Aengus Anderson

Aengus Anderson

Aengus Anderson is passionate about cooking and recipe design. At 10 years old, he also loves to read and write comics. When Aengus is not cooking, you may find him playing the piano or on stage in a theatrical performance.

Alex Witchel

Alex Witchel worked at the New York Times from 1990 to 2014 as a reporter and columnist in the culture and style departments. She originated the “Feed Me” column in the Dining Section and was a staff writer for the Sunday magazine. Other publications she has written for include Vanity Fair, New York, Vogue, Elle, Town & Country, Gourmet and Saveur. Alex is the author of four books, most recently, All Gone: A Memoir of My Mother’s Dementia. With Refreshments.

Alice Medrich

Alice Medrich’s honors include two James Beard Foundation Awards for Cookbook of the Year and IACP’s 2011 Best Baking Book award for Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. She received her formal training at the prestigious École Lenôtre in France and is widely credited with introducing the chocolate truffle to the United States. Alice’s most recent books are Seriously Bitter Sweet and Flavor Flours. Connect with her on Facebook and Twitter: @AliceMedrich.

Andrew Bui


Andrew Bui is a New York based food writer, recipe developer and photographer. After emigrating to the USA, his family opened Phở 79, one of the first Vietnamese restaurants in California. As he puts it: “My mom put me to work prepping vegetables and wiping down tables, but instead of serving as a warning to never pursue a demanding restaurant job, that experience instead sparked a lifelong passion for the kitchen.”

Anson Loyd

Chef Anson Loyd received his Bachelor’s Degree in Culinary Arts from the New England Culinary Institute in Montpelier, Vermont in 2011. Since graduation he has enjoyed a variety of colorful jobs from Grand Hotels to charming cafes. He is currently a Bakery Chef at Whole Foods Market.

Ben Buckley

Ben Buckley

Ben Buckley graduated from the University of Massachusetts in Amherst, where he studied at the Isenberg School of Management with a concentration in Hospitality & Tourism Management. He has been at The Colonnade Hotel in Boston for the past five years and presently manages award-winning Chef Jean Joho’s Brasserie JO.

Ben Hasty

Ben Hasty, a graduate of the Atlantic Culinary Academy in Dover, New Hampshire, was just 20 when he started his externship with Thomas Keller at the influential Napa Valley, California, restaurant The French Laundry. He went on to work at other highly-acclaimed restaurants in New Hampshire, Maine and Boston. He is now chef/owner of Thistle Pig Restaurant in South Berwick, Maine. Hasty’s focus is comfort food using local ingredients, including those from his family’s farm, Breezy Hill.

Chistine Burns Rudalevige

Christine Burns Rudalevige is a food writer and classically trained cook living in Brunswick, Maine. Her work has appeared in Cooking Light, Fine Cooking, The Coastal Table, Zest Maine and Edible New Hampshire magazines, and she has a weekly column in the Portland Press Herald/Maine Sunday Telegram. She’s worked in professional kitchens since she was 15, completed culinary school training at 43, and recently was a partner in Butter+Salt, a pop-up restaurant company.

Denise Landis

Denise Landis

Denise Landis has a degree in Anthropology and had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester for over 25 years and has tested and edited recipes for many award-winning authors. She is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New England Chapter of Les Dames d’ Escoffier.

Edward Bottone

Edward Bottone

Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine

He is Chef/Instructor in the Culinary Arts program at Drexel University. He is the author of The Curious Cook’s Tastes of Bermuda, a guide to Bermuda’s restaurants and pubs; and The Spirit of Bermuda: Cooking with Gosling’s Black Seal Rum.

Mr. Bottone is a member of the Commanderie de Bordeaux and the International Association of Culinary Professionals. Reach him at

Ellen Zachos


Ellen Zachos is the author of seven books including Backyard Foraging: 65 Familiar Plants You Didn’t Know You Could Eat and The Wildcrafted Cocktail. She is a regular contributor to several of the Edible magazines, and a Senior Regional Advisor at Garden Compass, a plant identification app. She also works with RemyUSA, teaching foraged mixology workshops across the US for The Botanist Gin. Ellen share recipes and tips about foraging at

Eva Baughman

Eva Baughman

Eva Baughman has loved studying and practicing photography since buying a second hand Nikkormat SLR when she was first out of college. Photography took a secondary role while she raised a family and worked as a pastry chef and as a recipe tester. When her nest emptied, her passion to create images was reignited. Now it’s with a Pentax DSLR, a Fujifilm X-T1 and in the digital darkroom. She especially enjoys travel and nature photography, has exhibited in New Hampshire, and has had her photos published by the New York Times for food-related stories. She is a member of the New England Chapter of Les Dames d’Escoffier.

Georgeanne Brennan

Georgeanne Brennan is an author, journalist, historian, educator, and food policy consultant. She has a distinguished culinary and business career that encompasses co-founding the pioneering vegetable seed company Le Marche Seeds, authoring or co-authoring more than 30 cooking and gardening books, and owning cooking schools in California and France. Her French-style, sustainable living product line La Vie Rustic can be found at Visit her blog and her website for more information.

J.D. Landis


J.D. Landis drinks wine for pleasure and writes books for pain.  He is the author of many novels for adults and children.  He has worked in book publishing and was Publisher and Editor-in-Chief of William Morrow & Company in New York.  His thousand+ bottles of wine are kept in a crawl space, in which he often bumps his head in search of the aforementioned pleasure.

Jacob Dean

Jacob Dean

Jacob Dean has graduate degrees in forensic and clinical psychology and is currently working in Chicago, Illinois. A man of widely-varied interests, he has studied film-making and criticism, works as a product reviewer and professional recipe tester, and writes about international travel as much as possible.

Jean Kerr

jean kerr

Jean Kerr is the former Editor and founder of Northeast FLAVOR magazine, which was named one of the Top 10 new magazines in the USA in its first year of publication. She is the author of three cookbooks and a two-time Book of the Year nominee. She currently writes for Yankee Magazine and Cruising World.

Kevin Folta

Kevin Folta

Kevin M. Folta is a Professor and the Chairman of the Horticultural Sciences Department at the University of Florida. His laboratory studies light/plant interactions and genes associated with flavors in fruits. He also has been recognized for his efforts in science communication. BS/MS Northern Illinois University 1989/1992, Ph.D. University of Illinois at Chicago, 1998. Follow him at

Lisa Ekus

As Founder of The Lisa Ekus Group, LLC, a full-service culinary agency specializing in “promoting a world of culinary talent,” Lisa oversees four core divisions of her company: Literary Agenting, Spokesperson/Endorsement Representation, Media Training, and Public Relations. They represent a diversified selection of food personalities, writers, cookbooks, restaurants, and food products. She sees food as the common denominator that brings people together, and she sits down for dinner as often as possible with her family, friends, and clients. She has a personal library of more than 8,000 cookbooks.

Mara Lubans-Othic

Mara Lubans-Othic is a writer, Army veteran, and self-taught cook. She and her husband live on a farm in the Willamette Valley of Oregon, from which she writes her blog that focuses on locally and sustainably harvested produce, dairy, and game meats. She holds an MFA in creative nonfiction from Oregon State University.

Maria Speck

Maria Speck

Cookbook author Maria Speck is the author of Simply Ancient Grains—Fresh and Flavorful Whole Grain Recipes for Living Well. Her first book, Ancient Grains for Modern Meals (both by Ten Speed Press), won multiple awards, among them the coveted Julia Child Award and the Health and Special Diet award from the International Association of Culinary Professionals (IACP), as well as a Gourmand Award.

Raised in Greece and Germany, Maria has a lifelong passion for whole grains. She is a veteran journalist and food writer, and has contributed to Gourmet, Saveur, and Gastronomica. For more visit

Mark Vorderbruggen, PhD

Father, forager, husband, chemist, adventurer, and highly productive insomniac…Dr. Mark “Merriwether” Vorderbruggen doesn’t have time to sleep. Having learned foraging from his parents, this skill is now shared with thousands through classes, his website, and also now with his book, Idiot’s Guide: Foraging. When not collecting plants he’s using their naturally occurring compounds to replace less environmentally friendly chemicals in the oil/gas industry, leading to a number of patents.

Sai Pathmanathan, PhD

Sai Pathmanathan ( has a neuroscience doctorate from the University of Oxford, United Kingdom, and has worked in informal science education, developing hands-on activities and resources for all ages and abilities. She also consults on science communication and public engagement projects, as well as illustrating and running cross-curricular workshops, as part of The Taste Buds (

Sandra Tarbox

Sandra Tarbox

Sandra Tarbox is a Culinary Foodway Historian focusing on 16th, 17th and 18th century foodways and is a member of Association for Living History, Farm and Agricultural Museums – ALHFAM. While living in Connecticut, she was instrumental in starting Culinary Historians of Connecticut with a concentration on early American cuisine. Now living in New Hampshire, she presents workshops on hearth cooking in her home. Her blog conveys in picture and text the accomplishments of each workshop.

Sarah Anderson


Sarah Anderson has a BA in English from Skidmore College and an MFA from the Warren Wilson College Program for Writers. Sarah has taught high school English for 13 years, and currently teaches at Phillips Exeter Academy. Her poems have appeared in The Café Review, The Oakland Review, Hamilton Stone Review, and the 2008 Guide to NH Poets. Sarah lives in Exeter, New Hampshire, where she runs creative writing workshops in her barn, The Word Barn.

Sarah Sheikh Bridge

Sarah Sheikh Bridge is a Los Angeles based writer, food blogger, podcast producer and self confessed salt addict. Her interest in cooking began in her mother’s kitchen, and while she has yet to master the art of Pakistani cooking, she has a lot of fun practicing. You can find more of Sarah’s recipes on her blog

Selma Brown Morrow

selma brown morrow

Selma Brown Morrow, who lives in Los Angeles, was a food editor at Bon Appétit magazine for 20 years. She wrote Potato, a single-subject volume for Williams-Sonoma in 2002. Known affectionately as “The Kitchen Bully” for her high standards and attention to detail, she is a freelance recipe developer, writer, and consultant to restaurants, TV celebrity chefs and numerous publications. She can be reached at

Taymer Mason

Taymer Mason, author of Caribbean Vegan, grew up in the suburbs of Christ Church, Barbados and spent most of her days reading and creating pieces of art during the summer holidays. She started to cook as a challenge from an aunt who taunted her, saying she would never learn to cook. She not only learnt to cook but her first job out of University of the West Indies was as a New Product Development chef and food scientist in one of Barbados’ leading manufacturing companies. She moved to Saint Martin in 2008. You can follow her at