Sarah has worked side by side with the sustainable food movement’s founders and visionaries across the globe. As the Director of Communication for the Slow Food International Office in Italy, she was immersed in the roots of the food movement before heading to California to become Alice Waters’ “Girl Friday” (in Alice’s words) for two years. Next she spearheaded the development of Slow Food Nation as its Content Director, produced the 20,000 person Organic Food Festival in Bristol, England for the Soil Association, developed the Art.Food.Hope fund-raising campaign on the eve of Barack Obama’s Presidential Inauguration, and co-founded Seedling Projects.
Samantha is a graduate of the University of North Carolina at Chapel Hill where she studied both Archaeology and Anthropology. Upon moving to San Francisco in 2014, she began looking for opportunities with organizations that shared her love of food and desire to promote sustainability. Samantha joined the Good Food Foundation team soon after and has enjoyed immersing herself in the food community in the Bay Area.
Katherine is a gastronome, writer and adventurer hailing from the Bay Area. As an Outreach & Communications Intern with the Good Food Foundation in Summer 2014, Katherine assisted with sustainability vetting for new applicants to the Good Food Guild. In her previous role, Katherine served as the Executive Assistant to co-owner Cindy Daniel of Healdsburg SHED, a former member of the Good Food Merchants Collaborative.
In 2018, Laura graduated from the University of Gastronomic Sciences with a Masters in Food, Culture and Communications: Marketing and Sustainability of High-Quality Products. Most recently she was the Event and Communications Manager for the first ever Terra Madre Nordic event held in Copenhagen. She has worked in the food, beverage and hospitality industry from the age of 15 and gained her Bachelors degree from the Culinary Institute of America. She believes that farmers are the stewards of our land and it is important to honor and respect the work they do. She finds the easiest way to support farmers is to vote with your dollar by purchasing products at your local farmers market or store. "Eat well and in good company!"
A Bay Area native, Jessica is passionate about the intersection of food, sustainability and social impact. Formerly the Partnerships & Programs Manager at the Good Food Foundation, she’s thrilled to return after spending time at Ireland’s Ballymaloe Cookery School and San Francisco bakery Josey Baker Bread.
Anna is a recent graduate of the University of North Carolina, where she majored in Public Policy and History. She is interested in all things sustainable food, and is excited to put her energy towards building a more equitable food system. She spent her time in college shopping at farmer's markets, helping coordinate summer meal sites across the state, and working with her local food policy council. As a lifelong North Carolinian, there is nothing she appreciates more than a ripe summer tomato with salt and pepper - though she's excited to explore the Bay Area food scene.
Laura graduated from Princeton University in 2020, where she studied History with a focus on the political and social history of the 19th century American West. Laura has always been interested in what it takes to successfully run small-scale, sustainable food businesses. She is grateful to have worked alongside and learned from the dedicated and passionate folks at Dandelion Chocolate, Tomales Farmstead Creamery, and The Coffee Club, Princeton’s first student-run coffee shop. She is thrilled to join the Good Food Foundation team to support the incredible farmers, makers, and merchants working to make positive change in our food systems.
Vivian graduated from UNC with a self-designed major in Environmental Cultural Studies. Vivian is extremely passionate about food, access, and sustainability. She loves food because she believes that we can learn so much about the world around us through food studies. In her free time, she loves to hike, read, play piano, and of course, find new foods to try. She is always looking for what to eat or cook next and welcomes recommendations.
Julia graduated from UC Berkeley in the College of Natural Resources in 2020. She is interested in empowering local food producers as well as environmental health and supply chain analysis. She recently completed a fellowship and published her research focusing on the relationship between wage policy and restaurant workers’ health and nativity status. Julia’s background in sustainability research and environmental organizing have motivated her to continue building a better future for the planet. When she isn’t busy baking, you can find her paddle boarding, knitting, hiking, or playing volleyball.
Adriana is a graduate of the IE University in Madrid, Spain but is originally from the DC area. During her time in Spain, she fell in love with simple yet delicious, local & responsibly sourced food. After graduating in 2019, she began her career in the food industry working alongside Danielle Vogel of Glen’s Garden Market, where she learned about the vital role that communities play in the advancement of the good food movement. When she’s not playing with her cats or strolling through the farmer’s market, you’ll most likely find her eating a big salad made from the produce in her garden or drinking a cup of coffee from a local roaster.
Simran is a senior at Northeastern University with a major in Marketing and dual minors in Sustainable Business Practices and Environmental Studies. Originally from San Diego, she loves morning beach walks at any time of year, though her semesters in Boston have also given her a newfound appreciation for living and cooking seasonally. Most recently, she completed a summer course in Copenhagen, studying Nordic Culinary Culture with a focus on sustainable food practices and biodynamic farming. She's delighted to join the Good Food Foundation team and contribute to meaningful sustainable action and awareness. In her free time, she can be found writing, watching sea creature videos, baking scones, and ticking foodie recommendations off her ever-growing list.