Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
Tosha Rustad is the pastry chef at Current Fish & Oyster in Salt Lake City. Prior to that, she was a baker at Vosen’s Bread Paradise in Salt Lake City and the cafe manager at Caffe Ibis, one of the West’s leading coffee roasters, located in Logan. Utah. Tosha was a judge for the 2017 Utah Cheese Awards and we were so impressed by her meticulous, thoughtful and thorough approach she was invited back to help judge the 2018 competition.
Alex Springer became obsessed with food from a young age–right around the time pizza was introduced into his diet. For the past five years, he has had the privilege of writing about food and entertainment for publications including SLUG Magazine, Devour, and is currently the food and dining writer for Salt Lake City Weekly. As Utah’s food scene is more diverse than ever, Alex has been grateful for the opportunity to dig deep into the state’s local flavor. Feel free to check out his weekly food column at cityweekly.net or follow him on Twitter and Instagram.
Christianna Johnson is the Program and Grant Manager for Urban Food Connections of Utah, the nonprofit that organizes the Salt Lake City Downtown Farmers Market and Eat Local Week/Eat Local Utah. Previously she worked for the Murray Farmers Market. Ms. Johnson studied Urban Planning and Political Science at the University of Utah.