About

 


I have the greatest job in the world as a nutrition educator, teaching others the benefits of eating a whole-food, plant-based diet, as I get to be witness to countless people improving their health, gaining vitality, combating disease, and also eating in the most beneficial way for our planet and all who share it.

I have been an instructor for the T. Colin Campbell Center for Nutrition Studies for six years, now adjunct faculty for the University of New England online graduate program in applied nutrition, and co-founder of the Sustainable Diet transition program, offering the tools and support to successfully adopt a whole food, plant-based diet.

Since becoming one of the first graduates of Dr. Campbell’s eCornell course in plant-based nutrition in 2009 I have wanted nothing more than to educate others about this life-changing message and the research indicating the powerful health benefits of eating whole plant foods.

Understanding the mechanisms leading to optimal health is a passion, and teaching others the simplicity and far-reaching effects of a whole food, plant-based diet is an ongoing pleasure. It started with the decision to marry and have children, as I was determined to produce and raise the healthiest kids possible, as well as turn them into responsible global citizens. Now that they are adults, out of college and in graduate school, it is evident that I have succeeded. They are healthy, bright, plant-powered young adults meaningfully engaged in society. 

My hope is for you to experience the benefits of eating correctly, to improve your life and the lives of countless others.

Education and Training

  • MS in Applied Clinical Nutrition, New York Chiropractic College
  • BS in Mass Communication, University of California, Berkeley
  • Certification in plant-based nutrition, the T. Colin Campbell Center for Nutrition Studies
  • Training in Motivational Interviewing (2016/2017)
  • Wellness Forum facilitator (previously)