It’s All About Food

Mark Rifkin, Balanced Nutrition Solutions - 12.23.14

Mark Rifkin, Balanced Nutrition SolutionsMark Rifkin is a Mid-Atlantic area Registered Dietitian (RD) with a Masters in Health Education. His approach combines a plant-based lifestyle with a passion for solid research. His own experience eating a plant-based diet for more than 20 years translates into realistic and attainable meal options. With Mark’s approach, you can experience improved food choices, more energy, fewer medical symptoms, and need for fewer medications. The balance of good science with various non-traditional approaches results in Mark’s core principles:Eating whole, plant-based foodsEmphasizing good flavorsAdding salt, sugar and oils in a smart measured waySustaining earth-friendly food habitsUsing supplements only as needed More about Mark Rifkin at his website: Balanced Nutrition Solutions.

Good Diet Before Diagnosis is Linked With Lower Mortality - 12.16.14

Part I: Dr. Cynthia Thomson, Diet and Ovarian CancerDr. Cynthia Thomson is a Professor in the College of Public Health and holds joint appointments in the College of Agriculture and Life Sciences & the College of Medicine at the University of Arizona. Dr. Thomson received her Ph.D. from the Interdisciplinary Program in Nutritional Sciences, University of Arizona and completed NCI-sponsored post-doctoral training at the Arizona Cancer Center with a focus on diet and cancer prevention. Her research emphasis includes dietary intervention in breast and ovarian cancer survivors, as well as behavioral interventions for weight control and metabolic regulation. She was appointed as the Director of the Canyon Ranch Center of Prevention and Health Promotion at the Mel and Enid Zuckerman College of Public Health a center whose mission is to support a healthier Tucson community.

“Sproutman” Steve Meyerowitz, 7-Day Just Juice Diet - 12.08.14

Part I: “Sproutman” Steve Meyerowitz, 7-Day Just Juice Diet.Steve Meyerowitz, “the Sproutman” is known world-wide for his pioneering work on sprouting, juicing, fasting, and detoxification.

Joy Pierson and Bart Potenza, Vegan Holiday Cooking from Candle Cafe - 12.02.14

Joy, co-owner, a nutritional counselor since 1985, graduated from Tufts University Magna Cum Laude, and is certified by the Pritikin Longevity Center and Hippocrates Health Institute. Her passion for counseling and healing through great food lead her to join Bart Potenza at The Healthy Candle in 1988 where they began creating foods and menus tailored to the nutritional needs of clients from Joy’s private practice, and the Healthy Candle’s ever-growing customer base. Their partnership has flourished, and Joy and Bart have joined to create Candle Cafe, Candle 79, a growing catering and wholesale business, and the internationally best selling Candle Cafe Cookbook.In addition to time spent at the restaurants, Joy avidly promotes their mission beyond the restaurants’ walls. She has written and lectured extensively about food and nutrition, sharing her expertise with an ever widening audience as more and more people become mindful of the positive effects of healthful eating. She regularly leads workshops and teaches courses on diet and nutrition. Joy has appeared on The Today Show, Good Day New York, CBS News This Morning, The Food Network’s TV Food Diners, and has been a radio guest on Joan Hamburg, The Howard Stern Show, and Walden’s Pond with Sheldon Walden on NPR. Joy serves as a board member of the New York Coalition for Healthy School Lunches and Wellness in the Schools. She is also an active SVN member. Her quest is to continue changing people’s awareness of health and well being and its effect on the planet and future generations by bringing farm fresh vegan food to as many people and as many tables as possible!Bart Potenza, founder, with over 30 years in the health food industry, continues to excite his loyal following with his innovative ideas and concepts in the organic vegan movement. Bart, along with his partner Joy Pierson, has created three successful vegetarian dining establishments including Candle Cafe, Candle 79 and Candle Cafe West. The original Candle Cafe was the first restaurant to be certified by the Green Restaurant Association and all three restaurants are at the forefront of campaigns to green NYC and the restaurant industry. Candle 79 when it opened 11 years ago was one of the first upscale, organic, vegan restaurants in the country. At the vanguard of health food marketing and vegetarianism, Bart is a proud member of Green America, Social Ventures Network, Business Leaders for Sensible Priorities, The Presidents Club at F.A.R.M., P.E.T.A. and Farm Sanctuary. Additionally, Bart is a published author, both in his contribution to the Candle Cafe Cookbook and in a compilation of his daily aphorisms Look Two Ways on a One Way Street which was published by Lantern Books in 2008. The Candle restaurants under Bart’s leadership have also spawned Candle Catering, Candle Cafe Frozen Entrees, the Candle 79 Cookbook and the Candle’s newest book, Vegan Holiday Cooking from Candle Cafe.The success of Candle Cafe, Candle Cafe West and Candle 79 proves Bart’s original assertion that eating super healthy vegetarian food is a choice that impacts not only individual health, but also the health of the planet. Bart’s “daily bread” is his quest to make our world better for all humanity. He continues to be inspired by the growth and significance of the green movement.

Vesanto Melina, Becoming Vegan, Cooking Vegan - 11.25.14

Vesanto 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.comwww.becomingvegan.ca

Dr. Ting Bao, Integrative Medicine Approach to Cancer Care - 11/18/14

Part I: Dr. Ting Bao, Integrative Medicine Approach to Cancer Care Dr. 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.

It's All About Food - Kim Stallwood, Growl - 11/11/14

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.

It's All About Food - Brenda Davis, Becoming Vegan and Chad Oliphant of Smiling Hara Tempeh - 11/04/14

Part I, Brenda Davis, Becoming VeganBrenda 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 Edition, Becoming Vegan: Comprehensive Edition, Becoming Raw, Becoming Vegetarian, The New Becoming Vegetarian, The 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 TempehSarah 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.

It's All About Food - Jan “Gramma” Golden, Pollinators & the Food System, and Susan Thompson, Long-term, Sustainable Weight Loss - 10/28/14

Part I: Jan Golden, Bird Lady Meets Mort and Ort in ‘It’s a Great Day for Pulling Weeds’!Jan “Gramma” Golden is a passionate environmentalist who maintains a garden that is not only a certified National Wildlife Federation habitat, but also an Audubon Bird and Butterfly Sanctuary. Her concerns about the fate of pollinators and the food system have led her to write a children’s book that has already proven popular among educators and children alike. She is active in her community, having served as a registered nurse, hospice volunteer, teacher, and Board of Education volunteer. She is passionate about maintaining her gardens and loves the outdoors. She is married with two grown children and three grandsons.Part II: Susan Thompson, Long-term, Sustainable Weight LossDr. Susan Peirce Thompson is a tenured psychology professor who has served on the faculty of several colleges and universities across the globe. Her Ph.D. is in Brain and Cognitive Sciences, and she specializes in the psychology and neuroscience of weight loss, willpower, and food addiction. She is the founder and CEO of Bright Line Eating Solutions, a company dedicated to helping people achieve long-term, sustainable weight loss.

It's All About Food - Chef AJ & Maya Gupta - 10/21/14

Part I: Chef AJ, Eat UnprocessedChef AJ has followed a plant-based diet for over 36 years. She is a chef, culinary instructor, professional speaker, and author. With her comedy background, she has made appearances on The Tonight Show with Johnny Carson, The Tonight Show with Jay Leno, David Letterman, and more.In Los Angeles, Chef AJ teaches her popular Intro Class, which includes cooking instruction, nutritional advice, song parodies and flat-out fun. She discusses food addiction and addresses the emotional side of eating. Never content to leave her audience with mere just do it advice, she teaches:• How to create meals to transform your health• How to deal with cravings• How to deal with food addictionChef AJ is author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight. The book is half confessional memoir, half delectable recipes. It chronicles her journey from junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that heal the body. Many of her recipes can be seen on her YouTube cooking show The Chef and the Dietitian.She holds a Certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine. Part II: Maya Gupta, Animals and Society Institute Dr. Maya Gupta earned her BA from Columbia University and both her master’s degree and PhD in clinical psychology from the University of Georgia, with a predoctoral internship at the United States Penitentiary in Atlanta. Her research focused on applying data about the connections between animal cruelty and domestic violence to enhance batterer typologies and to improve the prediction and prevention of violence in all its forms. She has spoken and trained widely on the effects of witnessing animal abuse on the physical and emotional well-being of domestic violence victims, and on developing programmatic solutions such as “safe havens for pets” that assist victims in bringing their animals with them to safety.Prior to joining ASI, Maya was Executive Director of Ahimsa House, a nonprofit organization dedicated to helping the human and animal victims of domestic violence across Georgia reach safety together. With a background in statistics and program evaluation, she also consulted for national animal-related organizations (including ASI) on evaluations of violence prevention/intervention programs. In addition to her work with ASI, Dr. Gupta serves on the Steering Committee of the National Link Coalition, focusing on the animal abuse/interpersonal violence link; on the Animal Cruelty Advisory Council of the Association of Prosecuting Attorneys; and as Training Director and Past Chair of the Section on Human-Animal Interaction in the American Psychological Association.Maya and her husband live north of Atlanta with six rescued cats and seven rescued chickens. – See more at: http://animalsandsociety.org/pages/staff#sthash.Fpuh8OXk.dpuf