People

Adam Hochschild is a nationally acclaimed author, journalist, historian, and author of eleven books, who writes frequently about issues of human rights and social justice.

**Adam McNeil** is a graduating M.A in History student at Simmons College in Boston, MA. He graduated from Florida Agricultural and Mechanical University in Fall 2015 with B.S. in History. Adam can be reached at @CulturedModesty. Follow him on Twitter at [@CulturedModesty](https://twitter.com/CulturedModesty "").

**Adam Melonas** is the Founder & CEO of Chew, a food innovation lab that redefines what's possible in the world of packaged food. Chew partners with companies all over the world to create game-changing products that are not only delicious, but also profitable, sustainable, scalable, and radically more delicious than anything else on the market. Adam is a veteran of the culinary world where he's pushed the limits of experimental and progressive cuisine with restaurants in five countries. In 2013, Adam founded Chew with the belief that in order to create lasting change, industry must lead the way. Four years later, the 30+ member Chew team has outgrown its original lab in Cambridge, Massachusetts and moved to the Fenway District of Boston in early 2017. Follow Adam at @adamchef

A dogged and entertaining "checker of facts," Adam uncovers the history, curiosities and unsolved mysteries that surround the objects discovered annually at production events. That investigative approach delivers the "wow" to listeners as they end each episode of DETOURS amazed and amused by the intriguing content and lively presentation.

Adam Nicolson is the author of *Seamanship*, *Sea Room*, *God's Secretaries*, and, most recently, *Seize the Fire*, about Admiral Nelson and the battle of Trafalgar. He has won both the Somerset Maugham and William Heinemann awards. The son of Nigel Nicolson and the grandson of Harold Nicolson and Vita Sackville-West, he lives with his family at Sissinghurst Castle.

Adam Pendleton is an artist based in New York.

Adam Pertman was nominated for a Pulitzer Prize for his writing about adoption in The Boston Globe, where he was a senior reporter and editor for 22 years before turning his career toward adoption. His book, Adoption Nation was named Book of the Year by the National Adoption Foundation. Pertman's other honors include the Angel in Adoption Award from the US Congress, the Special Friend of Children Award from the American Academy of Child and Adolescent Psychiatrists, and the Friend of Adoption Award from the ODS Adoption Community of New England among others. Pertman's commentaries have appeared in The Los Angeles Times, Boston Globe, Baltimore Sun, Miami Herald and on NPR, among others. He has been a guest on many radio and television programs, including Oprah and The Today Show.

Adam Ried is a senior editor for Cook's Illustrated magazine and on-air kitchen equipment tester for the Cook’s Illustrated public television show, America’s Test Kitchen. A graduate of the Boston University Certificate in the Culinary Arts program, Adam has contributed restaurant reviews and food articles to The Boston Phoenix, the TAB Community Newspapers, and Gourmet magazine; has lectured on the topic of food writing at Boston University, Emerson College, and the Boston Learning Society; and has served as consultant to a small public relations and marketing firm specializing in restaurant and food related clients. Prior to his work in the food industry, Adam spent six years in marketing and promotion in the fields of architecture, landscape architecture, and engineering. He is a graduate of Macalester College in St. Paul, Minnesota.

Adam Reilly is a politics reporter and the host of GBH’s Talking Politics. Questions? Feedback? Story ideas? Email Adam at adam_reilly@wgbh.org.

Adam Ried is the keeper of the Equipment Corner on *America's Test Kitchen*. He is also a cast member on the new TV show *Cook's Country*, which aired with its first season in September 2008. During his 10 years as an editor for *Cook's Illustrated*, Adam developed and edited recipes, wrote feature stories, and contributed to many other sections of the magazine, including the popular Quick Tips. Moreover, Adam bore primary responsibility for the highly respected kitchen equipment testing and ingredient tasting features at *Cook's Illustrated*. Now a contributor to *Cook's Country* magazine and the cooking columnist for *The Sunday Boston Globe Magazine*, Adam has taught cooking and food writing; written for local, national, and international publications; and consulted for restaurants and kitchen equipment manufacturers. He is a graduate of Macalester College and the culinary certificate program at Boston University.

Adam spends his time putting dents in the universe. He owns Aritchbrand, which helps brands grow, communicate and do the right thing, and plays guitar in The Lights Out, a music and light project that takes people on a trip through parallel worlds. During business hours, Adam has helped clients appear in outlets like the BBC, New York Times, Fast Company, TIME and Newsweek. After-hours, Adam has performed at South By Southwest, written songs picked up by MTV and been featured in Billboard. With T.R.I.P., Adam is combining his love of media and music to release his band’s multidimensional concept album on cans of craft beer. More at: https://youtu.be/0q3Xn3z0l0Y

Adam Roffman is most known for his work in the art department in many big films such as \_The Town\_, \_Ted\_, \_American Hustle\_, and Ghostbusters. Roffman is also a couple of short documentaries.

Adam Ross was born and raised in New York City and attended the Trin ity School. A child actor, he has appeared in movies, com mer cials, and tele vi sion shows, as well as on radio dra mas such as *The Eternal Light* and E.G. Marshall's *Mystery Theater*. He holds an M.A. and M.F.A. in creative writing from Hollins University and Washington University respectively, where he studied with Richard Dillard, Stanley Elkin, and William Gass. Ross and his wife relocated to Nashville in 1995, where they continue to reside with their two daughters. From 1999--2003, he was a feature writer and special projects editor for *The Nashville Scene*, the city's alternative weekly. He also wrote extensively on books and film. His non fiction has been published in *The Nashville Scene*, *NFocus*, *P.O.V.*, and* Jungle Law*. His fiction has appeared in *The Carolina Quarterly*.

Adam Ruben spent seven years at Johns Hopkins University earning his Ph.D. in Molecular Biology. While there, he parlayed his healthy disdain for academia into a stand-up comedy act, which he has performed at clubs, colleges, and private functions from Boston to San Diego, recently opening for Dane Cook's Tourgasm at the Warner Theater in Washington, D.C. and earning second place in the Funniest Jewish Comic Contest at the Laugh Factory in Times Square. For five years, Adam has taught an undergraduate stand-up comedy class that has quickly become one of the most popular January "Intersession" courses at Johns Hopkins University and culminates in a final show open to all students. He's written humor pieces for *The National Lampoon* and appears weekly on *Food Detectives* with Ted Allen.

Adam has had careers in education, holistic medicine, computer technology, politics and advocacy. For five years he directed a non-profit that worked with communities invoking basic democratic and constitutional principles to oppose detrimental local corporate activity. He has been a climate activist since 1999 and has been studying and writing about Holistic Management since 2007. He holds an Ed.D. from the University of Massachusetts and an N.D. (Naturopathic Doctor) from Bastyr University. On the side he is an artist and writer. His primary goal is regeneration of biodiversity and a livable planet.

Adam Salomone is co-founder of The Food Loft, a first-of-its-kind coworking space for food and foodtech entrepreneurs. Adam's experience in food media includes a position as Associate Publisher of The Harvard Common Press, a Boston-based independent cookbook publisher. In his role with HCP, he works closely with the company's President, Bruce Shaw, to source investments in foodtech startups. They have built a network of hundreds of entrepreneurs, investors and innovators in the food and foodtech space. The Food Loft was founded in 2013 as a way to foster greater connection and conversation in the food entrepreneurship community in the Boston area. Adam also serves as a Board Member for the International Association of Culinary Professionals and is a co-organizer of the first-ever conference on the present and future state of cookbook and recipe publishing and a frequent speaker on topics of entrepreneurship, foodtech, and innovation.