Andre Kaulesar

Andre Kaulesar is an abstract oil painter based in Hoboken New Jersey. A native of Georgetown Guyana with Amazon roots, Kaulesar’s work is influenced by the rugged landscapes and rural forest area of his heritage.He excels in pushing the envelope combining unusual elements such as coffee grinds, beeswax, vibrant oil pigments, safflower oil, mica flakes, and resin which manipulate aerial photographs of wild landscapes giving his work a textural abstract effect, the colors vary across light setting from bright to muted giving the viewers different perspectives while subjects are bright and playful to the eyes and imagination. The end result is a vibrant colorful painting.

Kaulesar’s creativity extends to his culinary background as well. In fact, working under highly acclaimed chef Daniel Humm influenced him to pursue the visual artistry as a calling. His passion blossoming into a pursuit after Humm began collecting his work, he took the nod. He presently freelances as a chef for a game company in San Francisco while also painting full time.
His creations have found their way into many private collections in the US, Canada, and South America.
Kaulesar’s paintings are currently on display in Jacklyn Kling Art Gallery in Montclair NJ.

Ryan Mellinger

Ryan Mellinger is the Joto Sake Sales Manager for the Northeast and North Central US at Kobrand Corporation. She is a born and raised New Yorker who found her passion for the culinary arts at a young age working in some of the hottest kitchens. Inspired by the true craftsmanship of Japanese cuisine and history, she found her calling at Joto Sake. Now Ryan travels across the country to educate and excite other restauranteurs, sommeliers, bartenders and chefs on Sake’s beauty and versatility. Ryan has her WSET Level 3 in Sake.

Heather Housekeeper

Heather, aka The Botanical Hiker, is a Certified Herbalist, long-distance hiker, and author. She has thru-hiked the Appalachian Trail, North Carolina’s 1,200 mile Mountains to Sea Trail (twice), New York’s 1,000 mile Finger Lakes Trail and 400 mile Long Path. When not woods rambling or pulling back the petals on a botanical find, she educates and guides others into the natural world through plant walks and workshops . Last Spring, she published the second book in her Botanical Hiker Series: A Guide to the Edible and Medicinal Plants of the Finger Lakes Trail. To follow her adventures and research, visit her blog: Find her on Facebook at or

Fossil Farms

Fossil Farms


Fossil Farms is committed to offering all natural, farm-raised exotic meats and game that are free of antibiotics, growth hormones and steroids. We work exclusively with small family owned and operated farms across the United States that humanely raise our animals using sustainable farming techniques. Our animals are 100% source verified from the farm of origin, fed a vegetarian diet and roam on open pastures.

Established in 1997, our product catalog has grown to offer over 200 choices of the finest all-natural meats and farm-raised game. Our standards are to protect and preserve the animals’ natural environments, learning why sustainable farming is not only better for us and the environment, but is our responsibility for the future.

When you experience a Fossil Farms meat product, you are ensured that every effort taken to guarantee the health and welfare of the animal has been maximized by being raised in a natural environment. Our unmatched ability to source and distribute our products nationwide has made us a leader in the field. When you start cooking with a high quality product, you don’t need to do much in order to make it taste delicious. See what makes us unique and why we have our Game On!

Montclair Bread Company

Montclair Bread Company, a family-owned bread bakery with a doughnut addiction (!!), traditional European techniques, locally sourced and all-natural ingredients. Owner and Head Baker Rachel Crampsey formerly for Amy’s Bread. She also spent years baking at the illustrious Bread Alone. Crampsey studied baking developed artisanal bread recipes for Tribeca Oven and managed production for Amy’s Bread. She also spent years baking at the illustrious Bread Alone. Crampsey studied baking and pastry at the Culinary Institute of America. While bread is her first passion, she admits she’s addicted to doughnuts. “The doughnuts encapsulate everything I love in one bite.”