Plant Your Seed

Glen John Jones is a personal trainer and the author of "Think and Grow Vegan" - a book about how to gradually adopt a plant-based diet in five stages. Glen was an avid meat eater who changed to a plant-based diet when he started concentrating on endurance sports.

Matt Underwood is the play-by-play announcer for the Cleveland Indians. Matt suffered from allergies, inflammation and even had an inhaler for his asthma. In 2017, Matt changed to a plant-based diet and all of these symptoms disappeared.

Tamara Monroe was successfully thriving in a traditional marketing role but decided to give all that up to follow her dreams. Tamara owns and runs Lovebird Donuts with her husband Ryan, a vegan donut and coffee shop in Maine. Lovebirds Donuts is an all-vegan and sustainably minded shop dedicated to offering real, scratch-made food and organic coffee.

Peter Cervoni is a corporate chef at Good Catch Foods, where they make plant-based seafood… and he’s been vegan for over 20 years. He’s seen a lot of changes over those years. He is a veteran of the foodservice industry, bringing with him over 30 years of proven, professional culinary experience to the realm of plant-based, health-supportive cuisine. Peter graduated from the Culinary Institute of America in 1993, and after an apprenticeship at The Breakers Resort in Palm Beach, FL, Peter worked at

Doug McNish is a world class vegan chef, consultant, educator, author and committed vegan activist. He's been named one of the 5 vegan chefs who are revolutionizing food and he has recently redesigned his Toronto restaurant, Mythology. Doug is bringing Vegan cuisine to the mainstream and challenging ideas on ethics, the health and the environment. In addition to publishing 3 award winning books in three years, Doug currently helps operate Mythology in Toronto Ontario. You can catch Doug online by

Bettina Campolucci Bordi is the driving force behind Bettina's Kitchen. Bettina is a chef who hosts retreats, writes cookbooks, and has workshops in London. She Inspires people to eat seasonally and cook from scratch.  Bettina’s Kitchen today encompasses culinary, yoga and mindfulness retreats, plant based cooking workshops, recipe development, food writing, and most recently, Bettina's first cookbook, Happy Food. Everything she does honors her own beliefs around food and wellness and aligns with