Here's to a Sweet Summer: Honeybees, Healthy Living, and Delicious Delights
August 2024
While there may be many benefits for overweight older adults to lose weight, such as reducing the risk of developing chronic conditions like heart disease and diabetes, losing weight can also lead to the risk of losing boss mass which could increase the chance of a fracture. Attendees of August’s AgingWell will hear from Kristen M. Beavers, PhD, Professor of Internal Medicine, Section of Gerontology and Geriatric Medicine, Wake Forest University School of Medicine, on ways to better protect bone health while safely losing weight.
There is definitely a “buzz” around an upcoming event in Kernersville! The event is the 49th Honeybee Festival on Saturday, August 17th being held at the Fourth of July Park, located at 702 W Mountain St, in Kernersville. This celebration of all thing’s honeybee (and their delicious honey) remains a loving tribute to the late Mr. Brady Mullinax who dedicated his life to his love of honeybees. Cady Ray, Festival organizer with Kernersville Parks and Recreation will share a preview of what to expect at the festival as well as the rich history of Mr. Mullinax’s contributions.
In keeping with our “sweet” focus on Kernersville, AgingWell participants will be treated to a cooking demonstration from Mike McCann, Executive Chef with J. Pepper’s Southern Grille, located at 841 Old Winston Road in Kernersville. Chef McCann will demonstrate how he creates one of his customers’ favorite dishes, Grilled Salmon set on Sauteed Spinach, served with Grit Cakes and topped with a smoked tomato vinaigrette and cured ham bites. And as a special treat Mixologist, Rachel Kizito will show us how to create their famous Blewes Berry Smash cocktail!
While it is FREE to participate in the AgingWell Series, we ask that anyone who wants to participate please e-mail us at: AgingWellSeries@WakeHealth.edu and you will be sent the link to join the meeting.
It is especially important for first-time attendees to register so that you will receive the follow-up information from each program which includes:
- Recipes from the cooking demonstrations
- Notes from the presentations