Jeremy Rock Smith is the executive chef at Kripalu Center for Yoga & Health in Stockbridge, Massachusetts. In addition to overseeing all food service there, he leads weekly cooking demos and frequent immersive food and nutrition programs for guests. A graduate of the Culinary Institute of America and a faculty member of the Food as Medicine program at the Center for Mind-Body Medicine in Washington, D.C., Rock Smith is a frequent guest chef and presenter on health and cooking for a variety of events around the country. His articles and recipes have been featured in a wide range of publications, including the Food Network blog, Vegetarian Times, Yoga Journal, and Boston magazine. He lives with his fam­ily in the Berkshire Hills of Massachusetts.

David Joachim has developed and edited thousands of recipes and authored or collaborated on nearly fifty cookbooks, including the IACP Award-winning The Science of Good Food with Andrew Schloss and A Man, a Can, a Plan, a series of healthy cookbooks that has sold more than one million copies. The co-owner of Chef Salt, a line of artisanal seasonings that features unrefined salts from around the world, Joachim lives near Philadelphia.