Rodger Bowser is the head chef and a managing partner at Zingerman's Delicatessen, which opened in March of 1982. He's trained at Ballymaloe Cookery School in Cork, Ireland, and staged at restaurants like Chez Panisse in San Francisco and Le Bernardin by Eric Ripert in New York City. He's been featured in The Detroit News, Zingerman's Bakehouse, Food52, Huffington Post, Forbes, Better Homes & Gardens, and more.

Lindsay-Jean Hard is the author of IACP award-nominated Cooking with Scraps. She has been featured in the New York Times, Washington Post, Taste, CNN, The Splendid Table, and more. Lindsay-Jean has appeared on The Food Network and is currently a writer and editor at Zingerman's Creative Services.