It’s All About Food

It's All About Food - Robert L. Klitzman, MD Am I My Genes? - 09/18/12

Robert L. Klitzman is Professor of Clinical Psychiatry and the Director of the Masters of Bioethics Program at Columbia University. He co-founded and for five years co-directed the Columbia University Center for Bioethics, and is the Director of the Ethics and Policy Core of the HIV Center. He is the author ofWhen Doctors Become Patients, A Year-long Night: Tales of a Medical Internship,In a House of Dreams and Glass: Becoming a Psychiatrist, and other works

It's All About Food - Fun, Delicious, Easy - 09/11/12

Part I: Talia Fuhrman
Healthy Eating: Fun, Delicious, Easy
Talia Fuhrman, daughter of author Joel Fuhrman M.D., has a degree in nutritional sciences from Cornell University and is currently completing her chef’s degree in New York City. She is on a mission to help people understand that eating healthfully can be fun, delicious, and easy. A lover of cooking and journalism, she understands that disease prevention must be made tasty and easy for even the most newbie nutritarians and basic aspiring chefs. As a freelance nutrition journalist, she has written for numerous websites and magazines. including www.collegecandy.com, www.crazysexylife.com,www.girliegirlarmy.com and Positive Impact Magazine.
She has put in countless hours studying how food interacts with the body and throughout her teenage years and early twenties you could easily find her curled up on the couch with the latest health and wellness book. A health guru to her friends, Talia has always enjoyed teaching people about how to protect their health and hopes to write, lecture and cook delicious food now and into the future in order to help increasing numbers of people achieve ideal health and feel full of energy all while eating mouth-watering meals.
Part II: Miyoko Schinner
Artisan Vegan Cheese
Miyoko Schinner has been teaching, cooking, and writing about vegan foods for more than thirty years. She lives in Northern California and is known for having written The New Now and Zen Epicure and Japanese Cooking: Contemporary and Traditional, and owning a very successful vegetarian restaurant in the bay area. Miyoko is host to a new vegan cooking show, Vegan Mash Up

It's All About Food - Forks Over Knives - 09/04/12

Del Sroufe
Forks Over Knives Cookbook
Plant-based chefs are no longer a novelty – there are lots of people who have learned to make fabulous vegan dishes – and many are so good that most people don’t notice that the food is prepared differently.
The problem is that many of the dishes produced by these chefs, while made with plant foods, are unhealthy because of the fat content.
Del Sroufe is the best chef in the U.S. at creating dishes that are not only plant-based, but low-fat and oil-free; most are compliant with programs like the McDougall Program, Dr. Esselstyn’s program and many of the other plant-based gurus who are achieving incredible results with their patients.
Del has mastered the art of captivating the new convert to a plant-based diet with mouth-watering dishes that seem like they are just too good to be healthy. But they are! Additionally, he has developed a diverse repertoire of hundreds of recipes that guarantee that no one will ever get bored with or tired of the food.
Let’s face it – humans spend a lot of time eating, and eating should be enjoyed. Converting to a program of dietary excellence with Del’s help means that you are not giving up anything – in fact you’re going to have a culinary experience better than you ever imagined!
Part II: Sebastiano Cossia Castiglioni
Sustainable Biodynamic Farming
Born in Milan, Italy in 1966, Sebastiano has been a vegetarian and an animal rights activist for nearly thirty years. He is the owner and chairman of one of the most renowned and pioneering wineries in Europe, Querciabella, where organic viticulture implemented in 1988 led to a complete conversion to strict biodynamic practices in 2000. His Tuscan wines have garnered worldwide acclaim, including “Best Italian Wine” in 2004. Sebastiano is an industrial designer and the creator of a multinational business network encompassing fields as varied as agriculture, financial advisory, advanced technology, and real estate. He currently lives with his family in Northern Europe.

It's All About Food - Brian Clemente, Zel Allen, Greg Singer - 08/29/12

Part I: Brian Clemente
Food is Medicine
Dr. Brian Clement, Ph.D., N.M.D. is director of the Hippocrates Health Institute, the world’s first and fore-most residential complementary health care facility. The institute was founded in Boston a half a century ago and relocated to West Palm Beach, Florida in 1986. As director, Clement pioneered the integration of cutting edge, non-invasive medical technology with traditional medicine and pure lifestyle modalities. Gathering a team of health professionals from every aspect of the comprehensive field has helped the thousands of individuals seeking healing. While all kinds of individuals attend the life change program, Clement and the institute are best known for the work they have accomplished for people with catastrophic illness.
Monitoring the program’s participants through medical blood profiles and dark-field microscopic analysis has created a watershed of data and research material that has been pursued for studies by Colombia University. This information is now being considered by the National Institute of Health. Clement was a founding member of the Coalition for Holistic Health, a gathering of natural health care organizations, some twenty-five years ago. This group was formed to resist the frontal attack of the pharmaceutical industries and U.S. government on traditional therapies. He has taught in thirty countries, worked with the Swedish, Indian, and Egyptian governments on their healthcare systems, consulted the Ministers of Health in Ireland and is internationally known figure in the establishment of health policies.Under Dr. Clement’s directorship, Hippocrates Health Institute received the status of number one medical spa in the world at the turn of the twenty-first century. He spends much of his time researching, writing and addressing groups globally.
Brian Clement is the father of four children and happily married to Dr. Anna Maria Gahns Clement with whom he shares responsibility for overseeing the institute’s ongoing operations.
Part II Zel Allen
Vegan For The Holidays
With a focus on healthy eating, compassion for animals, and environmental consciousness, her vegan journey led Zel Allen to partner with her husband, Reuben, to publish Vegetarians in Paradise. Their online publication is read by more than 125,000 visitors monthly www.vegparadise.com. In addition to her articles, the e-zine spotlights her humorous illustrations and her innovative recipes. Zel’s interest in the powerful health aspects of nuts resulted in her one-of-a-kind cookbook, The Nut Gourmet, which features 150 innovative, totally nutty recipes.
Presently, Zel spreads the message of a healthy vegan lifestyle by teaching vegetarian cooking classes at libraries, churches, and at Glendale Community College in Southern California. She lives in Granada Hills with her husband and her cat Fuzzy, once a homeless kitten. You can also see their website at VegParadise.com
Part III Greg Singer
Vegtoons
Vegtoons producer, Greg Singer, has worked in the production management, story development and executive offices of DreamWorks Feature Animation, Fox Feature Animation and Cartoon Network. Mr. Singer also has worked with UNICEF’s Cartoons for Children’s Rights campaign, NASA’s space life sciences division, and the U.S. Peace Corps, assisting Kenya’s Ministry of Environment and Natural Resources. Click on the links for more on Vegtoons and the Vegtoons Kickstarter

It's All About Food - Grilling Vegan - 08/22/12

Part I John Schlimm Grilling Vegan Style
John Schlimm, a member of one of the oldest brewing families in the United States, is the international award-winning author of several books, including The Tipsy Vegan and The Ultimate Beer Lover’s Cookbook. He holds a master’s degree from Harvard and lives in Pennsylvania.
Part II Jenny Brown Lucky Ones
Jenny Brown is the cofounder and director of the Woodstock Farm Animal Sanctuary—a not-for-profit organization and farm animal shelter—a vegan animal rights activist, and previously worked as a television producer until 2002.

It's All About Food - Julie Guthman Weighing In - 08/15/12

Julie Guthman (Ph.D., Geography, University of California, Berkeley) is an Associate Professor in the Department of Community Studies at the University of California, Santa Cruz. She has written extensively on contemporary activist efforts to transform the way food is produced, distributed, and consumed. Her book, Agrarian Dreams: the Paradox of
Organic Farming in California (University of California, 2004), won the 2007 Frederick H. Buttel Award for Outstanding Scholarly Achievement from the Rural Sociological Society.

It's All About Food - Wild About Greens - 08/08/12

Part I Nava Atlas
Wild About Greens
Nava Atlas is the author and illustrator of many books on vegetarian cooking, most recently Vegan Express, Vegan Soups and Hearty Stews for All Seasons, The Vegetarian Family Cookbook, and The Vegetarian 5-Ingredient Gourmet. The Vegan Holiday Kitchen will be published in the fall of 2011, and a book on leafy greens will be on the shelves in the spring of 2012.
In addition to cookbooks, Nava also produces visual books on family themes, humor, and women’s issues, including The Literary Ladies’ Guide to the Writing Life (2011), exploring first-person narratives on the writing lives of twelve classic women authors, and commenting on the universal relevance of their experiences to all women who love to write. Secret Recipes for the Modern Wife (2009) is a satiric look at contemporary marriage and motherhood through the lens of a faux 1950s cookbook.
Part II Alan Goldhamer
Bravo! Health Promoting Meals
A New Dietary Paradigm for Transforming Health! Book Publishing Company is delighted to release a dynamic new cookbook that offers a revolutionary and holistic approach to healthful eating. Most of us would balk at the idea of a SOS-free diet—one completely void of salt, oil, and sugar. And trying to prepare meals without these basic ingredients would be daunting. With BRAVO! Health-Promoting Meals from the TrueNorth Kitchen, executive chef Ramses Bravo has successfully mastered the art and science of healthful cuisine and delivers palate-pleasing food that also serves as the optimal diet for health.
Ramses had years of experience as a chef at hotels, spas and restaurants. After taking the job at TrueNorth Health Center in 2007, he participated in one of their programs and discovered a new quality of life. Redirecting his love for eating and cooking in a more healthful direction, Ramses took on the challenge of creating and developing a new cuisine that adhered to SOS (salt, oil, sugar-free) guidelines, used whole, unprocessed plant-based ingredients, and still tasted delicious.
Ramses skill at combining simple flavors and textures that complement each other to perfection is evident in this collection of recipes. These dishes will not only help to regulate appetite and maintain weight but also protect against a host of diseases due to the absence of harmful saturated fats and cholesterol. The recipes, 14 days of menus along with helpful tips for using whole foods developed to serve clients from every walk of life, help make for an easy dietary transition. Anyone who wishes to renew their health, lose weight, have more energy or simply make a positive change in their life would do well to experience this style of eating.
Ramses Bravo, the executive chef at TrueNorth Health Center, has been delighting guests with healthful, delicious meals since 2007. He has also worked in numerous hotels and restaurants in California, Hawaii, and West Virginia over his 14-year career, including a position as executive chef for the renowned Kenwood Inn and Spa in Sonoma, CA.
Articulate, inspiring and energetic, 

It's All About Food - Sustainable Agriculture - 08/01/12

Susan Prolman
Sustainable Agriculture
Susan Prolman, Executive Director of the National Sustainable Agriculture Coalition, guides the organizational development and implementation of NSAC’s strategic vision. She is a graduate of Georgetown University Law Center and a member of the DC Bar. She has advocated for a more sustainable approach to agriculture for a decade.

It's All About Food - Blissful Bites, Finding Ultra - 07/25/12

Part I: Christy Morgan
Blissful Bites
A vegan macrobiotic chef, Morgan offers environmentally-conscious eaters a variety of easy, palate-pleasing, healthy, and environmentally-friendly recipes in her cookbook, Blissful Bites: Vegan Meals that Nourish Mind, Body, and Planet. Also known as 

It's All About Food - Extra Virgin Olive Oil and Muzzling The Movement - 07/18/12

Part I: Jay Rosengarten
EVOO
Jay is the President of Olisur Inc. He is responsible for the marketing and distribution of the companies extra virgin olive oil in the US and Canada. He is the founder and President of The Rosengarten Group. He has over 35 years of hands-on management experience in the retail and food distribution industries.
He has served as Chairman of the Board of Directors and CEO of Shopwell, Inc., where he was responsible for the development and implementation of the company’s long range strategic plans. This included the creation of the Food Emporium store format. Jay has served as President of Springfield Sugar and Products Company, a large wholesale food distributor.
In addition, Jay was the President and CEO of several small retail companies. He is a featured speaker for NASFT, National Grocers Association and FMI, as well as other industry forums. Jay speaks on a variety of topics relevant to the food industry foods.
Jay is a graduate of Fordham University Law School where he received his Jurist Doctorate, and is a graduate of the University of Denver. He practiced labor and corporate law until his career change in the mid 70′s.
Part II: Dara Lovitz
Muzzling The Movement
Dara Lovitz is the author of