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Buy a copy of At the Table

via Island Press https://islandpress.org/books/table


via Bookshop.org https://bit.ly/3SYMXRF


in DC at Bold Fork Books https://bit.ly/3ECaPSQ

About At the Table

About Me

Hi. I'm Katherine Miller (she/her/hers).

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 board of the New Venture Fund and a past board member of Butterfly PAC, a super PAC focused on poverty, RAINN (the national sexual assault hotline) and NARAL Pro Choice America (Reproductive Freedom for All). 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!

Events

02.8.24

Various events in partnership with Chef Kevin Fonzo and Edible Education Experience

All day

Orlando

02.8.24

Various events in partnership with Chef Kevin Fonzo and Edible Education Experience

All day

Orlando

01.25-27.24

Various events in partnership with Blue Watermelon Project

All day

Phoenix and Scottsdale, AZ

01.25-27.24

Various events in partnership with Blue Watermelon Project

All day

Phoenix and Scottsdale, AZ

01.18.24

In Conversation with Jeremy Sewell

All day

Cambridge MA

Event Details

01.18.24

In Conversation with Jeremy Sewell

In conversation with Chef Jeremy Sewell at Row 34 Cambridge

All day

Cambridge MA

10.29.23

DON’T 86 THE KIDS! REIMAGINING HOW TO BALANCE FAMILY AND A RESTAURANT CAREER

All day

Los Angeles, CA

Event Details

10.29.23

DON’T 86 THE KIDS! REIMAGINING HOW TO BALANCE FAMILY AND A RESTAURANT CAREER

WITH A SPECIAL INTRODUCTION BY RE:HER FOUNDER MARY SUE MILLIKEN. Katherine Miller (Moderator), Ray Garcia, Beverly Kim, Lenora Marouani, Hea...

Event Details

All day

Los Angeles, CA

10.19.23

The Craft of Campaigns

All day

Seattle WA

Event Details

10.19.23

The Craft of Campaigns

Advocacy & Campaign Training

All day

Seattle WA

More Events

TRAINING

strategy, policy advocacy, food policy, farm bill, training, team building, campaigns

STRATEGY

evaluations, milestones, budgets, management

ADVOCACY

effective campaigns, anti-racist policy design, network mapping

Subscribe

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.

Areas of Focus

At the Table

The True Cost of Food

The True Cost of Food

Check out this book talk about "At the Table: The Chef's Guide to Advocacy" featuring the Executive Director of the Sine Institute, Amy Dacey, and Katherine Miller. 

The True Cost of Food

The True Cost of Food

The True Cost of Food

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. 

Impact of Elections

The True Cost of Food

Impact of Elections

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).

Training New Voices

Workers Rights & Organizing

Impact of Elections

A look inside the work of alumni of the Chefs Boot Camp for Policy and Change. 

Mental Health

Workers Rights & Organizing

Workers Rights & Organizing

"A California chef aims to help restaurant workers prevent suicide."

Workers Rights & Organizing

Workers Rights & Organizing

Workers Rights & Organizing

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. 

Food Waste & Climate Change

Food Waste & Climate Change

Food Waste & Climate Change

"Sustainability  is about three principles: good for people, planet and our communities."

Additional Resources

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