https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2013/04/slusser_wendy_vfc.jpg 683 1024 Grant Alkin https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2016/09/newlogoSm-2-300x31.png Grant Alkin2013-04-16 10:30:522013-04-16 10:30:52Wendy Slusser
Dr. Wendy Slusser is an assistant clinical professor of pediatrics at UCLA. Her current research focuses on evaluating the LAUSD Nutrition Network and developing Nutrition Friendly School criteria. Dr. Slusser is also the Nutrition Director of UCLA’s Healthy Campus Initiative.
See Wendy Slusser speak at our next 2013 Science & Food public lecture!
Featuring Chef Alice Waters, Dr. Wendy Slusser, and Chef David Binkle
Thursday, April 25 @ 7:00pm
Royce Hall Auditorium (map)
- What hooked you on science? On food?
- Working on my grandparent’s ranch in the summers and picking blackberries and then 12th grade nutrition class and learning about the biochemical aspects of food.
- The scientific concept—food related or otherwise—you find most fascinating?
- That water is the most important nutrient and we humans are made mostly of water, including our brain.
- One kitchen tool you could not live without?
- A knife.
- The food you find most fascinating?
- Artichoke. I don’t understand how we figured out how to eat it.
- Your best example of a food that is better because of science?
- If you think that the word science means knowledge, then I think the most important food (if you think it is food) are herbs, since when in combination they bring out the flavor of food and also can be medicinal.
- The coolest example of science in the food we eat?
- You can make kale taste good.
- How does your scientific knowledge or training impact the way you cook? Do you conduct science experiments in the kitchen?
- Amy Rowat’s explanation of the science of kale has made me the Queen of Kale preparation and I am not biased. My brother-in-law Dr. Z (an orthopedic surgeon) who is not fond of green food loved my kale. He even called it delicious.
- Your all-time favorite food ingredient?
- Favorite cookbook?
- My mother’s recipes.
- Are there any analogies you like to use to explain difficult or counter-intuitive food science concepts?
- Chocolate, since it tastes so good and is so good for you.
- Three things most likely to be found in your fridge?
- Apples, nuts, and milk.
- Your standard breakfast?
- Whole grain toast with cinnamon sugar, fruit with black tea and milk.
Trackbacks & Pingbacks
[…] our 2013 public lecture Edible Education, Alice Waters, David Binkle, and Wendy Slusser discussed the challenges of eating healthfully in a “fast food” culture and how they are […]
[…] insights into food culture and her work with the Edible Schoolyard Project. Chef David Binkle and Dr. Wendy Slusser then provided an informative discussion on initiating change in how we eat through school lunches […]
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