Jorge Gaviria

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 Ng

Ruby has helped lead the business development and wholesale efforts to grow beloved brands. She's a proud new mom who adores tamales. 

Levi Estes
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 Snider

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. 


Dan Barber

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"


Rick Schnieders

Former chairman and CEO of Sysco Corporation

Co-founder of MoGro, mobile grocery, providing healthy, affordable food to underserved communities

Director of Revolution Foods

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  



Martha Willcox

Geneticist and landrace maize expert

Maize Landrace Improvement Coordinator

Former research geneticist at USDA

Alan Tank

Founder and CEO of Revolution Energy Solutions

Former CEO of National Pork Producers Council

Former executive of National Corn Growers Association