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Ali Berlow is the author of  'The Food Activist Handbook - Big & Small Things You Can Do to Help Provide Fresh, Healthy Food for Your Community'. Michael Pollan summed up Ali’s book in one tweet: "Just what the food movement needs now...for anyone hoping to build a local food system." Ali is also the co-host of The Local Food Report on WCAI (www.capeandislands.org), local public radio for the Cape, the Coast and the Islands, and the founder of Island Grown Initiative on Martha's Vineyard. (igimv.org)


Chef Michael Ceraldi has over 20 years experience in the industry, working with some of the most influential chefs in Italian cuisine in New York and in Italy. He’s had many recipes published in magazines and cookbooks, and has appeared multiple times on The Food Network.  Ceraldi landed in Provincetown in 2010 to be the executive chef of Dalla Cucina ("Best Italian” 2011 Yankee Magazine, and Boston Magazine Best of Boston 2017.)  He opened "CERALDI at Tiny’s", a Provincetown pop up. Michael and his wife Jesse opened a permanent location at 15 Kendrick on the Wellfleet harbor. www.ceraldicapecod.com


Sarah Leah Chase is a well-known cookbook author whose bestselling titles include the Nantucket Open-House Cookbook, The Silver Palate Good Times Cookbook, and Cold-Weather Cooking. Sarah’s latest cookbook, New England Open House, was published in June of 2015 and garnered Honorable Mention for Best Cookbook of the Year at the Readable Feast awards in Boston in 2016. For nearly two decades, Sarah wrote the weekly food column, Feasting on the Faraway Island, for Nantucket’s Inquirer & Mirror newspaper. She has also contributed freelance articles to Coastal Living, Veranda, Cape Cod Life Publications, La Vie Claire, and Nantucket Today. Sarah currently works as a recipe consultant for Barefoot Contessa LLC and teaches several cooking classes a year at the state-of-the-art Nantucket Culinary Center. She and her husband Nigel live on Cape Cod in Barnstable Village, where they run Coastal Goods, a specialty importer and distributor of fine sea salts, exotic peppers, and popular seasoning blends called Sarah’s Sea Salts.


Nicole Cormier RD, LDN is the owner of Delicious Living Nutrition, an author and local food enthusiast. In addition to her growing nutrition counseling practice, she is co-owner of the cold-pressed juice company, The Local Juice & Pantry. Nicole earned a Bachelor of Science degree in Human Nutrition from the University of Massachusetts in Amherst, MA and completed a postgraduate Dietetic Internship at Beth Israel Deaconess Medical Center in Boston, MA. Her passion for local food is included in her nutrition counseling, consulting and education.


Elspeth Hay grew up in Maine and now lives near the tip of Cape Cod. She works with local food in a variety of mediums—from writing to photography to radio to—of course—cooking. This summer marks the 10th anniversary of the Local Food Report, a weekly radio show she created and now co-hosts with Martha's Vineyard writer and food activist Ali Berlow. You can find her stories and get in touch at www.diaryofalocavore.com


Scott Landry - As director of the Marine Animal Entanglement Response program (MAER) at Center for Coastal Studies, Scott leads the emergency response program to disentangle whales and sea turtles caught in fishing gear. The program also records information vital in preventing entanglements in the first place, which is its ultimate goal.


Drew Locke grew up in Truro on his family's farm and, spending summers of his youth running around the farm making Zucchini boats and getting shocked by the electric fence. Drew attended the UMass Amherst Stockbridge School of Agriculture where he received an Associates Degree in Fruit and Vegetable production and later received a Bachelors in Sustainable Food and Farming. Today, Drew is a seventh generation farmer and has been raising meat chickens since 2010. He started with four batches of chickens of 100 birds each processing over the summer months. This year he projects to process around 2,500 over a six month period. He also raise pigs, ducks, and thanksgiving turkeys. Drew also works at Coastal Engineering as a Field Survey Tech. He is passionate about a local, sustainable, and creative food system on the Outer Cape and collaborating with other people that share similar goals.


Meave McAuliffe has 12 years of extensive experience in the restaurant industry, and has worked as a head chef to several restaurants throughout California and on Martha’s Vineyard. Creating partnerships with and supporting the vibrant community of local farmers, ranchers and fishermen has always been the focal point of her restaurants and menu crafting.   Meave is also an aquaculturist and has a sustainable oyster farm in Cape Cod.


Ruth Reichl is a writer and editor who was the Editor in Chief of Gourmet Magazine for ten years. Before that she was the restaurant critic of The New York Times, (1993-1999), and both the restaurant critic and food editor of the Los Angeles Times (1984-1993). Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling Tender at the Bone, Comfort Me with Apples,Garlic and Sapphires, For You Mom, Finally, My Kitchen Year, and Delicious! a Novel.  She is currently at work on a memoir of her years at Gourmet.


Ismail Samad is the Executive Chef for Kitchen Porch Catering in Martha's Vineyard,  the Co-founder of The Gleanery Restaurant in Putney Vermont, and a 2018 BALLE Fellow. His focus has specifically been around creating secondary markets for post farmers market produce  and unwanted seconds and/or "ugly" foods habitually discarded within the many levels of the food chain. 


William Sertl hails from St. Louis but escaped to New York soon after obtaining a Bachelor of Journalism degree from the University of Missouri. He traveled in South America and Europe before landing at Travel & Leisure. He joined Saveur as travel editor when the magazine launched in the mid-90s. After Ruth Reichl took the helm at Gourmet, he pestered her until she made him travel editor there, a position that lasted until the magazine folded. Since 2010, he has been the executive editor of blakboardeats.com and now co-authors a cooking column for the East End Beacon on Long Island, where Sertl lives when not in Manhattan.


Raina Stefani, the owner chef at  Baie Bar Resto, is a fourth generation Portuguese and Mayflower descendant who has been a restauranteur in Truro and Provincetown since the late 80's. Because of her ties to the community and her family's efforts at conscious conservation here on the Cape, Raina tries to bridge that gap between ecosystem preservation and how best to educate and serve her customer base. 


Paul Tasha, a third generation Portuguese Provincetown local, runs the only commercial hand caught diver  lobster team in Provincetown. He has also lead and won several conservation efforts to support, regulate and preserve Provincetown's diverse and fragile environment from the dunes to the wetlands and extending out to the sea floor of Cape Cod Bay. 


Sarah Waldman  fell in love with food while playing “cooking show” with her little sister in the 1980s. Decades later, she followed that passion to the Institute of Integrative Nutrition to study the connections between food and personal wellness. Now Sarah spends her time being a mother, food writer, and recipe developer. As a health-focused home cook, she develops and offers recipes for simple, whole-food meals appropriate for every member of the family. Sarah's book, Feeding a Family – A Year of Simple and Healthy Family Dinners, hit the shelves in April of 2017. Her writing and recipe work has been featured in Taproot Magazine, Parents Magazine, Edible Vineyard, Food52, and The Coastal Table. Sarah lives on Martha’s Vineyard with her husband, two little boys, and one very furry pup.


John "Doc" Willoughby has been writing and teaching about food since 1989. He has co-authored ten cookbooks as well as a monthly column for the New York Times Dining section. He has also been Executive Editor of Cooks Illustrated, Executive Editor of Gourmet magazine, and Editorial Director of America’s Test Kitchen. At present he is a regular contributor to the Times Dining section and the Splendid Table radio show, and is at work on a remembrance of his childhood in rural Iowa.

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