Carrie Mess is a former city kid turned dairy farmer, blogger, speaker, advocate for agriculture and toddler mom from Lake Mills, Wisconsin. Farming in partnership with her husband Patrick and his parents on their 100 cow, 300 acre dairy farm, Carrie shares her story and connects with those unfamiliar with agriculture via social media and her blog, The Adventures of Dairy Carrie, found at dairycarrie.com. She was selected the 2014 Social Media Farmer of the Year and has bylines in The Guardian and Huffington Post as well as several industry publications.
Deb Roy is Director of the Laboratory for Social Machines at the MIT Media Lab and an Associate Professor at MIT. Roy also serves as Twitter’s Chief Media Scientist after Bluefin Labs, his media analytics company, became Twitter’s largest acquisition in 2013. The author of over 100 academic papers, Roy’s research focuses on machine learning, natural language processing, and network science, with applications from children’s learning to large-scale media analytics. A Canada native, Roy received a Bachelor of Applied Science from the University of Waterloo and a PhD in Media Arts and Sciences from MIT.
Ellen Miseo is Chief Scientist for Illuminate, a Food + Future venture. Illuminate is a data analytics company that works as a truth detector for food by bringing together molecular spectroscopy, analytical chemistry, and deep machine learning.
Ellen has been involved in spectroscopy and instrument development for her entire career. Originally trained as a physical chemist, she helps transform scientific research instruments into viable business products. She is passionate about applying science to food, and translating it into something people can understand and use to positively impact their lives.
Nadia Berenstein is on the verge of receiving her PhD in History & Sociology of Science at the University of Pennsylvania, where she asks questions about the relationship between technology and nature, food and culture, scientific knowledge and sensory experience. Her dissertation tells the story of flavor science and the flavor industry in the United States beginning in the late nineteenth century. Her writing appears in Food & Wine, Lucky Peach, NPR’s The Salt blog, Popular Science, and other publications. She served as an advisor to the Museum of Food and Drink in Brooklyn, where she lives, on their inaugural exhibition, "Flavor: Making It and Faking It." You can read more about her research on her blog, "Flavor Added."
Sue McCloskey was an art and art history student before being swept up in the world of dairy cows upon meeting her husband, Mike. They ran a successful dairy veterinary consulting practice in Southern California along with a 300 cow dairy in Redlands, California. In 1990 they sold the vet practice and became full time dairy farmers by moving to New Mexico and building from greenfield a 5000 cow dairy. In New Mexico, they created Select Milk Producers, now the nation’s 6th largest dairy cooperative, and began thinking about how to make milk more relevant to consumers and how to tell the story of modern agriculture.
In 1999, Mike and Sue moved to Northwest Indiana to create one of the largest dairy farms in the country and simultaneously opened Fair Oaks Farms, the country’s largest and most recognized agritourism attraction. Sue has been the Creative Director for Fair Oaks Farms as well as serving as a spokesperson for Fairlife, Select’s dairy-based health and wellness company.
A Boston-area native, Chef Tracy Chang grew up in her grandmother’s Japanese restaurant. Her love for cooking led her to the award-winning O-Ya and then Paris, to study pâtisserie at Le Cordon Bleu. Chang then traveled and worked in the Spanish Basque Country alongside chef Martín Berasategui. Upon returning to Boston she co-founded the lauded Guchi’sMidnight Ramen pop-up with O-Ya alums. Her love for culinary collaboration continued as a teaching fellow with Harvard’s Science + Cooking course. Chang opened PAGU in Cambridge in January 2017, weaving together Spanish and Japanese influences into dishes that are authentic, playful and deeply personal.