LAFPC Launches LA Foodscapes: Conversations at the Intersection of Food, People, and the Land!
Food as Medicine: Generational Health Building
The 5-part event series, hosted by the Los Angeles Food Policy Council, was kicked off on Wednesday, May 15, 2024 at Moonwater Farm in Compton, CA with the theme of Food as Medicine: Generational Health Building. It was a day of learning and exploring the power of food in building and maintaining health across generations. We investigated the CalAim initiative and food-based strategies tied to holistic healthcare along with the LA Department of Public Health.
The event speakers from left to right: Dr. Kayla de la Haye (PhD) Associate Professor at the University of Southern California’s Center for Economic and Social Research, where she directs the Institute for Food System Equity; Dipa Shah (MPH, RD) Director of the Los Angeles County Public Health Department’s Nutrition and Physical Activity Program; Dr. Cynthia Ambres (M.D., MS) Physician Executive with a career spanning over thirty years; Lyssandra Guerra (NC) Certified Holistic Nutritionist and Wellness Advisor with Native Palms; Alba Velasquez Executive Director of the Los Angeles Food Policy Council; Dr. Claudia Serrato (PhD) Culinary Anthropologist, chef, and educator known for her expertise in Indigenous foods and culinary practices.
“By medical establishments integrating more cultural foods, communities begin to build trust. We are affirming community knowledge and traditional foods. Now the doctors are saying ‘yes, your abuelita had it right.’” -Dr. Claudia Serrato
Dr. Claudia Serrato and Dipa Shah hosted a tisane recipe remedy made of dandelion, elderberry and sage flower featuring local LA/Tongva landscape herbs and berries. The audience got to experience the live cooking demonstration that explored the medicinal properties of each of the local ingredients followed by a sampling of the tisane.
“1 in 3 households in LA are food insecure because of inflation, the cost of living, and pandemic benefits rolling off.” -Dr. Kayla de la Haye
Our panel discussion included these medical visionaries and advocates for food equity with expertise in nutrition, public health, and indigenous practices. Dipa Shah moderated the panel and included questions exploring data-driven approaches to food access and equity, exploring CalAIM and food-based strategies, and integrating indigenous and holistic practices.
“6 out of 10 people in the U.S. live with a chronic condition.” -Dipa Shah
The series is designed to catalyze transformative action within LA's diverse food ecosystem. As a backbone organization, LAFPC collaborates with a multitude of sector organizations on various topics that contribute to food equity. We aim to bridge community-based organizations with elected offices, fostering meaningful conversations that not only provoke thought but also lead to actionable next steps.
“There was 1 hour of training in my four years of medical training on diet, nutrition and food of any kind. There are individual physicians who are trying to incorporate nutrition based approaches, but they are left alone and by themselves.” -Dr. Cynthia Ambres
By bringing together leaders and the community at the various intersections of food, the series emphasizes equity, stewardship, and innovation. Each event is an opportunity to engage in discourses that not only enlighten but also empower attendees to enact change, ensuring that every discussion translates into practical and impactful outcomes for our food systems.
“Is there space for a holistic approach in the western allopathic medical system? There is! A doctor can diagnose, prescribe, and treat; but what would make it more robust is if we look at the whole person.” - Lyssandra Guerra
Dandelion, Elderberry, and Sage Flower Tisane Recipe:
8 servings at 4 ounces each/ 4 servings of 8 oz each
Ingredients:
Fresh dandelion leaves and flowers: 1 cup
Elderberries (dried or fresh): 1 cup
Culinary sage purple flowers: 1/4 cup (adjust to taste)
Agave syrup: 2 tablespoons (or to taste)
Fresh mint leaves: a handful
Elderflower sprigs: for garnish
Lemon slices: for garnish
Water: 4 cups
Instructions:
1. Prepare Ingredients: Clean the dandelion leaves, flowers, and elderberries thoroughly. Ensure all plant material is free from pesticides and debris.
Note: If using dried elderberries, let them simmer for about 15-20 minutes. For fresh elderberries, a 10-minute simmer should suffice.
2. Boil Water: Bring the water to a boil in a large pot.
3. Simmer with Elderberries and Dandelions: Add the dandelion leaves, flowers, and elderberries to the boiling water.
4. Add Sage Flowers and Mint: Stir in the sage flowers and mint leaves in the last 3-5 minutes of simmering to keep their flavors vibrant and fresh.
5. Sweeten with Agave: After removing from heat, dissolve the agave syrup into the hot tisane, adjusting the sweetness according to your preference.
6. Strain and Serve: Strain the mixture through a fine mesh sieve to remove all solids. Serve the tisane in tea/heat-resistant cups or a pitcher, garnishing each serving with a sprig of elderflower and a slice of lemon for a fragrant and visually appealing touch.
7. Cooling Option: If you prefer a cold drink, allow the tisane to cool at room temperature before refrigerating. Serve chilled, perhaps with a few ice cubes, for a refreshing and soothing beverage.
Thank you to our sponsor, Cedars-Sinai, for making this series possible.
