Todo Verde founder, Jocelyn Ramirez, is a plant-based chef, college professor, yoga instructor, and advocate for healthy food access in her community. After Jocelyn’s father was diagnosed with cancer for the second time, she created a plant-based superfood smoothie diet that made him dramatically stronger and helped with a quick recovery. As she drove across the city in search of healthy food options, she was astounded by the lack of access to good food in her neighborhood. Jocelyn founded Todo Verde in 2015 with a mission to create delicious and healthy plant-based food inspired by her Mexican and South American roots for the Eastside community. She left her career in higher education to pursue a new path in foodways related to culture and tradition, and references traditional recipes passed down for generations within her family. As she continues to learn about the health benefits of nutrient dense food and healthy ecosystems, she offers knowledge on healthy living with the community through workshops, dialogues, and food demonstrations. Jocelyn also leads speaking engagements in relation to critical analysis of the industrial food system and traditional foodways.   Jocelyn’s background includes degrees in Fine Art, Design and Business and has also trained at the Matthew Kenney Culinary Institute. Her work has been featured in several press outlets including Los Angeles Times, USA Today, Vice, Spotify, Buzzfeed, Smithsonian, Bon Appetit, and more. Wanting to share her expertise in delicious plant-based Mexican food, Jocelyn published her first cookbook, La Vida Verde: Plant-Based Mexican Cooking with Authentic Flavor (Page Street) in 2020. In 2017, Jocelyn co-founded Across Our Kitchen Tables, an organization focused on uplifting women of color in the food industry, that hosts skillshares and an annual symposium. She currently sits on the Culinary Advisory Board for Food Forward and the Leadership Board for the Los Angeles Food Policy Council.