Anderson Valley 2014

Alyson Thomas

Creator of Drywell Art

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.

Clare Langan


Clare Langan an award-winning TV culinary producer and chef specializing in recipe development, styling and product integration for digital and print.

Craft Distillers

Ansley Coale walked Eat Retreaters through the distillation process and a tasting of the award-winning brandy, Germain-Robin, made in Ukiah, California.

Dafna Kory

jambot & founder of INNA Jam

Dafna Kory makes single-variety fruit jams, pickles and shrubs as founder of INNA Jam.

Elianna Friedman

chef & founder of Bay Leaf Kitchen

Elianna Friedman is the Associate Director for The Advot Project, a nonprofit that empowers youth from disadvantaged backgrounds through theater arts.

Erin Archuleta

strategist & co-owner of ICHI Sushi

Erin Archuleta is a civic leader, business strategist and co-owner of ICHI Sushi, an award-winning restaurant in San Francisco.

Heather Marold Thomason

Butcher & Founder of Primal Supply Meats | Director of Eat Retreat

Whole-animal butcher & supply chain expert

James Collier

photograher & digital storyteller

Photographer, writer & creative strategist

Jana Kinsman


Jana Kinsman is an urban beekeeper & founder of Bike a Bee. She manages more than 80 beehives in Chicago’s city limits.

Jen Pelka

publicist & restaurateur

Jesse Friedman

brewer & founder of Almanac Beer

Jesse Friedman is the brewer and co-founder of Almanac Beer Company, a farm-to-barrel brewery based in San Francisco.

Kathryn Tomajan

olive oil maker | founder & director of Eat Retreat

Kathryn Tomajan farms three acres of olives in Sunol, California. She is a certified olive oil taster and the maker of Fat Gold.

Krissy Scommegna


After earning a Master’s degree in agriculture and food policy at Tufts University, Krissy Scommegna will soon head west to put her skills to work on her family’s California farm.

Lesley Stockton

writer, recipe developer & food stylist

Lesley Stockton is a recipe developer and food stylist. She is the kitchen manager and staff writer at The Wirecutter.

Lisa Pollack


Lisa Pollack is a food marketing specialist who educates chefs and restaurateurs on the virtues of California extra virgin olive oil.

Mario Lopez


Mario Lopez is a butcher specializing in pasture-raised whole animals. He is now the Head of Butchery at The Market on Market in San Francisco, opening in 2015.

Megan Miller

founder of Bitty Foods

Megan Miller believes bugs are the most sustainable protein on earth. As the founder of Bitty Foods, she makes delicious food with cricket flour.

Michael Antonorsi


Michael Antonorsi is the chef and master chocolatier of Chuao Chocolatier. His artisan chocolate brings joy to the senses and celebrates his Venezuelan heritage.

Mirit Cohen


Mirit Cohen honed her cooking chops in the kitchens of Google’s headquarters. She owned a catering company in San Francisco prior to her role as executive chef at Adobe.

Olivia Marshall

co-founder of West Coast Mud

After spending over five years in tech, Olivia Marshall is stepping back into food as a freelance project and events manager in the food-tech space.

Rick Nahmias

photographer & founder of Food Forward

Rick Nahmias fights urban hunger as the founder of Food Forward, a non-profit that has rescued 60 million pounds of fresh produce that would otherwise go to waste.

Tammy Tan

spice purveyor & owner of Spice Hound

Tammy Tan is the founder of the global spice company Spicehound. She also hosts the podcast Lettuce Wrap.

The Apple Farm

The Apple Farm is a working farm with a focus on education in Philo, California. Eat Retreaters were invited to observe the slaughter process as Sophia Bates and Brittany Davis harvested lambs.

Todd Masonis

co-founder of Dandelion Chocolate

Vincent Ricchiuti

olive & almond farmer

Vincent Ricchiuti is a fourth-generation farmer. His family produces stone fruit, almonds and extra virgin olive oil in California’s San Joaquin Valley.