Deepthi Kolady is a professor of agricultural economics and at the department of natural resource management in South Dakota State University. She researches the intersection of agriculture, environment and the development of countries.

Sean Sherman is a chef born and raised in Pine Ridge, S.D., and a member of the Oglala Lakota tribe. His primary focus is the revitalization and evolution of Indigenous foods systems throughout North America. In 2014, he opened The Sioux Chef, a business providing catering and food education in the Minneapolis/Saint Paul area.

Yvette Marquez is a home chef who shares family Mexican recipes on her blog and YouTube, and in her cookbooks, Muy Bueno and Latin Twist.

Michael W. Twitty is a culinary historian and food writer who documents and educates on African American culinary traditions of the historic South and its connections with the wider African Atlantic world, as well as parent traditions in Africa.

Azzeddine Azzam is a professor of agricultural economics at the University of Nebraska-Lincoln.

Angela Anandappa is the founding executive director of the nonprofit Alliance for Advanced Sanitation, an organization focused on improving food safety.

Farha Aslam is the founder and managing partner of Crescent House Capital, a consultancy serving the agriculture, energy, and food processing industries.

Hussein A. Amery is a professor and director of the Humanities, Arts and Social Sciences Division (HASS) at Colorado School of Mines.

Frederick Douglass Opie is a professor of history and foodways at Babson College. He blogs about food and food history here.

Janet Tomiyama is an associate professor of psychology at the University of California, Los Angeles, and director of the DiSH (Dieting, Stress and Health) Lab.