Part I: D. Anthony Evans, Train 2 Live

D.

Anthony Evans knows what it takes to face down life’s biggest

challenges and beat them. A child of a single mom, he was born with

Neurofibromatosis (NF) a rare genetic condition where dangerous tumors

grow on nerve tissue. Often benign, they can become malignant, resulting

in Malignant Peripheral Nerve Sheath Tumors (MPNST), an aggressive form

of cancer. In 2012, D. was diagnosed with MPNST. Nine life-or-death

surgeries risking paralysis within eleven months followed as doctors

removed 325 tumors, one of them over two pounds. D. was given six months

to live. Survival rates are low, but there are those who survive. It

has been over four years.

Part II: Garth Davis, Proteinaholic

Garth

Davis, M.D., is the medical director of the Davis Clinic at the

Methodist Hospital in Houston, Texas, and starred on the hit TLC show

Big Medicine. He is certified by the American Board of Surgery and is a

Fellow of the American College of Surgeons and a Fellow of the American

Society for Metabolic and Bariatric Surgery. Recently named a “Super

Doc” by Texas Monthly, he has been featured in The Houston Chronicle and

other outlets. Garth lives in Houston with his family. He is the author

of Proteinaholic: How Our Obsession With Meat Is Killing Us and What We Can Do About It (HarperOne).

Part I: Leigh-Chantelle Leigh-Chantelle

is a published author, international speaker consultant,

singer/songwriter and blogger who lives mostly in Brisbane, Australia.

She has run the online vegan community Viva la Vegan! since 2005,

bringing positive education, information and vegan outreach to a

worldwide audience. Leigh-Chantelle gives lectures, workshops,

consultations, and coaching for Understanding Social Media, Staging

Effective Events, and Vegan Health Lifestyle.Part II: Del SroufeDel’s

cooking career began when he was just eight years old; creating dishes

from whatever he could find in his father’s kitchen. By age of thirteen

he was flaunting his culinary talents by preparing family dinners, much

to his mother’s delight. After high school Del shelved his love for the

kitchen and sold men’s clothing while he attended The Ohio State

University School of Business. Selling suits and ties did not polish

Del’s wing tipped shoes so he set out to pursue his passion, cooking. He

landed a position at one of Columbus, Ohio’s premier vegetarian

restaurants, The King Avenue Coffeehouse, and began to establish himself

as a leader in the industry. In 1997 Del opened his own bakery, Del’s

Bread, where he created, prepared and served delicious vegan pastries,

breads, potpies, calzones, smoothies and other sorted delicacies to the

palate of his Columbus based clientele. In 2001, Del transitioned from

his bakery business to start a vegan Personal Chef Service, preparing

eclectic plant-based cuisine to his already captivated audience. During

this time, he developed what became a very popular cooking class series,

sharing many of the delicious recipes he had created over the years

with his students. In 2006, Del joined Wellness Forum Foods as Executive

Chef, where today he continues the tradition of delivering great

tasting plant-based meals to clients locally and throughout the

continental United States. Del continues to teach cooking and health

classes and is a keynote speaker at local venues and events around the

country. Del is the author of Forks over Knives: the Cookbook, on the

New York Bestseller list for more than 30 weeks; Better than Vegan, the

story of his struggle with weight loss and gain, and how he managed to

lose over 200 pounds on a low fat, plant based diet and; The China Study

Quick and Easy Cookbook due to be published.TOTAL HEALTH CONFERENCEPart III: T. Colin CampbellFor

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.Dr. Campbell’s expertise and scientific interests encompass

relationships between diet and diseases, particularly the causation of

cancer. He has focused on nutritional status and long term health.

Surprisingly, Campbell started his life on a dairy farm, but is now

widely-known for researching links between animal-based protein diets

and disease.Campbell has conducted original research both in

laboratory experiments and in large-scale human studies; received over

70 grant-years of peer-reviewed research funding (mostly with NIH), has

served on several grant review panels of multiple funding agencies, and

has authored over 300 research papers. Campbell has served on many

nat

Caryn Hartglass Gary De Mattei, Tune In Love!REAL Founders talk about what to do on Valentine’s Day: Fall in love with yourself and go vegan!

Part I: Caitlin Galer-Unti, Vegan Travel GuideCaitlin Galer-Unti is the author of The Vegan Word. She has been vegan since 2008, and loves helping others go and stay vegan, and enjoy a sometimes healthy and always delicious vegan life. She has been to 23 countries and counting since going vegan!

Part I: Jasmin Singer, Always Too Much and Never EnoughJasmin Singer is the co-host of the award-winning weeklyOur Hen House podcast and had a two-year stint co-hosting the Our Hen House TV show. Jasmin is the co-founder and Executive Director of Our Hen House, a nonprofit multimedia hub working to change the world for animals. Also with Our Hen House, she produces an online magazine (as the editor as well as a regular contributor) and a video production unit. She is a regular public speaker on the subjects of veganism and activism, and travels throughout the country (and beyond) to give workshops and keynotes at venues such as conferences, Vegetarian Food Fests, law schools, and universities. Her work has been featured in various mainstream media outlets, and she has extensive experiences on both sides of the microphone. Jasmin has a Masters in Experiential Health and Healing (The Graduate Institute), and a Holistic Health Certification from the Institute for Integrative Nutrition and a BFA in Acting from Pace University.Part II: Howard Jacobson, Plant YourselfHoward Jacobson, PhD, runs TriangleBeWell.com, a health consulting service that empowers people to go from managing conditions to achieving true wellness. As a researcher, educator, and coach, Howard helps clients make informed decisions and take control of their health destiny. Howard is also the host of the Plant Yourself Podcast, and contributing author to WHOLE: Rethinking the Science of Nutrition, by T. Colin Campbell, PhD, and Proteinaholic, by Garth Davis, MD. Howard lives with his family in Pittsboro, North Carolina, where he likes to garden, practice Russian Martial Arts, play Ultimate Frisbee, and run the “No Soup For You” chicken sanctuary.

Part I: Aubry Walch and Ryan Strandjord, The Herbivorous ButcherSister and brother duo Aubry and Kale Walch have spent the last several years perfecting The Herbivorous Butcher’s deliciously deceiving meat-free meats. Aubry has been a vegan for 18 years and has spent over a decade creating meat-free alternatives to many the foods that she grew up with on Guam, a place where cooking was a deep-rooted part of everyday life and each meal consisted of at least two different kinds of meat or seafood, not to mention a wide variety of flavors, spices, and textures, blending Guamanian cuisine with culinary cultures from across the world.After years of watching Aubry thrive as a strict vegan, Kale Walch followed suit and became vegan. Over the past four years, he has developed a keen sense for the many ingredients and methods that go into making the most flavorful, nutritious and satisfying meat alternatives. Having made the change from omnivore to vegan more recently, he is able to invoke the flavors of his previous “meat palate” to create realistic and tastefully accurate meat-alternatives.Aubry Walch is President of The Herbivorous Butcher, and Ryan Strandjord is Vice President/Chief Marketing Officer.Part II: Deanna Dylan Scott, One Vegan MamaDeanna Dylan Scott is an actress and writer living in Los Angeles. She is the author of the book One Vegan Mamawhich she will be discussing. She also writes a monthly column for The New Vegan Times. She served on the Tarzana Neighborhood Council board for 2 years and created The Animal Welfare committee. She takes special interest in the welfare of children and animals. She has a 4-year-old daughter named Ever who is her vegan animal rescuer sidekick.

Part I: Donna Zeigfinger, Vegan TravelSeasoned world traveler Donna Zeigfinger founded Green Earth Travel in 1997 with one mission in mind: to provide a wide range of travel options for people who crave adventure and care about the planet. Since then, the company has remained on the cutting edge of conscientious traveling and become the nation’s premiere vegetarian/vegan/eco travel agency.Green Earth Travel lives up to its name by booking tours that promote sustainability, biodiversity and leaving a light footprint on the planet. Donna uses her own eco-travel experiences to meticulously plan each vacation package and turn fantasy vacations into reality. She specializes in creating customized Volunteer Vacation and Adventure Travelpackages for groups, individuals, couples and families.Donna doesn’t do cheap cookie-cutter vacations. Instead, she consults with each prospective client to identify exactly what they want to get out of their trip, and then helps people choose from a menu of options. After that, she makes all the arrangements – taking the stress and worry of pre-trip preparation completely off of her clients’ shoulders. The personal touch Donna brings to vacation planning, as well as her attention to detail and outstanding customer relations, are all part of what make Green Earth Travel’s signature travel services special.

Part I: Michael Bedar, Sweet Healing: A Whole Health JourneyMichael Bedar is an avid natural foods and health researcher and author, and the Co-Director of the East Bay Healing Collective in Berkeley, California. He graduated from UC San Diego where he studied and researched Environmental Health. Later, for his master’s thesis at the Cousens School of Holistic Wellness, he surveyed 200 people on their happiness and satisfaction with their nutrition and health outcomes, and turned the data into a page-turner of a parable, the acclaimed novel, Sweet Healing: A Whole Health Journey. Learn more about Sweet Healing at www.readsweethealing.com. Bedar is also the Associate Producer of several hit documentaries about the natural world, food, and health. He has been a natural health guide for ten years.

Part II: Michelle McMacken, MD, Medical Weight-Loss Program with Plant-Based NutritionMichelle McMacken, MD, is a board-certified internal medicine physician and AssistantProfessor of Medicine at NYU School of Medicine. An honors graduate of Yale University andColumbia University College of Physicians and Surgeons, she has more than ten years’experience practicing primary care, directing a medical weight-loss program, and teachingdoctors-in-training at Bellevue Hospital Center in New York City. Dr. McMacken is anenthusiastic supporter of plant-based nutrition and is committed to educating patients anddoctors about the power of healthy eating and lifestyle modification. She has a Certificate inPlant-Based Nutrition from Cornell University.

Gary De Mattei, Holiday FavoritesREAL co-founder, Gary De Mattei joins Caryn Hartglass to talk about favorite vegan holiday recipes. Email us with your favorite recipes to share on the show or call in during the program at 1-888-874-4888.