Karyn Calabrese declares "she is not special". Yet it is undeniable, she has a special gift. She has learned to listen to the knowledge innate within herself and become a leading holistic healer and teacher. Many people look at Karyn at 67 and assume she inherited a strong matriarchy. The facts are, however, that both her mother and grandmother died at ages younger than Karyn is now. With this seeming fate at hand, she sets out to prove her genetic heredity wrong. This is where her story begins. Alone with two children to raise, she bought her first wheatgrass juicer and opened a new life of growth and prosperity with her first business, growing and distributing wheatgrass. More importantly this began her life-long exploration into the inter-connectedness between food and body and the ultimate attainment of self-insurance and inner peace. Karyn had been a vegetarian for 12 years, but this was merely a first step leading towards a completely raw food diet. No doubt this is a tough life to come to. It is out of the "norm" and denies what we have so long held as "truths". To make this more feasible, Karyn opened her raw-foods restaurant, Karyn's Fresh Corner, which was a thriving success. Although mostly self taught, Karyn had many mentors along the way. It was through these interactions that Karyn found the next important step in her path. She believes it is not enough to simply eat live foods but to cleanse the body of the strong, negative, anti-life foods still in the body. Today, Karyn teaches detoxification classes through the year to give these lessons to others. To facilitate this process of cleansing, she opened a holistic therapy center, Karyn's Inner Beauty Center. This is where we find Karyn today. A 67 year old woman and "Raw Foodist of the Year" who lives the full, lively life she envisioned giving herself. She is working on a book that gives the voice to the positive experiences of the people she has helped along their own journeys. And this is what, contrary to what she declares, does indeed make her special. She has created an all-encompassing environment of food, health, guidance and care where we can all participate in our own well being. For as Karyn herself questions at the end of every day: "If you don't take care of this, the most magnificent machine you'll ever be given, where are you going to live?"

Sonali Sadequee CHHC, AADP, is certified Integrative Nutrition Coach and Food Educator specializing in diabetes and cancer prevention, weight loss and digestive wellness. Sonali is passionate about helping busy people enjoy and upgrade their health and lifestyle through a gradual and transformative journey while building community sustainability. She is the founder of Sustainable Wellness, a wholistic health & lifestyle coaching practice that supports busy individuals in their journey towards achieving and sustaining wellness. She offers practical nutrition education, healing foods, stress-reduction, and lifestyle coaching services to clients in Atlanta and abroad. Her deep understanding of the healing powers of food and body shine through her fun teaching style. In her cooking classes, you will learn how to use the right foods to powerfully prevent diabetes, heart disease, and cancer while balancing your weight naturally, with quality, nutrient dense and yummy foods. Sonali is also a certified yoga teacher, teaching in Atlanta for ten years. She brings clarity, calmness, and playfulness to each student she teaches. Sonali loves to invite you to discover the source of your limitations while reconnecting you to your greatest aspirations for what truly nourishes you and feeds your heart. Sonali is also a co-founder of Kindred Healing Justice Collective, a non-profit group which seeks to build practices towards collective resiliency, safety, and liberation as responses to community trauma, burnout, depression, and isolation.

Sharon Moore has been practicing and teaching spiritual topics such as spiritual foundation and philosophy, astrology, the "new" consciousness, end-of-life issues, the Sabian symbols, sungazing, REIKI, symbolism, and Shustah cards for over twenty years. Her specialties in astrology include transits, progression, relationship astrology and defining the degrees of the zodiac. Her businesses included Time For Love Astrological Services, which started in 1996, and is now called Sunology Astrology. Having discovered a systematic method to interpret the degrees in 2005, she wrote Sunology: A Guide to Source-Connection, Using Astrology's Amazing Sabian Sun Symbols, published in 2009. She earned her undergraduate degree in Information Systems from James Madison University, in Harrisonburg, VA, and went on to be ordained and earn her Masters in Divinity from Sancta Sophia Seminary. She worked as a hospice chaplain from 1996 until 2015, at which point she began to more actively pursue her advancement of religion through starting a church called Sunology Life. You're encouraged to attend a class or schedule a counseling/advice session or reading with her for an uplifting and spiritual experience that addresses your life cycles and issues of challenge and joy!

Chef Ana Garcia is one of the most vivacious culinary personalities today. Known as "the Mexican Rachel Ray," Chef Ana has taught thousands of guests the secrets of traditional Mexican cuisine at La Villa Bonita, her specially-designed culinary hotel. Chef Ana has introduced the hobbyist and professional alike to traditional Mexican techniques that are easy to integrate into daily life or the gourmet application. Chef Ana has appeared on the Food Network, PBS, Telemundo, Univision, and ABC and is a regular guest on KTLA's Morning News at 9 and WGN's Midday News explaining the cultural and culinary significance of Mexican holidays. Her culinary vacations have been described as "a life-changing vacation" by National Geographic Books and one of the top 5 world culinary vacations by the Food Network. Join Chef Ana live and learn her family culinary secrets!

Danielle Levy is a Registered Holistic Nutrition Practitioner (R.H.N), Nutrition Consultant (N.C), and plant-based cook based in Montreal. She is a graduate of Bauman College and the Canadian School of Natural Nutrition (CSNN). Specializing in energy levels, digestive (GI) health, and weight management. Her integrative and comprehensive approach focuses on a whole-food diet and the development of a balanced lifestyle, through a whole-person (holistic) lens. As a nutrition educator, Danielle is passionate about empowering others to experience optimal health and wellbeing.

Award winning chef, entrepreneur and co-author of The 30-Minute Vegan, The 30-Minute Vegan's Taste of the East, The Complete Idiot's Guide to Eating Raw, and Vegan Fusion World Cuisine - Mark is the winner of Vegan.com's 2011 Recipe of the Year Award and has more than 20 years of experience preparing creative vegan and raw food cuisine. He specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally. Mark is described by VegCooking.com as being "poised on the leading edge of contemporary vegan cooking". He is the co-author of four books and the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I'lima Award for "Best Restaurant on Kaua'i". Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award given to America's top "innovative and trailblazing healthy chefs". Mark received his initial culinary training from his grandfather, Benjamin Bimstein, a renowned chef and ice carver in New York City. He developed his love for world culture and cuisine during travel journeys through Europe, Asia, the Middle East, and South and Central America. His first cookbook, Vegan Fusion World Cuisine, coauthored with Bo Rinaldi and featuring a foreword by Dr. Jane Goodall, has won several national awards, including a Gourmand Award for "Best Vegetarian Cookbook in the USA". For more information, please visit www.veganfusion.com.

DEL SROUFE has worked for six years as chef and co-owner of Wellness Forum Foods, a plant-based meal delivery and catering service that emphasizes healthy, minimally processed foods; produces a line of “in-the-bag mixes”; and offers cooking classes to the public. He has worked in vegan and vegetarian kitchens for 22 years, including spending time as a vegan personal chef. He lives, works, and cooks in Columbus, Ohio.