Speakers

Milton Mills, MD

Milton Mills, MD

 

Milton Mills, MD practices urgent care medicine in the Washington D.C. area, and has served previously as Associate Director of Preventive Medicine and as a member of the National Advisory Board, for Physicians Committee for Responsible Medicine (PCRM). He has been a major contributor to position papers presented by PCRM to the United States Department of Agriculture regarding Dietary Guidelines for Americans and has been the lead plaintiff in PCRM’s class-action lawsuit that asks for warning labels on milk.

 

Victoria Moran

Victoria Moran

 

 

Victoria Moranis the author of books including the best-selling Creating a Charmed Life, Main Street Vegan, The Good Karma Diet, and The Main Street Vegan Academy Cookbook, co-authored with JL Fields. A two-time Oprah guest, Victoria has also appeared on Today and NPR’s All Things Considered. She speaks on health, wellbeing, and eclectic spirituality for association and organization audiences throughout North America, the UK, and Iceland.

Dr. LeAnn Fritz, DNM, Phd

Dr. LeAnn Fritz, DNM, Phd

 

Dr. LeAnn Fritz has a degree in Exercise Science, a Masters Degree in Live and Vegan Nutrition and a Ph.D. in Natural Medicine with an emphasis in Quantum Physics. She is a nationally trusted practitioner, researcher, entrepreneur, speaker and author who LOVES to empower others to achieve optimal wellness! Dr. Fritz is one of the few practitioners who uses a truly quantum approach to optimal health by recognizing the role of not only food, sleep, and exercise but also emotions, stress, and environment on one’s overall wellness. She is also the author of the practical book, “Get Healthy Now”, a great resource to jump start your health journey.

Zac Weston

Zac Weston

 

An active member of the Effective Altruism community, Zak holds a B.A. in Business Management from Cedarville University and joined the Good Food Institute (GFI) after several years of experience in sales and marketing with several start-ups. At GFI, Zak works with leading grocery chains, foodservice brands, and food manufacturers to help increase the quality and quantity of their plant-based product offerings. To learn more about GFI’s work, please visit www.gfi.org.

 

Dan McKernan

Dan McKernan

 

Dan is the Founder and Executive Director of Barn Sanctuary, a family-operated farm animal sanctuary in Chelsea, Michigan. Passionate about animal welfare, Dan quit his career in technology and founded Barn Sanctuary in 2016 with the mission of rescuing and rehabilitating farm animal refugees and spreading the message of compassion. A passionate advocate for animals, Dan strives to lead a new and diverse generation of people towards a plant-based lifestyle for the sake of animals.

Cooking Demo Presenters

Chef Drake Harper

Chef Drake Harper

 

Chef Drake Harper is from the local West Michigan area, Chef Drake Harper is ready to share his culinary skills with you! Chef Drake is a Culinary Artisanal Chef, devoted to the craft of cooking.

Chef Amber Poupore

Chef Amber Poupore

 

Chef Amber has worked for over a decade at the premier plant-based restaurant, Inn Season Cafe; opening her own plant-based establishments, Cacao Tree Cafe, The Clean Plate, and a catering business. Her passion for providing well balanced, enriching and nourishing foods is representative through her involvement and commitment to her clientele and the community. Amber is also involved with educational and instructional classes throughout southeastern MI, including the medical students at universities and corporations such as GM and Wayne State. She has recently been featured in the full-length documentary “Eating You Alive” and has appeared frequently on Fox 2 News Channels 4 and 7, as well as numerous articles in local publications.

Cacao Tree Café and The Clean Plate

(586) 580-3293

(313) 574-6355

apoupore@cacaotreecafe.com

 

Chef Quiana 'Que' Broden

Chef Quiana 'Que' Broden

 

Chef Quiana “Que” Broden, renowned chef and vegan food blogger, has 15 years of experience in the food service and entertainment industries, as both a personal chef and food connoisseur, respectively. Through existing relationships with local, social and community groups, ongoing relationships with specialty grocers, and her elite clientele, she has pushed forward her mission to teach people how to EAT TO LIVE, by introducing more plant based meals into everyday living.

Cooking with Que has become the space to allow Vegans and Meat Eaters to coexist. With live demonstrations and living recipes, Cooking with Que satisfies every appetite at the table.

 

Paul Vugteveen

Paul Vugteveen

 

Paul Vugteveen is the chef and co-owner of OPEN Vegan Eats in Kalamazoo, MI and serves the greater West Michigan area. OPEN Vegan Eats works to create food and foodspaces that are open and welcoming, offering small and large scale catering, pop-up events, cooking classes, personal chef services, industry services, and more. OPEN Vegan Eats serves intentional food of the highest quality.

Paul’s most notable past work experiences are with Pierce Cedar Creek Institute in Hastings, MI, Zingerman’s Bakehouse in Ann Arbor, MI, Avalon International Breads in Detroit, MI, and JW Marriott Grand Rapids, Grand Rapids, MI. It was during his time spent with Brines Farm in Dexter, MI, that he laid the groundwork for his critical perspective on food systems.

Paul also has the valuable experience of living with type 1 diabetes, a chronic autoimmune disease which has given him a unique understanding of the connection between food and health.

Chef Paul Vugteveen
paul@openveganeats.com
(269) 220-0915
www.openveganeats.com
Facebook: www.facebook.com/openveganeats
Instagram: @openveganeats
Twitter: @openveganeats

 

Sheri Orlekoski, RN, PCRM, BS Health Administration

Sheri Orlekoski, RN, PCRM, BS Health Administration

Sheri is a Plant Powered RN with the mission to empower others to live their most vibrant life through education and support. Certified in Plant Based Nutrition through eCornell and the T. Colin Campbell Center for Nutritional Studies, Sheri is also a Certified Food for Life Instructor with PCRM.org.  Sheri founded the Grand Rapids Plant Based Nutrition Support Group, “Powered for Health,” is a PlantPure Nation group leader and serves on the Board of Directors for the Plant Based Prevention of Disease Conference (P-POD.org).

 

Delmas G. Sroufe

Delmas G. Sroufe

Del’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 local chef.

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, The China Study Quick and Easy Cookbook published in May of 2015, and The China Study Families Cookbook published in May of 2017