Slow Food Dubai

The first Slow Food Convivium to reach the Arabian Peninsula

Cooking Workshop 1

Cooking Workshop 1

Sherry Bohlen began her love affair with good, clean, fair food in her Mother’s kitchen in the heartland of Illinois, USA. By the time she was 10-years-old, she was baking bread, cakes and pies at her Mother’s side and helping to prepare and serve bountiful meals to farm hands that worked her Father’s grain farm.

Sherry went on to earn a Bachelor of Science degree in “Foods in Business” from the University of Illinois and to work in the University’s Food and Nutrition Education program.

In the late 1980’s, she heard John Robbins (heir to the Baskin-Robbins fortune) speak in Arizona — promoting his book “Diet For a New America”. What he said set her life on a new trajectory and has led to her commitment to practice and share information on plant-based eating.

Sherry credits an alkalizing plant-based diet as a significant component of her survival from advanced stage breast cancer. She has a strong commitment to Mi being a good steward of the planet so that her grandchildren have the same opportunities that she had to create a healthy balanced life.

As a lifelong human rights, peace, justice and environmental activist, Sherry is dedicated to making food choices that help reduce world hunger and set the stage for an equitable distribution of food to all world citizens. And she chooses a plant-based diet to help stop the meat industry’s rampant abuse of animals in the production of meat and meat-based derivatives. Sherry, together with her husband Thom, were part of the Founding Board Members of SLOW FOOD DUBAI. Sherry hosts a Facebook Group – “The Conscious Vegan” – where those interested in sharing experiences and information can digitally gather and learn from each other.

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