My good friend and neighbor Kathy Hester is a combination cookbook factory and mad scientist. I like having her on the podcast partly because I get lonely and it’s fun to have in-studio guests, and partly because she brings me vegan goodies to share with my family, and partly because she is always pushing the boundaries on how to make healthy plant-based meals easier and tastier and mainstreamier.
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Nalida Lacet Besson wasn’t so concerned about weighing 240 pounds or passing the occasional painful gallstone. What got her attention in the summer of 2013 was a physical malaise so complete and overwhelming, she believed she was dying.
Everything hurt, including her skin. It was as if her body were saying, “I’ve had enough of this. Time to rest.”
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Michelle Cehn and Allison River Sampson have spent over a year creating a 12-day program designed to wean participants off dairy – permanently.
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Timaree Hagenburger is a full-time nutrition professor at Cosumnes River College, a professional speaker working in corporate wellness and is a Certified Exercise Physiologist. She discovered plant-based nutrition a few years ago, and hasn’t looked back.
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Kathy Hester is the author of five vegan cookbooks (more if you count the Halloween ebook), including the new Easy Vegan Cookbook: Make Home Healthy Cooking Practically Effortless and OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain.
I discovered to my delight that she’s also a neighbor, and now, after a lunch date, an interview, and a family dinner gathering to which she brought an amazing dessert, she’s become a friend.
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Jill McKeever is not an introvert, I suspect. I began to form this suspicion when we started our video Skype conversation and I noticed she was wearing fuzzy bunny ears.
Plus she hollers “Woot Woot” every time she speaks or hears the words “Instant Pot.”
Good thing Jill is preaching the message of healthy cooking and delicious eating!
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If there were a Nobel Prize for food, Miyoko Schinner would be rehearsing her Oslo speech right now. Committed to human health and happiness, environmental stewardship, and animal welfare, her activism tends toward the decidedly delicious.
She’s a return guest, having shared her cheesemaking secrets with the podcast a couple of years ago.
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Chef Del Sroufe is a master of efficiency, which is a good thing. As co-owner and head chef at Wellness Forum Foods, Del feeds a crazy amount of people every week. If he didn’t have his act together, his business would be a hot mess of chaos and waste.
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I like to bring whole food, plant-based refreshments when I give local talks. I typically just lay them out and don’t highlight the fact that they don’t have added sugar, or eggs, or dairy, or bacon, or whatever else the young people are putting into their treats these days. At the end of the talk,…
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Mimi Kirk started experiencing health problems at age 69, and instead of selling her luggage and taking up sudoku, she took matters into her own hands. Mimi adopted a raw vegan diet and started juicing like crazy.
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