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淦克萍，種籽設計總監、文字出發者、喜歡寫字畫畫及手作的力量。

作品曾獲iF包裝設計獎、金鼎獎、亞洲最具影響力設計獎、金點設計獎。有感於華文節氣飲食生活文化浩瀚，2012年成立節氣飲食研究室。

已出版《二十四分之一挑食》《你好土我好菜》《台灣漬》《因愛料理》《台灣好野菜》《跟著節氣學吃酸》《台灣釀醬》《米丸子俱樂部》《好大的門牌》《這樣的速度，環島剛剛好》十本書。

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The works have won iF Packaging Design Award, Golden Tripod Award, Design For Asia Awards (DFA), and Golden Pin Design Award.

Established Solar Terms and Diet Lab in 2012 devoted to the boundless culture of Chinese solar terms, diet, and life.

Published eight books including Seasonal Food for 24 Solar Terms, Lead a Life on 24 Solar Terms, Taiwanese Pickles, Cook for Love, Taiwanese Good Wild Vegetables, Eat Sour with the Wisdom of 24 Solar Terms, Taiwanese Fermented Sauce, and Rice Ball Club, Big house number, This speed, surround island is just right.

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本身從事平面設計方面類型的工作，因自覺對於設計沒有太多天份而開始接觸攝影，食物是興趣也是最容易取得的題材，透過身邊的人事物以及自身生活投射到食物照片裡面，相機食先即是創作也是部分生活寫照。

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To Sheriff Shen, food is a hobby, but also one of the most accessible themes. Shen's food photography reflects his life, the things he's experiencing, and the people around him. 

Shen's camera gets to taste the food before he does. It is how Shen express himself and his life creatively.

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Squre在美國就讀研究所的期間，享受到植物性飲食在北美的普遍性，也探訪了很多令人驚豔的餐廳。

從事電影幕後的她，在工作告一段落時，決定和她的Partner“Lily”，回台灣開一間全食物、植物性、無麩質的餐廳，讓在台灣和她們有一樣需求的朋友有個安心用餐的地方，同時也希望能讓更多人了解全食物及植物性飲食的重要性。

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Square was born and raised in Taipei, Taiwan. She gradually started her plant-based journey after seeing some influential documentaries on animal agriculture industries.

She had the chance to indulge in some of the greatest plant-based foods whilst her time abroad studying for her masters degree in Film. This wonderful experience inspired her to open up a whole food, plants-based & gluten-free eatery in Taipei with her partner, Lily. They aspire to spread the importance of a plant-based whole food diet, as well as creating a safe eating environment for those with special dietary needs.

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Emily曾旅居西班牙Salamanca六年（2004-2009），從事伊比利火腿相關工作，在這段時間中開始接觸侍肉師一職及西班牙飲食文化。2016年在巴賽隆納考取當地Cortador de Jamón火腿侍肉師證照，繼而開始推廣伊比利火腿相關知識與西班牙飲食文化，並陸續透過不同活動，與大家分享侍肉師職人背後所象徵的專業精神與文化價值。2017年，教授伊比利火腿相關知識，讓社會大眾更了解侍肉師的專業，並透過美食好好享受生活、享受當下。

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Emily spent six years living in Salamanca, Spain (2004-2009), where she worked with Iberican ham.It was during this time that Emily encountered professional butchery and Spanish food culture.

In 2016, Emily obtained official certification as a “Cortador de Jamón” Iberico ham butcher in Barcelona. She then began to promote Spanish food culture and the art of Iberico ham.Through various activities, we will share with you the professional and cultural values behind the occupation of craft butchery.

In 2017, she taught people about Iberico ham and the profession of craft butchery. She hopes these teachings inspire people to enjoy life and live in the present through good food.

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生於台灣台中，法國布根地大學葡萄酒風土條件學碩士，旅居法國期間，曾在布根地、波爾多、普羅旺斯等著名產區工作過，並為世界百大酒莊之一的大德園酒莊(Clos de Tart)於1141年創立後，首位來自亞洲負責葡萄園種植及釀酒製程等工作，其後多次在巴黎及波爾多擔任國際葡萄酒競賽評審。目前定居在台北，成立「飲君子」品牌，以葡萄酒為核心，推廣產地文化、品酒技巧、餐酒搭配、葡萄酒旅遊、風土特色(Terroir)與人之間的關係。

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Born in Taichung, Taiwan, Joshua went to France to pursue a Master of Terroir at the University of Burgundy. During his stay in France, he worked in prominent wine production regions such as Burgundy, Bordeaux and Provence. He was the first winemaker from Asia to be responsible for vineyard planting and winemaking processes at Clos de Tart, one of the world's 100 largest wineries founded in 1141. He has since served in Paris and Bordeaux as an international wine competition judge. He now resides in Taipei, where he launched his brand Mr. Wine. With passion for wine as its core value, Mr. Wine aims to teach wine-tasting skills and promote the relationship among wine, culture, tourism, terroir, and people.

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台中人，學習餐飲管理、食品營養，咖啡經歷近20年，從連鎖體系到獨立空間，擅長咖啡與品牌跨界合作，目前為多家咖啡品牌專案顧問，長年於咖啡領域擔任創店經營管理要職、講師教學、評審職務經驗，近兩年工作觸角延伸到日本、大馬等地協助開店，連結不同的咖啡文化，並持續投入市集、展演活動、咖啡產品設計等規劃執行。

著有《設計咖啡館開店學》、『咖啡館創業核心關鍵』一書。參與品家家品JIA.INC設計雙層陶瓷手沖濾杯組及咖啡器具技術顧問，獲日本2017good design肯定。

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Shih-Yu Wang was born in Taichung, Taiwan. Shih-Yu Wang majored in catering management, with an associate degree in food and nutrition. She has been working in coffee industry for 20 years, which helps her to specialize in brand crossover cooperation on coffee.

Shih-Yu Wang, as project consultant for several coffee brands in Taiwan, expanded her business into overseas markets in late 2 years, like Japan and Malaysia where she's learned totally different coffee cultures and integrate them into her ongoing programmes such as craft market, coffee festival or coffee-related desgin to represent a richer diversity in coffee world.

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洪忠權，生於台灣台北，15歲時移居加拿大溫哥華，畢業於艾蜜莉卡藝術設計大學。畢業後於當時甫成立的燈飾品牌Bocci擔任產品設計師，就近跟隨在品牌創辦人Omer Arbel身旁學習，自此開啟了設計之路，期間參與許多獲獎專案。

於人生30歲之際，累積跨越東西方各15年經驗後加入JIA Inc.，帶領設計團隊用設計說故事，與眾多國際級設計師和知名品牌攜手完成產品設計專案。

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Born in Taipei, Taiwan, Chung Chuan Hung moved to Vancouver, Canada when he was fifteen. After graduating from Emily Carr University of Art + Design, Chung served as a designer at the newly-formed Bocci brand, where he learned from brand founder Omer Arbel. This began the start of his design journey, and Chung has since participated in many award-winning projects.

At the age of 30, he joined JIA Inc. after 15 years of experience spanning across East and West. Working with many international designers and well-known brands for product design projects, Chung leads the design team where he tells stories through his designs.

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程仁珮 1983 年生於台灣高雄，當代藝術家。

創作形式多以「參與式藝術」進行，經由訪談搜集日常口述歷史，從「生態環境」與「人文議題」兩方面研究「飲食文化」在當今時代裡的姿態。 飲食研究創作所探討的飲食文化層面不單侷限於食物或料理，更多是囊括飲食文化背後的構成因素，如：物產種植、食材運輸、食品加工、產業歷史、政治性食物、民族遷徙等項目，試圖以視覺藝術，描繪飲食在文史中的樣貌。

在法國、越南和菲律賓多次駐村經驗中, 針對各地飲食風俗提出許多展演計畫，聚焦於飲食文化和歷史記憶。

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Cheng Jen Pei, born in Taiwan in 1983, lives currently in Kaohsiung.

Works are in the form of participatory art. Cheng, Jen-Pei had residency in France, Vietnam, and the Philippines for food research and artworks.

The statement is about food how to be expressed in history and culture, as well as to explore the local conditions and customs of their own cultural differences. The summer of 2014 began a long-term project with strangers in Paris focusing on the relationship between food culture and memory.

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喜歡生命裡擁有單純的盼望與一種安定和緩慢的成長。探索植物的五感美學，同時著迷於封存季節的傳統智慧，醃漬與發酵：承載著人類飲食文化中對土地的珍愛，分享實踐和島嶼植物共同生活的自然理念。

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Sharon enjoys having simple expectations in life along with a stable and gradual level of personal growth. Exploring the sensory aesthetics of plants, she is fascinated by traditional wisdom regarding pickling and fermentation during the harvest season. Carrying a cherishment of the land found within food culture, she shares natural concepts regarding a harmonious co-existence between practice and island vegetation. Continuing ancient methods through modern tastes, she utilizes time to create tantalizing food that is tinged with a sense of mystery.