Sharon is a health care administrator and adjunct college instructor with over 30 years of study and practice in plant-based nutrition. She holds a Bachelors in Psychology from Cheyney State University and a Masters in Public Health from the University of Pittsburgh School of Public Health.
While serving on the administrative team at a major medical center, she became intrigued with lifestyle factors contributing to unhealthy beginnings (births), the development of chronic diseases, premature aging, and premature death. Her curiosity led her to macrobiotics, a whole-food, plant-based way of eating.
Adopting a plant based way of eating resulted in her maintaining excellent health; free of chronic disease or the need to “diet” to maintain a healthy weight. Her own positive personal experience along with published research confirming the preventative and restorative benefits of whole-food, plant-based nutrition undergirds her passion to teach others.
Sharon is certified in Plant Based Nutrition by the T. Colin Campbell Center for Nutritional Studies and by the Physicians Committee for Responsible Medicine as a Food for Life Instructor.
While Sharon receives great joy in teaching anyone willing to learn she is particularly enthused by those committed to empowering their health to experience the aliveness of vibrant health.