Join the Vegetarian Nutrition DPG for a culinary journey where East meets West in our "Thai-Italian Fusion: Instant Pot Green Curry Risotto Workshop". Discover the secrets to merging the spicy, aromatic flavors of Thai green curry with the creamy richness of classic Italian risotto. You'll learn how to use your Instant Pot to its fullest potential, creating a dish that's bursting with flavor yet simple to prepare. Whether you're a fan of Thai cuisine, a risotto aficionado, or just love experimenting in the kitchen, this workshop is a delightful way to fuse two culinary worlds.

Speaker

Kim Campbell

Kim Campbell has been advocating for healthy eating for over 35 years. She is the author of three nationally regarded cookbooks and is the Director of Product Development at PlantPure, where she has led the development of a line of plant-based frozen entrées and burritos and a dry-pack meal starter line. Kim also has also hosted online cooking shows for PlantPure.

Kim studied nutrition and child development and graduated with a BS from Cornell University. She received her teaching certificate and went on to teach intermediate and middle school Science in both public and private school settings. This background has given her a deep understanding of the importance of proper nutrition for overall health and well-being, particularly during the formative years of a child's life.

Kim is an integral part of a family legacy committed to improving public health through plant-based nutrition. Her husband is Nelson Campbell, who wrote and directed the documentaries, PlantPure Nation and From Food to Freedom, and who founded PlantPure and the nonprofit PlantPure Communities, and her father-in-law is Dr. T. Colin Campbell, author of “The China Study.” Her dedication to creating delicious and nutritious recipes, along with her passion for education and advocacy, make her an important asset to the plant-based nutrition movement.