Evelisse Capó, received a Bachelor of Science in Engineering from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. While practicing clinical pharmacy, she witnessed the pain and suffering of many chronically ill patients in hospitals and long-term care institutions. Questioning the effectiveness of the conventional approach to treating diseases such as cancer, diabetes, and heart disease, she trained in Culinary Medicine and founded The Food Pharmacy (thefoodpharmacy.com) / Farmacia en La Cocina (farmaciaenlacocina.com) where she provides guidance and support to those looking to adopt a whole food plant-based lifestyle. She is a diplomate of the American College of Lifestyle Medicine and a past student of the CNS and eCornell Plant-Based Nutrition Certificate. Evelisse is the Executive Director of Spanish Programs and Culinary Content for the T. Colin Campbell Center for Nutrition Studies. Dr. Capó is a licensed PCRM’s Food for Life Program Instructor and collaborated in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. She is an active board member and speaker for the Casa Vegana de La Comunidad non-for-profit organization in Puerto Rico. Evelisse lives in Florida and shares her life with her husband, four plant-based children and three dogs.
Chef Del Sroufe currently works as Culinary Specialist at The T. Colin Campbell Center for Nutrition Studies. He works with those who are looking to adopt a whole food, plant-based diet, or who struggle to lose weight and keep it off. In 2006, Del joined Wellness Forum Foods as Executive Chef, where today he continues the tradition of delivering great tasting plant-based meals to clients locally and throughout the continental United States. Del continues to teach cooking and health classes and is a keynote speaker at local venues and events around the country. Del is the author of The New York Times bestseller Forks Over Knives Cookbook; Better Than Vegan, the story of his struggle with weight loss and gain, and how he managed to lose over 200 pounds on a low fat, plant based diet and; The China Study Quick and Easy Cookbook and; The China Study Family Cookbook.
Alison Ozgur is a master’s level registered dietitian nutritionist and wellness expert with advanced training and expertise in whole food, plant-based nutrition. In 2012 she co-authored her first book, Go Beyond Good: The Trail to a Lifetime of Health and Vitality! That same year she was invited to join the online instructor team at the T. Colin Campbell Center for Nutrition Studies, which has evolved into her current role as Director of Wellness Programs. Alison is a forever teacher and also offers lectures and workshops at Miraval Arizona Resort & Spa. Throughout her two-decade career as a registered dietitian, Alison has expanded her love of health and wellness as an author, college instructor, middle and high school health teacher, certified meditation and mindfulness teacher, and registered yoga teacher. She is a Diplomate of the American College of Lifestyle Medicine as a Certified Lifestyle Medicine Professional.
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.