Jane Black is a staff writer at the Washington Post food section, covering everything from restaurants and trends to food policy and culture. Before moving to Washington she was food editor at Boston Magazine. She has also written for The New York Times, The New York Times Magazine, Chow, Food & Wine, and BusinessWeek. www.janeblack.net
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Tom Philpott is the food editor at Grist. When he isn't obsessing about food and agriculture and hunting and pecking at his laptop's keyboard, you might find him in the kitchen or in the field at home at Maverick Farms in Valle Crucis, N.C.
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Kate Manchester is the publisher and editor of Edible Santa Fe, and the host of Edible Radio. She was also a private chef in New York and has written for numerous contemporary magazines, authored two books, and taught a variety of seasonal cooking classes.
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Chef Kurt Michael Friese is the founding leader of Slow Food Iowa, serves on the Slow Food USA National Board of Directors, and is editor and publisher of the local food magazine Edible Iowa River ValleyEdible Iowa River Valley. A graduate and former Chef-Instructor at the New England Culinary Institute, he has been Chef and owner, with his wife Kim McWane Friese, of the Iowa City restaurant Devotay for 13 years. Friese is a freelance food writer and photographer as well, with regular columns in 6 local, regional and national newspapers and magazines, and his book, A Cook’s Journey: Slow Food in the Heartland was published in 2008 by Ice Cube Press, and a forthcoming book about chile peppers will be released by Chelsea Green in the fall of this year.
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Deborah Madison, founding chef of Greens Restaurant in San Francisco, is the award-winning author of nine cookbooks, including The Greens Cookbook (her first), Vegetarian Cooking for Everyone, and her latest, Seasonal Fruit Desserts from Orchard, Farm and Market.
