Jorge has trained at top restaurants, including Danny Meyer's Maialino and Dan Barber's Blue Hill at Stone Barns. He is a food activist who thrives on tlacoyos.
Ruby has helped lead the business development and wholesale efforts to grow beloved brands. She's a proud new mom who adores tamales.
Operations and Supply Chain
Levi has helped startups scale and streamline their operations to meet the challenges of growth. He's passionate about sustainable agriculture and awesome gorditas.
Myles studied economics in college before moving to Mexico to live and cook professionally for a year and a half. He loves day-long cooking projects and believes that a basket of fresh tortillas belongs on the table at every meal.
Author of The Third Plate: Field Notes on the Future of Food (Penguin Press)
James Beard award-winning chef/co-owner of Blue Hill and Blue Hill at Stone Barns
Named one of Time magazine’s "100 Most Influential People in the World"
Former chairman and CEO of Sysco Corporation
Co-founder of MoGro, mobile grocery, providing healthy, affordable food to underserved communities
Director of Revolution Foods
Maize Landrace Improvement Coordinator at CIMMYT (International Maize and Wheat improvement Center)
Former Research Geneticist at USDA
PhD, Plant Breeding and Plant Genetics University of Wisconsin-Madison
Joan Dye Gussow
Mary Swartz Rose Professor Emerita
Author of This Organic Life: Confessions of a Suburban Homesteader
Former chair of Columbia University Teachers College, Nutrition Education Program
Founder and CEO of Revolution Energy Solutions
Former CEO of National Pork Producers Council
Former executive of National Corn Growers Association
Partner at Glass & Dooley CPA
CPA specializing in tax and financial advisory services
Represents top food and beverage companies such as Dos Toros Taqueria, Joe Coffee and Van Leeuwen Artisan Ice Cream