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For those of you concerned about the transfat ban, or about the size of your ass, here is an event that might just explain what all the hoopla is about!
What Will Happen To My Doughnut?
How To Cope With The Trans Fat Ban
New York City made history this year when it banned the use of artificial trans fat in restaurant kitchens. Beginning July 1, 2007, food-service operators could no longer use partially hydrogenated vegetable oil for frying or as a spread. Next July, all foods served to New Yorkers are supposed to be trans fat free—including items notoriously dependent on trans fat, such as doughnuts, cake icing, even our beloved black-and-white cookies.
How did this happen? And is this effort really working? Join our panel discussion to find out what’s been going on behind the scenes in government and the food industry as New York leads a charge that’s being felt around the nation.
New York City College of Technology, CUNY:
300 Jay Street, Brooklyn, NYC - Janet Leftler Dining Room, Namm 215
Wednesday, October 10, 2007
6:00 PM - 8:00 PM
$15 AIWF Members & Guests
FREE to all City Tech, FCI, ICE, NYU & AiNY Students
title="http://www.aiwf.org/e/14fb3ex290/e/13d45cx267/http://www.ticketweb.com/t3/event/EventListings?qs=qs=orgId%3D16717" href="http://www.aiwf.org/e/14fb3ex290/e/13d45cx267/http://www.ticketweb.com/t3/event/EventListings?qs=qs=orgId%3D16717" target="_blank">PLEASE CLICK HERE TO MAKE RESERVATION
Questions: (718) 522-6688 or aiwf@beardallis.com
Panelists:
Gail Goldstein, Deputy Director for Cardiovascular Disease Prevention and Control, NYC Department of Health and Mental Hygiene Joanne Jacus, Lecturer, New York City College of Technology CUNY Department of Hospitality Management (www.citytech.cuny.edu) DavidSchleifer, PhD Candidate (Sociology), New York University - Laura Stanley, Coordinator, NYC Trans Fat Help Center (http://www.citytech.cuny.edu/notransfatnyc/), New York City College of Technology CUNY
This event will be moderated by Elizabeth Schaible, assistant professor and department chair at New York City College of Technology CUNY Department of Hospitality Management. She also serves on the board of AIWF-NY Chapter.
Gail Goldstein, MPH, has played a key role in the NYC Trans Fat initiative from its inception, and continues to act as the Department of Health’s point person on the issue. She also participates in the development of other heart-healthy nutrition initiatives city-wide. Gail will discuss the history of New York’s proactive involvement in the trans fat issue, which is widely compared to the city’s once-controversial leadership against restaurant smoking.
Joanne Jacus, a CIA-trained baking industry veteran, has worked closely with the American Institute of Baking and the NYC Trans Fat Help Center in testing a range of new “0 grams trans fat” baking shortenings and margarines in a wide variety of familiar recipes. She will report on her findings, both surprising and not surprising, and pass out samples.
David Schleifer has made a name for himself this year as one of the city’s most engaging authorities on the anti-trans fat movement. He is currently finishing a dissertation that examines scientific, regulatory, and industrial issues, and how they impact what we eat, and what we believe about what we eat. David is also conducting a case study for the Trans Fat Help Center, on a local Chinese bakery chain.
Laura Stanley manages the Trans Fat Help Center, the city’s trans fat outreach to NYC food professionals. A food writer and culinary instructor, she conducts research and creates educational materials that support restaurateurs, chefs, bakers, and suppliers in their efforts to phase out trans fat. Laura will explain how the TFHC serves its vast and multicultural constituency, and talk about her recent adventures in public health activism and food service.
Tags:
AIWF, big fat ass, donuts, fat ass, Transfat ban in New YOrk City
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Posted on 10/8/2007
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