Martin-Paul Agbaga, PhD is Associate Professor, Department of Ophthalmology, Dean McGee Eye Institute, University of Oklahoma Health Sciences Center. His research area focuses on the role of long-chain polyunsaturated fatty acids in maintaining retinal structure, function, and health.
Andrew Gruel serves as the Founder and Executive Chef of Slapfish Restaurant and is a leader in sustainable seafood.
Julie Qiu is an international oyster expert and founder of In A Half Shell , an oyster appreciation website that was recognized as one of Fathom Away’s “Top Travel Blogs of 2015” and SAVEUR’s “Sites We Love.”
Barton Seaver’s work as a celebrated chef, sustainability advocate, public health educator, and prolific writer has given him technical expertise in, developed personal relationships within, and acquired systemic knowledge of all of the processes by which a fish in water becomes seafood on a plate.
Ms. Sonja Connor, MS, RDN, LD is a research associate professor in the Division of Endocrinology, Diabetes and Clinical Nutrition, Department of Medicine, School of Medicine, Oregon Health & Science University. She also has been very involved with the Academy of Nutrition and Dietetics and served as president in 2014-15.
Heather Tallman is an Indianapolis-based food personality and family meal advocate, food writer, blogger, newspaper columnist and freelance writer.
Chef Ben Smith is a great supporter of the importance of seafood nutrition. His Tsunami Restaurant has been voted Best New Restaurant, Best Seafood, and Most Creative Menu.
Michael-Ann is an Emmy Award-winning food & travel journalist for her three-part documentary series, Off the Beaten Palate. She is the host of a seafood web cooking series, Put Your Best Fish Forward. Known as the Fishionista, Michael-Ann teaches viewers how to buy, cook and enjoy seafood.
Indianapolis’ sustainable seafood pioneer, Chef Ryan Nelson’s knowledge and dedication to ecologically sound food practices have gained him national recognition.
With over a decade of culinary experience, Chef Todd Mitgang heads the kitchen at the innovative seafood-focused Crave Fishbar in New York City.
