Alex Jones is a writer and value chain consultant connecting local growers, makers and buyers in the Philadelphia region.
Anna Barr Larsen is the founder and owner of Boat Direct Consulting, helping fishermen go to market.
Anna Roth is a freelance writer. Her work has appeared in Best Food Writing 2014, Lucky Peach, Civil Eats, Eater and Modern Farmer.
Bob Lesnikoski is a cranberry grower and juice producer, commercial squid and scallop fisherman, and mushroom forager. He also serves on the board of Vermont Workinglands Enterprise Initiative.
Cassandra Loftlin is a chef instructor teaching classes on board Holland America’s cruise lines through a culinary partnership with America’s Test Kitchen.
Cathy Carmichael is a register dietician working on research projects for the Louisiana Department of Education’s Child Nutrition Program.
Formerly the digital executive editor at America’s Test Kitchen, Christine Liu recently made a career move to Harvard Business Publishing.
In her role at Feeding America, Cortney Ahern works with farmers to fight hunger in rural communities. She also serves on Slow Food Chicago’s Board of Directors.
Elle Simone Scott is a chef, food stylist and cast member of America’s Test Kitchen on PBS. She is the founder of SheChef, a mentorship program for aspiring chefs.
Emily promotes restaurants and food businesses as the owner of Highly Social Media. She’s also the founder of Good Food Pittsburgh, a site devoted to all of the good food that her hometown has to offer.
Genevieve Brazelton makes handcrafted, small-batch cocktail bitters as the founder of The Bitter Housewife.
Heather Marold Thomason is a butcher supplying sustainable, pasture-raised meats to Philadelphia as the founder of Primal Supply Meats. She is also the co-director of Eat Retreat.
Photographer, writer & creative strategist
Jenn de la Vega is a food stylist and the editor-at-large for Put A Egg On It.
Julie Zyromski is the co-founder and culinary director of Oatbox, a breakfast cereal company that uses natural ingredients from local producers.
Kathryn Tomajan farms three acres of olives in Sunol, California. She is a certified olive oil taster and the maker of Fat Gold.
After managing the start-up and growth of Food Commons Fresno, Kiel Lopez-Schmidt joined the Northern California Community Loan Fund, which creates opportunities for socially responsible investments.
Veteran chef Kirk Mustain brings farm-to-table sourcing practices to the University of Portland’s dining halls.
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.
Chef Kristi Brown is the founder of That Brown Girl Cooks, a culinary collective of ideals, recipes, pop-ups and products.
Laura Brunow Miner specializes in brand design and creative direction. She is currently working on an interactive art installation with the SFMOMA.
Laura Villevielle heads up R&D for new and exciting condiments as Director of Product for Sir Kensington’s.
Laren Nischan-Snook connects chefs and farmers through grass-roots storytelling as a communications manager for Niman Ranch.
Lesley Stockton is a recipe developer and food stylist. She is the kitchen manager and staff writer at The Wirecutter.
Marsh Skeele is a founding fisherman of the community supported fishery Sitka Salmon Shares.
Megan Miller believes bugs are the most sustainable protein on earth. As the founder of Bitty Foods, she makes delicious food with cricket flour.
Melva Sabatke is an urban food advocate and correspondent, working in food distribution to alleviate north Milwaukee food desserts.
Nadine Nelson is a chef, cooking instructor and the social entrepreneur behind Global Local Gourmet, a roving community supported kitchen.
Rachael Narins is a certified master gardener, master food preserver and food writer. She also runs a the supperclub Chicks with Knives.
Rebeccca Stumpf is a full-time editorial and commercial photographer specializing in food, travel and portraiture.
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.
Ryan Osero works at the intersection of food, design and technology as a food and beverage strategist at Ideo.
Sara Bradley honed culinary skills at Dovetail in New York and Blackbird in Chicago before returning home to western Kentucky and opening Freight House.
Shanna Pacifico is a Brooklyn-based chef who has helmed some of NYC’s most notable kitchens. She creates seasonal, locally-sourced food influenced by her Brazilian-American heritage.
Shayna Marmar is the founder of Honeypie Cooking, a social enterprise that develops educational programs incorporating literacy, art, and therapeutic elements with a food access focus.
As a journalist, Terry Stickland has covered Southern foodways, the working waterfronts of the Gulf Coast, and emerging ag technologies. He is now a content strategist for Ideaworks.
Vincent Ricchiuti is a fourth-generation farmer. His family produces stone fruit, almonds and extra virgin olive oil in California’s San Joaquin Valley.