 Now, onto the main event, this presentation is a student café, so it's being managed by the fourth annual, this is the fourth annual Georgetown University Student Café. And we have our two faculty members, Jeannie Jacobits and Cindy Farley from Georgetown, and this is the 26th cohort who will be doing this presentation on Eating for Two, the Intersection of Food, Culture, and Child Bearing. And with no further ado, I'm going to turn it over to Cindy. Just let me give you the right, Cindy. All right. There you go. All right. Now, the slides are yours. Thank you very much, Lorraine. My name's Cindy Farley, as Lorraine mentioned. I am a professor at Georgetown University in their Midwifery and Women's Health Nurse Practitioner Program. We're delighted to be here for the fourth year in a row. And we're presenting on Eating for Two, the Intersection of Food, Culture, and Child Bearing. The learning activity that we're about to describe resulted in a self-published cookbook. And we named that Multicultural Meals with Midwives, a cookbook for the child bearing year. The cover of the first edition cookbook is noted on this slide. And here is a wonderful picture of cohort 26 and faculty at one of our on-campus intensives, giving the universal hands signal for the vagina. Eight students of this cohort, myself and my colleague Jean Jacob Witts, will be sharing our experiences in learning about food, culture, and child bearing through cooking. So off to you, Jean, to share how this all got started. Thank you, Cindy. And hello from Washington, D.C. Respecting and understanding diverse cultures plays a significant role in how successful we as midwives are in communicating with the women we attend and in promoting the health of mothers and babies. Our students live in rural and urban communities, from all over the United States, with very diverse populations. With this in mind, graduate midwifery students in our intrapartum, postpartum, and newborn care course chose a culture for the assignment celebrating diversity and childbirth. The culture could be from a community where they hope to practice, from within their own family or friends, or simply a culture they were interested in exploring. The students were instructed to prepare a presentation that explored childbirth-related beliefs, customs, traditions, and rituals of their chosen culture, present a history of the culture or country, information on the history and status of midwives if available, and how traditional birth attendants and professional midwives interacted, discuss significant maternal and newborn public health concerns in their chosen culture, and discuss challenges to access care, particularly in regions with limited transportation and in some places, unsafe roads for travel. Beliefs about foods to eat or to avoid during pregnancy, postpartum, and breastfeeding were commonly encountered. During the spring semester in 2017, my older daughter Lauren gave birth to my grandson Jake, seen here at birth, used in our first edition and one year later from our new second edition. While I was searching for nutritious recipes to prepare for my daughter, I discovered a wonderful and easy to prepare postpartum Moroccan stew made with lentils, sweet potatoes, apricots, and ginger. The stew is rich in protein, fiber, vitamins, and minerals that support breastfeeding and postpartum healing. In fact, once Jake started on solid food, he loved it as well. It was delicious, and after an excited discussion with Dr. Cindy Farley, our cookbook, Multicultural Meals with Midwives, was born. We envisioned the creation of a cookbook. I apologize, sounds of the city, I apologize. It was a delicious recipe, and after an excited discussion with Dr. Cindy Farley, our cookbook, Multicultural Meals with Midwives, was born. We envisioned the creation of a cookbook, together with our students and colleagues at Georgetown University, to enhance the experiential aspects of learning through food preparation and sharing common to selected cultures. Our first edition was so successful, we decided to publish a second edition. For the second edition of our cookbook, I chose Korea. I was inspired to include Korea to honor my good friend, Minja Jung. She was the first person to visit after Jake was born, bringing a traditional Korean postpartum seaweed soup, commonly prepared for new mothers, rich in iodine, fiber, and many vitamins and minerals. The history of the soup is interesting. It's believed that many years ago, Korean fishermen observed whales eating large amounts of seaweed after they gave birth to their calves. They assumed this was to promote healing, and thus began to include seaweed soup in the diet of postpartum mothers. The soup is also made on birthdays to honor the day of birth. We hope you enjoy this culinary journey where food becomes an entry into understanding culture, and happy International Day of the Midwife to everyone. Lilliana Korea, one of our students, will now discuss Spain, her chosen culture. Thank you. Thank you, Jean. So I decided to pick Spain. My name is Lillian. I live in Miami, Florida. But I am of Spanish descent. I was actually born in Cuba, but my great-grandparents migrated from Spain. Spain is located in the southwestern part of Europe and occupies most of the Iberian Peninsula. It has neighboring countries such as France, Portugal, and Morocco. Midwives in Spain go by different titles, including matronas, alcauetas, and parteras. Their duties involve time and repair, treatment of infections, preventing pregnancies, and helping with abortion care. Additional functions included carrying out baptisms for babies that had a high risk of death. And this was considered so important in fact that it was included in curriculums for midwifery studies until 1888. They acted as teachers of their own apprentices up until the end of the 18th century, a time in which teaching of midwives was established in the royal colleges of surgery. The transmission of this knowledge would be passed down between women in the same family. Not only would these individuals learn midwifery from either their mothers or grandmothers, but they would also inherit the family business. The involvement of doctors and surgeons disrupted the process of passing down this knowledge from women to women due to the disappearance of independence for midwives. By the 19th century, they would work as physicians' assistants during childbirth. Today, there are surgeons of midwives as seen with the Maria Rosa or Pink Tide, a group of midwives that fight for recognition of their clinical and social work. This practice is undergoing a change to become a more broad and diverse disciplinary area that involves care of the mother in pregnancy, birth, and normal postpartum period. Pregnancy and childbirth are celebrated greatly in Spain. Newborns will be gifted jewelry including black amber to bring good fortune and protect them from evil. These may come in different forms of bracelets, brooches, or earrings, as baby girls have their ears pierced within the first weeks of being born. The baptism is also a huge milestone for newborns as it is considered to be the child's initiation to the church family. During the ceremony, their appointed godparents accompany them and they are ushered into early stages of their religious life. Food is also very, very important. The pictures you see here are the torijas that I made. And torijas are a Spanish version of French toast. It consists of slices of stale bread being dipped in a mixture of eggs, milk, cinnamon, and in this case, sweet red wine. Torijas were given to expectant mothers during the antipartum and postpartum period. It was thought that due to the high caloric content of the dish, it had the ability to restore energy to the woman during these times. This recipe provides women with thoughts, soluble vitamins A, D, E, and K, as well as diamond and riboflavin and vitamin B12. In addition to its high caloric intake, the dish is easy and cheap to prepare, making it popular in households where money and food were scarce. The major difference between Spanish torijas and French toast is just the addition of either sweet white or red wine. In making the dish, I found that it was very easy. I could see why it was so widely used in Spain. And it was delicious. I actually made it for my roommates. And we actually ate after that picture was taken, the house smelled of cinnamon for a while, but it was very, very interesting to add the wine into the mixture. And it was really fascinating to learn about a culture that is in my own history. Thank you and happy International Day of Midwives. Thank you, Lily. My name is Jen Glorioso. I'm a nurse midwife and women's health nurse practitioner student at Georgetown. I currently live in Maryland, which is Hartford County. So there's a lot of royal and urban kind of mix. Midwifery care in my area is very medicalized with the majority of births taking place in hospital. My goal for when I'm done school, I'm very interested in opening a practice that offers a safe space for women, whether they would like to deliver at home or in a birth center or having a hospital birth options. Right now, my current clinical site is in York Hospital in Pennsylvania. It's very high volume, a high risk site. So I'm getting a lot of variety of experience. But one of my first into part of clinicals was with a home birth midwife that specifically cared for the Amish population in Lancaster and the surrounding counties. I was so fascinated. We would do lots of home visits with the women once they were 36 weeks and greater as they weren't able to travel and did not want to be seen publicly pregnant. So just having an insight into their culture was very, very interesting. Just fascinating with their beliefs and values. It's a whole other way of life. So I chose for this project the Amish of Lancaster. As of June 2018, there's an estimated 330,000 Amish spread across the United States and Canada with the majority residing in Pennsylvania, Ohio, and Indiana. They are a religious group with roots from a Swiss Christian religion. And their main virtues, they're all about God's will and living by God's way. Main virtues of humility, obedience, simplicity, and hard work. They are extremely private, which I thought was so interesting because they're such a tight knit community with the church and very community based, but extremely private when it comes to sex and any childbirth is just not discussed at all. Not freely. It's kind of like a taboo. So it's very interesting to see that and especially interesting when couples came in for infertility. They just needed to be guided in how that worked. They have very large families, the average amount of about five children. I think the most I saw grandmothers had about 20 children. The majority of births take place in the home with their partner as a support person. And it was very fascinating as well that the Amish women can really clamp down a cervix when they're in labor if the situation isn't just right the environment. So if their children are awake or the men are still at work or in the field, they will really stop labor completely. And then once everything's right, it just progresses and there's a baby. Celebration in the community occurs after the baby is born. Like I said, since they're very private, it's not discussed even though they're showing. It's not talked about. So celebration occurs after the baby. Food is brought to the house to celebrate the new infant, including homemade meals and sweets. And they really, the Amish labor hard. Therefore they eat hearty. So it's a lot of calories and fats and carbs, but they're working in the fields all day. So they do, they work that off. So I chose a shoe fly pie. It's a simple yet classic Amish pie made for celebrations. Not only is it delicious, but shoe fly pie can be made with black strap molasses, which is a natural source to increase iron levels. For the postpartum woman, eating this pie can replenish her strength and iron levels after birth. So the shoe fly pie recipe that I picked, thank you Cindy, was a recipe that I found online. It was very easy to follow. And I used a Pillsbury just pre-made pie crust, but you could use any kind of pie crust or you could make one. I probably next time would make a pie crust just because it needed to be a little bit thicker to hold all the molasses. But it was very simple, just a few ingredients. It doesn't take very long to make. The whole house smelled delicious of the molasses cooking and who doesn't love a pie. Well, my husband is not a fan of molasses I found out. So you definitely, it's all molasses. So if you're a fan of molasses, it's delicious. I think I probably would have put some more crumbs on top. My crumbs didn't turn out as well as this picture. But it was very good. And my daughter and I both enjoyed it very well. So it was fun to make. It was a very fun assignment. And I learned a lot about what more the Amish and what their births were like. So thank you and happy International Day of the Midway. Okay, thanks, Jen. My name is Tristan. I currently live in Boston, Massachusetts. And I'm actually from Maryland too. So I'm practically Jen's neighbor. But I am basically when I in the state of Massachusetts where I plan on practicing after I graduate with my midwifery degree. And my women's health nurse practitioner degree in August is in Massachusetts. And so midwives in Massachusetts, they do have full practice authority. However, nurse practitioners do not. So hopefully, you know, within the next coming new legislation that will change. But I'm currently actually in clinical in Providence, Rhode Island, where I work with a handful of doctors and about seven midwives on a practice and the midwives there, they see a pretty diverse group of patients and they deliver about 500 births a year at women and infants hospital. And so today I am for my cultural project. I want to talk about the Romanian culture. And I chose this culture because my grandfather was born in Romania in 1923. And I actually just found this out not too long ago. So I wanted to really learn a little bit more about where he where I came from where he came from and maybe what his birth was like a little bit. My best friend is also Romanian and she has two children and I am the godmother to her older child her son. And this family has really just adopted me into their family. I've become a big part of their lots of things that they've done. I always feel very included. They're very warm, loving people. And Godparents play a really big role throughout the whole child's whole life. So that was something definitely interesting for me. So I just wanted to figure out your kind of, you know, get to know their a little bit more and see where all this kindness came from. So the Romanian culture is deep seated in traditions and folklore. Pregnant women were thought to have a direct connection with cosmic rhythm and the earth's fertility. People used to and actually still do throw water on expected mothers in times of drought and that would be to help bring rain so that they could, you know, have more fruitful crops. Midwives were thought to be the protectors to be the protectors of mothers and unborn children. So they would practice magic and rituals to protect a couplet from dark forces such as the evil eye or from fright. Midwives were also used to help induce fertility by the use of water rituals between childless women and new mothers. Today in Romania, midwifery is actually in a pretty poor state. Unfortunately midwifery education was abolished in 1978 and at this time birth was moved out of the home with the help of a midwife and moved into the hospital with a doctor. And then midwives took on a more role of a community health nurse where they are still really holding that role that that's their main responsibility and where they provide a lot of home visits in rural villages to provide prenatal care, newborn care, nutrition, breastfeeding education and also where they do a lot of like newborn measurements and just, you know, monitoring and growth. Today there's only about a thousand midwives practicing in Romania and Romania has some of the highest rates of maternal and infant mortality in the EU. So the dish I chose to make is called Sarmale which is actually cabbage rolls and this is considered by many to be Romanian's national dish. Because of where Romania is located it is very, it has a lot of influence from its surrounding countries in like the Balkan area, Germany, Turkey. So a lot of their dishes are versions of foods that you'll find in those countries as well. However, many including the Romanian say that they do it better. So this dish, the Sarmale is a, it's traditionally served at baptisms and holidays and I actually, we had this dish at my godson's baptism which I didn't really know at the time that it was very traditional for that kind of celebration but now doing this assignment it was very cool to see that. It's traditionally made with minced pork and rice, lots of spices and it's rolled up around cabbage leaves and you can either use fresh cabbage leaves or you can also use pickled cabbage leaves which some say it tastes better with pickled. However, it is a little bit harder to find. So using fresh cabbage leaves works just as well. After rolling everything up then you simmer it for hours on end in a pot. Traditionally it was made in a clay pot however I did not have a clay pot so I just used a cast iron which I thought still worked out very nicely and you put it in a bath of tomatoes and sauerkraut juice and other spices and it cooks for quite a long time it's a pretty tedious dish to make however it's worth every minute that you spend on it and the trick is to really just to make enough to feed an army because it's wonderful if after you know it's frozen and reheated at a later time. So Samale is good for people who women and families especially in the early postpartum period because it is a dish that can be reheated it's full of fat and protein and it's very very comforting so it's very convenient for those early postpartum days and the best part about this dish is that the longer it sits the better it tastes and I ate this dish for about a week and a half because it was just me and I had so much of it but it was wonderful and I can't wait to make it again. So happy International Day of the Midwife and thank you very much. Thank you Tristan. Hi everyone my name is Heather Haas and I am from a small rural community in the northwest corner of North Dakota. The clinic I'm currently at is pretty rural we are very medicalized in our childbirth homebirth is not common at all in my area so the culture I chose was the women of the Netherlands because homebirth is in fact quite common there and they are known around the world for their excellent maternity care system so disclaimer before I start I do not speak Dutch there are a couple of terms in here that I may be completely pronouncing wrong I've used Google translate to try and get me close so I apologize if I'm saying it wrong so the Netherlands is a country nestled between Belgium and Germany bordering the North Sea it boasts a population of just over 17 million people and as I said it is known around the world for its excellent maternity care system midwives are well respected and are the labor attendant of choice for a majority of births in fact approximately 96% of women will receive at least some care from a midwife during their pregnancy midwives are educated in university systems leading to a bachelor of science and a rigorous risk selection informs care of the pregnant woman and her options for birth care homebirth remains common as such Crom Pocket is a maternity care package of care for women who give birth at home it's provided by Dutch insurance it includes tangible supplies such as peripads, gods, antiseptic solutions and other items for labor birth and postpartum care following delivery Cromzorg is a service of healthcare workers in the Netherlands who supplement the postpartum care of midwives by visiting parents and their infants in the home in the days and weeks following birth to provide tangible support and assure a smooth and safe transition they will do things everywhere from providing education on breastfeeding to cleaning the home and changing diapers frequent clinical and social support is protective against postpartum depression and assists with positive adjustments to the parental role and can prevent morbidity and save lives so there are a couple of fun traditions that the Dutch do observe the first being geburtekarze which is essentially similar to the American birth announcement it translates to birth card they have a photo of the baby they put their weight, their length, the date of birth, time they were born and many will even put big signs in their yards which is kind of unique the second is the Skype mitmeisjes which roughly translate to rust with mice which sounds entirely unappetizing but it is very common to be served postpartum and you'll see that in the picture here in 17th century Netherlands women were served aniset which is an aniseed liquor in the birthing bed immediately following delivery tradition has it that anise was useful in stimulating lactation shrinking the uterus and warding off evil spirits it was also seen as a symbol of fertility if aniset was not available the woman was offered aniseeds it wasn't until 1860 that candy-coated aniseeds or mitjes were developed it is not that the name mitjes which translates to mice as I said is given to the tapered end of the aniseed which can resemble a small mouse tail today these mitjes are served atop a piece of buttered crust which is a twice baked crusty bread and offered to family, friends and other postpartum visitors blue and white mitjes represent boys pink and white represent girls and for Dutch royalty they use orange so this is a dish that I did not honestly think that I was going to enjoy I am not a fan of black licorice and for those of you that have had aniseed know that it tastes like black licorice my children do not like it either however I was pleasantly surprised when I made this recipe it was really pretty delicious actually I ordered the mitjes online from Amazon because none of the grocery stores in my area had them but I did make the rusks from scratch which was actually a pretty easy process it made my house smell like fresh baked bread so it was really great and both my children and myself and my husband all thought this was a really great recipe unlike anything I had ever had before and you did not even really notice the black licorice flavor akin to our bubblegum cigars that were popular when I was born blue for boys, pink for girls this is kind of reminded me of that so it was a fun tradition I could see how it would be something that's carried on I have read on many blogs that a lot of people are not fans of this dish so they try to avoid visiting their friends immediately postpartum based on their dislike of the flavor however I thought it was great so thank you so much for listening and happy International Day of the Midway Hello everyone, my name is Amanda White I am a student nurse midwife at Georgetown University and I've been a labor and delivery nurse in Maryland and the US for six years midwives in Maryland do have full practice authority including home bursts and burst centers but like being said earlier most of the women deliver in hospitals with doctors we do have full prescription authority which includes opioid addiction management which is actually really important in this state as an intentional overdose is a high cause of maternal mortality and next semester I'm going to be in a small in a small hospital where there are deliveries for babies that are 36 weeks old and over there's no in-house obstetrician or anesthesiologist and they have about 30 births each month so I'm really excited to have a more midwife centered practice and participate this semester the culture that I chose to research is India while I do love eating Indian food I have never been there and I was really interested in the intersection of ritual and food and birth I was also interested to learn about the evolution of midwifery in such an older culture so some Indian birth traditions regarding the midwife the central board of nursing in midwifery was established by the British government in 1902 and then in 1947 the new government of India created an organization to help regulate midwifery training in the past few decades however the number of hospital births have increased and this is partially linked to funding from the government that has gone more towards doctor education versus midwifery education and incentive to women to deliver in institutions as opposed to home which historically most Indian women did prefer to deliver at home currently there are two successful midwifery centers including the healthy mother and Fernandez hospital the Indian nurse council register graduates as nurse midwives or registered nurse registered nurse and registered midwife so they're both recognized in India as midwives that can deliver however many of the ANNs focus on family planning and don't actually conduct births on a regular basis so now there are current efforts to transition midwifery education back to more of the hands-on training to increase our management of pregnancies and deliveries themselves as of 2014 there were approximately 800,000 of the ANNs and 1.5 million of the registered nurses registered midwives currently about 1 third of the deliveries are conducted by midwives that are conducted by doctors there are still maternal and infant health disparities that exist in India depending on their class, location, wealth and education India is a strong culture that has multiple religions, 20 languages and 225 dialects it is actually the birthplace of 4 of the world's major religions Hinduism, Buddhism, Jainism and Sikhism pregnancy is celebrated by immediate and extended family and often a new mother's mother or mother-in-law will stay with her at home for the first month after delivery she'll help with childcare and rest some of the other birth traditions of purifying ceremony from the infant once the umbilical cord is detached bearing of the placenta oil massages from mother and baby pre-lactail feeds where the woman feels like her breast milk in the first few days doesn't have enough tradition for the baby so as we know typically that's when the colostrum is there and so a lot of times they will feed the baby something else such as water with sugar for that transition before breastfeeding applying a black dot to the forehead of the infant for a protection from evil eye consuming garlic postpartum and that seemed to help the uterus contract back down and consuming milk butter and ghee to increase their milk supply postpartum regarding food a lot of Indian culture may live according to the Ayurveda lifestyle which seeks to have a balance of mind body and soul and they feel like eating different foods of different parts of your periods of your lifetime aids in this balance and has existed for over 2500 years specific recommendations will vary from region to region but generally pregnancy is seen as a hot state and postpartum is more of a cold state and that doesn't necessarily link to the actual temperature of the food consumed but generally the hot state is recommended to eat more acidic salty foods and high protein foods and during a cold state to eat sweeter foods like vegetables and fruits that might be suggested during that period so I wanted to challenge myself and I took a recipe that had bitter gourd was highlighted as the main ingredient what is that? Sounds very interesting, I've never heard of it before so I decided to cook with that so it's karela masala is the dish it is quick and healthy with lots of different spices in it which is part of the reason why I love Indian food so much it's a great source of vitamin A B1, B3 and C magnesium, zinc, manganese iron, potassium and fiber it also has mild lots of properties that can help with pregnancy related constipation it has twice the calcium as spinach double the potassium of a banana and lots of antioxidants it's a warm dish that helps replenish your nutrients and also is suggested to increase the amount of milk supplied so preparing the dish was pretty straight forward lots of cutting up the ingredients making sure things were timed right but it only took about 25 minutes to make lots of spices and as I said before and I loved mixing them all of those spices together and cooking them at different times and just smelling the evolution of the flavors it was very intoxicating just to linger for a while like Lilian said with the cinnamon so the textures were soft and the bitter gourd was kind of chewy which I actually really like in terms of texture and it was really comforting so you can see there I served it over some cold yogurt right after I cooked it so I had that kind of cold stabilizing yogurt to balance out all of the different flavors going on it was spicy and sweet but the sweet came from me I actually added the agave nectar when I was cooking it so because of bitter gourd is actually very bitter so if anyone is interested in cooking this I would suggest going through steps to take some of the bitterness out of the gourd before you're cooking it there are lots of options online if you look it up a lot of it involves soaking it and kind of squeezing out but for cooking it which takes a lot of the bitterness out this also this dish as it originally came out is very low glycemic index so it's great for diabetic mothers but if you do want to add maybe a sugar alternative or some raw sugar a little bit to taste I really liked how it balanced out the bitterness and it also uses a lot of cauliflower in there which I realized kind of thick in the dish so that makes sense to me how a lot of people are cooking with cauliflower now and I love garlic so there's garlic and turmeric and coriander and chili powder and make it spicy as you would like it I really enjoyed eating the dish and I ate it all for myself so thank you very much for listening and happy international day of the new alright thank you Amanda so my name is Katie Etherington and I live in the Phoenix, Arizona area I'm about to start my integration semester in midwifery school and I'm looking forward to graduating in a few months I've enjoyed being in the Phoenix area I've had the opportunity to work with some large practices but ultimately I hope to get back to my hometown which is a small rural town in northern Arizona so we'll see what happens like Amanda I also chose the country of India I've lived and worked in India for several months some years ago and it really holds a special place in my heart I absolutely fell in love with the culture and the amazing people that I met one of the things that I really loved about India was the blend of old and new on one hand you had practices that were based on hundreds if not thousands of years of tradition and on the other hand you had these modern technologies that were starting to make their way into this ancient culture for example seeing a traditional thatched roof mud hut with the satellite dish on top seeing a woman wearing a traditional sorry but talking on a cell phone the blend of old and new was everywhere the childbearing experience in India has a similar blend of old and new as Amanda talked about there are practices rooted in ancient Ayurvedic principles as well as practices adopted from modern western medicine women across the country have childbearing practices that may vary differently it really depends on where they are their religion their access to resources and how they personally balance the modern with the traditional as Amanda discussed in her presentation there are some barriers that the midwives in India are working to overcome to be able to reach more women the dish that I chose to make for this project is a traditional dish served during the postpartum period in India postpartum is traditionally considered a cold condition and pregnancy a hot condition in the postpartum period women eat and drink hot foods and like Amanda said that does not necessarily mean the physical temperature they also receive hot oil massages often daily which sounds pretty nice to me trying to see if I can convince my mom to do that for me for my next baby but we'll see during postpartum there's a period called confinement that lasts about 40 days during this period the woman is expected to rest and bond with her new baby visitors are limited and the woman is expected to stay in her home or her mother's home the cooking cleaning and other responsibilities are usually taken care of by female relatives sometimes members from the village if she lives in a rural area for my dish I chose to make a leave cure that's what's shown in my picture it's considered a hot food and is typically served traditionally during the postpartum period and although it's considered a hot food it may actually be in warm or cold the staple ingredient in this dish is the a leave or garden crest seed this seed has been used traditionally for hundreds of years in both pregnancy and postpartum and it's been used not just in India but across the Middle East the garden crest seed is a good example of the ancient wisdom in traditional Indian medicine the seed is high in iron and folic acid which now we know are needed in higher quantities in pregnancy and postpartum but this seed was being used long before we knew anything about it's nutritional makeup so that was really interesting to me the hardest part of this recipe was actually finding the garden crest seeds but once I found the seeds the rest was relatively simple to start you soak the seeds in some water for about two to three hours until they get kind of a gelatinous consistency then you boil them in whole milk for about five minutes after five minutes you add some brown sugar and boil for another five minutes until the porridge starts to thicken then you remove it from the heat you add cinnamon nutmeg chopped dried dates and chopped almonds the dish has a warm pleasant aroma from the cinnamon and the nutmeg it makes for a hearty breakfast but you could also add some extra brown sugar and serve it as a dessert I think especially if you served it cold it would make a good dessert it was similar in texture to almost like a tapioca pudding with kind of that lumpy texture and I used dates and almonds but you could do any variety of dried fruits or nuts and even fresh fruit would probably taste good in this porridge as well and I hope that you enjoyed this presentation Happy International Day of the Midwife I'm gonna excuse me just one minute blood before you go on I just wanted to let everyone know that the next session it will be starting in 15 minutes in room two so just so you know that and we are running a little bit late in this session but that's okay because there's nobody coming into this room afterwards I just don't want to I don't want to cut anyone off but to let you know that there is another session with Janelle Komorowski in room two and 15 minutes Thank you Lorraine go ahead, Blythe Okay, thank you Hi everyone my name is Blythe Everly I live in Berlin, Maryland in the United States and my presentation today is going to be focused around the free in Poland also including the recipe for a childbearing mother I chose this culture specifically because my family is from Poland they immigrated from Poland to Ellis Island so it has a special place in my heart so about 30 years ago in Poland childbearing women had few rights in their labor and birth care hospitalized or medicalized and women were expected to follow standard procedures visitors were not allowed babies were cared for in nurseries and they were separate from their mothers and as a result breastfeeding rates were low additionally there were few options for pain relief and apusiautomies were routinely completed women began to push back and in a movement called childbirth with dignity calling for respectful and compassionate care during labor and birth professional midwives were established in Poland and they were very active in the positive changes made for women in Poland Polish women were expected to live by the Old Testament by a verse be fruitful and multiply and replenish the earth children were considered a blessing and important to for agricultural work that sustained many Polish families having many children were allowed for multiple hands to work in the fields and flourish their established culture Barwinek a type of myrtle was used during wedding ceremonies to assure fertility and Poles believed that if the women had an appetite for sour food they would bear a son so a popular dish in Poland that was sour and very simple to make is called miseria and it is provides fiber potassium magnesium, vitamin K and calcium if a pregnant woman had an appetite for this dish she might believe that she is having a son and she is actually about 50% right so this dish involved purple cucumbers half of a white onion white vinegar, salt, pepper three heapings, a tablespoon of sour cream and then one heaping tablespoon of miracle with that all mixed together very simple to make is the dish miseria and this is actually a recipe I got from my grandmother she made all my life and I had no idea until doing this project the nutritious value that it had and actually the history behind the meal and it was something I always looked forward to eating when I would go and visit my grandmother so now for myself I'm very excited to have this recipe and to be able to make it for myself and my family and maybe if I have a taste for this dish in the future I will bear a son so I thank you all for listening and happy International Day of the Midwives Thank you Blythe my name is Crystal Velazquez I am currently in Connecticut and the United States and I am from Puerto Rico I was born in Puerto Rico and my family came up here came to the United States in Connecticut when I was around six years old so for this project I actually asked my aunt what do Puerto Ricans usually do for midwives or do for pregnant women during pregnancy, during labor and even postpartum and she said that there was nothing to do which I found very interesting so Puerto Rico is an island in the Caribbean and there is a mix of cultures that includes the Native American called Tainos, the Spaniards and African kind of heritage and culture midwives are usually known as co-madronas and in before the mid 20th century there was about 1500 registered midwives in Puerto Rico but after the era of the industrialization the beliefs involved with childbearing were kind of lost and because there were so many more advances in healthcare and medicine they ended up just going into hospitals and choosing more medical treatment options than they had previously so some of the beliefs that kind of were lost and I was able to find and document it was that they like to drink warm fluids to help them augment labor, they felt that warm teas like ginger teas or they would use a roux or who's that plant teas would help heat up the contractions and augment the labor they also would do a massage right after birth to kind of help excel the placenta and they would prefer to use some olive oil for those massages which doesn't sound too bad for me and then they would also like to use for the postpartum period they considered that also a cold bodily state so they wanted to use warm fluids and light foods to help give nutrition to the woman in the postpartum period what I chose to do is the Asobao de Boyo which is just basically a really hearty chicken stew with rice in it rice served with it and it's really a comfort food we my family has made it, makes it all the time if you're sick or family's coming over or if it's just like a rainy day we love to make this stew and you can always make it your own it's a lot of chicken broth and pieces of chicken you can use whole chicken chunks or cut up chicken breast carrots, potatoes celery basically anything you want to put into it you can and you can kind of make it your own a lot of the seasonings are used throughout any Hispanic dish and it's really good to make it doesn't take quite that long it's maybe about an hour total rice takes about 30 minutes to make and you put in the chicken first with the seasoning and then you add in all the vegetables and the chicken broth and water afterwards but it's really good it was really nice making it I made it with my family the first time and it's just like a good bonding moment just to kind of get around the family which is what we're used to and then being able to help the mom afterwards I think is the main point and making sure she's comfy while she's taking care of a newborn baby and that's my presentation have a happy international day of the midwife Thank you Crystal and all our students I'm going to wrap up with a little bit about the recipes I chose to contribute to our cookbooks I chose recipes from the Amish culture and in the second edition the English culture this is a sort of an interesting choice because the Amish people refer to all non-Amish people as English regardless of where they come from for the last eight years I've served as a locum tenon's midwife in Holmes County, Ohio which is Jennifer mentioned earlier is one of the places with concentrated population of Amish they are known for their home cooking and baking but watch out they are not known for low calorie or low fat foods their meals are hearty and delicious like this chicken noodle dish with biscuits and a peanut butter sauce that is rather unique to the area you find this at all the Amish restaurants and in Amish homes it's made with peanut butter corn syrup and marshmallow fluff and they'll use it much like a jam on their breads I love working with the Amish women they view childbearing as hard working they value midwifery care and the hallmark of non-intervention in the absence of indications that we bring to that care in the second edition of the cookbook I chose English scones and tea and I'm very delighted to share with you that I will be spending fall term in Oxford England as a faculty in residence through a program in cooperation with Georgetown University and Oxford University midwifery in the US is still growing but it's remains small in numbers and therefore impact developed countries with better perennial outcomes use midwives as the primary care provider for childbearing women such as in the UK so we need here in the US a cultural shift in the way maternity care is structured in order to fully realize the promise of midwifery in improving outcomes in the US so what I hope to explore are midwifery yet led units in the UK and see what lessons they have for the US I hope any listening British midwives will contact me I'd love to connect I'm also very eager to embrace tea time with scones and clotted cream and Earl Grey or English breakfast tea and these are cut ginger pecan scones that I made and they are delicious I just want to summarize the presentation by talking about the primary responsibility of educators which is to craft learning activities that engage students and facilitate knowledge acquisition and skill development powerful learning occurs by doing lived experiences connect muscle and memory with emotion and all the five senses and this leads to learning with lasting resonance this experiential activity connecting child bearing culture and food helped students develop a more holistic view of diet counseling sparked important social connections as you heard in their stories and provided a deeper level engagement and understanding of the chosen cultural group food is an important aspect of culture as unique to a culture as its language cultural beliefs and preferences around food choices are very important in pregnancy childbirth and the postpartum period food fuels the body and it provides the building blocks for fetal growth maternal health breast feeding success and newborn health in order to give nutritional advice that is sound and culturally accepted students need to understand a woman's dietary preferences access to food and ability to store and prepare food exploring cuisines and cooking techniques of various cultures can inform a provider's dietary counseling with practical and palatable suggestions such as those presented by our students today and these are designed to nourish women's bodies and spirits at a time when nutrition is critical to positive health outcomes bon appetit everyone and happy international day of the midwife thank you for your kind attention and if we have time we'd be happy to have questions or comments thank you Cindy that's wonderful we can continue to have some questions if we like as long as everyone recognizes that the other session is starting or has started already in room two but we can run over a little bit here it's okay are there any questions there have certainly been lots of wonderful comments of people sharing what tradition they have in their cultures and talking about the food which all looks so delicious and I see a question here from Naomi she's asking can we buy the book online lovely question the first edition cookbook is available at the American college of nurse midwives store and so you will find it there we are we just printed up the second edition so it's sort of hot off the presses we're going to sell this at the ACNM conference coming up and we might be able to put the second edition up at the same store we'll see how that goes but I appreciate anyone who wants a copy could email me and is my email available Lorraine or no? just put it in the chat Cindy and I can arrange see there it is there we go just email Cindy if you're looking for a copy of the second edition yes and I would just like to say the beautiful illustration on the front of the cover is by an artist named Heidi Schultz and she might have more recognition as the artist who drew Bob red mill grains which is every package of the oats and grains that he sells so I was delighted about that are there any other questions? well thank you Lorraine it's been a pleasure and I'll see you next year absolutely have a wonderful time in England and thank you to all the students of cohort 26 and to Jean Jacobits as well we're proud of our students and Jean and I both are so thank you absolutely thank you thank you bye