Learning Transformation Studios Executive Director Helps Common Threads Mark Their 20th Anniversary
On April 24, 2024, Common Threads celebrated its 20th anniversary at a special event at The Line Hotel in Los Angeles. The event showcased a blend of culinary competitions and panel discussions, highlighting the organization's two-decade-long commitment to improving community health through nutrition.
The anniversary event featured a Community Top Chef competition where LAUSD students teamed up with well-known chefs such as Stephanie Izard and Eduardo Garcia. Additionally, the celebration included Kitchen-Side Chats with leading nutrition and public health experts.
One of the evening's main events was a panel discussion titled "Flipping the Food as Medicine Pyramid: The Preventative Approach," moderated by Alan Arkatov, Executive Director of the ASU Learning Transformation Studios. Arkatov facilitated a conversation with a distinguished group of panelists, including Dr. Ron Tanimura, Director of the LAUSD Student Medical Services & Medi-Cal Programs; Dr. Gregory Harlan, Associate Professor at the Keck School of Medicine at USC; Dr. David Pryor, Regional Vice President, Medical Director at Anthem; and Dr. Pedro Noguera, Dean of the Rossier School of Education at USC. The discussion centered on preventative health strategies and the role of nutrition in preventive care.
A standout moment of the evening was during the Community Top Chef competition, where Chef Govind Armstrong and student Ariana clinched victory with their Brazilian Fish Stew. The win brought Ariana to tears and emotional reactions from her parents and school principal. In a heartwarming gesture, the principal offered to fund a trip for all the students to travel to Chicago to support Ariana in her next culinary challenge.
Since its founding, Common Threads has been at the forefront of nutrition education, providing cooking skills training and improving food access to communities. The organization has established partnerships with over 2,200 schools, served more than five million meals, and significantly impacted the nutritional health of over one million individuals.