Taught by Ted D. Barnett, MD
This is the third time this course has been given. Over 115 students have already taken the course including MD’s, RN’s and RD’s.
All profits are donated to charity.
When: Every Tuesday evening for 6 weeks, April 2nd through May 7th, 2013
Time: 7 PM to 9 PM
Where: At the Rochester Jewish Community Center
Cost: $100 for JCC members, $125 for nonmembers
To register, call the Rochester Jewish Community Center at: (585) 461-2000
Why? Many people have become interested in learning how to live on a diet that does not include animal products. Their curiosity may have been aroused because of an interest in health, the environment, sustainability, factory farming, animal abuse, social justice, or all of the above. This course was created to meet their needs.
Goal: Participants will learn the rationale behind eating a low-fat, whole-foods plant-based diet. By the end of the course, participants will be comfortable feeding themselves and their families a healthy diet that contains no animal products. They will have learned how to eat out at restaurants and at the homes of friends and family. They will be able to explain how eating this diet benefits their health, the future of the planet, the welfare of animals, and our nation’s prosperity and security.
Course Instructors: Ted D. Barnett, M.D. (primary instructor) with Carol H. Barnett, Ph.D., J.D. assisting. Dr. and Mrs. Barnett are Co-Coordinators of the Rochester Area Vegetarian Society (RAVS). They and their three children (ages 25, 23, & 20) have been vegan for over 21 years. Dr. Barnett graduated from Yale College in 1976 and Tufts University School of Medicine in 1980. He received his board certifications in Diagnostic Imaging in 1984 and Vascular & Interventional Radiology in 1995. He has practiced in the Rochester area since 1986.
Details about the course: This is a 6-week course, with each session lasting 2 hours. The cost is $100 for JCC members and $125 for nonmembers. Attendees will receive printed materials and other handouts; they will also have access to a wealth of websites, resource lists, and recipe files to complement their learning. Attendees will benefit from taking any one of the classes, as the main concepts will be repeated at each class.
There will be two lectures per class with a break in the middle for food sampling. There will be plenty of opportunity for question-and-answer both during the break and at the end of class. During the break, students will be able to sample dishes prepared by Carol Barnett according to recipes included with the handouts for that class. This is not a cooking demo but students can see and sample the dishes as prepared, and Carol will be happy to answer questions about ingredients, techniques, and variations on the recipes.