What I do revolves around the perimeter of the grocery store during the week, and at farms and the farmers market on weekends. I strongly believe in eating locally, sustainably, within the season, and from the solar food chain rather than the fossil fuel chain. I endeavor to support small farms and local businesses because they’re what creates and sustains community.

I believe in healthy fats, natural sugars, and that all things grown and sustained within 1-2 degrees separation from the sun and the dirt are superfoods. I don’t believe in the low fat, the fat free, the sugar free, the processed-and-packaged, or anything touted as a miracle. I believe that the more color diversity you have on your plate, the better you’re doing at fueling your body. For this reason I also believe that BLT’s in September are buttressed up against nirvana. Learn more at https://www.whatclarkcooked.com/

Kelli is a food writer, recipe developer, and content creator, making mouthwatering food content for brands while exploring her passion for new cuisine. She loves to examine the intersectionality of food and history, and its global influence on American Cuisine; she believes our culinary future can be found in the past, and explores the food of the African diaspora and indigenous people to connect to her roots. Every meal has a story, and creating new recipes from classic dishes is one of her favorite pastimes.

A graduate of New York University, she began her career working in the fast-paced world of advertising and television. After losing her mother, she finally followed her advice and went to culinary school to pursue her passion at the Institute of Culinary Education. Kelli is excited to join the cast and discover the history behind the food of her home state, New Jersey.

Leslie brings a simple, holistic philosophy to her kitchen: food brings people together. Whether cooking with others, sharing a meal with family, dining out with friends, or networking at a business/social function, food is the one thing to which everyone can relate. It is a delightful shared experience, which is what originally sparked Leslie's lifelong interest in all things culinary.

Whether working as a catering chef for large events, or a mixologist creating unique cocktails, or carefully crafting intimate dinner parties for friends with varied dietary needs, she thrives on creating unique experiences that open hearts and minds while satisfying even the pickiest of palettes.

Anthony Murgola is a nutritionally conscious chef who began his culinary career at a premier Ayurvedic caterer in Manhattan. There he developed his technique working with traditional ingredients and cooking methods, and learned the importance of cooking with a positive mindset.

Anthony currently cooks for private clients, teaches cooking classes, and recently started a packaged food business in the Hudson Valley.