Featured Hosts

Anna Lappé
Eps. 101, 103, 106, 108

Anna Lappé is a national best-selling author and renowned public speaker on food, sustainable agriculture, globalization, and social change. Named among the fourteen forward-thinking Who's Who in Time Magazine's Eco-Guide, Anna and her work has been featured in The New York Times, Gourmet, O Magazine, Organic Style and Vibe, among other outlets.

Anna's first book, Hope's Edge, co-written with her mother Frances Moore Lappé has been published in several languages and is used in classrooms across the country. Her second book, Grub: Ideas for an Urban Organic Kitchen, co-authored with chef Bryant Terry, offers readers ideas and hands-on tools and menus to create healthy lives for themselves and their communities.

With Frances Moore Lappé, Anna Lappé leads the Cambridge-based Small Planet Institute, a collaborative network for research and popular education.

Anna holds an M.A. in International Affairs from Columbia University's School of International and Public Affairs and a B.A. with honors from Brown University. She is currently a Food and Society Fellow of the Kellogg Foundation. She lives in Brooklyn, New York.

Bryant Terry
Eps. 101, 103, 105, 106

Bryant Terry's passion for grub can be traced back to his childhood in Memphis, Tennessee where his grandparents inspired him to grow, cook and appreciate food.

In 2001, Bryant founded b-healthy! (Build Healthy Eating and Lifestyles to Help Youth), a New York City-based not-for-profit organization dedicated to nutritional education. His first book Grub: Ideas for an Urban Organic Kitchen, co-written with Anna Lappé offers readers ideas, hands-on tools and menus to create healthy lives for themselves and their communities. Since the publication of Grub, Bryant has traveled the country speaking and doing cooking demonstrations at bookstores, farmers markets, co-ops, churches, clubs, cafes and over a dozen universities, including Stanford University, Columbia University, and New York University.

As a whole foods chef, Bryant caters events, providing delicious, health-supportive food and education about the personal and environmental benefits of maintaining a Grub diet. Bryant graduated from the Chef's Training Program at the Natural Gourmet Cookery School in New York City. He holds an M.A. in History from New York University and a B.A. with honors in English from Xavier University of Louisiana. He lives in Oakland.

Jessica Prentice
Eps. 101, 109

Jessica Prentice is a professional chef, passionate local-food advocate, and author of Full Moon Feast: Food and the Hunger for Connection. In her cooking, Jessica brings together creativity and imagination with a deep respect for traditional cuisine and time-honored culinary practices. Through her work, she seeks to provide a model for how communities can feed themselves in a way that is satisfying and health-supportive on all levels: delicious, environmentally responsible, and grounded in the wise nourishing traditions of our forebears. In her workshops, she seeks to both inspire people to cook, and help them develop the practical skills to feel successful in the kitchen.

Most recently, Jessica worked as the Director of Education Programs at the Center for Urban Education about Sustainable Agriculture, where she conducted Farm Tours to some of Northern California's most ecologically oriented farms and ranches, taught live cooking demos, hosted panel discussions around issues of sustainable agriculture, and conducted regular interviews with farmers at the Saturday morning Ferry Plaza Farmers Market.

Jessica is the former chef of the Headlands Center for the Arts in Marin County, California, where she worked from 1997 to 2000 developing a successful food program bringing together her passions for culinary traditions, ingredients that reflect the greatest ecological integrity, and the spirit of community gathered around food, cooking, and our shared humanity. In 2001 she founded the Headlands Hearth Bakery and Cafe, a community dining hall in the Marin Headlands, featuring locally and sustainably grown foods, home cooked into delicious meals, at an affordable price. She is a graduate of the Natural Gourmet Cookery School in New York, from the nation's only professional chef's training program that focuses on food and health and natural foods.

Elizabeth Johnson
Eps. 103, 104, 106, 111, 112

Elizabeth J.E. Johnson earned her degree in Food and Restaurant Management at New York University. Later, at the Natural Gourmet Institute for Food and Health, she fine-tuned her love and passion for culinary arts. As a Program Director for B-HEALTHY (Build Healthy Eating And Lifestyles To Help Youth), Elizabeth inspired teenagers to make personal, social and political change through their food choices. She continued this work at Just Food as the Community Food Education Program Coordinator. There, Elizabeth helped Farmers Market shoppers and members of Community Supported Agriculture understand the connection between farming and wellness and helped them prepare delicious meals with their locally grown produce. Elizabeth has contributed recipes to Essence Magazine, Grub: Ideas for an Urban Organic Kitchen, and Just Food's Veggie Tip Sheet Book and website. She has been featured in articles published in Gourmet Magazine and Brooklyn's Bounty and was a contributor to Satya Magazine. Currently she is busy teaching and working on a new television series with Green Gourmet. Elizabeth lives in Brooklyn, New York.

Sarah Klein
Eps. 104, 105, 109

Sarah Klein has exhibited her artwork widely both across the country and around the globe in galleries, museums, on television and in film festivals. In 1999, she earned her MFA from Mills College and since then has incorporated her creative work with her culinary interests by teaching workshops, cooking camps and classes at numerous San Francisco Bay Area venues. One of Sarah's favorite artistic themes is the process of making naturally leavened bread, and she recently collaborated with the musical group Orange Sherbet to create a children's music video entitled Feed the Starter. In 2001, she was the recipient of a Chez Panisse Foundation Grant to teach bread making to inner-city youth.

Many of Sarah's hand-drawn animations, books and videos depict themes related to the home and culinary traditions. A recent project she collaborated on is the Local Foods Wheel, which is a fun and functional tool to help people discover what is in season at different times of the year in the San Francisco Bay Area. Sarah was raised in San Francisco and now lives in Oakland with her loving husband and a cat named Alistair.

John Gorham
Eps. 102, 105, 107, 110, 112

John Gorham began his culinary career at the age of 15 when he walked into his first culinary kitchen. After completing an apprenticeship with the ACF in Williamsburg, VA, John made his way to Eugene, OR. At Café Zenon, John learned all he could about charcuterie. He then migrated to the San Francisco Bay area where he spent the next several years fine-tuning his craft in various restaurants such as Citron in Oakland and Lulu in San Francisco. His last year in the bay area, John had the opportunity to work with former executive chef of Chez Panisse, Jean Pierre Moulle, and open Caffe Centro. Since relocating to Oregon, John was chef du cuisine for Fratelli and chef at Tuscany Grill. While at Tuscany Grill, the restaurant won Best Italian Restaurant from Citysearch. In 2003, John and Ben Dyer purchased Viande Meats and Sausage, then opened Simpatica club and catering the following year.

Benjamin Dyer
Eps. 102, 107, 110, 111, 112

Benjamin Dyer grew up in Kona on the Big Island of Hawaii. He began cooking in 1996, after moving to Oregon. He was sous chef at Café Zenon for five years, where he developed his charcuterie skills working under Chef Bill Hatch. In 2003, he moved with his family to Portland, purchasing Viande Meats and Sausage. The next year, he and co-owner John Gorham started the Simpatica supper club, eventually expanding into private catering events.

Natalie Mock
Eps. 107, 109, 113

An advocate of local and sustainable eating and education, Natalie spent several years with Outstanding in the Field, a Northern California organization whose mission is to reconnect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. Natalie lives in Berkeley, California.

Series Credits

Executive Producers
NANCY JACOBS MILLER
MICHELLE VAN KEMPEN

Co-Executive Producers
STACIA THOMPSON
AMANDA CRANE

Supervising Producer
SUZAN OLSON

Field Directors
STEPHANIE JENZ
ESTHER REYES
ROBBIE STAUDER

Supervising Story Editor
SUSAN VARGA LILLESTOL

Writers
BRIGID KELLY
KENT SUBLETTE

Editors
BRIAN AVENET-BRADLEY
KARIN HOVING
JAMES K. ANTHONY
CLAY ZIMMERMAN

Segment Producers
SHELLEY FRIEDMAN
SARAH CARNEY
KATE WARD
LORI GOMEZ
DIANE DUTHWEILER

Coordinating Producer
BONNIE CLARK

Directors of Photography
JAMES CONANT
PETER CIKHART

Camera
TONY COBBS
BRIAN KNAPPENBERGER
JAMES STANTON

Audio
JOHN RANDANO
JON INGALLS
ROB HEARN
LUCAS PLOUVIEZ
JAMES BAKER

Additional Camera
PAUL RAMSEY
TOM HOPKINS
JOHN DOWELL
DAVE RENDALL
ROBBIE STAUDER
SAM SHINN
PETER CIKHART
PER LARSSON

Additional Audio
STEPHEN BENASSU
JOEL WASKO
PETER WONG
RODERICK MATTE
JOSH ISAAC
JOE MAGGIO
SAUL ROUDA
MIKE GUSKE

Production Coordinator
PAMELA SERY

Production Assistants
ERIK PAESEL
DAN SANDERSON
BRIAN SHOTZBARGER
ILANA SOL
SANDRA CHOW
SYD WOODWARD
MAJORIE GREAVES
JANET LEBLANC
PADDI MOORE
NATALIE FITENI
AUSTIN ROSS
JAMIE MCFARLAND
ARIC SCOTT BERG
ROB DOUGLAS
DIANA HEDGES
ANDREW LEBOV
BRIDGET CARBERRY
MATT TANNER
LINDSAY CARSWELL
DAVID BRAND
TASMEEM NANJI
KENT RICH
ERIC ANGRA
GARDNER HALSEY
JONATHAN MILLETT
SHAHJEHAN KHAN
MATT CAVANAUGH
JILL CAHTERINE NEWMAN
AMIEE CON
JASON SUHRKE
CRISTAL CALDERON
SAM GUTIERREZ
AARON KES
THOMAS MOORE
NAMU WILLIAMS
ADAM WAGENER

Production Managers
DANIEL BENEDICT
GREG COHEN

Director of Post Production
DYLAN HART

Post Production Coordinator
ERIC BACHMAN

Assistant Editors
JUNIOR RODRIGUEZ
KYLE SMITH
LINDSEY RUNDELL
CLARK COOPER
JUSTIN BLOCH

Online Editor
CHRIS LADEGAARD

Audio Mixer
GEOFF PEARLMAN

Original Theme
WILLIAM WEST
DAVID RICE

Clearance Supervisor
KRISTIN GUIZA MARTINEZ

Production Coordinator
TAMMY CLIFTON

Script Coordinator
BARBARA HUGHES

Executive in Charge of Production
CRAIG GOLIN

Executive Producer
ROB DONNELL