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Agenda and Speakers

Program Agenda

Cooking Summit

Eat. Play. Cook. Learn.

Rumbling Bald Resort, Lake Lure, North Carolina

Sunday, October 9

  • 4:00 PM Check-In and Registration
  • 6:00 PM Dinner
  • 7:15 PM Welcome
  •  7:45 PM Keynote: Dr. T. Colin Campbell, Why a WFPB Diet?

Monday, October 10

  • 7:30 AM Breakfast
  • 9:00 AM Large Group Cooking
  • 10:30 AM Hands-On Cooking w/Lunch
  • 1:30 PM Sharing and Q&A
  • 2:00 PM Break
  • 4:00 PM Hands-On Cooking w/Dinner
  • 7:00 PM Sharing and Q&A
  • 8:00 PM Music, Dancing and Tea Ceremony

Tuesday, October 11

  • 7:30 AM Breakfast
  • 9:00 AM Large Group Cooking
  • 10:30 AM Hands-On Cooking w/Lunch
  • 1:30 PM Sharing and Q&A
  • 2:00 PM Break
  • 4:00 PM Hands-On Cooking w/Dinner
  • 7:00 PM Sharing and Q&A
  • 8:00 PM Game Night

Wednesday, October 12

  • 7:30 AM Breakfast
  • 9:00 AM Large Group Cooking
  • 10:30 AM Hands-On Cooking w/Lunch
  • 1:30 PM Sharing and Q&A
  • 2:00 PM Break
  • 4:00 PM Hands-On Cooking w/Dinner
  • 7:00 PM Sharing and Q&A
  • 8:00 PM Movie Night

Thursday, October 13

  • 7:30 AM Breakfast
  • 9:00 AM Large Group Class
  • 10:30 AM Hands-On Cooking w/Lunch
  • 1:30 PM Sharing and Q&A
  • 2:00 PM Break
  • 4:00 PM Hands-On Cooking w/Dinner
  • 7:00 PM Sharing and Q&A
  • 8:00 PM Evening Celebration

Friday, October 14

  • 7:30 AM Breakfast
  • 9:00 AM Closing Remarks
  • 10:00 AM Checkout

Speakers

Dr. T. Colin Campbell is a Professor Emeritus at Cornell University and is most well-known for co-authoring the bestselling book The China Study (2004) with his son, Thomas Campbell, MD. His legacy, the China Project, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell’s expertise and scientific interests encompass relationships between diet and diseases, particularly the causation of cancer. 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. Since the publication of The China Study in 2005, Dr. Campbell has given more than 600 lectures in the U.S. and abroad, and has been featured in several documentaries, such as “Forks Over Knives” (2011). More recently, Campbell published Whole (May 2013), as well as The Low-Carb Fraud (Feb 2014).

Chef Del Sroufe’s passion for cooking began at eight years old and never faded. In 1989 he went to work for one of Columbus’ premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del’s Bread, a vegan bakery.  In 2006, Sroufe joined Wellness Forum Foods as co-owner and chef. Sroufe also joined The Wellness Forum as a member where, after a lifetime of yo-yo dieting, he has lost over 200 pounds on a low fat, plant-based diet. Sroufe is the author of Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives and The China Study: Quick and Easy Cookbook and Better than Vegan; 101 Favorite Low Fat, Plant Based Recipes. Del continues to teach cooking and health classes and is a keynote speaker at local venues and events around the country.

Leslie Haas lives in Bluffton, South Carolina where she is an officer and co-founder of the “Eat Smart, Live Longer” club in Sun City Hilton Head.  She and her sisters have assisted hundreds of residents in their community to embrace the concept of a low-fat, whole foods plant-based diet and along with it, a whole new world of fresh flavors and vibrant health. In 2014 she became a certified cooking instructor through The Physician’s Committee for Responsible Medicine’s “Food for Life” program and in 2016 earned her Certificate in Plant Based Nutrition through the T. Colin Campbell Center for Nutrition Studies and Cornell University. Leslie has been interviewed and had recipes featured in multiple local newspapers and promoted by the Physician’s Committee for Responsible Medicine and offers cooking courses in Employee Wellness, Weight Management, Cancer Prevention and Survival, Diabetes and Healthy Eating for Kids.

Danielle Bussone is a free-lance writer, and an avid cook. After discovering the healing powers of food, she became fascinated with creating dishes that were not only health-promoting but bursting with flavor. She is a graduate of Cornell University’s certification program in plant-based nutrition and is also a certified wellness coach. She is author of, “Time For Change: Whole Foods For Whole Health!” and is currently completing “Time For Change: Ethiopian.” Danielle and her husband Rich, co-founded Veggin’ Out And About!, a food and travel blog for plant-based diners. She serves as a restaurant reviewer and writer for Veggin’ Out And About!, as well as editor for contributors from across the globe.  Danielle is currently working on several cookbooks of plant-based cuisines from the US and around the world. She and Rich divide their time between SW Virginia and East Tennessee, where they live with two dogs and two cats, collectively known as their “Beloved Monsters.”

Terri Edwards is the creative blogger behind EatPlant-Based.com and began her health journey in February 2013, after watching the documentary, Forks Over Knives, while searching for nutrition options due to numerous health issues including arthritis, high cholesterol, high blood pressure, and adult acne. After resolving her medical issues and losing over 50 pounds through plant-based nutrition, Terri became passionate about sharing her story and the power of food for healing the body. She is a licensed Food for Life instructor with Physicians Committee for Responsible Medicine and earned her Plant-Based Certification through Cornell University’s T. Colin Campbell Center for Nutrition Studies. Terri teaches nutrition education and cooking classes at medical facilities (including a large cancer center and research institute) throughout Upstate SC & Western NC and reaches over 140 countries with her recipes, kitchen tips, and health information through her blog and website.

Whitney Ross is a motivational nutritionist, community coach, and fitness fire builder. He loves uncovering and unleashing possibility in those he encounters. Whitney is a collaborative in the trenches leader with a heart for people and a hunger to change the world. He is a graduate of the University of Tennessee Culinary program and holds certifications in Plant Based Nutrition from the T. Colin Campbell Center for Nutritional Studies as well as Plant Based Sports Nutrition from Matthew Kenney Cuisine. This recovering vegetable villain began his career at 12 yrs old shining shoes on a city street corner. He still believes that simply shared stories bring life, laughter, and joy. We call it soul to smile. He’s a Tennessee boy with sandy, sunburned South Carolina feet and a tiny cabin, minimalist at heart. From a Jungle Captain in the Florida wild, to a wrangler of a Middle School minds, to a caretaker in the Apple orchard, Whitney is excited to bring his inspiration to the scruffy city of Knoxville and beyond.

Kim Campbell is the author of the PlantPure Nation Cookbook and the Director of Culinary Education at PlantPure Nation. She developed over 150 delicious whole food plant based recipes using no processed oils. Her next book, The PlantPure Kitchen Cookbook, is to be released in January 2017. Kim graduated from Cornell University with a BS in Human Service Studies with a concentration in Nutrition and Child Development. She also studied Education at the graduate level and went on to a teaching career, working in multiple grades from elementary to high school. Her passion has always been nutrition education for children, families, and adults. Most recently, Kim has worked with her husband, Nelson, at PlantPure Nation promoting a whole foods plant­-based diet. She has contributed recipes, developed and tested products, helped in daily food production, and taught culinary classes. This experience has allowed her to hone her culinary skills, especially in understanding how to create flavors, textures and presentations that appeal to mainstream consumers experiencing a plant-­based diet for the first time.

Dr. LeAnne Campbell is the President and Founder of Global Roots. She received her B.S. and M.S. degrees from Cornell University in Human Service Studies and her Ph.D. from UNC Chapel Hill in Education. She has served on the faculty at Nazareth College in Rochester NY, Mississippi State University and at Duke University’s Latin American and Caribbean Studies program, where she designed education initiatives, leadership programs, and professional teacher training programs. With over 30 years of experience, her research and initiatives have helped to build vibrant, inclusive communities and greater cultural awareness. Furthermore, she has over 25 years of experience living, researching, working and teaching in the Dominican Republic. Daughter of T. Colin Campbell and mother to two sons who she raised on a plant-based diet, LeAnne wrote The China Study Cookbook in 2013 to help others transform their individual health and the health of the entire family through her helpful tips on substitutions, keeping foods nutrient-rich, and transitioning to a plant-based diet.