Barton Seaver - Foods for Brain Health
About this Event
Join us for an exciting live event with acclaimed chef and sustainability expert, Barton Seaver, as he shares his expertise on the powerful connection between food and brain health. In this thought-provoking presentation, Chef Barton will explore the latest research on how our food choices impact our cognitive function, mood, and overall well-being. From the benefits of omega-3 fatty acids to the importance of a plant-based diet, Seaver will provide practical tips and insights for optimizing brain health through our diets.
With his signature passion and enthusiasm, Barton will inspire you to make positive changes to your eating habits and unlock the full potential of your brain. Don't miss this unique opportunity to learn from one of the leading voices in the food and sustainability movement.
Register now to secure your spot at this must-attend event!
About Barton Seaver
Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities.
An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage.
He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.
Tuesday, April 11th
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Related Video FAQs:
- Any pros/cons of eating the skin of fish?
- What would you recommend one should incorporate in our diet if we are eating vegan?
- Your overall thoughts on safe amounts of "sustainable" fish per month/year? Or do you find plant based omega's healthier due to mercury?
- How do I select frozen that is good for you that is affordable?
- How do you recommend cleaning produce to get rid of any pesticides and/or chemicals from produce?
- Where would you suggest to purchase good seafoods when you live in a land-locked location?
- How do you know if mercury is in seafood? Other than seafood, what foods are good for brain health?
- How about saturated fats and the brain? Butter? Cheeses?
- What foods are really brain food?
- Any food suggestions to prevent Dementia? Or to help someone who already has it?
- To stave off dementia, what substances in seafoods contribute are most helpful?
- What is one of your favourite and tasty brain food dishes or bowls?
- Please give us a general comment on cooking with sugar and its impact on alzheimers. Guidelines?
- How do you cook Calamari Steak which I recently bought at Costco?
- What super foods and nutrients must I provide to my family in order to build a healthy plant-based diet?
- What are the effects of wine on the brain?