Field to Plate is delighted to collaborate with brilliant individuals whose work is reshaping the world we live in. What unites these individuals, is their belief that food is the raw material of health and that food is the best medicine we can take. We are thrilled to collaborate on ideas and projects that change the world as we know it, one bite at a time.


Susan Allen, CCN, RD

Susan Allen is recognized as an expert in the nutritional aspects of Integrative and Functional Medicine. She has worked in many settings in addition to her own private practice including one of the first independent national Integrative Medicine clinics, and at one point, with the Center for Integrative Medicine affiliated with prestigious Northwestern Memorial Hospital in Chicago.

With her passion for educating, Ms. Allen lectures nation-wide and has been a consultant to the neutraceutical industry. In her more than two decades of practice, Susan has recognized the growing divide between traditional dietetics training and the emerging trends in Integrative and Functional Medicine. Understanding many health care providers, especially dietitians, are missing a key opportunity; she launched Next Level Functional Nutrition, a successful national mentoring initiative to provide this specialty training to registered dietitians. 

Susan has appeared on numerous radio and television programs, has been quoted extensively in the press, and is also a published author. Additionally, she’s held board appointments including The International and American Association of Clinical Nutritionists, the Nutrition Board of the Institute for Functional Medicine (IFM), and The Academy of Nutrition and Dietetics’ sub-specialty group, Dietitians in Integrative and Functional Medicine where she’s held many leadership positions including Chair.  

How we collaborate:  Culinary Application and Translation for Functional Nutrition Therapy


Meryl Brandwein, RD

Meryl has been studying food and healing for 20 years.  She received her degree from the University of Delaware.  Meryl also holds advanced certifications from the Institute of Functional Medicine and from Professional Compounding Centers of America (PCAA) in a number of specialty areas. Meryl’s areas of expertise include hormonal imbalances, nutrition therapy for ADHD and Autism Spectrum Disorders, anti-aging nutrition, childhood obesity, and nutrition during and after cancer therapies.


A cancer survivor herself, Meryl knows what it’s like to be on the “other side” of a complicated and life-threatening disease. While conventional medical treatments, including chemotherapy and radiation, helped rid Meryl of her cancer, they left her sickly, physically debilitated and tired.  Meryl was able to apply her deep knowledge and understanding of food and nutrition to combine mainstream medical treatments along with complimentary and alternative methods to restore her health. Meryl’s own experience with food and medicine to defeat her cancer gives her a unique and personal understanding of how food and nutrition relate to the body’s overall health and welfare. This experience has compelled her to work with others in integrating nutrition with overall health and wellness programs, and her clients surely benefit from the combination of her expertise and inspiring personal journey.

How we collaborate:  Nutrition & culinary guidance for private clients. Online webinars


Chef Elena Clement

Elena has been in the culinary industry for over 25 years. Elena Clement earned an AOS from the Florida Culinary Institute in 1992 and spent the next six years at the Ritz Carlton Hotel Company. Elena was a full-time Associate Instructor and the Department Chair for the International Baking and Pastry Institute at Johnson & Wales University in Denver. In 2012 she started The Guiding Knife™, (TGK) providing baking, pastry and culinary training to clients at their location.  Clients of TGK include: Cornell University, UCSD, University of Missouri, and the United States Army. Elena is a Certified Executive Pastry Chef (CEPC®), a Fellow of the American Academy of Chefs (AAC®) and an approved judge with the ACF. In addition, she is an ACF Certification Evaluator Trainer. She is also a member of Les Dames d’Escoffier International, Washington, DC chapter and sits on several advisory boards for culinary schools across the country.

How we collaborate: The Menu As a Change Agent - Applied Culinary Workshops for Chefs and Foodservice


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Mary Jo Fishburn, MD

Dr. Fishburn received her medical degree from the Medical College of Pennsylvania, and completed her residency in Physical Medicine and Rehabilitation at Thomas Jefferson University Hospital, in Philadelphia.  She has been board certified in PM&R since 1990.  Dr. Fishburn worked full time for Johns Hopkins Department of PM&R for eleven years, and has continued part time since she moved into private practice in 2000. While at Hopkins, she studied acupuncture and manual medicine. Since moving into private practice, she continues to expand her skills and knowledge in integrative medicine.

How we collaborate: Online food as medicine webinars for the public


Roberta Kline, MD

Roberta Kline MD, FACOG is an author, entrepreneur, clinician and teacher. Through her positions as Assistant Clinical Professor at UNECOM, and Guest Faculty for The Graduate Institute, she has created and taught courses and programs that integrate functional, energy, and genomic medicine. 

Dr. Bobbi is co-founder and CEO of both Genomic Solutions Now and the Genesis Center 4 Personalized Health, where she brings her passion of empowering others to create health of mind, body, and spirit through truly personalized medicine to clinicians and patients around the world.

How we collaborate: Culinary Genomics and Nutrigenomics for Clinical Practice and Education


Keri Lynn MacElhinney, RD, CDN, CLT

A Registered and Certified Dietitian/Nutritionist Licensed in New York with 18 years of professional practice in various settings including acute care, food service management, alcohol and substance abuse, and with extensive experience working in geriatrics as a consultant in management.  Disheartened by conventional nutrition approaches that failed to lead patients to a healing track, Keri Lynn invested in learning the principles of Integrative Medicine and Function Nutrition, thereby re-igniting her spark as a dietitian. With this investment, Keri Lynn now empowers her clients to use “food as medicine” and seek their inner balance through nutrition.

How we Collaborate:  Field to Plate Nutrition Roadmaps

 


Bob Seebohar, MS, RD, CSSD, CSCS, METS II 

Bob Seebohar, MS, RD, CSSD, CSCS, METS II has an undergraduate degree in Exercise and Sport Science and two masters degrees: Health and Exercise Science and Food Science and Human Nutrition.  He is a Board Certified Specialist in Sport Dietetics, a Certified Strength and Conditioning Specialist, Elite Triathlon Coach and the creator of the sports nutrition concepts Nutrition Periodization and Metabolic Efficiency.

How we collaborate: Combining Genomic Medicine, Nutrition Science and the Culinary Arts To Personalize Training Regimens Workshop


Claire Julsing Strydom, MS, RD (South Africa)

Claire Julsing Strydom works as a private practicing dietitian with her partners at Nutritional Solutions. She completed her Master of Science degree in Dietetics through the University of the Free State. Claire has extensive experience in corporate wellness and has presented nutrition intervention programs/presentations for various organisations and consults to the food and pharmaceutical industries.  She has written for numerous publications and regularly contributes to health related television and radio shows. 

Claire has provided nutrition education initiatives for schools including the Oprah Winfrey Leadership Academy. She presents educational lecturing to health professionals and hosts an annual nutrition education workshop for dietitians. She is the current President for the Association for Dietetics in South Africa.

How we collaborate: Training and continuing education for nutrition professionals:  South Africa


Rebecca Subbiah, RD

Rebecca Subbiah RDN is a registered dietitian in the UK and the US, a Mum to two small children, food blogger, professional speaker, a social media consultant and avid gardener. She loves travel and inspiring people to garden and cook. 

How we collaborate: all things social media


Chef John Turenne

John Turenne is president and founder of Sustainable Food Systems, a consulting company whose mission it is to help institutions consider social, ecological, healthy and delicious differences in their business through the way they serve food.  

His professional career has encompassed over 35 years in the food industry including as Executive Chef at Yale University where he designed, developed and implemented the internationally recognized Yale Sustainable Food Project.  

He has contributed to the book: Sustainability in the Food Industry, been featured in the film: Two Angry Moms, and the ABC television series: Jamie Oliver’s Food Revolution. John was recruited to assist the White House on the creation of Chefs Move to Schools program and serves as president of the CT Chapter of the Northeast Organic Farming Association.

How we collaborate: Culinary Wellness Initiatives & Consulting


Joe R. Veltmann,  PhD FAAIM DCCN 

Dr Joe is a scientist, healthcare practitioner, expert in genomic testing and interpretation, author, teacher and innovator.  With over twenty-five years of experience as a researcher, and nutritional, functional and integrative medicine practitioner, Dr. Joe has made a career of translating lab results into practical clinical applications for patients. Using the GENESISSM holistic health model he created, exploring the interactions between seven variables to create better preventive health strategies, he added genomic testing and interpretation in 2000 to uncover predispositions for chronic diseases and cancer long before symptoms appeared. 
 
Dr. Joe is co-founder of Genomic Solutions NOW and GENESIS Center 4 Personalized Health, which offer genomic testing, clinical interpretation, consulting and engaging, informative webinars educating healthcare professionals and the general public about the benefits of genomics in the prevention and treatment of cancer and other chronic diseases.  

How we collaborate: Culinary Genomics and Nutrigenomics for Clinical Practice and Education


Penny Wilson, PhD, RD, CSSD, LD

Penny Wilson is a Registered Dietitian Nutritionist and a Board Certified Specialist in Sports Dietetics. She holds a PhD in Kinesiology from the University of Houston. Penny is also trained in integrative and functional nutrition. She focuses on helping women go from feeling funky to feeling fabulous!

Dr Wilson has a deep background working with athletes. Penny has worked with all levels of athletes from those beginning their fitness journey to professional athletes. While in Houston she was the Dietitian for the Houston Rockets for two years. Her varied background and education allows her to holistically work with each client to identify their unique needs and situation to develop best approach for addressing their goals. In addition to her work with clients, Penny taught Sports Nutrition at the University of Houston for six years. 

Penny is an avid age group athlete.  She has completed five marathons, including the Paris Marathon, the New York Marathon, and the Goofy Challenge at Disney World, and one half Ironman triathlon.

How we collaborate: Penny co-directs Hearth to Health program development and marketing for the public