She ran the pastry departments at Grand Hyatt’s New York flagship in Grand Central and the celebrated pastry program at New York’s trendsetting Ace Hotel. Prior to entering the high-performance world of wellness, Katzie ran all Global Food and Beverage and Innovation for the indulgent chocolate brand Max Brenner International. Katzie Guy-Hamilton is a nationally recognized pastry chef and creative, now the food and beverage director at the luxury fitness brand Equinox.
He has now taught 30,000 people how to meditate, and his previous six books, including Teach Yourself to Meditate and The 5-Minute Meditator, have been translated into 14 languages. This approach made his work acceptable to the many doctors and psychologists who referred clients to him, and to corporations that have employed him since. He later supplemented his knowledge with five years’ study in biology, cognitive science, and Western philosophy. When Eric opened the Perth Meditation Centre in 1987, he chose to use secular, rational, and science-based language to explain meditation. While he appreciated the opportunities to do long retreats, he found he had no appetite for Buddhism itself. Between 19 he spent a total of 18 months doing retreats in the Burmese, Tibetan, Zen, and yoga traditions. He graduated from Victoria University with a BA in English literature and music, and started his working life as a schoolteacher and journalist. She has two children in college.Įric Harrison was born in Wellington, New Zealand, in 1949. She formerly served as Chair of Education and Research for the Maryland Academy of Nutrition and Dietetics. She is Past Chair of the Oncology Nutrition Dietetic Practice Group of the Academy of Nutrition and Dietetics, and in 2013 co-edited the book, Oncology Nutrition for Clinical Practice. She received a BS degree from the University of Delaware, and a MS at Texas Woman’s University. In addition to authoring the textbook, Nutritional Support in the Care of the Critically Ill, she has written various nutritional science-related journal articles and book chapters. She uses a variety of approaches to share her views and findings about nutrition, including co-authoring, with Catherine Jones, The Calories In, Calories Out Cookbook and Eating for Lower Cholesterol. She is passionate about nutrition and its role in health promotion.
He is also the author of How to Argue With a Racist, an incisive guide to what modern genetics can and can’t tell us about human difference The Book of Humans, a new evolutionary history that explores the profound paradox of the “human animal” A Brief History of Everyone Who Ever Lived, finalist for the National Book Critics Circle Award in nonfiction and Creation, on the origin of life and synthetic biology, which was short-listed for the Wellcome Book Prize.Įlaine Trujillo, MS, RDN, is a Registered Dietitian Nutritionist and works at the National Cancer Institute, National Institutes of Health.
As well as writing for the science pages of The Guardian, he has written and presented many award-winning series and programs for the BBC, including the flagship weekly Radio 4 program Inside Science, The Cell for BBC Four, and Playing God (on the rise of synthetic biology) for the leading science series Horizon. He studied genetics at University College London, and during his PhD on the developing eye, he was part of a team that identified the first known genetic cause of a form of childhood blindness. Adam Rutherford is a geneticist, science writer, and broadcaster.