Dr. T. Colin Campbell
For more than forty years, Dr. T. Colin Campbell has been at the forefront of nutrition research. His legacy, the China Project, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is a professor Emeritus at Cornell University and is most well-known for co-authoring the bestselling book The China Study with his son, Thomas Campbell, MD. In addition to his long and outstanding career as an author, scientific researcher, and Cornell professor, Dr. Campbell has been featured in several documentary films. He is the founder of the T. Colin Campbell Center for Nutrition Studies and the online internationally-recognized Plant-Based Nutrition Certificate offered by the T. Colin Campbell Center for Nutrition Studies in partnership with eCornell. He currently serves as the Chairman of the Board.
Since the publication of The China Study in 2005, Dr. Campbell has given more than 600 lectures in the U.S. and abroad. More recently, Campbell published Whole (May 2013), as well as The Low-Carb Fraud (Feb 2014), and the 2nd Edition of The China Study is scheduled to be released in 2015. He was featured in the very successful 2011 documentary, "Forks Over Knives" and 2015 documentary "PlantPure Nation". Through his ground-breaking scientific research and his on-going efforts to educate the public concerning the benefits of the whole food plant-based lifestyle, Dr. Campbell has positively impacted the lives of thousands of people including health professionals (doctors, nurses, pharmacists, dietitians, etc.), community advocates, caregivers, parents, health coaches, lifestyle counselors, massage therapists, policy makers, athletes, coaches, chefs, vegetarians, vegans, and others who value long-term health.
Friday, June 17th!
On stage side-by-side! The co-authors of the best-selling "The China Study."
Drs. T. Colin and Tom Campbell together for this special event, followed by late night muchies cooking demo with Jason Wrobel!
Dr. Caldwell Esselstyn, Jr.
Dr. Caldwell Esselstyn, Jr. received his B.A. from Yale University and his M.D. from Case Western Reserve University. In 1956, pulling the No. 6 oar as a member of the victorious United States rowing team, he was awarded a gold medal at the Olympic Games. He was trained as a surgeon at the Cleveland Clinic and at St. George’s Hospital in London. In 1968, as an Army surgeon in Vietnam, he was awarded the Bronze Star.
During his association with the Cleveland Clinic, which began in 1968, Dr. Esselstyn served as president of the Staff and as a member of the Board of Governors. He chaired the Clinic’s Breast Cancer Task Force and headed its Section of Thyroid and Parathyroid Surgery.
His scientific publications number over 150, “The Best Doctors in America” 1994-1995 published by Woodward and White cites Dr. Esselstyn’s surgical expertise in the categories of endocrine and breast disease. In 1995, he published his benchmark long-term nutritional research arresting and reversing coronary artery disease in severely ill patients. That same study was updated at 12 years and reviewed beyond twenty years in his book, Prevent and Reverse Heart Disease, making it one of the longest longitudinal studies of its type. Dr. Esselstyn and his wife, Ann Crile Esselstyn, have followed a plant-based diet for more than 26 years. Dr. Esselstyn presently directs the cardiovascular prevention and reversal program at The Cleveland Clinic Wellness Institute.
Dr. Michael Greger
Dr. Michael Greger is a founding member of the American College of Lifestyle Medicine, a physician, author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has lectured at the Conference on World Affairs, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in the defense of Oprah Winfrey in the infamous “meat defamation” trial. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine. Currently Dr. Greger serves as the Director of Public Health and Animal Agriculture at The Humane Society of the United States. Hundreds of his nutrition videos are freely available at NutritionFacts.org, with new videos and articles uploaded every day and his long-awaited book How Not to Die is available now.
Lindsay S. Nixon
Lindsay S. Nixon is the bestselling author of the Happy Herbivore Cookbook Series: The Happy Herbivore Cookbook (Jan 2011), Everyday Happy Herbivore (Dec 2011), Happy Herbivore Abroad (Dec 2012), and Happy Herbivore Light & Lean (Dec 2013). Since 2011, Nixon has sold more than 200,000 books.
Nixon has been featured on The Food Network and Dr. Oz. Her recipes have also been featured in the New York Times, Vegetarian Times magazine, Shape Magazine, Fitness Magazine, Bust, Women’s Health and WebMD, among others.
A rising star in the culinary world, Nixon is praised for her ability to use everyday ingredients to create healthy, low fat recipes that make eating well easy, affordable, realistic and delicious.
Learn more about Nixon and try some of her recipes on her award-winning blog happyherbivore.com.
With his hunger and drive to create beautiful and delicious meals, Doug has taken healthy, organic, plant-based cuisine to a whole new level. He creates inspired dishes using the highest quality ingredients possible, and enjoys challenging mainstream thought on diet and ethics. His first cookbook, Eat Raw, Eat Well, was awarded “Best Vegetarian Cookbook in the World, 2012” by the “World Gourmand Cookbook Awards” held in Paris, France. Raw, Quick & Delicious, his second cookbook, includes 175 quick, easy and creative raw, vegan recipes. The challenge with raw food recipes is that they often require significant planning & prep (using a dehydrator etc.). These great recipes are different – they can all be prepared and on the table in 15 minutes or less, so it is easy to add these nutrient-rich dishes to your lifestyle – whether you're committed to the raw food lifestyle, curious about it or wish to incorporate more energizing dishes into their mealtime routine. His third award-winning cookbook, Vegan Everyday, features 500 vegan and gluten-free recipes. You can enjoy Doug’s wholesome vegan cuisine in Toronto at his Public Kitchen or visit www.dougmcnish.com.
Brenda Davis, R.D.
Brenda Davis, registered dietitian and nutritionist, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. She is the lead dietitian on a diabetes intervention project in Majuro, Marshall Islands. Brenda spent 8 months in Majuro in 2006 and returns for 4-6 week periods every year or two.
Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics. In July 2007, she was inducted into the Vegetarian Hall of Fame.
A co-author of nine books – award winners, Becoming Vegan: Comprehensive Edition (2014) and Becoming Vegan: Express Edition (2013), and the best-sellers, Becoming Vegan (2000), Becoming Vegetarian (1994, 1995), The New Becoming Vegetarian (2003) and Defeating Diabetes (2003), Dairy-free and Delicious (2001) and Becoming Raw (2010) and Raw-food Revolution Diet (2008).
Brenda lives in Kelowna, British Columbia with her husband Paul.
John Pierre is a nutrition and fitness consultant who has devoted more than a quarter century to helping and improving the lives of others through his expertise in the areas of geriatrics, nutrition, fitness, women’s empowerment, green living, and cognitive retainment and improvement. While sometimes referred to as a “Trainer to the Stars” because he trains celebrities, rock-stars, and Fortune 500 Executives, John has a wide range of clientele, including military personnel, hard-core athletes, and many people with diverse backgrounds and fitness levels.
As a pioneer in the area of geriatrics, John Pierre was one of the first to create classes on fall prevention, and help establish the link between diet and balance abilities. His recent and highly-anticipated published endeavor The Pillars of Health was chosen by Dr. Barnard, President of the Physicians Committee for Responsible Medicine, as a favorite reading choice.
Along with John’s extensive volunteer commitment to numerous nonprofit organizations, he has devoted countless hours to presenting health-promoting and personal-safety oriented information to the Girl Scouts of America, elementary after-school programs, high-schools, and other higher-level learning institutions and universities.
JUNE 17 - 19
Dr. Garth Davis
Dr. Garth Davis graduated Phi Beta Kappa from The University of Texas at Austin where he was the Student Government President. Dr. Davis went on to attend medical school at Baylor College of Medicine and graduated in the top 10 percent of his class and was inducted into the Alpha Omega Alpha Medical Honor Society. He completed his surgical residency at the University of Michigan in Ann Arbor, where he was elected Chief Administrative Resident. While in Michigan, Dr. Davis underwent extensive training in general surgical disciplines, specializing in laparoscopic procedures.
Certified by the American Board of Surgery, Dr. Davis is also a Fellow of the American College of Surgeons and the American Society for Metabolic and Bariatric Surgery. His clinical interests include bariatric surgery, endocrine surgery, gastric bypass surgery, gastric sleeve, gastrointestinal surgery, laparoscopic surgery and lap band procedures as well as weight loss surgery reversals and revisions. Due to his expertise in initial bariatric procedures as well as revisional bariatric surgery, he is a frequent lecturer for both patient and physician audiences alike.
Recognized as a Texas Monthly “Super Doc,” Dr. Davis has appeared with his father, Dr. Robert Davis, on the docu-reality medical series, Big Medicine that is seen around the world. His most recent book, Proteinaholic, is available now.
Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with Chef AJ which airs on Foody TV. With her comedy background, she has made appearances on The Tonight Show Starring Johnny Carson, The Tonight Show with Jay Leno, The Late Show with David Letterman and more. A chef, culinary instructor and professional speaker, she is author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body.
She is the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and the body that they deserve.
Chef AJ was the Executive Pastry Chef at Sante Restaurant in Los Angeles where she was famous for her sugar, oil, salt and gluten free desserts which use the fruit, the whole fruit and nothing but the whole fruit.
Chef AJ is also creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian, and is proud to say that her IQ is higher than her cholesterol. Chef AJ holds a certificate in Plant-Based Nutrition from eCornell and is a member of the American College of Lifestyle Medicine.
Dr. Richard Oppenlander
Dr. Richard Oppenlander is a sustainability consultant, researcher, and author whose award winning book, Comfortably Unaware has been endorsed as a must-read by Ellen DeGeneres, Dr. Jane Goodall, and Dr. Neal Barnard, among others. Dr. Oppenlander’s most recent book titled, “Food Choice and Sustainability: Why Buying Local, Eating Less Meat, and Taking Baby Steps Won’t Work”, has won numerous awards including the 2014 International Book Award and the 2014 Green Book Festival Award and is being used by think tanks and strategists for developing initiatives to advance change.
Dr. Oppenlander is a much sought after international lecturer on the topic of food choice and how it relates to sustainability and served as the lead consultant for two new full-length environmental documentary films. He also serves as an advisor to world hunger projects in developing countries and with municipalities in the U.S. Dr. Oppenlander has spent the past 40 years studying the effects food choices have on our planet and on us. He started an organic plant based food production company, operates an animal rescue sanctuary (with his wife Jill), and is the founder and president of the non-profit organization, Inspire Awareness Now. Visit the Comfortably Unaware website for more.
Robert Ostfeld, M.D., MSc.
Robert Ostfeld, M.D., MSc., a cardiologist, is the founder and director of the Cardiac Wellness Program at Montefiore, an Associate Professor of Clinical Medicine at the Albert Einstein College of Medicine and the Associate Director of the Cardiology Fellowship at Montefiore-Einstein.
Dr. Ostfeld earned his BA from the University of Pennsylvania, graduating Summa Cum Laude and Phi Beta Kappa; his MD from Yale University School of Medicine; and his Masters of Science in Epidemiology from the Harvard School of Public Health. Dr. Ostfeld completed his medical internship and residency at the Massachusetts General Hospital and his cardiology fellowship and research fellowship in Preventive Medicine at Brigham and Women’s Hospital – both teaching hospitals of Harvard Medical School.
His professional interests include cardiovascular disease prevention, medical education and clinical research. He earned the Outstanding Full Time Attending of the Year award at Montefiore for excellence in teaching medical residents; the Program Director’s Award for dedicated service on behalf of the Montefiore-Einstein Cardiology Fellowship; and was elected to the Leo M. Davidoff Society at Einstein for outstanding achievement in the teaching of medical students.
Jane Esselstyn, R.N.
Jane Esselstyn is a fresh and charismatic voice on the plant-based, whole food diet. She brings her perspective and passion as a long-time health and sexuality educator to creating on-ramps to the plant-based way of life. Jane is an avid and inventive designer of plant-based recipes and the co-author of The Prevent and Reverse Heart Disease Cookbook with her next door neighbor and mom, Ann.
Jane has worked as a science, outdoor, and health educator for over 25 years. During her years teaching sex ed to middle school kids, she has developed a powerful curriculum around healthy sexuality and development in the digital age. A tireless champion for kids and their health, Jane brings remarkable clarity, compassion, and humor to the most difficult conversations—for kids and parents alike. Jane met her husband and fellow educator, Brian Hart, while working as a field instructor for Outward Bound. They have three plant-based children. Jane graduated from the University of Michigan, where she competed nationally as a recruited swimmer and rower, and earned a B.S in Nursing from Kent State University.
Matt Frazier ‘The No-Meat Athlete’
Matt Frazier is an author, entrepreneur, and vegan ultramarathoner, best known as the founder of the No Meat Athlete movement.
Matt and his work have been featured in books including Rich Roll’s Finding Ultra, Brendan Brazier’s Thrive Foods, Seth Godin’s What to Do When It’s Your Turn, and Heather Crosby’s Yum Universe; print magazines such as Runner’s World, Trail Runner, and Canadian Running; and online publications including the Huffington Post, Forbes, Business Insider, WebMD, Shape, Competitor, Copyblogger, and Zen Habits. His first book, No Meat Athlete: Run on Plants and Discover Your Fittest, Fastest, Happiest Self, published by Fair Winds Press, has sold over 25,000 copies and reached #1 in Amazon’s “Running and Jogging” category in October 2013. And in 2015, Greatist named Matt one of the 100 Most Influential People in Health and Fitness.
Matt works full-time on his business, No Meat Athlete, in Asheville, North Carolina, where he lives with his wife, two young children, and two rescued dogs.
Douglas J. Lisle, Ph.D., Psychologist
Dr. Doug Lisle received his Ph.D. from the University of Virginia, and taught at Stanford University before becoming the Director of Research for the TrueNorth Health Center in Northern California. He is the co-author of The Pleasure Trap: Mastering the Hidden Force that Undermines Health and Happiness. Dr. Lisle also serves as the psychologist for The McDougall Wellness Program, and is in private practice in Santa Rosa, California. He is the founder of a new perspective in motivational psychology called Esteem Dynamics. Visit
Dr. Tom Campbell
In addition to being medical director of the T. Colin Campbell Center for Nutrition Studies, Dr. Campbell co-founder and clinical director of the University of Rochester Program for Nutrition in Medicine. The UR Program for Nutrition in Medicine is a groundbreaking, clinically-oriented approach to prevention and treatment through diet and lifestyle changes. A board certified family physician, he also sees patients part time in an traditional primary care practice in Rochester, NY.
Tom is the author of The Campbell Plan, The Simple Way to Lose Weight and Reverse Illness, Using The China Study's Whole-Food, Plant-Based Diet. This follows on the heels of his co-authoring, with his father T. Colin Campbell, PhD, The China Study, The Most Comprehensive Study of Nutrition Ever Conducted and The Startling Implications for Diet, Weight-Loss, and Long-Term Health. The China Study has sold over a million copies and helped to inspire other successful works, including the documentary Forks Over Knives, released in 2011.
Jason Wrobel dishes up a sublime fusion of food and humor to help you live to 100. He focuses on whole foods and big flavors as the author of Eaternity: More Than 150 Deliciously Easy Vegan Recipes for a Long, Healthy, Satisfied, Joyful Life. Jason turns up the heat on powerful everyday superfood ingredients proven to increase your longevity and serves them up as culinary masterpieces. With an emphasis on radical simplicity and artful presentation, he imbues his ecstatic food creations with the energy of fresh and organic produce. The healing properties and outrageous tastes of his dishes have rendered his recipes hands-down favorites among celebrity clients, and regular folk alike. J-Wro fans Woody Harrelson, Jeremy Piven, Robin Wright, Sigourney Weaver, John C. Reilly, Flea, Steve Buscemi, Isabelle Adjani and Russell Simmons, consistently rave about his delicious and innovative culinary creations.
After graduating from the Living Light Culinary Institute and earning certification as Certified Raw Food Chef and Instructor, Jason went onto to apprentice with the industry’s finest and most revered talents in New York City, Detroit and Los Angeles. As Executive Raw Food Chef at the award-winning Café La Vie in Santa Cruz, California, Jason highlighted the amazing local produce from Northern California’s central coast, taking innovative simplicity to soaring new heights. His other career highlights include winning the inaugural World’s Best Raw Ice Cream Competition in Los Angeles and being the first vegan chef ever to present live at the prestigious Pebble Beach Food & Wine festival.
Jason hosts the popular YouTube channel The J-Wro Show showcasing healthy recipes, lifestyle transformation tips and epicurean entertainment. His Cooking Channel television series, How to Live to 100, is the first primetime vegan cooking series in TV history, which has taught people worldwide how to prepare easy and nutritious plant-based foods.
This Live activity, Remedy Food Live Event - Toronto, with a beginning date of 06/17/2016, has been reviewed and is acceptable for up to 8.25 Prescribed credits by the American Academy of Family Physicians. Physicians should claim only the credit commensurate with the extent of their participation in the activity.