Cara Mangini was one of the first “vegetable butchers” (yes, such a thing exists) at Eataly in New York City. She is also the author of the Vegetable Butcher column for TheKitchn.com and executive chef and owner of Little Eater, a vegetable-inspired restaurant, produce stand and artisanal foods boutique in Columbus, Ohio.

Jennifer Goggin has been a food entrepreneur and advisor in the food-tech space since 2010. She co-founded FarmersWeb, an online marketplace where wholesale buyers source local products directly from the farm and streamline logistics, delivery and payments.

Chef Barbara Rich showcased a few of the unique vegan cooking techniques that were commonly used at NGI and are now used at the Natural Gourmet Center at ICE.

Think you have to break the bank to enjoy a delicious seafood dinner? Think again! This meal comes in under $5 per serving. Fortunately for mussel lovers, there are several types of mussels that are available in the U.S. year-round.