Slow Food Yolo

Spring Craft Classes

SFY — Thu, 19 Apr 2012 06:41:12 +0000

Spring Series: Food Craft Classes

Slow Food Yolo is pleased to announce its first… Spring Series of hands-on food craft courses, coordinated by Slow Food Yolo CoLeader Ann M. Evans, and held at her home in Davis.

The classes cover fermentation of foods such as:

sauerkraut
hand-made raviolis
home beekeeping
early summer canning

The classes are:

May 5 – 2-5 PM

Fermented Vegetables with Cathy Suematsu – pickled carrots with ginger, sauerkraut, chili sauce (take home product). There will be tastings of sauerkraut, kim chee, pickles, homemade mustard, and beet kvass. Cathy is a Capay Valley resident and has been doing home fermentation of food products for many years.

May 20 – 2-5 PM

Raviolis From Scratch with Jonathon Moon (2 different kinds, all vegetarian, take home pasta). Jonathon Moon is both a contractor and a cook, and has been making his own pasta for years.

May 27 – 2-4 PM

Introduction to Backyard Beekeeping with Steve Stombler, including a look into a hive. Steve Stombler is a long time beekeeper. The class will go over the basics of beekeeping and provide everyone with the opportunity to look into a hive (fully suited.) (Limit of 6 participants)

June 16 – 2-5 PM

Introduction to Early Summer Canning with Ann M. Evans. Depending on what product is available in plentiful supply, this course will produce a chutney (perhaps apricot, cherry), a jam, and one other item, such as cherries or apricots in a quart jar for pie-making later in the winter. Ann Evans has been canning for her glass pantry for 40 years. (Limited to 6 participants)

All classes are open to Slow Food Members for $45 and for non-members $55. Check payable to Slow Food Yolo, PO Box 72431, Davis, CA 95617 A.

Email reservation to Slow Food Yolo Administrator Allegra Roth at arroth@ucdavis.edu.

As the subject, write “SFY Spring Class Reservation”

Class enrollment will be on a first come first serve basis, with the check finalizing enrollment. There will be no full or partial refunds of the fee should you not be able to make it.

Class participation is limited to 6-8 people, depending on the class..

Once you are enrolled, you will be sent information on class location, along with a list of what materials and supplies you will need to bring to the class and what will be provided for you.

All classes provide hands-on experience in a home kitchen, and in the case of beekeeping, with a residential beehive.

For more information, contact Ann M. Evans at ann@annmevans.com.

The Last Crop: movie screening

SFY — Tue, 24 Jan 2012 07:40:38 +0000

a film-in-progress by Chuck Schultz.

Come to the screening of a new film on the story of Jeff and Annie Main- two family farmers who are learning to cope with the development of their rural community and its affect on their family’s future. What sets the Mains apart is their resolve to ensure their land will remain affordable and productive for future farmers.

Hosted by the Agricultural Sustainability Institute

When: February 9th, 2012. 6:30 to 8:30 pm

Where: Storer Hall on the UC Davis Campus

The screening will be followed by a discussion with:

Moderator Shermain Hardesty from the UC Small Farm Program

Annie & Jeff Main

Jennifer Taylor from the Farm Academy

Melanie McMadden from the Davis Food Co-op

Rich Leavy

Chuck Schultz

Winter Holiday Party

SFY — Fri, 02 Dec 2011 03:00:32 +0000

Friday, December 9 from 6-8 pm at Elysa Hillis’ home in Davis.

Bring a seasonal appetizer and a local wine to share.

Wear your little black dress!

Tickets: $10 per person, at the door. Please go to the event on Facebook at

https://www.facebook.com/events/181944295180303/,

and RSVP by clicking “Join” to receive the address of the event.

For wine ideas, take a look at some of these local wineries:

Berryessa Gap Vineyards, Putah Creek Winery, Crew Wines, Bogle Vineyards, Rominger West Winery and Turkovich Family Wines.

Davis Farmer’s Market Cookbook

SFY — Fri, 25 Nov 2011 20:53:01 +0000

Georgeanne Brennan and Ann Evans, CoLeaders of Slow Food Yolo, are coming out with a new cookbook in March of 2012. Gift cardsredeemable for a signed copy of The Davis Farmers Market Cookbook (Mirabelle Press, $24.95) go on sale tomorrow, November 26th at the Market shed at the 3rd Street end of the Market in Central Park, 3rd and C Streets in Davis. The gift cards are also for sale at: both UC Davis Bookstores (in Memorial Union on campus and downtown at 630 Second Street in Davis); Davis Ace Hardware at 240 G Street, Davis; Avid Reader at 617 2nd Street, Davis; and RootStock gift shop at 22 Main Street in Winters. Get a sneak peak of the cookbook at www.davisfarmersmarketcookbook.com.

When the cookbook is published in March 2012, it will celebrate one of California’s earliest and most renowned markets and the food produced by California’s small farms. The book is being written by award-winning cookbook author and Winters resident, Georgeanne Brennan, and former Davis Mayor, food activist, and UC Davis alumni, Ann Evans. In it, the authors sing the praises of the Davis Farmers Market as well as the local food showcased there every week, year-round.

Local For The Holidays!- Event Information

SFY — Tue, 01 Nov 2011 20:09:49 +0000

Local for the Holidays
By Kathy Lorenzato
Saturday, Nov. 5, 2011
4:00 to 6:00 p.m.
Davis Farmers Market Pavilion
Buy tickets at the Davis Food Coop: $20/person, $10/person for food only
Buy your tickets now for Local for the Holidays, and come taste some of the wine and food that is grown in our fertile region.You can also get interesting new recipes for the upcoming holiday season. The Davis Food Co-op is teaming up with Slow Food Yolo to host the event under the pavilion at the Davis Farmers Market on Saturday, November 5, from 4:00 to 6:00 p.m. This event is the Co-op’s second annual fundraiser for Yolo County 4H clubs, and club members will have recipes available, as well as having prepared samples of those recipes to hand out to our guests. Local chefs from Dos Coyotes, Osteria Fasulo, and Our House restaurants will demonstrate cooking techniques with seasonally available local produce, giving you ideas to spice up your holiday meals.
They’ll also provide information on how to pair foods with wine or beer. Wines will be poured by representatives of Roots to Wine, a collective that promotes the wonderful, mostly family-run wineries from Capay Valley, Davis, Dunnigan Hills,
English Hills, and Winters. This year’s wineries include Rominger West Winery,
Crew Wine Company, Simas Family Wines, and Berryessa Gap Vineyards. You’ll be able to sample delicious wines and consider which will taste best for your holiday meals and which you’d like to give to friends.

Beer will be brought in by Hoppy Brewing Company.

Non-alcoholic beverages will also be available.
As a special treat this year, staff members from the Davis Food Co-op will be roasting
Diestel Turkeys using La Caja China roasting boxes on site at the Farmer’s Market.

So mark the date now! And get your tickets at the Davis Food Co-op.

Besides tasting delicious food, wine, and beer, you’ll be supporting our local growers, vintners, brewers, and 4H club members—some of whom could very well become our next generation of local farmers.
(Kathy Lorenzato is a music therapist and has worked
at UC Davis Children’s Hospital for 22 years. She
has shopped at the Co-op even longer.)

Specialty Winter Cooking Courses

SFY — Mon, 10 Oct 2011 21:26:51 +0000

After a long month is Provence, Georgeanne has decided to grace us with a little European cooking and cuisine tips. Take a look at the following!

Savory and Sweet Tarts and Gratins for Winter

October 18, 2011

Limited to 6 participants

$150.00 per person
10 am to 1:00 pm

Includes buffet lunch and Wines

Sweets
Meyer Lemon Tart
Quince Tart Tatin
Apple and Goat Cheese Galette

Savory
Leek Tart
Sausage and Potato Tart
Grain of Cauliflower with Lardons and St. Marcellin Cheese

Cooking the Ultimate Holiday Meal

Limited to 6 participants

November 14, 2011

$200.00 per person

10 am to 2:30 pm

Includes 4 Course Lunch with Wines

Truffled Brouillade Spoons
Lobster Salad on Brioche Toasts
Prosecco
Veloute of Mussel Soup with Saffron and Candied Orange
Beaumes de Venise
Standing Rib Pork Roast, with Garlic and Herbes de Provence
Potatoes Rissole
Braised Winter Greens with Pork Jus
Berryessa Gap Reserve Zinfandel
Pistachio Mousse

Chicken in Green Mole

SFY — Mon, 10 Oct 2011 18:33:46 +0000

Moles, sauces thickened with nuts and seeds, are a specialty of Mexican cooking, and there are many different types. In this one, chicken simmered in a fragrant broth is then covered before serving with a rich green mole, or sauce, that includes a head of romaine lettuce and green Anaheim chilies which give it its color, and seeds, nuts, and a tortilla thicken it. It is simple, but authentic, and makes a brilliant centerpiece for a casual gathering. The chicken can be made ahead, but the sauce should be made no more than 2 or 3 hours before serving.

The Ingredients

1 chicken, about 4 pounds, cut into serving pieces

1/2 onion

1 teaspoon freshly ground black pepper

1-inch cube fresh ginger, peeled

1/2 teaspoon salt

For the sauce:

4 fresh green Anaheim chilies

2 Serrano chilies

4 tomatillos, papery husks removed

1 tablespoon pumpkin seeds

2 teaspoons sesame seeds

8 blanched almonds

2 tablespoons canola or sunflower oil

2 cloves garlic

1/2 onion

1 green bell pepper

1 tablespoon unsalted peanut butter

2 allspice cloves

1 tomato, chopped and seeded

1 cup chopped parsley

1 large head romaine lettuce

1 corn tortilla

1/2 to 1 teaspoon coarse sea salt

Putting It Together

Place the chicken pieces in a stockpot and cover by 3 inches with cold water. Add the onion, pepper, ginger and 1/2 teaspoon of coarse sea salt. Bring to a boil over high heat, then reduce the heat to medium, and simmer uncovered, until the chicken is tender, about 1 hour 15 minutes Remove and set aside. Strain the broth, reserving 3 cups.

For the sauce

On a griddle or under a broiler, roast the chilies until the skin is charred, about 3 to 5 minutes. Remove to a plastic bag and set aside. On a griddle or in a dry frying pan, toast the tomatillos just until they start soften, about 2 minutes. Remove the chilies from the bag, and peel them. Cut them in half and remove the seeds and ribs. In a blender or food processor, blend the chilies, tomatillos, and 1 cup of the broth. Set aside for 15 minutes to allow the flavors to develop.

In a frying pan over medium high heat, heat the oil. When it is hot, add the seeds and nuts, stirring, until fragrant and just turning pale gold, about 2 to 3 minutes. Place them in a blender or food processor, along with the chili mixture, garlic, onion, bell pepper, peanut butter, allspice and tomato. Add one half cup of the broth and puree. Add the parsley and lettuce, and tortilla and puree again. The mixture will now be bright green and somewhat thick. The consistency depends upon how much moisture was in the vegetables, so if the sauce is too thick, add a little bit more of the broth. If too thin, add another tortilla a little at a time. Ideally, you will use about 2 to 2 1/2 cups of broth and the sauce will have the consistency of thick cream.

In a saucepan over medium heat, heat the sauce until it turns a darker green, 10 to 15 minutes. Taste and season with salt.

Preheat an oven to 350 degrees F. Place the chicken in a baking dish covered with foil and reheat until fully warmed, about 30 minutes. To serve, remove the chicken to a deep serving platter and bowl, and pour the sauce over it. Serve immediately with rice and corn tortillas. Serves 8 to 10.

Enjoy!

Day of the Dead: A Celebration of Life

SFY — Wed, 05 Oct 2011 20:37:17 +0000

From the Ground Up

In Mexico, as in many countries around the world, family members and friends share a meal and offering in remembrance of departed loved ones November 1 and 2. Known in Mexico as Day of the Dead, or “Dia de los Muertos,” this is a happy occasion. This year, the public is invited to celebrate Day of the Dead, at an afternoon picnic, at the Davis Cemetery.

“I just think it’s a great tradition coming from the Mexican culture to look at death differently than what we’re used to,” Sandra Rodriguez, who is helping to plan the event, shared with us. Sandra, who is Assistant Deputy to Yolo County Supervisor Jim Provenza, in whose district the cemetery is located. “We remember loved ones how they were in life, celebrating their life with their favorite things and keeping them close to our hearts without the sadness that comes along with death.”

This year, Sandra will make a public altar for the first time, at the Davis Cemetery, in honor of the event. Often created with marigolds, sugar skulls, and ceramic or paper skeletons doing daily chores, altars, including one dedicated to Dr. Joe Pence, can also be seen this month at the Pence Gallery in Davis in honor of Dia de los Muertos. Their exhibit features local and regional artists who explore the meaning of Day of the Dead in their work, such as Alison Smith, Amanda Lopez, Malaquias Montoya, and Susan Shelton (also known for her “skellies” sold at The Artery.)

In the exhibit, Susan Shelton has a ceramic scene of skeletons picnicking on grass, with a colorful cloth and large picnic basket. The piece is entitled, “Here and Now,” which is the philosophy Susan, whom Ann caught up with at the Davis Farmers Market, says is absolutely what the celebration is about to her. That, plus her grandmother, who though now deceased, is still a legend for her cooking in Davis.

“I always remember my grandmother, known as Abuelita to me and my family, and all her Davis friends, especially during the Day of the Dead holiday,” Susan shared with Ann, who was lucky enough to cook with Abuelita. “She always prepared Mole and Chiles en Nogada this time of year, and we included a dish of Mole, rich, dark and glossy, and sprinkled with sesame seeds, on our home altar. This year her spirit will be with me in the kitchen once again as I prepare my own Mole for the holiday. Maybe I will bring it to the picnic!

We’ve included one of Georgeanne’s favorite recipes for molé in honor of Abuelita. And if you go to www.slowfoodyolo.com, you can find Abuelita’s recipe for Chiles en Nogada, which Ann prepared from watching Abuelita cook years ago.

For Susan, Sandra and millions of others around the world, this is a very special time of the year. Susan, deeply moved by this celebration, reflects on the deeper meaning behind it. “Not only do we remember our loved ones who have died, but we also celebrate the joy and beauty of being alive, and, with awareness of our own mortality, reaffirm our commitment to living with gratitude and mindfulness.”

In keeping with the lightheartedness of the day and with tradition, Woodland’s bakery, Panaderia Mana, will be providing the traditional Pan de los Muertos, bread of the dead, a flat bread baked in the shape of skulls and crossbones, for the celebration at the Davis Cemetery. Such bread is to be seen in Mexican bakery windows all month. Mexican hot chocolate will be available (bring a mug.) Music will be provided by one of Woodland’s favorite bands, Mariachi Tonantzi, to add to the family festivities.

The Davis Cemetery is an Audubon certified sanctuary and quite simply, a beautiful park. Come picnic with us. Over the past decade, with Ann and others on its board, environmental advances have been made, including allowing green burials, planting fruit and flowering trees, broadcasting thousands of wild flower seeds, and adding solar panels to the roof top. A fountain and seating area to honor local military veterans was built and serves as the site to celebrate their contributions and memory twice a year. Now the Davis Cemetery adds a third celebration – Day of the Dead – a celebration of life.

California Authors: Connecting the dots from California fields to our dinner tables

SFY — Thu, 28 Jul 2011 18:58:10 +0000

By Georgeanne Brennan
Special to The Bee

Published: Sunday, Jul. 24, 2011 – 12:00 am | Page 1E

I’m old enough to have grown up in Southern California before orange groves were replaced by Disneyland, when walnut orchards reached almost to the shores of the Pacific, and when truck farms and orchards blanketed my childhood habitat of Orange, Los Angeles and San Diego counties.

My father showed me how to squeeze oranges into juice, to catch fish and clean them, and to pry abalones off the rocks and make chowder with them. I learned from my mother how to bake cakes and make meatloaf, to grow vegetables from seeds and flowers from cuttings. My grandmother and I made apricot jam and pomegranate jelly from our backyard trees. It was a time when the agricultural landscape fused with the food we ate, and where the only kind of cooking we did was from scratch. We didn’t know any other way.

When I went off to elementary school, every morning we had a snack with milk and graham crackers. I looked forward to the snack, because by 10 a.m. I was hungry. My breakfast of cream of wheat had been consumed by recess and a morning of hard schoolwork. By lunch, I was hungry again, and happy to slide my tray along the lunch line where, depending upon the day, women whose children I knew had cooked spaghetti, enchiladas, Salisbury steak or chili and beans.

In the intervening years, I learned much more about food, mostly because I love to eat. In France I raised pigs and made goats’ milk cheese, gathered wild mushrooms and asparagus with my neighbors, learned the subtleties of cooking with fresh herbs, and most importantly for me, experienced the daily rhythm of cooking from a year-round garden, the French potager. It was revelatory to me the simplicity of gathering every morning from the garden what I would cook that day. Juicy tomatoes, of course, in summer, fat cabbages in winter, eggplants and peppers in fall, and armloads of young tender carrots, fava beans and artichokes in spring. Everything I cooked was fresh and full of flavor.

Why then, when I later lived in El Centro, the heart of the winter California produce industry, could I not buy a head of lettuce that had just come out of the field? Instead, it was packed and cooled in El Centro, then shipped to a Los Angeles distribution center, then back to El Centro where I could buy it in the supermarket. Why, in the heat of July, do supermarkets in Vacaville sell heaps of green ripe tomatoes, coming from the San Joaquin Valley instead of the vine-ripe tomatoes grown in Dixon or Winters, only a few miles away? Why are schoolchildren in Oakland being served egg rolls made in Texas? Why, in January, in Riverside, renowned for its diversified citrus industry, are school children being served grapes from Chile instead of ripe local oranges?

Somehow, in some way, we have lost the cultural connection to our state’s abundant food. Agriculture is one of the engines that drive California’s economy, producing diverse foods for the state, the nation and the world, yet why isn’t more California food on California’s school lunch plates? Why aren’t we teaching our children about taste, about the food that is grown around them, connecting those dots? Why aren’t we developing the next generation of taste-literate consumers who will understand, enjoy and celebrate what California produces, and pass that on to the next generation?

Are we early boomers the last generation to know where food comes from? Are we the last to have lived in a time when food was seasonal, when we knew what fruit and nut trees looked like, and how a freshly picked vegetable or fruit tastes? I am afraid that might be the case. I talk to hundreds of people in the course of my cooking classes, book tours, lectures and my work with school lunches up and down the state, and I am constantly surprised by a lack of understanding of the seasons and of the origin of the food we eat. Surprisingly, this is true even among many food lovers and gourmet cooks.

Over the years, we consumers have come to expect any food we want to be available at every time of the year. We’ve lost the sense of what food comes into season when. If we look around us, here in the Sacramento Valley in spring, for example, and we see no fruit on the plum or peach trees, the fields just barely green with the fuzz of newly planted tomatoes, and grapevines just leafing out, can we not infer that plums, peaches, tomatoes and grapes are not in season?

Why does it matter that they are not in season? It matters because consuming locally grown fruits and vegetables means we are experiencing them at their peak of flavor, when they taste the very best and at their greatest abundance and least cost. Spring asparagus coming from the rich, peaty soils of the Sacramento Delta is sweet and tender and inexpensive, very different from that coming on a long truck ride from Mexico in December and January. It matters because as we know and understand our California-grown food and its seasons, we are re-establishing the lost link between our land and our food. Farmers markets in California and some of our restaurants are bringing a deeper understanding of provenance and seasonality to what we eat, and where is it more important to do this than in our homes and schools, educating our children and preserving the patrimony of our California agriculture?

Working as a consultant with my business partner, Ann Evans, and with the Berkeley-based Center for Ecoliteracy, I’ve had the opportunity to explore in depth the disconnect between California’s agriculture and the food served to schoolchildren. I’ve eaten dozens of school lunches of every kind from corn dogs, packaged burritos, crispy drumsticks, chicken burgers, egg rolls, peanut butter and jelly sandwiches, to chicken teriyaki rice bowls and tortilla soup. Most of the entree items are prepared, packaged, frozen, frequently hundreds, if not thousands of miles away, and then shipped to California schools to be reheated and finally served.

Fruits and vegetables are sequestered on the salad bar, if there is one. Sometimes packaged salads are offered, with lettuce, cherry tomato, carrot coin or broccoli florets, regardless of season. Fruit, if offered, is frequently Red Delicious apples from Washington state, and even oranges from Florida and Mexico may be offered. There are exceptions of course, and there are numerous school nutrition service directors in California who make an effort to have an abundant, seasonal salad bar, and to incorporate fresh, seasonal vegetables into made-from-scratch or freshly prepared entrees and soups. In Davis, for example, I’ve seen kiwis and blood oranges in winter, strawberries and sugar snap peas in spring, and butternut squash and heirloom tomatoes in fall, along with seasonal soups and organic rice bowls. It can be done.

In a recent school lunch research trip to France with Evans, where we ate multiple school lunches, peered into every walk-in cooler in every school we visited, quizzed school lunch chefs, government and regional officials and pedagogues, we made some discoveries. In France, the norm is regional, in-season food made from scratch or freshly prepared. We saw no prepackaged food at all, except slices of St. Andre or St. Nectaire cheeses. We ate apples from Normandy, parsnips and carrots from the Landes and fresh fish from the Atlantic. In France, school lunch is considered an educational opportunity to present students with a variety of tastes, textures and flavors. We saw 5-year-olds carrying their trays with a green salad, a dinner plate of lentils topped with sautéed pork and carrots, cheese and a Golden Delicious apple for dessert. At a junior high school, students were served an option of a fresh grapefruit half, a green salad or a carrot and cabbage slaw. For their main dish they had mashed parsnips and potatoes, along with a choice of baked chicken thighs or braised beef, cheese and kiwi or an apple. This isn’t happening by chance.

France has national, regional and local mandates to maximize the purchase of local, in-season fruits and vegetables, to reduce the carbon footprint and to strive for 20 percent organic food in all schools by 2013.

Pedagogically, France has a curriculum especially for taste. In the biology curriculum there is a section on food and agriculture, focusing on what regions of the country are noted for what agricultural produce, such as walnuts, chickens, peaches and wheat.

All this is not to say that school lunch in France is perfect. It isn’t. However, there is a belief and dedication on the part of the state, local and federal government that it is a value to provide all the children with the best, in-season, local food whenever possible, to educate them about their region and their nation’s food and agriculture, and to educate them about taste, flavor and the pleasure of eating good food.

California, as the most productive and varied agricultural state in the nation, can do the same for its children, if there is a will. Our children do not need to be served reheated processed food manufactured in Kentucky or Missouri when they are surrounded by some of the most, if not the most, productive orchards, fields, farms, ranches and dairies in the world. Let’s reconnect our children and ourselves to our rich agricultural landscape through creating a true California school lunch.

Slow Food Yolo Helps Spark the Winters Farm to School Program

SFY — Sun, 27 Mar 2011 01:48:27 +0000

The Buckhorn Restaurant, Winters CA. It was a grand evening, that Thursday night back in February. Over eighty had gathered in the DeVilbiss room of the Buckhorn Restaurant, a co-sponsor with Slow Food Yolo of the first fundraising event for the new Winters Farm to School program. Robert Gottlieb, professor of Urban & Environmental Policy at Occidental College in Los Angeles, gave a talk about his most recent work, Food Justice, that details the movement that has recently emerged to transform the food system, making fresh fruits and vegetables accessible to all. School gardens and Farm to School programs are vital to this effort. The event raised over $1,300.00 for the Winters program.

The talk concluded with an enthusiastic round of questions to Dr. Gottlieb, with Delaine Eastin, former California State Superintendent of Public Instruction who advocated for Farm-to-School programs in California, also answering questions and encouraging Winters in this important endeavor. Cathy Olsen, former restaurateur and now food service director for the Winters school district, is excited about community involvement. “A key component of this program is to have parents involved. Joining their children for lunch in the cafeteria and modeling good food choices will be essential for the success of the Farm to School program.”

Melanie Bajakian, co-owner of the Buckhorn Restaurant with husband John Pickerel, ended the evening with a call to community members to be involved. “There is nothing more important than feeding our children well.” On this cue, servers streamed in with platters of roasted vegetables, oven-fired pizza and other delectable dishes. Berryessa Gap Winery and Turkovich Family Winery provided tastes of their local wines.

“It was wonderful to see so many community members interested in this issue and signing up to help. It was also gratifying to have many of the local famers and farming families in attendance,” Georgeanne Brennan, local chef and food justice advocate.

“This is more than a school lunch program. It is an opportunity to bring together the entire community around the issues of health and well-being through a connection with local farmers, gardeners, children and their families,” Ana Kormos, Winters Healthcare Foundation.

Meetings will be held every fourth Thursday of the month at the Winters Unified School District offices on the corner of West Grant and Taylor, starting at 6 pm. Please look for ways to be involved in the Winters program here on this site. Questions? Contact Joan Brenchley (brenchj@arc.losrios.edu, 795-1600) or Ana Kormos (akormos@wintershealth.org, 212-1040.)