On March 10, 2021 FAAFC was proud to present an exciting webinar on how to tackle child nutrition and help families put better food on the table. The global pandemic has intensified the disparity in equal access to proper and affordable nutrition. Now more than ever, there is an urgent need to instill healthy eating habits in our children as we know these will have a lifelong impact.
We hope you will enjoy this timely conversation with our panel of experts (see bios below). They address the current challenges parents and caregivers are facing and give us tips and solutions to make more informed food choices. More important, they show us how to engage our children and make them active participants in their own nutritional journey.
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Stacey Antine is the Founder of HealthBarn USA, the leader in hands-on healthy-lifestyle education for children and their families, located in New Jersey, and she is the author of Appetite for Life. She teaches children and grown-ups about nutrition by growing their own food, cooking with their bounty and learning why these natural foods are best for their bodies. She also serves as the Director of HealthBarn Foundation where she began Healing Meals, a nutritious food gifting program for families with ill children and seniors in need. Stacey is a registered dietitian with a Master’s of Science in Food, Nutrition and Dietetics from New York University, and has 25 years of experience as a nutrition counselor.
Stacey´s work was recently published in the peer-reviewed journal Explore Health and the Environment. Stacey has appeared in over 500 television networks across the country, many national and local magazines and has worked with leading chefs including Wolfgang Puck to raise awareness about healthy eating. She served as the chair of the Academy of Food and Nutrition’s Business and Marketing Task Force and she was appointed to the council for its national Kids Eat Right campaign. Stacey is a member of The Academy Foundation’s RD Farmer Committee of Experts. In 2018, she accepted the Gold Level President’s Volunteer Service Award on behalf of HealthBarn Foundation for over 3,500 volunteer hours and 10,000 free and nutrition meals cooked and delivered in 2018.
Chef Bill Telepan graduated from the Culinary Institute of America in 1987. He went on to cook under Alfred Portale at Gotham Bar and Grill. He apprenticed with the legendary Chef Alain Chapel at his three-Michelin star restaurant outside Lyons, France. In New York, Telepan trained with Chef Daniel Boulud at Le Cirque, and Chef Gilbert Le Coze at Le Bernardin. He returned to Gotham Bar & Grill to serve as Executive Sous Chef, Executive Chef at Ansonia. In his following position as Executive Chef at Judson Grill, Bill earned a three-star review from The New York Times, and gained the experience that led him to write his 2004 cookbook, Inspired by Ingredients.
In 2005, he opened Telepan, the beloved Upper West Side restaurant, which earned him a loyal following and many accolades including a Michelin star, a glowing two-star review from The New York Times, and the title of “Best Newcomer” in the Zagat survey the following year. In October 2016, Bill joined Oceana as executive chef, implementing his high-quality local sourcing at the seafood restaurant. In 2017, Telepan became the first-ever Director of Sustainability at the Institute of Culinary Education. Bill Telepan is currently Culinary Director of the Metropolitan Museum of Art.
Telepan shares his national environmental commitment serving as the Executive Chef of Wellness in the Schools (WITS), a non-profit group dedicated to improving children’s health by enriching lunch and recess programs at public schools. Since 2008, Telepan has been the leader of the WITS Cook for Kids program, developing nutritious and appetizing school menus; training in-residence cooks and cafeteria staff; teaching culinary and nutrition concepts to students, parents and teachers; and engaging with professional chefs across the country.
Pam Koch (Moderator) is a Research Associate Professor of Nutrition at Teachers College, Columbia University and Executive Director of the Laurie M. Tisch Food Center for Food, Education and Policy
Pam conducts research with schools and communities to give people power to demand healthy, just, sustainable food. She translates her research into curricula for school teachers, recommendations for policy makers, and resources for advocates. She has evaluated many school-based programs that improve school meals, create school gardens, conduct cooking sessions, and promote food justice. She teaches an online professional development course for educators, Teaching Food and Nutrition for All. Her work contributes to increased access to nutritious, delicious and sustainable food for all.
