Alejandra Touceda holds a degree in Culinary and Gastronomy Science from CETT-UB in Barcelona, having pursued various internships in kitchens across Spain during her university years. Subsequently, she received a master's degree from the Basque Culinary Center and completed her thesis at Harvard. Currently, Alejandra is immersed in her Ph.D. studies at the Basque Culinary Center at Harvard University. Concurrently, She is involved in teaching and organizing the public lecture series at Science and Cooking.

Alejandra is genuinely passionate about both the culinary arts and food science. Her journey began with research on lost crops and seeds in Cataluña at El Celler de Can Roca for her bachelor's thesis. Over time, her focus shifted to fermented foods, leading to her research on the behavior of two microbial species during amazake production for her master's thesis at Harvard. Her work delves into the anthropology and science behind fermentation cultures in indigenous communities, aiming to contribute to the development and innovation crucial for biodiversity, sustainable techniques, cultural preservation, and new approaches to nourishment.

@scicookharvard

Alice Jun is the founder and brewer at Hana Makgeolli, the first domestic traditional Korean rice wine brewery based in Brooklyn, NY. Alice is a champion for authentic Korean food and drink and started Hana Makgeolli as a passion project to deepen the discipline of home brewing handed down to her from her father. Since bringing Hana Makgeolli to market in September 2020, Alice continues to brew and educate others on the principle that traditionally made Korean sool has the depth - in its history, methodologies and flavor - to be a loved and respected category.

HANA MAKGEOLLI | @hanamakgeolli

Brandon Doughan is the Master Brewer and Co-Founder of Brooklyn Kura where he creates award winning junmai style sakes. Brandon’s background as a biochemical researcher led him to an intense interest in the science of fermentation early on. A fortuitous visit to a traditional sake brewery in Japan then engendered a deep passion for sake which arguably has one of the world’s most complex fermentation processes. Ultimately this experience led Brandon and his partner Brian Polen to open Brooklyn Kura in 2017.

Brandon is currently in the final stages of expanding Brooklyn Kura’s production facility which will allow for both further improvements in the sake-making process and a significant expansion of distribution.

@BrooklynKura | @SakeStudiesCenter

Ching has had a diverse career path, exploring various fields such as architecture, art curation, and running a small community kitchen. However, her true calling was found in the wonderland of microorganisms.

As the founder of huat_, a fermentation brand, she has a passion for sharing the fascinating world of microorganisms with people. She has held more than 100 fermentation workshops with different contemporary fermentation themes, including microbial fermented tea, fermented plant-based burgers, and more. These workshops are designed to captivate the interest of younger generations, helping them learn more about microbial foods and food cultures while participating in the magical process of making fermented foods.

Currently, Ching is focused on the culture and history of Taiwanese fermented foods. She visits and interviews various local fermented food makers to deepen her understanding of Taiwan's diverse culture through the lens of microorganisms.

@Huat__ | huat_ fermentation lab

Cortney Burns has honed her culinary craft in prestigious kitchens worldwide. A graduate of the University of Wisconsin-Madison, she holds degrees in Cultural Anthropology and South Asian Studies with a focus on Tibetan language. In 1999, her academic pursuits led her to Nepal and India for a year, where she developed a passion for the region's exotic spices and flavors.

After graduation, Burns moved to Australia, where she began her professional cooking career. In 2001, she returned to the United States, settling in the Bay Area. In 2011, Burns joined forces with co-chef Nick Balla at Bar Tartine, earning national acclaim for their bold and innovative dishes. Together, they co-authored their first cookbook, "Bar Tartine: Techniques and Recipes" (Chronicle Books), which received a James Beard Foundation Award in the "Cooking from a Professional Point of View" category and an IACP Award in the "Chefs and Restaurants Cookbook" category.

In 2017, Burns moved to the East Coast to consult on the food and fermentation programs for Tourists hotel in North Adams. During this time, she published her second book, "Nourish Me Home," in 2020. Currently, Burns is working on a new six-book series called "Preserved" and is involved in assisting hotels and restaurants with concept design, menu development, and the setup of preservation programs nationwide.

@chefcortneyburns | Cortney Burns

Curro is a graduate of Science in International Hospitality Management. During university, he used to organize dinners in the living room of a shared apartment that always ended up with a lot of sweet wine, cheese, and great conversations. When he finished his bachelor's, he did an internship through different kitchens in the Basque Country, he learned how powerful a table can be as a tool of change working at Arenales Bar in San Sebastián. He also worked at Mugaritz, where he got tough about not always looking for answers but rather asking good questions. In 2022 he began a master's degree in Gastronomic Sciences at the Basque Culinary Center and is currently doing his Master's Dissertation at Harvard University's Science & Cooking department around the bubbly world of Kombucha. A couple of years ago he got together with two friends to create LolliPOP, a project that is dedicated to holding events around Europe trying to bring together people with creative ideas and thus build infinite tables and dialogs of course, soaked in wine and cheese. He is passionate about learning and having fun. You can find him reading about topics that he doesn’t quite understand or playing with Legos with a glass of vermouth.

@curropolocooks | @lollipop.gatherings

David Zilber is a professional chef, fermenter, butcher, and photographer who hails from Toronto Canada. He has worked in some of the world's top kitchens since 2004 and served as the director of the world renown Fermentation Lab at Restaurant Noma from 2016-2020, employing microbes to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times Bestseller, The Noma Guide to Fermentation. He has since become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation, currently working from Copenhagen as a food scientist striving to build a more sustainable food system for all.

@David_Zilber

Esther Merino, a Gastronomy and Culinary Arts graduate from Basque Culinary Center, embodies an entrepreneur passionate about the Front of the House, customer service, and beverage innovation. Her thesis, “Leadership of Human Capital in the Hospitality Industry; the Floating Host and Biogastrography” explored gastronomy’s human dynamics through an anthropological lens. With experience in restaurants like Gallery by Chele Gonzalez (Manila, Philippines), Amass, Noma, and Alchemist (Copenhagen, Denmark), Esther’s roles spanned kitchen, front of house, research, and drink development. Today, she’s immersed as a freelance, in fermentation, beverage craft, and event collaborations, blending anthropology and scientific insight. Esther’s approach distinguishes her as she intertwines social understanding, pushing to put food and drinks at the same level of importance and care.

@esthy_merino | Esther Merino

Born in Tokyo, Hiraku studied fermentation as a research student at Tokyo University of Agriculture before starting his fermentation lab in Koshu City, Yamanashi Prefecture. His Temae miso no Uta (TheHomemade Miso Song) won a Good Design Award 2014. He is the author of Fermentation Cultural Anthropology (Kirakusha Publishing), Fermentation Tourism Nippon (D&Department), and more. He served as director and curator of the Fermentation Tourism Nippon project all over Japan. He is also the owner of Fermentation Department, Tokyo, Shimokitazawa.

@hirakuogura | Hakko Department | @o_hiraku

Jeremy Umansky is a chef/owner of Larder: A Curated Delicatessen & Bakery in Cleveland, Ohio, nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. He has been featured in numerous publications like Bon Appetit and Saveur and was named “The Deli Prophet” by Food & Wine in the March 2019 Makers Issue.

@larderb | @Tmgastronaut

John Hutt is head of culinary engineering and R&D at a food tech robotics company and a professor of critical food theory, writer, and lecturer, in Barcelona. His approach is non-hierarchical and collaborative, combining cutting-edge technology with non-academic traditional forms of knowledge.

@johns_food_theory

Julián has a degree in Library Science and Documentation and a degree in Gastronomy and Culinary Arts. He joined Mugaritz R&D in 2014 and since then he has developed his career combining his work as a chef with his work as a researcher. He is associate editor of the International Journal of Gastronomy and Food Science, the leading gastronomic scientific journal in its field and has spent the last few years leading projects with approaches as diverse as studying how culinary creativity works together with neuroscientists, understanding why we like bacon more when it rains, how it affects to put one name or another to a dish or what was the most appreciated variety of legume in the sixteenth century.

@gastrojulius

Leslie Merinoff Kwasnieski is the co-founder and head of product development for Matchbook Distilling Co, in Greenport, NY. Matchbook Distilling Co. is an R+D facility dedicated to the production of spirits that champion agriculture, anthropology, tradition and science. Leslie dreamt up Matchbook so that she could work with a passionate, driven and inspired team that would coax spirits from the ground up, working with farms to grow agriculture for a more flavorful and diverse natural world, always championing the expression of that natural world and the creativity of the team, over repetition. Matchbook is going into its 6th year of production, continuing to release ingredient driven bottles that push into unique flavor spaces and challenge convention. Leslie grew up spending summers volunteering at a community sustained agriculture farm on the East End of Long Island, which culminated in a full time internship. After finishing school, she went on to work at global spirits house William Grant & Sons focusing on Sailor Jerry Rum before leaving to work at The Noble Experiment distillery. Leslie joined the board of the Cornell Cooperative Extension for Suffolk County at the close of 2023 to continue to develop her connection to the land and sea she and Matchbook call home.

@thebookofbam | @matchbookdistilling

Lily Wen, a proud Rukai from the Taromak tribe in the mountains of eastern Taiwan, is a dynamic cultural advocate. As the owner and chef behind Dawana; an organic farm-to-table restaurant spotlighting indigenous flavors, she passionately promotes her heritage through her culinary world. Whilst also pursuing a Ph.D. in Austronesian Studies with a specialization in Food Anthropology. Lily's work has been featured in BBC and New York Times’ Best Cookbooks of 2023, "Made in Taiwan."

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Lisa Cheng Smith founded Yun Hai in 2018 with the intent to bring visibility to the culture, cuisine, and independence of Taiwan through its foodways. Sourced directly from artisans, farms, and soy sauce breweries in Taiwan, the products Yun Hai distributes represent the terrain, technique, history, and humanity of Taiwan. With a background in design, creative direction, business strategy, and retail, she’s come to believe that commerce, despite its evils in the mass market, can be a pathway for good when values are upheld, knowledge is shared, and communities are respected. She views her role as a distributor as a way of participating in the traditional foodways of Taiwan, opening a connection between Taiwan’s producers and their audience in the United States.

Lisa considers anything still under the sun as contemporary, including the oldest ways of doing and being.

For Yun Hai, she pens a monthly newsletter Yun Hai Shop that dives into Taiwanese food culture, often exploring heritage foodways and their continued role in our everyday life.

@yunhaishop | Yun Hai Shop

Born and raised in Hong Kong, Mara has spent her 20+ year career as a food professional learning, practicing and sharing knowledge around Good Food. In 2011 she co-founded Ozuké, a fermented foods company that distributes nationally in the US. In 2017 Mara helped to produce a series of short films on Southwestern Chinese fermentation practices with Sandor Katz and Mattia Sacco Botto and is currently working on a book about Chinese fermentation practices. In October of 2021 she joined IE Hospitality, an impact driven Colorado based restaurant group and grain mill, as Director of Fermentation. She is excited to infuse her passion for traditional arts to enliven and amplify the restaurant group's fermentation and zero waste programs.

@Marajaneking

Kojiologist, traveling brewer, photographer, writer, and the backstage of Malica Ferments. Born in Japan and based in Europe, where she continues her personal research and development in fermentation. On occasions, Marika attends "Kojiology", a 3-4 day Koji retreat, instructing koji, miso, shoyu, doburoku sake, natto, and an annual fermentation tour with brewery visits in between. In 2021 she published the artistic manual “Cosy Koji” as a visual collaboration with her fellow fermenters. 2024 is a mystery.

@malica_ferments | Marika Groen

Born in Komoro, Nagano Prefecture, Marika worked for a large travel company and wine importer before returning to her hometown as part of a team aiming to revive the area, including setting up the Komoro Tourist Office. She then set up her own business in 2019 as part of measures to revitalize the local economy by creating tourist destinations, becoming CEO of KURABITO STAY, and in 2020 she opened the world's first sake brewery hotel where you can experience work as a sake brewer.

@kurabitostay | Kurabito Stay

Dr. Maya Hey is a researcher at the Centre for the Social Study of Microbes in Helsinki, Finland. She studies fermentation as a way to theorize how humans and microbes can continue living together without our narrative falling into a zero-sum trap. In her latest work, she calls upon feminist and non-Western thought to focus on ferments and microbiomes. Her work experience spans chemistry labs, culinary kitchens, organic farms, and food markets, where she has cumulatively garnered over 15 years of experience facilitating discussions around contemporary food and health issues. She holds degrees in dietetics, food studies, and communications.

@heymayahey | Maya Hey

Melissa is the Founder and Co-Director with her wife of LivingFuture Foundation which supports projects that express a kinship worldview in relationship with land. She built the foundation’s first project, SHO Farm (previously known as Teal Farm), a 1300-acre wildlife refuge with perennial orchards and dwellings crafted from forest wood, stone, and salvaged materials.

Melissa holds a BA in Philosophy from Mount Holyoke College, and pursued graduate studies in Film and Cultural Anthropology at the University of Chicago. Beginning as a copy editor at the Christian Science Monitor, she went on to study organic agriculture, biodynamics, permaculture and gastronomy.

She spent six years in a modern spiritual community as a writer and magazine editor. She now is a grower/gatherer, a perennial, plant-centered cook, medicine-maker, and student of global Indigenous food traditions. She has devoted the last 15 years to wild-tending, fermentation, and gastronomy, a deep process of de-colonizing land, food systems, and the human spirit. She loves to teach and is writing a book about land and foodways.

@Sho_Farm | SHO Farm | Livingfuture Foundation

In traveling the Japanese countryside as a cultural conservationist and storyteller, a quiet tale has begun to surface. The Japanese art of regenerative living. Momoko Nakamura’s work stems from the strong belief that these idiosyncratic secrets hold key hints as to how all of us may better approach our relationship with the natural world, each of our inner worlds, and our collective world.

Momoko is often found roving the Japanese countryside in search of wisdoms that live within the organic fabric of people like grandmas, ceramists, farmers, and geologists. Her daily dive into the intersection of food and environmental responsibility, cultural preservation, education, and geo-political history, is structured by these conversations. They have challenged her everyday behavior and advised the way she thinks about her place in the world. These wisdoms have the power to inform best practices in food education, global environmental policy, regenerative agriculture, responsible consumer products, sustainable import/export and distribution, functional medicine, and simply everyday living practices.

Nakamura’s community education programs, Japan Food Study and Microseasonal Journaling, are intended to navigate us to a more connected relationship with our inner voice, our ancestral heritage, and the natural world that is around us and within us. Not to mention, think about and talk about delicious things!

@_momoko_nakamura_ | Momoko Nakamura

Nobue Ooki grew up in the foot town of Mount Asama in Nagano Prefecture. Nobue was originally a lettuce farmer, but as a kid, began suffering from atopic dermatitis and food allergies. In response, she started her own business, Natura Asamakoji. Nobue currently produces koji-based treats and sauces at Natura Asamakoji, based in the wooded region near Mt Asama. At Natura Asamakoji, she makes seven kinds of homemade koji: Black koji, white koji, and yellow koji respectively, on sterilized White rice, barley, and brown rice. No flour, white sugar or dairy products are added. Nobue also offers a number of courses on how to grow and use koji so that people feel more confident making and using it at home on a regular basis.

@natura.asamakoji | natura Asamakoji

Yi-Cheng Hsieh (Ozzy) is the third-generation black soybean sauce brewer of “Yu-Ding-Shing”, Taiwan. He is also the founder and chef of “Future Dining Table”, a series of food events connecting local farmers and consumers with vegetarian/plant-based cuisine, using Yu-Ding-Shing’s artisanal black soybean sauce. Besides promoting black soybean sauce brewing culture of Xiluo, Taiwan, Future Dining Table aims to introduce the terroir of Yunlin county (Midsouth Taiwan), inviting experts from different fields to lead discussions about agriculture, placemaking, and regional revitalization. The ultimate goal is to make Taiwanese black soybean sauce worldwide.

Yu-Ding-Shing Official Website | Future Dining Table Facebook

Immersed in community public affairs and captivated by the narratives of elders, Pan Baoying has embraced the opportunity to learn traditional tribal skills from the venerable members of the Dianguang Ami tribe. With a legacy spanning over 200 years, this tribe stands as a custodian of historical and cultural records, particularly preserving the art of wine-making through oral and written transmission by dedicated elders. Currently serving as the Executive Secretary of the Electro-optical Community Development Association, Pan holds a vocational education background and has played key roles such as Director of Dianguangli, Director General of the Electro-optical Community Development Association, and Dianguang community guide. Leading the organic production and marketing team of Dianguang Rice, Pan is committed to bridging tradition with modernity, ensuring the preservation of cultural heritage while driving progressive community development.

Pao was born and raised in Taipei City, Taiwan and moved to the United Kingdom when she was 21. She is a self taught fermenter and started practicing these ancient and traditional techniques when diagnosed with diabetes at the age of 37. She found Pao Pop N Pickles in 2017 to produce good quality unpasteurised lacto fermented pickles and sauces in London.You can find her vegan kimchi recipe in BBC goodfood website Pao has always been fascinated by koji in all its interactions and continues to experiment and learn traditional and modern ways of using it. She loves experimenting with different flavors, textures and smells using the tradition of Asian fermentation. She is constantly thinking of new and exciting avenues for exploring the history and culture of this fascinating area of food chemistry. She has been running fermentation workshops and collaborating with other fermenters in the world.

@paopopnpickles | @paohaus_fermentary paopopnpickles

Peter Barrett is a food writer and educator who has spent the last 15 years actively growing, foraging, fermenting, pickling, curing, cooking, and otherwise transforming as much of his food as possible—and then teaching others how to do the same.

@cookblog

Rich Shih, co-author of Koji Alchemy, is one of the key culinary explorers of mold-based fermentation in the United States. As a food preservation consultant, he helps chefs, cooks and artisans build their larders and leverage fermentation to decrease waste. He welcomes makers of all experience levels to learn, share knowledge, and exchange ideas through educational workshops and social media. In his spare time, Rich is collaborating with friends to find ways to help people realize their passions and become fulfilled on the journey of life.

@ourcookquest | OurCookQuest

Richard Preiss is a brewing scientist and fermentation expert. He co-owns Escarpment Laboratories, Canada's premier yeast supplier. He has helped many brewers fix problems and improve their processes. Richard's focus is on translating research and data into better solutions and yeast strains for brewers. He is also an avid home baker and fermenter. Ask him about koji flour baguettes!

@escarpmentlabs | @theyeastdaddy

Rogimar Alvarado García is a Oaxacan woman who is currently working as chief in the fermentation area at Labo Fermento, a one-of-a-kind restaurant and laboratory in Oaxaca. She started off by serving pickled entrées for the restaurant, while the chef and owner, Joseph A, trained her in asian-inspired techniques of fermentation, subsequently giving her trust and freedom to experiment and create her own lacto-ferments, miso and shoyu, while respecting the food production chain in Oaxaca. Among these ingredients we can find maize, beans or wheat, which are the main grains used in the elaboration of the amazing miso and shoyu you can find at Labo Fermento.

@Labofermento | @rogimaralgav

Sandor Ellix Katz is a fermentation revivalist. He is the author of five books: Wild Fermentation; The Art of Fermentation; The Revolution Will Not Be Microwaved; Fermentation as Metaphor; and his latest, Fermentation Journeys. Sandor's books, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, Sandor is the recipient of a James Beard award.

@Sandorkraut

Soirée-Leone is a teacher and writer focused on putting food on the table. She lives and works from her 57-acre homestead in Middle Tennessee. Her traveling workshops share how to creatively and strategically preserve the food that we grow, glean, barter, and forage. She grew up on an off-grid homestead in rural Maine in the 1970s. After 25 years in San Diego, California, she and her husband left their urban homestead and moved to Tennessee. Her work is included in Sandor Katz’s book Fermentation Journeys and Kirsten Shockey’s upcoming 10th anniversary edition of Fermented Vegetables.

@soireeleone | Soirée-Leone

Being an eighth-generation member of the founding family of a tamari and miso brewery, fermentation has always been a part of Takashi Sato’s life. Founded in 1804 in Japan, San-J was established in 1978 in Virginia. In 1987, San-J built the first tamari brewery in the U.S. Today, as President of San-J, Takashi continues the exacting standards for brewing the world’s finest Tamari and now San-J has the largest market share in the soy sauce category of the US natural market. But his passion for fermentation doesn’t stop there. In Japan, many fermented foods breweries exist. Although each of them makes truly artisanal, quality products using their exceptional brewing skills, more and more breweries are faced with difficult situations where they can barely retain their business or worse, going out of business. Takashi has had great concerns that these breweries, their craftsmanship, and even Japanese fermentation culture will continue to be lost. Using his personal relationship with these brewers all over Japan, Takashi is working to set up a system in an effort to try to revive Japanese fermentation breweries. His work for this project can be found at Hakko Hub.

@takashi_tamari | Hakko Hub

Weed Day is run by two foraging artists. They are conscious of the current city landscapes and the ways in which humans interact with nature. They make weed tea among other everyday essentials with the foraged weeds. When foraging they choose the more dominant and invasive plants leaving more space for native species resulting in a more biodiverse environment. To them, the weeds speak for the land. Tea is also a huge part of everyday life in Taiwan.

To them, weed tea is the start of the conversation to help people become aware of the environment and its diversity. Every time they make tea it is with a different combination of site-specific plants (usually more than 20 types of plants) thus for every tea they make they write the ingredients to show people the diverse amount of plants that surround us even within the city. They want people to understand that we all depend on microorganisms, insects, plants, and animals to continue to stay alive and healthy.

Past projects have included calligraphy, installations, performances, community projects among others.

The two of them believe that we all as humans need to become the protector of nature‘s biodiversity.

@haveaweedday | Weed Day website | Facebook

Timothy Sullivan is the Director of Education and lead instructor for all classes at the Sake Studies Center at Brooklyn Kura. He has over 16 years of experience teaching about sake and in 2007, he was awarded the prestigious title of Sake Samurai by the Japan Sake Brewers Association. Timothy also founded and runs UrbanSake.com, a free online sake education portal based in New York. In 2017, Timothy completed a rigorous 12-month sake brewing internship at Hakkaisan Sake Brewery in Niigata, Japan. Currently, he is the Global Brand Ambassador for Hakkaisan Sake. In 2020, Timothy Sullivan began producing and hosting America’s first and only sake podcast: Sake Revolution, a show dedicated to introducing sake in a fun and easy-to-understand way.

@BrooklynKura | @SakeStudiesCenter

Tyler Ide is a 19th generation president (called Kuramoto) of Kitsukura Sake Brewery, born in Saku, Nagano Prefecture. Kitsukura Sake Brewer is known for making delicious sake and conveying local history and culture, and was established in 1696.

After graduating Meiji University, he studied abroad in the U.S. for two years, where he worked as a system engineer until 2007. When he returned to his family business, the sake industry continued to shrink. How do we make it more exciting? He believed it was important to make more people aware of the depth, mystery, and how exciting sake brewing really is. He has taken on several challenges, actively accepting brewing tours, including experiencing the sake making process at "Kurabitostay", and more.

Tyler tries to set forth a philosophy that sake is a gift from nature, made from abundant water, cold climate, microorganisms, fermentation, people and craftsmanship.

Kitsukura Sake Brewery

Isbell Farms is a 6th generation-family rice farm located in central Arkansas. As a farm focused on family, sustainability, and innovation, they always look for ways to do things differently and better.

With a long history of growing Japonica rice varieties, Yamada Nishiki was a variety they decided to produce on their farm, and in doing so, Isbell Farms found themselves at the center of an entirely different industry: growing rice to drink.

Today they share exciting information about their farm and new endeavors, including a sake rice mill in Arkansas.

Isbell Farms

Memories of drinking her grandmother’s homebrewed makgeolli at the family farm in Jincheon, Cheungchungbukdo, Korea, along with her growing fascination with Korean wild yeast fermentation, led Yong Ha Jeong to intensive study of the art of Korean sool-making. After studying for years with Korea’s master brewers and distillers, she has returned home to Los Angeles to share the glories of time-tested, handcrafted Korean alcohol.

@yonghabrews | Yongha Brews

Eric grew up in Arlington MA and graduated from Connecticut College in 2019 with a degree in Environmental Studies and International Relations. Eric became interested in regenerative agriculture when he was introduced to the school's campus Garden, SPROUT, his freshman year. Eric has experience in farm based education and farm management from his prior work at SPROUT and Green City Growers, an urban agriculture company based in Somerville MA. Some of Eric’s favorite things to grow are carrots, lettuce, and eggplants. One of his favorite meals to cook is eggplant parmesan because it reminds him of community dinners at SPROUT. Eric is looking forward to teaching more people about where their food comes from and creating some tasty recipes in the process. In his free time, Eric can be found gardening at home, snowboarding and longboarding, kayaking, or playing guitar.

@yellowfarmct | Yellow Farmhouse Education Center

Jennifer has over twenty years of experience building programs for museums, gardens and farms. Prior to relocating to Mystic, CT, Jennifer was the education director at Stone Barns Center for Food and Agriculture. She was also the Vice President of Children’s and Public Education at The New York Botanical Garden where she worked for nine years and was the education director and interim director of the Palo Alto Junior Museum and Zoo. Jennifer has degrees in environmental biology and museum studies. She lives in Mystic with her husband and three young children. Her favorite thing to cook is caramel apple crumble.

@yellowfarmct | Yellow Farmhouse Education Center

Nichole was born and raised in Rhode Island before moving to Mystic, Connecticut in 2012. She attended the University of Rhode Island, Rhode Island School of Design and Salve Regina University where she received a degree in Interactive Communications Design/Media. Nichole, her husband, and two young children enjoy summer pool, boat and beach time and look forward to our Block Island family vacation each year. In the winter you can find her sitting by the fire with a good book or knitting/crocheting. She has been working for Yellow Farmhouse Education Center since the summer of 2022 in an Operations capacity and is passionate about helping the organization thrive in all aspects of its mission.

@yellowfarmct | Yellow Farmhouse Education Center