Leading Authority on Workplace Safety
James Beard Award-Winning Chef & Owner of The Genuine Hospitality Group
Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat
Top Chef Contestant & James Beard Award-Nominated Chef
How to Make Pimento Cheese (& 3 Amazing Uses) by Janine Booth
Social Entrepreneur & Restaurateur
Against the Grain vs Mark Brand: Mark Brand at TEDxSFU
Founder and CEO of Hint Water
Food and Import Safety Specialist; Former Chief Medical Officer of FDA
Professor of Higher Education Policy and Sociology at Temple University, and Founder of the Wisconsin HOPE Lab
Paying the Price: College Costs, Financial Aid, and the Betrayal of the American Dream
Author, Blogger and Nutrition Expert
Director, Food & Environment Program, Union of Concerned Scientists
Former Secretary of Agriculture, U.S. Department of Agriculture
Food Writer & Restaurant Critic
In Winter's Kitchen: Growing Roots and Breaking Bread In the Northern Heartland
Director of the Food Program at Google
Michiel Bakker, Director, Global Food Services, Google
Founder & CEO of RAMONA & Director of Wine Special Projects at Momofuku
Red Wine Basics
CEO of Belcampo
A World Of Presidia: Food, Culture & Community
Founder & CEO of Impossible Foods
Impossible Foods CEO Pat Brown speaks to Harvard students
Founder of Dock to Dish
Food Rebel | Sean Barrett | Dock to Dish
Co-Founder & CEO of New Wave Foods
New Wave Foods Founders Intro
Nancy Kruse, President of The Kruse Company in Atlanta GA, is the best known and most widely quoted menu analyst in the restaurant industry.
Senior Food Editor / Nation's Restaurant News
President & CEO, Community Food Centres Canada
