Richard Heinberg is widely regarded as one of the world’s foremost Peak Oil educators. He has written eight books, writes a regular column for The Ecologist, and has authored scores of essays and articles published in the ecological press and online. He has appeared in numerous video documentaries, including Leonardo DiCaprio's 11th Hour.

Richard's book, Peak Everything: Treating Our Collective Hydrocarbon Addiction, starts with the premise that humankind has been on a growth binge for millennia, but prior to the industrial revolution we were limited to yearly solar energy income. With fossil fuels, previous limits to expansion of population and consumption vanished. Now those limits are reasserting themselves via Climate Change and Peak Oil. Our survival test as a global society will be to end our fossil fuel addiction before it ends us. Read Richard's latest Museletter for the Post Carbon Institute.

Jessica Prentice is a professional chef, passionate home cook, local foods activist, and author. Her first book, Full Moon Feast: Food and the Hunger for Connection, follows thirteen moons of a traditional agrarian calendar through the year, weaving together ecology, culture, mythology, and personal history.

Prentice is a co-creator of the Local Foods Wheel, and coined the word “locavore.” Most recently, Jessica co-founded Three Stone Hearth, a Community Supported Kitchen in Berkeley using local, sustainable ingredients to prepare nutrient-dense, traditional foods on a community scale. Visit her website, www.wisefoodways.com

Malcolm Morrison got his start in organic farming in 1989 with bio-dynamic farming classes at Prescott College, and went on to study botany and microbiology at Humboldt State University. He was intrigued by the technology of enzymes and beneficial bacteria as a means to combat several issues in soil, both pest- and nutrient-related.

Malcolm's company, Sonoma Biologics, uses beneficial bacteria and fermentation to enhance soil fertility. Vineyards, commercial farms and backyard growers alike are reaping the benefits of beneficial bacteria, and using fermentation to grow stable, flourishing colonies of organisms to create a healthy soil food web in their existing soils, while naturally dealing with all types of pests.