Andrew Zimmern, author

Andrew is an Emmy and 4-time James Beard Award-winning TV personality, writer, and chef. As the creator, executive producer, and host of the Bizarre Foods franchise, MSNBC’s What’s Eating America, and a half dozen other programs, he has explored cultures in more than 170 countries, promoting impactful ways to think about, create, and live with food. Andrew is a sought-after speaker on many topics, including restorative water farming. In his travels, he has seen firsthand the plight of our oceans and inland waters, its adverse impact on local communities, and the potential for restorative water farming of all kinds to boost local economies, regenerate marine habitats, and help feed a growing world.

More about Andrew can be found at www.andrewzimmern.com

Barton Seaver, author

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He had a celebrated career in restaurants and is an award-winning author and columnist. He has translated his leadership in the culinary world into multiple positions working in environmental and human health, including being an Explorer for the National Geographic Society, and Director of the Health and Sustainable Food Program at the Center for Health and the Global Environment at the Harvard School of Public Health.

He also founded Coastal Culinary Academy and the online training program, SeafoodLiteracy.com.

eric wolfinger, photographer

Eric Wolfinger is as soulful a visual storyteller as there is. Hailed by the New York Times as the “Annie Leibovitz of food photography,” he began in the kitchen before finding his calling behind the lens. Studio work for plated dishes, technique process shots, and ingredients will be done in his studio kitchen in Northern California. Eric will also be on location for filming of the Hope in the Water documentary series and will capture compelling portraits of harvesters, ecosystems, and traditional preservation and cuisine. Before working as a photographer, Eric spent five years cooking and baking in San Francisco. He struck up a friendship with baker Chad Robertson, with whom he traded apprenticeships: bread for surfing lessons. As a baker, he’d arrived. Robertson eventually asked him to shoot his Tartine Bread book, which was nominated for a James Beard Award in 2011 for Best Cookbook Photography.