About the Hosts 

Heather Gordon is a plant powered trail runner from Ireland. Heather has completed races in some of the most beautiful parts of the world including the Atacama Desert, Mozambique & Costa Rica, which fuels her passion for adventure, being immersed in new cultures and connecting with people from diverse backgrounds. After experiencing the positive impact a plant-based vegan diet had on her athletic performance, Heather studied T Colin Campbell’s course with Cornell University and the Center for Nutrition Studies and achieved her Certificate in Plant Based Nutrition. During the 2020 COVID-19 lockdown, Heather and Zandy fused their love of cooking and running and created a cookbook - Cooking on the Run! Check it out here! 
Zandy Mangold is a New York City based runner and coach who loves the challenge of running fast on any surface at any distance. His running resumé includes victories at the Atacama Crossing stage-race and the Keys 100 mile race, a Top 15 finish at his first Badwater 135 and a sub-24 hour Western States. As a coach, his goal is to help each athlete reach their potential, and then go a little further, while minimizing injuries. He loves cats and photography, and once played drums for the punk rock band Mañana Couch.
Kara Folkerts is a passionate plant-powered trail running guide, sustainable travel specialist, international yoga teacher, and holistic nutrition coach. Originally from Canada, she is a full-time nomad, finding her sense of home while living and working in various countries across the globe. Kara has guided hundreds of clients on multi-day trail running adventures, ecotourism trips, and yoga retreats. With all of these experiences, she is happy to share her passions of exploration, purposeful travel, outdoor movement, cultural immersion and mindful living with others. 
Lily Toomey is a plant-based chef who spent eight years working at Cornucopia, Dublin’s oldest vegan and vegetarian restaurant. For five of those years, Lily was the Sous Chef, responsible for developing new, innovative, delicious plant-based recipes. She has catered a range of different food events and spent time teaching plant-based cooking both in Ireland and abroad.
​For Lily, food is a powerful way to connect with people and the planet. Her passion for plant-based food, food justice and environmentalism has led her to pursue a PhD in environmental history. She currently balances academia alongside time in Wild Sage Bakery's kitchen, creating mouth-watering, plant-based treats & baked goods!
Experience Lily's cuisine at our Chamonix 2022 Trail Camp.