Hopkins at Home: Meatless Monday

Description

Designed to be engaging and interactive, this session will feature a Meatless Monday dinner demo and discussion. Center for a Livable Future faculty and staff will review the rationale and evidence for meat reduction; how it fits in the global syndemic of obesity, undernutrition, and climate change; and what we know about long term behavior change and Meatless Monday. The plant-based dinner demo will use foods you may likely have in your pantry. Come join the preparation from your own kitchen or order food from The Land of Kush to enjoy as you watch live on Aug. 31. Join in the conversation on Twitter using the hashtag #HopkinsatHome.

Meatless Monday, with its simple message of "One day a week, cut the meat," started in 2003 in collaboration with the Johns Hopkins Center for a Livable Future. Since then, it has grown in recognition and practice to over 40 countries globally, anchoring action for health, climate, and other environmental issues.

Presenters:

• At the Johns Hopkins Center for a Livable Future, Becky Ramsing oversees research, communication, and programming that facilitate a shift toward sustainable, healthy diets and manages a science advisory role with the Meatless Monday campaign. Prior, she worked as a technical advisor on nutrition and food security in Afghanistan and Ethiopia and as a consultant for community, worksite, and school-based nutrition programs. A registered dietitian, Ramsing holds a Master's in Public Health from Johns Hopkins Bloomberg School of Public Health.
• Naijha Wright-Brown is a co-creator of The Land of Kush, Vegan Soul Bistro. Wright-Brown was introduced to gardening, farming, environmentalism, sustainability, and the basics of healthy eating while spending summers in Massachusetts as a teenager. A native New Yorker, she was born in Manhattan's lower east side and raised in the South Bronx. Despite an MBA in business and a background as a successful serial entrepreneur, the thought of owning a restaurant never crossed her mind until she relocated to Baltimore and met Greg Brown. She is the co-creator of Vegan Soulfest and Maryland Vegan Restaurant Week and the executive director of the Black Vegetarian Society of Maryland. Find more videos with Wright-Brown on her YouTube channel, Naijha Speaks.
• Chef Gregory D. Brown is a co-creator of The Land of Kush, Vegan Soul Bistro. Brown became a vegetarian in the late 90's … cold turkey (pardon the pun), found a cookbook on vegetarianism, and decided to give up animal products and be a vegan. Then, he taught himself how to cook. After several years, a friend called him and asked if he knew any vegetarian chefs, and that's how he started cooking for others. After years of cooking, it took a couple more years of research to develop The Land of Kush where ancient and natural concepts are brought to modern society in the Mount Vernon Community.