Press



Show Me St. Louis
July 31, 2020

July 19, 2020
Our client and friend, Caryn Dugan, is one of the most optimistic and tenacious individuals we’ve ever met. Caryn is all about being the first to bring plant-based to a larger community. In 2008, she was motivated to start STL Veg Girl after losing her father to cancer and receiving her own cancer diagnosis shortly after. She has taught the first Forks Over Knives “Community” program to sold out audiences and created St. Louis’ first Plant-based Nutrition Summit, featuring world-renowned experts. But Caryn’s biggest first began a year ago when she created the nation’s first plant-based nutrition, culinary and lifestyle education center – The Center for Plant-Based Living (CPBL).


June 12, 2020
In response to the COVID-19 pandemic, the Center for Plant-based Living (CPBL) temporarily closed its newly opened brick + mortar doors. They are now in the process of planning a re-opening of the physical space, however, you can now virtually attend the nation's first plant-based nutrition and culinary education center in the comfort of your own home.

Show Me St. Louis
May 27, 2020
Keeping our social distancing in mind, these summertime perfect kabobs are already skewered, sauced and garnished! Simply pick up, and eat! No need to touch anything else! Delicious! Even from a distance!

May 4, 2020
Join STL Veg Girl Caryn Dugan for a delightful and delicious demonstration of cooking with plants. Bring your parents along if you want to prepare with Caryn because using knives will be involved. Learn how to make hummus stuffed baked jalapeno peppers with homemade hummus. Find out about the nutrition included and the value of making sure plants are a big part of your diet.

Kirkwood Lifestyle Magazine
April 15, 2020
After a sold-out nutrition summit at Washington University, Caryn felt St. Louis was ready for a plant-based nutrition learning center. She called two industry leaders asking them to point her to an existing brick and mortar business that she could model. Both experts stated that no such business existed. Caryn declared, "I'm going to open that place." "I saved for two years and on the anniversary of my dad’s passing, Tim and I opened the nation's first plant-based nutrition and culinary education center. Right in the middle of the country."

St. Louis Post-Dispatch
April 15, 2020
This is probably the most edited recipe in my collection as I have been working on it for years. It makes a lot, so either freeze half and come back to it in several weeks, or share with your friends//family. It's a big bold meal that I love and hope you do as well. Thank you Pat Eby for sharing with with your readers. xo