Dr. T Colin Campbell
"Consuming Plant-Based Diets Means Survival"
Dr. Campbell is a Jacob Gould Schurman Professor Emeritus of nutritional biochemistry at Cornell University. He has received more than 70 grant-years of peer-reviewed research funding and authored more than 300 research papers. His legacy, The China Study, is the most comprehensive study of health and nutrition ever conducted. The study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.
"Turning Pain to Passion"
Author of the international bestseller Diet for a New America, The Food Revolution, Healthy at 100: The Scientifically Proven Secrets of the World’s Healthiest and Longest-Lived Peoples, as well as many other titles is widely recognized as one of the world's leading experts on the dietary link with the environment and health.
Caldwell B. Esselstyn, Jr., MD
"Abolishing Heart Disease"
Author of Prevent and Reverse Heart Disease, a groundbreaking program backed by the irrefutable results from Dr. Esselstyn’s 20-year study proving changes in diet and nutrition can actually cure heart disease.
Dr. Jonathan Balcombe is an animal behavior Research Scientist for the Washington, DC-based Physicians Committee for Responsible Medicine and author of Pleasurable Kingdom.
Kelly PetersonKelly Peterson works as the Oregon Program Director for The Humane Society of the United States where she is currently lobbying the Oregon Legislature on a variety of animal issues, including a ban on canned hunts, exotic “pets,” gestation crates for breeding sows and protecting wildlife from cruel trapping and Measure 18, a voter-approved initiative that banned bear baiting and hounding of bears and cougars, from being overturned. Previously, Kelly served as Director of Ballot Issue Campaigns working on both winning Arizona (gestation and veal crates) and Michigan (mourning dove shooting) campaigns for the 2006 election. In addition, Kelly serves as co-director of Humane USA, Oregon Chapter, a political action committee dedicated to helping elect animal-friendly legislators. She lives in Portland with her four-legged canine best friend, Keely.
Jennifer HillmanJennifer Hillman is the Director of Ballot Issue Campaigns for The Humane Society of the United States and was previously the Deputy Director working on both winning Arizona (gestation and veal crates) and Michigan (mourning dove hunting) campaigns for the 2006 election. In addition, Jennifer works on Washington State Government Affairs for HSUS, lobbying the legislature on various animal issues, including a ban on exotic “pets,” protections for farm animals and protecting laws that ban animal trapping. Prior to coming to HSUS, Jennifer was the Senior Advocate at the Progressive Animal Welfare Society (PAWS) in Lynnwood, WA, working on various advocacy campaigns there. In addition, Jennifer served as President of the Board of the Northwest Animal Rights Network (NARN) and on the Board of the Feral Cat Spay/Neuter Project (FCSNP). Jennifer will be working hard on the upcoming 2008 election on issues that protect farm animals in several states. She lives in Seattle with her three senior kitties, ChiChi, Poquita and Otis.
Bryanna Clark Grogan and Julie Hasson
Soy 101: Simple, Yet Delectable Tofu
Wondering what to do with tofu and soy? Julie and Bryanna will present 4 delicious recipes that showcase the joy of soy and show how easy and versatile soy can be. Recipes include Bryanna’s Breast of Tofu, Lemon Lime Bars, Deli-style Chickenless Salad and Decadent Chocolate Peanut Butter Pie.
Julie Hasson is a celebrated author of numerous chocolate and dessert cookbooks, including 300 Best Chocolate Recipes, plus has exciting new ventures underway with her web-based vegan cooking show Everyday Dish, available at www.everydaydish.tv, and a new Every Day Dish DVD featuring Julie, Bryanna and Dreena Burton. Find out more about Julie, her books and other activities at www.juliehasson.com.
Bryanna Clark Grogan is a renowned educator and author who has devoted more than 35 years to the study of nutrition and cooking. She has 8 vegan cookbooks to her credit, including Nonna's Italian Kitchen, and Authentic Chinese Cuisine for the Contemporary Kitchen, plus developed recipes for Dr. Neal Barnard’s Program for Reversing Diabetes (Rodale, Feb. 2007). Find out more about Bryanna and the resources she generously shares with us at www.bryannaclarkgrogan.com and www.veganfeastkitchen.blogspot.com.
Chef Al Chase
Wake Up Call, Lunchtime Yum! and Dessert Anyone?
Chef Al will feed you deliciously with a hemp smoothie, a spring salad with a live mustard-shiitake dressing, and chocolate cake with lavender sauce.
Chef Al Chase was influenced to start his vegan journey by witnessing his family's poor health. He honed his chef skills at the Culinary Institute of America where he graduated in 1979, and by 1991 was applying his passion for veganism to his work as a chef. Chef Al's focus is on a Farm/Garden-to-the-Kitchen seasonal approach to bringing nutrient-dense, delicious organic, plant-based cuisine to the table. Chef Al offers trainings, workshops and consultations to traditional food professionals, emerging chefs and the general public who want to expand their knowledge in this culinary arena. He has presented his craft at a variety of venues including the Culinary Institute of America, Omega Institute of Holistic Studies and has been a guest on TV and Radio across the country. Please visit www.chefal.org for more information.
Cooking With the Nut Gourmet
To Zel Allen, nuts are so irresistible, nutritious, and magical they inspired her to write her recently published cookbook, The Nut Gourmet. Zel will present three easy and delicious recipes from her book that feature nuts in unique ways, including "Yin Yang Nutty Bean Spread" and "African Peanut Soup."
Throughout her life, Zel expressed a strong interest in gourmet cooking that blossomed into a catering business. When a focus on healthy eating opened a new door, the ensuing vegan journey led Zel to partner with her husband to publish Vegetarians in Paradise, an online vegetarian magazine read by more than 125,000 visitors monthly; see www.vegparadise.com. Zel also teaches vegetarian cooking classes at Glendale Community College in Southern California.
Bo Rinaldi and The Chefs from the Blossoming Lotus Cafe, Brian Hill and Jake Farrar
Live Tacos and Nachos
There's what the chefs have to say about their cafe and craft: All Our Food and Drink is 100% Vegan, Organic and Local whenever possible. Our menu has a little something for everyone and is the evolving creation of our Chefs and the many talented and gifted staff of the Lotus. Respect for the earth and the principles of nonviolence guide us to utilize the abundance of the plant kingdom in all of our recipes. This unique vegan cuisine is inspired, healthful and incredibly delicious.
Most everything is prepared fresh daily from scratch, utilizing a unique approach of traditional cooking techniques coupled with the latest in live food preparation. Everything we serve, at the cafe, in our deli and pastry cases and for our catering and special events, adheres to the highest standards regarding freshness, taste, presentation, nutrition and balance. To find out more about Blossoming Lotus and its philosophy, visit: www.blpdx.com and www.onedegree.com.