Rachael Brown earned a plant-based nutrition certification and food and sustainability certification from the T. Colin Campbell Center for Nutrition Studies and eCornell. After being diagnosed with high cholesterol in her late 20s, she discovered The China Study and transitioned her family to the whole-food, plant-based, no-oil (WFPBNO) lifestyle, and her cholesterol immediately dropped 50 points. She has been an adjunct professor in nutrition and wellness, a certified yoga and Pilates instructor, and a licensed massage practitioner. Learn more at www.forforkssakebook.com