Alex Jones is a writer and value chain consultant connecting local growers, makers and buyers in the Philadelphia region.
With 45 bricks, 8 cinder blocks, two sheets of metal and a bag of sand, Anthony Calleo built an oven and threw us a pizza party in the woods.
Caitlin Riley produces video and photo content about food, health, and cannabis. She recently relocated to Denver, Colorado.
Rick Nahmias traveled across the country with a box of California citrus for a fruit history lesson and blind tasting.
Clare Langan an award-winning TV culinary producer and chef specializing in recipe development, styling and product integration for digital and print.
From tiny quail eggs to the jumbo emu egg, Liz Martin led an investigative workshop all about eggs—included her own backyard chicken eggs.
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.
Casey Spacht is the founder of the regional farming cooperative Lancaster Farm Fresh. He’s also a well-known forager. He led a group of Eat Retreaters on a hike, revealing edible and medicinal treasures found in the woods of southeast Pennsylvania.
Baker Erica Fair led a session in baking with alternative flours, resulting in the ultimate breakfast treats.
Whole-animal butcher & supply chain expert
Photographer, writer & creative strategist
Jana Kinsman is an urban beekeeper & founder of Bike a Bee. She manages more than 80 beehives in Chicago’s city limits.
Kathryn Tomajan farms three acres of olives in Sunol, California. She is a certified olive oil taster and the maker of Fat Gold.
Kelly Landrieu champions regional food producers as a Local Forager for Whole Foods. She’s based in New Orleans, LA.
Sushi chef Erik Aplin taught us how to treat our knives and also demonstrated his fish butchery techniques on a whole bluefish.
Lesley Stockton is a recipe developer and food stylist. She is the kitchen manager and staff writer at The Wirecutter.
Liz Martin is the vice president of Wild Goose Creative, a creative community at the intersection of art, risk and meaning.
Liz heads up marketing at an organic prepared meal delivery company. She will soon break ground on her long-term agritourism dream.
Nadine Nelson is a chef, cooking instructor and the social entrepreneur behind Global Local Gourmet, a roving community supported kitchen.
Rachel Adams hails from Chicago and is the author of Dinner was Delicious.
Eat Retreaters nerded out with Mark Corpus and Nathan Cochran of Philadelphia’s ReAnimator Coffee. With thermometers and scales, we learned the art and science of brewing the perfect cup.
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.
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.
In addition to being the oldest micro brewery in Pennsylvania, Stoudt’s is also a family-run bakery and cheese making operation. Eat Retreaters toured the brewery with beer pioneer Ed Stoudt followed by pretzel making and cheese tasting with his daughter Elizabeth Stoudt.
Tina Bell Stamos makes food beautiful as a stylist, recipe developer and creative consultant.