Dan Barber, Blue Hill, New York, NY
Mario Batali, Babbo et al, New York, NY
Rick Bayless, Frontera Grill & Topolobampo, Chicago, IL
Amy Bodiker, Stone Barns Center for Food and Agriculture, Tarrytown, NY
Paul Canales, Oliveto, Oakland, CA
Ann Cooper, Berkeley Unified School District, Berkeley, CA
Traci DesJardins, Jardiniere, San Francisco, CA
Susan Feniger, Border Grill, Santa Monica, CA
Caroline Fidanza, Diner/Marlow & Sons/Marlow & Daughters, Brooklyn, NY
Thom Fox, ACME Chophouse, San Francisco, CA
Suzanne Goin, Lucques, West Hollywood, CA
Nicolette Hahn Niman, BN Ranch, Bolinas, CA
Sam Hayward, Fore Street, Portland, ME
Greg Higgins, Higgins Restaurant and Bar, Portland, OR
Peter Hoffman, Savoy and Back Forty, New York, NY
Melissa Kogut, Chefs Collaborative, Boston, MA
Michael Leviton, Lumiere, West Newton, MA
Joe McGarry, Bon Appetit Management Company, Portland, OR
Mary Sue Miliken, Border Grill, Santa Monica, CA
Rick Moonen, RM Seafood, Las Vegas, NV
Michel Nischan, Dressing Room, Westport, CT
Chad Pawlak, Grass Point Farms, Thorp, WI
Robert Perry, University of Kentucky, Lexington, KY
Tom Philpott, Maverick Farm, Banner Elk, NC
Odessa Piper, chef and culinary consultant, Silver Spring, MD
Nora Pouillon, Restaurant Nora, Washington DC
Robin Schempp, Right Stuff Enterprises, Waterbury, VT
Bruce Sherman, North Pond Restaurant, Chicago, IL
Ana Sortun, Chef, Oleana & Sofra, Cambridge, MA
Susan Spicer, Bayona, New Orleans, LA
Tim Stein, RD, Levy Restaurants, Denver, CO
Eric Stenberg, Resort at Spanish Peaks, Big Sky, MT
Frank Stitt, Highlands Bar & Grill, Birmingham, AL
Poppy Tooker, culinary activist & instructor, New Orleans, LA
Alice Waters, Chez Panisse, Berkeley, CA
Megan Westmeyer, South Carolina Aquarium, Charleston, SC
Jasper White, Summer Shack, Boston, MA
Judy Wicks, White Dog Cafe, Philadelphia, PA
Vince Alberici, Executive Chef, Longwood Gardens, Kennett Square, PA
Katherine Alford, Director Food Network Test Kitchen, New York, NY
Nicole Aloni, Seattle, WA
Nuno Alves, Sous Chef, Cambridge, MA
Bruce J. Auden, Biga on the Banks, San Antonio, TX
John Ash, Chef, Author, Teacher, Santa Rosa, CA
Andy Ayers, owner/chef emeritus, Riddles Penultimate Cafe & Wine Bar, St. Louis, MO
Brittany Baldwin, Chef/Owner, St. Helens, OR
Carrie Balkcom, Executive Director, American Grassfed Association, Denver, CO
Stacie Ballard, Ballard Family Dairy & Cheese, Gooding, ID
Philip Bannatyne, Cambridge Brewing, Cambridge, MA
Nancy Bardue, Treasurer, Seattle Chefs Collaborative, Seattle, WA
Jeremy C. Barlow, Chef/Owner, Tayst Restaurant & Wine Bar, Nashville, TN
Daniel Barr, New York, NY
Chef Judi Barsness, Chez Jude, Grand Marais, MN
Helene Beck, La Vigne Organics, Fallbrook, CA
Ilene Bezahler, Publisher/Editor, Edible Boston, Boston, MA
Michael Bick, Executive Chef/Owner, Some Things Fishy Catering, Bethel, CT
Jennifer Billings, Co-chair, City Square Community Garden, Apalachicola, FL
Tom Bivins, Executive Chef, New England Culinary Institute, Montpelier, VT
Joel D. Blice, ARAMARK @ University of Pennsylvania, Philadelphia, PA
Carla Blumberg, Chester Creek Cafe, Duluth, MN
Joseph Bogaard, Hogsback Farm, Vashon, WA
Jason W. Bond, Executive Chef, Beacon Hill Hotel & Bistro, Boston, MA
Maxine Borcherding, Senior Chef Instructor, Oregon Culinary Institute, Portland, OR
Adam Borden, Baltimore, MD
Shelley Boris, Owner, Fresh Company, Garrison, NY
Hope Borsato, Sous Chef at Fort Worden, Bon Appetit Company, Port Townsend, WA
Jennifer and Bob Borchardt, Harvest Moon Farms, Viroqua, WI
Steve Brandl, La Farge, WI
Penny Bright, Member of Chefs Collaborative, Naperville, IL
Terra Brockman, Founder, The Land Connection, Congerville, IL
Bryar Brown, Private Chef/Consultant, Danville, CA
Merle Brown, Vice President, Natural Gourmet Institute, New York, NY
John Bubala, Chef Instructor, Kendall College, Chicago, IL
James A. Bubar, Durham, NH
Tom Buckley, Caffe Vita Coffee, Seattle, WA
Bridget Bueche, Executive Chef for S. California Sub Zero Wolf, San Diego, CA
Jan Buhrman, Kitchen Porch, Chilmark, MA
William Cardwell, Owner, Cardwell’s at the Plaza & BC’s Kitchen, St. Louis, MO
Jacqueline Carey, Owner, Celilo Restaurant & Bar, Hood River, OR
Gary Caron, Chef, The Dolphin Striker, Portsmouth, NH
Seth Caswell, Chef/President, Seattle Chefs Collaborative, Seattle, WA
Micah Cavolo, Executive Chef, Bon Appetit Management Company, Hillsboro, OR
Meg Chadsey, Seattle Chefs Collaborative Board Member, Seattle, WA
Linda Chauncey, Seattle Culinary Academy, Seattle, WA
Carrie Christensen, Chef, Seattle, WA
Nancy Civetta, Pew Environment Group’s End Overfishing in New England Campaign, Wellfleet, MA
Mary Cleaver, The Cleaver Company and The Green Table, New York, NY
Jennifer Briggs Cohen, Owner, Briggs Heritage Farm, Deposit, NY
Laura Cole, 229 Parks Restaurant & Tavern, Denali National Park, AK
Brandon Collins, Co-chef, Valley Restaurant at the Garrison, Garrison, NY
Richard Collins, Farmer, Rio Vista, CA
Sheila Connolly, Author of One Bad Apple, Middleboro MA
Jesse Cool, Chef/Founder Flea St. Cafe, Menlo Park, CA
Brona Cosgrave, Real Food Advocate, Brooklyn, NY
Alison Costello, Executive Chef, Capuchin Soup Kitchen, Detroit, MI
Judith Coughlin, Union Organizer, 1199SEIU, Boston, MA
Jenise Crane, Seattle Chefs Collaborative, Seattle, WA
Rosalind Creasy, freelance garden writer, Los Altos, CA
Chef Claire A. Criscuolo, RN, Claire’s Corner Copia and Basta Trattoria, New Haven, CT
Anne Cuggino, Chef, Veritable Quandary, Portland, OR
Roz Cummins, Writer, Arlington, MA
Brian Cunningham, Tom Douglas Restaurants, Seattle, WA
Barbara Damrosch, The Washington Post, Washington, DC
Kurt Daurizio, Corporate Chef, Myrtle Beach, SC
Eric Davis, Chef/Owner, The Diamondback Grill, Sonora, CA
Peter Davis, Chef Henrietta’s Table at the Charles Hotel, Cambridge, MA
Cara Pepper Day, National Sales, Willamette Valley Vineyards, Portland, OR
Dean DeCrease, Founding Partner, Re-Vision Labs, Seattle, WA
Ted Dennard, Savannah Bee Co., Savannah, GA
Mark DesLauriers, Chef/Owner, Artepicure Cooking School, Somerville, MA
Frank Demarco, Chef/Owner, Demarco Catering, Glen Rock, NJ
Michael Dimin, Sea to Table, Vero Beach, FL
Matthew M. Domingo, Portland, OR
Tony D’onofrio, MBA, CEC, Environmental Sustainability Coordinator, Town & Country Markets, Inc., Seattle, WA
Monica S. Downen, Restaurant Owner/Chef’s Collaborative Member, Silverdale, WA
Ed Doyle, President, Real Food Consulting, Boston, MA
Mary Doyle, Member Services, Community Food Co-op, Bozeman, MT
Steven Dunn, Plymouth, MA
Chef Jodi Duryea, Public University, Denton, TX
Karin Endy, New York, NY
Carrie England, Food Artisan, Member, Winchester, VA
Sean Eveland, Restaurant Chef Doubletree Portland, Portland, OR
John Farais, Chef, Indigenous Edibles, Novato, CA
Bill Ference, Boston, MA
Rose Ann & Charles Finkel, Owners, Pike Brewing Co. (brewery & restaurant), Seattle, WA
Ann Flood, Co-Publisher/Editor, Edible Chicago, Chicago, IL
Seanan Forbes, journalist, New York, NY
Jeff Fournier, Chef/Owner, 51 Lincoln, Newton, MA
Lynne Forte, Earthwise Personal Chef Service, Trumbull, CT
Chef Kurt Michael Friese, Board of Directors, Slow Food USA, Iowa City, IA
Jen Franzen, Sous Chef, Flyte World Dining & Wine, Nashville, TN
Liz Gagnon, Executive Chef, Nature’s Temptations, South Salem, New York, & Ridgefield, CT
Robert Galvin, Personal Chef, Seattle, WA
Richard Garcia, Executive Chef, Tastings Wine Bar & Bistro, Foxboro, MA
Cindy Geise, Owner, Restaurant Avanti, Santa Cruz, CA
Matthew Gennuso, Chef/Owner, Chez Pascal Restaurant, Providence, RI
Elizabeth Germain, Food for Well-Being, Chilmark, MA
Ali Ghiorse, Savory Thymes, Mill Valley, CA
Michael Graves, CCP, Chef Educator, McIntosh Atlantic Culinary Academy, Dover, NH
Ms. Deborah Gibb, New York, NY
Michael Gitter, First Press Public Relations, New York, NY
Twillia Glover, Chef, Little Farm Catering, East Greenwich, RI
Melissa Graham, Chef & Owner, Monogramme Events & Catering, Chicago, IL
Danny Grant, sous chef, North Pond Restaurant, Chicago, IL
Jan Greenberg, Rhinebeck, NY
Kat Gregory, Healthy Food Rocks!, Denver, CO
Alison Grey, Marketing Coordinator, Community Food Co-op, Bozeman, MT
Julia Grimaldi, Chef/Owner, Chef Around Town, Boston, MA
Warren T. Grinnan, Saw Mill Site Farm Horseradish, South Deerfield, MA
Amanda J. Grondin, Commercial Fisherman and Sustainable Seafood Consultant, Port Townsend, WA
Michael Gonsalves, The Bay Club at Mattapoisett, Mattapoisett, MA
Tracy Green, Culinary Arts Instructor, Bellevue, WA
David Gremmels, Cheese Maker, Rogue Creamery, Central Point, OR
Alexandra Guarnaschelli, Chef, New York, NY
Chef Kevin J. Guffey, Executive Chef, The Athletic Club of Columbus, Columbus, OH
John Gunnar, Portage Bay Cafe, Seattle, WA
Joan Dye Gussow, Professor Emeritus Nutrition & Education, Teachers College Columbia U. , New York, NY
Diane Hagedorn, Chef, West Shokan, NY
P.J. Haines, Chef/Owner, American Roadshow Catering, Chicago, IL
Gordon & Fiona Hamersley, Hamersley’s Bistro, Boston, MA
Barbara Hanley & Leo Brooks, Partners, Shy Brothers Farm LLC, Westport, MA
Molly Harmon, Chef and Business Owner, Seattle, WA
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General Manager, Bon Appetit Management Company, Vancouver, WA
Chris Hastings, Owner-Restaurant Business, Birmingham, AL
Scott Hattersley, CEO, Sugartown Smoked Specialties, Inc. , West Chester, PA
Michaela Hayes, Cook, Gramercy Tavern, New York, NY
Kerry L. Heffernan, Executive Chef, Aidells Sausage Co., San Leandro, CA
Mick Heltsley, Agua Verde Cafe, Seattle, WA
Les Hemmila, Barnstable Sea Farms, Barnstable, MA
Roland G. Henin, Seattle, WA
Richard Hines, Sound Bites Sauce & Spread Co., Tacoma, WA
Ellen Hird, Denver, CO
Karl Hoffman, Corporate Chef, Charlotte, NC
Lisa and Charles Hollins, Chicago, IL
Amy Howell, Seashore Point, Provincetown, MA
Jenny Huston, Director of Culinary Social Enterprise, Bay Area Community Services, Oakland, CA
Pat Hutchinson, Professor, Worcester, MA
Anthony Igo, Ops Manager, Continental Airlines, Denver, CO
Anthony Fusco & Joe Isidori, Harbour Restaurant, New York, NY
Jeff Jackson, Chef, Encinitas, CA
John & Sukey Jamison, Jamison Farm, Latrobe, PA
Mariann Janosko, Cheesemaker, Lake Erie Creamery, Cleveland, OH
Bhavani Jaroff, iEatGreen, Old Westbury, NY
Bret Jennings, Chef/Owner, Elaine’s On Franklin, Chapel Hill, NC
Matt Jennings, Chef/Cheesemonger/Owner, Providence, RI
Betsy Johnson, American Community Gardening Association, Boston, MA
Scott Johnson, Chef, Blair Hill Inn, Greenville, ME
Wayne Johnson, Executive Chef, Andaluca at the Mayflower Park Hotel, Seattle, WA
Karen Jurgensen, Seattle Culinary Academy, Seattle, WA
Naomi Kakiuchi, RD, CD, CCP, President, NuCulinary Cooking School, Seattle, WA
Deborah Kam, Kittery Point, ME
Kevin Kapalka, Director of Food & Beverage; The Resort at Paws Up, Greenough, MT
Patrick Keeler, Development Assistant, Slow Food USA, Brooklyn, NY
Shane Kelly, Chef/teacher, Leesburg, VA
Nick Kirch, Blue Marble Family Farm, Barneveld, WI
Lisa Kolb, Butte, MT
Cynthia Krepky, Owner, Dog Mountain Farm, Carnation, WA
Bill Kurtis, Chairman & Founder, Tallgrass Beef Company, Chicago, IL
Debra Lane, Chef/Owner, Chef to Go Meal Delivery & Catering, Bothell, WA
Donna LaPietra, Trustee, Green City Market, Chicago, IL
Kim Larson, Board Member, The Rodale Institute, Mount Kisco, NY
Diane LaVonne, Diane’s Market Kitchen-Seattle’s Urban Cooking School, Seattle, WA
John Lawrence, Chef/Owner, Pepper’s Fine Foods Catering, Northborough, MA
Alison Leber, Program Director, Flagship Program, Seattle, WA
John D. Lee, Allandale Farm, Boston, MA
Caroline Lewis, Verdura Culinary Gardens, Portland, OR
Andrea Linton, Crown Prince Inc., Petaluma, CA
Jeff Lipman, Executive Director, 5 Rights, Boston, MA
Joyce Lock, Stir LLC, DesMoines, IA
Daniel Lopez, C.H.E, Senior Executive Chef, United Nations DDR, New York, NY
Gerald Lowe, Simi Winery, Guerneville, CA
Kathryn Lukas, Chef/Owner, Farmhouse Culture, Soquel, CA
Zachary Lyons, VP, Seattle Chefs Collaborative, Local Food Writer, Organizer & Consultant, Seattle, WA
Jean Lynch, MA
Deborah Kane, Vice President, Food & Farms, Ecotrust, Portland, OR
Elizabeth Kennedy, Chefs Collaborative, Boston, MA
Jim Kennedy, Norwell, MA
Lindsay Kennedy, Chef/Owner, The Village Idiot, Los Angeles, CA
Marian Kennedy, Hopkington, MA
Jeffrey Klopatek, Chef/Owner The French Oven, Tempe, AZ
Katharine Kunst, Berkeley, CA
J Tevere MacFadyen, Principal, Main Street Design, Inc., Cambridge, MA
Shirley Makinney, Cafe 103 and Beverly’s Pantry, Chicago, IL
Bryan Maleszyk, Sustainable Food Advocate, Boston, MA
Evan Mallet, Chef/Owner, Black Trumpet Bistro, Portsmouth, NH
Mr. Robert Mallin, New York, NY
Waldy Malouf, Chef/Owner, Beacon Restaurant & Waldy’s Pizza, New York, NY
Autumn Martin, Chocolatier, Theo Chocolate Owner, Hot Cakes, Seattle, WA
Renee Marton, Chef Instructor at ICE, New York, NY
Scott Mason, Ketchum Grill, Ketchum, ID
David Mas, Marcy, Nikkiko, and Korio Masumoto, Masumoto Family Farm, Del Rey, CA
Judy Mattera, Chef, Sweet Solutions, Swampscott, MA
Sue McGovern, President, McGovern Communications, Arlington, MA
Barbara Shea McDonald, Westwood, MA
Ralph C. Menapace, Boston, MA
Julie Merry, The Merry Kitchen, Portland, OR
Kyle McCleary, Executive Sous Chef, The Oceanaire Seafood Room, Minneapolis, MN
Fran McCullough, writer/editor, Hillsborough, NC
Donna McLoughlin, Slow Food Urban San Diego, San Diego, CA
Jana McMahon, Chef, Kihei, HI
Charlie McManus, Chef/Owner Primo Grill and Crown Bar, Tacoma, WA
Regina Mehallick, Chef/Owner, R Bistro, Indianapolis, IN
Justin Melnick, Executive Chef, Tomasso Trattoria, Southborough, MA
Dave Merrill, Executive Chef, Basin Harbor Club, Vergennes, VT
David Miles, Director of Operations, New England Culinary Institute, Montpelier, VT
Daryl Miller, Vice President of Sales & Marketing, Fidalgo Bay Coffee, Seattle, WA
Tracy Miller, Dallas, TX
Preeti Mistry, San Francisco, CA
Dr. Hisham Moharram, Good Tree Farm, New Egypt, NJ
Corbett Monica, Raleigh, NC
Sharon Montoya-Welsh, Seattle, WA
Kathy Moore, Anichini-Moore Ranch & Farms, Woodward, OK
Holly Morris, Duxbury, MA
Ross Morris, Piatto, Carlisle, PA
Kim Muller, Chef, Real Food Nation, Santa Fe, NM
Jay Murray, Executive Chef, Grill 23 & Bar, Boston, MA
Carrie Nahabedian, Chef/Owner, NAHA Restaurant, Chicago, IL
Talli Nauman, Moonrise Mountain Enterprises, Spearfish, SD
Margaret Nelson, Boston, MA
Adam Nemirow, Charleston, SC
Tobie Nidetz, Tobie Nidetz Catering, Minneapolis, MN
Blaine Nierman, Chef, 518 West Italian Cafe, Raleigh, NC
Andrew Nowak, Slow Food Denver and Operation Frontline CO, Denver, CO
Anne Obelnicki, Concord, MA
Laura Ohm, Commissary Manager, Grand Central Baking Co., Portland, OR
Karla Oliveira, M.S., R.D., Felton, CA
Ellie O’Keefe, Nestle Waters North America, Milton, MA
Sharon O’Malley, San Francisco, CA
Monica Paolini, Chefs Collaborative Member, Seattle, WA
Alex Panozzo, Farmer/Food Producer, Kankakee, IL
Patty Panozzo, Panozzo Farms, Kankakee, IL
Monica Paolini, President, Senza Fili Consulting, Sammamish, WA
Ugo Pezzi, Appreciative Eater, Portland, OR
Elizabeth & Joe Phares, Ranchers, Walking Water Ranch, Tonasket, WA
Lorraine Platman, Chef/Owner, Southfield, MI
Ralph Poness, Executive Chef, Singing Beach Club, Manchester by the Sea, Manchester by the Sea, MA
Jessica Pope, chef, gardener, future farmer, Midwest Culinary Institute, Aurora, IN
Sebastian Porto, Attleboro, MA
Carmen Quagliata, Executive Chef, Union Square Cafe, New York, NY
Thierry Rautureau, The Chef in the Hat!!!, Rover’s, Seattle, WA
Richard Rayment, Seaport, Boston, MA
Andrea Reusing, Lantern, Chapel Hill, NC
Bart Rhoades, Oxbow Public Market, Napa, CA
Sandy Richarson, Sustainable Chef, “Green” Caterer, Ridgway, CO
Bruce Riezenman, Park Avenue Catering, Cotati, CA
Linda Ringhouse, Grey Horse Tavern, Bayport, NY
Michael Romano, President Culinary Development, Union Square Hospitality Group, New York, NY
Dustin Ronspies, Art of the Table, Seattle, WA
Phyllis Rosen, Chef/Owner, Catering by Phyllis, Seattle, WA
Allen Routt, Chef/Owner, The Painted Lady Restaurant, Newberg, OR
Chef Nancy Russman, Jefferson Community & Technical College, Louisville, KY
Anna Saint John, Chef/Owner, Anna Saint John Catering, Wheaton, MD
Thomas Salamunovich, Vail, CO
Amelia Saltsman, Santa Monica, CA
Scott Samuel, The Culinary Institute of America at Greystone, St. Helena, CA
Galen Sampson, Chef/Owner, The Dogwood Restaurant, Baltimore, MD
Mark Sapienza, Boston, MA
Deborah Scarborough, Black Cat Bistro, Cambria, CA
Brian Schiner, Wagon Wheel Ranch, Mount Airy, MD
Steve Schmioler, Crop Bistro & Bar, Cleveland, OH
Lisa Schroeder, Mothers Bistro & Bar, Portland, OR
Mindy Segal, HotChocolate, Chicago, IL
Adam R. Seger CCP, General Manager/Sommelier/Mixologist, Nacional 27, Chicago, IL
Natalie Sellers, Chef/Co-Owner, 4th Street Bistro, Reno, NV
Brian Seto, Executive Chef, Legacy Heath System, Emanuel Hospital, Portland, OR
Craig Sewell, Chef/Owner, A Cook’s Cafe, Annapolis, MD
Susi Gott Seguret, Director, Swannanoa School of Culinary Arts, Asheville, NC
Jay Sharkey, Executive Chef & GM, Brandywine Creek, MI
John Shields, Baltimore, MD
Hiroko Shimbo, Hiroko’s Kitchen, New York, NY
Kerry Skelton, Owner/Manager-JPR Acres, LLC, Eden Prairie, MN
Sue Skillman, Consumer, voter, and sustainable eater, Seattle, WA
Joel A. Smith, Slow Food USA Regional Governor, Chicago, IL
Lourdes Smith, Fiore di Nonno, Lincoln, MA
Deborah Soffel, New York, NY
Annie Somerville, Executive Chef, Greens Restaurant, San Francisco, CA
Janet Souza, Marketing Manager, Lundberg Family Farms, Richvale, CA
J. Mark Stanley, Hospitality Educator Illinois Institute of Art – Chicago, Chicago, IL
Riley Starks, Propriator, Willows Inn on Lummi Island, Lummi Island, WA
Robert Stehling, Chef/Owner, Hominy Grill, Charleston, SC
Wynelle Stein, Co-Owner, Moosewood Restaurant, Ithaca, NY
Melanie Sternemann, U.S. Air Force & Personal Chef, USAF Academy, Colorado
Ben Stenn, Celilo Restaurant, Hood River, OR
Molly Stevens, Williston, VT
Pardis Stitt, Birmingham, AL
Brian Streeter, Cakebread Cellars, Rutherford, CA
Eric Stromquist, President, Oregon Culinary Institute, Portland, OR
Michael Symon, Chef, Cleveland, OH
Robert Talmadge, Silver Spring, MD
Marjorie Taylor, The Cook’s Atelier, Portland, OR
Alan D. Thayer, New Haven, CT
Ginny Thiell, Executive Chef, Marcum Conference Center, Oxford, OH
Jamey Tochtrop, Chef/Owner, Stellina Pasta Cafe, St. Louis, MO
Thy Tran, Wandering Spoon, San Francisco, CA
Shelly Triplet, Office Manager, Portland, OR
Daniel C. Turgeon, Red Hook, NY
Darla Varrenti, Wolfgang Puck Catering, Seattle, WA
Stephen Verrill, Verrill Farm, Concord, MA
Paul Virant, Chef/Owner, Vie Restaurant, Western Springs, IL
Lyndon Virkler, Dean of Culinary Affairs, New England Culinary Institute, Montpelier, VT
Dale Volkert, Lake Meadow Naturals Farm, Ocoee, FL
Derek Wagner, Nick’s On Broadway, Providence, RI
Chris Wegwart, New York, NY
Robert J. Weland, Executive Chef, Poste Modern Brasserie, Washington DC
Ronna Welsh, Brooklyn, NY
Catherine Whims, Nostrana, Portland, OR
Alex Whitmore, Manager, Taza Chocolate, Somerville, MA
Julia Widdowson, The Red Devon Restaurant, Mill Brook, NY
Alex Williams, Issaquah, WA
Zachary Williams, Chef/Owner, A Muse Bouche, LLC, Portland, OR
Paul Willis, Niman Ranch, Thornton, IA
Pat and Barbara Woodbury, Woodbury’s Shellfish, Wellfleet, MA
KC Wright, Edible White Mountains, Elkins, NH
Kathryn LaSusa Yeomans, MarketChefs, Portland, OR
Peggy Zamore, Nutritionist, Westport, CT
Nick and Liz Zappia, The Blue Room, Cambridge, MA
Vito Zingarelli, Founder, Whidbey Farm2Chef, Whidbey Island, WA
Erika Zetty, St. Paul, MN
