“Cooking with a Cardiologist” at the UPMC Memorial Farm Featured Heart-Healthy, Farm-Grown Cuisine

YORK, Pa. (Sept. 15, 2025) – UPMC hosted its 15th annual “Cooking with a Cardiologist” event with a twist this year, incorporating produce from the UPMC Pinnacle Foundation Farm to Hospital program at UPMC Memorial into the heart-healthy recipes demonstrated. The interactive event, which included a tour of the farm, drew 35 participants who learned to prepare and sample heart-healthy dishes, including an apple harvest salad with kale harvested from the farm. 
 

Michael Bosak, M.D., and Ashley Zinda, D.O., both cardiologists with UPMC Heart and Vascular Institute in Central Pa., and Shanna Shultz, R.D., L.D.N., dietitian from The Giant Company, paired the cooking demonstration with nutrition tips and new ingredients to try in the kitchen. A consistent partner of the program for over ten years, The Giant Company provided recipes, dietetic guidance and ingredients for the event. 
 

“Diet plays a crucial role in the development of heart disease as certain foods can increase the likelihood of developing this condition,” said Dr. Bosak. “For instance, risk factors include obesity, high blood pressure, uncontrolled diabetes and a diet rich in saturated fats. One way to lower the risk of heart disease is to follow a diet that is low in saturated fats and high in fiber.” 
 

The heart is a vital organ that has interactions with every single organ and structure within the human body. Through holistic therapies – stress management and dietary changes – the heart’s function can be optimized to help to reduce the risk of cardiovascular disease. 
 

According to the American Heart Association’s statistical report, heart disease has been the leading cause of death in the U.S. for 100 years. The report also states approximately every 40 seconds, someone in the U.S. will have a heart attack and, on average, someone dies of cardiovascular disease every 33 seconds in the U.S. 
 

The Farm to Hospital program at UPMC Memorial, funded and spearheaded by the UPMC Pinnacle Foundation, is a collaboration with York Fresh Food Farms (YFFF), a nonprofit organization that grows and distributes healthy food for the community. Breaking new ground as the first initiative of its kind in the region, the Farm focuses on growing food and cultivating healthier communities.  
 

By integrating fresh produce into meals offered in the UPMC Memorial cafeteria for patients, staff, and community members, the hospital is embracing a holistic health care approach that emphasizes the profound impact of diet and exercise. Simultaneously, produce from the farm helps to provide needed nutrition for community members across York County who may not be able to affordably access it otherwise. 
 

For more information on the UPMC Heart and Vascular Institute in Central Pa., visit UPMC.com/CentralPaHeart. 

 
Apple Harvest Salad with Feta Recipe 

Serves                         6 

Ready in                      20mins 

Prep time                    15mins 

Cooking time               5mins 

This simple salad celebrates the best of fall produce with crisp kale, pickled beets, toasted walnuts, and crunchy apples. 

Ingredients 

⅔ cup walnuts 

2 tbsp fresh orange juice 

1 tbsp fresh lemon juice 

1 tsp Dijon mustard 

⅓ cup olive oil 

1 (16 oz) bag kale greens 

1 (8 oz) pkg sliced pickled beets 

2 large apples, cored and thinly sliced 

1 (6 oz) pkg crumbled feta cheese 

Steps 

• In a dry skillet, toast walnuts on medium until lightly browned and fragrant, about 5 minutes. Remove from heat and let cool. Coarsely chop walnuts and set aside. 

• In a large serving bowl, whisk together orange juice, lemon juice, mustard, and oil until smooth. Season with salt and pepper. 

• Remove any stems from kale and thinly slice. Add kale to serving bowl. Using clean hands, massage kale with the dressing until volume is reduced by almost half. Let sit for 10 minutes. 

• To bowl, add pickled beets, apples, chopped walnuts, and half package crumbled feta. Toss to combine. Garnish with remaining feta. 

This recipe is vegetarian, gluten-free, egg-free and wheat-free.