Alexandra Daum, creator of the food blog Occasionally Eggs, shares her experience creating mostly vegan recipes, managing a food blog, and her love of food anthropology and indigenous food traditions.   

Julie Qiu from In a Half Shell: An Oyster Blog for Oyster Lovers shares her experience tasting over 400 varieties of oysters from six continents, sixteen countries, and hundreds of unique regions

Patrick shares his experience transitioning from the mens apparel business to opening a small batch brinery that paid off and was recently recognized with an award from the Good Food Foundation.

Jonathan and Nina White from Bobolink Dairy and Bakehouse in Milford, NJ share their experience managing a farmstead operation, making award winning artisan cheese from the milk of their grass-fed cows and making artisan bread from local, heirloom grains.  

Trey and Deidre Flemming from Two Gander Farm in Downingtown, PA discuss regenerative agriculture, how terroir affects the taste of their honey from season to season, how they connect with their community, and much more. 

Isaiah Billington shares his passion for fermenting artisan vinegars and miso at Keepwell Vinegar in Pennsylvania.  

Mark and Fran Fisher from Castle Valley Mill share the history of the mill, what inspired them to restore it, the health benefits of stone ground grains compared with commercially milled grains, and how some people with non-celiac gluten sensitivity tolerate stone ground grains. 

Rynn Caputo from Caputo Brothers Creamery shares her experience cooking her way through twenty regions in Italy, her passion for mozzarella and ricotta cheese made traditionally via fermentation, and her use of sea salt brine from deep under the Appalachian Mountains. 

Brian Harman, general manager of the Cape May Salt Oyster company shares his experience farming oysters on the tidal flats in the Delaware Bay, how the taste of oysters varies based on where they are cultivated and fun facts about eating oysters. 

Al and Catherine Renzi from Yellow Springs Farm share their experience making cheese from the milk of their Nubian goats, their experiences learning to make cheese in Italy, and their passion for land conservation.