Sally Rogers worked in finance and consulting for a decade before deciding to leave her corporate career and chase her passion: connecting with people around making better food choices. Sally went on to start two companies (Nibble, a healthy snacking company, and The Pickle, an editorial), and is currently working on Parsnip, a matchmaking company for consumer brands (including tasty and good food and beverage!). She chairs the Slow Food San Francisco Board and advises The Cooking Project.

Chantelle Bourdeaux is a specialty food representative for Salt Lake City based A Priori Distribution (founded by Caputo’s Markets CEO Matt Caputo). After being introduced to Slow Food Utah in 2009, she quickly became a board member as she was driven to make a difference in her community by connecting people to culture, preserving ancestral traditions and sustainable practices through food. Her involvement in the organization led her and her partner at the time (Vanessa Chang, of now CowGirl Creamery) to start one of the first seasonal cocktail events in Salt Lake that brought hundreds of people together, mainly young adults newly introduced to local food makers and producers. She continued with other efforts such as starting some of the first sustainable food programs on local university campuses. Her experiences and cherished bonds in the food industry quickly grew where she was able to pursue her passion in food full-time as Sales and Marketing Representative for Edible Wasatch Magazine of Edible Communities. It wasn’t too long after where she was asked to be one of the first representatives of the up and coming, specialty food distribution company in Salt lake City, Utah. Reaching now to all 50 states, A Priori is one of the nation’s top distributors of craft chocolate and artisan foods, that truly value quality and true craftsmanship above anything. Through her professional and personal passions, she continues to expand her food education and spread the gospel of preserving food traditions. This work deepens her belief that there is real power in connecting people to quality products.

In the mid-aughts, McKenzie spent a year under the roof of what Le Monde recognized as "Europe's Most Sustainable Household". And while she internalized a number of the values ingrained by her French hosts, she was particularly struck by the provocation that what and how we eat has an outsized impact on the world around us.