Emmanuel Galvan (he/him) is a masa enthusiast and molinerx based in Oakland. CA. He is the proprietor of Bolita Masa and Café Bolita. His work aims to make high quality, freshly milled masa more accessible and available to the Latinx community in Northern California.

Bolita Masa is a landrace maíz molino and masa business based in Berkeley, CA. By offering freshly nixtamalized and milled landrace masa, tortillas and masa dishes, Bolita aims to promote the consumption and use of heirloom maíz in the Bay Area. You can find Bolita at various shops throughout San Francisco, Oakland, and Berkeley, and at some of your favorite restaurants.

Chef James Chand is the founder and executive chef of Curryous Catering, the premiere Fijian-Indian catering company in San Francisco, California. 

From a young age, Chef James was immersed in the kitchen by his Fijian family, learning to cook traditional Indian Fijian dishes before he could barely hold a spoon. When a friend asked him to cater a birthday party on a whim, the food was such a hit that word spread fast — and it became clear he'd found his calling. He left corporate sales to found Curryous, and today he remains hands-on at every stage of each event, from tasting and planning to final execution.

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of East and Southeast Asian cuisines. Since 2004, she's been helping students connect with their heritage through food, stories, and easy-to-follow techniques.

Linda also works as a food business consultant specializing in placemaking and the development of equitable food systems through the interconnected realms of food, sustainability, and equity.

Friends and Family was a woman-owned, queer-owned and operated bar in Oakland from 2020-2026. We were a space for all to feel welcomed, taken care of and done so with delicious cocktails, dishes and gorgeous lighting. Community and the desire to have that space for them that was accessible, beautiful and warm were the motivations. I started at the bar in 2024 after being a regular since its first years. I felt that magic as a guest and wanted to continue that as their chef. Now that we are officially closed, we will be moving forward together to start another project.

In 1980s Maui, Chef Ravi's Kealoha Uncles stumbled into sailing and turned their weekend beach gatherings into plate lunch pop-ups at concerts just to fund the fun — eventually naming the crew Liholiho Yacht Club after their street. When Ravi heard this story in 2011 while visiting family in Haiku, it sparked something in him: the idea that he could start his own pop-up, cook his heritage, pay the bills, and most importantly, spend time with his loved ones and newborn son Makoa. That original spirit — good local food, live music, and time with Ohana — is exactly what Liholiho Yacht Club carries forward today.

Nestled in California's Sacramento Valley, Tsar Nicoulai is more than just a sturgeon farm; it's a testament to sustainable practices and a commitment to producing the highest quality caviar. Founded in 1984, the farm was designed with the sturgeon's well-being at its core, utilizing a natural, integrated system that prioritizes biodiversity and minimizes environmental impact.

Since 2014, when the Bolourchi family took over stewardship, Tsar Nicoulai has continued its dedication to sustainability, implementing state-of-the-art innovations to further optimize energy and water efficiency. This constant pursuit of improvement has resulted in a farm that operates with a minimal environmental footprint.