Amy-Lee Goodman

Amy-Lee GoodmanAmy-Lee Goodman grew up as a meat and potatoes girl in Texas. Very involved in ballet and tennis, she carefully counted calories and carbs and thought ordering lean meat was making a healthy choice. But this all changed when Amy-Lee’s younger sister, Jessica, was diagnosed with a debilitating case of juvenile rheumatoid arthritis when she was 9 years old. By her late teens, doctors predicted Jessica would be confined to a wheelchair. Although Jessica went through a variety of treatments, from chemotherapy to Enbrel injections twice a day, nothing worked. At 16 years old, she had become a skeleton of her former vibrant and vivacious self. After Amy-Lee’s mom read how dairy can contribute to autoimmune diseases in The China Study by Dr. T. Colin Campbell Jessica went off all dairy and animal products. Within 3 months her arthritis had gone into complete remission and has stayed that way ever since. Her doctors could not believe the drastic change and neither could Amy-Lee’s family. As Amy-Lee continually researched the connection between diet and health, she could not consciously eat meat and dairy without knowing she was destroying her health. Amy-Lee and her whole family have been plant-based since 2005.

Amy-Lee is an Honors graduate from Wellesley College where she studied the politics of food, climate change and widespread effects of environmental challenges. She has co-authored publications for the Clinton’s HIV/AIDS foundation, and written TV episodes about climate change and the degradation of our oceans that appeared on local TV station Public Access. Amy is the Co-Founder and CEO of Zibble Inc- a vegan company that is making the connection between our food, health and environment through delicious plant based food products. As a social for-profit company, Zibble has partnered with international non-profits including International Fund for Africa, the Millennium Campus Network and GoGirl Travel Network. Amy was invited to speak at the Millennium Campus Network’s 2012 and 2013 Conferences and lecture at Wellesley College about the connection between our food, health and environment.