Miriam Stucky

Miriam Stucky has a pot of split pea, Jerusalem artichoke and dandelion root soup on the stove. When she’s not busy eating good food, she manages an independent communications business. Her recent work has included getting great press for the local Children’s Aid, covering cutting edge faculty research at Trent University, being a regular contributor to the Canadian Organic Grower magazine, and writing on emerging green technologies for customers of Bullfrog Power. She lives, works and gardens in and around Peterborough, Ontario. For more on her work, see  www.MiriamStucky.ca

Jesse Rye Goodrice

Jesse Rye Goodrice has always enjoyed cooking and eating food from as far back as he can remember. He dabbles in the culinary arts from time to time, for example, he may re-feather a Roughed Grouse with garlic slices for dinner or brew up a batch of chai mead to wash it down with. Whatever his current food fixation, be assured that before he moves to something new all options have been explored. For Jesse, there is probably only one passion greater than making and eating fine food and that is photography. From promotional, wedding, band, skateboard and nature photography to underground mining photography, Jesse has embraced the challenges of many unique shooting opportunities. He has harnessed natural light at the top of mountains and faced photo shoots 2km below the Earth’s crust where total darkness makes perfect exposure a challenge. Whether it be improvising a last minute bbq sauce or photographing 3000ft up carried by a paraglider, Jesse approaches all his passions with the same deliberate care and dedication.

Kris Sieber

Kris Sieber is something of an an accidental epicurean, though it wasn’t for lack of exposure to good food as a child. But Brussel sprouts and caulifl ower, pigs trotters and liver led to a bit of a ‘cold war’ when it came around to dinner. As in dinner got cold, while a war of wills ensued. Creativity came in finding new ways to disperse dinner, elsewhere from his plate. Fast-forward twenty-something years, and it plays out a bit differently. Creativity has come to the fore both in his work in the communication arts, with a client list spanning neighbours to national organizations, and in the kitchen as an amateur epicurean; the determination now directed at baking the perfect pain de campagne, nurturing a crop of heirloom veg, or engaging and inspiring others through design. He will still not eat Brussel sprouts, however.