For 11 years, Colleen Patrick-Goudreau has guided people to becoming and staying vegan through
sold-out cooking classes, award-winning cookbooks, inspiring lectures, and her immensely popular
video and audio podcasts.
Using her unique blend of passion, humor, and common sense, she empowers and inspires people to live as healthfully and
compassionately as possible.
Colleen is an exhilarating speaker, a powerful writer, a talented chef, and a persuasive advocate
whose success can be measured by the thousands of people whose lives have been changed by her compassionate message. With
a master's degree in English literature and a command of traditional and new media, Patrick-Goudreau fosters change whether
she is writing books, speaking to live audiences, hosting her podcast, or producing videos. Addressing the spiritual, social,
and practical aspects of a vegan lifestyle, Colleen is the author of three cookbooks (The Joy of Vegan Baking, The Vegan Table,
and Color Me Vegan) and two vegan/compassionate living books (Vegan's Daily Companion, and The
30-Day Vegan Challenge). She has appeared on the Food Network and PBS and is a contributor to National
Public Radio and The Christian Science Monitor.
Ginny Messina, MPH, RD is a dietitian specializing in vegan nutrition. She is the author
of seven books including the recent Vegan for Life: Everything You Need to Know to be Healthy and Fit on a
Plant-based Diet. A long-time vegan herself, Ginny aims to make healthy and compassionate eating as easy and foolproof
as possible through her books, her blog www.TheVeganRD.com and as the
National Vegan Examiner at www.examiner.com. She has
taught nutrition to dietetic students, and is a former co-author of the American Dietetic Association’s Position on Vegetarian
Diets as well as the first textbook on vegetarian diets written for medical professionals. She also serves as an expert
reviewer of vegetarian materials for dietitians and is on advisory boards to PCRM and the Vegetarian Resource Group.
In addition to her work as a vegan dietitian, Ginny volunteers at her local animal shelter, serves as a board member of a local
spay/neuter organization and spends her leisure time reading, gardening, learning piano, and knitting with plant fibers.
James E. McWilliams is Associate Professor of history at Texas State University, San
Marcos. He specializes in American history, of the colonial and early national period, and in the environmental
history of the United States. He is the author of Just Food: Where Locavores Get It Wrong and How We Can Truly
Eat Responsibly and has
published a number of op-eds on food in the New York Times, the Christian Science Monitor, and USA Today.
Chef Njathi Kabui is an organic urban farmer and chef, currently living near Raleigh,
North Carolina. He immigrated from Nairobi, Kenya and holds a bachelor's degree in political science and
philosophy and a master's in medical anthropology and urban studies. His family in Africa are coffee
farmers and his father is a businessman. His work includes promoting health education and local enterprise. Recent interview on North Carolina Public Radio
Jarrod Feight is a native Wisconsinite, and currently a student at UW studying computer science and physics.
Growing up he spent a great deal of time in the kitchen with his father learning to cook, and upon becoming vegan in 2008 was able
to apply his culinary knowledge to his new diet. While living in Texas in 2010, he competed in and won the first vegan annual fried food
competition at the Texas State Veggie Fair (Read these articles about Jarrod's success:
Side Dish Magazine.)
Vegan Pastry Chef, Cara Moseley, was classically trained in pastry, yet her culinary creativity has lead her to a more radical approach to sweets
with her vegan, raw vegan, and gluten free specialties. She currently works for the Green Owl Cafe where her delicious confections
have attracted the communities attention,
making a full range of vegan desserts from pies and tarts, and imaginative cheesecake flavors to ice-creams and cakes. She loves making unique flavor combinations,
and prefers local and organic ingredients. Her background pastry work includes The South Shore Brewery's restaurant in Ashland, WI, The Deep Water Grille. There she
created brewery favorites such as Beer-a-misu and Chocolate Stout Cream pies. Cara is available for custom orders of all kinds and teaches classes throughout the
Jarrod Feight: Seitan Cooking Demo
Colleen Patrick-Goudreau: Vegan Lifestyle
Ginny Messina: Seven Habits of Healthy Vegans
James McWilliams: Veganism and the Future of Animal Farming
Njathi Kabui: Veganism, Health and Food Justice in Modern Day Kenya
Cara Moseley-Meadow: Dessert Demo
Alliance for Animals is a non-profit animal rights
organization whose fundamental belief is that all
animals, human and nonhuman, should not be treated as the property of another. AFA was created to promote ethical, compassionate treatment
of all animals through a variety of means including education, promoting veganism, bringing animal abuse situations to public attention, and
encouraging support from individuals and groups throughout the state.
Coconut Bliss -
As rich and creamy as premium ice cream, Luna & Larry's Coconut Bliss is a satisfying, delicious,
and healthy alternative to dairy and soy-based frozen desserts. Made from a base of naturally
rich coconut milk and sweetened with agave syrup. All 14 of our pint flavors and 2 flavors of
novelty bars are certified organic, certified Non-GMO, soy-free, gluten-free, vegan, and
Fair Trade ingredients whenever possible.
Field Roast started in
1997 when Chef David Lee combined the traditional idea
of Buddhist food "Mien Ching" with bold European flavors. Field Roast now makes an exceptional line of vegetarian
grain meats. Their products include Artisan Vegan Sausages, Roasts, Slices, Cutlets and Meatloaf.
Mary's Gone Crackers -
Our administrative offices and our production facility are located in Gridley, California - in northern California's agricultural
valley. We are housed in a beautiful 54,000 square foot building that is dedicated gluten free, nut free, dairy free, vegan,
certified organic and kosher. Mary's Gone Crackers has assembled a terrific team of people committed to getting our fabulous
crackers, cookies and pretzel sticks onto store shelves and into your kitchens!
A special thank you to Bloom for sponsoring the Children's Area:
grown from a combination of desire and education; the desire for
good food and an in-depth, informal education of what 'good' means. At Bloom you'll find food that is
good in more than taste (though there's plenty of that!). It's good for our neighboring farmers who sell
us most of the ingredients, good for the co-ops halfway around the world who get a fair deal for our tea,
chocolate, and coffee, and good for our soil and rivers because it's grown without synthetic chemicals. It's
good for our community because most of your dollars spent at Bloom will stay local. What goes around comes
around, which is why we try to put out as much good as we can, with full faith that you'll bring it back.
A special thank you to VegFund for their financial support