is a world-renowned physician, scientist, speaker, and author of EAT TO BEAT DISEASE – The New Science of How Your Body Can Heal Itself. He is best known for leading the Angiogenesis Foundation.
His groundbreaking work has impacted more than 70 diseases including cancer, diabetes, blindness, heart disease, and obesity. His TED Talk, “Can We Eat to Starve Cancer?” has garnered more than 11 million views, and he has appeared on: Good Morning America, CNN, MSNBC, NPR, Voice of America; and in The Atlantic, TIME, and The New York Times.
An author of over 100 scientific publications in leading journals such as Science, the New England Journal of Medicine, and The Lancet, Dr. Li has served on the faculties of Harvard Medical School, Tufts University, and Dartmouth Medical School.
SPEAKER – Chef Amanda Cohen
Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City’s Lower East Side. She is also one of the Iron Chefs on Iron Chef Canada alongside Susur Lee, Lynn Crawford, Rob Feenie, and Hugh Acheson, and she is a board member and treasurer of Women Chefs and Restaurateurs.
Dirt Candy was the first vegetable-focused restaurant in the city and is a pioneer of the vegetable-forward movement. It’s included in Paul Freedman’s Ten Restaurants That Changed America as “Ten Restaurants Changing America Now” alongside Momofuku and Eleven Madison Park. Dirt Candy’s original location only had 18 seats and was open for seven years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. Its new location opened in January 2015 and was the first restaurant in the city to eliminate tipping and share profits with its employees.
Amanda was the first vegetarian chef to compete on Iron Chef: America and her comic book cookbook, Dirt Candy: A Cookbook, is the first graphic novel cookbook to be published in North America. It’s currently in its seventh printing. In 2018, New York Magazine named Dirt Candy “The Absolute Best Restaurant on the Lower East Side” and Wine Enthusiast selected it as one of the 100 Best Wine Restaurants in America.
Moderator – Diane Hatz
Diane Hatz is a social entrepreneur working to create a more healthful, sustainable, equitable world, with a strong focus on food and farming. As founder & executive director of the nonprofit Change Food® Diane works toward a healthier food system for people, animals & the planet.
Her latest project is “Plant Eat Share”, promoting efforts around the world to grow and provide food for free, and working to change the public mindset around food. Healthy food needs to be free for all.