Stanford Faculty Speaker

Reservations:
Please send your check (payable to the Stanford Club of Southern Arizona) by April 27 to:
Marilyn Lindell
4460 N. Camino del Rey
Tucson, AZ 85718-6608

After you have mailed your check, email Marilyn at captmarilynusnr@netscape.net to provide 1) your name and Stanford class year, and 2) the names of attendees in your party.  Guests are welcome … bring the neighborhood along.

Please note — your reservation is not complete until your check is received.  Your name will be placed at the security gate of the Skyline Country Club.

Questions?

Contact Marilyn Lindell, ’69, at:

Phone: (520)299-4266

Email: captmarilynusnr@netscape.net

Or Contact Jenni Bond, ’70, at:

Phone: (202)997-4674

Email:jbond8@cox.net

Additional Background on Professor Gardiner and his talk:
Prof Gardner holds a PhD in Nutrition Science and is an Associate Professor of Medicine at the Stanford University School of Medicine.  He serves on the Nutrition Committee of the American Heart Association and his research has examined the potential health benefitsof dietary components such as soy, garlic, antioxidants, ginkgo, omega-3 fats, vegetarian diets, and weight loss diets in the general population. Recently his nutrition interests have shifted to two new areas: the exploration of motivators other than health for making positive dietary changes, piggybacking on ongoing social movements around animal welfare, climate change, social justice, and their relationships to food (stealth health); and a food systems approach the addresses the quality of food provided byschools, hospitals, worksites, food banks, and other institutional food settings.  

Many of us face the dilemma of being overwhelmed by choices of “what to eat”.  These choices, coupled with the often indecipherable barrage of health claims and warnings, can leave us emotionally and mentally drained: low-carb, low-fat, high-protein, omega-3 (flax or fish?), trans fats, high fructose corn syrup, glycemic index (or is it glycemic load?).  Prof Gardner will offer solutions and insights to your dietary conundrums with an engaging blend of scientific and humorous perspectives.

Dinner Menu:
Green Salad/Rolls and Butter
Duet Plate of Trout with Citrus Buerre and Chicken
Piccata with Chef’s choice of accompaniments
Crème Brulee
Coffee and Tea
Cash Bar