Cynthia Belliveau is the dean of University of Vermont Continuing and Distance Education and teaches in UVM’s Department of Nutrition and Food Sciences. In 2005, Dr. Belliveau founded the Sustainable Business: Practices in Support of People, Profit, and Principles program, designed to integrate the work of business and environmental faculty at the University. She currently serves on the Governor’s Agricultural Development Board and has held board/committee positions for the Vermont Businesses for Social Responsibility, the Lake Champlain Workforce Development Investment Board, and the Intervale Strategic Planning Committee. Dr. Belliveau is the director of Vtrim™, an evidence-based behavior weight-loss management program for the public developed at UVM in 16 years of clinical trials. As dean of Continuing Education, she directs college and professional credit programming for college students and adults. Dr. Belliveau has consulted for Winrock International, US AID, and the Sri Lankan Government. She continues to teach undergraduates about food and cooking in the university Food Lab.
Lisa Heldke is professor of philosophy, and gender, women and sexuality studies, at Gustavus Adolphus College. She has been doing philosophy of food for nearly thirty years, beginning with her first published paper, “Recipes for Theory Making.” Her most recent publication is a book, coauthored with Ray Boisvert, entitled Philosophers at Table: On Food and Being Human. She is also the author of Exotic Appetites: Ruminations of a Food Adventurer, and co-editor of several anthologies, including Cooking, Eating, and Thinking: Transformative Philosophies of Food. Her ongoing interest and engagement in the philosophy of John Dewey includes several essays that explore the significance of Dewey’s use of cookery in his philosophy of education. An avid bread baker, she built a mud oven in her back yard.