Our Authors

The Family Meals Program would not be possible without professional support from people in the health and food industries. We are fortunate to have them post articles and share their expertise, Their guidance during the pilot phase of the FMP was invaluable.

LisaLisa Samuel: Lisa is a registered dietitian who counsels and conducts cooking workshops locally and throughout the United States. She is a Registered Dietitian passionate about inspiring positive changes in the way people think about food and the way they nourish their lives.

Lisa has also honed her nutrition and communications skills working with Good Morning America, St. Luke’s/Roosevelt Obesity Research Center, Columbia University School of Journalism, The Lewin Group and Fleishman-Hillard. Lisa has been an adjunct professor at Wright State University and Bastyr University. She has a degree in Biological Sciences from Columbia University and a Masters in Business Administration from Wright State University. She completed her Dietetic Internship at Bastyr University.

 

gabriel

Gabriel Claycamp:  Gabriel is a graduate of the Culinary Institute of America. He has since been involved in planning several culinary ventures and is highly recognized in the Seattle area as a culinary arts teacher and volunteer at gala events. He started The Swinery in 2010 and his “inventive new cured meats” were nationally recognized in the New York Times as well as locally. Presently he is planning a meat-packing facility in the Pacific Northwest to process local animals using Eco-friendly practices.

 

yin-yang-symbolTeresa Rieland Teresa provides personal chef and self-awareness counseling. As a trained macrobiotic chef and educator, she views wellness from a systemic perspective. The food we consume, our eating habits, spirituality, relationships with self and World all contribute to ones sense of self and well-being.

She has a BS degree in Community Health and preventive medicine WWU & University of Oregon.  She was trained in macrobiotic cooking and education at the National Epicurean Academy of Culinary Arts.

 

DonDon Rieland: Don is a retired educator. Having taught at all levels, he understands how people of all ages view wellness and apply concepts to their daily lives. His high school Biology and Health classes focused on principles as they apply to personal health and environmental sustainability. As the founder of the FMP and author of $10 Meals for a Family of Six he is continuing to teach health and wellness concepts as it relates to food choices.

He holds a BA degree in Education from WWU, with a Health and Physical Education concentration. Further  studies in general science and technology broadened his perspective.