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Kathryn Pollard is a graduate of, and former instructor for the CNS and eCornell Plant-Based Nutrition Certificate. Kathryn holds a Master's degree in Applied Clinical Nutrition from New York Chiropractic College.

Autumn Split Pea Soup with Barley
Autumn Split Pea Soup with Barley

Autumn months bring forth cooling temperatures and a desire for thick, warm, satisfying soups. This split pea soup highlights the root vegetables of fall.


Eating Plants to Address the Inflammatory State
Eating Plants to Address the Inflammatory State

C-reactive protein is a molecule produced in the body that is used as a non-specific marker of inflammation. This molecule can be measured in the blood and, although it doesn’t identify the source of inflammation, be it from an infection, injury or virus, its levels rise in response to inflammation in the body.


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