Del Sroufe is a Culinary Specialist with the T. Colin Campbell Center for Nutrition Studies (CNS) and the host of CNS Kitchen, a supportive group for those looking to adopt a whole food, plant-based lifestyle. Del has owned and operated several plant-based businesses, worked as a plant-based personal chef, and written four cookbooks, including the New York Times bestseller Forks Over Knives—The Cookbook.

Sharme Ridley is a Rouxbe certified plant-based cooking enthusiast who specializes in creating Creole inspired dishes. Overcoming a host of health issues after adopting a plant-based diet, she now inspires others to follow a whole food, plant-based (WFPB) lifestyle through her efforts with Plant Based Atlanta, a PlantPure Communities pod, and Atlanta Creole YouTube channel, where she offers WFPB cooking demonstrations. She is also one of the hosts for CNS Kitchen, a T. Colin Campbell Center for Nutrition Studies (CNS) plant-based support group. Sharme earned the CNS eCornell Plant Based Nutrition Certificate and is a Licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine (PCRM). She is a retired public school teacher with a B.S. in Secondary Education, a M.S. in Educational Administration, and an EdS in Curriculum and Instruction.