Brian Wansink is the director of the Cornell Food and Brand Lab. He is the author of over 100 academic articles and books, including the best-selling Mindless Eating: Why We Eat More Than We Think (2006), along with Marketing Nutrition (2005), Asking Questions (2004), and Consumer Panels (2002).
Shirley Corriher is a biochemist and the author of CookWise: The Hows and Whys of Successful Cooking and BakeWise: The Hows and Whys of Successful Baking. She has made a number of appearances as a “Mad Scientist” on Alton Brown's show Good Eats and has released a DVD, Shirley O. Corriher's Kitchen Secrets Revealed.
Todd Kliman is a food critic and the author of The Wild Vine: A Forgotten Grape and the Untold Story of American Wine. His articles have appeared in numerous publications such as The New Yorker, The Washington Post Magazine, and the Oxford American. He has written about everything from media barons to young gang members and his essays and articles have been anthologized three times in the Best Food Writing series. Much of his book The Wild Vine is set right here in central Missouri.
Hildegarde Heymann is a sensory scientist who has worked on food-wine interactions, wine color perception, and the effects of drying methods on the sensory characteristics of raisins. She is the co-author (with Harry T. Lawless from Cornell University) of Sensory Evaluation of Foods: Principles and Practices, currently the most assigned sensory textbook worldwide.
Paul Breslin is a researcher at the Monell Center where he studies human oral perception and its genetic basis. He focuses on taste perception with an emphasis on taste discrimination, taste enhancement and suppression, and taste localization.
William Ian Miller's The Anatomy of Disgust, named the best book of 1997 in anthropology/sociology by the Association of American Publishers, looks at how the concept of disgust travels from food to morals and social norms. His diverse books include An Eye for an Eye and Faking It.
The Justus Drugstore features dishes made exclusively from locally produced foods raised by small-time farmers and artisans and has received excellent reviews from publications such as Travel and Leisure, The New York Times Sunday Magazine and Bon Appétit. In 2007, the Justus Drugstore was a semifinalist for The James Beard Award for Best New Restaurant, and Justus was a 2011 semifinalist for Best Chef: Midwest.
Daniel Pliska is the Executive Chef and Assistant Manager for the University Club of MU and University Catering in Columbia, MO. He has 32 years of culinary experience with 20 years as an Executive chef and is currently working on authoring a pastry textbook due to come out this year.
Leigh Lockhart is the Owner of Main Squeeze Natural Foods Cafe and Juice Bar in Columbia, MO, a sustainable restaurant specializing in all-natural foods.