Pacific Northwest 2018

Alicia Lochard

historian & scholar

Alicia Lochard 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.

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.

Amanda Feifer

fermentation expert

Amanda Feifer makes, writes and teaches food fermentation of all kinds. Her first cookbook, Ferment Your Vegetables, was published in 2015 by Fair Winds Press.

Amy Sins

Chef & restaurateur

Amy Sins is the owner and chef of Langlois, an interactive restaurant and cooking school. She is also an award-winning cookbook author and hosts the weekly radio program New Orleans by Mouth.

Anastasia Sotiropulos

business advisor

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 founder her own consultancy to help food entrepreneurs scale their businesses.

Ari Miller


Last year chef Ari Miller opened Musi in Philadelphia, which Eater named one of the best new restaurants in America.

Averie Swanson


Averie Swanson is a master cicerone and gypsy brewer specializing in mixed culture and spontaneous fermentation.

Bob Lesnikoski

farmer, fisherman & forager

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


Cassandra Loftlin is a chef instructor teaching classes on board Holland America’s cruise lines through a culinary partnership with America’s Test Kitchen.

Catt Fields White

good food advocate

In 2008 Catt Fields White opened San Diego’s largest market, the Little Italy Mercato. She now manages three regional farmers markets and teaches business skills to farmers and food makers.

Christine Liu

food writer & editor

Formerly the digital executive editor at America’s Test Kitchen, Christine Liu recently made a career move to Harvard Business Publishing.

Davana Bolton


Davana Bolton is a certified sommelier and manages The Riddler, a female-funded and operated Champagne bar in San Francisco. She also writes about wine and talks about wine.

Elle Simone Scott

chef & food stylist

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 Teel

food writer

Alicia Lochard 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.

Erica Fair

Baker & founder of Sans Bakery

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.

Ernesto Mandowsky

technologist & baker

Ernesto Mandowsky builds technology systems and data analysis tools for the restaurant and hospitality industry.

Gab Carbone

Ice cream maker & founder of The Bent Spoon

Gab Carbone is co-owner of The Bent Spoon, an artisan ice cream shop in Princeton, NJ. Gab and her team have created more than 550 ice cream flavors.

Gideon Burdick

good food advocate

Gideon Burdick the marketing & development manager at  Red Tomato, a Massachusetts food hub helping mid-sized farmers bring their products to market.

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

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.

Katina Talley

baker & founder of Sweet Magnolia

Katina Talley left behind her career as a food scientist developing consumer packaged products to open her own bakery, Sweet Magnolia.

Kiel Lopez-Schmidt

architect & founder of Tower Urban Family Farm

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.

Kristen Loken


Kristen Loken photographer and visual strategist working with restaurants and food businesses. Her clients include the Culinary Institute of America and The Ritz Carlton.

Laura Reiley


Laura Reiley is a journalist and food critic for the Tampa Bay Times. Her Farm to Fable series earned her a Pulitzer Prize and James Beard Award nomination in 2017.

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.

Mark McKenzie


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.

Muffie Fulton

Chef & scientist

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.

Natalie Fullerton

farming advocate

Natalie Fullerton promotes works with family-owned farms promoting ecologically sound agriculture and the production specialty crops as program director at the Kansas Rural Center.

Rebecca Gildiner

Sustainability specialist

Rebecca Gildiner studied environmental management at Yale and worked on sustainability issues with companies like IKEA and Shake Shack. She now heads up social impact and advocacy at Sir Kensington’s.

Rebekka Hutton

pickle maker

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.

Sarah Meyer

beekeeper & educator

Sarah Meyer is the food systems manager at the Finger Lakes Institute Hobart and William Smith Colleges. She is also a master gardener, beekeeper and the founder of Workers Random honey and hive products.

Seth O’Donovan

Co-founder of The Guest House Colorado

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 Roaring Fork Valley, Colorado.

Susan Reid

baker, editor & educator

Susan Reid is a baker, teacher and the editor of King Arthur Flour’s Sift Magazine. She also chronicles her baking experiments and recipes online at The Well Plated Life.

Tamika Francis

Chef & educator

After graduate school, Tamika Francis led product development for an agro & eco-tourism project with small farmers and fisherfolk in Saint Lucia. Now she runs Food & Folklore, inspired by the tropics, using New England produce, indigenous food-ways, and story-telling.

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.