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For 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.
Thomas M. Campbell, MD is the Medical Director of the T. Colin Campbell Center for Nutrition Studies, co-author of worldwide bestseller, The China Study and author of The China Study Solution. He is also the Medical Director of the University of Rochester Weight Management and Lifestyle Center at Highland Hospital.
Karen Campbell has been involved in discussions on the development of the Center from its beginning as a Foundation. Until recently, she was the Treasurer-Secretary of record.
Jody Kass brings to CNS her considerable experience in advocacy, nonprofit management, lobbying and strategic planning from her 30-year career in community revitalization.
Sylvester Johnson, Ph.D. first became interested in the effect of diet on health when his moodiness as a teenager evened out after including nutritional yeast in his diet. Later he learned that the Vitamin B Complex in the yeast supports his nervous system.
Michael C. Hollie, MD is a practicing physician board certified in Asthma, Allergy and Immunology. He is a member of the American College of Lifestyle Medicine and is a Fellow of the American Academy of Allergy, Asthma and Immunology and the American College of Allergy, Asthma and Immunology.
As the executive director of the American College of Lifestyle Medicine (ACLM), Susan serves on the American Board of Lifestyle Medicine, True Health Initiative, T. Colin Campbell Center for Nutrition Studies and The Plantrician Project boards of directors. Prior to joining ACLM, Susan founded The Plantrician Project and co-founded the CME accredited International Plant-based Nutrition Healthcare Conference, showcasing the efficacy of whole food, plant-based nutrition for disease prevention, treatment and reversal. In 2007, while serving as president of a worksite wellness company, she was introduced to The China Study, with this serving as the catalyst for her paradigm-shift.
A founding member and Fellow of the American College of Lifestyle Medicine, Michael Greger, MD, is a physician, New York Times bestselling author, and internationally recognized public speaker on nutrition, food safety, and public health issues. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine. His latest books— How Not to Die and the How Not to Die Cookbook became instant New York Times Best Sellers. He has videos on more than 2,000 health topics freely available at NutritionFacts.org, with new videos and articles uploaded every day.
Robert Ostfeld, MD, MSc, FACC, a cardiologist, is the Director of Preventive Cardiology, the founder and director of the Cardiac Wellness Program at Montefiore Health System, and an Associate Professor of Medicine at the Albert Einstein College of Medicine. Dr. Ostfeld earned his MD from Yale University; and his Masters of Science in Epidemiology from the Harvard School of Public Health. Dr. Ostfeld completed his medical internship and residency at the Massachusetts General Hospital and his cardiology fellowship and research fellowship in Preventive Medicine at Brigham and Women's Hospital - both teaching hospitals of Harvard Medical School.
Dr. Milton Mills is a graduate of Stanford University School of Medicine and a practicing urgent care physician in the Washington, DC metro area. Dr. Mills’ compassionate and encompassing worldview has led him to apply his knowledge about preventative healthcare toward the unique challenges of those who are under-served by the mainstream medical model: minority and less affluent populations. As Associate Director of Preventative Medicine for the Physician’s Committee for Responsible Medicine (PCRM), he co-authored articles on the Racial Bias in Federal Nutrition Policy published in the Journal of the National Medical Association. A powerful public speaker and most important, an empathetic healthcare ally, Dr. Mills is a foremost advocate for a whole food, plant-based diet.