Jenn de la Vega is a food stylist and the editor-at-large for Put A Egg On It.
Veteran chef Kirk Mustain brings farm-to-table sourcing practices to the University of Portland’s dining halls.
Marsh Skeele is a founding fisherman of the community supported fishery Sitka Salmon Shares.
Natalie Shmulik runs The Hatchery, a non-profit, business incubator for food and beverage startups.
Rachael Narins is a certified master gardener, master food preserver and food writer. She also runs a the supperclub Chicks with Knives.
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.
Sara Bradley honed culinary skills at Dovetail in New York and Blackbird in Chicago before returning home to western Kentucky and opening Freight House.
Vincent Ricchiuti is a fourth-generation farmer. His family produces stone fruit, almonds and extra virgin olive oil in California’s San Joaquin Valley.