Meet the talented food leaders attending Eat Retreat 2018 in Portland, Oregon!
As head brewer at Jester King Brewery, Averie Swanson makes farmhouse beers using mixed culture and spontaneous fermentation.
Shawn Linehan is an editorial and commercial photographer specializing in small farms, food and eco businesses.
Erica Fair left a career in fashion design to create gluten-free treats as the baker and owner of Sans Bakery in New York City.
Jedidiah Stone owns and operates Grounding Roots, an organic juice bar in Orlando, Florida. Last year he founded the College Park Farmers Market in the heart of his community.
Bob Lesnikoski is a cranberry grower, squid and scallop fisherman, and mushroom forager. He also serves on the board of Vermont Workinglands Enterprise Initiative.
Sarah Meyer is the food systems manager at the Finger Lakes Institute at Hobart and William Smith Colleges. She is also a master gardener, beekeeper and the founder of Workers Ransom honey and hive products.
Natalie Fullerton works with family-owned farms promoting ecologically sound agriculture and specialty crop production as program director at the Kansas Rural Center.
After five years managing fresh inventory for a local Whole Foods, Vincent Finazzo founded Riverwards Produce. Starting as a pop-up shop, Riverwards is now a full-time, permanent market in Philadephia.
Seth O’Donovan is a chef, butcher and beekeeper whose credentials include stints at The French Laundry and Frasca. She is the founder and co-owner of The Guesthouse, a mountain lodge and restaurant in the Colorado’s Roaring Fork Valley.
Mark McKenzie is a sommelier based in New York City. He studied wine with the Wine & Spirit Education Trust and has worked with some of NYC’s most iconic restaurants. He’s now exploring new avenues to express his passion for food and wine.
After graduate school, Tamika Francis led product development for an agro & eco-tourism project with small farmers and fisherfolk in Saint Lucia. She now runs Food & Folklore, a start-up inspired by the tropics that uses New England produce, indigenous food-ways, and story-telling.
Rebekka Hutton is an entrepreneur making fermented food and drinks with local and organic produce. She is the founder and owner of Alchemy Pickle Company.
Gideon Burdick the marketing & development manager at Red Tomato, a Massachusetts food hub helping mid-sized farmers bring their products to market.
Alicia Lochard is a scholar and food historian of Black American foodways. Alica is currently a teaching fellow and doctoral student of Africana Studies at University of Pennsylvania.
Katina Talley left behind her career as a food scientist developing consumer packaged products to open her own bakery. Sweet Magnolia will turn two years old later this year.
Rebecca Gildiner studied environmental management at Yale and has worked on sustainability issues with companies like IKEA and Shake Shack. She now heads up social impact and advocacy at Sir Kensington’s.
Emily Teel is a freelance food writer, editor, and recipe developer in McMinnville, OR. Her writing has appeared on Serious Eats, Civil Eats, USA Today, Huffington Post, and The Kitchn.
Muffie Fulton is a scientist, chef and the founder of Bold Food. She teaches classes on the science of cooking and features modernist cuisine in her pop-up dinners.
Vincent Ricchiuti is a fourth-generation farmer. His family produces stone fruit, almonds and extra virgin olive oil in California’s San Joaquin Valley.
Amanda Feifer makes, writes about and teaches food fermentation of all kinds. Her first cookbook, Ferment Your Vegetables, was published in 2015 by Fair Winds Press.
Laura Reiley is a journalist and food critic for the Tampa Bay Times. Her Farm to Fable series earned her Pulitzer Prize and James Beard Award nominations in 2017.
Cassandra Loftlin is a chef instructor teaching classes on board Holland America’s cruise lines through a culinary partnership with America’s Test Kitchen.
Anastasia Sotiropulos managed Thomas Keller’s Bouchon Bakery and lead the bakery department for the highest-volume region in Whole Foods Market. In 2017, she founded her own consultancy to help food entrepreneurs scale their businesses.
Alyson Thomas is the owner and creator of Drywell Art. Her custom illustrations have been commissioned by Chronicle Books, Imbibe Magazine, Fleisher’s Meats, Williams-Sonoma and many others.
Ali Banks is the research & development chef for Chopt Creative Salad Company in New York City. She studied culinary arts at Le Cordon Bleu in Paris.
Ernesto Mandowsky builds technology systems and data analysis tools for the restaurant and hospitality industries.
Kristen Loken is a photographer and visual strategist working with restaurants and food businesses. Her clients include Culinary Institute of America and The Ritz Carlton.
Christine Liu is the digital executive editor at America’s Test Kitchen and oversees the Tastings and Testings team. She is also a freelance writer on lifestyle, food, drink and small business.
Heather Marold Thomason is a butcher supplying sustainable, pasture-raised meats to Philadelphia as the founder of Primal Supply Meats.
James Collier is a story-driven photographer, writer and a creative strategist. He shoots a mix of commercial, editorial and fine art projects.
Lesley Stockton is a recipe developer and food stylist. She is also the kitchen manager and staff writer at The Wirecutter.
Kathryn Tomajan is an olive miller and certified olive oil taster. In 2017 she took over a three acre olive grove and founded Fat Gold.