Cory Clarke is the Saucy CEO of Shootflying Hill Sauce Company, Inc. You can follow her adventures at www.dessertsauce.com. Cory lives in Brookline with her husband, Joshua.

Irene Costello - After 20 years in the corporate world, Irene broke out to develop her passion for cooking. She earned her masters degree in gastronomy and a certificate in culinary arts from Boston University. She also has a certificate in wine studies from the Wine and Spirits Education Trust. Irene joined Ruby Chard as a managing partner in 2002 bringing a unique combination of culinary and business experience. Irene earned her undergraduate degree from Georgetown University. www.rubychard.com

Ruby Cutolo received her culinary certificate from Boston University. She has worked at Food & Wine magazine in New York, and currently works at Kids Can Cook, an after-school program for inner-city students in Boston. She can be reached at rubyacutulo@hotmail.com.

Catherine Dry was born and raised in Philadelphia. After studying Italian Literature at Wesleyan University and International Economics at the Fletcher School, she returned to her first passion and entered the food world. She has worked at Formaggio Kitchen in Cambridge as a cheesemonger and as a Program Manager at Oldways Preservation Trust, a food issues think tank in Boston. She is currently Director of Marketing for Jody Adams at Rialto.

Maureen Foley wrote, produced and directed the feature films, Home Before Dark and American Wake. Her love of food and of cooking was enriched by a year spent working as Julia Child's assistant. She can be contacted through: www.hazelwoodfilms.com.

Scott Haas is the author of Are We There Yet? a book about global family traveling (Penguin/Plume), a co-author of The Da Silvano CookbookHearing Voices (Plume). He has reported for a number of National Public Radio affiliates and won the James Beard Award for Best Radio Host (national) in 2004. Scott is practicing clinical psychologist and is the chief psychologist at a hospital in Brookline. He can be contacted at scotthaas@comcast.net.
(Bloomsbury), and the author of

Michael Kirkpartick is a Boston based freelance writer. He can be reached at mskinboston@comcast.net

John Lee is the manager of Allandale Farm (Boston's Last Working Farm), which specializes, in naturally-grown local produce. He occasionally writes for local news outlets and is deeply involved with farming and locally-grown issues in Massachusetts.

Coffee lover, Clare Leschin-Hoar can frequently be found brewing a good cup of coffee at her home in Mansfield. Her writing covers the entire food chain - from field to dish, and her stories have appeared in dozens of national and regional publications. www.leschin-hoar.com

Alex Loud, writer, acknowledges two seminal moments in the past ten years: the birth of his daughter and his first taste of Toscanini's Burnt Caramel ice cream. He lives within walking distance of Toscanini's in Cambridge and is one of the leaders of the Boston chapter of the organization, Slow Food (www.slowfoodboston.com).

Joan MacIsaac - As a restaurant chef, catering business owner and cooking class instructor, Joan brings more than 20 years professional culinary experience to Ruby Chard as Chef/ Managing Partner. After rising to executive chef at the James Beard award-winning Dahlia Lounge in Seattle, Joan returned to her hometown, Boston and founded Ruby Chard in 1996. Currently, Joan is consulting for The Food Project, working within their catering services and teaching youth a curriculum in culinary arts. www.rubychard.com

Paul O'Connell, the chef/owner of Chez Henri is a native Bostonian. His French/Latin Bistro in Cambridge has won numerous awards and accolades. A past board member of the AIWF and member of the Harvard School of Public Health Nutritional Round Table and Slow Food, Paul's goal is to expand peoples knowledge and appreciation of food. Paul has written about current Cuban food trends for Food Arts Magazine, the Boston Phoenix and The Gastronomica. He lives in the suburbs of Boston with his wife Lisa and children Henry and Giuliana.

Elizabeth Gawthrop Riely, writer, edits the Radcliffe Culinary Times, newsletter of the Schlesinger Library at Harvard, on the history of food. Her dictionary, The Chef's Companion (John Wiley & Sons), in print for 20 years, is now in its 3rd edition, marking changes in the edible landscape. You may find her at the Brookline or Newton Farmers' Market.

Jill Rose, writer, has worked in magazines for 15 years and has lived in the Boston area most of her life. She is known for making elaborate, sometimes experimental, desserts in her small kitchen on the North Shore, where she lives with her husband and two daughters.

Rachel Travers is a freelance food, lifestyle, and travel writer who contributes regularly to several sections of The Boston Globe, as well as a smattering of national magazines. She is on the Board of the Boston Public Market Association, and is committed to "locally produced". She lives in Lincoln with her daughter and can be reached at alphasoup2@aol.com.

Kathleen White is a recent MBA graduate from Babson College. She has spent the last ten years working to preserve and build sustainable agriculture systems, land conservation efforts and healthy nutrition for kids and seniors. She enjoys seeking out our region's hidden gems of farms and restaurants for good, fresh, locally produced foods. Kathleen can be reached at kwhite1@babson.edu.

Photographers

Deborah Bezahler
Graham Corbett
Gary Goodman
George Howell
Loren Jenks
Kevin Kraus
Seacia Pavao
Michael Sacco
Christopher Shimkin
Carl Tashian
Carole Topalian