Department of Nourishment Arts®

It has been a year of expansion for our Department of Nourishment Arts!

We designed an internship program with Cornell University, and at the same time, welcomed the inaugural Anne Saxelby Legacy Fund high school apprentice to The Center to train on the farm and in our Herbal Workshop

We collaborated with our Medical Team to create guidelines for nutritional supplementation during times of viral outbreaks like COVID-19 We also developed a critical report about our HealthE6® Model that highlights a national path for wellness and medical care savings, based on our successful prevention and reversal of chronic disease here on our campus. Food is Medicine® is simply our way of life here at TCFD Our attention to dietary detail is second-to-none, and this year, with greater quality control and the cost of our food program in mind, we redesigned our Carrus café into a central kitchen responsible for the lunches and dinners of 18 TCFD locations.

The year capped off with a prestigious New York State Concord Grape Innovation Award for our new balsamic vinegar, del Sole, developed by our team and led by Chief of DNA, Cesare Casella, in consultation with renowned expert Andrea Bezzecchi. It was in short, a year to remember

By Jennifer Franck, MS, RDN, CDN, Assistant Chief of the Department of Nourishment Arts®

Nearly

476,000

Meals Provided to Staff, Residents, and Daycare Children in 2022