Dr. Richard-Davis presented at the annual National Medical Association Meeting on July 31, 2022, in Atlanta, Georgia on “Culinary Medicine: Paving the Way to Health Through Your Fork” or “How to Not Die from Eating the Standard American Diet (SAD).” Learn how to eat for your health through nutrition.

Dr. Richard-Davis and Alyssa Frisby presented “Food: The Best Medicine” on the Healthy Arkansas Lunch and Learn series.

Julie Lanford MPH, RD, CSO, LDN, is the Wellness Director for Cancer Services, a non-profit in Winston-Salem, NC. She is a registered dietitian, licensed nutritionist and board-certified specialist in oncology nutrition with 15 years experience working in oncology.

Lanford developed www.CancerDietitian.com, a healthy living web site for Cancer Services that translates evidence-based nutrition guidelines into consumer-friendly messages for everyday life. The site reaches thousands of people across the country who are interested in cancer nutrition and the most current topics on healthy lifestyle in our culture.

On September 11, 2021, Julie presented to participants of our cancer prevention and nutrition/culinary medicine via Zoom from North Carolina. This was followed by a fun experience of team cooking in the kitchen. The day ended with eating the delicious dishes that were made in a family style environment. The conversation flowed as we enjoyed an engaging, intellectual and educational discussion about cancer prevention quality in foods, like phytonutrients, and how we can improve overall quality of life with a plant slant (Mediterranean diet).

Watch the recording of the UAMS Cancer Prevention webinar

Sponsored by grant funding from the American Cancer Society & Robert Wood Johnson Foundation.

Well Fed, a 501c3 non-profit, has adapted their mobile unit to provide food to underserved communities in Little Rock, most recently at Buffington Towers. This is a HUD retirement home in the middle of a food desert in downtown Little Rock. Well Fed’s director, Joshua Harris, provided an array of fresh and canned fruits and vegetables, dairy products, bread and grains. Margaret Pauly, the Culinary Nutritionist from UAMS’ Culinary Medicine Program provided cooking demos and food tastings using the same ingredients the residents were receiving that day. It was very interactive where the residents called out suggestions and comments. They were surprised by the healthy items they could easily make by combining some of the items such as a vegetable soup with canned chicken added to it, a Mexican rice bowl with beans and chicken, easy stove top pizza and even stovetop roasted Brussel sprouts.

Handouts were available with information on diabetes and hypertension in both English and Spanish. The residents voiced approval of the recipes and want to participate in more demos.

It can be rewarding and fun to cook with your family. Here are some great ideas to bond with your loved ones through a shared cooking experience.

• Cooking With Kids #1
• Cooking With Kids #2
• Cooking for Seniors

Cook with us as we explore a traditional, southern-style New Orleans Red Beans and Rice recipe with Dr. Richard-Davis.

Enjoy three different culinary medicine recipes in Spanish! Join us as we learn about Hispanic culture through cooking.