Ross Douthat is a conservative Op-Ed columnist for The New York Times. He joined the Times in 2009, previously working as a senior editor at The Atlantic. He has written a number of books, including “Bad Religion: How We Became a Nation of Heretics” and “Privilege: Harvard and the Education of the Ruling Class.”
Bob Woodward is one of America’s most prominent investigative reporters and non-fiction writers. He currently serves as Associate Editor at The Washington Post, where he has worked since 1971. Woodward worked with Carl Bernstein to investigate and report the Watergate scandal, which lead to the resignation of President Richard Nixon. He has written numerous national best-selling non-fiction books.
Mark Bittman is an opinion columnist and was the lead food writer for The New York Times. He has written several books including the best-selling “How to Cook Everything” and the groundbreaking “Vegan Before 6P.M. (VB6),” which introduced Americans to the Flexitarian diet. His book “How to Cook Everything Fast” was published in 2014.
Calvin Trillin has been a staff writer at The New Yorker since 1963, and over those many years, he’s written enough pieces about Texas food and politics and life in general to fill an anthology. His book, “Trillin on Texas,” was released in 2011.
Author and activist Michael Pollan’s work mixes journalism, environmentalism, animal rights, anthropology and foodiness. He has become an educator, agitator and guide for the not-so-simple act of buying and consuming food.
Star food writer Amanda Hesser is a prolific food writer for The New York Times, the former food editor of The New York Times Magazine, the co-creator of the recipe lover’s blog “food52” and the author of the 1000-recipe “The Essential New York Times Cookbook.”