Mulya Sari and Popy Fitria founded Club Sandwich to cater all the artistic works behind what makes food a whole new art. To raise the food's selling value, a meal must now speak for its own, be alluring and attractive, seducing, as to arouse the appetite’s curiosity. Food stylist professional is still considered rare and there are no formal education at the moment for this particular subject. Which is why passion, creativity, hard work, and meticulousity are important if this is something you would like to pursue. (in Indonesian)

Jordan Lazell presents about his research at Coventry University into food waste and what we can do about it.

Gail Rosenberg and Elise Guyette present on the Burlington Edible History Tour, which connects the history of Burlington's early ethnic groups to their food traditions. The 2-mile walking tour visits key historic sites in Burlington and samples food at 5 restaurants.

Hannah McDonald-Moniz is a traveler, storyteller, list-maker, and food enthusiast. Hannah speaks about the two great loves of her life: food and travel. While eating her way around the world, she has realised that food is truly the way to a country’s heart, and that through the particularities and traditions surrounding cuisine, we can learn about the history, culture, and spirit of a place.

Hien Ngo shares on his restaurant venture. You have probably never wondered how a restaurant set up by an amateur restauranteur, once a trained biochemist then a salesman (who was born and raised in Saigon, grew up in Sacramento, CA and left America from Boston, MA) would turn out. Here is what Hien Ngo said: "I'm a wanderer who has a passion for food especially Vietnamese food, so why not making something fun out of food while I'm here in Vietnam, why not adding another interpretation about Vietnamese food to the table." So let's find out what has he done.

Chef and forager Jeremy Umansky talks about food as the universal uniter of humanity. Often sounding more like a scientist than a chef, Jeremy takes you on a journey discussing things not often discussed as being food and the processes that yield delicious and beautiful food expereinces. 

Carri Pavitt loves the unique flavour that independent businesses give to the streets of Cambridge UK. She talks about her favourites and what makes them so special. 

What is the best way to relax and think straight? Cook and Bake of course! This has always been a passion of Nathalie's; choosing ingredients to put in recipes that are unexpected, baking for everyone without being able to eat the cakes: She has stories, pictures, memories, and simply just the pleasure of being in the kitchen.

Cynthia Becker is a sixth generation New Orleanian, born and raised there. When she left New Orleans to attend graduate school in the 2000s, she realized for the first time that she grew up in a unique city. New Orleans is not only Bourbon Street, spicy food, Mardi Gras beads, and jazz music...it is much more. She will talk about the city through the eyes of a local.