Molly Stevens

Molly is a multiple award wining food writer, recipe developer, editor and cooking teacher. Her cookbook All About Braising: The Art of Uncomplicated Cooking (WW Norton) won a 2005 James Beard Foundation award and an IACP award. Molly's articles and recipes appear regularly in Fine Cooking magazine where she is a contributing editor. She also contributes to Bon AppEtit, Saveur, The Oregonian, and Edible Green Mountains. Her recipes and tips have also appeared in Everyday with Rachel Ray, Eating Well, Real Simple, Yankee, Drinks, and Real Food magazines. THE 10TH ANNUAL BON APPETIT AWARDS: selected as the 2007 Bon Appetit Cooking Teacher of the Year for being "[one of the] extraordinary men and women- people like Julia Child, Jacques Pepin, and Mario Batali ... who have made an indelible mark on the way we eat, drink, cook, read, and entertain." This is why Right Stuff is pleased to work with Molly on writing and consumer recipe development for a variety of clients. www.mollystevenscooks.com

Ann Segerstrom; Segerstrom Communications

Working independently or as a part of a team, Ann specializes in foodservice publicity, trade communications and copywriting. Since 1993, Segerstrom has planned and implemented the National Honey Board's foodservice marketing program. Other long-term foodservice clients include the Pacific Northwest Canned Pear Service, California Dried Plum Board and-in conjunction with MMM Marketing-California Avocado Commission and Dole Packaged Foods. Right Stuff works with Ann on foodservice writing, marketing, recipe and program development projects. Anne's Linkedin Profile

Gray Cat Studio

Graphic design, advertising and web development brand identities, packaging, advertising and marketing materials and project management projects for major food and beverage companies has made Gray Cat a valuable partner and resource for Right Stuff and its clients for over 15 years. www.graycat-studio.com

Poppy Tooker

Poppy is a native New Orleanian cook and culinary activist and teacher who is passionate about food and the people who bring it to the table. With her motto, "Eat It To Save It", a leader in the Slow Food movement, has been instrumental in reviving many endangered foods and food traditions. For over 25 years her teaching has centered on history and tradition. Poppy's flair has made her a sought after guest on the Food Network, the History Channel and various PBS affiliates and at conferences and meetings the world over. Among her many journalistic accomplishments; Poppy is a contributing editor to Hallmark Magazine, a regular columnist for Louisiana Cookin' and is published in several other national consumer publications. Her new book, "The Crescent City Farmers Market Cookbook" will debut in March 2009. Poppy and Robin collaborate on a variety of professional and volunteer projects which involve their mutual passion for preserving and promoting our rich and diverse culinary and agri-cultural heritage. www.poppytooker.com

Susan Hughes Communications

Susan Hughes brings more than 25 years of food industry experience to her role as marketing communications consultant. She works with groups like the National Mango Board and Zespri Kiwifruit and recently with Right Stuff clients such as Torani (as Interim Marketing Communications Director) and the global public relations firm Edelman, where and as Senior Vice President she lead the foodservice business for Almond Board of California and Mushroom Council. Susan has lead campaigns on behalf of a number of grower-funded produce programs (apricots, asparagus, apples, cherries, pomegranates, avocados, papaya, rambutan) as well as established and new growth food and beverage brands. She began her career in the food business promoting cheese from her home state of Wisconsin with another of Right Stuff's clients, the Wisconsin Milk Marketing Board which is where we first fell into business with her. Susan wisely believes food and beverage research is a must in both in her hometown of San Francisco and wherever her travels take her.

The Sustain Brand was born out of our desire to support and sustain regionality, believing strong regional brands lead to strong regional economies, as well as more fresh and healthy choices for consumers. The Sustain Brand provides a means for local farmers and manufacturers to break into mainstream retail. Regional products often struggle against national brands, because the national brands dominate the retail shelf, yet consumers want more options. Sustain is the solution. Sustain is a brand that pools regional growers and manufacturers across the country so they get the national shelf space and consumer recognition they need, while consumers benefit by being able to find local products at their grocery store. Right Stuff has worked with Kennedy Creative and Brand Builders for years and helped partners Craig and Matthew in their effort to develop Sustain and is committed to helping to bring Sustain to more regions. www.sustainbrand.com

Craig Bilow

A 17 year veteran of the consumer package goods, Craig connected with Right Stuff on a project in the early years and they have been have been working together on a variety of endeavors ever since. Craig's primary career has been with leading manufacturers such as Nestle, Unilever, Borden and New World Pasta holding positions within manufacturing, finance, brand management, new product development, sales and category management. He has successfully led international, national and regional brand teams for multi-national companies but has a serious entrepreneurial streak and goal to align is personal beliefs and hopes for healthy, local and sustainable food garnered from his agriculturally rich heritage and home in the Adirondacks.

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