THE STORY OF EDDIE GARZA
Eddie Garza is a plant-based chef, cookbook author, and Program Manager of Food & Nutrition for
The Humane Society of the United States. Eddie and his work to reform food systems in Latinx communities have been featured by a wide variety of media outlets in the United States and abroad, including CNN, ¡HOLA! TV,
The Washington Post, People en Español, Telemundo, Univision, MiTú Network, Travel + Leisure Mexico, Sin Embargo (Mexico),
TV Azteca (Mexico), Canal Nuestra Tele (Colombia), TV Venezuela, GoTV (Honduras),
El Tiempo and El Colombiano (Colombia), Daily Mail (UK), and many more.
Eddie has cooked for a host of plant-powered stars in the television, film and music industries, including television host and model Daisy Fuentes, singer-songwriters Richard Marx and Rob Thomas, Latin American television personalities Marco Antonio Regil, Ximena Córdoba and Catalina Robayo, actors Kate Mara, Jamie Bell,
Cybill Shepherd, Maria Conchita Alonso, Daniella Monet, Harley Quinn Smith, among others.
Eddie grew up in the Mexican-American border town of Brownsville, Texas, a region plagued by childhood obesity, diabetes, and heart disease. Like many of his childhood peers, Eddie struggled with serious weight problems from an early age, maxing out at 310 pounds by the time he was 21 years old. It was when he transitioned to a plant-centric diet that Eddie was able to naturally lose over 150 pounds and reverse his declining health.
Eddie’s latest book, ¡Salud! Vegan Mexican Cookbook, features 150 plant-powered recipes that represent the 150 pounds he lost on his vegan journey.
Eddie is a sought-after speaker, culinary coach, and thought leader on issues related to Latinx health. He has lectured and presented at top universities, culinary schools, and major conferences in the US and Latin America, including SXSW in Austin, Expo en Verde Ser in Mexico City, and the Nexus Summit in Washington, D.C.