Bryant Simon, Professor of History and Director of the American Studies Program at Temple University with his study of how the desires of daily life are revealed from the comfy coaches of Starbucks.
Moto Restaurant's 21-year-old Pastry Chef Ben Roche demonstrates the unique dining experience at Moto with his version of Carrot Cake, Nachos and Wine and Food Pairing.
Owner and founder of Vosges Haut-Chocolat Katrina Markoff reveals her four step process of inspiration that leads her to delicious and creative new chocolate collections.
Dan Barber, Chef/Owner, Blue Hill & Blue Hill at Stone Barns and Creative Director, Stone Barns Center for Food and Agriculture, on carrots and castration.
Blair Randall, program director for San Francisco's Garden for the Environment, proposes re-implementing the WWI and WWII Victory Gardens as a way to gain independence from our current food system with Victory Gardens 07+.
Leo McCloskey, owner of Enologix, an expert in fine wine analytical chemistry, manufacturing and quality metrics, suggests using Bordeaux's classification system in the United States and uses metrics to identify Napa Valley's first growth appellation.
Paul Stamets, Mycologist at the Taste3 Conference in 2007.
Paul Stamets has been studying mushrooms for more than 30 years. Having discovered and named 5 new species, he has written 6 books with his newest work, Mycelium Running: How Mushrooms Can Help Save the World.
Ben Ripple, founder of Bali's Big Tree Farms which was named one of the 10 most exciting "rising social ventures" in the world by the World Resource Institute, shares the story of how his interest in organic farming has helped over 5,000 Balinese farmers realize sustainable livelihoods and reinvigorate their own cultural identities.
