2018 VegFest Speakers:
Speaker biographies are below presentation times.
Presentation Room #1
11:15: Introduction to VegMichigan
11:30-12:15: Preventing, Managing, and Reversing Diabetes with Diet Caroline Trapp, Nurse Practitioner
12:30-1:15: A Heart Doctor’s Tips for Good Health Dr. Joel Kahn, Clinical Professor of Medicine, WSU
1:45-2:30: Improving Your Game with a Plant-Based Diet Theo Riddick, Detroit Lions’ Starting Running Back
3:00-4:00: Eating for Health and Longevity Dr. Joel Fuhrman, Board Certified Family Physician and Nutritional Researcher
Presentation Room #2
Noon-12:45: Ahimsa: The Connection Between Yoga and Veganism Abby Bechek Hoot, Co-Director at House of Yoga and Certified Jivamukti Teacher
1:00-1:45: Transitioning to a Whole Foods Plant-Based Diet 101 Debby Knight Jones and Denise Kling-Pelto
2:00: The Humane Cowboy: Navigating the Road to Compassion from an Animal Agriculture Background Brece Clark Humane Educator and Sasha Farm Animal Caretaker
Cooking Demo Rooms 3 & 4
11:30-12:15: Room #3
12:30-1:15: Room #4
1:00-1:45: Room #3
2:00-2:45: Room #4
2:30-3:15: Room #3 Suzy Silvestre, Owner of Chive Kitchen in Downtown Farmington
Interpreters will be provided for the deaf & HOH
Theo Riddick is a starting running back for the Detroit Lions and is on pace to have his best season as a pro. He is in his 5th season in the NFL and was drafted by the Lions in 2013. He played college football at Notre Dame, where he was an integral piece to the Irish’s 2012 undefeated season. Head coach Brian Kelly referred to him as the “definition of a Notre Dame Football player”. At 5’10” and about 200 pounds, Riddick has tried to find a delicate balance between strength and speed, as one of the ascending pass-catching running backs in the league. In a Detroit News article, Theo Riddick stated that “I turned vegan over the summer. I’ve noticed a difference just with my energy level,” and went on to say, “I’m not a junk-food type of eater. I’m like a smoothie guy; I do a lot of fruit and throw my kale and all my protein in there and that’s how I get everything.” Theo will be discussing how his diet has been an important factor in this success.
Dr. Joel Kahn serves as Clinical Professor of Medicine, Wayne State University School of Medicine. He has authored 5 books, the latest of which is the Plant Based Solution. He is a Summa Cum Laude graduate of the University of Michigan School of Medicine. He writes health articles, is a commentator on Fox 2 News, has a national public TV show, The Whole Heart Solution, and has been seen on The Doctors and Dr. Phil show. Dr. Kahn has treated thousands of acute heart attacks during his career but he’d like to prevent them from happening in the first place. Dr. Kahn and his family are the owners of the very successful GreenSpace Cafe, a plant-based restaurant in downtown Ferndale, where they prove that healthy food can also taste great! He has been plant-based for over 40 years and lectures across the country on optimal health and diet. He can be found at www.drjoelkahn.com
Dr. Joel Fuhrman is a board-certified family physician, six-time New York Times best-selling author and internationally recognized expert on nutrition and natural healing, who specializes in preventing and reversing disease through nutritional methods. Dr. Fuhrman coined the term “Nutritarian” to describe his eating style, which is built on a diet of nutrient-dense, plant-rich foods. Dr. Fuhrman has authored numerous research articles published in medical journals and is on the faculty of Northern Arizona University, Health Science Division. He serves as President of the Nutritional Research Foundation. For over 25 years, Dr. Fuhrman has shown that it is possible to achieve sustainable weight loss and reverse heart disease, diabetes and many other illnesses using smart nutrition. In his medical practice, and through his books and television specials, he continues to bring this life-saving message to hundreds of thousands of people around the world. Dr. Fuhrman created the Nutritarian diet, an eating plan that incorporates the latest advances in nutritional science. At the center of the Nutritarian diet is the simple health equation, H=N/C. This equation expresses the concept that your health (H) is predicted by your nutrient intake (N) divided by your calorie intake (C). His ANDI scoring system (featured in Whole Foods Market), which measures the relative nutrient density of common foods, has directed millions of consumers to eat an anti-cancer diet-style.
Caroline Trapp is director of diabetes education and care with the Physicians Committee for Responsible Medicine. She is also a nurse practitioner specializing in the care of people with diabetes at Premier Internists, a division of the Millennium Medical Group, P.C., in Southfield, Mich. As the Physicians Committee’s director of diabetes education and care, Trapp manages a variety of diabetes prevention and reversal initiatives, including the development and distribution of resources for consumers and healthcare providers. She has collaborated with a number of Native American organizations to address the food-related epidemic of type 2 diabetes. She has also produced materials including a DVD and recipe booklet (available at www.ThePowerPlate.org) that were “Favorably Reviewed” by the American Association of Diabetes Educators. Trapp was awarded Oakland University’s Nightingale Award for Education and Research in 2012 and inducted as a Fellow of the American Association of Nurse Practitioners in 2013. Trapp received her Bachelor of Science in Nursing from the University of Michigan in Ann Arbor and her Masters of Science in community health nursing from the University of Pennsylvania in Philadelphia. She is board certified in adult primary care, advanced diabetes management, and diabetes education. She has worked with people with diabetes for more than 20 years and continues to see patients one day a week.
Sheena Monnin is a TV host, reporter, and actor, and is a twice-published author of self-help books that have received acclaim with readers across the country. She has been interviewed by CNN’s AC360, Inside Edition, Today Show, USA Today, Guardian, BBC, Buzz Feed, and many other media outlets. Sheena won the title of Miss Pennsylvania USA 2012 and competed at Miss USA in 2012. She is the CEO of Custom Life Design Consulting and uses her Masters in Psychology to speak to groups of young adults on the importance of purpose, kindness, and potential in their lives. Sheena is a Toastmaster and will serve as the Master of Ceremonies at VegFest.
Debby Knight Jones; BAS/CHES and Denise Kling-Pelto; CHNC are teachers and presenters for the Plant Based Support Group and Plant-Healthy Gals. Debby holds a Bachelor’s degree in Health Education from the University of Michigan, a Certification in Plant-Based Nutrition from Cornell University, a national certification as a Health Education Specialist, and she is a Registered Yoga teacher. Denise has completed a degree in Holistic Nutrition Consulting, a Certification in Plant-Based Nutrition and Healthy Heart from Cornell, and vegan chef training through the Natural Cooking School. She is also a Food for Life Instructor for the Physician’s Committee for Responsible Medicine. Using their lively banter to teach whole plant-based science and culinary support, to those wanting to transition into a whole plant-based lifestyle. Debby and Denise unravel obstacles to healthy eating with practical strategies and connections to PBNSG’s speakers, small groups, resources, hundreds of delicious recipes and comradery.
Brece Clark is a humane educator and animal caretaker at SASHA Farm Animal Sanctuary. He is a former horse trainer and dairy farmer. Since becoming vegan in 2013, Brece now uses that knowledge to better care for the animals he works to protect. He attended Grand Valley State University where he earned a Bachelor’s of Science degree in Wildlife Biology.
Quiana “Que” Broden, is a renowned vegan food blogger that has 15 years of experience in the food service and entertainment industries, as a personal chef, and food connoisseur, respectively. With 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 lives. 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.