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2016 Conference

Keynotes

Keynote: Daphne Miller MD
"Farmacology: Total health from the ground up"

Daphne Miller MD will provide two very different keynote talks on Friday, Jan. 29, first in the morning during the Farms, Food & Health Conference and again in the evening in a presentation also open to the general public. Both talks will be perfect for those in the health care field, or for those of us simply interested in the connections possible and already existing between health and local food systems. 

Ever since a high school biology teacher informed Daphne Miller that clover produces a hormone similar to human estrogen, she has been fascinated by how our external ecosystem is linked to our internal one. 

Dr. Miller is a practicing family physician, author, graduate of Harvard Medical School, and Associate Clinical Professor at the University of California San Francisco. She is currently a Fellow at the Berkeley Food Institute and a past Bravewell Fellow at the University of Arizona Program in Integrative Medicine. Her writings can be found in many publications including the Washington Post, the New York Times, and Harvard Medical Magazine. She is author of The Jungle Effect: The Healthiest Diets from Around the World, Why They Work and How to Make Them Work for You and Farmacology: Total Health from the Ground Up, both published by HarperCollins.

 

Welcome Keynote: Diana Dyer
"Putting Down Roots: From Critical Care to Soil Stewardship"

Diana Dyer MS RD is an award-winning dietitian whose work has spanned the health care spectrum, from critical care nutrition to cancer survivorship and now health, wellness, and disease prevention after starting an organic farm. She developed the national School-to-Farm Program for dietetic interns, and is the author of A Dietitian’s Cancer Story. She will share her extraordinary journey wearing three hats in Michigan healthcare: registered dietitian, cancer survivor, and farmer. She is also a breakout session speaker. 

Leadership Keynote: MIchael Miller
"The Hospital's Role in Building Healthy Communities"

Michael Miller, vice president and regional chief mission officer for Saint Joseph Mercy Health System, will discuss how healthcare reform and population health trends are calling hospitals to reconsider their role and identity. He explores why and how a hospital would want to collaborate with local food systems — all for the benefit of its community. 

Closing Keynote: Mary Brower
"Helping Others Eat Well"

Mary Brower, of Bluestem Farm, has teamed up with businesses and churches, an indie band, and a local health department to help those who lack funds to eat well. She’ll share the positive results of this project, and also her dreams of getting good food onto all of our plates. Along with her family, Mary owns an 80-acre organic farm in East Jordan. 

Breakout Sessions

IT'S NOT ONE MORE THING: CONNECTING FARM TO SCHOOL, CCSS, AND MARZANO

Cathy Meyer-Looze, Instructional Specialist, Traverse Bay Area Intermediate School District 
Meghan McDermott, Policy Specialist, Groundwork Center 

Learn how farm to school and school garden lessons and activities are connected to the Common Core State Standards and can easily be connected to Marzano’s Teaching and Learning Maps through intentional instructional practice. 


RECIPE FOR FARM TO SCHOOL SUCCESS: PROCUREMENT, MARKETING, AND ENGAGEMENT

Andrea Northup, Farm to School Coordinator, Minneapolis Public Schools 
Tom Freitas, Food & Nutrition Services Director, Traverse City Area Public Schools 
Dave Ruszel, Food Service Director, Leland Public School 

Farm to school connects schools with fresh, locally grown food for the mutual benefit of youth, farmers, and communities. Learn how Minneapolis Public Schools became a national leader in farm to school success. Hear how Traverse City Area and Leland Public Schools apply these strategies locally. 


HEALTHY FOOD FOR ALL: CONNECTING VULNERABLE COMMUNITIES TO FRESH, LOCAL FOOD

Alex Bryan, Director of Agricultural Programs, Greater Lansing Food Bank 
Tricia Phelps, Operations Director, Taste the Local Difference® 
Brandon Seng, Director of Food Programs, Goodwill Industries of Northern Michigan 

Learn how to utilize resources such as meat processing plants, community gardens, local farm databases, and programs like Double Up Food Bucks to increase the quantity and quality of food available to those in need. 


FARM TO HOSPITAL: PROCURING AND FEATURING LOCAL FOODS

Grant Fletcher, System Director of Food & Nutrition, Retail, and Sustainability, Bronson Healthcare Group 

Learn from industry leaders about best first steps and tips on buying and menuing locally grown foods; resources to help market your efforts and build staff capacity; and benefits for healthy eating, hospital identity, and local economy. 


A NEW EMPLOYEE BENEFIT: FARM TO WORKPLACE PROGRAMS

Erika Jones, Executive Director, FairShare CSA Coalition 
Bill Herman, HR Director, Aprilaire, a Division of Research Products Corp., FairShare CSA recipient 

Learn how busy employees can get fruit and vegetable deliveries to their worksites—part of a growing movement that connects wellness benefits to local food. Learn about health impacts, insurance rebates, and best strategies nationwide from those involved in the acclaimed FairShare CSA program in Wisconsin. 


​HEALTH PRACTITIONERS: BRINGING FARMS AND FOOD TO HEALTH

Charles Huebner MDHarbor Arthritis Center 
Diana Dyer MS RD, Author, A Dietitian’s Cancer Story 
Coco Newton MPH RD CCN, Lifetime Nutrition LLC ​

Hear presentations from three health practitioners with personal and practical experience in the power of food and nutrition: A physician who experienced a reversal of heart disease and stopped all medications by making dietary changes, causing him to take a deeper look at medicine’s focus on pharmaceuticals and procedures. A registered dietitian who steeped herself in the latest science to support her own cancer recovery through food, nutrition, and lifestyle changes. And a registered dietitian who shares how gut health influences our brains and systemic health, the four “Rs” of gut health, and great probiotic and prebiotic foods.​