A Conversation with Mark Hyman and Carla Hall the
NEW YORK TIMES BESTSELLING AUTHOR DR. MARK HYMAN ADDRESSED AN AUDIENCE OF NEARLY 800 DURING A TALK IN APRIL HOSTED BY THE QUEENS LEARNING SOCIETY.
Author of numerous nutrition books, including, Food Fix: How to Save Our Health, Our Economy, Our Communities, and Our Planet—One Bite at a Time, Hyman has turned his passion for functional medicine, real food, nutrition, and wellness into activism. He is the head of strategy and innovation at the Cleveland Clinic Center for Functional Medicine and host of a leading health podcast. The event was moderated by
Top Chef competitor and cookbook author Carla Hall, who spent seven years co-hosting ABC’s The Chew. Hall’s latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration, was published in 2018, landing on annual “Best Cookbook” lists across the country and receiving an NAACP Image Awards nomination. “You present these large
societal issues through the lens of food which is such a deeply ingrained part of our lives,” Hall said. “The economy, the climate, poverty, education, social justice, you name it. We all care about it. In the simplest terms, if we care about those issues, what should we be eating to alleviate these problems?” Hyman replied, “That implies
that individuals can actually change the system, which we can, we need to and we should. But we can’t put the onus on just the individual. We have to deal with the political and structural issues.” The 90-minute talk also
included questions from four Queens University students. In response to a question from sustainability studies major Mia
Dr. Mark Hyman and celebrity chef Carla Hall took questions from Queens students during a Learning Society event in April.
Manuel ’23 about the sustainability practices and safety of eating meat, Hyman said “The way we raise animals now through factory farming is terrible—bad for the animals, bad for us, bad for the planet. That’s not to say that we should end all consumption of animal products, because there are things in animal foods we just can’t get from plants.” “Do you believe that the medical field can shift from focusing on treating symptoms of
an illness to maintaining wellness and if so, how can that begin?” asked public health education and promotion major, Sydney Lash ’24.
“Functional medicine is
the science of creating health,” Hyman said. “As I see what’s happening in medicine and in science and around the edges of medicine, which is driving a lot of change, I’m very hopeful.”
—Keith Pierce
Summer
13
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52
