April Duckworth is an Instructor and Enrollment Specialist for the T. Colin Campbell Center for Nutrition Studies . April teaches Plant-Based Nutrition and is also a graduate of the program. April holds a Master of Arts degree in Teaching as well as a Psychology degree. She co-founded a non-profit, which provides healthy plant-based meals to those in need.
April has been awarded on the college level for her critical thinking teaching skills, and has also created content for various independent projects, including to accompany the mission of the plant-based non-profit.
April, her husband, and their son, are all entirely plant-based. April attributes her healing and all that followed to the life she and her husband created together, and through adopting a fully plant-based lifestyle.
Cozy up with this soup as the days get a little shorter and evenings get cooler. This sweet potato and black bean soup is not only delicious, but provides healing Ayurvedic properties and boosts immunity with the combination of ginger, garlic & onion. It also includes a cashew cream sauce, which can be grounding and satisfying as we enter the Fall season.