Celebrated vegan chef Laura Theodore prepares a bountiful autumn meal. Featuring produce from the local farm market, this colorful menu includes hearty Cauliflower, Sweet Potato and Celery Chowder, Stuffed Butternut Squash with Apples and Cranberries, and flavorful Kale with Creamy Walnut Sauce. Special guests: T. Colin Campbell, Ph.D. and Rachelle Carson-Begley.