Joe Frank's radio work spans more than 30 years. He began in 1977 at WBAI, Pacifica's New York station, and later served as co-anchor of NPR's All Things Considered. He produced and developed four radio program series for KCRW and NPR: Work in Progress, In the Dark, Somewhere Out There, and The Other Side. Frank has published two plays, and is also the author of The Queen of Puerto Rico and Other Stories, based on his radio work. In 2003, he was the recipient of Third Coast's Lifetime Achievement Award.

Walter Murch, a film editor and sound designer since 1969, has been nominated eight times by the Academy of Motion Pictures. He collaborated on the early films of Francis Coppola and George Lucas (THX-1138, The Godfather parts I and II, The Conversation, American Graffiti, and Apocalypse Now). In 1998 he re-edited and remixed Orson Welles’s Touch of Evil, guided by a 58-page memo written by Welles after he had been fired from the film.

Randy Thom started his career in radio and music recording before making the transition to film in 1975, when he was hired on Apocalypse Now as a sound effects recordist. Since then, Thom has worked in a wide variety of creative capacities in over 30 films, and is currently a sound designer and mixer at Lucasfilm's Skywalker Sound facility. Thom received an Academy Award for sound for The Right Stuff, and is striving, along with a small group of other sound designers, to develop motion picture sound into an art form. 

The Kitchen Sisters (Davia Nelson & Nikki Silva) are producers of  the duPont-Columbia Award-winning and  James Beard Award-nominated NPR series Hidden Kitchens, and the two Peabody Award-winning NPR series, Lost & Found Sound and The Sonic Memorial Project. Hidden Kitchens, heard on Morning Edition, explores the world of secret, unexpected, below-the-radar cooking across America - how communities come together through food.  The series inspired their first book, Hidden Kitchens: Stories, Recipes, and More from NPR’s The Kitchen Sisters, a New York Times Notable Book of the Year for 2005, and nominated for a James Beard Award for Best Writing on Food.