The beef checkoff, through the Northeast Beef Promotion Initiative (NEBPI) partnered with the New York Beef Council (NYBC) to host the two-day Food, Farm and Science: From a Nutrition Perspective immersion experience Oct. 10-11 in Poughkeepsie, N.Y. Twenty-five nutrition, fitness and medical professionals traveled from across seven states to attend including New York, Pennsylvania, Connecticut, Maryland, New Jersey, Massachusetts and New Hampshire.
Nutrition influencers kicked off the event listening to distinguished speakers such as Doug Paddon-Jones, Ph. D., Professor of Nutrition and Metabolism at the University of Texas; Dave Zino, Executive Chef for the beef checkoff; Kim Stackhouse, Ph. D., Director of Sustainability Research; Mary Lee Chin, MS, RD, Nutrition Edge Communications; and Mike Roussell, Ph. D., Head of Nutrition at PEAK Performance. Attendees learned the latest in protein research, the comprehensive sustainability study in the beef community, and the BOLD (Beef in an Optimal Lean Diet) research showing lean beef in a heart healthy diet can improve cholesterol levels. “I like the evidence and studies that beef plays an important role in a healthy eating plan,” said Toby Amidor, RD, a nutrition consultant and attendee.
Chef Dave Zino provided hands-on experience with the power of umami and beef cookery. The first day concluded with a beef and wine pairing dinner on the Hudson Valley riverfront at Shadows on the Hudson, Poughkeepsie, N.Y., sponsored in part by Fox Run Vineyards.