Thank you for visiting emilyhoneycutt.com. I’m Emily and I do the writing and research, cooking and recipe development, food styling and photography, while my husband, Brian, does the website development and taste testing. Our son, William, is our sous chef, taste tester, and our inspiration to help make this world a better place.
In 2002, Emily discovered a low-fat, whole foods plant-based diet and along with it, a whole new world of fresh flavor and vibrant health. Within a year, she lost 40 pounds, going from a size 12 to a size 4. She combined her lifelong love of gourmet cooking with her newfound passion for health, nutrition and a vegan diet and lifestyle and turned it into a career by becoming the Supervisor of Salud!, Cooking & Lifestyle School at Whole Foods Market Sacramento in 2004. She ran the school, teaching many plant-based cooking classes until choosing to be a stay-at-home mom in 2007.
In the Spring of 2010, Emily began teaching Food for Life classes for the prevention and treatment of cancer for The Cancer Project. The Cancer Project is a program of the Physicians Committee for Responsible Medicine. PCRM promotes preventive medicine, particularly good nutrition. PCRM also conducts clinical research and promotes higher standards in research.
From 2013-2014, Emily was an instructor for the T. Colin Campbell Center for Nutrition Studies, facilitating the course in Plant-Based Nutrition offered online through eCornell.
Emily has written for VegNews Magazine and Veggie Life Magazine and has been interviewed for and had recipes featured in Sacramento Magazine. Emily has taught at Dr. John and Mary McDougall’s Health and Medical Center, including twice at their Celebrity Chef Weekends. She has been a presenter at the San Francisco VegFest, the Sacramento VegFest, Farm Sanctuary, Williams-Sonoma and more. For the past several years, Emily has been teaching popular cooking classes at the Sacramento Natural Foods Co-op.
In 2017, Emily joined the Food Revolution Network as Content and Outreach Associate. In her role for the FRN, she uses her years of experience to write blog posts and answer questions about plant-based living on social media.
Emily has a Bachelor’s degree in Religion from Otterbein University in Westerville, Ohio and lives in Sacramento, California with her family.
Brian made the switch to a whole food, plant-based diet in September of 2012 after attending a McDougall advanced study weekend to learn how to prevent heart disease. After returning from the McDougall weekend, he realized he didn’t have the cooking skills to live this new plant-based lifestyle, so he found Emily to teach him a couple of cooking classes. He started attending her monthly cooking classes at the Sacramento Natural Foods Co-op and eventually, they started dating.
Brian initially changed his diet for his health, but after he met Emily, she encouraged him to watch the movie, Earthlings. Later, together, they watched Cowspiracy: The Sustainability Secret. These are two movies they both recommend, along with Forks Over Knives. Since that time, Brian has been an ethical vegan.
Since going vegan, Brian’s cholesterol has dropped to healthy levels and his blood pressure has gone from averaging 140/95 to normal and below. Sadly, despite his recent diet changes, in 2013, Brian was diagnosed with Stage II colorectal cancer (which was later discovered to be Stage III). Thankfully, Brian is now doing well.
When Brian isn’t working on the tech side of our website, he’s busy being a great stepdad to William, and working full-time as a Network Engineer. Brian is also a certified life coach and a level one Reiki master. He is an expert on masculinity and polarity and his favorite book is The Way of the Superior Man by David Deida.
Contact Emily at emily [at] emilyhoneycutt [dot] com
Contact Brian at brian [at] emilyhoneycutt [dot] com
“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.”
– Adelle Davis