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On March 19th 2018, the UC Berkeley School of Public Health brought together renowned local restaurateur and activist Alice Waters and influential alumna and author Marion Nestle to discuss the current and future states of the U.S. food system. The conversation was moderated by PHN Professor and Berkeley Food Institute Director, Dr. Kris Madsen and covered a wide range of topics, including food marketing, food security ways in which we can turn discussion into action.
Photo credit: UC Berkeley School of Public Health
Dr. Kris Madsen hosted students and faculty at her home for a potluck to kick off the Fall semester and welcome in the new school year. This was an opportunity for new and returning students to get to know one another, meet with faculty and catch up on everyone’s summer activities. Everyone enjoyed the delicious food (even Charlie, Dr. Madsen’s PHN pooch!), and are looking forward to a great year ahead.
Students and faculty met for a lovely potluck at Dr. Kris Madsen’s home to kick off a new year. Many new students had their first opportunities to meet faculty, staff, and older students as others caught up about summer adventures and class schedules. Thank you for hosting us, Kris! We look forward to the next year together.
As at all PHN potlucks, vegetable and fruit-filled dishes took center stage. See some of the most creative dishes:
You can re-create the collard greens dish with the following recipe:
Peanut and Ginger Collard Greens
2 tablespoons apple cider vinegar
¼ cup, plus 1 tablespoon olive oil
1.5 tablespoons fresh grated ginger
¼ teaspoon crushed red pepper flakes
2 tablespoons natural creamy peanut butter (room temperature)
1 teaspoon light brown sugar
1 pinch kosher salt
1/2 yellow onion, minced
3 cloves garlic, minced
10 cups collard greens, stems removed and thinly sliced
- To make vinaigrette, whisk together vinegar, ¼ cup olive oil, ginger, pepper flakes, peanut butter, brown sugar and salt in a shallow bowl until smooth.
- Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook until fragrant, about 3 minutes. Add garlic and collard greens to the skillet and stir to combine. Sauté for 5 minutes until tender. Add a few tablespoons of water if greens stick to skillet.
- Add vinaigrette and toss to combine. Reduce heat to low and cook for about 1 minute.