Following successful cancer treatment in 2009, Mimi attended a Food for Life class for cancer survivors at her local hospital. Mimi was surprised by how easy it was to make the switch to low-fat, plant-based cooking just by swapping ingredients in her family’s favorite recipes. Mimi also learned new cooking techniques, like how to sauté with broth instead of oil. Best of all, Mimi lost 20 pounds and knows that she is doing all she can to manage her health.
Now Mimi shares her passion for plant-based cooking and meal planning in the community and corporate locations through her company PlantStrongCT.org. Mimi also earned a certificate in Plant-Based Nutrition through eCornell's T. Colin Campbell Center for Nutrition Studies and a SafeServe certificate in food safety.