Archive for January 2011

with David Burton and David Lawrence Dewey

Raised in the sticks of Southeastern Connecticut, David has always been amazed by the human body and how it functions. Burton received his Associates of Science degree in Nursing in 2005 and has since been working as a registered nurse in the hospital setting on medical, surgical, cardiac, and intensive care units. For 2 years straight he was the President of the International Honors Society, Phi Theta Kappa, and named to the All-Connecticut Academic Team. Now living in Tampa, FL he continues working at a community hospital while pursuing his independent filmmaking career as President and Founder of Sir Rebel Films. David has shot, directed, produced, and edited three short films, two music videos and a documentary. David has spent the past 2 years writing, directing, and editing the documentary inGREEDients, a film that has successfully blended his career as a health care professional with his passion for filmmaking. He is currently focusing all his efforts on getting inGREEDients into every school, health care center and home in America and plans to continue making movies that entertain and make a difference.

Author/columnist, David Lawrence Dewey was the first journalist in 1996 to raise the warning flag to consumers concerning the deadly health effects of hydrogenated oils, aspartame, MSG and other deadly toxins in the food supply. He has continously updated his column, "Hydrogenated Oils-Silent Killers" since with the latest research showing how deadly these toxins in the food supply are. The column has been read by over 42 million readers worldwide since 1996. Dewey was the content, creative and journalistic consultant on INGREEDIENTS and worked with Director David Burton on the film. Visit his website at

Vegan Pimp


with Sharon Nazarian

Sharon Nazarian is Vegan Pimp, co-founder and Chief Executive Pimp of A former financial advisor, Sharon lives in NYC, loves fashion, vegan food, dancing and healthy, compassionate cruelty-free living. A pimp at heart, she’s always been a cheerleader for the things she loves, whether that be people, products, services, philanthropic organizations, causes or events. launched in 2006 with the mission to make being vegan fun, fashionable and effortless by being the hook up to cruelty-free products and swag. As such, offers an extensive line of fashionable vegan merchandise like designer handbags and shoes as well as a whole line of creative vegan message products like t-shirts, tote bags, pendant jewelry and a host of other stuff. The informational aspect of the site has expanded with videos and cooking demos. As Vegan Pimp, Sharon has turned into quite the social butterfly, attending all kinds of vegan-related events around town. Sharing these experiences has become featured content on the blog.

w/ Marc Bekoff

Marc Bekoff is Professor Emeritus of Ecology and Evolutionary Biology at the University of Colorado, Boulder, and co-founder with Jane Goodall of Ethologists for the Ethical Treatment of Animals. He has won many awards for his scientific research including the Exemplar Award from the Animal Behavior Society and a Guggenheim Fellowship. Marc has written more than 200 articles, numerous books, and has edited three encyclopedias. His books include the Encyclopedia of Animal Rights and Animal Welfare, The Ten Trusts (with Jane Goodall), the Encyclopedia of Animal Behavior, the Encyclopedia of Human-Animal Relationships, Minding Animals, Animal Passions and Beastly Virtues: Reflections on Redecorating Nature, The Emotional Lives of Animals, Animals Matter, Animals at Play (a children's book), Wild Justice: The Moral Lives of Animals (with Jessica Pierce), and The Animal Manifesto: Six Reasons For Increasing Our Compassion Footprint. In 2005 Marc was presented with The Bank One Faculty Community Service Award for the work he has done with children, senior citizens, and prisoners. In 2009 he became a scholar-in-residence at the University of Denver's Institute for Human-Animal Connection and a faculty member of the Humane Society University. In 2009 he also was presented with the St. Francis of Assisi Award by the New Zealand SPCA.

Raw Desserts


Jennifer Cornbleet is a nationally recognized raw food chef and instructor. She is a best-selling author and sought-after speaker dedicated to making the world of raw fod an easy and accessible addition to 21st Century kitches. Jennifer’s enthusiasm for the culinary arts began at an early age and her preference for the flavors of pure, unadulterated ingredients quickly expressed itself. Jennifer attended the University of Chicago, and received her B.A. in Music History, and M.A.T. in teaching English. She taught high school English for three years before beginning her career in the culinary arts. Jennifer’s first book, Raw Food Made Easy for 1 or 2 People, focuses on providing maximum flavor with minimum effort, and features recipes specifically designed to yield just one or two servings. Raw Food Made Easy for 1 or 2 People is filled with tips, strategies and simple techniques that make it a pleasure to prepare beautiful, flavorful dishes. It has already sold over 100,000 copies worldwide. Jennifer’s second book, Raw for Dessert, offers ideas for dozens of delicious favorites – including cookies, cakes, pies, candies and candies. The recipes are made without dairy, sugar, flour, gluten, or processed ingredients of any kind. Jennifer is a long-time faculty member at the respected Living Light Culinary Arts Institute in California. She also serves as the Education Coordinator and Assistant Executive Manager with the Conscious Health Institute. Jennifer admits that her passion for eating surpasses her passion for cooking. As a result she is constantly developing new techniques and recipes that will minimize her time in the kitchen at maximize her time at the table. She travels whenever she has the chance in order to recharge her batteries and sample the sights, sounds, and tastes of other cultures and cuisines. She recently moved from Chicago to Oakland, California.

It’s All About Food
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