At the Table: The Chef's Guide to Advocacy will be out from Island Press in September 2023.
Thank you for visiting me here.
A few things you may want to know about me:
I work with advocacy groups, corporations, non-profit organizations, policy makers, and philanthropic funders around the world to make meaningful progress on some of the world's most intractable problems (ie. vaccinations, climate change, gender-based violence, democracy reform, food justice, hunger).
My approach is grounded in data and evaluation. From there I build strategies, plans, and budgets. I love introducing leaders in different communities (scientists, artists, farmers, chefs) to the tools and techniques that turn them into powerful spokespeople and build people-centered solutions. I can step in for short-term support, and manage long-term projects.
Most recently, I spent several years as the James Beard Foundation's Vice President of Impact working with leaders in the food system to create new and innovative programs to help address gender equity, sustainability, food waste, and child nutrition.
Third party validation of my work: Grist.org named me a "Fixer", and Food & Wine and Fortune magazines chose me as one of the most innovative women in food and beverage. I spent 2020 hosting seminars focused on food policy and politics as part of my Sine Fellowship in Politics and Policy at American University.
Meaningful service is important to me: I'm on the boards of RAINN (the national sexual assault hotline), New Venture Fund and Butterfly PAC, a super PAC focused on poverty. I'm also an active member of Les Dames d 'Escoffier.
My spare time is spent following the ups and downs of the Washington Nationals, and practicing various baking skills.
I live in Northeast Washington DC, on the land of the Anacostan and Nacotchtank people.
Scroll down for a little more about my work. Please follow me at Table81 across social. Thank you!
group facilitation, individual coaching, team building & brainstorms
evaluations, milestones, budgets, management
effective campaigns, anti-racist policy design, network mapping
A regular email with tips, articles, tools, and other things that are of interest at the intersection of food, politics, and policy. It also, often, includes my favorite restaurants and food activists to follow.
With this new analysis, governments, advocates, corporations, and individuals are better equipped to catalyze the change needed to develop a truly nourishing, equitable, and sustainable food system in the United States.
A post 2020 election live chat with Danielle Nierenberg (Food Tank), Navina Khanna (HEAL Alliance), Kathleen Merrigan (Arizona State University), Bob Martin (Johns Hopkins Center for a Livable Future), Patricia Griffin (NVG), and Devita Davison (FoodLab Detroit).
Conversation on racism in the food industry and the true cost of food, as part of the Sine Institute Fellowship Lecture series at American University.