The panel included Cindy Hatcher of Cooking Light; Tanya Henry of Marin Independent Journal; Nancy Hopkins of Better Homes & Gardens; Kara Nielsen of the Center for Culinary Development; Amy Sherman of Blackboardeats.com; Margo True of Sunset Magazine; Tina Ujlaki of Food & Wine; and Joanne Weir, PBS television host.
They chose:
- Chocolate for breakfast: Tea, Belgian waffles, granola and hot chocolate on a stick.
- Foods for healing: Ancient healing teas, Blackwater with 77 minerals, aloe and cucumber drinks, and micro-batches of healthful beverages.
- New noodles: Yam, kelp, farro and spelt.
- Heat with flavor: Ghost peppers, yuzu-wasabi sauce and piquillo almond glop.
- Creative chips: pinto bean, naan, peas, mung beans, kale and wild rice.