James McWilliams is an historian and writer based in Austin, Texas. His books include Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly (Little Brown) and A Revolution in Eating: How the Quest for Food Shaped America (Columbia University Press). His writing on food, agriculture, and animals has appeared in The Paris Review, The New York Times, Harper’s, The Washington Post, Slate, The American Scholar, Texas Monthly, The Atlantic, and The Texas Observer. He is a frequent contributor to Freakonomics.com, Conservation, Pacific Standard, and Laika Magazine. His literary non-fiction has appeared in The Millions, Quarterly Conversation and The New York Times Book Review. Current projects include two books. One, tentatively titled A Graceful Distance: The Cultural Origins of Factory Farming in the United States (Cornell University Press), explores the transformation of the human-farm animal relationship that provided the cultural and psychological foundation for large-scale animal agriculture in the nineteenth century. The second, tentatively titled Modern Savage: Our Unthinking Decision to Eat Animals (St. Martin’s), investigates the hidden ethical, environmental, and economic problems with small scale animal agriculture today, insisting that a plant-based diet is the most effective answer to the problems of industrial animal agriculture.

Author of Vegan Pressure Cooking and co-author of Vegan for Her, JL Fields a vegan lifestyle coach and educator, Food for Life instructor, co-creator of Real World Vegan Meal Plans, kitchen coach and personal chef, career coach, and a corporate consultant offering wellness training, brand representation, and strategic planning services.

Ginny Kisch Messina, MPH, RD, focuses on giving people the tools and knowledge they need to adopt a healthy vegan diet and to ensure they will stay healthy and happy for the long term.