Becky is a Master of Gastronomy student at the University of Gastronomic Sciences in the Slow Food capital, Bra, Italy. She received her bachelor degree from Northwestern University’s Medill School of Journalism. She has worked as a chef, event planner, and food & spirits writer in Chicago and Los Angeles. As a volunteer with multiple food justice organizations, she has cultivated a passion for addressing the paradox of food abundance, waste, and food insecurity in large cities.
Originally from Diamond Bar, California, Ashley graduated from Johns Hopkins University with a B.A. in Natural Sciences. Her favorite experiences include working with the Hopkins Food Systems Working Group to educate students about the food system and partner with local businesses and farms to shift more sustainable products onto campus, conducting food desert research at the Center for a Livable Future, and cooking meals celebrating seasonality on family-owned farms with Meadow Lark Farm Dinners. Ashley’s passion is to build a more resilient food system that produces equal access to delicious food for all people. Through the Good Food Foundation, she hopes to surround herself with people who care just as much about food and learn everything this experience has to offer. You can usually find her gardening, biking, or in the kitchen.
Originally from the East Coast, Marisa moved to the Bay Area to work as the Events Coordinator at the Good Food Foundation. After over one year in this role, Marisa has moved back east to pursue her masters at Yale.
Annalena is now working as a Marketing Associate for Good Food Award winning company Almanac Beer Co. A graduate of the University of Vermont, Annalena was a leader with the Real Food Challenge, a campaign to shift university food purchasing toward a just and sustainable food economy. She has also worked with Migrant Justice, a nonprofit that focuses on human rights issues in the agricultural sector.
Jessica is pursuing her love of food at the Ballymaloe Cookery School in Ireland. Jessica grew more interested in the food system and sustainable alternatives in her first years at Dartmouth College, where her studies exposed her to topics including environmental health, ecological agriculture and social justice. She pursued this interest as an Outreach & Communications Intern with Seedling Projects in 2015, and then came back to join the Good Food Foundation team after graduating.
Nick Riker now lives in Atlanta and works as the Communications and Development Strategist at Global Growers, an organization that connects the agricultural talent of the local refugee community to opportunities in sustainable agriculture.
Jen Flaxman is Director of Training for Blue Bottle Coffee, overseeing training teams and programs.
Megan Storms, a graduate of Denison University, recently interned for the Canal Market District, a farmers market in downtown Newark that accepts food stamps through the Supplemental Nutrition Assistance Program (SNAP). At the market, she promoted and orchestrated a project called Produce Perks which allows costumers to get up to $10 free to buy fresh fruit and veggies at the market.
Kate Malin headed to New York City after her time with the Good Food Foundation, where she completed a Masters in Food Studies at NYU and worked as Catering and Events Coordinator at Greene Grape Provisions in Brooklyn.
Rena Kolhede is working as the Marketing & Sales Coordinator for Manicaretti Italian Food Importers, an importer and wholesaler bringing products from Italy's finest regional artisan producers to the United States.
As Senior Sustainability Analyst at Annie’s, Christina manages the sustainable ingredient sourcing strategy, conducts research that drives the company’s soil health initiative, and analyzes environmental and social impact along the supply chain.
After working at the Good Food Foundation in the winter of 2017, Rachel joined the team at WORD of MOUTH as Managing Editor. Originally from just outside Washington D.C., Rachel is a 2017 graduate of Tulane University with her B.A. in Communication Studies. While summers spent interning with D.C. non-profits cultivated her interest in social justice, it was time in New Orleans that fueled her love of food–both the eating and cooking of it.
Emily is a native of Buffalo, New York and a graduate of the University of Vermont with a B.S. in Environmental Studies. While at UVM, Emily’s studies were concentrated in nature, culture, and justice, and she was an organizer with the UVM fossil fuel divestment campaign, Student Climate Culture. She is particularly interested in the intersection of food justice with economic, racial and environmental equity. She is so passionate about Vermont cheese, she named her cat Cheddar.