Archive for September 2016
Part I: Jill Nussinow, Vegan Under Pressure
Jill Nussinow, MS, RD, a.k.a. The Veggie Queen™, is a Registered Dietitian who has been teaching vegetarian cooking at Santa Rosa Junior College, in Sonoma County and throughout the country since 1985. She is the author of three award-winning cookbooks, The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes, Nutrition CHAMPS: The Veggie Queen’s Guide to Eating and Cooking for Optimum Health, Happiness, Energy and Vitality and The Veggie Queen: Vegetables Get the Royal Treatment and stars in the DVD:Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes. Her next book Vegan Under Pressure will be released later this year.You will find her frequenting local farmers markets weekly. One of her favorite things is to see what she can cook up in her pressure cookers with what’s fresh at the market. Jill also loves mushroom hunting and teaching fermentation classes. Jill’s goal is to see everyone leading a healthy, happy life through better eating and cooking. She loves to share the passion and joy of great food, especially when using the pressure cooker for personal and planetary health. Her website is www.theveggiequeen.com. You can see her in action on You Tube at TheVQ.
Part II: Allison Rivers Samson and Michelle Cehn, The Dairy Detox
Allison Rivers Samson is an award-winning vegan chef, author of Comfortably Yum, founder of the first online vegan bakery, Allison’s Gourmet, mom, and wellness coach. She is known as The Maven of Mmmm…for bringing joyful expertise to living a deliciously compassionate life.
Michelle Cehn is a filmmaker on a mission to make dairy-free living enticing, easy, and fun through gorgeous photography and visual storytelling. She’s the founder ofWorldofVegan.com, and co-author of The Friendly Vegan Cookbook, and a YouTube personality who has reached millions through her creative, relatable, and engaging vegan videos.
Since 2009, It’s All About Food, has been bringing you the best in up-to-date news regarding food and our food system. Hosted by Caryn Hartglass, a vegan since 1988, the program includes in-depth interviews with medical doctors; nutritionists; dieticians; cook book authors; athletes; environmental, animals and health activists; farmers; food manufacturers; lawyers; food scientists and more. Learn about how we can solve many of the world’s problems today and do it deliciously, here on It’s All About Food.
Part I: Caryn Hartglass, Detoxing
Caryn will discuss the ins and outs of detoxing, the physical, the emotional and the spiritual.
Part II: Zsu Dever, Aquafaba
Zsu Dever has been involved in the restaurant business most of her life. She hails from a long line of culinary professionals and restaurateurs. She is the author ofEveryday Vegan Eats, Vegan Bowls and Aquafaba, (published by Vegan Heritage Press) and publishes the blogZsu’s Vegan Pantry. Zsu is a passionate vegan and resides in San Diego, CA, with her three wonderful children, her three adorable felines and her one amazing husband.
Caryn Hartglass discusses the recent spraying of Mosquito adulticides in NYC. She covers a recent event to support the Compassion Project Film. She offers delicious recipes with Aquafaba (vegan egg-whites) and her ever-so-easy-to-roll, gluten-free, vegan pie crust.
Caryn announced that she is a contributor in the new book, 25 Women Who Survived Cancer: Notable Women Share Inspiring Stories of Hope and is selling signed copies. Royalties from the sale of this book will be donated to Responsible Eating And Living and other nonprofits dedicated to cancer research and prevention
Part I: Kathy Freston, The Book of Veganish
Kathy Freston is a New York Times–bestselling author with a concentration on healthy living and conscious eating. She has appeared on The Oprah Winfrey Show, Ellen, The Dr. Oz Show, and The Martha Stewart Show, and in Vanity Fair, Harper’s Bazaar, and Self. Freston is a regular contributor to The Huffington Post.
Part II: May Kaidee, Thai Vegan Cooking
Sommay Jaijong, known to everyone as May (sometimes pronounced Mai), dreamed of becoming a restaurant owner since the early age of 12. May is recognized in Thailand as a successful entrepreneur, owning vegetarian restaurants and cooking schools in Bangkok and Chiang Mai. Her business name, May Kaidee, was christened after the meaning of her first name, indicating aptitude in business and marketing, and essentially translating to, “May sells well.” Indeed, as May continues to establish herself professionally, she invites relatives and friends from her hometown to work in her Bangkok restaurants, extending, as her aunt did, the opportunity to acquire a more comfortable or alternative life. Internationally, May has instructed Thai restaurant staff members throughout Europe and Asia and is frequently requested to lecture at retreats, health seminars, and annual food events worldwide. In Russia, May has tutored master chefs from five-star hotels in St. Petersburg, and is renowned in Moscow for her sensational Thai vegetarian cooking film, translated into Russian. Additionally, May has spent time in England sharing her culinary secrets and in Japan instructing health retreats on organic farms. By 2002, May Kaidee’s was chosen as a top restaurant by “Metro Magazine” in Sweden and nominated for the International Award for Tourist Hotel and Catering Industry by the Spanish magazine, “Mercado Mundial”. What’s more, May has made television appearances in Thailand, Germany, France, and China, and was personally selected by His Royal Highness Prince Phillippe of Belgium as the best chef in Thailand. At present, May’s ambition is to share with the world a bit of Thai culture, as well as her heavenly, health-restoring recipes for revitalizing mind, body, and spirit. While not looking after customers in Thailand, May spends time in New York City promoting her signature recipes. Find out more athttps://www.maykaidee.com/