Archive Page 2
Part II: Anisha Khanna, Sonäge
“As a consumer, I fell in love with Sonäge because I no longer had to choose between results-oriented and safe skincare. I became involved professionally with Sonäge because I could relate to the mission and vision of the company,” says Anisha Khanna, CEO of Sonäge Skincare “Since taking the helm, my goal has been to analyze every ingredient for safety, while retaining the quality and beauty of the original line that is a favorite among estheticians. We have been raising the bar even higher by aligning our brand with the Environmental Working Group.” Sonäge Vitality Nourishing Facial Oil is the first Sonäge product to be EWG VERIFIED, and is now featured in the Environmental Working Group Skin Deep® Safe Product Database.
Part I: Robin Raven, Santa’s First Vegan Christmas
Robin Raven is the author of Santa’s First Vegan Christmas. She holds a BFA from the School of Visual Arts and is now furthering her education. Robin often has her feet on a dance floor or her nose in a book, and delicious vegan food rocks her world. She blogs at RobinRaven.com.
Part II: Jeanette Hurt, Drink Like A Woman
Jeanette Hurt is the award-winning writer and author of eight culinary and drink books, including The Cheeses of California: A Culinary Travel Guide, which received the 2010 Mark Twain Award for Best Travel Book, and The Complete Idiot’s Guide to Wine and Food Pairing. As full-time journalist, Jeanette has written about spirits, wine and food for TheKitchn.com, The Four Seasons Magazine, Wine Enthusiast, Entrepreneur.com, Esquire.com, and dozens of other publications.
She is the 2008 recipient of the Midwest Travel Writers Mark Twain Award for Best Midwestern Travel Article. She is also a food and drinks correspondent for Milwaukee NPR affiliate WUWM’s Lake Effect program and has been featured on several radio and television programs, including Martha Stewart radio. She teaches wine and culinary classes, both privately and publicly, and has appeared at the Kohler Food & Wine Experience, Wisconsin Wine & Dine, and the John Michael Kohler Art Center. She is a member of the International Association of Culinary Professionals and the American Society of Journalists and Authors.
In a previous life, Jeanette was a police reporter for the City News Bureau in Chicago and the Milwaukee Journal Sentinel. She graduated from Marquette University with a journalism degree. When she’s not writing, traveling, cooking or shaking up some concoction with gin, bourbon, or rum, she can usually be found walking along Milwaukee’s lakefront with her husband, their son, and their dog.
Caryn discusses recovering from the presidential elections; choosing to be in the light and not succumb to the dark; making regular deposits into the “global consciousness”; recipes and food for thought for Thanksgiving.
Part II: Robert Grillo, Farm To Fable
Robert Grillo is an activist, author and speaker. He is the director of Free from Harm, which he founded in 2009 to expose animal agriculture’s impact on non human animals, vulnerable communities and the environment. As a marketing communications professional for over twenty years, Grillo has worked on large food industry accounts through which he acquired a behind-the-scenes perspective on food branding and marketing. Farm to Fable is his first book. He lives in Chicago. For more information, please visit: http://www.freefromharm.org.
Part I: Jason Wyrick, Vegan Mexico
Jason Wyrick is the Executive Chef of The Vegan Taste, the first nationwide meal delivery service founded in 2006. He is the author of Vegan Mexicoand Vegan Tacos, the NY Times Bestselling co-author of 21 Day Weight Loss Kickstart, and the food editor for NY Times Bestseller Living the Farm Sanctuary Life. In 2001, Chef Jason reversed Type II diabetes and lost 120 pounds by going vegan. He left his position as the director of marketing for a tech company and became a chef so he could use his experience to help people live healthier, compassionate lives. Since then, he published the world’s first vegan food magazine, The Vegan Culinary Experience, has been featured in the NY Times, Vegetarian Times, and other prominent publications, and has traveled the world leading vegan food tours and classes. He is the first vegan instructor to teach in the prestigious Le Cordon Bleu program and has catered for prominent organizations such as Humana, Google, Farm Sanctuary, PeTA, and the Frank Lloyd Wright foundation. You can learn more about Chef Jason Wyrick and his meal delivery service at www.thevegantaste.com.
Part I: John McDougall, MD, The Healthiest Diet on the Planet
John McDougall, M.D., is a board certified physician and nutrition expert who teaches better health through vegetarian cuisine, John A. McDougall, MD has been studying, writing, and speaking out about the effects of nutrition on disease for over 30 years. Dr. John and Mary McDougall believe that people should look and feel great for a lifetime. Unfortunately, many people unknowingly compromise their health through poor dietary habits. Dr. McDougall is the founder and director of the nationally renowned McDougall Program: a ten-day residential program that he and Mary McDougall host at a luxury resort in Santa Rosa, CA where medical miracles occur through diet and lifestyle changes. In addition to her formal training as a nurse, Mary McDougall provides many of the delicious recipes that make the McDougall Program not only possible, but also a pleasure. Dr. McDougall has cared for thousands of patients for almost 3 decades. His program not only promotes a broad range of dramatic and lasting health benefits but, most importantly, can also reverse serious illnesses including high blood pressure, heart disease, diabetes and others, all without the use of drugs. A graduate of Michigan State University’s College of Human Medicine, Dr. McDougall performed his internship at Queen’s Medical Center in Honolulu, Hawaii, and his medical residency at the University of Hawaii. He is certified as an internist by the Board of Internal Medicine and the National Board of Medical Examiners. He and Mary are also the authors of several nationally best-selling books as well as the co-founders of Dr. McDougall’s Right Foods, which produces high quality vegetarian cuisine to make it easier for people to eat well on the go.
Part I: Michael Ableman, Street Farm
Michael Ableman, the cofounder and director of Sole Food Street Farms, is one of the early visionaries of the urban agriculture movement. He has created high-profile urban farms in Watts, California; Goleta, California; and Vancouver, British Columbia. Ableman has also worked on and advised dozens of similar projects throughout North America and the Caribbean, and he is the founder of the nonprofit Center for Urban Agriculture. He is the subject of the award-winning PBS film Beyond Organic narrated by Meryl Streep. His previous books include From the Good Earth, On Good Land, and Fields of Plenty. Ableman lives and farms at the 120-acre Foxglove Farm on Salt Spring Island in British Columbia.
Part II: Victoria Moran & Joel Kahn, 2016 Sexiest Vegans Over 50
Victoria Moran is a vegan of three decades. Listed byVegNews magazine among the Top 10 Living Vegetarian Authors and featured twice on Oprah, Victoria has written twelve books, including Main Street Vegan and The Good Karma Diet. She hosts of the weekly Main Street Vegan podcast and is director of Main Street Vegan Academy, a 6-day, in-person program in NYC to train vegan and certify Vegan Lifestyle Coaches and Educators. Alongside male winner Dr. Joel Kahn, Victoria was recently voted “Peta’s Sexiest Vegan Over 50.”
Dr. Joel Kahn is a Clinical Professor of Medicine at Wayne State University School of Medicine and Director of Cardiac Wellness, Michigan Healthcare Professionals PC. He is a graduate Summa Cum Laude of the University of Michigan School of Medicine. He lectures widely on the cardiac benefits of vegan nutrition, mind body practices and heart attack prevention. He writes blogs for MindBodyGreen, OneGreenPlanet, Aloha.com, and Forksoverknives.com. He also writes for Readers Digest Magazine as the Holistic Heart Doc and his first book, The Whole Heart Solution.
Part I: Barbara Cole Gates, Eating Lean and Green with SuperFoods to Save the Planet!
Barbara Gates’ advocacy began on the local PTA (Parent Teacher Assoc.) almost 2 decades ago, advocating on behalf of children, the environment and animals all at once, with a focus on bringing plant-based vegan meals to her local school cafeteria. Her advocacy on the the PTA eventually led her to the CA State Capitol where she spearheaded the effort to pass the 2003 CA Healthy School Lunch Act (ACR 16), calling on Department of Education Nutrition Services to implement programs that support more plant-based vegan-friendly meals in school cafeterias. In 2009, Barbara founded Lean and Green Kids, a children’s eco-health education and advocacy organization to support the goals of ACR16. A large part of that effort has been to create nutrition/culinary education programs with a multi-cultural approach, including the vegan/vegetarian perspective. LGK’s multi-cultural nutrition education program, The Daily Scoop is gaining recognition and reaching thousands of students in schools around the country. She has presented in classrooms to over 1000 students in grades K-12, and her recently published children’s nutrition book, Eating Lean and Green with Super Foods to Save the Planet, may very well be the key for changing how nutrition is taught.
Part II: Moses Seenarine, Meat Climate Change
Dr. Seenarine is an expert in development and its effects on local communities. He is the author of Meat Climate Change: the 2nd Leading Cause of Global Warming, andWho’s (H)Eating Earth? Memes on Climate, Food and Hope. He has written dozens of articles on women, race, caste, migration, the environment, animals, and climate change. Dr. Seenarine’s work has been cited by the FAO, UNESCO, Human Rights Watch, Anti-Slavery International, the Institute for the Study of Labor, World Council of Churches, and many others.
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.