Katie Mae, Plant-Based Katie
11:00 – 11:45 am: Learn to make Mushroom Fettuccine Alfredo and Banana Blueberry Bites for Dessert!

Katie HeadshotDo you wish healthy food tasted remarkably delicious? Katie Mae does. She is a leading nutritionist and culinary instructor promoting a whole food, plant-based diet. Katie teaches weekly at TrueNorth Health Center and works at Dr. McDougall’s Health and Medical Center. She holds a master’s degree in nutrition from Seattle’s naturopathic university, Bastyr University.

Katie helps people take their health to the next level through nutrition consultations, cooking demos, cookbooks, and an online culinary course in the making. Katie is the author of the World PLANTZ Cookbook series. You can find her cookbooks and more at


Jill Nussinow, RD
12:00 – 12:45 pm: The Veggie Queen Teaches “No Pressure” Pressure Cooking

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Jill Nussinow, aka The Veggie Queen™ is a Registered Dietitian who has been teaching plant-based, whole foods cooking for more than 25 years at Santa Rosa Junior College and elsewhere throughout the US and beyond. She is the author of three cookbooks: The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes, Nutrition CHAMPS: The Veggie Queen’s Guide to Eating and Cooking for Optimum Health, Happiness, Energy and Vitality and The Veggie Queen: Vegetables Get the Royal Treatment, and, and stars in the DVDs: Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes and Creative Lowfat Vegan Cuisine.

You will find Jill frequenting local farmers markets weekly. She also loves mushroom hunting and teaching fermentation classes. She speaks and does cooking demonstrations at vegetarian festivals throughout the U.S. and is always thrilled to do the same in her “home town” of Santa Rosa.

Jill’s goal is to see everyone leading a healthy, happy life through better eating and cooking. She loves to share the passion and joy of great food. Her website is The Veggie Queen and you can see her in action on You Tube.


Isis Israel, SaladMaster
1:00 – 1:45 pm: Come and make delicious Creamy Zucchini and Basil Bisque Soup with Isis.


Isis Israel has been a passionate vegan 23 years excited about sharing the benefits of healthy living and plant based nutrition. She is a Cancer Survivor and an Educational Alliance Partner with The Physicians Committee for Responsible Medicine teaching many people the benefits of a plant based diet. Owner of Foodture cooking school located in Sonoma County, teaching healthy cooking and Nutrition Classes. Author of two vegan cookbooks and extensive recipe blog. She has been a Saladmaster Chef for 13 years providing families with healthier ways of cooking and preparing foods.




Maria Clementi, Whole Food Market
2:00 – 2:45 pm: Learn to make Watermelon Edamame Salad & Green Curry Noodle Bowl

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Maria Clementihas over 15 years of hands-on experience working in professional kitchens. With a strong enthusiasm for fresh, seasonal foods, she savors teaching alternative cooking techniques to the seasoned chef, as well as those new to the kitchen. Her most treasured experiences were gained exploring the world to work, study, and seek the guidance of leaders in the plant-based culinary arts. From the mystical cliff-lined shores of Oregon to the Michelin starred streets of Berlin, she experienced life and culture through real, honest food. As a result of extensive travel, life-schooling, cooking, and now teaching, she believes you don’t need to sacrifice outstanding taste for health. Maria is currently the Health Education Specialist at Whole Foods Market Coddingtown in Santa Rosa.


Angela Glasser
3:00 – 3:45 pm: Learn the art of making Lovely Lemon and Chive Cashew Cream Cheese

AngelaGlasserPhotoAngela Glasser has her Masters of Social Work from Washington University and is a Licensed Clinical Social Worker. Angela has earned a Certificate in Plant-Based Nutrition from the T. Colin Campbell Foundation and eCornell. She enjoys teaching others through cooking demonstrations about the benefits of a plant based diet. Angela, her husband and her two children all follow and thrive on a plant based/vegan diet. Angela has learned the art of vegan cheese making under the vegan chef and cookbook author Miyoko Schinner.