Featured Interviews

 



Dr. Michael Greger

Author and health speaker
www.NutritionFacts.org

Dr. Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine.
His latest book, How Not to Die, became an instant New York Times Best Seller.



Tracye McQuirter, MPH.

Nutritionist and author of “By Any Greens Neccesary”
http://www.byanygreensnecessary.com

A vegan trailblazer, public health nutritionist, international speaker, author, and 30-year vegan, Tracye McQuirter, MPH, was named a national food hero changing the way America eats for the better by Vegetarian Times, and her national best-seller, By Any Greens Necessary, was the number one recommended vegan book on The Huffington Post.



Chef Richard Landau

Owner of Vedge, V Street and Whiz Kid
http://www.vedgerestaurant.com

Chef Rich Landau has been at the forefront of the vegetarian dining scene since he opened his first restaurant, Horizons, in 1994. His mission: to demonstrate the creativity and satisfaction of vegetable cuisine. Through the many years in the restaurant industry, teaching and consulting, and media appearances including winning Food Network’s Chopped, Landau has used the carnivore’s palate he grew up with to translate vegetarian cuisine to a broader audience.He is proud to have shaped the culinary landscape in Philadelphia and is committed to further raising the bar for vegetable cuisine across the country.



Chef Kate Jacoby

Owner of Vedge, V Street and Whiz Kid
http://www.vedgerestaurant.com

Chef Kate Jacoby studied French and Sociology at Georgetown. In 2001, she switched gears to join Landau at Horizons, the restaurant she had already grown to know and love as a customer. Her work on the line beside Landau helped hone her pastry skills and shaped her approach to desserts. A James Beard Nominated Pastry Chef, she strives to innovate vegan desserts and bring fresh ideas to rich, quality ingredients. In recent years, her focus also includes overseeing the Beverage Program where she takes the same approach to the cocktail list. A Certified Sommelier, her appreciation and enthusiasm for wine is evident in the thoughtfully-curated wine list.