{"product_id":"8-30-the-longevity-table-greek-blue-zone-cooking-evoo-the-science-of-living-well","title":"8\/30 The Longevity Table  Greek Blue Zone Cooking, EVOO \u0026 the Science of Living Well","description":"\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003eThe Longevity Table\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eGreek Blue Zone Cooking, EVOO \u0026amp; the Science of Living Well\u003c\/h4\u003e\n\u003cp\u003eSunday August 30, 2:00 to 6:00PM\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cem\u003eGuest lecturer Dr. Artemis Morris, ND, Carolann Patterson EVOO tasting, \u003c\/em\u003e\u003cem\u003eNancy Kirkiles-Smith Instructor\u003c\/em\u003e\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eWhat if the most powerful medicine available to you was already sitting in your kitchen?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe Mediterranean diet is the most extensively researched dietary pattern in the history of nutrition science — and the evidence is unambiguous. People who eat this way live longer, with dramatically lower rates of heart disease, cognitive decline, type 2 diabetes, and inflammation-driven chronic disease. The Blue Zones — those remarkable pockets of the world where people routinely live past ninety in full health — are not a mystery. They are a menu.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eOn the Greek islands of Ikaria and Crete, two of the most studied Blue Zones on earth, people have eaten this way for centuries without calling it a diet. It is simply how they live. Seasonal vegetables, legumes, wild greens, good fish, and above all, an extraordinary abundance of extra-virgin olive oil — used not as a cooking fat but as a primary food, a daily medicine, and the foundation of every meal.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThis evening brings that tradition into our kitchen, grounded in the science behind why it works.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eYour Guides for the Evening\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eDr. Artemis Morris, ND\u003c\/strong\u003e\u003cbr\u003eDr. Artemis Morris is a Naturopathic Doctor practicing at the intersection of evidence-based medicine and lifestyle therapeutics. Naturopathic medicine is rooted in a foundational principle: that the body has a profound capacity to heal when given the right conditions — and that food is one of the most powerful of those conditions.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eDr. Morris will open the evening with a lecture on the Mediterranean diet and the Blue Zone research, with particular focus on extra-virgin olive oil as both a culinary cornerstone and a functional medicine tool. She will walk through the science of what makes this way of eating so consistently protective — from its anti-inflammatory polyphenol content to its effects on cardiovascular health, brain function, metabolic health, and longevity — and translate that science directly into the food we are about to cook and eat together.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eCarolann Patterson\u003c\/strong\u003e\u003cbr\u003eCarolann will lead what may be the most illuminating fifteen minutes of the evening — a guided tasting of Piro extra-virgin olive oil, an exceptional Italian EVOO distinguished by its remarkably high antioxidant and polyphenol content. This is not a generic olive oil tasting. Carolann will walk you through what makes Piro genuinely different from the oils most of us have in our kitchens, what to look for in a high-quality EVOO, and why the difference between an industrial olive oil and one of this caliber is not just a matter of flavor — it is a matter of biological activity. The polyphenols in a premium oil like Piro are measurably more potent, more anti-inflammatory, and more protective than those in a standard supermarket bottle. By the end of the tasting you will understand what you are looking for and why it matters every time you reach for the bottle.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eNancy Kirkiles-Smith, PhD\u003c\/strong\u003e\u003cbr\u003eFollowing the lecture and tasting, Nancy will lead the hands-on cooking portion of the evening, bringing the science of the Blue Zone diet directly to the stovetop. Nancy holds a PhD in Nutritional Biochemistry, completed post-doctoral training in Immunobiology at Yale School of Medicine, and is a Harvard Medical School certified Culinary Health Education Fundamentals instructor and NBC-HWC certified health and wellness coach. She does immune-oncology research at Normunity and is the owner of Weekend Kitchen \u0026amp; Founder of Basil Health.\u003c\/p\u003e\n\u003chr class=\"border-border-200 border-t-0.5 my-3 mx-1.5\"\u003e\n\u003ch4 class=\"text-text-100 mt-2 -mb-1 text-base font-bold\"\u003eThe Menu\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePiro EVOO Tasting with Bread and Olives\u003c\/strong\u003e\u003cbr\u003eLed by Carolann Patterson — a guided tasting of Piro, an exceptional Italian extra-virgin olive oil with unusually high antioxidant and polyphenol content. Learn to taste the difference quality makes and understand why it matters for your health.  We will compare a few EVOO brands to learn different flavor profiles. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eHorta — Wilted Dark Greens with Lemon and EVOO\u003c\/strong\u003e\u003cbr\u003eThe everyday dish that has sustained Ikarian centenarians for centuries. Dark bitter greens blanched and dressed generously with olive oil and fresh lemon — medicinal simplicity at its finest.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eMaroulosalata — Romaine, Fresh Dill and Scallion Salad\u003c\/strong\u003e\u003cbr\u003eThe everyday Greek salad most people outside of Greece have never encountered — crisp romaine with an abundance of fresh dill, scallions, and a bright lemon and olive oil dressing.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eIkarian Black-Eyed Pea Stew with Fennel, Tomato and Dill\u003c\/strong\u003e\u003cbr\u003eOne of Ikaria's most beloved longevity dishes — the humble black-eyed pea braised low and slow with fennel, tomato, and two additions of olive oil until deeply savory and deeply satisfying.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSoufico — Ikaria's Slow-Layered Summer Vegetable Stew\u003c\/strong\u003e\u003cbr\u003eIkaria's national dish. Each vegetable is sautéed separately in olive oil before being layered and slow-cooked together — a technique that produces something far richer and more complex than any shortcut version.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eSavoro — Pan-Fried Fish with Vinegar, Garlic, Rosemary and Raisins\u003c\/strong\u003e\u003cbr\u003eA Byzantine-era sweet-sour fish preparation that surprises everyone who tries it. Golden pan-fried fish finished in a sauce of red wine vinegar, garlic, rosemary, and dark raisins — one of the most distinctive and least-known dishes in the Greek repertoire.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePrassorizo — Cretan Leek and Rice with Dill, Lemon and EVOO\u003c\/strong\u003e\u003cbr\u003eA signature dish of Cretan home cooking — rice cooked slowly with a generous quantity of sweet braised leeks, finished with fresh dill, lemon, and a generous pour of raw olive oil. Deeply comforting and virtually unknown outside of Crete.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eGreek Yogurt with Raw Honey, Toasted Walnuts and Fresh Seasonal Fruit\u003c\/strong\u003e\u003cbr\u003eThe Blue Zone dessert in its simplest, most honest form. Live-culture yogurt, raw honey, omega-3-rich walnuts, and the best fruit of the season — nourishing enough to be medicine, satisfying enough to be dessert.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e** Each participant will receive a complimentary 7.2oz bottle of Piro!\u003c\/p\u003e","brand":"Nancy Kirkiles-Smith","offers":[{"title":"Default Title","offer_id":41497184960570,"sku":null,"price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0235\/8867\/files\/Greek-Blue-Zone.jpg?v=1782922774","url":"https:\/\/www.weekendkitchenct.com\/products\/8-30-the-longevity-table-greek-blue-zone-cooking-evoo-the-science-of-living-well","provider":"weekend kitchen","version":"1.0","type":"link"}