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Expert Eyes Video

Rob Kaufelt - Owner, Murray's Cheese

As the owner of Murray's Cheese, an NYC institution for 65-years, Kaufelt supplies the city's top restaurants, and its most avid foodies, with an expertly curated selection of the world's best cheeses. In this interview, Kaufelt discusses the shop's place at New York's culinary heart and the growing support for artisanal foods.

Walter Willett

Dr. Willet's groundbreaking research explores the links between health and nutrition -- from cardiovascular to cognitive function --  in a way that confronts convention and gives way to new ideas on the role of food in overall wellness. His research on the possible link between dairy and  prostate and ovarian cancers could potentially change the way cow's milk is collected and dairy products consumed. In this interview, Willet discusses America's two different eating trajectories and his ideal food pyramid.

Priya Raghubir - Prof. of Marketing, Stern School of Business, NYU

The interplay between logic and emotion is key to understanding how consumers conceptualize value and Professor Raghubir 's research is honed in at this nexus. With an eye on communicating value both short and long term, Raghubir's work touches on how reference points and consumer expectations can affect the possibility of purchase -- both positively and negatively.

Elizabeth Falkner - Executive Pastry Chef, Citizen Cake

Pastry chef Elizabeth Falkner's Citizen Cake challenges convention and delights loyal patrons with dishes that combine savory and sweet, and that play with texture and expectation. Likening her kitchen in action to a jazz jam session, Falkner reveals her take on the dance between nostalgia and surprise in a meal, new (and resurfacing) ingredients and the effect of Pop Rocks on the contemporary American palette.

Nina Planck - Author of Real Food

Raised on a vegetable farm in Virginia, Nina Planck advocates local, simple, traditional foods -- eating the way one's grandparents ate before the wave of industrialized foods. believing that the best-tasting and most nutritious foods are non-industrial whole foods she is a champion eggs with the yolk, full fat milk, grass fed beef etc.

Brian Wansink - Director of Cornell Food & Brand Lab

Unlocking the mysteries of consumer choice is the impetus of Wansink's work and with mock living rooms and two-way mirrors the Food and Brand Lab does it daily. His research focuses not only on helping consumers better understand their eating and nutritional habits but also helping food and packaging companies better communicate taste, value and relevance to an audience overwhelmed by variety. Here Wansink discusses our misconceptions about comfort foods (they're not as bad as you think), tricks to battle mindless eating and how to really move appetizers at your next party.

Eben Freeman - Mixologist

An expert on developing trends in the drinks/cocktail industry, Eben Freeman's unconventional approach to cocktail creation blurs the lines between beverage and food, sweet and savory. With fellow WD-50 alum, pastry chef Sam Mason, he has developed a cocktail program at SoHo's Tailor that includes pumpernickel-infused scotch with toasted caraway seed, Kahlua-tossed Rice Krispies and a Cuba Libre gel served on a lime chip.

Marion Nestle

Marion Nestle is one of the world's leading experts on nutrition and public health. She is the Paulette Goddard Professor in the Department of Nutrition, Food Studies and Public Health at New York University. She holds a Ph.D. in molecular biology and a M.P.H. in public health nutrition from the University of California, Berkeley.

Rob Hurlbut - Attune Foods

As the digestive health benefits of probiotics continue to make news, the probiotic-based products from Attune are poised to play a key role in the evolution of the functional food category. Using a specially developed technology to deliver in chocolate 5 times the live active cultures contained in yogurt, the company may succeed where others have not in getting more Americans to incorporate probiotics into their everyday diets.

Tom Mylan - Butcher, Founder of the Unfancy Food Show

It's easy for a man who butchers a steer and 3 -- 4 pigs per week to say that "food isn't that hard." But Mylan's assurance that 500 years ago, each and every "jerk" could cure a ham does makes it seem less intimidating.