This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

Plant Protiens

Join Chef Kara for a fun morning of virtual cooking where she will demonstrate and guide you through cooking a plant-based, protein-packed brunch to start your day. We will make a vegan tofu scramble that can be customized to include any of your favorite veggies on hand. We will also prepare a chocolate-almond mug cake that is healthy and easy to prepare – you can even cook it in the microwave if you don’t want to heat up the oven!

Chef Kara will share tips on incorporating more plant-based proteins into your daily meals and answer any questions you have on ingredients or cooking techniques. Most importantly, we will join together to enjoy our brunch and discuss our kitchen challenges and successes.

This is an interactive class and you are welcome to simply watch for new ideas, or to choose which of the items you would like to prepare along with Chef Kara.


Menu Items:

  • Veggie Loaded Tofu Scramble
  • 15-minute Chocolate-Almond Cake

Note: The tofu scramble recipe will prepare 4 servings and the cake will be one serving. Recipes are easy to adapt to any serving size.

Note: Please have all ingredients and supplies out and ready to use before joining the class. Contact Chef Kara prior to class for any questions regarding ingredient or equipment substitutions.


Tofu Scramble Ingredients:

  • 1 block extra firm tofu
  • Onion
  • Garlic cloves
  • Smoked Paprika
  • Turmeric powder
  • Black pepper
  • Nutritional yeast (optional, but adds “eggy” flavor and vitamin B12)
  • Milk of choice
  • 2-3 vegetables of choice (Chef Kara will be using red bell pepper, broccoli, and
  • cherry tomatoes)
  • Optional serving choices: avocado, toast, tortilla, scallions, hot sauce

Chocolate Mug Cake Ingredients:

  • Almond Flour (or 1/3 cup almonds or pecans, ground in food processor/blender)
  • Cocoa powder
  • Maple syrup
  • Salt
  • Baking Powder
  • Milk of choice
  • Vanilla Extract
  • Optional garnish: chocolate chips, coconut flakes or chopped nuts 

Kitchen supplies:

  • Cutting board and knife
  • Sauté pan
  • Wooden spoon or spatula
  • 2 mixing bowls
  • Measuring cup
  • Measuring spoons
  • Whisk
  • Ramekin or coffee mug (if using microwave)

About Chef Kara Garrett

Kara Garrett Cancer Support Program Coordinator

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Laura Pole, RN, MSN, Chef

Stir Fry

It’s just about Spring, the weather will be warming up and we’ll want to shift our energy from being inside and spending lots of time in the kitchen to nourishing ourselves in the outdoors. It’s a good time to learn how to make some one-pot meals to save time on prep and clean-up . . . Meals that can be made in quantity and enjoyed for a few days or frozen.

Join Chef Laura in learning to make one pot/one bowl meals such as Southern Style Vegetarian Chili, Quinoa and Spring Veggies Salad Bowl and What’s Left Over in the Fridge Stir-Fry. And for something sweet, we’ll make no-cook, trail ready Energy Balls. Hope to see you there!

Suggested Donation: $10


About Laura Pole, RN, MSN, Chef

Laura, Director of Smith Center’s Nourishment Education Programs, has served as the head retreat chef and nurse consultant since 1997. She is an Oncology Clinical Nurse Specialist and Integrative Oncology Navigator with over 40 years experience in caring for people with serious illness. She is also a Certified Health Supportive Chef, professional musician and Nia body-mind fitness instructor. Her popular cooking classes are centered on culinary translation: that is, helping  participants translate a diet prescription to a plate of nourishing delicious food. Laura is the founder of “Eating for a Lifetime,” a consulting business dedicated to teaching individuals and professionals about health supportive eating and food preparation. In addition to Laura’s work with nourishment, she is the co-coordinator of Smith Center’s Patient Navigation Training in Integrative Cancer Care. Laura also serves as coordinator of the “Media Watch Cancer News That You Can Use” listserv.

This program is being offered virtually via Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

Join Chef Kara for a fun evening of virtual cooking where she will demonstrate and guide you through different techniques of using store-bought wonton wrappers. Wonton wrappers are a versatile foundation that can provide endless opportunities for you to be creative with healthy recipes in the kitchen. We will first make a protein-packed, Chinese-style vegetable filling that will be used to make 3 types of wontons. We will also make a quick, healthy dessert that comes together in minutes.
Chef Kara will walk you through the basics of wrapping dumplings & wontons, and provide helpful tips during the cooking process. You will also learn how to make a quick cancer-fighting soup broth and a delicious dipping sauce. This is an interactive class and you are welcome to simply watch for new ideas, or to choose which of the items you would like to prepare along with Chef Kara. 

Note: If you plan to cook-along, please have all ingredients and supplies out and ready to use before joining the class. Contact Chef Kara prior to class for any questions regarding ingredient or equipment substitutions.


Menu Items:
  • Wonton Soup
  • Pan-Fried Potstickers
  • Crispy Wonton Cups
  • Baked Banana Fritters 

Note: We will make enough savory filling to make approximately 40 wontons. Due to class duration, Chef Kara will only demo 6 of each item. You can prepare the remaining dumplings after class to freeze or eat, freeze the extra filling for future dumpling making, or add rice to the filling for a heartier fried rice entree.


Ingredients:
  • Wonton wrappers (Demo will be with square wrappers as they are the most common at grocery stores. Round works too. Look for eggless if vegan. All local Whole Foods sell these vegan wrappers.)
  • 1 block extra firm tofu
  • Walnuts (1/2 cup)
  • 4 Garlic cloves 
  • Ginger root (2-inch piece)
  • Bag of coleslaw or broccoli slaw mix (can sub cabbage or bok choy)
  • Shiitake mushrooms (5oz)
  • 1 bunch scallions
  • 1 banana
  • Vegetable broth (4 cups/1 box)
  • Neutral oil such as canola, safflower or avocado
  • Tamari, Coconut aminos, or soy sauce
  • Rice wine vinegar
  • Cooking spray (optional but helpful)
  • Chinese five spice powder (optional)
  • Toasted sesame oil (optional)
  • Sesame seeds (optional)
  • Lime (optional)
  • Sriracha or sambal paste (optional)
  • Yogurt (optional)
  • Honey or agave (optional)
  • Nut butter (optional)
  • Chocolate chips (optional)
Kitchen supplies
  • Cutting board and knife
  • Saute pan with tight-fitting lid
  • Small saucepan for soup with lid
  • Spatula or wooden spoon
  • Clean kitchen towel or paper towels to press tofu
  • 2 mixing bowls
  • Measuring cup
  • Measuring spoons
  • Cookie sheet
  • Muffin pan 
  • Parchment paper (optional)
  • Fork & spoon

The YACS Supper Club provides an opportunity for young adult cancer survivors to come together in a casual setting to share a delicious meal. Chef Kara cooks a healthy 3-course meal to share and leads the group in preparing one menu item together. Past items include chocolate truffles, steamed dumplings. Brazilian crepes, and 5-minute carrot cake. All meals are vegan and gluten-free. **Supper Club is currently only being offered virtually. Recipes and needed supplies are provided ahead of time. We prepare one dish and enjoy our meal together.


About Chef Kara Garret

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register or by emailing carla@smithcenter.org

with Chef Cathryn Pethick

Our choice of diet is one of the best ways we can care for ourselves. In the science of Ayurveda, our well-being is best supported with a diet of fresh, whole, seasonal foods, that includes all six tastes, with emphasis on those that will help balance us best.

Here in the mid-Atlantic, our Spring season transitions can be cold and windy, then warm and humid, as we move into our growing season. In Ayurvedic terms, our Spring climate season is cool to warm, liquid and soft, and corresponds to the Kapha dosha. We may have a tendency to experience colds, sinus congestion and allergies, a sense of heaviness, all signs of Kapha imbalance.

In this class, the food tastes we will focus on that “pacify,” or nurture and support Kapha best, are pungent, bitter and astringent, such as spring greens, lentils, millet, asparagus, strawberries, pears, warming spices and herbs. We will include a simple dish called kitchari that is a traditional cleansing and nourishing food that can support the Spring seasonal transition. Recipes and additional Ayurveda resources will be provided.

Suggested Donation: $10


About Cathryn Pethick

Cathryn Pethick, AA, AYS, C-IAYT is a certified yoga therapist and teacher, Ayurveda specialist, and professional chef- whole foods cooking and nutrition instructor. She shares those skills with private clients through her own Well-Being, founded in 2012, and is on staff with Maryland University of Integrative Health’s Masters in Nutrition degree program. At Smith Center, Cathryn teaches cooking and nutrition classes, gentle yoga, and contributes to Smith Center’s wonderful  integrative cancer support retreats as chef and yoga therapist. She has decades of experience in diverse culinary settings, practicing/teaching yoga from a therapeutic perspective, meditation, and the study of Ayurveda, diverse spiritual  and philosophical traditions, and Oriental healing/martial arts. Cathryn shares the intention of nourishing well-being for us individually and as a collective with yoga, meditation and food-as-medicine, by cultivating the healing power of balance, optimal nutrition that supports our vitality, and compassionate presence that nurtures us all.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Laura Pole, RN, MSN (Smith Center for Healing and the Arts) and Wendy Demark-Wahnefried, PhD, RD (University of Alabama, Birmingham)

Did You Know?

Smith Center is pleased to announce the launch of a special series of talks designed to celebrate the 25th anniversary of the founding of the center. Each of the talks will highlight one of eight healing practices that research and practice tell us is important to the health and well-being of cancer patients/survivors, and their loved ones.

The topics include: Eating Well, Moving More, Managing Stress, Sleeping Well, Creating a Healing Environment, Sharing Love and Support, Exploring What Matters Now, and Expressing Oneself.

For each topic, we will have two expert speakers. One will provide a clear and concise review of the science behind the given topic: what we do and do not know about the topic, the impact of this practice on cancer-related quality of life and mortality specifically, and national recommendations for action. The second speaker will “translate” this information into an action plan (e.g., provide user-friendly tips about how to integrate this aspect of healing into your daily life). At the end, there will be time for a question and answer period.


Did You Know? will be hosted Monthly on Wednesdays from 6:00-7:30pm.

Upcoming Dates: 

  • January 27 – Eating Well
    • with Laura Pole, RN, MSN, Smith Center for Healing and the Arts and Wendy Demark-Wahnefried, PhD, RD, University of Alabama, Birmingham
  • Febraury 17 – Moving More
    • with Bernardine Pinto, PhD, University of South Carolina and Melinda Irwin, PhD, Yale University
  • March 17 – Managing Stress
    • with Candida DeLuise, PhD and Paul Jacobsen, PhD, National Cancer Institute, Bethesda, MD

In honor of our 25th Anniversary in 2021, we are suggesting donations for this series in fractions or multiples of the number “25.” E.G. $2.50, $12.50, $25, etc.


About Laura Pole, RN, MSN

Laura Pole

Laura, Director of Smith Center’s Nourishment Education Programs, has served as the head retreat chef and nurse consultant since 1997. She is an Oncology Clinical Nurse Specialist and Integrative Oncology Navigator with over 40  years experience in caring for people with serious illness. She is also a Certified Health Supportive Chef, professional musician and Nia body-mind fitness instructor. Her popular cooking classes are centered on culinary translation: that is, helping  participants translate a diet prescription to a plate of nourishing delicious food.   Laura is the founder of “Eating for a Lifetime,” a consulting business dedicated to teaching individuals and professionals about health supportive eating and food preparation. In addition to Laura’s work with nourishment, she is the co-coordinator of Smith Center’s Patient Navigation Training in Integrative Cancer Care. Laura also serves as coordinator of the “Media Watch Cancer News That You Can Use” listserv.

About Wendy Demark-Wahnefried, PhD, RD

Wendy Demark-Wahnefried

Wendy Demark-Wahnefried, PhD, RD is Professor and Webb Endowed Chair of Nutrition Sciences at the University of Alabama at Birmingham (UAB) and also is the Associate Director of Cancer Prevention and Control at UAB.  Her research ranges from determining mechanisms of action of nutrition-based therapies that are implemented presurgery to developing and testing interventions that are scalable and which improve diet, physical activity and functional status among cancer survivors in broad geographic regions. To date, this research has been supported by 15 NIH grants (including a recent program project) and has resulted in over 300 peer-reviewed publications. Dr. Demark-Wahnefried has been recognized as a Komen Professor of Survivorship and an American Cancer Society Clinical Research Professor. She has served on several committees, including the National Cancer Policy Forum of the National Academy of Sciences and the guidelines panels of the American Cancer Society, the World Cancer Research Fund, the American College of Sports Medicine, and the American Society of Clinical Oncology.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

YACS Supper Club

Kick off 2021 by learning to prepare 2 new healthy and delicious dishes alongside other young adult cancer survivors. Chef Kara will lead us in preparing Mediterranean-inspired Chickpea Shakshuka and Flourless Chocolate Brownies, answering any questions along the way. You can make both dishes, just one, or you can simply join us for conversation while supporting the other onscreen cooks. Both dishes are vegan and gluten-free. Please reach out to Chef Kara if you have any questions about substitutions.

Note: Please have all ingredients and supplies out and ready to use before joining the class.


Shakshuka Ingredients*: 
  • Extra virgin olive oil
  • 1 small onion or shallot
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 28-oz can crushed or diced tomatoes (fire roasted preferred)
  • 1 15-oz can chickpeas
  • Pumpkin puree (not pie filling)
  • Tomato paste (optional)
    Shakshuka
  • Harissa paste (optional)
  • Ground smoked or sweet paprika
  • Ground cumin
  • Ground cinnamon
  • Cayenne pepper (optional)
  • Ground cardamom and coriander (optional)
  • Pitted kalamata or green olives (optional)
  • Eggs (omit for vegan)
  • Can be served with crusty bread, feta cheese, and/or fresh herbs to garnish
**Shakshuka translates to “all mixed up” and can be found in many variations of spiced tomato sauce. Any other vegetables can be added and this is a great way to use up leftover veggies from the week. Feel free to use anything on hand. It’s traditionally made with eggs but there is plenty of protein from the chickpeas for a vegan entree.

Brownies Ingredients: 

Flourless Chocolate Brownies

  • Nut or seed butter [peanut butter, almond butter, sunbutter…]
  • Pumpkin puree [not pie filling – 1 can makes both recipes]
  • 3 tablespoons aquafaba (water from canned chickpeas used in shakshuka recipe)
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • Optional spices: cinnamon, nutmeg, allspice, cayenne pepper, coarse sea salt
Supplies Needed: 
  • Cutting board & knife
  • Large skillet with lid
  • Wooden spoon or spatula
  • Can opener
  • Measuring cup
  • Measuring spoons
  • Mixing bowl
  • Whisk
  • Spatula or spoon
  • 8×8 baking pan (can use other size & adjust cooking time)
  • Parchment paper (optional but speeds up cleanup)

The YACS Supper Club provides an opportunity for young adult cancer survivors to come together in a casual setting to share a delicious meal. Chef Kara cooks a healthy 3-course meal to share and leads the group in preparing one menu item together. Past items include chocolate truffles, steamed dumplings. Brazilian crepes, and 5-minute carrot cake. All meals are vegan and gluten-free. **Supper Club is currently only being offered virtually. Recipes and needed supplies are provided ahead of time. We prepare one dish and enjoy our meal together.


About Chef Kara Garret

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

Rosemary Orange Scones

Chef Kara is delighted to return and kick off 2021 with you! She will lead us in making vegan Rosemary-Orange Scones together while sharing some baking tips to make your baked goods healthier. You are welcome to watch & learn if you prefer not to bake along. Scones are quick and easy to make and are delicious with many flavor profiles, savory and sweet.

Please arrive at class with all ingredients and supplies out and ready to use. Feel free to contact us if you have any questions about substitutions or equipment needed.


Shopping List: 

  • Whole wheat pastry flour (can use all purpose flour or gluten-free APF)
  • Baking Powder
  • Ground Cinnamon
  • Salt
  • Fresh Rosemary (or thyme/oregano/any herb on hand)
  • 1 orange
  • 1 lemon
  • 1/2 cup dried fruit (currants, raisins, cranberries, apricots)
  • Milk of choice (oat or almond work well)
  • Maple syrup (or honey)
  • Coconut oil (butter can be used for non-vegan)

Supplies Needed: 

  • 2 mixing bowls
  • Small ramekin or bowl that will fit in fridge
  • Measuring cups
  • Measuring spoons
  • Microplane/zester
  • Mesh strainer (optional but helpful)
  • Whisk
  • Pastry cutter or 2 forks
  • Spatula or wooden spoon
  • Baking sheet
  • Parchment paper (optional but makes cleanup easier)
  • Cookie cutters (optional)

Suggested Donation: $10


About Chef Kara Garrett

 

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register or by emailing carla@smithcenter.org

with Chef Cathryn Pethick

Nourishing Ourselves in Harmony with Summer, the Season of Pitta: An Aryuveda-inspired Cooking Class with Chef Cathryn Pethick

The fundamental principle of Ayurveda is that our habits, lifestyle routines and dietary choices should ebb and flow with the seasons, in harmony with the cycles of Nature. Our bright, hot and humid summer climate is the time to stay cool and hydrated with appropriate food and preparation choices, and support our energy in being relaxed and grounded. The tastes Ayurveda recommends for summer are those foods that are naturally sweet, bitter and astringent, using fresh, local produce, and just lightly seasoning to allow their wonderful natural flavors to shine through.

Join us in creating a summer menu that features all the farmers’ markets best offerings at the height of the season! We will talk about Ayurveda, provide a dosha quiz for you, and demo some beautiful food and cooking technique for you to put to good use at home!

Suggested Donation: $25


About Cathryn Pethick

Cathryn Pethick, AYS, teaches yoga and Ayurveda in the Washington, DC metro area, and is a long-time professional chef. She is an Ayurveda Yoga Specialist through the Himalayan Institute, teaching the self-care basics of the traditional Indian science of Ayurveda and Ayurvedic cooking to groups and private clients. Since 1997, she has taught both traditional and gentle hatha yoga classes for adults and children, therapeutic classes for seniors and special-needs students, and restorative yoga. It is her deepest desire to offer tools that bring balance and well-being into the lives of those she touches.

with Janice Levitt

REFRESH Whole Food Summer Cleanse

July 12 – 25

Take your knowledge about healthy eating and put it into practice in your own kitchen in this fully supported 14-day clean eating program emphasizing seasonal, natural, whole food cooking.

So many of you are trying to eat more wisely. It’s not easy to change habits: how you shop, what you habitually snack on, what’s in your fridge, what you prepare for dinner. Join us for this 14-day clean eating program that will help you put healthy habits into practice at home in your own kitchen.
You’ll prepare delicious, healthy meals with fresh, seasonal whole foods. You’ll increase your energy, improve your digestion, support your immune system, and feel good knowing you’re fueling yourself with nourishing food and extra self-care. Receive daily encouragement and support via email and a closed Facebook group from health coach Janice Levitt throughout the program, as well as recipes, guidebook, and a done-for-you shopping list so you know exactly what to do. Say goodbye to sugar cravings and discover how good you can feel with the healing power of whole foods. Learn more and register by July 4.

Fee: $129 

You can learn more about this program and register here: REFRESH Summer Whole Food Cleanse.

Please register for this program by Saturday, July 4, as all materials will be sent out on that day, giving you a week to read, shop, and prepare before the clean eating program begins on July 12. By registering through this special link, a portion of the proceeds will benefit Smith Center for Healing and the Arts.


About Janice Levitt

Janice Levitt, Integrative Nutrition Health Coach, EML, CHHC, is passionate about helping people to feel vibrant and radiant through whole foods nutrition, a clean lifestyle, and radical self-care. She offers transformational individual and group health coaching programs and four seasonal cleanses, working holistically to support people body, mind, and spirit. She loves guiding people to listen to their body’s messages, find balance, increase energy, lose weight, reduce stress, improve digestion, cook delicious food, or manage chronic illness through making gradual nutrition and lifestyle changes. She also specializes in supporting with people with nutrition and lifestyle changes for thyroid and autoimmune conditions and hormone balance. Janice lives in Takoma Park, MD with her husband Dan and their organic garden. Her favorite room in the house is the kitchen!

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Laura Pole, RN, MSN, Chef

Learn ways to make your body inhospitable to cancer by exploring 7 Healing Practices:

  • Eating Well
  • Moving More
  • Sleeping Well
  • Managing Stress
  • Sharing Love and Support
  • Creating a Healing Environment
  • Exploring What Matters Now

Laura will top off the presentation with a cooking demonstration to show you how you put “Eating Well”  on your plate!

Suggested Donation: $15

 

About Laura Pole, RN, MSN, Chef

Laura Pole, RN, MSN, comes with a diverse educational background including a Masters degree in nursing, chef certification, and professional music training. For over 20 years, she has been merging her careers as a health supportive chef, professional musician, oncology clinical nurse specialist, and a palliative care educator. Laura serves Smith Center in several ways: Director of Nourishment Education Programs, Director of Professional Trainings in Culinary Translation and Co-Creator/Coordinator of Patient Navigation Trainings.  Laura is also the Senior Researcher for the Commonweal program, Beyond Conventional Cancer Therapies, a free website to  help you with choices in integrative cancer care.