Joan Pike

Joan is a Culinary Institute of America trained chef. She owned and operated a cafe in Ithaca, New York. She was diagnosed with Graves then Hashimoto’s disease. During this time she realized the importance of plant-based, non processed food in healing the body. Based on this, she decided to do a master’s degree in clinical nutrition to expand her knowledge of nutrition. Food For Life training has been essential in cementing and helping to promote plant-based nutrition.