Master of Science in Nutrition and Integrative Health

Liz Lipski, PhD, CCN, CHN, CNS
Academic Director, Master of Science in Nutrition and Integrative Health
Dr. Lipski is board certified in clinical nutrition (CCN) and holistic nutrition (CHN) and is a certified nutrition specialist (CNS). She received her doctorate in clinical nutrition from the Union Institute with a specialization in functional medicine and has been working in the fields of nutrition, holistic health, herbology, and lifestyle management for more than 30 years. Dr. Lipski previously served as director of doctoral studies and educational director at Hawthorne University. She has been extensively published in many academic journals and is the author of four books, including Digestive Wellness and The Digestive Connection. Dr. Lipski speaks nationally and internationally, is on faculty at the Institute for Functional Medicine, and serves on advisory boards for the Ceres Foundation and the Autism Help Alliance.

Susan Testa, MS, RD, LDN
Manager of Experiential Programming
Susan Testa earned her Bachelor of Science Degree in Nutrition from the State University of New York at Buffalo and completed her clinical work at the University of Maryland Medical System. She attained her advanced degree in Nutrition Education at the University of Chicago Medical School. Ms. Testa has served as adjunct lecturer for the University of Maryland at College Park and associate professor at Capital University of Integrative Medicine in Washington, DC, where she taught coursework in holistic nutrition to physicians. Ms. Testa has also provided single lectures at Johns Hopkins University, Kennedy Krieger Institute, and other institutions. Currently, Ms. Testa speaks to group audiences nationally and internationally. Ms. Testa has developed and implemented The Integrative Transitional Program in Baltimore, MD, for individuals who are interested in transitioning at a comfortable pace to better health, diminishing undesirable symptoms, and reducing risk to future disease over a 12-month period. Ms. Testa is a licensed nutritionist in the state of Maryland. Since 1991, she has been practicing a combination of conventional, holistic, functional, and complementary nutrition.

Faculty

Bevin Clare, MS, CNS, LDN, RH(AHG), Associate Professor
Bevin Clare is the clinical division chair of the Herbal Medicine program. A clinical herbalist and nutritionist with a deep love of plants and food, Ms. Clare holds a Master of Science in Infectious Disease from the London School of Hygiene and Tropical Medicine, and conducted her thesis research at the National Institute on Aging (part of the National Institutes of Health). She earned her Bachelor of Science in Ethnobotany at Lesley University. Ms. Clare has studied herbal medicine around the world, and blends her knowledge of traditional uses of plants and foods with modern science and contemporary healthcare strategies. She also serves on the faculty of the Massachusetts College of Pharmacy, is on the board of directors of United Plant Savers, is co-director of the Herbal Clinic for All, and is a national lecturer. Ms. Clare is a professional member of the American Herbalists Guild and has served on its governing council since 2002.

Kimberly Duncan, PhD, Associate Academic Director, Integrative Health Science
Dr. Duncan is the former director of the Integrative Health Sciences program at Tai Sophia and has served on the Tai Sophia faculty since 2006. She hold a Doctor of Philosophy in Biomedical Science - Pharmacology from the Mayo Graduate School of Medicine. Dr. Duncan has worked in the fields of pharmacology and toxicology at academic centers for nearly 30 years, including at the National Cancer Institute in the United States and at Cambridge University in England. She holds a faculty appointment at the Johns Hopkins School of Medicine. In addition to her current role as associate academic director of the Integrative Health Sciences program at Tai Sophia, Dr. Duncan teaches and designs courses for the program that integrate studies in wellness and biomedicine with the traditional teachings of the Institute.

James Snow, MA, RH(AHG), Interim Academic Director, Integrative Health Science
Mr. Snow is the interm program director of Integrative Health Sciences at Tai Sophia Institute. He holds a master’s degree in Transformative Leadership and Social Change from Tai Sophia Institute, completed the herbal residency program at the Southwest School of Botanical Medicine, and is a professional member of the American Herbalist Guild. He was the primary clinical instructor at the California School of Herbal Studies, and served as director of Herbal Medicine program at Tai Sophia.

Rebecca Snow MS, CNS, LDN, RH(AHG)
Rebecca Snow is a practicing nutritionist and herbalist. Her passion for using foods and herbs to support health was sparked in 1998, leading her to study at the Dreamtime Center and later at the Tai Sophia Institute. After acquiring her Master of Science degree in Herbal Medicine, Ms. Snow practiced for five years in an integrative medical office in Rockville, Maryland, where she gained a wealth of clinical experience with complex health concerns. In 2009, her journey brought her back to Tai Sophia to share the gifts of herbs, healing foods, and compassionate guidance with her clients at the Natural Care Center. She has played an integral role in the launch of the Master of Science in Nutrition and Integrative Health program as interim director and a member of the curriculum design committee. Additionally, she has served as program manager of the graduate certificate programs in Herbal Studies and Medical Herbalism at Tai Sophia. Ms. Snow is certified as a nutrition specialist (CNS) through the Certification Board for Nutritional Specialists. and is a licensed nutritionist in the State of Maryland.

Bryan Walsh, ND, Instructor
Dr. Walsh holds a degree in Naturopathic Medicine from the University of Bridgeport College of Naturopathic Medicine. He combines a passion for nutritional biochemistry and functional medicine, yet maintains a broad view of wellness, believing in the infinite capacity for the body to heal itself given the appropriate conditions and environment. Dr. Walsh is a guest lecturer at the University of Maryland School of Medicine, has been a presenter at national conferences, lectures nationally to health care professionals and has been an advisor to a number of wellness companies. Dr. Walsh is co-owner of Rescue My Health, LLC where he maintains a private practice with his wife in Ellicott, Maryland.

Adjunct Faculty

Karen Buchsbaum, PhD (Candidate)
Karen Buchsbaum has a passion for service, community, food security, and sustainability issues. She has served in the environmental field for more than seven years, including work on a CSA farm, and as an extension educator, curriculum developer, and community garden founder and coordinator. Ms. Buchsbaum is the founder and director of Community Fare, where she collaborates with students, government officials, farmers, and the general public to improve civic engagement and community access to fresh, local foods. She also serves on the Frederick County Extension Advisory Council and the Frederick County Sustainability Commission. Ms. Buchsbaum holds a Bachelor of Arts in Biology and a Master of Science in Environmental Education, and is currently pursuing a doctoral degree in Environmental Studies at Antioch University New England, with a focus on sustainable food systems.

Leah Butler, PhD, MAc
Dr. Butler has served as adjunct faculty in the Integrated Health Science department at Tai Sophia Institute since 2009, and previously served as a research advisor for the Institute’s Herbal Medicine program. Prior to her work at Tai Sophia, Dr. Butler was the director of Human-Technology Integration and Assessment for the Potomac Institute for Policy Studies (PIPS) and an adjunct senior fellow at the PIPS Center for Neurotechnology Studies. She is the co-editor and author of numerous publications in various human systems engineering-focused journals, books, conferences, and magazines. She holds a doctoral degree in Industrial Engineering and Management Systems from the University of Central Florida.

Jody Cutler, MAc
Jody Cutler holds a Master of Acupuncture from Tai Sophia Institute and has been on the faculty since 2003. Her work as an acupuncturist blends deep emotional and spiritual work with bringing consciousness to a person’s body, mind and spirit. Ms. Cutler helps individuals and groups bring awareness and presence to eating, and develop compassion and joy around food. Ms. Cutler completed a 100-hour Food Therapy program with Annemarie Colbin at the Natural Gourmet Institute, has been trained in Mindfulness-Based Eating Awareness, and has extensive training in meditation. Ms. Cutler is the co-founder and co-owner of Roots Market, a natural foods store in Clarksville and Olney, Maryland. She is also the co-owner of Great Sage, a vegetarian restaurant, and Nest, an eco-friendly clothing and gift store, in Clarksville, Maryland. Ms. Cutler was awarded the "#1 Woman to Watch in Howard County."

Camille Freeman, MS, CNS, LDN, RH(AHG)
Camille Freeman received a master’s degree in Herbal Medicine from Tai Sophia Institute in 2004 and is a professional member of the American Herbalists Guild. Ms. Freeman is certified as a nutrition specialist through the American College of Nutrition and is a licensed nutritionist in the state of Maryland. She holds a Master of Science in Physiology and Biophysics at Georgetown University. Her primary clinical focus is in reproductive health and endocrinology. Ms. Freeman is passionate about promoting sustainability in healthcare and helping women of all ages deepen their understanding of the body’s many cycles.

Deanna Minich, PhD, FACN, CNS
Dr. Minich is an international speaker and serves as vice president of Scientific Affairs at Metagenics, Inc., in Gig Harbor, Washington. Dr. Minich has twenty years of experience in the nutrition field and has developed an integrated physical, emotional, mental, and spiritual approach to nutrition. Her experience includes private practice, preclinical and clinical research, product development, global product technology integration, management, marketing, writing, and education. She is the author of four nutrition books and more than fifteen scientific publications. Dr. Minich received her doctoral degree in Human Nutrition and Metabolism from the University of Groningen in the Netherlands. She is a fellow of the American College of Nutrition, certified nutrition specialist, certified nutritionist by the Washington State Department of Health, and a registered yoga teacher.

Daemon Jones, ND
Dr. Jones combines her nutritional expertise with her knowledge of medicine and natural therapies to create safe and effective treatment plans that bring her patients back to vibrant health. An international speaker and author of Daelicious! Recipes for Vibrant Living, Dr. Jones served as the director of Community Nutrition and as a faculty member of the Food as Medicine program at the Center for Mind-Body Medicine. She also teaches nutrition at Smith Farm Center for Healing and the Arts. Dr. Jones received her naturopathic medical degree from the University of Bridgeport College of Naturopathic Medicine. Her unique approach to client care includes cooking demonstrations, medical home visits, kitchen and nutrition rehabilitation, and mind-body skills training.

Adjunct Faculty (Cooking Labs)

Monica Corrado, MA, CNC
Monica Corrado is a chef and holistic nutrition educator, teaching "REAL Food" cooking classes throughout the United States. A leading activist for real, fresh, local, sustainable food, Ms. Corrado was a founding member of one of the first CSA (Community Supported Agriculture) organizations in the Washington, DC area in 1998, which provided biodynamic food and milk to families. From 2000 to 2005, she owned and operated The Basic Feast, the only organic catering company in the Washington, DC area that offered nourishing food from local, organic, and sustainable farms. In addition to teaching, Ms. Corrado is a member of the honorary board of the Weston A. Price Foundation. She has been featured in the Washington Post as an expert in traditional fermentation techniques, and is currently involved in the White House "Chefs Move to Schools" initiative. She is the author of With Love from Grandmother’s Kitchen, in the fall of 2011.

Cheryl Diane, CNC, AANC, NAT
Cheryl Diane is a chef and nutritionist, practicing and teaching natural foods classes at her wellness center in Annapolis, MD. She has been in private practice for more than 19 years and travels around the country as a guest speaker on nutrition, raw foods, and natural health. She trained at the New York School of Cookery and the Tree of Life School of Cookery. Ms. Diane is a certified nutritional consultant and earned a Master in Health Science and Integrative Medicine at the Capital University of Integrative Medicine. She was appointed by the governor of Maryland to be a delegate for the Commission on Complementary Healthcare for the state.

Eleonora Gafton, MS (Candidate), HHC
Cooking Lab Coordinator
Eleonora Gafton completed her professional chef training at Ministerul Turismului International in Bucharest, Romania and went on to work in a three-star tourist hotel, becoming the first female executive chef in a Communist country. Growing up on her grandparents’ organic farm and father's winery in Romania, Ms. Gafton developed a deep appreciation, love, and passion for natural foods. Ms. Gafton received bachelor's degree in Hotel Management from Cornell University and worked for 20 years in the hotel industry in Washington, DC. Ms. Gafton completed the health coach training at the Institute for Integrative Nutrition in New York City and is currently completing her master’s degree in Herbal Medicine at Tai Sophia Institute.

Jill Gusman
Ms. Gusman is a veteran chef instructor and lecturer at the Natural Gourmet Institute in New York City. She combines her passion for Eastern and Western healing ways, and cooking with whole, natural foods through teaching and consulting. She is the author of Vegetables from the Sea: Everyday Cooking with Sea Greens. Ms. Gusman has taught at the Henry Ford West Bloomfield Hospital in Detroit and created “Kids in the Kitchen,” a live cooking show for Mount Sinai, Children’s Hospital in New York City. As an avid gardener and wild food enthusiast, she enjoys the great outdoors as often as possible.

Susan Sykes Hendee, PhD, CCE. HAAC
Dr. Hendee is a seasoned educator and administrator in culinary arts, foods education, and hospitality management. She held faculty appointments at the Baltimore International College Department of Culinary Arts and Hospitality and at the Center for Hospitality and Culinary Arts at the New York Institute of Technology. Dr. Hendee holds a doctorate in Food Studies and Food Management from New York University. She is certified by the American Culinary Federation as a certified culinary educator and was awarded an honorary fellowship into the American Academy of Chefs in 2010. She is a member of the Share Our Strength-Cooking Matters board and American Culinary Federation Sizzle editorial board. Dr. Hendee’s has published and presented on a range of topics, including pedagogy, advancing culinary education, Italian cuisine, and emotional intelligence.

Myra Kornfeld
Myra Kornfeld teaches classes in ethnic, classic, and vegetarian cooking at The Natural Gourmet School of Health and Culinary Arts and the Institute of Culinary Education in New York City. She is a veteran restaurant chef, recipe developer and editor, private chef, menu consultant, and author of several cookbooks, including The Healthy Hedonist, More than 200 Delectable Flexitarian Recipes for Relaxed Daily Feasts, and The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes for Eggless, Meatless, and Dairy-Free Meals. Ms. Kornfeld is the head chef and content manager of www.MyFoodMyHealth.com, a food and healing website. She is a frequent contributor to Vegetarian Times and has contributed articles to Natural Health and Organic Style. Ms. Kornfeld has been a guest instructor at numerous schools, including Classic Thyme in New Jersey, and at Sur la Tables around the country. Ms. Kornfeld specializes in preparing nutrient-densefood for people with special eating requirements and/or preferences.

Christina Pirello, MFN, MS
Ms. Pirello is the Emmy Award-winning host of the Christina Cooks! television series, which airs weekly on more than 200 national public television stations nationwide and has aired in 50 foreign countries on Discovery Health. In 2008, Ms Pirello founded The Christina Pirello Health Education Initiative, a nonprofit organization dedicated to changing America’s relationship with food through community outreach, media programs, and several in-school programs designed to teach kids to make healthier choices. She is the author of six cookbooks, including Cooking the Whole Foods Way, named the healthiest cookbook of the decade by Physicians Committee for Responsible Medicine in 2010. Her recently released book, I’m Mad as Hell and I’m Not Going to Eat It Anymore, provocatively explores the quality of modern food, and includes luscious recipes to help readers get started cooking and eating healthfully. Ms. Pirello holds a master’s degree in Fine Arts and was awarded a master’s degree in Nutrition from Drexel University in 2003.

Distinguished Lecturers

Annemarie Colbin, PhD
Dr. Annemarie Colbin, an award-winning teacher, lecturer, writer, and consultant, is a pioneer in the field of natural health. Dr. Colbin is founder and director of the Natural Gourmet Institute for Health and Culinary Arts in New York City, which offers the Chef’s Training Program for careers in the health-supportive culinary arts. She has authored several books, including The Book of Whole Meals, The Natural Gourmet, Food and Healing, and The Whole-Food Guide to Strong Bones: A Holistic Approach. She writes a regular Food and Your Health column for New York Spirit magazine (formerly Free Spirit), and produced a DVD titled “Basics of Healthy Cooking,” which the New York Times called “encyclopedic — a must for every health-conscious kitchen.” Dr. Colbin earned her doctorate in Wholistic Nutrition through the Union Institute & University in Cincinnati, Ohio. She is the recipient of the 1986 Maharishi Award, the 1987 Pacesetter award in Education from the Roundtable for Women in Foodservice, and the 1993 Women of Enterprise Award from Avon and the Small Business Administration. She has served as a faculty member at Empire State College, the Institute of Integrative Nutrition, and the Natural Gourmet Institute. Dr. Colbin is widely known and highly regarded in the United States and abroad for her ongoing efforts to elucidate the relationship between food and individual health.

Michael Greger, MD,
Dr. Greger is a physician, author, and internationally recognized professional speaker on a number of important public health issues. Currently Dr. Greger serves as the director of Public Health and Animal Agriculture at the Humane Society of the United States. Dr. Greger also is licensed as a general practitioner specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. His latest two books are Bird Flu: A Virus of Our Own Hatching and Carbophobia: The Scary Truth Behind America's Low Carb Craze. Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine.

Sally Fallon Morell, MA
Ms. Fallon-Morell is a chef, nutrition researcher, homemaker, and community activist. She is founding president of the Weston A. Price Foundation and editor of the Foundation’s quarterly magazine. Ms. Fallon-Morell is owner of NewTrends Publishing and founder of A Campaign for Real Milk (www.realmilk.com). She is author of the best-selling Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats and Eat Fat, Lose Fat, co-authored with Mary Enig. Her recipes and teachings have been inspiring readers for years. She is trained in French and Mediterranean cooking and received her master’s Degree in English from UCLA.

Gerard Mullin, MD
Dr. Mullin is an associate professor in the Department of Medicine at Johns Hopkins University and director of Integrative Gastrointestinal Nutrition Services at Johns Hopkins Hospital. An internist, gastroenterologist, and nutritionist, Dr. Mullin is internationally renowned for his work in integrative gastroenterology and nutrition, a field in which he has accumulated more than 15 years of clinical experience. He is the only physician in the United States who is board-certified by the American Board of Internal Medicine for Gastroenterology, the American Society of Enteral and Parenteral Nutrition, the American College of Nutrition, and the American Board of Nutrition Physician Specialists. He is an associate editor of Integrative Medicine: A Clinician's Journal, and recently was selected by Dr. Andrew Weil to serve as senior editor/author of the first book for physicians on integrative gastroenterology, published by Oxford Press.

Paul Pitchford, MS
Mr. Pitchford studied and apprenticed with masters of pre-Revolutionary Traditional Chinese Medicine, nutrition, Tai Ji, and meditation. His landmark book, Healing with Whole Foods: Asian Traditions and Modern Nutrition (published in seven languages, including a forthcoming Chinese translation), forms the foundation of his unique dietary teachings, which unify Eastern and Western therapies. His work has become a primary impetus behind the concept of “whole foods nutrition.” Best-known for his teachings on foundational healing, Mr. Pitchford emphasizes awareness practices; mindful exercises, such as yoga and Tai Ji; and regenerative nutrition.

Nora Pouillon
Ms. Pouillon is a pioneer and champion of organic and environmentally conscious cuisine. After moving to the United States from Austria, Ms. Pouillon developed an extensive network of organic and natural farmers for her catering business. In 1979, she opened Restaurant Nora, supplied by local farmers’ seasonal organic produce. Restaurant Nora later became the first certified organic restaurant in the United States. Ms. Pouillon helped jumpstart the farm-to-table movement, introducing Washington, DC chefs to local farmers. She also initiated FRESHFARM Markets, the first producer-only farmer’s markets in Washington, DC, which now includes eleven markets in the Washington, DC metropolitan area. Ms. Pouillon is the author of Cooking with Nora, a seasonal menu cookbook that was a finalist for the Julia Child Cookbook Award. She is on the board of directors of the Amazon Conservation Team, the Environmental Film Festival, FRESHFARM Markets, Earth Day Network, SeaWeb, Wholesome Wave, and The Organic Center. In 2009, Ms. Pouillon was the first recipient of the Genesis Award from Women Chefs and Restaurateurs, and in October 2011, the Chefs Collaborative inducted her into their Pioneers Table.