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
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.
Molly Costa and Amy Costa launched Cape Cod Kombucha in 2016. They are passionate about using local ingredients whenever possible, sourcing cranberries from the dunes of Provincetown, beach plums from the beaches of Truro, and concord grapes from a backyard in Wellfleet. Collaborating on new flavors that taste good and make you feel your best is the goal result of their fermentation process.
James Beard Award–winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of the world’s leading chefs and restaurateurs. While growing up in South Boston, Barbara, at the age of 13, got her first kitchen job cooking at a local rectory. It was in high school, however, that an influential home economics teacher and a job working with Chef Mario Bonello at Boston’s esteemed St. Botolph Club piqued her interest in one day becoming a professional chef. During her early twenties, Barbara worked under some of Boston’s greatest culinary talents. After working with Todd English for several years at both Michela’s and Olives, Barbara traveled to Italy where she learned about the country’s cuisine firsthand from local women. She returned to Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine's “Ten Best New Chefs in America” award.
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.
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.