Live Online Events

Join Fran Costigan as she tears down your favorite desserts and shows you new ways to enjoy them!

Join Dr. Scott Stoll as he explores how Plant Based Nutrition alters your genetic health destiny. An introduction to epigentics and nutrigenomics and the power of our daily choices.

People always ask "where do you get your protein" when it comes to a Plant-Based Diet. Join Julieanna Hever, the Plant-Based Dietitian, for a discussion about the protein dilemma.

Join Fran Costigan as she discusses Adapting Traditional Desserts.

Join Chef Nephi Craig for a presentation and discussion about native foods, their history, culinary use, and importance for healing and recovery. He will explain how a connection to food, cooking and the land can help create important avenues for healing and recovery as well as cultural self-determination and food sovereignty.

In this Live Event, Dr. Scott Stoll will discuss the amazing ability to reverse aging with a Plant-Based Diet. You really can be Younger with Each Bite.

To B12 or Not To B12. One nutrient that is commonly misunderstood, yet crucial to consume, is vitamin B12. In this live Q&A, Julieanna addressed the confusion about all things B12 and took all of your other nutrition questions, too.

In this live event, Dr. Stoll explored How to Reverse Type 2 Diabetes by using Nutrition.

Join Fran Costigan as she discussed the problem of staying healthy and being a pastry chef at the same time.

It takes a certain type of culinary professional to take on the task of opening a culinary school amidst a climate where many schools are down sizing. Meet Chef Randall McNamara, the Executive Director of Brightwater: A Center for the Study of Food. In this Rouxbe Live Event, he'll share how this project became an opportunity to do things differently, test new learning models, and be innovative in the classroom - all with robust community support. Learn about the innovation and unique food systems approach they are taking with their programs, and how tools like Rouxbe will support their mission. Building on culinary foundations, programs can focus on topics such as culinary nutrition, food entrepreneurship, whole animal butchery, and food waste reduction.