What an interesting idea is this conference called Health Kitchens, Healthy Lives, an annual gathering of healthcare professionals, hospital, insurance, and other healthcare executives; and healthcare foodservice directors and executive chefs designed to teach about the science of diet and nutrition. And not in a boring, sit-in-a-lecture-hall way either. This conference features wine tastings and cooking demonstrations. And, while the event doesn't mention anything about credit that I could find on a quick tour of the Web site, it absolutely sounds like a great CME activity to me, especially after reading this writeup of it in the New York Times. And with organizers like the Harvard School of Public Health and the Culinary Institute of America, an emphasis on interdisciplinary learning that could affect patient and public health, and a lot of interactivity, I'm betting the education is as good as the food.
