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Doctoring the Menu: Food as Medicine

Clad in a crisp white apron and chef’s hat, Eric Sharer ’08 zips around a gleaming kitchen setting mixing bowls, utensils and ingredients on the island countertop. Butternut squash, cumin, paprika, chickpeas, kale — the foods and spices pile up beside the cutting board as Sharer consults his recipe. “We’re going to make something really fun today,” he tells his aproned co-chef, “using things you typically have on hand at home.” The scene is straight out of a cooking demo TV spot, but there’s no studio audience, and Sharer’s 40-something co-chef isn’t a morning show host; she’s a patient enrolled in a 12-week weight-loss program at the Stram Center for Integrative Medicine in Delmar, New York, outside of Albany.

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Looking Up

<< This digital story, no longer online, was a two-part scrolling feed with the latest update at the top; difficult to capture the dynamics in a PDF. >> The air had never been sweeter. The view never more sublime. At 13,824 feet above sea level, Eric Holle sat on a rock, drinking in the wind, laughing with the kind of joy that comes from the hardest fought accomplishment. The granite angles of Jagged Mountain cascaded to the earth beneath him as he inhaled the wild scent of Colorado’s San Juan Mountains. He found the summit register—the running log of mountaineers who reach the summit and record their arrival—and signed his name. Beside it, he penned “100 / 100.”

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