Cardiologist-Chef to Lecture at ‘Field to Plate’ Workshop May 13-20 in Crete, Greece

Dr. Mike, the Grassroots Gourmet, joins team of chefs and other culinary and nutritional professionals to discuss food and health optimization.

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Dr. Mike, the Grassroots Gourmet

Tampa, FL (PRWEB) April 16, 2014

Cardiologist and professional chef Michael S. Fenster – Dr. Mike, the Grassroots Gourmet – is invited faculty at the “Field to Plate” workshop May 13-20 on Greece’s largest island, Crete.

“Dr. Mike” and his Grassroots Gourmet message, which debunks much of what we’ve heard for decades about what constitutes healthy and unhealthy foods, will be featured at a gathering of some of the world’s foremost experts on preparing and detailing the Mediterranean diet. Also in attendance will be licensed historians; sustainable organic farmers, vintners and artisan food producers.

“I will be in good company, with food professionals and chefs who maintain a comprehensive perspective of all the facets that feed into health, including culture, community, agricultural practices, the environment, and the role of food in the kitchen and in medicine,” says Dr. Mike, author of “Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food (Rowman and Littlefield; 2012)” and “The Fallacy of the Calorie (Koehler Books; Fall 2014).”

“Crete has an extremely impressive agricultural system with natural biodiversity; the island should serve as inspiration for many other parts of the world. It is the home to The Mediterranean diet; the only diet shown to impact health from both a treatment and a preemptive perspective. Besides, and perhaps most importantly; it’s delicious!”

The Grassroots Gourmet will be there to lead and contribute with the conversation, which includes the influence of history and culture on traditional and modern-day agriculture; how ecology and the ecological environment shapes both diet and medicine; the role of conservation practices in preserving natural environments and food heritage; the impact of a changing environment on agriculture, trade, and traditional ways; modern threats to healthy lifestyles; culinary practices, and uses of a wide variety of ingredients in traditional and modern cuisine.

“This is the kind of event that I’d like to see more of in the United States!” he says.

About Michael Fenster, MD

Michael Fenster, M.D., F.A.C.C., FSCA&I, PEMBA, is a board-certified cardiologist and former Assistant Professor of Medicine at the NEOUCOMM. Dr. Mike is a passionate teacher who has addressed numerous professional organizations and he has participated in many clinical trials. He has published original research featured in peer reviewed scientific and medical journals. He worked his way up to executive chef before medical school and later received his culinary degree in gourmet cooking and catering from Ashworth University; where he graduated with honors. He has combined his culinary and medical expertise to deliver delicious cuisine to delivers us from the disability and diseases of modern civilization through his Grassroots Gourmet™ approach to metabolic health. Dr. Mike's first book “Eating Well, Living Better: The Grassroots Gourmet Guide to Good Health and Great Food,” is currently availability. His next book, The Fallacy of the Calorie is slated for release Fall 2014. (http://www.whatscookingwithdoc.com).


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  • Ginny Grimsley

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