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#22 Doug Frost MS & MW: What It Really Takes to Launch a Winery in a Pandemic
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#23 Jeffrey Morgenthaler: A Master Bartender’s Guide to Staying Sane in a $25 Martini World
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#24 What's it Really Like to Ramble incoherently for a while: Andrew Roy
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#25 Kayla Herrera: You Won’t Believe How Much Goes Into One Cup of Coffee
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#26 Randy Page: The Most Viral Chocolate on Earth, From Dubai to Tulsa with Randy Page
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#27 Tim Gaiser: Why Most Sommeliers Fail the Tasting Exam (And How to Fix It)
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#28 Daniel Frazier: Multi-Unit Mindset, Daniel Frazier's Secrets to Restaurant Domination
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#29 Mattias Horseman: From Hendrick’s to the Himalayas…Finding Magik
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#3 Shane Alexander, Why Can't You Work 100 Hours a Week?
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#30 Tristan Donovan: Snails, Missiles & Soda, The Untold Story of Your Favorite Drinks
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#31 ET: The Man Behind Dirty Sue, Surfer on Acid, and the Biggest Fan of Jack You’ll Ever Find
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#32 Randy Caparoso: Old Vines, New Rules...the Wine World’s Secret
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#33 Man Made Mead: Brewing Mead Is Easier Than You Think (And Way More Fun)
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#34 Stanislav Harcinik: Why This Bar in Bratislava Shocks the World
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#35 Molly Bradbury: The Hidden Heat Behind Bitter End’s Global Rise
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#36: Natalie Migliarini Breaks Every Cocktail Rule, But it Sure Is Beautiful
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