It’s All About Food

lt's All About Food - Ted Genoways and Tracy Russell - 02.03.15

Part I: Ted Genoways, The Chain, Farm, Factory, and the Fate of Our FoodTed Genoways served as the editor of The Virginia Quarterly Review from 2003 to 2012. He is a contributing editor at Mother Jones and editor-at-large at OnEarth, and his essays and poetry have appeared in The Atlantic, Bloomberg Businessweek, Harper’s, The New Republic, Outside, andThe Washington Post Book World. He is a winner of the James Aronson Award for Social Justice Journalism and the recipient of fellowships from the NEA and the Guggenheim Foundation. Genoways currently lives in Lincoln, Nebraska.Part II: Tracy Russell, The Best Green Smoothies on the PlanetTracy Russell has tried just about every fad diet and expensive “superfood” supplement out there. It wasn’t until she discovered the green smoothie that she lost 40 pounds, lowered her cholesterol by 50 points, and started running—marathons! Tracy is one of the foremost experts on green smoothies and nutrition. She shares her wealth of first-hand information, research, and experiences with tens of thousands of people every day. Tracy is the author of one of the largest green smoothie websites on the Internet, Incredible Smoothies (incrediblesmoothies.com), which she launched in 2009 to help others achieve a healthy lifestyle. She is also a contributor to the Whole Pregnancy website (wholepregnancy.org). She has written guest articles for other blogs and magazines as well.

Peter Laufer, Truth behind Food Labeling - 01.20.15

Peter Laufer, winner of major awards for excellence in reporting, is an independent journalist, broadcaster and documentary filmmaker working in traditional and new media. He is the James Wallace Chair in Journalism at the University of Oregon School of Journalism and Communication.

Matthew Glover and Jane Land, Veganuary - 01.13.15

Matthew Glover and Jane Land, Veganuary Matthew is the co-founder of Veganuary. After being vegetarian for 10 years, Matthew watched ‘the video the meat industry doesn’t want you to see’ and was shocked to see the cruel realities behind the dairy and egg industries. He then went vegan. And now he wants the whole world to join him! Veganuary is Matthew’s solution to making veganism an easy and tasty experience for everyone.   Jane is the co-founder of Veganuary. She was a vegetarian for 10 years before she met Matthew. Now she wonders why it took her so long to become a vegan too! Jane thinks that Veganuary is the perfect way for people to try vegan food and learn about the suffering of farmed animals and the impact that meat-eating has on people’s health and the natural world.

It's All About Food - 01.06.15

Mark Devries, Factory Farm Drone Project - 12.30.14

Mark Devries produced and directed the award-winning 2013 documentary Speciesism: The Movie, which screened at theaters worldwide and has been featured in Scientific American (“brilliant and compelling”), The Huffington Post(“tremendously entertaining”), CNN Headline News,Psychology Today, and most popularly The Sydney Morning Herald, among many others. Devries filmed the world’s first aerial drone footage of factory farms, released as part of his 2014 Factory Farm Drone Project. Devries continues to appear and speak at special screenings of Speciesism, while working on several new projects. He currently lives in New York City.

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