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Published: Sept. 26, 2022, 9:09 p.m.

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Rachael J. Brown earned her plant-based nutrition certification and food and sustainability certification from the T. Colin Campbell Center for Nutrition Studies and eCornell. After being diagnosed with high cholesterol in her late 20s, she discovered The China Study and started exploring the science of nutrition. After she ate WFPBNO for just 17 days, her cholesterol dropped 50 points. That was the beginning of her family\\u2019s journey from the standard American diet (SAD) to a whole-food, plant-based, no-oil (WFPBNO) lifestyle.  A licensed practitioner of massage and the pain neutralization technique, Rachael is also a certified yoga and Pilates instructor and a spiritual director. She completed the 12-Day McDougall Program and has led corporate mindfulness seminars. She received her BA in geography from the University of Washington and has been an adjunct professor in nutrition and wellness.  Rachael belongs to the University of Washington Alumni Association, the T. Colin Campbell Center for Nutrition Studies\' Whole Communities program, and Eat for the Earth, as well as Plantstrong and McDougall communities.  Rachael is happily married with two grown children. She lives in California, where she can usually be found trail running, rock climbing, cycling, and bike-packing with her husband. Learn more at www.forforkssakebook.com and connect with her on Instagram @forforkssakebook or For Fork\'s Sake Book on Facebook.

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