2020 Gastronomica  
Mike Bacha is Executive Chef at Emory University Hospital, where he applies seasonality and local procurement to a large institutional kitchen. He is focused on teaching people cooking techniques and practical recipes along with the continuous improvement of patient food within the healthcare system. Noa Berger is a PhD candidate in the Department of Sociology at the École des Hautes Études en Sciences Sociales (EHESS) in Paris, France. Her research follows the emergence of a market for
more » ... market for specialty coffee in France and Brazil. Lis Blanco is interested in public policies related to food, hunger, and the state. As a PhD candidate at the University of Campinas, she examines the transformation of "hunger" into "food insecurity" and the effects of this process on statecraft. She holds a Master's in Social Anthropology at Unicamp, Brazil, and she is the editor of PROA: Journal of Anthropology and Art. She is also a member of APSA (Laboratory of Symbolic Production and Anthropology) and RBPSSAN (Brazilian Network of Researchers in Food Security and Sovereignty). Amanda Blum is a professional tech strategist and hobbyist potter/ homesteader in Portland, Oregon. She is the author of aggravatingly long recipes full of arcane ingredients no one can find. Her work has appeared in xoJane, Good Housekeeping, Lifehacker, and in a file on her desktop called "taxes_2017" that is, in fact, not her taxes for any year. is an architect and urban planner with a training in human geography. He researches global transformations of urban systems, and particularly declining cities, analyzing the responses given in different countries to the problems generated by decay. His more recent work explores urban-based solutions to confront climate change. Ree Pashley lives in Arusha, Tanzania, with her large family in a house surrounded by banana plants and cornfields. She is a stay-at-home-mom who tries to write when the baby is sleeping.
doi:10.1525/gfc.2020.20.3.viii fatcat:5yxia6t2una3jnk5fwl6sjoez4