Jen Monroe began hosting monochromatic dinner parties after reading about an all-black funeral dinner in a book. Now, the chef and artist creates edible whimsy—from white iPhone sushi to aquarium gelatin molds—for all sorts of fantastical events.

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Farrell Monaco is an experimental archaeologist that replicates ancient technologies and specific ingredients, even growing her own starters, to bring to life the breads that ancient Pompeiians would have eaten.

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Priya Krishna is a food reporter for the New York Times and a the author of the popular cookbooks Indianish and Cooking at Home. She traces the roots of her successful career back to a recipe from a kids cookbook that opened her eyes and “sparked” her unique perspective in the food world.

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James Beard Award–winning author Michael W. Twitty in Virginia's 18th-century time capsule known as Colonial Williamsburg, where the legacy of millions of African Atlantic people survives in food.

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Kate MacDonald’s dream is that Cincinnati will one day be thought of as a great wine-producing region along the lines of Bordeaux or Napa. In her winery, she creates unique wines from American heritage grape varieties grown in the Ohio River Valley.

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Adán Medrano is a writer, cook, documentarian and Texan. Join him as he forages and cooks with quelitre native to Texas and northeastern Mexico, an edible leafy green, that connects his past with the present, using recipes and ingredients from his mother.

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