Archive for November 2014

vesantoVesanto Melina, MS, RD is the co-author, with fellow dietitian Brenda Davis of a series of books that have become classics on plant-based nutrition: the award winning Becoming Vegan: Express Edition (2013); Becoming Vegan: Comprehensive Edition (2014), Becoming Raw (2010), The New Becoming Vegetarian (2003), and Becoming Vegan (2000). She also has co-authored The Food Allergy Survival Guide (2004), The Raw Food Revolution Diet (2008), Food Allergies Health and Healing (2010) and Raising Vegetarian Children. Her Cooking Vegan was co-authored with Joseph Forest in 2012, and featured healthy delicious and easy recipes, all with nutritional analysis. Her books have sold over 650,000 copies and are in 8 languages.

Vesanto has a column in Canada’s Common Ground Magazine. She is an internationally known nutrition consultant and speaker, academic instructor and writer. She has taught nutrition at the University of British Columbia and at Seattle’s Bastyr University and some of her nutrition books are used as college texts.

Her speaking engagements and consulting have taken her across North America, the U.K. and Europe where she has given presentations to dietetic organizations, health professionals, vegetarian societies. She is a regular consultant for the Government of British Columbia (British Columbia Corrections Department). In addition to private consultations, she has worked with Dr. Dean Ornish Retreats and other health care facilities and projects.

Professional memberships include the Academy of Nutrition and Dietetics (formerly known as the American Dietetic Association) and its Vegetarian Dietary Practice Group, Dietitians of Canada, College of Dietitians of British Columbia, and the Washington State Dietetic Association.

Vesanto Melina’s undergraduate training in nutrition was at the University of London, England and the University of Toronto, Canada. Graduate work included a Master’s degree in Nutrition at the University of Toronto, Ontario and graduate work in Adult Education at the University of British Columbia, and becoming a Registered Dietitian (RD).
www.nutrispeak.com
www.becomingvegan.ca

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Part I: Dr. Ting Bao, Integrative Medicine Approach to Cancer Care 
bao-140529-12Dr. Bao is a breast medical oncologist who takes an integrative medicine approach to cancer care. She incorporates complementary therapies into cancer treatment to promote patient’s physical strength and mental resilience, helping them to maintain the best quality of life possible and to support their treatment goals. Such therapies include diet and lifestyle changes, mind-body therapies, physical exercise, acupuncture, and massage therapy. She also counsels patients on dietary supplements so that they can avoid risks associated with their improper use. As a board-certified acupuncturist, she uses acupuncture to reduce cancer treatment-induced side effects. Dr. Bao works with patients who have been diagnosed with any type of cancer, and has a special focus on patients with breast cancer. Her goal is to develop and deliver state-of-the-art evidence-based integrative oncology care to enhance and potentially extend survival for cancer patients. Dr. Bao’s research interests include the efficacy and mechanisms of complementary therapies in oncology practice. As principal investigator and author of a number of clinical trials, she examines the effectiveness of acupuncture and explore the mechanisms by which it may improve quality of life for cancer patients. She also writes review and opinion articles, reviews manuscripts for professional journals, and is a member of the NCI Physician Data Query Complementary and Alternative Medicine Editorial Board.

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Kim Stallwood is an independent scholar and author on animal rights. For almost 40 years he has demonstrated personal commitment and professional experience in leadership positions with some of the world’s foremost animal advocacy organisations in the U.K. and U.S.A. This includes Compassion In World Farming, British Union for the Abolition of Vivisection, People for the Ethical Treatment of Animals, and The Animals’ Agenda magazine. He co-founded the Animals and Society Institute in 2005. He is ASI’s European Director. He is also Executive Director of Minding Animals International. His client organizations include CIWF, GREY2K USA Worldwide, and League Against Cruel Sports. He became a vegetarian in 1974 after working in a chicken slaughterhouse. He has been a vegan since 1976. He holds dual citizenship in the U.K. and U.S. His new book, Growl: Life Lessons, Hard Truths, and Bold Strategies from an Animal Advocate is published by Lantern Books.

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Part I, Brenda Davis, Becoming Vegan
Brenda-Davis_9899ed-sRGB_by-Kevin-Trowbridge (3)Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She is co-author of nine vegetarian and vegan nutrition classics: Becoming Vegan: Express EditionBecoming Vegan: Comprehensive EditionBecoming RawBecoming VegetarianThe New Becoming VegetarianThe Raw Food Revolution Diet,Defeating Diabetes and Dairy-free and Delicious. She is also a contributing author to a tenth book, The Complete Vegetarian. Brenda has authored numerous professional and lay articles. She is the lead dietitian in a diabetes intervention project in Majuro, Marshall Islands. Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame.

Websites:

http://brendadavisrd.com/

http://becomingvegan.ca/

Part II: Chad Oliphant, Smiling Hara Tempeh
_team4Sarah Yancey and Chad Oliphant started Smiling Hara (which translates to “happy belly”) in 2009 with the intention of providing an organic, and locally sourced tempeh to customers in the Southeast.

Early on in the business, Sarah and Chad discovered that soy-free tempeh was difficult to find. So they created two additional products, Black Bean Tempeh and Black-Eyed Pea Tempeh, to meet the needs of folks who want a vegetarian protein that’s not derived from soybeans.

Sarah and Chad have used their passion for community building, self-sufficiency, environmental stewardship and living a health-conscious lifestyle to build a vibrant enterprise. Not only are the ingredients in Smiling Hara’s products made from 100% Organic and GMO-Free Beans, but they also compost all the production waste material on their small farm.

Sarah Yancey is an Asheville Native. She studied dance in West African for 2 years in 2005.
Chad Oliphant was born in Indiana. He studied at the Kushi Macrobiotic institute in 2000 where he learned to make Tempeh among many other fermented foods. Sarah and Chad launched Smiling Hara Tempeh in Oct 2009.

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