Taste of Suppers at the Princeton Public Library Features Speakers on Blood Sugar and Diabetes (December, 2016)
Delicious solutions to managing blood sugar, that was the theme of Suppers' largest event this year, the fifth annual Taste of Suppers at the Princeton Public Library. Dr. Maria (Adi) Benito-Herrero presented on how to preserve function at every stage of diabetes. Two Suppers members, Karen Rose Tank and Janet Zondag, shared with great candor and humor their journeys with diabetes and food. Twenty volunteer cooks -– mostly Suppers facilitators –- filled our plates with the food that provides delicious solutions to managing your blood sugar, ranging from raw vegan to Paleo fare.
Dor Presents at the AAPMD's Annual Airway Summit (September 2016)
What's new at Suppers is collaboration! Dor Mullen, Suppers Founder, was invited to speak at the annual conference of the American Academy of Physiological Medicine and Dentistry in Tucson, Arizona. She had to do a crash course in "airway health" -- which involves everything patients, doctors and dentists need to do to keep us breathing optimally. You might wonder what that has to do with Suppers. Interestingly, whenever you see children with ADHD that's driven by poor breathing, or adults with apnea, or anyone who experiences obstructed breathing for any reason, they almost always end up addicted to carbohydrates! Hence the invitation to Dor to talk about how Suppers supports behavior change, especially around eating. Suppers shared space with its friends, Jacqui Bishop and Lisa Feiner, founders of Sharp Again Naturally (pictured below with Dor). SAN provides educational materials for our Suppers meeting focused on brain health.
The Institute for Responsible Nutrition Praises Suppers for its Simple but Profound Approach to Reversing Diet-Related Disease (March 2015)
In his blog post, "What If There Was A Way To Reverse Diet-Related Disease?", Wolfram Alderson, Executive Director of The Institute for Responsible Nutrition (IRN), remarks that Suppers is "the best program I have ever seen, that really gets to the heart of the matter." He highlights Suppers' approach of "applied science, fun, and community" and further states, "I am personally familiar with several commercial programs that try to get similar results, but charge thousands of dollars, and result in limited and short-term impacts." Click here to read the full blog.
Taste of Suppers at the Princeton Public Library Draws a Record Crowd for "Food Immunity" Panel (December, 2015)
Dor Mullen, Suppers Founder, and her accomplice, Chef Allie O'Brien, have come together to welcome you to virtual Suppers meetings through a blog, The Purple Apron. Here you'll find inspiring stories plus recipes, cooking instructions and beautiful photos to go along with them. Members will be sharing their experiments on finding the right or wrong foods for them. You, too, can pass along to us your stories of success, failure, and kitchen dreams and nightmares.
Press Release (November 2015)
Central Jersey's Suppers Programs: Just What the Doctor Ordered: Program Wins Award from American Diabetes Association, Survey Reveals Participants Follow Healthier Lifestyles
PRINCETON, NJ -- As the nation becomes increasingly focused on healthy lifestyles, hundreds of people in Central New Jersey are living healthier lives, thanks to The Suppers Programs, a grassroots organization promoting healthy cooking... Read full press release.
Suppers is Recognized by the Institute for Responsible Nutrition (October 2015)
The Institute for Responsible Nutrition (IRN) calls out Suppers as an example of "solving for food system change." They continue: "There are various models for creating food system change –- business models, organizational models, academic models, etc. The Suppers Programs champions the community model –- eschewing approaches that monetize change." Read more on IRN's web site.
Suppers Announces Results from its Member Survey (September, 2015)
From its first-ever member survey, Suppers was pleased to learn that its mission and priciples are resonating with members, as more than two-thirds of respondents said they joined the program to improve overall health through learning to cook within a non-judgmental and supportive environment. To learn more about what Suppers members reported in this study, see our Special Edition newsletter that details its findings.