Hello Friend,

The academic year has ended and summer is here!

We're excited to share that IFSAN is busy planning several engaging events centered around food safety and data literacy. Our first event kicks off in June, featuring a webinar on foodborne disease surveillance in celebration of World Food Safety Day, aligning with this year’s theme, "Science in Action." Be sure to explore the newsletter for further details.

Following that, mark your calendars for September 9th, when we'll be hosting an in-person event on the importance of a data culture in advancing food safety.

We hope you will be able to join us and wish you all a happy and healthy summer!

Warm regards,

Barb Kowalcyk

June marks the start of summer and National Fresh Fruit and Vegetable Month, a time to spotlight the health benefits and vibrant flavors of seasonal produce. With farmer markets in full swing and gardens beginning to bloom, it's the perfect opportunity to add more fruits and vegetables to your daily diet.

Whether it’s trying a new smoothie recipe, planting a home garden, or visiting a local market, June is an ideal time to celebrate nature’s bounty and take a step toward better health—one bite at a time.

While 5 servings is a solid minimum when talking about the consumption of fruits and vegetables, MORE IS better. Many health experts recommend aiming for 7–10 servings per day, especially when focusing on a plant-based or Mediterranean-style diet.

Eat a variety of fruits and vegetables as variety and color are key to consuming vital nutrients such as fiber, vitamins A and C, potassium, and antioxidants. Consuming these nutrients from your foods helps reduce the risk of heart disease, stroke, certain cancers, obesity, and supports digestive health and a stronger immune system. 

What counts as a serving?

1 medium fruit (like an apple, banana, or orange)

½ cup of fresh, frozen, or canned fruit

1 cup of raw leafy vegetables (like spinach or lettuce)

½ cup of cooked vegetables

Check out the Recipe of the Month for at least 2 servings of vegetables with plenty of variety in one dish. 

REMINDER: Don't forget about food safety! Thoroughly wash your raw fruits and vegetables with cold running water before consuming. 

WHO Health Talks on Food Safety will take place on 2-4 June 2025 in celebration of World Food Safety Day. The event will:

Register here.

Foodborne disease surveillance systems play a critical role in preventing acute illnesses and associated chronic diseases. Join IFSAN for a webinar on the critical role of surveillance and outbreak detection, investigation and response in advancing food safety. More details to come. If you are interested in receiving more information, please fill out this form. 

Certified Food Protection Manager (CFPM) Certification Course
Hosted by the Institute for Food Safety and Nutrition Security (IFSAN)

Date: June 9th
Time: 9:00 AM – 6:30 PM
Location: Milken Institute School of Public Health
950 New Hampshire Ave NW, Washington, DC 20052

This comprehensive course is tailored for individuals working in retail or food operation establishments. Participants will: 

Cost: (includes training and exam)

If interested in attending, register here by June 1st.

Disclaimer: The Institute for Food Safety and Nutrition Security reserves the right to cancel the class due to insufficient enrollment. 

IFSAN is introducing an exciting opportunity for undergraduate students interested in research. Students who complete the SEEDS program will receive a $500 award and IFSAN-affiliated faculty advisors will also receive $500. More information can be found here; the deadline for applying for the Autumn 2025 semester is October 31st.  If you have any questions in the meantime, please contact ifsan@gwu.edu and include "SEEDS" in the subject line for more information. 

In February, Dr. Sameera Talegawkar received the Excellence in Nutrition Award from the Friedman School at Tufts University for making an incredible impact as a trailblazer in health equity and nutrition science. Dr. Talegawkar, who is Interim Chair & Professor in the Department of Exercise and Nutrition Sciences, is a nutritional epidemiologist by training and has expertise in nutritional assessment in diverse populations. Her research focuses on the role of diet and other lifestyle predictors on aging-related outcomes and health inequities experienced by population groups. She served as Chair of the Health Equity Working Group within the 2025 Dietary Guidelines Advisory Committee and played a pivotal role in the Jackson Heart Study and The Mediators of Atherosclerosis in South Asians Living in America (MASALA) study.

Congratulations to Dr. Talegawkar! 

Drs. Karina Lora and Carmen Ortega-Santos will co-teach Introduction to Nutrition (PUBH 6699) during Week 2 (June 9–13) of the GWSPH Summer Institute.

This course is designed to deepen students' understanding of how nutrients are digested, absorbed, and metabolized by the human body, while detailing the unique roles of essential nutrients in metabolism and overall health. Using a biocultural perspective, the course integrates cultural and nutritional considerations to provide a more holistic view of human nutrition.

Please note: The course will be taught entirely in Spanish.

Barbara Kowalcyk, Director of the Institute for Food Safety and Nutrition Security, Quoted in “Trump Administration Cuts Threaten Already-Strained Food Safety System" - Association of Schools and Programs of Public Health (ASPPH)

A deadly E. coli outbreak hit 15 states, but the FDA chose not to make the details public

Food Safety in the Balance as Contamination Reports Increase

RFK Jr. has big plans for your food. But what are the facts?

Casey Means: influencer, RFK Jr favorite – and Trump’s pick for surgeon general | Trump administration | The Guardian

Curious by Nature: Dr. Allison Sylvetsky - Are Sugar Substitutes Helping or Harming Us? | Newswise

We want you to stay informed about the latest recalls, market withdrawals, and outbreaks - some of the January recalls are listed below. Visit the CDC,  FDA and/or  USDA for the most up-to-date information. 

Salmonella Outbreak Linked to Whole Cucumbers | Salmonella Infection | CDC

Listeria Outbreak Linked to Ready-to-Eat Foods | Listeria Infection | CDC

Salmonella Outbreak Linked to Backyard Poultry | Salmonella Infection | CDC

Salmonella Outbreak Linked to Geckos | Salmonella Infection | CDC

FSIS Issues Public Health Alert for Ineligible Pork Cracklings Products Imported From the Republic of Colombia | Food Safety and Inspection Service

Hepatitis A infected restaurant employee reported; post-exposure vaccinations recommended | Food Safety News

Ingredients: 1 ½ lbs eggplant cut into 1 ½ inch pieces, 1 tsp table salt divided in half, 1/3 cup tahini, 3 tbsp water, 5 tbsp lemon juice, divided, plus a lemon wedge for serving, 1 small garlic clove grated,  ½ tsp honey,  1/8 tsp cayenne (optional), 1 small head cauliflower (1 ½ lbs) cored and cut into 1 ½ inch florets, 1 (15 oz) can chickpeas rinsed and patted dry, ¼ cup extra virgin olive oil, 1 tbsp Baharat (see April’s newsletter for the recipe), ¾ cup chopped fresh cilantro, Plain yogurt, Pita bread warmed, Quick Pickled Onions (1 cup red wine vinegar, 1/3 cup sugar, ¼ tsp salt, 1 red onion halved and sliced thin. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring occasionally until sugar has dissolved. Off heat, stir in onion, cover, and let cool completely (approximately 1 hr.). Serve. Pickled onions can be covered and stored in the refrigerator for up to 1 week.)

Instructions: Place the oven rack in the lower middle position and heat the oven to 450°F. Line a rimmed baking sheet with aluminum foil (or parchment paper) and spray it with vegetable oil. Toss the eggplant with ½ tsp of salt in a colander and let it drain for 30 minutes, tossing occasionally.

In a separate bowl, whisk together tahini, water, 3 tbsp of lemon juice, grated garlic, honey, and cayenne until smooth. Season with salt and pepper to taste, then set aside (this sauce is incredibly tasty!).

After draining, pat the eggplant dry and combine it with the cauliflower, chickpeas, olive oil, Baharat, and the remaining ½ tsp of salt in a large bowl. Spread the mixture evenly on the prepared baking sheet and roast until the vegetables are tender and starting to brown, approximately 30-40 minutes, stirring occasionally.

Once done, gently toss the roasted vegetables with ½ cup of cilantro and the remaining 2 tbsp of lemon juice, adjusting seasoning with salt and pepper as desired. Garnish with the remaining ¼ cup of cilantro and serve alongside the reserved tahini sauce (consider mixing half of the tahini sauce with the vegetables before serving and keeping the rest for additional use), pickled onions, yogurt, and warm pita bread.

Recipe from America’s Test Kitchen - More Mediterranean cookbook.

Associate, Food, The Rockefeller Foundation, Based in New York City, Deadline: N/A

Data Scientist, Based in Tuscaloosa, Alabama, Deadline: N/A

Environment Health Specialist Senior - Alexandria, Virginia, United States

NASDA Policy Intern,  National Association of State Departments of Agriculture, Based in Arlington, VA, Deadline: 07/21/2025

Nutrition Education Specialist, Capital Area Food Bank, Based in Washington, D.C., Deadline: N/A

Post Doctoral Scholar- Food Connection- University of Kentucky, Based in Lexington, KY, Deadline: N/A  

QMRA Postdoctoral Research Scholar, University of Florida, Deadline: 06/01/2025

Senior Program Manager/Associate Director | Center for Global Public Health, Based in Berkley, CA, Deadline: N/A

If you have ideas you would like to see in the newsletter, please submit them to: ifsan@gwu.edu