It's no small feat to pull a delicious meal together for a group of people and create harmony at the table. We're endlessly grateful to these facilitators for the time and energy they devote to supporting and healing others:
Allie O'Brien graduated from the Berkeley Bauman College of Holistic Nutrition and Culinary Arts in October of 2012 with a Natural Chef Certificate. She also holds a B.A. in English Literature from Douglass College at Rutgers in New Brunswick. In 2013, Allie began to perform cooking demonstrations, short talks, and classes at Suppers meetings and workshops to help members learn to cook better. Allie and Dorothy have a weekly blog, The Purple Apron, where they showcase stories from real Suppers members and prepare a Suppers-friendly dish for members to try at home. Additionally, Allie is the President of The Garden State Community Kitchen, a non-profit organization which provides hands-on farm-to-table education and support for children and families in New Jersey.
Amy Frankel joined Suppers by the suggestion of her doctor after mentioning she needed support eliminating refined sugar and sticking to a healthier diet. After she began attending meetings regularly, Amy learned new kitchen skills and recipes, and discovered a preference for whole foods. Since finding Suppers over three years ago, Amy finds pleasure in sharing the program with others. Having raised three finicky eaters, she will gladly accommodate people with allergies or special dietary needs. Outside of Suppers, Amy enjoys reading, exercising, painting, traveling and a part-time job in retail. She has an Associates Degree in Merchandising and a Bachelors Degree in Textile Science, and worked in the garment industry in New York City before staying home to raise a family.
Audelle Bodie is a member, facilitator and Board Member -- and supports Suppers because "through the support, non-judgment, and inspiration of these meetings and members, I am healing. I've lost over 30 pounds. I've reduced my need for insulin to treat Type 2 diabetes by more than 2/3. Through experiments, I feel more comfortable in my food choices and want to do whatever I can to spread the Suppers message."
Barbara Simpson Vadnais was trained as a vegetarian chef at the Natural Gourmet Institute in New York City. From childhood, she has loved everything to do with food, and her family’s fine dining restaurant was always a part of her life. With age, she has realized there is much truth in the adage “you are what you eat,” and she has retooled her cooking techniques and philosophy to prepare health supportive meals for herself and family. She has studied macrobiotic cooking with Denny and Susan Waxman at the Strengthening Health Institute in Philadelphia. Barbara has a masters degree in environmental engineering and is the general manager of Muirhead Foods in Trenton.
Bebe Attar was diagnosed with rheumatoid arthritis in 2013. She was also overweight, over-stressed and over-anxious, so her doctor lovingly recommended she try Suppers. Although she had always eaten whole foods, Bebe's health improved exponentially when she learned through Suppers how and why to eat for her particular health problems. Her much improved diet of anti-inflammatory foods has allowed her to live nearly pain- and symptom-free from rheumatoid arthritis and has completely squashed her hyperthyroidism. So far, she has lost nearly 30 pounds, lowered her cholesterol, and greatly improved her overall health in myriad numbers of other ways! As Bebe puts it, "I love the food I'm eating and simply do not crave any of the trigger foods gone from my diet. I'm proud of what I've accomplished and am motivated to share my knowledge with others."
Carol Ann Meier is a long-time student of meditation, a yoga instructor and Reiki Master, and she is passionate about our potential for personal transformation and its ripple effects. Carol Ann enjoys seeking and sharing practices that help us relax the body and mind and savor the present moment, returning us to a state of peace, joy and deep connection. She is grateful for the opportunity to host a vegan Suppers meeting and to hold space for people to cook together, eat together and discover what foods support each individual’s health and well-being, one food experiment -- one “logical miracle” -- at a time.
Diane Jones is a Western herbalist and a certified holistic health coach whose interest in health and wellness began when she was a child. She was diagnosed with anal cancer in April 2015 and discovered the experience provided her greater empathy and insight into patients' needs. As a caregiver, she has spent several years exploring menus and lifestyle changes that facilitate and promote improved health for cancer patients and their supporters. Other interests include writing, painting, hiking, traveling, and participating in the Susan G. Komen 3-Day, a 60-mile walk which takes place over three days to support research and funding for initial and metastatic breast cancer.
Dor Mullen is the Founder of The Suppers Programs. The Suppers program design reflects her combining of counseling models learned in a Masters in Counseling program at The College of New Jersey, her background in garden-based education, her passion for preparing delicious food, and her respect for the wisdom and longevity of the 12-step process. Prior to Suppers, Dorothy was the president of the board of the Foundation for the Advancement of Innovative Medicine in New York and a holistic health care practitioner in Princeton. Dor facilitates numerous regular meetings.
Doreen and her husband, Greg, of nearly 35 years, have raised their two sons, Paul and Matthew, and are enjoying living in Columbus, NJ. Doreen holds a Bachelor of Business Administration degree in Marketing from Pace University. She has retired from marketing and business development in the for-profit higher education industry.
Eileen practiced law for over ten years. While focusing now on her role as a mother, she is active in the Parent Association for Stuart Country Day School of the Sacred Heart. "I am interested in giving back to the organization that has been tremendously helpful in my life, so that others can experience the healing that I have experienced. I joined Suppers in 2015, searching for answers to my recurring health problems. With the experiments and support of the Program, I have resolved many adverse physical symptoms, stabilized my mood chemistry, learned how to cook, and made new friends to support my journey.” Eileen is a member of the Board of Trustees for The Suppers Programs.
Fiona Capstick grew up in the north of England in a farming community where food and cooking were a major part of her life. She completed her education as a registered nurse through the University of the West of England and continued her career as a diabetes nurse consultant in Sydney, Australia. She studied at Duke Integrative Medicine and works independently as an integrative health coach, with clients in the US and internationally. After relocating to the US with her husband and two sons, she discovered The Suppers Programs. “I immediately connected with the benefits Suppers was providing people with diabetes and many other health concerns. After going through treatment for cancer, exploring different ways of supporting my health was never more important to me -- and the knowledge I continue to gather through Suppers is invaluable.”
Heidi’s daughter was diagnosed with Juvenile Rheumatoid Arthritis about 3 years ago. As the disease progressed and her health deteriorated, they met with a nutritionist who recommended a gluten free and dairy free diet. After discovering other food allergies and focusing on rebuilding her gut health using functional medicine and organic foods, her daughter gradually became symptom free. Although her daughter is vegan by choice, Heidi is not, so she runs an eclectic, flexible kitchen. She has a passion for helping others rebuild their health and and loves cooking with both new and old friends.
Irma Jennings went from the board room on Wall Street to the cutting board in her kitchen after returning to school at the Institute for Integrative Nutrition. Her diagnosis of osteopenia created her company, Food for Healthy Bones, through which she advises clients that choosing calcium-rich foods is the first step in their bone-building journey. Read Irma's story here, and watch her video about mindful eating here. Irma has a delicious bohemian artist son who brings a smile to her bones. She lives in New Hope, PA.
Joe Klinkhoff got involved with Suppers at the suggestion of a doctor friend who was familiar with the program and had attended the training as well. Joe has been cooking since he's been old enough to stand at a stove and help, and more recently has taught foodie-type classes in a fairly regular but relaxed social manner. Joe has 30 years in food service and LOVES food! Each Suppers meeting has been an adventure, and through them -- and their signature, Suppers-style experiments -- Joe has lost weight and has been feeling better and healthier all the time.
Karen K. Nathan is a Health Coach specializing in weight loss. She supports and guides people as they lose weight and enjoy healthier, happier lives. Her personal and professional motto is “Live well, your way.” Health Coaching and serving as a facilitator with Suppers are a fantastic complement, as they both contribute to people truly living well, their way. Karen sees Suppers as an empowering social experience that can (and does) spark profound individual transformation.
Karen Rose Tank is a Certified Health and Nutrition Coach who empowers people living with diabetes and other blood sugar issues to take control of their health and proactively manage their blood sugars. Having lived with type 1 diabetes for 18 years, her coaching comes from a place of compassion and empathy for those living with chronic disease. In addition to Suppers, Karen leads a Princeton branch of another non-profit support group for women with diabetes, Diabetes Sisters.
Margaret Kinnevy helps nurture well-being in her practice of Chinese medicine. Her knowledge of history and ethnobotany have led to a deep respect for our forgotten health traditions. After cooking for decades with whole foods, she was delighted to find a complete program to help others find more ease in reversing disorders. She finds much joy in the kitchen adventures and caring camaraderie of a Suppers meeting.
Maureen has been an enthusiastic Suppers member since 2013 when she added healthful, low-carb eating to her arsenal of tools for coping with fibromyalgia and reversing pre-diabetes. She is committed to discovering creative ways to prepare nutritious and pleasurable meals.
Mireille Delman grew up in France where the social and pleasurable aspect of food is very important. After some personal health challenges, she started paying attention to a lifestyle more conducive to healing. Living on a mini-farm enables her to do that. Mireille is also the co-founder and a board member of the West Windsor Community Farmers' Market, a Holistic Health Counselor and a Yoga Therapy practitioner. She supports Suppers because it "is a unique program, not bound to any commercial agenda, that gives people the much-needed education, tools and direct experience about how to be well and live in greater balance."
Pamela Adler has always been passionate about food. After graduating from The Culinary Institute of America, she briefly worked in fine dining restaurants in New York City before turning to food publishing. She has worked in all sorts of media, including online, magazines and books. Before moving to Princeton she was a food editor with StarChefs as well as Rodale. She recently received a certificate in nutritional therapy and is committed to food education.
Pat Palmer grew up in a family that raised and preserved its own food and cooked at home. After working in food services during college, she avoided cooking for years, until turning to macrobiotics to help recover from an illness. She has studied macrobiotics with Denny and Susan Waxman at the Strengthening Health Institute in Philadelphia, as well as via extensive reading, and wants to connect with more people interested in a healthy diet and lifestyle. She has masters degrees in computer science and public sector management and does programming and system administration for the Phycology Section of the Academy of Natural Sciences of Drexel University.
Rosella Rossi’s passion for food began with her Italian roots where life always centered around the family table. Prepping lots of in-season vegetables and always eating fresh, unprocessed, homemade foods was the menu itself. Rosella is now a Holistic Personal Chef and Nutritional Therapy Practitioner, helping families understand how food can be medicine and see the beauty of the food in our hands.
Sandra has been a Suppers facilitator for three years. Her extensive travels in the Middle East have opened her to a world of exotic dishes and to cooking with the spices of the world. Sandra has facilitated numerous meetings centered around spices.
Sharon Downey is a CASA volunteer, working with foster children in Mercer County. She enjoys helping out with a Suppers lunch meeting at Dor's and having fun with her camera as a member of the Princeton Photography Club.
Susan Mann is the owner of Money Mailer, a direct mail advertising firm. She cured her long-standing stomach issues by creating a new healthy lifestyle with real food. This, in turn, helped inspire her to up her physical goals to running a half marathon. She loves finding and sharing new recipes using just vegetables and fruits without resorting to using processed foods.
Vicki Sarnoff: The impact of autoimmune diseases came into the forefront of her life when her late husband was diagnosed with a catastrophic autoimmune disease, a blood clotting disorder, that caused multiple strokes and ultimately left him with no treatment options. After his passing, she too was diagnosed with two autoimmune diseases and began her quest to determine the root cause and how she could heal herself using food and lifestyle changes. Vicki was a "junk food vegetarian" (which is not uncommon for vegetarians) and changed her life after attending the Institute for Integrative Nutrition®. She learned how to support her immune system to lessen the impact of these diseases, and feels it's satisfying to share this learning journey with others. Vicki is also the Nutrition Educator for Rolling Harvest Food Rescue, a not-for-profit organization serving the population of Bucks and Hunterton Counties.
Vicky Walsh is a retired court reporter. She hated the kitchen. When friends shared recipes and chatted about the best knives and dishes to buy, she wondered, “how can cutlery and cookware be so interesting?” Even after being diagnosed with irritable bowel syndrome and knowing diet changes needed to be made, she had no idea preparing food for her condition would be so exciting and rewarding until she was introduced to Suppers. “I thought Suppers would be an ideal place for support in learning how to prepare meals without sugar, gluten and dairy, but had no idea how delicious whole, fresh food could be.” Her digestive problems improved immediately. In addition to fewer IBS symptoms, removing sugar from her diet alleviated the chronic pain in her hands. These changes in behavior were the result of attending Suppers luncheons where the support was nurturing and healing. Her life-long aversion to the kitchen transformed into a love affair with pots and pans.