It's All About Food

Part I: Jessica Nadel, Greens 24/7Jessica Nadel writes the popular blog Cupcakes and Kale. She has a passion for healthy, local, plant-based eating and thinks that in a diet of vibrant, nourishing meals there is room for a cupcake or two, as well. She is also the proprietor/baker at Oh My Bakeshop, a natural and organic bakery of special-order vegan goods. She lives in Ontario, Canada.www.cupcakesandkale.caTwitter: @cupcakesandkale  Part II: Christina Ross, Love FedChristina Ross is an Ambassador of Healthy Living, a dynamic conscious recipe and product creator, educator of vitality through the art of eating and living vibrantly, a freelance writer and blogger. Christina’s recipes and healthful lifestyle tips have been published in Natural Child World Magazine through her column “Love-Fed.” Christina also contributes recipes and articles to popular sites and works such as RawfoodRecipes.com, Clean Food Living, Vegan Food Share, Organic Soul, Sheknows.com, Just Eat Real Food, RawGuru.com, and Kris Carr’s MyCrazySexyLife.com. Christina keeps her many fans full of nutrient rich content through her blog Love-Fed.com and through television appearances, which have taken her to TODAY, Good Day Chicago, as well as San Diego Living. Learn more at love-fed.com.

Part I: Wayne Weiseman, The Permaculture ProjectWayne Weiseman is a Permaculture teacher, designer, consultant and author. He lives in Carbondale, Illinois with his wife, Frances and daughter, Halima. He was certified to teach Permaculture by Bill Mollison, the founder of Permaculture, and is recognized by the Worldwide Permaculture Network as an instructor of the Permaculture Design Certificate Course. Mr. Weiseman is certified by the American Institute of Architecture (AIA) and the American Society of Landscape Architects (ASLA) to teach continuing education in Permaculture to licensed architects and landscape architects. Wayne has taught hundreds of Permaculture Design Certificate courses and advanced work, lectured and consulted internationally for many years. Part II: Donna Zeigfinger, Green Earth 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.

Part I: Simon Lester, Pascha ChocolateSimon Lester is an Entrepreneurial CEO strategist who focuses on consumer facing industries investment opportunities. He founded PASCHA born from a desire to create the simplest, purest and most delicious chocolate, without any of the additives or ingredients that might trigger allergic reactions for those with food allergies or intolerances.  Part II: Jaimela Dulaney, MD, Plant-Based WellnessJaimela Dulaney was born in Morgantown, West Virginia. She went to West Virginia University for undergraduate and medical school. She then did her residency and cardiology fellowship at the University of Pittsburgh. She was on faculty at WVU before moving to Florida to begin private practice. Exercise is key to a healthy life. Dr. Dulaney leads by example enjoying marathon running and triathlon. She completed her first Ironman Florida in 2013 and does several marathons each year.

Christopher Leonard is the former national agribusiness reporter for the Associated Press. His work has appeared in Fortune, Slate, and The New York Times. He is a fellow with The New America Foundation, a nonpartisan public policy institute in Washington, DC. A graduate of the University of Missouri School of Journalism, he lives outside Washington, DC.

Ricki Heller, PhD, RHN, is an award-winning blogger, educator, recipe developer, and the author of Naturally Sweet Gluten-Free. An associate editor for Simply Gluten-Free magazine, she lives in Ontario. Visit her online at rickiheller.com.

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, 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 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 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 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.

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.

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, 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, 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