It’s All About Food – Jeff & Joan Stanford and Elina Fuhrman – 03.15.16

Part I: Jeff & Joan Stanford, Dining At The Ravens
Jeff
and Joan Stanford came west to Carmel, California to find careers in
education, agreeing to help manage a small inn while looking for work.
Jobs were scarce, the United States was in recession, and they found
themselves enjoying their guests and rehabilitating the property they
managed. The Inn allowed both of them to return to their former
interests. Passionate about early education, Joan trained as a
Montessori teacher and received her MA in psychology, specializing in
Art Therapy, at Sonoma State University. Today she is a registered art
therapist, collagist, and educator. Jeff became vegetarian as a first
step to honor all life, not only the lives of his family, friends, and
pets. He and Joan sought to create an inn that sat softly upon the
earth. They created one of the first “green” bed and breakfast inns
without realizing they were doing so. Understanding that their Inn was a
destination, Jeff and Joan wanted to provide the highest quality food
to their guests, which Jeff began cooking in the early 1990s. The
restaurant followed their philosophy serving a whole food, plant based
dishes designed to rival the cuisine found at the highest rated
restaurants in the San Francisco Bay Area.
Part II: Elina Fuhrman, Soupelina
Elina Fuhrman is the founder and chef of Soupelina. She has written for the New York Times, In Style, and many other publications. She lives in Southern California with her family. Her new book is Soupelina’s Soup Cleanse: Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life.

It’s All About Food – Manuel Gonzalez and Stephanie Bogdanich – 03.08.16

Part I: Manuel Gonzalez, FoodBytes!
Manuel Gonzalez was born in Mexico, is Managing Director, Head of the Western Region Corporate Clients for Rabobank and founder of FoodBytes! Formerly he was Country head of Rabobank Mexico and holds an MBA from Georgetown University.
Part II: Stephanie Bogdanich, The Taco Cleanse
Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, and Jessica Morris live in Tacotopia (Austin, TX). They introduced the Taco Cleanse at the 2013 Vegan Month of Food by eating tacos for breakfast, lunch, and dinner for 30 days. Veganmofo.com said, “It should come as no surprise that the newsworthy, tortilla-stockpiling Taco Cleanse . . . not only tops my own list of memories, but everyone else’s.”

It’s All About Food – Garth Davis and D. Anthony Evans – 03.01.16

Part I: D. Anthony Evans, Train 2 Live
D.
Anthony Evans knows what it takes to face down life’s biggest
challenges and beat them. A child of a single mom, he was born with
Neurofibromatosis (NF) a rare genetic condition where dangerous tumors
grow on nerve tissue. Often benign, they can become malignant, resulting
in Malignant Peripheral Nerve Sheath Tumors (MPNST), an aggressive form
of cancer. In 2012, D. was diagnosed with MPNST. Nine life-or-death
surgeries risking paralysis within eleven months followed as doctors
removed 325 tumors, one of them over two pounds. D. was given six months
to live. Survival rates are low, but there are those who survive. It
has been over four years.
Part II: Garth Davis, Proteinaholic
Garth
Davis, M.D., is the medical director of the Davis Clinic at the
Methodist Hospital in Houston, Texas, and starred on the hit TLC show
Big Medicine. He is certified by the American Board of Surgery and is a
Fellow of the American College of Surgeons and a Fellow of the American
Society for Metabolic and Bariatric Surgery. Recently named a “Super
Doc” by Texas Monthly, he has been featured in The Houston Chronicle and
other outlets. Garth lives in Houston with his family. He is the author
of Proteinaholic: How Our Obsession With Meat Is Killing Us and What We Can Do About It (HarperOne).

It’s All About Food – Leigh-Chantelle, Del Sroufe, T. Colin Campbell – 02.16.16

Part I: Leigh-Chantelle Leigh-Chantelle
is a published author, international speaker & consultant,
singer/songwriter and blogger who lives mostly in Brisbane, Australia.
She has run the online vegan community Viva la Vegan! since 2005,
bringing positive education, information and vegan outreach to a
worldwide audience. Leigh-Chantelle gives lectures, workshops,
consultations, and coaching for Understanding Social Media, Staging
Effective Events, and Vegan Health & Lifestyle.Part II: Del SroufeDel’s
cooking career began when he was just eight years old; creating dishes
from whatever he could find in his father’s kitchen. By age of thirteen
he was flaunting his culinary talents by preparing family dinners, much
to his mother’s delight. After high school Del shelved his love for the
kitchen and sold men’s clothing while he attended The Ohio State
University School of Business. Selling suits and ties did not polish
Del’s wing tipped shoes so he set out to pursue his passion, cooking. He
landed a position at one of Columbus, Ohio’s premier vegetarian
restaurants, The King Avenue Coffeehouse, and began to establish himself
as a leader in the industry. In 1997 Del opened his own bakery, Del’s
Bread, where he created, prepared and served delicious vegan pastries,
breads, potpies, calzones, smoothies and other sorted delicacies to the
palate of his Columbus based clientele. In 2001, Del transitioned from
his bakery business to start a vegan Personal Chef Service, preparing
eclectic plant-based cuisine to his already captivated audience. During
this time, he developed what became a very popular cooking class series,
sharing many of the delicious recipes he had created over the years
with his students. In 2006, Del joined Wellness Forum Foods as Executive
Chef, where today he continues the tradition of delivering great
tasting plant-based meals to clients locally and throughout the
continental United States. Del continues to teach cooking and health
classes and is a keynote speaker at local venues and events around the
country. Del is the author of Forks over Knives: the Cookbook, on the
New York Bestseller list for more than 30 weeks; Better than Vegan, the
story of his struggle with weight loss and gain, and how he managed to
lose over 200 pounds on a low fat, plant based diet and; The China Study
Quick and Easy Cookbook due to be published.TOTAL HEALTH CONFERENCEPart III: T. Colin CampbellFor
more than forty years, Dr. T. Colin Campbell has been at the forefront
of nutrition research. His legacy, the China Project, is the most
comprehensive study of health and nutrition ever conducted. Dr. Campbell
is a professor Emeritus at Cornell University and is most well-known
for co-authoring the bestselling book The China Study with his
son, Thomas Campbell, MD. In addition to his long and outstanding career
as an author, scientific researcher, and Cornell professor, Dr.
Campbell has been featured in several documentary films. He is the
founder of the T. Colin Campbell Center for Nutrition Studies and the
online internationally-recognized Plant-Based Nutrition Certificate
offered by the T. Colin Campbell Center for Nutrition Studies in
partnership with eCornell. He currently serves as the Chairman of the
Board.Dr. Campbell’s expertise and scientific interests encompass
relationships between diet and diseases, particularly the causation of
cancer. He has focused on nutritional status and long term health.
Surprisingly, Campbell started his life on a dairy farm, but is now
widely-known for researching links between animal-based protein diets
and disease.Campbell has conducted original research both in
laboratory experiments and in large-scale human studies; received over
70 grant-years of peer-reviewed research funding (mostly with NIH), has
served on several grant review panels of multiple funding agencies, and
has authored over 300 research papers. Campbell has served on many
national and international expert committees with mandates to develop
food and health policy positions and is the recipient of several awards,
both in research and in citizenship.He was trained at Cornell
University (M.S., Ph.D.) and MIT (Research Associate) in nutrition,
biochemistry and toxicology. T. Colin Campbell spent 10 years on the
faculty of Virginia Tech’s Department of Biochemistry and Nutrition
before returning to Cornell in 1975 where he presently holds his Endowed
Chair as the Jacob Gould Schurman Professor Emeritus of Nutritional
Biochemistry in the Division of Nutritional Sciences.Since the publication of The China Study in 2005, Dr. Campbell has given more than 600 lectures in the U.S. and abroad. More recently, Campbell published Whole (May 2013), as well as The Low-Carb Fraud (Feb 2014), and the 2nd Edition of The China Study
is scheduled to be released in 2015. He was featured in the very
successful 2011 documentary, “Forks Over Knives” and 2015 documentary
“PlantPure Nation”. Through his ground-breaking scientific research and
his on-going efforts to educate the public concerning the benefits of
the whole food plant-based lifestyle, Dr. Campbell has positively
impacted the lives of thousands of people including health professionals
(doctors, nurses, pharmacists, dietitians, etc.), community advocates,
caregivers, parents, health coaches, lifestyle counselors, massage
therapists, policy makers, athletes, coaches, chefs, vegetarians,
vegans, and others who value long-term health.

It’s All About Food – Caryn Hartglass & Gary De Mattei, Tune In Love! – 02.09.16

Caryn Hartglass & Gary De Mattei, Tune In Love!REAL Founders talk about what to do on Valentine’s Day: Fall in love with yourself and go vegan!

It’s All About Food – Caitlin Galer-Unti, Vegan Travel Guide – 02.02.16

Part I: Caitlin Galer-Unti, Vegan Travel GuideCaitlin Galer-Unti is the author of The Vegan Word. She has been vegan since 2008, and loves helping others go and stay vegan, and enjoy a sometimes healthy and always delicious vegan life. She has been to 23 countries and counting since going vegan!

It’s All About Food – Jasmin Singer; Howard Jacobson – 01.26.16

Part I: Jasmin Singer, Always Too Much and Never EnoughJasmin Singer is the co-host of the award-winning weeklyOur Hen House podcast and had a two-year stint co-hosting the Our Hen House TV show. Jasmin is the co-founder and Executive Director of Our Hen House, a nonprofit multimedia hub working to change the world for animals. Also with Our Hen House, she produces an online magazine (as the editor as well as a regular contributor) and a video production unit. She is a regular public speaker on the subjects of veganism and activism, and travels throughout the country (and beyond) to give workshops and keynotes at venues such as conferences, Vegetarian Food Fests, law schools, and universities. Her work has been featured in various mainstream media outlets, and she has extensive experiences on both sides of the microphone. Jasmin has a Masters in Experiential Health and Healing (The Graduate Institute), and a Holistic Health Certification from the Institute for Integrative Nutrition and a BFA in Acting from Pace University.Part II: Howard Jacobson, Plant YourselfHoward Jacobson, PhD, runs TriangleBeWell.com, a health consulting service that empowers people to go from managing conditions to achieving true wellness. As a researcher, educator, and coach, Howard helps clients make informed decisions and take control of their health destiny. Howard is also the host of the Plant Yourself Podcast, and contributing author to WHOLE: Rethinking the Science of Nutrition, by T. Colin Campbell, PhD, and Proteinaholic, by Garth Davis, MD. Howard lives with his family in Pittsboro, North Carolina, where he likes to garden, practice Russian Martial Arts, play Ultimate Frisbee, and run the “No Soup For You” chicken sanctuary.

It’s All About Food – Aubry Walch, Ryan Strandjord, Deanna Dylan Scott – 01.19.16

Part I: Aubry Walch and Ryan Strandjord, The Herbivorous ButcherSister and brother duo Aubry and Kale Walch have spent the last several years perfecting The Herbivorous Butcher’s deliciously deceiving meat-free meats. Aubry has been a vegan for 18 years and has spent over a decade creating meat-free alternatives to many the foods that she grew up with on Guam, a place where cooking was a deep-rooted part of everyday life and each meal consisted of at least two different kinds of meat or seafood, not to mention a wide variety of flavors, spices, and textures, blending Guamanian cuisine with culinary cultures from across the world.After years of watching Aubry thrive as a strict vegan, Kale Walch followed suit and became vegan. Over the past four years, he has developed a keen sense for the many ingredients and methods that go into making the most flavorful, nutritious and satisfying meat alternatives. Having made the change from omnivore to vegan more recently, he is able to invoke the flavors of his previous “meat palate” to create realistic and tastefully accurate meat-alternatives.Aubry Walch is President of The Herbivorous Butcher, and Ryan Strandjord is Vice President/Chief Marketing Officer.Part II: Deanna Dylan Scott, One Vegan MamaDeanna Dylan Scott is an actress and writer living in Los Angeles. She is the author of the book One Vegan Mamawhich she will be discussing. She also writes a monthly column for The New Vegan Times. She served on the Tarzana Neighborhood Council board for 2 years and created The Animal Welfare committee. She takes special interest in the welfare of children and animals. She has a 4-year-old daughter named Ever who is her vegan animal rescuer sidekick.

It’s All About Food – Donna Zeigfinger, Vegan Travel – 01.12.16

Part I: Donna Zeigfinger, Vegan TravelSeasoned world traveler Donna Zeigfinger founded Green Earth Travel in 1997 with one mission in mind: to provide a wide range of travel options for people who crave adventure and care about the planet. Since then, the company has remained on the cutting edge of conscientious traveling and become the nation’s premiere vegetarian/vegan/eco travel agency.Green Earth Travel lives up to its name by booking tours that promote sustainability, biodiversity and leaving a light footprint on the planet. Donna uses her own eco-travel experiences to meticulously plan each vacation package and turn fantasy vacations into reality. She specializes in creating customized Volunteer Vacation and Adventure Travelpackages for groups, individuals, couples and families.Donna doesn’t do cheap cookie-cutter vacations. Instead, she consults with each prospective client to identify exactly what they want to get out of their trip, and then helps people choose from a menu of options. After that, she makes all the arrangements – taking the stress and worry of pre-trip preparation completely off of her clients’ shoulders. The personal touch Donna brings to vacation planning, as well as her attention to detail and outstanding customer relations, are all part of what make Green Earth Travel’s signature travel services special.

It’s All About Food – Michael Bedar, Sweet Healing: A Whole Health Journey – 01.05.16

Part I: Michael Bedar, Sweet Healing: A Whole Health JourneyMichael Bedar is an avid natural foods and health researcher and author, and the Co-Director of the East Bay Healing Collective in Berkeley, California. He graduated from UC San Diego where he studied and researched Environmental Health. Later, for his master’s thesis at the Cousens School of Holistic Wellness, he surveyed 200 people on their happiness and satisfaction with their nutrition and health outcomes, and turned the data into a page-turner of a parable, the acclaimed novel, Sweet Healing: A Whole Health Journey. Learn more about Sweet Healing at www.readsweethealing.com. Bedar is also the Associate Producer of several hit documentaries about the natural world, food, and health. He has been a natural health guide for ten years.