Stephen Satterfield is a food writer, multimedia producer and founder of Whetstone magazine. Before his career in media, he was a sommelier and social entrepreneur, advocating for wine as a catalyst for economic development for black and indigenous wine workers in South Africa. Stephen has written for Esquire, the Wall Street Journal, the San Francisco Chronicle, New York magazine and several other notable magazines and newspapers.
Osayi Endolyn is a James Beard Award-winning writer with work in Time, the Washington Post, the Los Angeles Times, Eater, Food & Wine, Condé Nast Traveler, and the Oxford American. She appears in Chef’s Table and Ugly Delicious, and is featured on NPR’s 1A, The Splendid Table and The Sporkful. She has co-authored, along with Marcus Samuelsson,The Rise: Black Cooks and the Soul of American Food.
Thérèse Nelson is a professional chef, writer and founder of BlackCulinaryHistory.com, a social network focused on connecting black food creatives and preserving the intergenerational black culinary heritage of African Atlantic diasporic foodways.