Polenta with Pears and Cranberries

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.