Food As Medicine 2024, Our Speakers

Benjamin Perkins is a seasoned public health advocate and social justice practitioner with 25 years of experience. Formerly the CEO of Wholesome Wave, he created the FED (Fidelity, Equity, and Dignity) Principle ® and chaired its board’s FED Committee. He is the Founder and CEO of Upstream Impact Consulting Solutions and a certified program leader with the Groundwater Institute, facilitating racial equity workshops nationally. An ordained pastor, Benjamin holds degrees from Harvard Divinity School, Antioch University, and UCLA, driving change in underserved communities.

Catherine/Katie Brown is an award-winning Dietitian and the Clinical Lead at Flourish Nutrition, an outcomes-focused specialty nutrition practice. Drawing from her own experiences with disabilities, Katie aims to establish an inclusive environment where nutrition therapy is readily available to all. Currently, Katie is President of the New York State Academy of Nutrition and Dietetics where she advocates and supports advancing the dietetics profession in New York State. She is passionate about expanding access to nutrition care and educating dietitians to better serve the mental health and disability communities.

Jillian Hanesworth is a spoken word artist, the founding Poet Laureate Emeritus of Buffalo, New York, a community activist, and the recent recipient of the national sports Emmy award in the  Dick Schaap Outstanding Writing category. Jillian was born and raised on the east side of Buffalo where she developed a vision to use art and advocacy to help her community reimagine justice and work together to create a system where all people can thrive.

Currently, Jillian travels the country performing poetry and speaking on various topics including art for activism, the impacts of storytelling and the importance of honest and critical social and political conversations. In addition, Jillian oversees “Buffalo Books”, a nationally recognized program that aims to improve access to culturally relevant books for residents of the east side of Buffalo with the hopes of helping to increase literacy rates among Black and brown communities.

Arjav Raol is the founder & CEO of Hearth Meals, a medically tailored meal service empowering Americans with chronic conditions to lead healthier lives with food as medicine! The service is active in seven states, and serves clients with high cholesterol, hypertension, PCOS, prediabetes, or Type 2 diabetes.

Arjav derived the company from a nationwide investigative research project, named “The Next Tide”. Hearth Meals aims to address the rising food insecurity and prevalence of several chronic conditions among Americans nationwide.

Arjav previously worked in government & non-profit consulting, digital marketing strategy, and pharmaceutical & life sciences consulting.

Sharon Cryan, Esq., is the founder and CEO of FoodNerd Inc. and co-founder of the Anti-A.G.E.s Foundation. Driven by her passion for transforming the food industry, Sharon combines her legal expertise with a deep commitment to providing nutrient-dense foods for families. As a single mother, she created FoodNerd to bridge the gap between convenience and nutrition, using innovative Nutrient Lock Cold Processing to ensure every bite retains the nutrient density of nature’s best ingredients. Sharon’s mission is to redefine children’s nutrition so no parent has to compromise their child’s health for the sake of convenience.

Dean S. Seneca, MPH, MCURP, is a national expert on indigenous health disparities and teaches a course on the subject at the University of Buffalo School of Public Health and Health Professions. He is CEO of Seneca Scientific Solutions+, a public health and urban and regional planning organization that provides capacity building assistance for tribal nations, states, regions, cities and territories. His previous work on capacity building was as a senior health scientist at the Centers for Disease Control and Prevention. He also served as tribal planning director for the Seneca Nation of Indians. Other areas of expertise include infectious disease outbreaks, emergency preparedness and response, environmental health, historical trauma and social determinants.

Sherene Chou, MS, RDN is an award-winning dietitian and chef focused on building a more equitable and sustainable food system through the intersection of plant-based nutrition, culinary medicine, and health equity. She works with national brands and institutions to build innovative programs for more accessible and culturally inclusive nutrition education. In 2020, she co-founded Food + Planet, an initiative to empower healthcare professionals to transform the food system. She has served as chair for the Academy of Nutrition and Dietetics’ Vegetarian Nutrition Practice Group and as nutrition advisor for the Plant-Based Foods Association. Currently, she serves on Padilla’s DE+I Collective and the Teaching Kitchen Collaborative Advisory Council. Her work has been featured in the New York Times, Today’s Dietitian, and British Vogue. (Los Angeles, CA) @eatsustainablefoods (Instagram)

Dr. Albin is an Associate Professor of Internal Medicine, Pediatrics, and Public Health at UTSW. She serves as the Associate Program Director for the Internal Medicine/Pediatrics (Med/Peds) Residency Program and as the Medical Director for Food as Medicine Innovation at Parkland Health. Dr. Albin founded and directs UTSW’s Culinary Medicine program, working to teach nutrition through hands-on cooking classes to health professional learners and the community. She strives to blend clinical innovation, research, and community partnership to creatively advance the role of lifestyle health and nutrition security.

Dr. David Ditor is a professor in the Department of Kinesiology at Brock University, and his research program focuses on the secondary health complications that accompany spinal cord injury (SCI). More specifically, Dr. Ditor’s research interests involve chronic inflammation after SCI, the associated range of negative effects and role of exercise and diet in reducing inflammation and improving health.
In addition to his teaching and research responsibilities at Brock University, Dr. Ditor is also the Founder and Director of POWER CORD; an accessible facility that provides specialized and supervised exercise for individuals with SCI, Multiple Sclerosis and other neurological conditions.

Classroom Cafe, a woman-owned LLC established in 2022, was founded by Chef Mignon, who is driven by a passion for connecting cooking with education—especially for our youth. Her vision is to inspire young people to make healthier food choices and to empower them with the skills to cook for themselves, fostering independence and self-reliance. Her commitment to cleanliness in the kitchen, adherence to food safety protocols, and dedication to teaching essential life skills guide Classroom Cafe’s mission of creating sustainable communities by promoting fun, age-appropriate, and interactive cooking experiences.

In May 2019, Dom took a bold step by founding MIGHTY MEATS, a company born from his passion for optimal nutrition and sustainable food practices. Dom is making waves with products containing organ meats (something that most Americans don’t traditionally eat.) That might sound like a liability for some, but Dom has built a market, an audience, and is on a trajectory to keep growing. And he’s done it all without venture funding. Leveraging his expertise in user-centric design and lean experimentation, Dom set out to make superior food both accessible and delicious. MIGHTY MEATS focuses on reducing food waste by utilizing under-appreciated ingredients, transforming them into nutritious and flavorful products.

Tambra Raye Stevenson is the founder of WANDA: Women Advancing Nutrition, Dietetics, and Agriculture, and a passionate advocate for healthy communities and championing the Food Bill of Rights. As a professor at American University’s School of Communication, she is completing her PhD there. Hailing from Oklahoma, Tambra has served on the DC Food Policy Council, the NAREEE Advisory Board to the USDA, and as the North American Representative for the African Nutrition Society. A sought-after speaker, she has spoken on the TEDx stage, World Food Prize, US Library of Congress and Uppsala Health Summit in Sweden, and across Africa. Tambra’s work centers on empowering women and promoting food as medicine within the Black community.

Tesha Parker is a seasoned leader with nearly a decade of experience in community engagement and food justice programming. As Co-Founder of SheConnects Hub, she connects female entrepreneurs with vital resources to support their business start-ups and entrepreneurial goals. While working within community engagement roles, she focuses CRA efforts on enhancing community impact through volunteer management and corporate community partnerships. Her work with Rooted in Love includes establishing food sustainability programs and supporting vulnerable populations. With dual M.S. degrees and a B.A. in Political Science and International Studies, Tesha excels in organizing impactful community events and food initiatives. Her efforts have notably advanced local support networks, small businesses, and entrepreneurs and addressed critical community needs.

Dr. Yen Ang devotes her professional life to championing Diversity, Equity, and Inclusivity in policies, programs, and services. Yen leads the effort to revolutionize the nation’s emerging Food-is-Medicine movement by fronting DEI as the center pin on which all nutrition services and policies are hinged. Specifically, she advocates the incorporation of culture equity in federal nutrition assistance programs which BIPOC communities are impacted the most, namely WIC, NSLP, and Dietary Guidelines for Americans.

Her outstanding leadership in fighting for equity is recognized: Yen was named Woman-of-the-Year of the 47th district by the CA assembly majority leader Eloise Reyes in 2021; She serves as the California State Assembly Speaker appointee for the Flexible Assistance for Survivors advisory board to provide state fund to help crime survivors of communities of color.

Yen is a recipient of multiple national awards: Hunger and Environmental Nutrition Excellence award 2022 and Outstanding Public Health Member-of-the-Year 2023 by Academy of Nutrition and Dietetics; Mary C Egan Award 2023 by the American Public Health Association; NACo Achievement Awards in 2019, 2020, and 2021 by National Association of Counties.

Lourdes Castro, MS, RD, has spent her career at the intersection of food and nutrition. A registered dietitian, chef, and cookbook author, Lourdes earned her master’s degree in nutrition from Columbia University. She currently serves as the Director of the NYU Food Lab, where she played a key role in launching the joint Culinary Medicine program between NYU’s Department of Nutrition & Food Studies and the Grossman School of Medicine.  As part of the founding team and Chief Nutrition Officer at Pom Health, a nutrition care company, Lourdes leads a dedicated group of dietitians and food professionals on a mission to bring the joy of food into nutrition care.  Originally from Miami, she earned her BS in dietetics from New York University.

James Thompson is the Director of Health & Wellness at Evergreen Health, overseeing the agency’s THRIVE Wellness Program, Nutrition Health Education Program, and the Food Pantry.  James has worked at Evergreen Health for 12 years and oversees a team of health educators who provide wellness and nutrition education programming for approximately 225 patients per month and a food pantry that provides food to approximately 800 people monthly.  James received a Master of Public Health degree from the University at Buffalo School of Public Health and Health Professions.

Miriam Sadawi is the founder of HINT Juice and Smoothie Bar, specializing in fresh nutritious juices. With a background in business and entrepreneurship, she is currently pursuing an MBA to further develop skills in leadership, financial management, and strategic planning. As a recipient of the WNY Prosperity Fellowship, she is am passionate about growing HINT and creating a brand that promotes health-conscious living. HINT’s mission is to provide delicious, high-quality juices that support a healthy lifestyle while fostering sustainability and a sense of community.

“Natasha leads The Alliance for a Hunger-Free NY and The Food Pantries for the Capital District. Major initiatives include launching the NYS Food as Medicine Coalition, NYS Food Connect Resource database/map, rolling out HIPAA-compliant digital pantry network system, and being recognized by the White House for commitments to the Challenge to End Hunger by 2030.

Natasha serves on the NYS Hunger and Food Policy Council’s Food Access, Food Equity, and Food as Medicine workgroups, the NY eHealth Collaborative CBO & VBP Advisory & Policy Committees, and speaks nationally on the topic of nutrition security and food as medicine.”

Ismail Samad is a social entrepreneur and closed-loop food systems expert with a focus on economic, environmental, and spatial justice. He has held key positions in both nonprofit and for-profit organizations and has founded several successful enterprises. Ismail has worked with various initiatives, including Farm to Institution New England (FINE), Island Grown Initiative, and the EPA’s Web Academy Webinar Series on Sustainable Materials Management. He has also been a Common Future Fellow and former Board President of Boston Area Gleaners. Ismail’s latest venture is Loiter, an ecosystem of enterprises that addresses systemic issues. His work has focused on addressing food insecurity, wasted/surplus food, and providing equitable healthy and community-relevant destinations for underserved communities.James Thompson is the Director of Health & Wellness at Evergreen Health, overseeing the agency’s THRIVE Wellness Program, Nutrition Health Education Program, and the Food Pantry.  James has worked at Evergreen Health for 12 years and oversees a team of health educators who provide wellness and nutrition education programming for approximately 225 patients per month and a food pantry that provides food to approximately 800 people monthly.  James received a Master of Public Health degree from the University at Buffalo School of Public Health and Health Professions.

Sarah Stimpson is the Registered Dietitian and Certified Diabetes Care and Education Specialists at Evergreen Health. In her role she ran the Diabetes Program working with close to 100 patients in learning how to manage their Diabetes and overall health. Sarah also led Diabetes groups and hands-on cooking classes in the THRIVE Wellness Program where patients had the opportunity to gain real-life skills in shopping, preparing, and sampling healthful meals. Sarah recently joined the medical team, as a billable provider at Evergreen, extending her services to a greater sample of patients.

Matt is a pastor at Buffalo Vineyard Church and the founder of 5 Loaves Farm, a 1-acre non-profit urban farm established in 2012. Located on Buffalo’s Upper Westside, 5 Loaves Farm serves as a community hub, using once-vacant properties as a living classroom that provides jobs for local youth, spiritual nourishment to neighbors, and access to healthy, sustainably grown food. Join us for a tour to explore our sustainable practices, discover the 70+ crops thriving on the farm, and learn how we adapt to the needs and gifts of our vibrant urban community.”

Sarah Wierzbowski, LCSW-R, has over 17 years of experience in the behavioral health field and currently serves as Vice President of Clinic Services at BestSelf Behavioral Health. In this role, she oversees clinical operations, focusing on the delivery of high-quality care and innovative treatment solutions. Passionate about improving community mental health, Sarah is committed to advancing BestSelf’s mission through effective leadership and strategic initiatives. Her extensive background in social work drives her dedication to fostering positive outcomes for clients and enhancing the overall effectiveness of behavioral health services. 

Nikki Kmicinski is a professional with a diverse background in non-profits, real estate, health care, service, sports, and business. She holds a Master of Science in Service Management from the Rochester Institute of Technology, a Registered Dietitian (RD) internship from Central Washington University, and a Bachelor of Science in Dietetic Management from the Rochester Institute of Technology. Nikki has held various roles including Executive Director at Western New York Integrated Care Collaborative, Registered Dietitian Consultant at various sites, Director Of Business Development at Western New York Integrated Care Collaborative, and Registered Dietitian at several organizations including Biggest Loser Resort Niagara, Erie County Department of Senior Services, UH&W, Inc., and Fit Now Nutrition. Additionally, she has experience as a Real Estate Sales Associate at Coldwell Banker Aubrey Leonard and CENTURY 21 Gold Standard. She approaches her projects with a positive and collaborative mindset, drawing from her extensive experience across multiple industries.

Ms. DeHonney has 20 years of professional service in key areas of Executive leadership, Project Management and Business Development. She holds a Bachelor’s Degree in Business Administration and a Master’s Degree in Business Management, both from Medaille College. She is also certified in “Food as Medicine Everyday” from the National University of Natural Medicine in Portland, Oregon. Her mission is to waylay health disparities utilizing nutrition-based principles while working smart and developing new, innovative ideas. Allison was the first to introduce the Fruit & Veggies Prescription Program to WNY. Her newest endeavor is the Holistic Wellness & Agricultural Education Campus.

Chef Elle is a passionate culinary entrepreneur born and raised in Buffalo, NY. At just 20, she founded Ravelle Culinary Creations in 2011, starting as a gourmet baked goods company. After graduating from the French Culinary Institute in 2014, Chef Elle expanded her offerings to include catering, private chef services, and restaurant menu development, ensuring access for all through sliding scale pricing. In 2016, she launched Core Cuisine for meal prep and nutrition education, later adding nutrition coaching services in 2021. A community leader, she opened Buffalo’s first Black woman-owned commissary kitchen in 2019, supporting minority businesses and promoting culinary education.

Marla Guarino is a Registered Dietitian devoted to promoting healthy living in communities through access to good, affordable food.

She works as the Director of Programming for Buffalo Go Green, a non-profit that combats food injustice by providing produce from three urban farms. BGG provides food as medicine interventions, nutrition education, and culturally-relevant cooking classes as well as helping to advance food policy and health equity initiatives.

Marla worked at the BNMC on Farm to Institution procurement efforts and Food As Medicine policy and implementation.  She was a founder of the BNMC Food As Medicine Symposium and WNY Food as Medicine Coalition.   Her career in community health started  at Cornell Cooperative Extension as a SNAP-Ed Nutrition Educator and Coordinator for the NYS DOH Creating Healthy Schools and Communities grant. Previously, she had a twenty-year career in the food and beverage industry.

Marla has a BA in History/Political Science from Allegheny College and a BS from the Dietitian Education Program at SUNY Buffalo State University

A business owner, registered dietitian, and nutrition expert, Kelly Springer is on a mission to educate the world and strives to improve the lives of others. In 2012, Kelly started her own business Kelly’s Choice, and is passionate about educating the public and promoting their tagline “real people, real food.”

She received her BS degree in Nutrition from West Virginia University and went on to earn her master’s degree in health education from SUNY Cortland. While supporting her family, Kelly completed her accreditation hours through a program with Sodexo and received licensure in New York in 2010.

Kelly currently serves as the business owner for Kelly’s Choice LLC. The company’s mission is to empower individuals to invest in themselves and their overall wellness in pursuit of living their best lives. Kelly’s Choice functions as a comprehensive nutrition and health company that offers private nutrition counseling, workplace wellness, educational webinars, media appearances, and brand partnerships. Due to her unwavering dedication and contributions, Kelly’s efforts have played a pivotal role in the exponential growth of the company since its inception. Recognizing her outstanding achievements, she has been nominated for the Entrepreneur of the Year award. Furthermore, Kelly won a Telly award for her exceptional work as a spokesperson for Apples of New York. Her expertise and insights have also gained national recognition, with appearances on esteemed platforms such as Good Morning America and features in reputable national publications like Forbes, Newsmax, Women’s Health, and HuffPost. These awards are a testament to Kelly’s remarkable accomplishments and her significant impact in the industry. 

Before starting Kelly’s Choice, she served as a retail dietitian for Wegman’s Food Markets, where she contributed to the promotion of healthy eating choices. Additionally, as the dietitian for Hillside Children Center, Kelly focused on nutrition’s impact on mental health. She later was a bariatric dietitian with a certification in adult weight management. Kelly has been working in the field of nutrition since 1997 and with her extensive firsthand experiences and knowledge makes her a mastery-level in the field of nutrition.

In her free time, you can find Kelly gardening, paddleboarding on Skaneateles Lake in the summer, skiing and snowshoeing in the winter, and enjoying time with her family and animals all year round.