Durham, North Carolina
Dilip Barman has been involved with plant-based eating for decades. In addition to being a Food for Life instructor, he hosts, through Triangle Vegetarian Society, the United States’ largest vegetarian (all vegan) Thanksgiving. He is Executive Producer of the film Code Blue that shows how lifestyle choices can profoundly affect health; the film had its international release on May 26, 2020.
Dilip is on the advisory board of The Plant-Based Network ; a “Vegan Information Point” and Speaker Bureau member of the American Vegan Society; and is North American representative of the International Vegetarian Union. He has given cooking demonstrations and talks in a number of countries and states. Dilip is proud never to have repeated a meal for his wife in over sixteen years of knowing her; he blogs about his plant-based creations at dilipdinner. He tweets (about whole food plant based eating and nutrition, as well as math, which he also teaches, and other topics) and maintains the Triangle Vegetarian Society facebook page.
Director and Producer
Cindy wants you to be Trimazing—three times better than amazing! After improving her health and fitness through plant-based nutrition, losing 60 pounds and becoming an adult-onset athlete, she retired from her 20-year firefighting career to help people just like you. She works with people and organizations so they can reach their health and wellness goals.
Our health and wellness is closely tied to the health of our environment. Cindy incorporates zero-waste and sustainable practices throughout her programs. You’ll see it IS easy being green!
Cindy Thompson is a certified Health Coach, Vegan Lifestyle Coach and Educator, Fitness Nutrition Specialist, and Firefighter Peer Fitness Trainer outside of Seattle. She is a Food for Life Instructor with the Physicians Committee for Responsible Medicine and Rouxbe Plant-Based Professional, teaching people how to prepare delicious, satisfying, and health-promoting meals. You can find Cindy at Trimazing! Health & Lifestyle Coaching
Carolyn May Strickland is a FFL Instructor in Montgomery, Alabama. She's also a Licensed Clinical Social Worker, certified fitness instructor, graduate of Cornell Center for Nutrition Studies, and graduate of Rouxbe/Forks Over Knives plant-based cooking school. Carolyn and her husband Bryan, a primary care physician, have been plant- based since 2009. Together, they started a monthly plant-based potluck and a monthly cooking and nutrition class at their local Whole Foods. They enjoy teaching health and nutrition classes in their community. You can follow Carolyn on Instagram and Facebook or email c.
Sioux Falls, South Dakota
My superpower is sharing the “Wealth of Health” with whomever I can. As a Plant Based Chef, nutrition education, licensed Food for Life instructor and former Plant based restaurant owner, my desire is to help others learn to prepare plant-based deliciousness, and to understand the many benefits of this way of eating, so it can be a sustainable lifestyle. Denise started her journey to health almost 40 years ago, due to her oldest daughter having many health challenges. In 2010, after transitioning to a Whole Food Plant-Based way of eating, learning to de-stress, and gentle exercising, she was able to overcome and reverse many health issues, including: high blood pressure, obesity, anxiety and depression, insomnia, high cholesterol and pre-diabetes. Over the years, Denise has taught cooking and nutrition classes in a variety of settings, including, small businesses, health food stores, gyms, churches, rehab facilities, private and group in home classes, women’s retreats, schools and corporate lunch and learns.
Canan has been working internationally in the field of nature and biodiversity conservation for more than 30 years and holds a M.S. degree in Environmental Science. After hearing about the health benefits of a plant-based diet, in 2016, she immersed herself in learning about whole-food, plant-based nutrition. Canan received her Certificate in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies at Cornell University and was certified as a Plant-Based Chef through Rouxbe Online Culinary School. Leading a plant-based lifestyle, since January 2017, she transformed her health, winning her years of battle with chronic pain and has become passionate about sharing the benefits of plant-based nutrition with friends and family. She later started hosting healthy plant-based cooking classes at her home in Calamandrana, in northwestern, Italy and has become a licensed Food for Life Instructor, with the Physicians Committee, in May 2019. Find out more information at her Instagram or Facebook.
Cody Stubbe is one of our Food for Life Instructors who lives in Omaha, Nebraska. As a registered nurse for the last 18 years, Cody has seen the devastation that poor nutrition contributes to many diseases. She has experience taking care of a wide range of patients, and a deep understanding of the disease processes. Cody enjoys learning about new nutrition research studies and has enjoyed being a nursing instructor for the last 10 years. She is passionate about helping people learn how to cook to prevent and reverse diseases so they will not have to suffer poor health in the future! Website coming soon. Email:
If you have ever had the opportunity to meet Tiffany, you will see why she is described as a “Plant-Based Gardner”. Her zeal to plant as many seeds of nutritional health and awareness are second to none! With some rooted knowledge watered with life application, her desire is for everyone to blossom into a better quality of life through food.
Her heart, experience, and education speak for themselves. She first began her transition in 2010 upon losing one of the most important people in her life...her grandmother, Dorothy. “To say she was the ‘icing on the cake’ in my life is putting it very mildly. She was that constant comfort of love and life changing words of wisdom. I’ll always be grateful for the years we had together.” After her passing, it was then Tiffany immediately knew that her life must change, nutritionally. And thus from there....a plant based life was born. Committed to this very new way of living, she immersed herself in plant based learning.
Proudly, Tiffany is a graduate of the T. Colin Campbell Center for Nutrition Studies from eCornell University completing the Plant Based Nutrition Program, and also earned a Forks Over Knives Plant Based Certification from Rouxbe Culinary School. Currently, she is en route to achieving a Health/Wellness Coach Certification with an added training in Lifestyle Medicine.
And now, as a Licensed Food For Life Instructor, she looks forward to demonstrating to everyone that wonderful changes to your health can start to happen right in your kitchen.
“I am most grateful that I have been able to transition my family to this lifestyle. It really is that simple for me. If I can give my children/family and people everywhere the tools to live lives full of vitality and health through knowledge of nutrition, my smile is complete. I will continue to passionately do so for anybody who can hear the sound of my voice.”
Saratoga Springs, New York
Inspired by the movies Forks Over Knives and Food, Inc., in 2012 Deb Czech switched up her meals to harness the nourishing power of plants. She studied plant-based nutrition through the T. Colin Campbell Foundation and eCornell. Upon finishing the six-week intensive program, she pushed animal foods off her plate for good.
Later, Deb sliced and diced her way through the Forks Over Knives plant-based cooking course at the Rouxbe Online Culinary School. In 2019 Deb completed Food for Life instructor training through the Physicians Committee for Responsible Medicine, becoming licensed to teach a wide range of plant-based nutrition programs.
As the founder of Planted Platter, a plant-based cooking and coaching business in New York’s Capital Region, Deb now helps others to transform their health. Her classes include plant-based kitchen skills, nutrition information, and recipes.
To reach Deb directly, please call or text 518.350.4080 or email her at .
“As a runner, switching to a plant-based diet gave me more energy, faster recovery, and easier breathing. Let’s discover together what plants can do for you!”
Karen Osborne is a gourmet raw food chef and instructor, Ayurvedic and macrobiotic chef, licensed Food for Life Instructor for the Physicians Committee for Responsible Medicine and Registered yoga teacher, TIYT. Her mission is to keep people living meaningful, independent lives for as long as possible. Karen graduated from Living Light Culinary Institute in Fort Bragg, CA, The Natural Epicurean in Austin, TX and Sundara Yoga Therapy in Austin, TX and studied yoga for osteoporosis with Dr. Loren Fishman. She is currently studying Nutritional Endocrinology.
Karen believes that the body has an amazing ability to heal if given the right materials. Her recipe for life is food, fitness and fun. She specializes in helping people feel their best deliciously without pharmaceuticals and their side effects. Before COVID, Karen could be found teaching in Austin, TX and the surrounding area and now teaches online here.
Healthy eating has always been a passion for Susannah. While raising her three sons she made sure that they always had an abundance of fruits and vegetables. After watching family members become ill with heart disease, Susannah's husband, sons, and she adopted a plant-based lifestyle.
As a life-long learner and teacher, it was a natural transition for Susannah to become a Food for Life instructor. Susannah has completed the certificate in Plant Based Nutrition from the T. Collin Campbell Foundation through eCornell. Susannah has been teaching Food for Life classes since 2014.
During the day she teaches early childhood education courses to college students, including courses on nutrition for young children. Susannah wants to make a difference in the lives of children and adults through a plant-based lifestyle. You can find her Facebook and Website here.
“Since becoming plant-based 9 years ago, I have never had more energy or felt better. I even started running...”
Cedar Falls, IA
Lauren’s journey to plant-based nutrition began in the garden. Her first experience growing food was at the age of 20, in which she planted a 50’x70’ plot of various fruits and vegetables. That, along with her joining a CSA the previous fall, prompted her to prepare and consume fresh veggies, which were a rare site in her upbringing.
Lauren’s goal is to help others make mindful decisions about their diet and see how it affects them in all dimensions of wellness. She loves making cooking fun, educational, and accessible and enjoyable for everyone!
Lauren is currently obtaining her Professional Plant-Based Certification through Rouxbe Online Culinary School and a Plant-Based Nutrition Certificate through the T. Colin Campbell Center for Nutrition Studies. She reads cookbooks in her free time and will serve a delicious, plant-based meal or dessert to anyone who enters her home!
You can find her and her cooking demos on her personal Facebook page laurenj6147 or contact her via email at .
"Ever since the 4th grade, I struggled severely with a negative body image and poor self-esteem. Once I discovered plant-based nutrition, the guilt of eating quickly started to dissipate.”