BARTON SEAVER is an award-winning chef and cookbook author who pairs simple cooking techniques with a vast knowledge of seafood for a fresh take on sustainable eating. As an executive chef, Seaver opened seven restaurants that have won awards both for their cuisine and as environmentally conscious businesses. Since leaving the restaurant world, he has held many roles, including advocating for sustainable seafood.
In 2012 Secretary of State Hillary Clinton named him to the United States Culinary Ambassador Corps. He is a National Geographic Society fellow and director of the Sustainable Seafood and Health Initiative at the Harvard T.H. Chan School of Public Health.
Seaver is author of five books, including most recently “Superfood Seagreens: A Guide to Cooking with Power-packed Seaweed.” His second sustainable seafood-centric cookbook, “Two If by Sea,” is set for release in May. He lives in Freeport with his wife and their 10 heritage chickens.
FIONA WILSON is the executive director of the Center for Social Innovation and Enterprise at the University of New Hampshire. The center focuses on the use of market-based strategies to develop sustainable, scalable solutions to societal problems. She is also a clinical associate professor of social innovation, social entrepreneurship and sustainability at the Peter T. Paul College of Business & Economics at the University of New Hampshire. Her research and teaching focus is on companies with business models that are good for “people, planet and profits.”
Before her academic career, Wilson spent 15 years in business, ultimately as vice president of marketing for CMGI, a publicly traded Internet investment and development company. She serves on the boards of trustees of the Wolfe’s Neck Farm Foundation and Meridian Stories. She also serves on the advisory board of Chop Chop, a Boston-based nonprofit whose mission is to help address the obesity and hunger epidemics by inspiring and teaching kids to cook real food with their families. She lives in Freeport.
For eight years, she has focused the foundation’s strategic initiatives on preventing childhood obesity and improving access to healthy foods for families and communities. Under her leadership, the foundation has raised the visibility of its employee giving and service programs and promoted the foundation’s expertise in health equity. Last year, Voci implemented the foundation’s new grant program, the Healthy Food Fund, a nearly $2 million program to increase the distribution of fresh, healthy food and support healthy aging.
Before joining Harvard Pilgrim Foundation, Voci served as senior vice president of programs for The Rhode Island Foundation, one of the nation’s largest community foundations, where she created a health grant-making portfolio. She has served as a member of the board of Grantmakers in Health, and she is currently on the board of overseers of the Boys and Girls Club of Boston, and on the boards of the Big Sister Association of Greater Boston and the American Heart Association.
STEWART SMITH is a farmer at Lakeside Family Farm in Newport and winner of the 2015 Source Elder Award. Smith is widely known as a leader and an educator in the national initiative for Agriculture of the Middle, helping farmers to grow quality products, like those typically sold at farmers markets, but in large enough quantities to sell to major wholesale buyers.
He retired as professor of sustainable agriculture policy at the University of Maine in 2010, after 19 years in that role. He previously taught at Tufts University and is former commissioner of the Maine Department of Agriculture. He served two years advising lawmakers as a senior economist for the Joint Economic Committee of Congress in Washington, D.C. He was founding director of the Maine Sustainable Agriculture Society and has been involved in many other groups advocating for sustainable agriculture.
PEGGY GRODINSKY is the editor of Source and of the Food & Dining section at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Grodinsky has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York, spent a year as a journalism fellow at the University of Hawaii, and holds a bachelor’s degree in English from Oberlin College.
CHELSEA CONABOY is features editor at the Portland Press Herald, where she oversees coverage of food, farming and the arts. She came to Maine in 2014 after three years as health reporter at the Boston Globe, where she was part of the staff awarded a 2014 Pulitzer Prize for coverage of the Boston Marathon bombings. She previously worked for the Philadelphia Inquirer and the Concord Monitor in New Hampshire. Conaboy has a bachelor’s degree in journalism, Spanish and international affairs from the University of New Hampshire.