Workshops

Taste of Health 2010 Presenters

Emi Do

Eating Locally in Winter

Upon graduating with a B.Sc. in Kinesiology, Emi spent the next several years traveling various countries by bicycle trying to grasp the connection between people and the food they eat. Along the way, she was certified in Permaculture (permanent agriculture), worked on various community garden projects and became versed in various organic mico-farming movements. Emi is currently living in Strathcona, volunteering with Vancouver Farmer's Markets, educating herself on Vancouver food policy and preparing for the next growing season as co-manager of Southlands Farm CSA (community supported agriculture).

Eating Locally in the Winter Overview:

Though we may only be getting kale, collards and a few salad greens out of our backyard gardens once the winter months set in, there are far more options for those trying to adhere to a local diet. From winter farmer's markets to windowsill gardening, sprouting to preserving the fall bounty, this workshop will give a general overview to eating locally right through those cold winter months!

Rose Vasile

Author, raw food chef & instructor

Rose Vasile’s goal is to inspire people to add more raw vegan foods to their diet. Her book “Uncooking With RawRose – Your Guide to Raw Foods” has become a Canadian Bestseller. By eating mainly raw foods, Rose lost over fifty pounds and food related allergies, has more energy and mental clarity, improved digestion and a clearer complexion.

Through RawRose Culinary Arts Program, Rose offers hands-on Basics, Advanced, Raw Chef Certification and Raw Cuisine for Hot Chefs courses. She also loves doing demos and teaching Uncooking classes to show people how easy it is to prepare tasty raw foods. Rose received her culinary training from Victoria Boutenko in Oregon (2002), Creative Health Institute in Michigan (2003), and at Living Light Culinary Arts Institute in California (2009). For more information visit www.rawrose.com

Don’t miss Rose’s raw food demo at Taste of Health at 11am. She will show you how easy it is to prepare Banana Lemon Pie. Enjoy a yummy sample and lots of great info.

Robert Wilson-Smith

Head Chef, Radha Yoga & Eatery

Robert Wilson-Smith is a student of holistic nutrition and head chef of Radha Yoga & Eatery at 728 Main St., Vancouver. Radha, meaning “Cosmic Love”, aims to unite the best of two worlds - fabulous organic food and uplifting yoga classes - all in a warm, beautiful atmosphere. 

Rob is responsible for many of the elegant seasonal vegan cuisine creations served in Radhas non-profit Eatery. He uses local and organic ingredients to translate classical flavours into innovative vegan creations. Rob also regularly teaches vegan cooking classes Sundays at Radha. Before joining the team at Radha he cooked at yoga retreat centers in Mexico and in India. Robert has studied raw cuisine and is a graduate of New York’s Natural Gourmet Institute, where he also worked in some of that city’s finest vegetarian restaurants.

Come see Robs demo at 1pm during Taste of Health 2010 and he will teach you how to make a company-worthy vegan dish which you will surely want to share with family and friends.

Bruce Poon

Vegetarian Victoria (Australia)

Bruce is a visiting Australian vegan who will be doing a short presentation entitled 'Eating up the World', which highlights issue of environment and diet.

Bruce is an Executive Manager with a Computer Science background. He has just completed a project to introduce a new wholesale gas market in Australia to improve the efficiency and utilization of scarce natural resources. He is a Fellow of the Williamson Community Leadership Program and has served as a director of several companies and charities.

He is co-founder and ex-Chairman of OzQuest: Young Australian Adventures, which runs expeditions and charity work for young Australians overseas.

Most importantly, he is the Research Manager for Vegetarian Victoria (Australia). Bruce was the co-founder of ‘The Case for a Vegan World’, a wiki on vegan thought. Bruce’s early writings on Diet and the Atmosphere are available on your Earthsave website (www.earthsave.org). Bruce has presented at World Vegan Day in Melbourne for many years, as well as other venues throughout Australia.

Based on Bruce’s research on the impact of our diet on the environment, 135,000 copies of Vegetarian Victoria’s ‘Eating up the World’ brochure have been distributed across Australia.

Taina Uitto

My Life Without Plastics

Learning about the perils of plastics, Taina felt like she could no longer take part in the problem.  On January 1st, 2010, she gave up plastics altogether.  Her blog "Plastic Manners", documents her life without plastics and raises awareness about plastic pollution and its solutions.  The main rule of her project is to not acquire any new plastic.  In addition, she purged her kitchen and bathroom of the vile product.  Through this experience she has learned that there is great abundance in going without, and convenience is not what makes life colourful.

What to expect:
At Taste Of Health Taina will be giving the audience a short overview of the problem of plastics before she moves on to talk about her own life without plastics, focusing in particular on the health benefits she have gained over the past 9 months.  She will teach you her tried and tested survival guide to life without plastics, and then show some of the alternatives she uses and answer any questions about her lifestyle. Taina hopes people will leave her presentation feeling motivated and empowered to make changes, for the health of the planet, and themselves.

Adam Hart

Thrive from the Inside

Do you know the one thing you can do every day to greatly impact and improve every result in your life?  Do you know that this one thing is the key to your relationships, your health, your financial stability and you business success?

During this keynote address, Adam reveals how and why your food habits are impacting your every result in life.  He will share his food secrets to move you away from a life of stress, irritability, sleep loss and mental fatigue to a life full of abundant health and happiness.

Adam Hart is a nutrition expert, whole foods chef, professional speaker, coach and author.

He has been a nutritional researcher for over 10 years, studying the ideal foods for attaining abundant health and happiness.

In 2003 Adam founded Power of Food, a nutrition and lifestyle company committed to educating organizations and individuals on the benefits of eating a plant-based diet.

Dr. Bobby Parmar, BASc., ND

A vegan naturopath born and raised in Vancouver, Bobby obtained his Bachelor of Applied Science Degree (Kinesiology, Psychology and the Humanities) from Simon Fraser University and proceeded to complete a four year program in naturopathic medicine at The Canadian College of Naturopathic Medicine in Toronto.

As a Naturopathic Doctor, his scope of practice includes: Nutrition, both Western and Eastern Herbology, and Acupuncture. He has a special interest in hormones and has additional certification in treating subclinical hypothyroidism (Wilson's Temperature Syndrome).

It is my belief that children are the key to creating a healthy population since many diseases can be averted by how we live in our early years of life.

Bobby is driven by a passion to better understand the dynamics of health and above all the ever growing field of mind-body medicine and to convey that understanding to anyone in need or with the desire to be educated.

As a fervent educator to children, Bobby has tailored his academic career to best manage family medicine.  In his fourth year of study at CCNM, Bobby undertook preceptorship with world renowned pediatrician Dr. Jack Newman, MD and learned a great deal about pediatric and maternal care.

Bobby will be speaking at Taste of Health about health topics surrounding the vegan diet.

Dr. Parmar will be presenting on the popular Alkaline Diet and why it is gaining a large following in both professional and public circles. He will focus on inflammation, a key component to understanding alkaline diets, and its role in disease.