I'm stable on the WEO. For me, the value of the programs will be the ability to sample all the recipes that are McDougall approved. There's no way to tell which recipes are going to become a useful staple without sampling.
So for the 'kitchen ignorant', such as myself, attending the programs will be really helpful - basically anyome who spent years eating pizza and burgers to avoid cooking. I have found that only half of the recipes I try making taste good enough to be a staple, and I think that's my bad cooking, so sampling WEO prepared by McDougall cooks would be well worth attending for me.
There is also the time and/or effort equation to apply to each recipe that slows me down when searching for my favotie recipes.
The more time and effort a recipe takes, the more important it is to know ahead of time if it's a favorite or not. If it's a favorite, then any amount of time and effort is potentially OK. It's a matter of knowing the full equation for the more involved recipes.
So I can't wait to sample all the WEO recipes in person at a program.
I'll sample the most complex recipes while I can, and then work my way down.
Incidentally - I often daydream about a McDougall's restaurant in my niehborhood where people can go to dine and then get the recipes of what they order. We are hopefully close to having enough folk to teach by example as data points. It the public sees healthy people at every age going in and out of 'McDougall's' while they are waddling in and out of 'Fatburder's' they're going to notice.
If the public sees WOEers dooing well, they will be compelled to consider shaking their addiction.
The rest would be easy if they can start eating the food professionally and collecting recipes form the beginning. I have heard it said that a lot of people in New York do no cooking of their own, and many have never really 'cooked' more than toast or cereal.