Paul Arguin and Chris Taylor are trained scientists, baking enthusiasts, and cookbook authors. They operate their artisan baking business, Flour Sugar Butter, in Atlanta, GA. While they make all types of baked goods their current focus is on pies as well as wholesale and custom decorated cookies. Their just-released second cookbook, Fabulous Modern Cookies, focuses on modern flavors and novel techniques for baking all types of cookies. Their debut cookbook, The New Pie, was nominated for two IACP cookbook awards. You can follow them on social media @floursugarbutter.

Nancy Baggett is an award-winning author of 20 cookbooks, most recently The Art of Cooking with Lavender. Her best-selling All-American Cookie Cookbook, and Simply Sensational Cookies were IACP and James Beard award nominees, and The International Chocolate Cookbook won an IACP “Best Baking Book” award. Especially known for her cookie expertise, Nancy has contributed cookie stories to numerous top publications, including “Food and Wine,” “Bon Appetit,” and “Better Homes & Gardens.” She has appeared on many television shows and shares her beautiful cookie photos, how-to videos and recipes on Facebook, Instagram, YouTube and www.kitchenlane.com.

Sara Bir is a Senior Editor with the recipe website Simply Recipes, a trusted resource for home cooks that draws over 15 million readers each month. She's also the author of three cookbooks: The Pocket Pawpaw Cookbook, Tasting Ohio, and The Fruit Forager's Companion.

Driftwood Oven evolved from Neil Blazin's passion for sourdough bread and home baking in 2012, to a wood-fired pizza mobile unit in 2015, into a full service restaurant in 2018, and most recently into a more casual service style that features tons of baked goods on the weekend. The passion for sourdough bread, high quality and local ingredients, has taken Driftwood Oven on an amazing journey and we have become a staple in the Lawrenceville neighborhood of Pittsburgh. This summer we will be taking our mobile unit out of storage and you'll see us at lots of places around town - namely Churchview Farm and the Roundabout Beer Garden Popup. We will also be selling our incredible baked goods at the Lawrenceville Farmers Market every Tuesday this summer.

Gesine is a pastry chef, baking instructor at her school Sugar Glider Kitchen and King Arthur Baking Company, a prolific cookbook author, the host of Baked in Vermont on Food Network/Discovery+ and a regular Food Network baking judge, a steward of an historic Vermont homestead, "Freegrace Leavitt Tavern" built 1793, and created/ produced/hosted The Isolation Baking Show along with Jeffrey Hamelman and her husband Raymond Prado for King Arthur Baking Company.

Jade Cageao is a chef and the creator of Ladybird’s, a restaurant operating in Beaver, PA with daily artisan, luncheonette-style service, prix-fixe course menu events, and hands-on culinary classes. Ladybird’s is built upon Jade’s love of local fare, balanced flavor, naturally-leavened sourdough, and an environment of creativity. As the oldest of six children, Jade began cooking large meals at home in western PA at a young age. Though formally educated, she considers many of her skills self-taught and has honed her talents over nearly 20 years in professional kitchens of western PA, Savannah, and Los Angeles. Jade currently makes her home in the woods north of Pittsburgh with her growing family.

Jena Carlin is a Midwest-based commercial food, lifestyle and agriculture photographer and director. Over the past 13 years, Jena has been known for her elevated earthy, artistic style focused on appetite appeal and brand storytelling. Her classical training as a fine art painter creates a unique photography style that perfectly complements both editorial and advertising campaigns. She seeks out authentic emotion in her food and lifestyle photography with a strong emphasis on narratives and blending modern and heritage styles. Jena shoots for clients such as Ghirardelli, Martha Stewart, Kohl’s, Taste of Home, Sam’s Club, The Buckle, Press, Kerry Taste and Nutrition, and Iowa Premium Angus.

The Taste Curators are made up of wife duo Lish Steiling and Abbey Cook who set out to inspire joy through the connections of food, fashion and color. Abbey Cook has been a trend forecaster for over 16 years and has traveled to over 50 countries in order to seek out and create lifestyle and fashion trends. Abbey was a key player in creating the cult color that defined a generation, Millennial Pink. She has presented her research and forecasts to Fortune 500 companies and retailers around the world. Her career started in Paris designing fabrics for Chanel and Jean Paul Gaultier at a textile atelier and went on to work at Martha Stewart, The Color Association and Cotton Inc.

Steve Cook and Michael Solomonov are co-owners of the trailblazing Philadelphia hospitality group, CookNSolo Restaurants, and champions of Israel's extraordinarily diverse and vibrant culinary landscape. Together, they have been awarded three James Beard Foundation Awards, with Mike awarded two additional Beard Awards for his work as Chef of Zahav, which includes "Outstanding Chef", 2017. Zahav is their flagship, that puts the rich melting pot of Israeli cuisine at the forefront of dining in America today, and became in 2019 the first Israeli and first Philadelphia restaurant to win the James Beard "Outstanding Restaurant" Award. In 2018, Zahav was recognized by Food & Wine Magazine as one of "The 40 Most Important Restaurants of the Past 40 Years".

Fran Costigan, chef, author, and Director of Vegan Pastry at the Rouxbe Online Culinary School, was a chef in traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Fran has taught throughout the United States and Europe at schools, conferences, festivals, corporations, at resorts, on cruise ships and since 2020, primarily online. Professional memberships include IACP, Les Dames d’Escoffier International, and ACF. Fran is an advisory board member of Coalition for Healthy School Foods and Main Street Vegan Academy. Her second cookbook, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, is available in German, French and Italian editions. For more information, visit www.francostigan.com.

Kristin Donnelly is the author of Modern Potluck and co-author of The Chef's Garden with Farmer Lee Jones. She is working with Lotus Foods on a book about rice and Sean Sherman and Elizabeth Hoover on a book about Indigenous North American food. She is also a writer, recipe developer, and copywriter and a co-host of the Everything Cookbooks Podcast.

Crescent Dragonwagon (dragonwagon.com) is the author of 50 traditionally published books in five genres. Her culinary work includes the James Beard Award-winning Passionate Vegetarian, and the bestselling Dairy Hollow House Soup & Bread, being reissued this year in a 30th anniversary edition. Her play, Until Just Moistened: A One-Woman Show, with Crumbs, was selected for the 2018 New Play Festival, later winning an Artist 360 grant; she describes it as about “love, loss, lust, and cornbread.” A member of IACP since 1991, she is the developer of Fearless Writing™, which Julia Child took at conference, in 2000.

From artist to designer to cookie business owner & educator, Luna Ellis is a one of a kind creative entrepreneur. With a professional background in design and marketing, she is now living her dream of mixing her knowledge of design with her true artistic self to bring bite-sized pieces of edible artwork into the world. Luna’s edible creations have been featured in Magnolia Journal, Real Simple Magazine, Simply Recipes & more. She has created a successful, uplifting and positive brand known for educational workshops and scroll stopping cookie designs and color palettes. You can find her yummy creations on her social channels @ArlosCookies and workshops via her website.

Chris Fennimore is the Producer and Host of QED Cooks in Pittsburgh and the National series, America’s Home Cooking.

Michael Foglia, Senior Director of Production at Wigle Whiskey, has spent the past six years developing award-winning spirits in Pittsburgh’s Strip District. Michael joined Wigle Whiskey after completing his Masters in Food Studies at Chatham University, where he focused on the Spanish food system. He applies knowledge of the global food system to Wigle’s goal of making terroir-driven spirits of the highest quality. The products that Michael has brought to market, including ACSA Best in Class Saffron Amaro (2020), are developed with a combined emphasis on academic-type research and creativity. When he is not developing spirits and leading the Wigle Production Team, Michael can be found playing with Newfoundlands and planning his next trip to Spain.

Anna Francese Gass grew up on the Rhode Island shore, before moving to New York City to study at New York University. After a stint in the corporate world, she decided she was much happier standing in the kitchen rather than sitting in an office cubicle. She quit her fast paced sales job and enrolled in Culinary Arts at the French Culinary Institute to follow her dream to cook professionally. Soon thereafter, she found her niche in the test kitchens of Martha Stewart Living and Food52. Currently, she is a contributing editor for Bon Appetit, Food52 and The New York Times. She appears regularly on Good Morning America, Food Network, Rachael Ray and Access Hollywood. Currently, she is celebrating the release of her bestselling cookbook, Heirloom Kitchen - Heritage Recipes and Family Stories From The Tables of Immigrant Women. She can be found making entertaining food videos @annafgass.

My husband and I came to Pittsburgh about 20 years ago. We opened Sakura Teppanyaki & Sushi Chinese & Japanese Fine Cuisine in 2007. We are well known for our hometown food in Northwest Region of China such as variety of dumplings; hand pulled noodles; crunchy, lacy, aromatic pork-filled, beef filled, vegetable filled or vegetable filled sandwich buns; Xinjiang-style chicken. Our restaurant was voted as one of Pittsburgh Magazine's 2021 Best Restaurants. We were also voted Number 3 in 2021 Pittsburgh's LAMB FESTIVAL.

After a successful 20-year career in finances, Chef Kathy Gold followed her passion into the kitchen, training at Le Cordon Bleu. A frequent guest chef at Sur la Table and Williams-Sonoma, she opened In the Kitchen, a cooking school and event space in 2005. She has taught over 5,000 classes and nearly 100,000 students. A recipe creator and tester, food writer, and food stylist, her work has been seen in publications such as The Philadelphia Inquirer, edibleJersey, and other magazines. Kathy is a four-term member of the Les Dames d’Escoffier International Board of Directors and is a past President of the Philadelphia Chapter. Inthekitchencookingschool.com

Susi Gott Séguret, CCP, CSW, hails from the depths of Appalachia, but honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims. Author of several cookbooks including Appalachian Appetite and Cooking with Truffles, Susi orchestrates multi-sensory experiences including the Seasonal School of Culinary Arts and the Asheville Truffle Experience. Passionate about elements of taste and style, and how they extend from our palate into our lives, Susi strives to blend food, music, words and images into a tapestry for the senses.

Gaynor started her culinary training in 1973 when she majored in “Hotel and Catering” at Portsmouth University in the UK. Upon moving to the USA in 1981 she enrolled in the professional program at the famed “Peter Kumps New York Cooking School”, On graduating the program, Peter, invited her to become a teacher at his school. Gaynor went on to become the director of the school and assisted Peter in the set up of the “James Beard Foundation. Gaynor went on to open a satellite school in New Jersey, and in Pittsburgh in 1994. Unfortunately, Peters untimely death, coupled with new ownership of the New York school, lead to the renaming of the operation, now known as Gaynor’s School of Cooking, where she continues to teach.

Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Jenna lives in Brooklyn, New York with her family.

Simon grew up on a farm in southwestern Pennsylvania before pursuing a degree in Information Sciences and Technology at Penn State University. After college, Simon helped a western Colorado fruit farmer expand his operation to include vegetable production and a CSA / farm share program. The project grew to serve five area farmers markets and a 130-member CSA. Combining his passion for agriculture and technology, he started Small Farm Central in 2006 which now has morphed into Harvie. His goal, and the goal of Harvie, is to help more local farmers become more economically sustainable so they can support their families, take care of their land, treat their employees well and thrive on their farms and in their lives.

Dianne Jacob coaches food writers and bloggers on how to get a cookbook published and how to improve the quality and effectiveness of their writing. She specializes in book proposals. Dianne is the author of a multiple award-winning book on food writing, Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More. She co-authored two cookbooks with chef Craig Priebe and has judged cookbooks for the James Beard Foundation and IACP. Previously a newspaper, magazine and publishing company editor-in-chief, she has won national awards for her freelance writing. Dianne has a blog and free Substack newsletter aimed at food writers and bloggers. See more at https://diannej.com/ and follow her on Instagram at @diannemjacob.

Pati Jinich is the James Beard Award-winning Mexican chef and New York Times bestselling author who has dedicated her career to building a shared understanding between her two neighboring home countries: Mexico, where she was born, and the United States, where she lives currently and is raising her family. She’s the creator and host of the Emmy-nominated PBS series Pati’s Mexican Table, which has brought Mexican flavors, colors and textures into American homes and kitchens for more than 10 years, as Pati takes viewers through the diverse geographic regions of the country. Pati is also the creator and host of La Frontera, her PBS Primetime special that debuted in fall 2021, which uses food as a vehicle to showcase the vibrant people and culture along the largely misunderstood and misrepresented US-Mexico border.

Alex Jordan partnered with long-time friend Jade Cageao of Ladybird’s in 2020 while finishing her PhD studying the economics of insect pollination. Alex built a fine arts foundation in Chicago, Savannah, and Atlanta, while working in the service industry for over fifteen years. A western PA native, she returned home to strong roots and good food as she pursued a deeper understanding of science, and she brings a passion for local sustainability to the Ladybird’s team. Alex raises her family north of Pittsburgh in an earthen home surrounded by a wild tangle of garden.

Kian Lam Kho is a food writer, cooking instructor and food consultant specializing in Chinese cuisine. He created the James Beard Foundation Awards nominated Chinese cooking blog Red Cook (http://www.redcook.net). His cookbook, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, is the recipient of the IACP Julia Child First Book Award.

Hal B. Klein is Pittsburgh Magazine's food editor and dining critic. He's the recipient of the 2020 IACP Best Food Section of a City Magazine award. In his spare time, you can find Hal in his garden or making pizza.

Beth Kracklauer has been food and drinks editor for The Wall Street Journal’s Off Duty section since 2012. Prior to joining the Journal, she was an editor at Saveur, Gourmet and other publications.

Award-winning journalist and author Laura Lazzaroni was the first editor in chief of Food&Wine Italia. Previously New York correspondent for D di Repubblica, the weekly of Italy’s main newspaper, then Features Editor of L’Uomo Vogue in Milan, Lazzaroni was the coauthor with three-Michelin-starred chef Niko Romito of the book 10 Lezioni di Cucina. She is also an accomplished bread consultant, specialized in heritage wheat. She has written two books on bread: Altri Grani Altri Pani (2017) and La Formula del Pane (2021). In 2021 she published her first book in English, The New Cucina Italiana: What to Eat, What to Cook, and Who to Know in Italian Cuisine today, with Rizzoli New York. In 2022 she curated the exhibit “Gusto! Gli italiani a tavola 1970-2020”, tracing the evolution of Italian taste, and the accompanying volume of essays, published by Marsilio Arte.

Rose has a BS and MA in Food Studies from NYU. Her 13 cookbooks include: The Cake Bible inducted into IACP Culinary Classics (57 printings), and Rose’s Heavenly Cakes-- both winners of IACP book of the year. She was a three-time James Beard Award winner. Her work has crossed the boundary between the home and professional baker. Rose had a column for the LA Time Syndicate for 7 years and has written for many major food publications. As Contributing Editor to Food Arts Magazine, her “Rose’s Sugar Bible” won the Jacob’s Creek World Food Award for Best Food article.

Steve Loevner is co-owner with his wife India Loevner of Goat Rodeo Farm & Dairy, a 130-acre family-owned farm north of Pittsburgh, PA in northern Allegheny County. The farm is home to a herd of more than 140 Alpine and Nubian dairy goats and also brings in other locally sourced goat’s and cow’s milk to make a variety of award winning fresh and aged cheeses using traditional techniques for artisan cheese production. Our mission is to create a delicious product and preserve Pennsylvania farmland, one wheel of cheese at a time.

Vallery Lomas’s debut cookbook, Life is What You Bake It was published Sept 7, 2021. She is the winner of The Great American Baking Show and the first Black winner of the Great British Bake Off franchise. She hosts the digital show Vallery Bakes Your Questions on Food Network’s website and the Food Network Kitchen app. She has also appeared on CNN, the Today show, Live with Kelly & Ryan, the History Channel, and the Hallmark Channel. Originally from Baton Rouge, Louisiana, Vallery attended college and law school in Los Angeles, practiced law in Washington D.C., and spent a gap year in Paris—where she perfected both her French and pastry skills—before settling in Harlem. She is a frequent columnist and recipe contributor to the New York Times.

Pharmacist by day, farm-assist by night (and day, and weekends, and any day that ends with "y"), Chris has been with Birch Creek Farmery for 2 years. He is excited to be able to provide high quality meats to the community while expanding his knowledge of agriculture and the food supply chain.

Randi Marchezak grew up on her family’s Somerset Township dairy farm. She graduated from Pennsylvania State University, then moved to California for work in the marketing field. It wasn’t long before she moved back from California and started to work for a farm co-op. Eventually, she joined her father, John Marchezak, at Twin Brook Farm and Dairy, handling the farm’s marketing needs along with bottling, selling and delivering their milk. Their farm store sells milk that the Marchezaks produce and bottle (whole milk and chocolate milk) along with honey, maple syrup and eggs.

I am a 28 year old woman & fourth generation farmer who is passionate about combining my love for sustainable agriculture with my goal of raising premium, pastured meats. I have a background in pre-med/cancer research with an undergrad degree from Duke University and a masters in Environmental Management. I think the most unique thing about Birch Creek Farmery is our commitment to detail in our birth-to-butcher operation and our level of transparency with the challenges and benefits of pasture based meats. We continuously re-evaluate how to meet an exceptional culinary standard while protecting the environment and deeply respecting the livestock.

Jessica Merchant is a cookbook author, blogger, recipe developer and content creator. She has been writing the food blog, How Sweet Eats, since 2009, when she finally discovered a way to mesh her passion for creating recipes with her other passion, writing. She is the author of the bestselling cookbooks Seriously Delish, The Pretty Dish and Everyday Dinners. She lives in Pittsburgh, PA with her husband and three kids. In her spare time, she loves reading, writing fiction and practicing yoga. And margaritas!

Meredith Meyer Grelli, Co-Founder and Co-Owner of Wigle Whiskey & Threadbare Cider and Mead. She is an entrepreneur, innovator, author, real estate developer, and professor with an unsinkable interest in community and economic development. Meredith is also a full time faculty member focusing on Innovation, Entrepreneurship & Family Business at Carnegie Mellon University's Tepper School of Business. Meredith is a two-time James Beard Award Semi-Finalist; was named an Imbibe 75 Beverage Professionals to Watch; the author of The Whiskey Rebellion & The Rebirth of Rye and the Founder of the Whiskey Rebellion Trail, which connects 75 distilleries and cultural sites across the Mid-Atlantic.

Jan Miller is the Executive Food Editor for Better Homes & Gardens® magazine. Her small but mighty team of editors creates beautiful, delicious food content for the monthly magazine. Jan graduated from Iowa State University with a degree in Food & Nutrition/Dietetics and after working as a clinical dietitian in a Bone Marrow Transplant department, she took a right turn and began her career at Meredith as the first Nutrition Specialist to work in the BH&G Test Kitchen. Though she lives by the mantra "Everything in Moderation", she's never met a cookie she didn’t like.

Virginia Mitchell focuses on increasing the quality and perception of Pennsylvania Wines. She earned a B.S. in Food Science at Penn State University. During that time, she interned at Mazza Vineyards to gain a hands-on harvest and winemaking experience. Upon her return, Virginia worked with Penn State’s Extension Enologist on various winemaking projects. She has worked at Two Hands in Barossa Valley, South Australia along with multiple wineries across PA. Leading the small winemaking team at Galer Estate Vineyard and Winery, Virginia has been the Winemaker and General Manager for the past 8 years. She is currently the Grant Administrator for the Pennsylvania Winery Association.

Sarah Owens (she/her/they) is a former ceramist, professional horticulturist, and celebrated James Beard award-winning cookbook author who specializes in fermentation and sourdough baking. Her writing seeks the intersection between the natural world and the most celebrated aspects of living. Sarah believes that food is a powerful medium for storytelling that can anchor a community in shared experiences and traditions. After working as the curator of roses at the Brooklyn Botanic Garden and baking professionally for over a decade in Brooklyn and Queens, she now lives in Sonoma County California where she writes, bakes, and defends her small backyard garden from marauding deer.

Hali Bey Ramdene is a writer, editor, producer, and cook thinking about food, family, this earth, our well-being, and the strength of collective curiosity. She is the principal strategist at StudioHaliBey, a creative consultancy collaborating on ambitious projects for visionary clients in the food and wellness industry.

Jamila Robinson is the Food Editor of the Philadelphia Inquirer where she leads a team of reporters and directs its multiplatform food content franchise. Previously, Jamila was an editorial director for Atlantic Media where she led content strategy projects for media companies, a senior content strategist for the USA TODAY NETWORK, where she managed editorial strategy for special projects including USA TODAY’s Wine and Food Experience; a senior editor for features at The Atlanta Journal-Constitution, leading its features and entertainment team. Jamila is the chair of the James Beard Foundation Journalism Committee, which organizes the highest honor in food media. She is also the North American Academy chair of the World's 50 Best Restaurants. Cook. Eat. Travel. Repeat.

Rick Sebak has been a producer and narrator at Pittsburgh's public television station WQED since 1987. He often celebrates local food in his many programs about Pittsburgh (look for “Meat Pittsburgh” on YouTube), and his success here has led to his creating several special national programs for PBS, including “An Ice Cream Show” (1986), “A Hot Dog Program” (1998), “To Market To Market To Buy A Fat Pig” (2007), “Breakfast Special” (2010), “Breakfast Special 2: Revenge If The Omelets” (2012), “A Few Great Bakeries” (2015) and “A Few Good Pie Places” (2015), among many others. He is a Pittsburgh native who went to UNC at Chapel Hill and who studied in Lyon, France, for a year. His favorite food writers are Calvin Trillin and M.F.K. Fischer.

Belinda Smith-Sullivan is a chef, cookbook author, food writer, spice blends entrepreneur and a commercial-rated pilot. She has a culinary degree from Johnson & Wales University. Belinda has authored three cookbooks, Just Peachy, Let’s Brunch and Southern Sugar. She is the monthly contributing food columnist to South Carolina Living Magazine. In addition to IACP, Belinda is a member of International Food, Wine and Travel Writers Association, American Culinary Federation, Southern Foodways Alliance and Les Dames d’Escoffier. She lives in Winston Salem, North Carolina.

Michael Solomonov and Steve Cook are co-owners of the trailblazing Philadelphia hospitality group, CookNSolo Restaurants, and champions of Israel's extraordinarily diverse and vibrant culinary landscape. Together, they have been awarded three James Beard Foundation Awards, with Mike awarded two additional Beard Awards for his work as Chef of Zahav, which includes "Outstanding Chef", 2017. Zahav is their flagship, that puts the rich melting pot of Israeli cuisine at the forefront of dining in America today, and became in 2019 the first Israeli and first Philadelphia restaurant to win the James Beard "Outstanding Restaurant" Award. In 2018, Zahav was recognized by Food & Wine Magazine as one of "The 40 Most Important Restaurants of the Past 40 Years".

The Taste Curators are made up of wife duo Lish Steiling and Abbey Cook who set out to inspire joy through the connections of food, fashion and color. Lish Steiling has worked in the culinary arts for over 25 years. Most recently, she was the VP of Culinary Operations and Production for the celebrity chef Giada De Laurentiis. In this role, Lish won an Emmy for Outstanding Culinary Program. Lish’s career started in restaurants before she expanded to food styling and recipe development for places such as Food Network, New York Times, Gourmet magazine and the Today Show. Lish is a recurring chef on the Epicurious series Pro Chef vs Home Cook, a recipe contributor at The Kitchn and Giadzy and a Chopped Champion.

Michelle Tam is the co-creator of the Saveur Award winning food blog, Nom Nom Paleo. Together, with her husband Henry Fong, they’ve also produced a two-time Webby Award winning cooking app, authored three New York Times bestselling cookbooks, and have been nominated for a James Beard Award.

Chris Taylor and Paul Arguin are trained scientists, baking enthusiasts, and cookbook authors. They operate their artisan baking business, Flour Sugar Butter, in Atlanta, GA. While they make all types of baked goods their current focus is on pies as well as wholesale and custom decorated cookies. Their just-released second cookbook, Fabulous Modern Cookies, focuses on modern flavors and novel techniques for baking all types of cookies. Their debut cookbook, The New Pie, was nominated for two IACP cookbook awards. You can follow them on social media @floursugarbutter.

Toni Tipton-Martin is a culinary journalist and author using cultural heritage and cooking to build community. She is Editor in Chief of Cook’s Country by America’s Test Kitchen, a PBS television show cast-member, two-time James Beard Award winner, and recipient of the prestigious Julia Child Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks. Toni’s latest book, Jubilee: Recipes From Two Centuries of African American Cooking, brings to life 125 dishes from the African American cookbooks in her rare collection through breath-taking photography and engaging storytelling. Jubilee is a James Beard Award winner, earned the IACP (International Association of Culinary Professionals) Book of the Year Award, and was named one of the “Cookbooks You Need for 2020” by the New York Times. Jubilee is the follow up to her award-winning book, The Jemima Code: Two Centuries of African American Cookbooks.

Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. Joy is a three time cookbook author, editor in chief of Joy the Baker magazine and has a line of baking mixes with Williams Sonoma. Joy has won numerous awards for her online work including Saveur’s Best Baking Blog and being named one of the Top 50 Food Blogs by The London Times. Joy has been featured on Food52, NYMag, TheKitchn, Better Homes and Gardens, Sunset Magazine, and Country Living to name a few.

Kaleb Wyse is the fourth-generation to live on his family farm in Iowa. Leaving business and accounting, Kaleb started Wyse Guide as an outlet for his passions in the garden and indoors in the kitchen. His goal is to show viewers how they can start a garden no matter the size, preserve food, and create the home they love to live in.

Kelsey Youngman is the New York-based Food Editor at Food & Wine magazine. A culinary school graduate who started her career developing recipes in the test kitchen, she has also worked in culinary production, starred in multiple cooking video series, and baked cookies for Cookie Monster.

Television personality, cookbook author, and entertaining guru Christy Rost has been in front of the camera for over 25 years as a guest chef, host of a cooking and lifestyle show, and host and executive producer of an American Public Television production, broadcast annually nationwide on PBS and Create TV. In April 2020, Rost launched Celebrating Home, a series of short cooking segments filmed in her home studio kitchen, airing coast-to-coast on ABC, CBS, NBC, and The Cooking Channel on Roku and TimeWarner, with over 130 M views. Christy has been interviewed by Oprah.com, Martha Stewart radio, and countless television, radio, blogs, and print media.

Joe Yonan is the Food and Dining Editor at The Washington Post and the author of the hit 2020 cookbook “Cool Beans”.

An Emmy-winning and four-time James Beard Award-winning TV personality, United Nations' World Food Programme Goodwill Ambassador, chef, writer and teacher, Andrew Zimmern (andrewzimmern.com) is regarded as one of the most knowledgeable personalities in the food world. As the creator, executive producer and host of Travel Channel’s Bizarre Foods franchise, Andrew Zimmern’s Driven by Food and Emmy winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. In 2020, Andrew returned to television with the MSNBC series What's Eating America. His latest series, Family Dinner, airs on Chip & Joanna Gaines’ new Magnolia Network and streams on Discovery+.