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Events

Upcoming event 05/17/2025

The Total Health Experience: Eat, Play, Learn

The T. Colin Campbell Center for Nutrition Studies is excited to present its Caribbean Beach immersion program at the Gran Ventana Resort—the perfect opportunity to relax, focus on wellness, and connect with a supportive community.

05/17/2025

Upcoming event 05/17/2025

WFPB Cooking: Gluten-Free Bread Baking for Beginners

Discover the joy of baking fresh, wholesome bread that’s not only gluten-free but also oil-free and fully whole food, plant-based (WFPB). This course is designed for the home cook who wants to move beyond store-bought options and create bread that’s both nourishing and satisfying. With Chef Del Sroufe as your guide, you’ll learn how to bake using simple, natural ingredients with no gums, no oils, and no refined flour. You’ll explore the power of whole grains and plant-based binders to build structure, flavor, and texture in every loaf. Whether you’re brand new to bread baking or simply looking to expand your gluten-free skills, this hands-on class is built to support your success. You'll gain a clear understanding of gluten-free doughs, how to work with them confidently, and how to avoid common mistakes, all in real time alongside Chef Del. By the end of the session, you'll have the techniques, recipes, and inspiration to bake your own delicious, healthy bread from scratch, right at home.

05/17/2025

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Megan Pincus Kajitani, M.A., is a professional writer and conscious lifestyle educator. She currently teaches “plant-based eating & heart-based living,” especially to women and moms, through her online project, Giraffe Revolution.

How One Lecture Made an Ocean of Difference

April 16, 2014 Updated by CNS on January 9th, 2025

All the health information in the Plant-Based Nutrition Certificate Program has been invaluable to me in my life and in my work as a writer and conscious lifestyle educator.

Megan Pincus Kajitani, MA

How One Lecture Made an Ocean of Difference

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Plant-Based Nutrition Certificate