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"A powerful science-based approach to nutrition that can dramatically reduce your risk of cancer, diabetes, heart disease, and obesity and improve your quality of life."

T. Colin Campbell, who is Professor Emeritus of Nutritiona­l Biochemist­ry at Cornell University in Ithaca, NY, has had a long career in research (50 years), teaching and developmen­t of national/i­nternation­al on diet, nutrition and health. His studies have ranged from work in the Philippine­s developing a nationwide program for feeding malnourish­ed children to the organizati­on and directorsh­ip of a nationwide study on diet, health and disease in the People's Republic of China, commonly known as the China Study. He is probably best known for his work in the China Study and as Senior Science Advisor during the formative years of the American Institute for Cancer Research (AICR) and the World Cancer Research Fund. AICR awarded him the 1998 Lifetime Achievemen­t Award in Cancer Research.

"Eric C. Sharer, MPH, RD, LDN, is a Registered Dietitian (RD), as well as a culinary expert, who is dedicated to promoting and embracing the health benefits of a plant based diet for disease prevention, treatment, and optimal health. His passion for food and health began at the age of 13, while working in a restaurant/resort. He combined his passion for cooking and nutrition by earning an Associate's Degree in Culinary Arts and a Bachelor's Degree in Culinary Nutrition, both from Johnson & Wales University. He then earned a Master of Public Health, with a concentration in community nutrition, and completed The Dietetic Internship Program, both at Benedictine University. Eric has extensive culinary arts training working in a wide variety of arenas. These include food production for specific diseases and all stages of the life cycle, working at resorts, fine catering, and as a pastry chef. In addition to working at The Block Center, Eric further promotes the benefits of a plant based diet by being the Chicago Outreach Coordinator for The Vegetarian Resource Group, and also conducts cooking classes and nutrition education as a Food for Life Instructor for The Cancer Project. We sat down to talk to Eric to ask him how his plant-based nutrition approach works."