March 2016
Monthly Newsletter of the Professional Women’s Association of Rome
Christine Sterpetti The Game Changer
PWA is an international hub in the heart of Rome where ideas and values, tradition and innovation, diversity, culture and professionalism meet and intersect. On our journey into the future our travel companions are respect, ethics, and a sense of social responsibility.
We are what we eat Ten years ago, I hardly ever thought of what I put into my mouth. Fried, steamed or baked. Organic, natural or refined. It did not make much of a difference. There wasn't a lot of talk about dangerous ingredients; only the look, taste and consistency of the food mattered. Since then, many things have changed. The news continues to alert me about the perils of what I eat: I should avoid carcinogenic foods, such as red meat, health-threatening palm oil seems to be everywhere and the words terra dei fuochi that refer to Italy's toxic fields, make any Italian's skin grow goose bumps. Food shopping has become a lot more tedious and time-consuming, as I need to carefully read the ingredients of each product and associate them to the list of no-no's. I now find myself considering the origin, quality, price and taste when I select my groceries. It is not always easy to think of healthy, vegetable-based dishes that also please my children. It requires a serious change in my mind-set and my shopping habits. But I make an effort, as I live with the consequences of bad choices every day. Ten years ago, I only knew two people who had had cancer. Today I have 15 friends who currently have or have survived breast cancer, not to talk about all the other types. Many of my friends and relatives also battle high blood pressure, diabetes, cholesterol and heart disease. Certainly, tumors and other illnesses are caused by genes, pollution, chemicals and other daily factors as well. But food plays a crucial role when it comes to our health. The good news is, we can make a difference by informing ourselves about healthy choices and doing our food shopping accordingly. At this month's PWA Conference we have a chance to learn from a true expert, Dr. Sara Farnetti, who will advise us on what to put on our plates. It is a great opportunity to change our behavior for the better. Do you dare to change yours?
Hanna
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Hanna Suni editor and layout designer www.hamedesign.com newslettereditor@pwarome.org
in this issue
4 Unfollow the Foodchain: Choose Your Plate 6 Growth
8 Member Spotlight: Christine Sterpetti, the Game Changer
10 Conceptualizing the New Governance 12 IWD: The Rainbow Day
14 Brio ConneXion at Ginger
15 February Wrap-up: Let's Talk About Sex 16 Women and Words
17 XIII Conferenza Nazionale ICF Italia
18 Cultural Corner: The Ancient Roman Diet
20 Health in Our Hands: A Balanced Diet for Women
21 Let's Go Social: Is Social Media Changing What We Eat? 22 PWA Elections on May 18, 2016
food&diet 8
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PWA march Conference
Unfollow the Foodchain
Food chains begin with a plant and end with an animal. All living beings need energy in order to survive. The food web and food chain processes make it possible to have that energy. Yet as tertiary consumers or "omnivores" in the food chain we can unfollow our old behaviour and choose...
CHOOSE YOUR PLATE What do we put on our plates and how do we control portions? The 2010 Dietary Guidelines for Americans recommended consuming fewer calories, filling half of the plate with fruits and vegetables, reducing sodium, and drinking water instead of sugary drinks. Several health organizations have since adopted plate symbols that urge eating mostly plant-based diets consisting of fruits, vegetables and whole grains. Dr. Sara Farnetti goes a step further and believes that knowing what to eat is like knowing what to wear. Nutrition has preventive and therapeutic effects in different conditions (antinflammatory, antitumoral). To stay fit and healthy we'll learn how to choose our plate by combining foods best adapted to our body as well as the effects preparation and cooking have on our organism.
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About Our Speaker
Sara Farnetti
Sara Farnetti is a specialist in Internal Medicine with a PhD in Pathophysiology of Nutrition and Metabolism from Rome's Università Cattolica del Sacro Cuore. She is Assistant Professor at the Diabetes Research Institute at University of Miami, Miller School of Medicine where she deals with the prevention and treatment of the metabolic syndrome and its related diseases (diabetes, cardiovascular disease, dyslipidemia, fatty liver disease, polycystic ovary syndrome, infertility). Dr. Farnetti is a leading researcher in the field of nutrition and the effect of foods on human metabolism, hormonal balance, gene expression and inflammation. She is the author of numerous scientific and popular publications on functional nutrition in its various clinical conditions: celiac disease and inflammatory bowel disease, metabolic syndrome and related diseases. She continuously addresses these themes in ​​scientific and media debates at both the national and international levels, authoring articles for several newspapers and magazines on health and nutrition.
Main Sponsors
www.lifecoachitaly.it
www.powersavesolutions.it 5
by Lisa R Tucci www.artemediacomm.com
This month, we’re looking at food, nutrition, changing habits, transforming our lives. I’d like to focus on GROWTH, how things are grown, how we grow... growth ˜ noun 1. the act or process, or a manner of growing; development; gradual increase. 2. size or stage of development: It hasn't yet reached its full growth. 3. completed development. 4. development from a simpler to a more complex stage: the growth of ritual forms. 5. development from another but related form or stage: the growth of the nation state. 6. something that has grown or developed by or as if by a natural process Living in Italy, we have, as the Italians say, “an embarrassment of choices”. That said, we still need to stay vigilant. After all, shopping the discount grocers are great but not a day goes by when we don’t hear of some cheap wine labeled as quality Brunello, olive oil made from scraping the ‘bottom of the barrel’ plied as DOC. In the USA, a major producer was caught selling woodchips for Parmesan cheese. Ask yourself, ‘Do I really need to pick up some mozzarella trucked over from Austria?’ And have you ever wondered why it’s cheaper even though it comes from kilometers away? Buy local and do yourself and our environment a favor. Rome has really started expanding with organic food outlets and shops. My recent favorite is
Ketumbar in Rome’s Testaccio neighborhood on via Galvani 24 near the Pyramid
[note: in Italians’ penchant for naming things twice, if you see Angelina on the street sign out front, you’ve come to the right place].
But, to keep yourself abreast of the chicken breasts and more… here’s a good place to start:
Buzzfeed’s 18 Foodie Apps from Jamie Oliver to Craft Beers and more As an unrepentant podcast listener, my foodie playlist includes shows like: A Taste of the Past Podcast and Food Integrity Now. Just do a quick search and you’ll find everything there is to know about foods, processing, health, start-ups, poetry and more.
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And speaking of start-ups, the UK Royal Horticultural Society provides a primer on growing things up on your roof. You won’t have to worry about deer or foxes eating things, though I can’t vouch for what the neighbors may say.
And...as long as we’re growing things? How about raising feminist boys? Here’s the article on Canadian Prime Minister Justin Trudeau's speech on the importance of raising his sons right... Or go straight to the video
And then there’s cultivating gratitude. Something I learned from friend Helen Bannigan over at Bannigan Communications, who has long had a gratitude jar. I’ve been filling mine with 5/day. No repeats. At the end of the year, I’ll have 1500 things to be grateful for!
The flipside of our food intake is of course, what to do when you’ve gone overboard? Well, the book Clean is a place to start for kicking our sugar addictions, our diet sodas, even all the sugar that’s found in our daily milk. Did you know that there is more sugar in a fruit yogurt than in 2 doughnuts?
And... as long as we’re cleaning up our act, pay attention to Monsanto – GMO’s – food additives like MSG in things like brodo (broth) cubes – and even arsenic found in cheap wines! From the USA, we just heard that they were selling woodchips for parmesan cheese. Read labels. Pay attention. And don’t drink (or eat) soy. Ever. It was not intended for human consumption. Find out why at The Whole Soy Story and keep in mind, they’re feeding it to our animals and fish. So you’re still taking this poison in. Be vigilant and these nefarious companies will be forced to change their ways. But it takes power in numbers.
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Christine Sterpetti The Game Changer Christine Sterpetti’s path from the sandy beaches of Santa Cruz, CA to the cobblestones of Rome has had many unexpected turns. She doesn't know where she’ll be in ten years, but one thing is for sure. She is not going to waste one moment of the ride. Christine grew up in the beach town of Santa Cruz, among hippies and surfers. She was a true tomboy and enjoyed her adventures on the beaches and in the woods, collecting snails and snakes along the way. She had her own pony that she rode – bareback – right behind her house. «My childhood gave me a great sense of freedom and adventure, and I used to think I would just tour the whole world with Blue Boy, my reliable little pony», Christine reveals. At sixteen, Christine started working in a local bank through a school program that aimed at helping juniors and seniors gain work experience. For a while, she worked as a bank teller and later moved into an insurance company. After high school, she enrolled into college and graduated from San Jose State University, with a major in Economics and a minor in Sociology in 1992. A few years later, she found herself living in the Silicon Valley, selling microchips and semiconductors for high-tech manufacturing companies. Life was easy and comfortable, but something was missing. Christine’s grandfather is Sicilian and her European blood always drew her towards her origins. During her college years, Christine had traveled through Europe twice, once by herself and once with her best friend. In 1997, she came back to Italy on a short vacation and met Corrado, a friend of a friend, in Rome. For a year, they went back and forth between California and Italy.8In the end, Christine decided
by Hanna Suni www.hamedesign.com
Christine with Blue Boy and her best friend.
to move to Rome, only for three months. Despite her past travel experience, Rome was a shock for her. «I was used to independent, comfortable living and making good money, and I found myself completely out of my comfort zone, without friends and knowledge of the local language», Christine remembers. But she was determined to make it work. She moved to Milan and worked for an IT company for a few years. She also started collaborating with Rubinia Gioielli, selling their gold and semi-precious stone jewelry to shops in Chicago, Texas and San Francisco. She still works with them. When her son, Antonio, was born in 2010, Christine decided to dedicate as much time as possible to her family. But she never let go of her passions and while at home, she got a certification as a PCM (Process Communication Model) trainer. Currently she teaches English at the Arangio Ruiz Liceo Linguistico. Christine first joined PWA in 1998, when the association was still in its baby-shoes. While in Milan, she attended the local PWA and later in Rome, also AWAR (American Women’s Association of Rome). When she returned to PWA Rome last year, she found it a lot more sophisticated and ambitious. Christine did not exactly plan to become the PWA Programming Director,
Christine in Santa Cruz in the 1980's.
it was rather something that just happened. She stepped in in December 2014 to replace Sile O’Broin who had moved abroad in the middle of the season. Christine is not much of a planner or an organizer, she rather lives in the moment. However, she loves putting ideas together with other talented women, like she did in the PWA Board and Team brainstorming event in June 2015. Encouraged by the other Team members, Christine decided to revolutionize the conference program and step out of the usual business and corporate world stream of thought. «My idea for this year was to do things that hadn’t been done before and offer new, exciting topics for the conferences. I chose to concentrate on personal growth and women’s everyday needs. I searched for experts across different fields, such as creativity, dreams, fears, sex, nutrition and art. I also wanted to offer a different, more spontaneous networking event», Christine explains. Her hard work has paid off as conference feedback has been extremely positive. «One of my passions is history and I really look forward to the April conference, when Carolyn Smyth will talk about the women who built Rome», Christine continues. In her free time, Christine still rides her horse – now in Abruzzo and with a saddle – and she loves
Christine with her son riding in Abruzzo.
to ski and spend time with her friends and family. Her evenings are often spent on the side of a basketball court or a skateboard rink or at the Ostia surf school. «Antonio has naturally chosen American sports and I like the fact that he has this influence in his life.» Christine wants him to have multicultural roots and takes him back to California twice a year, also to attend an American summer camp. Armed with determination, Christine has faced many of her personal fears – speaking in front of a big audience or expressing her opinions directly – because she knows her son will have to face them one day. She wants to be able to tell him, how she overcame them. «My best friend’s sudden death last year, my infertility problems and the tragic events relating to terrorism and other problems have made me realize that we have to truly appreciate what we have and live each moment to the fullest. We should not postpone our plans or ambitions, but start being the kind of a person we want to be today.» For now Italy seems like a safer and healthier place for her family to be, but ever more often, Christine misses Santa Cruz. «It is funny how the place I wanted to leave so badly and that I considered small and insignificant, now seems so dear. Distance adds a lot of perspective.»
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Conceptualizing the New Governance by Valerie Baxter President
Traditionally, in non-profit organizations Board agendas are generally concerned with the health, function and growth of the organization. Yet because of the increasing external pressures non-profit organizations are facing, our Board of Directors needed to be receptive to a new view of their roles and responsibilities. An internal focus to ensure the continuation and survival of the organization was paramount. In May 2015, serious about taking on the pressing challenges of our time, we needed fresh ideas about the art of leadership in PWA, new approaches to practicing it, and courageous minds willing to make that journey. We wanted to solve complex, urgent problems — particularly those that entangle business activities, governance and human needs, so we needed to tackle system change for sustainable development, re-imagine leadership as a collaborative endeavour, retrain leaders to work collectively, and manage diverse groups through this change process with an effective model of collective leadership. At the same time, we were faced with the imminent PWA Conference and ConneXion season 2015/16. Starting with our Conferences we brainstormed to see what today’s women want: Personal Development emerged as the most popular sphere of interest. Personal development covers activities that improve awareness and identity, develop talents and potential, build human capital, enhance quality of life and contribute to the realization of dreams and aspirations. Perhaps the most important realization that an individual can make in their quest for personal growth is that there is no single formula that defines the path to personal success. We all have different goals and priorities, which means that different activities and attitudes will make us feel good about ourselves. Our ConneXions, orchestrated by Social Directors Isabella Cattan and Adriana Tempesta, were geared to make us feel good and happy to join like-minded people. We also have different natural strengths and weaknesses that are a part of our inherent personality type. Therefore our new Conference series needed to take into account the broadest scope, yet maintain relevance to our members. Christine Sterpetti, Programming
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Director, was invested with the objectives defined above for our conference topics. Not an easy job, I can assure you! Let me tell you a little bit about Christine from behind the scenes: She is not what you would call a planner – rather she doesn’t programme, but thinks out of the box, has something of a rebel, may appear disorganized or even last-minute. Yet she admirably rose to the challenge of her role by moving fluidly from Creativity to Dreambuilding, from Overcoming Fear to Speed Networking outside our comfort zone, easing us to a new realm of awareness of our own sexuality, through to diet and what it means to our lifestyle. April will see us discovering some of the women who contributed to building Rome Caput Mundi, and May will highlight changes in Leadership, where women begin to hold the power to make a difference in today’s Society. Working with Christine has not only been a pleasure and great fun, but her constant diligence, positive outlook and fresh approach has earned her a special place among us all. Mission accomplished, Christine! With the advent of “the People We Are” setting ourselves a new mission, our real journey started in September 2015, with a highly competent team of women functioning in collective leadership, ready to take on this urgent challenge. Together, we set out to: •
Establish the vision, mission and strategic directions of PWA;
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Provide the Board with fiscal and legal oversight (accountability);
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Establish procedures to select, evaluate and, if necessary, discharge the President;
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Create links to the external community through a variety of common interests;
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Develop and generate necessary resources;
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Ensure an appropriate management system;
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Attend to board self-management through continuous evaluation and improvement;
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Advocate on behalf of the organization and its mission.
In order for PWA to undertake this impressive array of expectations, the Board had to develop and publish a comprehensive set of policies to ensure efficiency and effectiveness. The written record of a Board’s policies serves to provide consistent direction for the organization’s values and work, as well as clear limitations to the President’s authority. We soon realized that we had arrived at an overwhelming challenge. Board members, as volunteers, generally have limited time for and understanding of the organization, are diverse in their skills and perspectives, and are continually coming and going. They often struggle to fulfill their roles. Therefore, we called in Maria Banks to coach our Board & Team! We also had the good fortune to avail ourselves of Dulce Casadiego’s hitech experience for Google Apps training. For the very first time in PWA history, Board and Team members received the necessary support and training to succeed. Michela Lazzè, our Special Projects Director and Thinktank leader is one of those women with a courageous mind willing to solve complex problems regarding the new leadership of PWA. As proof, she prepared the new Board Policy Manual in preparation for the expansion of PWA and proposals to revise our Statute. Armed with diplomacy, patience and dexterity, together with the brilliant mind of Alessandra Tacconelli, the hi-tech knowledge of our Webmistress, Rossana Scazzocchio and the collaboration of Federprofessional’s President Alessandro Caporalini, she created the unique PWA professional TimeBank, TIMEOUT, reaching out to the external community. She also worked with me, Secretary Edna Francis and Corporate Membership Director Maria Banks, to set down the recommendations for our Statute revisions. PWA’s AGM (Annual General Meeting) and Board Elections will be held on May 18, 2016 to coincide with our last Conference. As we redefine ourselves and innovate our policies, the following statute revisions will be the highlights subject to membership vote: •
Two additional Board Positions: Vice President, Public Relations Officer
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Limitations to consecutive re-election President after a two-year term
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Limitations to recurrent applicants for Board
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directors’ roles in the same position after three consecutive years. •
Adoption of PWA Board Policy Manual, Legal Responsibilities of the Board of PWA, Code of Conduct as bylaws of PWA
These policies include expectations of board members, committee structures and the principle of speaking with one voice. The positive features of this model when it is working effectively are: •
There is increased clarity of roles responsibilities, vision and accountability.
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The focus on outcomes and results leads to increased accountability. • An external focus connects the PWA Board with other boards and stakeholders. • The leadership role of the Board can be satisfying for board members. • This model liberates, empowers and supports the President. • The Board engages in activities by scanning the environment, becoming familiar with “big picture” issues as well as major internal trends and entering into partnerships with other associations.
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The Board takes on the responsibility of ensuring adequate resources are available to accomplish the mission (fund raising).
A conclusive reflection on non-profit governance best practice: Treating members ethically is not an optional extra but an essential ingredient in maximising long-term value. An ethical organisation rewards contributions to the organisation’s objective, and is honest and fair to its members; it encourages transparency and initiative, embraces equality and inclusion. And crucially, since trust is so dependent upon expectations, an ethical organisation is extremely careful about the expectations it engenders. Ethical behaviour, according to this argument, is built on relationships. I’m very proud of the significant relationships built within the entire Board and Team, without which we could not have achieved so much in such a short time. My heartfelt thanks go to all these special women. PWA is about the People We Are.
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PWA is truly making a difference. The 201516 season is dedicated to personal growth and changing behavior; the month of March to changing our diets. For we are what we eat. The Rainbow Diet is rich in colourful fruits and vegetables; nuts, seeds and extra virgin olive oil. Fish is eaten two or three times a week but red meat and cows' dairy, rarely, if ever. Refined carbs and added glucose are not part of this diet. However, a modest regular red wine consumption helps. Research is quite clear - people who adhere most closely to the diet are chronic illnessfree and live longer! PWA President Valerie Baxter, promoter of changing behavior and testimonial of the Rainbow Diet, said she not only feels better and healthier, but is also constantly in a brighter mood thanks to the variety of colors on her plate and tastes on her palate. We would love to hear your testimonials about your personal growth and behavior changes. Send your story to newsletter@ pwarome.org!
American comedienne Jade "La Romana" Ruberti entertained the guests before and after the meal. You can catch her performances at Acting in English and at the monthly Downtown at the Abbey Irish Pub in Rome.
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Our hearfelt thanks go to event patron Beatrice Onlus and event sponsor Il Molino. We would also like to thank Executive Chef Gaetano Costa and all the guests for the warm participation.
Executive Chef Gaetano Costa not only prepared a scrumptious feast for the eyes and the stomach, but took his time to explain the benefits of the Rainbow Diet and answer questions raised by the guests.
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Brio CONNEXION AT Ginger
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he series of lively, trendy and cozy PWA ConneXions organized by Social Director Isabella Cattan continued on March 2nd at Ginger in Via Borgognona. Tasty drinks, harmonious surroundings and good food made the evening very pleasant for women and men attendees.
Our next ConneXion will take place on April 6th at Prati Urbani. Stay tuned!
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Text and photos Hanna Suni
Let's talk about sex! Text and photos Hanna Suni
The 2015-16 season of PWA conferences has been incredibly rich and thought-provoking and Valentina Cosmi, sexologist and psychotherapist, was no exception to the rule. Never has a speaker received so many questions and solicited as much interest as she did during her presentation at the PWA February conference. Orgasm, masturbation, psychosexuality and sex-toys were but some of the big words Valentina used. However, she did it with such grace and simplicity, that it seemed as if we were talking about different types of bread or laundry detergents. Her informative slides and truthful images kept the audience's attention high and provoked a lively discussion afterwards. Next season we will welcome Valentina for a second session. Looking forward to it!
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Women and Words
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Mistero da scoprire oltre il velo di una maschera... voglia di volare con le ali di una farfalla... voglia di alleggerire l'inverno del cuore con i colori ed i profumi della primavera. La durezza di uno sguardo ancor proteso al grigio dell'inverno e speranza di librarsi nella pi첫 folle primavera.
poem by Elvira La Rocca painting by Rosanna Chiani
XIII Conferenza Nazionale ICF Italia 8 e 9 aprile 2016 C.O.N.I. Roma Coaching, obiettivo integrare e collegare metodi e discipline parallele per generare opportunità nella società, nella scuola, nelle imprese. International Coach Federation Italia, l’organizzazione no profit che si occupa di cultura del Coaching e standard professionali organizza a Roma l’8 e il 9 aprile prossimi la Conferenza Nazionale dal titolo “Integrazioni generative come leva del Coaching”, con ospiti di grande rilievo dal mondo imprenditoriale, sportivo, istituzionale, dei professionisti del settore. Special Guest Timothy Gallwey, inventore dell’Inner Game e padre del Coaching moderno. Organizzatore International Coach Federation Italia, è la prima e più importante associazione professionale no profit di coach italiani. ICF Italia è il Chapter italiano di International Coach Federation (ICF), la più grande associazione professionale al mondo di coach, con oltre 30 mila membri in più di 138 nazioni al mondo. Il suo scopo è sviluppare, sostenere e preservare l’integrità della professione nel mondo, diffondere cultura del Coaching e accrescere la fiducia del pubblico in questa professione. A chi è rivolta A professionisti, privati, aziende, istituzioni e a tutti coloro che sono interessati agli sviluppi del Coaching e alle sue tematiche, a conoscere le discipline collegate e a fare networking. Che cosa propone Una opportunità per tutti di avvicinarsi al Coaching come strumento di sviluppo personale e professionale e di conoscere gli ultimi orizzonti della disciplina, ascoltare le testimonianze di relatori di fama nazionale e internazionale con le loro case history, di partecipare a workshop esperienziali e di confrontarsi con i colleghi. Un momento di incontro e condivisione con alcuni protagonisti del panorama imprenditoriale, e produttivo per parlare di integrazione nel mondo del lavoro, nella società, nella scuola, nelle istituzioni, in ambito personale. Workshop Per consentire una pianificazione adeguata degli spazi è necessario prenotare i workshop a cui si desidera partecipare scrivendo a: conferenza@icf-italia.org
Iscrizioni: www.icf-italia.org Patrocini e partnership La manifestazione è patrocinata da C.O.N.I. e in partnership con APCO (Associazione Professionale Italiana dei Consulenti di Management); AIF (Associazione Italiana Formatori), Confassociazioni (Confederazione Associazioni Professionali) e Federprofessional. C.O.N.I. riserva agli iscritti alla Conferenza una visita guidata gratuita presso gli impianti del Foro Italico. Il tour avrà luogo al termine dei lavori del giorno 8 aprile e durerà circa un'ora. Per partecipare è necessario prenotarsi entro il 31 marzo.
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CULTURAL CORNER
The Ancient Roman Diet
By Laura Rizzi www.laltraroma.net
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Following new discoveries in Latium and in the Vesuvius area, and aided by new technologies, archaeologists have undertaken the studying of each and every aspect of ancient daily life, including the eating and drinking habits of the ancient Romans. With surprising results. First of all, the Romans didn’t have access and therefore couldn’t imbibe in the rich variety of items found in our usual modern Mediterranean Diet. After all, tomatoes and potatoes came from the Americas; sugar, coffee, tea and chocolate would eventually be imported from Africa and South America, and they also didn’t drink orange and lemon juices (the Muslims brought citrus fruits to Sicily when they conquered the island in the 9th century AD). So what did the Romans do for food, exactly? Precious information about food are found on mosaics and frescoes that once decorated private villas (domus) and public thermopolia the Roman taverns where it was possible to have a fast meal or to pick up some street food (fruit and vegetables, eggs, bread) and drink fresh water and wine.
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During the Archaic period, the Romans lived in a very simple way; and their diet was based only on cereals, soup, bread, cheese and milk, egg and some meats, (beef, chicken, pork, lamb). They ate a lot of fruits and vegetables, all local products grown in the countryside or found in the woods: asparagus, peas, beans, carrots, radishes, mushrooms, grapes, apples, strawberries, blackberries, pomegranate and figs. They produced excellent olive oil (not only used in cooking but also employed for lighting lamps and in beauty products such as perfumes and creams) and a wide variety of white and red wines. Quite wellknown and equally expensive was the red Falernian wine (Falernum), that today some archaeologist are trying to reproduce in Italy’s southern region of Campania. They used only honey to prepare milk-based desserts and cakes and they loved a sort of fruit sorbet made with snow and ice. It is said that Nero was crazy for it made with Appenine snow!
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The Roman Republic expanded their borders and by the end of the 1st century BC, the age of Augustus, the Romans had conquered Spain, Gaul, part of Europe, Greece, Asia Minor and the near East, North Africa and ultimately, Egypt. Rome became a multicultural capital with 1 million inhabitants, the center of a large Empire and a global marketplace with products and goods offered from all around the world. Roman society changed and became much more complex: there were poor Roman citizens who received free grain, olive oil and wine from the State and few wealthy people, senators and businessmen, who transformed their diet little by little, enriching it with new flavours, exotic fruits (dates, apricots, peaches and cherries), spices, and adding amazing foodstuffs such as roasted crane bird, peacock, partridge, and parrots. The aristocracy also loved fish (bream, anchovies, tuna, swordfish) and shellfish; Inside their domus households, many nympheum pools or ponds were transformed into fish ponds (murenai), so the occupants could whet their appetite for a fresh catch-of-the-day! Roman recipes would probably not strike our fancy today were based on contrasts: an explosion of delicate and intense flavors such as in garum sauce, a salty, aromatic, fish-based sauce and one of the most popular condiments in Roman cuisine. Pompeii was noted for the quality of garum it produced.
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Latin writers like Apicius, Columella and Pliny reveal in their works that during the Roman empire was born the culinary arts. They described the typical Roman rich banquet composed of different dishes: Gustum (appetizer) featuring eggs and vegetables; Mensae Primae (main course) meat served roasted or boiled, Mensae Secundae (final course) dedicated to desserts and fruit. Lucius Licinius Lucullus, the great politician of the late Roman Republic and one of the the principle architects behind the conquering of the Pontic Kingdom of Mithridates VI, had a passion for fine dining. He introduced cherries and apricots to Rome and became quite famous for his lavish and gourmet banquets. In fact, it is from him that the expression, a Lucullan feast comes to us today, meaning an expensive, sophisticated and rich banquet!
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Picture captions 1 Glass bowl of fruit and vases. Roman wall painting from Pompeii (circa 70 AD), Naples, National Archaeological Museum 2 Thermopolium of Via di Diana at Ostia Antica 3 Sale of bread at a market stall, Roman fresco from Pompeii
4 Roman mosaic in a villa (end of Roman RepublicImperial period) near the Grotte Celoni in Rome 5 Sign of the Thermopolium, a sort of men첫 fixed on the wall 6 A carbonised loaf of bread from Pompeii 79 AD
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IN OUR HANDS
H E A LT H
A balanced diet for women When are the best times to eat carbs, protein and fat, what should your portion size be and what are your guideline daily amounts? Choose wisely and you can eat healthily around the clock.
Women have different daily nutritional requirements to men, and below our nutritionist has offered guidance and recipe ideas for women seeking a balanced diet for good health - but what exactly is meant by a 'balanced diet'? There are some simple rules to follow like getting your five-a-day, including three servings of whole-grains and choosing more fish, poultry and less red meat while opting for low-fat dairy foods. But that's not the whole story - how much should you be eating and when is the best time to eat protein, carbs or fats? Read on for our guide to healthy eating around the clock. Reference Intake (RI) – the new term for Guideline Daily Amounts (GDAs) Nutritional needs vary depending on your sex, size, age and activity levels so use this chart as a general guide only. The chart shows the daily amounts recommended for a healthy, balanced diet for maintaining rather than losing or gaining weight. Typically women need less nutrients than men with the exception of salt and fibre.
Guideline daily amounts
your metabolism and because protein foods keep you fuller for longer, you'll eat fewer calories the rest of the day. A protein breakfast needn't take any longer to prepare - top your morning toast with a scrambled egg, a slice of smoked salmon or some lean ham and when you do have a little more time enjoy an omelette or frittata. Whatever you do don't skip breakfast as this sets your blood sugar off on a roller coaster, which means you'll end up choosing the wrong foods later in the day. Remember breakfast makes an important contribution towards your daily intake and it plays a key role in maintaining a healthy weight. Mid-morning snack Eating little and often is the ideal way to manage your blood sugar levels - this doesn't mean you'll be eating more but spreading your day's intake evenly throughout the day. Make every snack count with nourishing options that supply both the 'pick me up' you need while topping up your fivea-day. Swap your morning biscuits for oatcakes spread with peanut or almond nut butter and a banana or have a tasty dip with veggie sticks. Lunch Make lunch a mix of lean protein and starchy carbs. Carbrich foods supply energy and without them you'll suffer that classic mid-afternoon slump. The key is to choose carbs that produce a steady rise in blood sugar, which means passing on the sugary 'white' foods and going for high fibre wholegrains which help you manage those afternoon munchies.
Men
Women
Energy (kcal)
2500
2000
Protein (g)
55
45
Carbohydrates (g)
300
230
Opt for an open rye-bread sandwich topped with salmon, chicken or low-fat dairy as well as plenty of salad or choose whole-grain toast topped with baked beans.
Sugar (g)
120
90
Mid-afternoon
Fat (g)
95
70
Saturates (g)
30
20
Fibre (g)
24
24
Satisfy that sweet craving and the need for energy with fruit. A handful of dried fruit combined with unsalted nuts or seeds, provides protein and healthy fats to keep you satisfied till supper.
Salt (g)
6
6
Foods
Portion size
Swap your chocolate or cereal bar for a handful of dried apple rings with a few almonds or walnuts. Dried fruit is four times as sweet as its fresh equivalent - which is great if you've got an exercise class or a gym session planned for the afternoon. Combining dried fruit with nuts helps stabilise the release of their sugars keeping you energised for longer. Alternatively stock your fridge with plenty of low calorie nibbles like cherry tomatoes, grapes and vegetable cruditĂŠs, which will prevent you reaching for the biscuit tin when you fancy something sweet or crunchy.
Carbs like cereal/rice/pasta/potato
Your clenched fist
Dinner
Proteins like meat/poultry/fish
Palm of your hand
Savouries like popcorn/crisps
2 of your cupped hands
Bakes like brownies/flapjacks
2 of your fingers
Butter & spreads
The tip of your thumb
Perfect Portion sizes Numbers and figures are all very well but how does this relate to you? Personalise your portions with our handy guide to finding the right serving size:
Breakfast Kick start your metabolism by including protein at breakfast, choose from eggs, salmon, lean ham or low-fat dairy. We burn more calories digesting protein rather than carbs so, by making your breakfast a protein one, you'll be revving up
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Don't curfew carbs - they're low in fat, fibre-rich and help you relax in the evening. Combine them with some healthy essential fats the ones you find in oily fish like salmon, mackerel and sardines as well as nuts, seeds and their oils. Your body can use these healthy fats overnight for regeneration and repair, which is important for maintaining healthy skin and hair. Fill half your plate with a colourful variety of vegetables or salad, drizzle with a dressing made from flaxseed or rapeseed oil and add meat, fish or beans with brown rice, quinoa or wholemeal pasta. By Kerry Torrens BBC Good Food magazine's nutritional therapist
let’s go“social” IS SOCIAL MEDIA CHANGING THE WAY WE EAT?
by Paola Devescovi www.projectprosperity.com
Raise your hand if you have never posted a photo of delicious food, a glass of wine or of you and your friends at a nice restaurant. Come on, don’t be shy. If you have at least one Social Media account – Facebook for example – I’m sure you have… at least once. The popularity of social media networks like Facebook, Instagram, Twitter continues to grow, and so does the concept that everything we do – everyone we meet, every event we attend, every movie we see – must be uploaded and shared with our online friends. Mobile technology has made it incredibly easy to document every moment of our lives and the sharing occurs ever more often in the form of online photos. An average of 58,000,000 photos are uploaded to Instagram every day and they receive an average of 1,650,000,000 likes. On Facebook the numbers are even more staggering: about 350 million photos are uploaded daily and they receive an average of 3,125.000 likes every minute.
Everyone’s A Critic Social media has also become an important educational tool for sharing information about food. The Clicks & Cravings study reports that 50% of consumers learn about food via social networking sites and 40% learn about food via websites, apps or blogs. Once recipes were passed on in the family, now they are posted on websites where consumers can view the nutritional information and images of the finished product, and leave reviews and feedback. While information about food was once largely provided by experts, it is now our friends and contacts we listen to, when making decisions about what and where to eat. In order to be appealing, restaurants now have to market the social experience rather than solely their food. The perception of a venue as a whole – its décor, the friendliness of its staff – is becoming as important as the dishes being served.
What we’re sharing is also what we’re eating. A 2013 survey found that 54% of 18-24 years olds have taken a photo of their food while eating out and 39% have posted the photo online. 90 new photos hashtagged #foodporn are uploaded to Instagram every minute. The idea of sharing food photos online has begun to dominate the world of technology: apps like Burpple, FoodSpotting and SnapDish are specifically dedicated to the logging and sharing of food.
«Businesses need to construct content – food, in the case of restaurants – that will inspire people to take photos and share it» says Matthew Cox. «While food is an ideal medium for social media because it’s something that we naturally share, intelligent restaurants need to see social media as more than just cheap advertising. The most important thing is to offer something worth talking about, something remarkable. The worst thing you can do is be like everyone else.»
«Social media is where a lot of us document and curate our lives», says Virgin Mobile Digital Communities Manager Jordan Kerr. «Meals are often a time when people come together to celebrate life, culture and human relationships. Mobile phones are at the heart of this because they allow people to capture their experiences wherever they are and share them.»
To this end, restaurants and chefs have been flocking to social media. Many famous chefs have their own YouTube channel or answer common cooking questions on Twitter. There are now lists of the best chefs to follow on Instagram and which top food hashtags will get your ice-cream photo noticed.
And snapping photos of your meal before you eat is becoming commonplace everywhere from the fanciest restaurants to your local café, all around the world.
Social media can also affect menus more directly: consumers now provide feedback on menus even before they’ve been created. Some restaurants create the menu for the day based on the preferences of their fans on Facebook.
Where did this «eat and tweet» mentality come from? How does it change the way we respond and relate to food? Where will it lead? Food is cool... Eating has always been a key component of socialising, and the way we eat reflects our class, gender and generation. Millennials increasingly look for newer and trendier casual restaurants in order to elevate their status and look «cool». The Hartman Group’s 2012 study, Clicks & Cravings: The Impact of Social Technology on Food Culture, found that social media use «is increasingly infiltrating the dinner table, with nearly one-third of Americans using social networking sites while eating or drinking at home – and the figure jumps to 47% amongst millennials.»
What Next? We already see several clear trends emerging that will alter the way we perceive food and eating. Food criticism is now in the hands of bloggers and food review websites. «Experiential dining» – all about visuals, sounds and textures as well as taste – is well represented by popular chefs like Heston Blumenthal and Masterchef judge George Calombaris. Moreover, with the rise of video apps like Vine and Viddy and streaming services like Skype and Google Hangout allowing users to share experiences (such as meals, discussions or cooking demonstrations) in real-time, we can expect more entertainment, more information, more scrutiny, more direct communication… and more «food fashions».
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HAVE YOU CHOSEN ALREADY? ▶ get to know the candidates ▶ voice your opinion ▶ be a candidate Run for a Board Position ELECTION PROCEDURES BOARD 2016/17 During the AGM - Annual General Meeting and following the Conference, Elections will be conducted for the renewal of the Board, by use of voting papers cast in a ballot box on the Election desk. That same evening, at closure of the poll, the Election Committee will count the votes. The Election Committee will send an email to those absent with the link and indications for access to the platform, where it will be possible to vote anonymously, from 10.00hrs until 21.00hrs on 18th May. At closure of the online session the Election Committee will count the votes and give immediate communication to the present Board of the final results. WOMAN OF THE YEAR 2015/16 A similar procedure will be adopted for the election of Woman of the Year, by use of ballot papers cast in a separate ballot box on the Election desk. The WOTY Committee will send an email to those absent with the link and indications for access to the platform, from the afternoon of 18th May until 22.00hrs on 19th May. At closure of the online session, the votes will be counted to determine the Woman of the Year. The results will be announced at our Summer Party on 15th June 2016.
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PWA Elections 2016-17 on May 18, 2016 at 19.30 at Hotel Aleph PROCEDURE ELETTORALI COMITATO ESECUTIVO 2016/17 In occasione dell’Assemblea Generale Elettiva e della Conference, a seguire della stessa, si apriranno le votazioni per il rinnovamento del Comitato Esecutivo. Per le votazioni del giorno 18 maggio ci sarà un’urna elettorale sull’Election desk, utilizzando le schede per il voto. Nella stessa sera, al termine delle votazioni, il Comitato Elettorale procederà allo spoglio delle schede. Il Comitato Elettorale provvederà ad inviare una mail con il link e le indicazioni per gli accessi alla piattaforma, dove sarà possibile votare, in forma anonima, a partire dalle ore 10 del giorno successivo fino alle ore 21. Alla chiusura della sessione on line il Comitato Elettorale procederà con lo spoglio delle schede per dare immediata comunicazione all’attuale Comitato Esecutivo dei risultati definitivi delle votazioni delle due giornate. WOMAN OF THE YEAR 2015/16 In occasione della Conference, a seguire della stessa, si apriranno le votazioni per la Woman of the Year 2015/16. Per le votazioni del giorno 18 maggio ci sarà un’urna elettorale sull’Election desk, utilizzando le schede per il voto. Nella stessa sera, al termine delle votazioni, si procederà allo spoglio delle schede. Il Comitato WOTY provvederà ad inviare una mail con il link e le indicazioni per gli accessi alla piattaforma, dove sarà possibile votare a partire dal pomeriggio del giorno successivo (21 maggio) e fino alle 22.00 del 22 Maggio 2015. Alla chiusura della sessione online si procederà con lo spoglio delle schede per l’elezione della Woman of the Year che verrà annunciata durante il Summer Party del 15 giugno 2016.
On January 1, 2016 was born TimeOut, an example of Sharing Economy, where different professional skills meet and where one spends and earns HOURS instead of EUROS. The project is now into its third month! February saw the number of exchanges double compared to January and the future holds many more useful and interesting exchanges in store. So don’t be shy! An exchange with another professional can change your life (or nearly change it!) For those who haven’t logged in yet, click here to access your private area and browse the available fields of expertise. If you have lost your credentials, click here, insert your e-mail address and the three characters in the box and click on ‘Reset’. Thanks to TimeOut and its many offers, you can: • Improve your linguistic ability • Learn to comunicate better • Make your social network profiles more appealing • Find out how much pension you will receive when you retire • Ask for advice on understanding your children better And it’s obviously a wonderful opportunity to show others that you are a valuable professional! In order to raise your chances of being contacted for a consultation, write about what you are offering in a clear and concise manner. We strongly advise you to use Italian, but if you would also like it in English, do so in a separate post and not in the same insertion. TimeOut also has 4 faces – if you have questions or need explanations, don’t hesitate to contact us at the following e-mail addresses: • Massimiliano Gottardi (Federprofessional), Presidente dei Team Leaders – timeoutpresident@pwarome.org • Alexandra White (Federprofessional) – Team Leader – timeoutlead1@pwarome.org • Rossana Scazzocchio (PWA Rome) – Team Leader – timeoutadmin@pwarome.org • Alessandro Antibo (PWA Rome) – Team Leader – timeoutlead2@pwarome.org And stay tuned! The first TimeOut event, where we can get to know each other better, will take place in April. An excellent starting point for new exchanges to arise! Warm greetings and happy TimeOut,
Alessandro Antibo
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Powersave Solutions Ltd., with more than 20 years of experience, provide business to business energy saving lighting solutions through the supply of retrofit high grade LED lighting which can produce significant electricity savings of up to 70% while making a sustainable and responsible contribution to helping the environment. Our projects to date include commercial business centres, shopping centres, sporting centres, industrial manufacturing facility, hotel, cafeterias, health care facilities, etc. Industry and commercial buildings account for more than half of today’s energy consumption and at Powersave Solutions Italia we choose the most appropriate energy solution for each organization supporting its sustainable growth. In today’s world with high energy prices and rapid climate change, Powersave Solutions Italy provides proven expertise in developing, constructing and operating greener and more economical energy lighting products. By manufacturing our own products we are in a better position to offer significant benefits in terms of volume, prices and warranty terms, innovation and design. In line with government directive, all lamps that are lower than grade B will be banned starting from September 2016. LED’s are A classification and offer better durability, longer life, unrestricted design, safety, longevity and more economical than any other light on the market.
Life Coach Italy s.r.l. contribuisce allo sviluppo del potenziale umano per il benessere personale e organizzativo. Conta su un vasto network di qualificati professionisti che operano da anni in vari settori negli ambiti Life e Corporate, con particolare riferimento alla metodologia del Coaching in linea con gli standard di qualità di International Coach Federation. Life Coach Italy offre una serie di servizi integrati e innovativi caratterizzati da: • Competenza • Personalizzazione • Trasparenza • Rispetto della Privacy
www.lifecoachitaly.it 24
"I’ll take the best Italian foods where they’ve never been. I’ve always loved travelling, eating well and interacting with the world. After many years working I decided that my passion and professionality could combine to give life to this dream. I develop and consolidate relations with luxury store buyers, importers and distributors in Europe,USA, Canada and Japan. My suitcase is always ready to go! And are you ready to taste them?!!"
www.ritalauretti.com 25
Upcoming events April ConneXion Prati Urbani Via Giovanni Pierluigi da Palestrina, 41/43
Wed, April 6, 18:30  12
April Conference The Matronage of Culture: Women of Art in Early Modern Rome by Carolyn Smyth Hotel Aleph Roma
Wed, April 20, 19:30
PWA in 2015-16 ConneXions
PWA conferences Hotel Aleph Roma Via San Basilio 15 (Via Barberini)
6 April 4 May 8 June PWA ConneXions are held at different Roman venues Stay tuned via direct email, social media and our website
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Conferences Special Events 20 April 15 June Summer Party
Check out www.pwarome.org
18 May
Membership news New Members Welcome!
We would like to welcome Rita Lauretti and Dian Eka Puspitaningrum as member who have recently joined our Association. PWA is a place that grows with each member, therefore we are looking forward to enjoying PWA together with you! If you’d like to join, visit our website and contact MembershipDirector@pwarome.org
2015-2016 PWA Board and Team members President Valerie Baxter President@pwarome.org Secretary Edna Francis Secretary@pwarome.org Treasurer Michelle Bassanesi Treasurer@pwarome.org Programming Christine Sterpetti Programming@pwarome.org Membership Olga Plyaskina MembershipDirector@pwarome.org Corporate Member coordinator Maria Banks MembershipCorporate@pwarome.org Associate Member coordinator Nicole Giacomarra MembershipAssociate@pwarome.org Social Isabella Cattan SocialDirector@pwarome.org Social Co-Chair Adriana Tempesta SocialCoChair@pwarome.org PR & Sponsorship Christina Barbiero Sponsorship@pwarome.org PR & Sponsorship co-chair Marta Schneider PR@pwarome.org Newsletter Hanna Suni NewsletterEditor@pwarome.org Newsletter editorial consultant Lisa R Tucci NewsletterConsultant@pwarome.org Webmistress Rossana Scazzocchio Webmistress@pwarome.org Community Director Paola Devescovi Community@pwarome.org Mentoring Program Manager Maria Letizia Nesta Mentor@pwarome.org Mentor Luisa La Via MentorshipConsultant@pwarome.org Think Tank Michela Lazzè SpecialProjects@pwarome.org Think Tank Alessandra Tacconelli Thinktank@pwarome.org Media communications assistant Katia Ingegneri Media@pwarome.org Legal Advisor Caterina Flick Legal@pwarome.org
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