Greg Xavier is a qualified Plant Based Nutritionist, Certified Raw Foods Chef, and founder of Plant Based Ireland. He has followed a Plant Based diet for 10 years and has taught nutrition & culinary skills in both Ireland & Bali, Indonesia. A Fruit Fest veteran, Greg first attended the UK Fruitfest in 2017 and has been to Woodstock and the inaugural Canada Fruit Festival. Along side his Plant Based Expertise, Greg is also one of only 500 qualified Wim Hof Method Instructors in the World, having trained directly with Wim Hof himself after meeting on a winter expedition in 2017 in Poland. In 2019 he was a Co-Presenter on the Irish Television Series ‘My Yellow Brick Road’, where he helped participants transform their lives through incorporating more whole foods, fruits and vegetables into their lives. Greg is Ireland’s top expert on Plant Based living Subscribe for updates: http://www.fruitfest.co.uk
Review: Lecture and Seminar With Dr Doug Graham and the Dublin Vegan group
Last year, we had a number of attendees from Ireland at UK Fruitfest. Greg Xavier was not only at Fruitfest but also ended up at Woodstock Fruit Festival.
A while later he mentioned that he had given a talk to the Dublin Vegan Group that he helped to run. They were often having as many as 100 people turn up at their talks.
We arranged to put on something special in collaboration.
I spoke to Dr Doug Graham about it and almost miraculously he had a gap in his schedule for that weekend. A few days later he was heading to Chicago to work for 3 weeks with a top NBA prospect.
Greg picked us up in Dublin and we headed to the lecture theatre. It was the Jonathan Swift lecture theatre at Trinity College Dublin. This was a prestigious venue indeed. Founded in 1592, Trinity College is not only the oldest surviving college in Ireland is also seen as the most prestigious. It is seen as one of the 7 ancient universities of Britain and Ireland and one of the most elite institutions in Europe.
As you can see in the picture it was a room designed perfectly for a lecture and no microphones where necessary.
In advance, Doug told me he was going to do his “psychic act”.
I won’t tell you exactly what that turned out to be, in case you see him do it in the future, but it was an interesting way to put a presentation together.
He spoke for over an hour and the audience was wrapped in attention. He was running and jumping around all over the rooms, taking questions left, right and centre and taking people out of the audience for demonstrations.
At the end, as we were leaving the attendees were hungry for more information and kept asking questions.
Many were excited for the seminar the next day and some were looking forward to the fruit festival.
That night, we got back to the flat and Doug started answering emails. I went out to try to find some fruit and eventually had to take 2 taxis to a 24 hour Spar. The fruit I found wasn’t great but we hadn’t eaten anything since 12pm.
As I walked around that night I felt inspired and elated. It felt really great to have shared this message with so many people and made me feel like I was living in line with my purpose. Dublin is a spectacular city. We were right by the river where brand new state of the art buildings stand tall beside the river’s edge.
The seminar the next day….
….was mostly Doug teaching, but I had to work on Fruit festival stuff so I did not have too much time to participate. Doug did a brilliant food demo that really wowed the audience.
Later that night, we were hosted by the owner of Cornucopia, Ireland’s oldest vegan restaurant. The manager, Deirdra, was an incredible person. Very funny and young at heart. She was full of enthusiasm about what she was doing and that was infectious.
She told us her story of leaving Dublin as a student radical to go and live in Boston where she eventually ended up working at the Hippocrates health institute with Anne Wigmore.
She had eventually come back to Ireland to start this new restaurant with her partner who unfortunately died of cancer. She has since built it into a very successful restaurant which was absolutely packed and had a queue out of the door the whole time we were there.
We left early the next morning and were sorry to leave. The trip had been a success in my eyes and made me yearn for more travel and adventure sharing the message of fruit and health.
Who knows where we will end up next.