Let’s Eat Great Food is a licensed provider of Food for Life which is an award-winning nutrition education and cooking class program that provides an innovative approach to diet-related chronic diseases. Designed by the Physicians Committee’s (www.pcrm.org) team of physicians, nurses, and dietitians, Food for Life promotes healthful eating based on the latest scientific research. Since 2001, Food for Life has been a pioneer in delivering hands-on information about how diet can play a pivotal role in health and disease prevention directly to communities around the world
Mark Cerkvenik wasn’t facing a medical emergency—but like many Americans, he was overweight, unhealthy, and on blood pressure meds. At 232 pounds with cholesterol at 280 and rising blood pressure, he was quietly heading toward serious health trouble. Working in healthcare, he saw firsthand how our system struggles under the weight of preventable diseases—heart disease, cancer, diabetes—and he began to ask: Why are so many of us so sick?
Though he thought he ate well—no red meat, pescatarian, light on dairy—Mark realized it wasn’t enough. After losing loved ones and watching friends face major health crises, he made a powerful change: he committed to a 100% whole food, plant-based diet.
The results? Gradual, steady, and transformative. He reached his ideal weight, dropped his cholesterol by 100 points, and now enjoys healthy blood pressure and renewed energy.
Today, Mark shares what he’s learned. He teaches plant-based cooking, runs a wellness program, offers health coaching, and supports others through his group, Building Healthy Communities in Orland and Frankfort Townships. His story proves it’s never too late to take charge of your health—and help others do the same.
Contact Mark at mark@letseatgreat.com
Barb Chwierut is a passionate advocate for the whole foods plant-based (WFPB) lifestyle, backed by over 11 years of personal experience and extensive formal training. Holding certifications in Plant-Based Nutrition from eCornell/T. Colin Campbell Center for Nutrition Studies, The Starch Solution, and as a licensed Food for Life Instructor through the Physicians Commitee for Responsible Medicine (PCRM).
Barb possesses a deep understanding of the science and practical application of plant-based eating. Further enhancing her expertise, she holds certifications in Plant-Based Cuisine from Rouxbe and Forks Over Knives.
As a volunteer leader for PBNSG and PBMNY, Barb actively mentors and supports individuals in adopting and maintaining a WFPB lifestyle. Her firsthand experience, witnessing her husband’s remarkable health transformation through plant-based nutrition, fuels her dedication to empowering others to take control of their well-being through diet. Contact Barb at barbchw@comcast.net