The Hunter College New York City Food Policy Center has released its annual class of New York City’s 40 individuals under 40 years old who are working to transform the food system. The Center’s honorees include policymakers, educators, community advocates, farmers and innovators who are making significant strides to create healthier, more sustainable food environments and to use food to promote community and economic development.
The 40 under 40 roster reflects the Center’s broad perspective around food policy, specifically that food policies are not simply regulations imposed by governmental bodies; we believe that food policy impacts millions of New Yorkers every day, at home and at work, as well as our surrounding environmental, community and economic ecosystems. An event to honor these individuals will take place on June 11th, 2025.
Amanda Garcia-Harris
Pronouns: she/her
Age: 35
Grew up in: Southwestern Vermont
Job Title/Organization or Company: Cafe Manager, Emma’s Torch
Background and Education: I come from a theatre background, as do many people in the hospitality industry. I went to AMDA, a performing arts college, yet found myself drawn to hospitality. I’ve worked in different facets of hospitality, from restaurants to hotels to cafes, front of house, admin, manager, leading me to my current role at Emma’s Torch. As I’ve grown in my career, it’s become increasingly important to me to create and foster a sense of safe/growth culture and to share my knowledge with others starting in their hospitality career.
One word you would use to describe our food system: Broken
Food policy hero: Maggie Cheney & D. Rooney of Rock Steady Farm
Your breakfast this morning: Chicken with chimichurri & chickpea salad with balsamic and sage
Favorite food: Chocolate and cheese
Favorite last meal on Earth: Eggs in Hell pizza from Pizza Moto
Favorite food hangout and why: Dante – the drinks are delicious, the vibes are cute, and it’s near Shuka, which is a great dinner spot!
Social media must follow: Emma’s Torch, Back Home Beer, Union Square Hospitality Group, Anne Saxelby Legacy Fund, Burlap and Barrel, Rock Steady Farm
Camila Gomez
Pronouns: she/her
Age: 24
Grew up in: Queens, NY
Job Title/Organization or Company: Manager of Policy and Advocacy, God’s Love We Deliver
Background and Education: I am a first-generation American born to Colombian immigrants and a total Queens kid. I believe that food is more than nourishment, it is medicine, and a vital part of achieving health equity. As Manager of Policy & Advocacy at God’s Love We Deliver, I work to expand access to Medically Tailored Meals through public insurance programs like Medicare and Medicaid. My focus is on advancing policies at the city, state, and federal level that recognize food and nutrition as a crucial health-related social need, especially for individuals living with severe and chronic illnesses. I advocate for the understanding that food can be part of both preventative and curative care for individuals in need.
I received both my B.A. in Political Science and Theology, and my M.A. in Ethics and Society from Fordham University. My studies taught me how to center dignity and lived experience in the pursuit of structural change. I’m passionate about shaping policies that meet people where they are, with the respect, resources, and nourishment they deserve.
I’ve deepened my commitment to public service and policy through fellowships, including the John Robert Lewis Scholars and Fellows Program at the Faith and Politics Institute, and the Fellowship for Emerging Leaders in Public Service at NYU Wagner.
One word you would use to describe our food system: Inaccessible
Food policy hero: Alissa Wassung (40 Under 40 Class of 2017!) and Karen Pearl
Your breakfast this morning: An everything bagel with chive cream cheese and an iced coffee (it’s good for the soul).
Favorite food: Emily Mariko’s salmon rice bowl
Favorite last meal on Earth: Mondongo from Mondongo’s in Medellín, Colombia
Favorite food hangout and why: My mom’s house is by far the best spot for food. Not to be biased or anything, but I genuinely think my mom is the best home-cook I know. Great food and even better conversation with family always make me smile.
Social media must follow: Tom Sullivan, Jaeki Cho
Carolina Cortes-Rivera
Pronouns: she/her
Age: 24
Grew up in: Washington Heights, NYC
Job Title/Organization or Company: Digital Food Choice Program Manager, West Side Campaign Against Hunger
Background and Education: I am a proud Xicana from Washington Heights, passionate about fostering community and advocating for food and housing as fundamental human rights. I graduated from NYU with a B.A. in Social and Cultural Analysis and currently support food-as-medicine programming at West Side Campaign Against Hunger, with a focus on accessibility and choice.
One word you would use to describe our food system: Transformable
Food policy hero: Martina Santos (long-term volunteer, advocate, customer, and WSCAH board member)
Your breakfast this morning: Smoothie and an egg scramble with avocado toast
Favorite food: Enchiladas de mole
Favorite last meal on Earth: Ramen
Favorite food hangout and why: Ramen Ku-Raku because of the hours I’ve spent chatting with friends in one of the booths, indulging in our favorite ramen. I always leave feeling better than when I walked in.
Social media must follow: Sonia Guiñansaca, Brown Girl Therapy, Vinayramk
Casey Dalrymple
Pronouns: He/him
Age: 32
Grew up in: West Windsor, NJ
Job Title/Organization or Company: Communications & Operations Manager, The Hunter College NYC Food Policy Center / Community Outreach Coordinator, Sharing Excess
Background and Education: After getting a Bachelor’s in English, I worked in publishing for a couple of years before the world turned upside down in 2020. I was laid-off in the midst of the lockdown, so I took on work as a line cook as the city began to open again. I became fascinated by the paradox of abundance — seeing so much food in production and so much capital going into that food and its production, while the people who actually produce that food enjoy neither the capital, nor the food. Frustrations with this paradox led me to take on work at Grow NYC’s Greenmarkets, where I came to better understand from where and from whom all this abundance comes. In 2024, I was happy to begin work with the Hunter College NYC Food Policy Center, where I helped manage the Pantry Link program — an automated food pantry that has now distributed thousands of items of food to students, staff & faculty at the Silberman School of Social work, all free of charge, via two retrofitted vending machines, engineered by Jon Chin of Share Meals. In June, I will begin work with Sharing Excess to rescue fresh fruits and vegetables at the Hunts Point Produce Market for distribution to pantries across New York City.
One word you would use to describe our food system: Hijacked
Food policy hero: Bobby Seale and the engineers of Black Panther Party’s Free Breakfast for School Children initiative.
Your breakfast this morning: Leftover falafel
Favorite food: Fresh falafel (in a pita pocket; extra pickles, onions, white sauce & hot sauce)
Favorite last meal on Earth: Two plain slices and a key lime soda, to-stay at a pizzeria where there’s a soccer game going on the TV (I don’t watch soccer and I don’t know the teams).
Favorite food hangout and why: Sonbob’s Coffee House in Astoria, Queens — the owner & operator, Sonnie, is a true neighborhood gem; tell her I said hello.
Catie Fireman
Pronouns: she/they
Age: 35
Grew up in: Bethesda, MD
Job Title/Organization or Company: Community Organizer, Astoria Worker Project
Background and Education: I am a community organizer based in Astoria. Until recently, I worked in food service as a baker, barista, and server. At the beginning of the COVID-19 pandemic, I joined up with hundreds of my neighbors to start the Astoria Food Pantry and Astoria Mutual Aid Network. Since then, we have operated a community center and no-questions-asked food pantry on Steinway Street, run entirely by volunteers and organized under the principles of community care, collective decision making, and solidarity, not charity. After developing this passion for cooperation at the pantry, I studied at CUNY SLU and completed their Certificate in Workplace Democracy and Community Ownership. I currently work for Astoria Worker Project as a community educator, teaching free classes about cooperatives. I help people reimagine how humanity’s needs and resources – like food – could be produced and distributed in a post-capitalist world, and how we can create that solidarity economy right here and now. I am also a worker-owner of No Borders Collective, a worker cooperative bookstore and cafe, hopefully opening soon as a store in Astoria, and operating as pop-ups in the meantime!
One word you would use to describe our food system: Extractive
Food policy hero: The team at the worker co-op, Brooklyn Packers, who are showing us what a solidarity economy food system looks like
Your breakfast this morning: Cinnamon bun and iced coffee
Favorite food: Ice cream
Favorite last meal on Earth: Dim sum with a big group of friends
Favorite food hangout and why: Mokafe on Steinway Street. It is across from the food pantry so it feels like every time I’m there I run into someone I love. The baristas are so kind, they have lots of sweet and savory food options, and a cup of their shai adeni has gotten me through a lot of days.
Social media must follow: Astoria Food Pantry, No Borders Collective, Astoria Worker Project
Chelsea Parise
Pronouns: she/they
Age: 36
Grew up in: Phoenix, AZ
Job Title/Organization or Company: Project Coordinator, NYC Parks Department, GreenThumb
Background and Education: Most simply, I love both plants and people, but I am especially interested in encouraging understanding and thoughtfulness around the ways that each has been significantly shaped by the other. I have studied our historical entanglement with plants while working with preserved specimens at the Harvard University Herbaria, and have also been involved in contemporary plant-people collaborations as a horticulturalist in New York City public parks. As a farmer and educator on Rikers, I centered the healing potential of reconnecting plants and people by supporting incarcerated students as they grew into themselves through the nurturing of foods, fruits, and flowers. At GreenThumb, I work closely with the incredible Design, Infrastructure, Realization, and Transformation (DIRT) team to coordinate wholistic support for community gardens. Each season, I am most excited to organize GreenThumb’s free plant distribution where I facilitate the equitable dissemination of 70,000+ vegetable starts and seed packets that reflect the diversity of community gardeners across the five boroughs, preserving the many interwoven food legacies that make New York City such a special place.
One word you would use to describe our food system: Interconnected
Food policy hero: Urban and rural farmers doing the quiet work of keeping ancient, heirloom, and diasporic foodways alive by collecting, preserving, growing, and sharing their seeds and knowledge.
Your breakfast this morning: A hot cup of coffee and a cardamom-cinnamon bun as a treat!
Favorite food: Bahn mi or Trinidadian doubles
Favorite last meal on Earth: Green chili tamale with salsa verde, rice, refried pinto beans and elote
Favorite food hangout and why: Sharing a picnic with my loved ones on Riis Beach.
Social media must follow: True Love Seeds, Folly Tree Arboretum, Harvard University Herbaria, Dimensions of Political Ecology Conference at University of Kentucky
Claire Bleiler
Pronouns: she/her
Age: 30
Grew up in: Fleetwood, PA
Job Title/Organization or Company: Chief of Staff, Lemontree
Background and Education: I grew up in a farming region of Pennsylvania, where access to fresh food seemed like a given, but I didn’t yet understand how rare that could be for other areas of the country. It wasn’t until I moved to New York City at 18 that I began to truly see the scale of food insecurity. While studying at Hunter College, I was overwhelmed by the visible hunger and homelessness around me, despite living in a city so abundant as NYC. It shook me deeply, and that awareness stayed with me long after graduation.
After college, I initially pursued a legal path, working as a paralegal and executive assistant. However, I became increasingly drawn to work that would create direct systemic change for my struggling neighbors, never forgetting that initial, unsettling shock I felt when I first moved to the city. That desire led me to Lemontree, a nonprofit reimagining food access to center dignity, compassion, and equity. As Chief of Staff of Lemontree, I am proud to help build a food system that reflects the belief that access to good food is a basic human right.
One word you would use to describe our food system: Resilient
Food policy hero: Niyeti Shah
Your breakfast this morning: Leftover garlic lentils and a protein shake (yes, for breakfast )
Favorite food: Pennsylvania Dutch Potato Filling
Favorite last meal on Earth: Black Bean Lasagna with a LaCroix seltzer water, followed up by Phish Food ice cream
Favorite food hangout and why: I loved eating at both my grandmothers’ homes growing up. The food was often cooked from scratch but always with love (and an occasional hug slipped in) – plus, I could always get the recipe afterwards!
Social media must follow: Food Fix by Helena Bottemiller Evich
Dan Feder
Pronouns: He/him
Age: 37
Grew up in: Philadelphia, Rochester, New York, and Clearwater, Florida
Job Title/Organization or Company: Director of School Programs, Edible Schoolyard NYC
Background and Education: I studied environmental economics in undergrad at the University of Florida, but then decided to switch gears and cook in restaurants after moving to the city after college. After a couple of years, I attended the Culinary Institute of America, and later when I returned to the city and was back in restaurants, I started volunteering with ESYNYC as a kitchen classroom volunteer. I loved cooking with kids much more than cooking with adults. 10 years later, I’ve had the fortunate opportunity to deepen my work in the NYC food and education systems even further, and continue to do the challenging work that I love.
One word you would use to describe our food system: Fragile
Food policy hero: All NYC public school students working to change the food system within their own schools and communities
Your breakfast this morning: Strong, black coffee
Favorite food: Tex-Mex Enchiladas
Favorite last meal on Earth: the largest possible platter of smoked fish from Russ and Daughters
Favorite food hangout and why: S&P Lunch in Flatiron–the perfect restaurant!
Social media must follow: @esynyc when you’re feeling wholesome, @thesussmans when you want food memes
Dani Lopez
Pronouns: She/her
Age: 30
Grew up in: The Bronx, NY. I spent the first decade of my life in Washington Heights, but I proudly rep the BX because it made me who I am. Growing up and living in Highbridge, part of NY-15 (the poorest congressional district in the US) is where I really began to understand how policy choices like social benefits and redlining can alleviate or create poverty and hunger.
Job Title/Organization or Company: Co-founder, Chief of Strategy & Operations, Lulo. Project Director, WIC Data Project
Background and Education: I’m Dani from The Bronx and I’m a recovering former bureaucrat. (What a line!) I grew up with an incredible single mom who fought hard to open doors of opportunity for me and my brother while teaching us the values of education + justice. Access to programs like WIC, SNAP, and food pantries were crucial for helping our family, but they weren’t enough. As a kid I grew from translating English/Spanish to translating systems to help my family access the resources we needed for economic stability — the foundation for economic mobility. While I was skilled at navigating bureaucracy, I saw too many falling through the cracks between policy theory and real-world implementation.
After college, I spent three formative years as a benefits bureaucrat in financial aid at Teachers College and Hunter College (CUNY) while also supporting SNAP and EITC access. My time in financial aid was a crash course in bureaucracy — high caseloads, understaffing, outdated tech, siloed systems, and information gaps — the exhausting and unsustainable daily reality of us ‘street-level bureaucrats’ trying to help. I left by the end of 2022 and in Summer 2023 joined Blue Ridge Labs, where I met my four brilliant co-founders and began to tackle those problems of bureaucracy with what became Lulo. Lulo is a free app empowering WIC (Women, Infants, Children) families to maximize their benefits and put more food on the table with dignity while reducing admin burden and leveraging our data for advocacy and systems change.
One word you would use to describe our food system: Broken
Food policy hero: Theresa Landau, Director of the Morrisania WIC Program in my home neighborhood of Highbridge. In her nearly 47 years with WIC (which only turned 50 last year!), Theresa has been a tireless innovator and advocate for families throughout the South Bronx while also holding leadership roles at the state and national levels. I first met Theresa in middle school and spent summers volunteering at the Morrisania WIC clinic. She’s always been deeply rooted in compassion, justice, and progress so Theresa’s championing of our work from Day 0 is one of the biggest honors for our entire team. I’d conservatively estimate that Theresa has directly supported well over 150,000 babies throughout her career and she deserves at least ten times that many flowers.
Your breakfast this morning: Sleep. I’m not a big morning or breakfast person (gasp!) I’d rather sleep for an extra 10 minutes.
Favorite food: A fresh caught fried fish with tostones and Ecuadorian curtido with a tomate de arbol smoothie. Bonus is my favorite beer, Péché Mortel from Dieu de Ciel in Montreal, and all of the ice cold NYC tap water on deck.
Favorite last meal on Earth: A giant spread from some of the places I love the most to share with my humans (even if it’s my last meal, I’d love to share it) featuring the best lechon on the mainland from Angel in the South Bronx covered in that garlicky mojo, my mom’s perfect arroz con gandules, my aunt’s ceviche de camaron, and tons of fresh grilled seafood – fish, oysters, mussels, everything but lobster. Add in a box of my favorite fruit: granadillas (look like alien eggs but are sweet with a nice, soft tartness) from the agricultural market I often visit with my grandfather, Papito Jorge, in the town of Ambato, Ecuador where my family lives.
Favorite food hangout and why: Jackson Heights, the most linguistically diverse square mile in America – probably the world – encapsulates everything that makes New York City the greatest city in the world: diversity, energy, walkability, and the kindest people with the most bomb food. Where else can you travel the world in under 5 city blocks, spend less than $10 and never have to cross paths with TSA?
Social media must follow: @hello.lulo on TikTok (gotta plug Lulo!), @streetvendorproject, @cultivators_bx, @grassrootsgroceryny, @civileats, @perfectunion, @gastroobscura
DeVonne Jackson Perez
Pronouns: she/her
Age: 37
Grew up in: Queens, NY
Job Title/Organization or Company: Executive Director, Brooklyn Queens Land Trust. Managing Director, Brooklyn Supported Agriculture
Background and Education: Food, land, and community have always been braided into my identity, grounded in my Caribbean ancestry where the sharing of the above is not just tradition, but a language of love, resilience, and connection. My journey into agriculture began after a career in media and television production, motivated by concerns over textile and food waste I transitioned to urban farming in Bedford Stuyvesant.
Currently, I am the Executive Director of the Brooklyn Queens Land Trust (BQLT), leading BQLT’s operations, programming and championing land stewardship and food justice efforts across Brooklyn and Queens. In addition to my role at BQLT, I serve as Managing Director of Brooklyn Supported Agriculture, a Black Led worker-owned food cooperative in Central Brooklyn that sources culturally relevant grown produce from BIPOC, Women and Queer farmers in the tristate area and co-founded “Good Ground,” an initiative focused on growing a food sovereignty bridge connecting NYC to NYS and has recently acquired a family 17-acre regenerative farm in Argyle, NY. I hold a Master’s in Communications and Media Management from the New York Institute of Technology and am a graduate of Farm School NYC and the Cornell Small Farms Program.
One word you would use to describe our food system: Extractive
Food policy hero: Past Booker T. Whatley, Present Mama K- Karen Washington, Future All the new and existing local BIPOC farmers growing and feeding a world that doesn’t reciprocate.
Your breakfast this morning: Homemade parfait with Greek yogurt, fresh fruits and granola made in Flatbush, Brooklyn.
Favorite food: Ackee and saltfish with callaloo and fried dumpling. This is a Jamaican National dish that incorporates their national fruit and common greens.
Favorite last meal on Earth: Thanksgiving dinner with my parents, siblings, friends and family. The rich aromas of jerk seasoning, mac n cheese in the oven, and the frying of plantain fill the air, wrapping everyone in a warm, familiar embrace that feels like home. Laughter echoes between bites and stories, plates full and hearts fuller.
Favorite food hangout and why: Sofia and Grace, I have a bit of a sweet tooth, and the variety of cookies here always pulls me in—each bite feels like a little celebration, especially when shared with good company.
Social media must follow: @FarmSchoolNYC @BlackFarmerFund @KarenWashington @FarmUpJamaica @compost_cotton_cornrows @BlackFarmersUnited @OkoFarms @queerfoodfoundation
Emily Canner
Pronouns: she/her
Age: 31
Grew up in: Baltimore, MD
Job Title/Organization or Company: Chief Operating Officer, QARI & Wutabon
Background and Education: I graduated with my Bachelor’s degree from Northeastern University and received my MSc in Global Health Policy from the London School of Economics, where I focused on understanding health systems through a global lens. With a background in policy and nonprofit operations, I’ve always been drawn to the ways non-healthcare systems, like food, housing, and economic policy, shape health outcomes. This interest in the social drivers of health has guided my work ever since, including over the past five years at QARI (Quincy Asian Resources, Inc.) and Wutabon. While our work spans a wide range of services—health access, workforce development, education, and more—I’ve had the opportunity to apply my background in food policy to support integrated, community-driven solutions that center cultural relevance and equity, from school-based food access and nutrition education to large-scale meal distribution during the pandemic.
One word you would use to describe our food system: Fragmented
Food policy hero: The parents in our nutrition education and ESOL classes—many of whom are navigating a new country and language—along with our teams that are out in the community working to build trust and bridge gaps. Their willingness to learn, ask questions, and advocate for their families in systems that often overlook them is what drives us forward.
Your breakfast this morning: Coffee and an everything bagel
Favorite food: A perfectly ripe peach, blackberries, or a really good cheese
Favorite last meal on Earth: Caprese salad with peak-season tomatoes, mozzarella, and balsamic, a spicy chicken sandwich, and a slice of cake
Favorite food hangout and why: A picnic or BBQ at the park—just good people, good weather, and lots of food.
Social media must follow: Food Tank, Shop Cats
Erin Dowling
Pronouns: she/her
Age: 37
Grew up in: Long Island, NY
Job Title/Organization or Company: Senior Research & Data Analyst, NYC Department of Health and Mental Hygiene
Background and Education: I studied Biology in undergrad and then spent a few years working in medical research before realizing that my interests were more aligned with population health and disease prevention. This led me to the Yale School of Public Health, where I received an MPH in Chronic Disease Epidemiology. I’ve always loved food and been interested in the connection between nutrition and health. While in grad school, I learned about the upstream factors that shape our eating habits and explored how these influences impact health outcomes and contribute to health inequities. I knew at that point that I wanted to work for the government because I wanted to help enact changes at a systemic level. Now, as a research analyst in the Healthy Eating Unit at the NYC Department of Health, my job is to evaluate the many policies and programs my team implements. These initiatives include encouraging improvements in the packaged food environment, assisting food-insecure New Yorkers with chronic diseases in purchasing monthly groceries, and conducting nutrition education workshops to promote healthier eating habits.
One word you would use to describe our food system: Lacking
Food policy hero: Marion Nestle
Your breakfast this morning: Steel-cut oatmeal with maple syrup, cinnamon, raspberries, and flax seeds
Favorite food: Steamed clams with lots of garlic and white wine, and a nice crusty bread to sop up the broth
Favorite last meal on Earth: I tend to avoid dairy because it doesn’t agree with my stomach, but if this is my last meal on Earth, I’m going with pizza and an ice cream sundae.
Favorite food hangout and why: My kitchen! It’s pretty big as far as New York apartments go, and I love trying out new recipes (usually from NYTimes Cooking) that I can share with my family and friends.
Social media must follow: Food Fix
Eve Brown
Pronouns: she/her
Age: 32
Grew up in: Takoma Park, MD
Job Title/Organization or Company: Program Manager, Governor’s Island, GrowNYC
Background and Education: I majored in psychology and minored in math at Ithaca College. I thought I wanted to be a teacher, so after graduating, I dipped my toe into Americorps with City Year and realized that although I loved teaching, I didn’t want to work within the confines of our (in my opinion) deeply flawed school system. I also felt really strongly about teaching topics around sustainability, so I went to grad school at NYU to get my masters in Environmental Conservation Education. It was here that I fell in love with NYC and gardening. I was lucky to find a job at GrowNYC’s Teaching Garden after graduating and have held a handful of different positions in that program over the last 7 years.
One word you would use to describe our food system: Inequitable
Food policy hero: Leah Penniman
Your breakfast this morning: Chocolate overnight oats with strawberries
Favorite food: Bagels
Favorite last meal on Earth: Pizza but torn between brick oven or Detroit style
Favorite food hangout and why: Chilo’s because I love a good margarita and you can’t go wrong with tacos and chips/guac.
Social media must follow: Chuck and Hailee
George Espinal
Pronouns: he/him
Age: 38
Grew up in: Washington Heights & Inwood, New York City
Job Title/Organization or Company: Manager, Volunteer and Community Engagement, Food Bank for New York City
Background and Education: I’m a nonprofit and civic leader with a deep commitment to community empowerment, food justice, and policy advocacy. Currently, I serve as the Manager of Volunteer Engagement at Food Bank For New York City, where I coordinate large-scale volunteer events, build corporate and civic partnerships, and lead initiatives that help distribute millions of pounds of food to New Yorkers in need. My career began in city government, where I served as Deputy Chief of Staff and Legislative Director, advancing equity-focused policies and collaborating across agencies to support underserved communities. In addition to my work in government and nonprofit spaces, I founded Verde Vida, a grassroots initiative that brings culturally relevant produce and fresh groceries directly to neighborhoods that have been historically overlooked. I hold an Associate’s degree in Criminal Justice and a Bachelor of Science in Public Administration with a concentration in Public Policy from CUNY John Jay College. I apply that academic foundation every day to create meaningful, community-centered programs and advocate for long-term systems change.
One word you would use to describe our food system: Commodified
Food policy hero: Anthony Bourdain can be seen as a food policy hero, not through traditional legislative or bureaucratic avenues, but through the power of storytelling, cultural advocacy, and his ability to shift public consciousness around food justice, labor rights, and global food systems.
Your breakfast this morning: Tres golpes; a classic Dominican breakfast dish consisting of Mangu, Fried Cheese, Salami and Egg.
Favorite food: Lomo Saltado is a beloved Peruvian stir-fry dish that perfectly blends Chinese cooking techniques with Peruvian ingredients
Favorite last meal on Earth: Sushi: Shrimp Tempura with Avocado, eel sauce on the side.
Favorite food hangout and why: Puerto Viejo restaurant in Brooklyn. This small yet stylish Dominican eatery boasts a menu of traditional dishes like abuela makes them. The bistec encebollado is the best dish on the menu with the juicy and tender meat served with rice and beans. The experience is enhanced by the beautiful collection of house plants on the window and the ability to have a great conversation with friends or family with the soft bachata music playing in the background.
Social media must follow: George Espinal on LinkedIn, @Espinal_nyc
Guillermina Fernandez
Pronouns: She/her
Age: 36
Grew up in: Mexico City, Mexico
Job Title/Organization or Company: Director of Programs, The Tacombi Foundation
Background and Education: I was born and raised in Mexico City, and I guess you could say that hospitality has always been in my blood: my father has worked in the industry all his life! Food is also one of my passions – there is nothing quite like sharing a meal with friends or family, or like visiting a new restaurant, or trying a new cuisine! It is a true gift to be able to work at the intersection of hospitality and food justice. I suppose then, that it is no surprise that since 2022, I have had the privilege of working alongside an amazing and dynamic team at The Tacombi Foundation and have loved every minute since!. As Director of Programs, I oversee the Tacombi Community Kitchen program, which, in partnership with Tacombi taquerias, has provided over 1.5 million meals to communities facing food insecurity to date. This program has excelled because we extend the best of Mexican hospitality beyond the doors of the taquerias through culturally appropriate meals. We feed people’s bellies AND their souls! In January 2025, also under my oversight, The Tacombi Foundation launched a new Workforce Development Program to train 13 people who want to enter the culinary industry. In March, we graduated our first cohort, who are now competitive candidates to enter the restaurant workforce. Prior to joining the Tacombi Foundation, from 2019-2022, I worked as a Program Manager at Ariva, a Bronx-based non-profit organization, where I managed different initiatives providing one-on-one financial counseling to underserved and immigrant communities in NYC. From 2012-2019, I worked as an Advisor at the Department of Political Affairs at the Consulate General of Mexico in New York, tracking policy and legislation impacting the Mexican Community in the tri-state area. I received my BA in International Studies from Endicott College in Beverly, MA in 2011; and in 2015 I enrolled in the MA in Applied Theatre program at the CUNY School of Professional Studies.
One word you would use to describe our food system: Undignified
Food policy hero: Las Patronas
Your breakfast this morning: Avocado toast with cottage cheese and coffee.
Favorite food: Chilaquiles verdes!
Favorite last meal on Earth: A good veggie burger with a big side of fries, followed by chocolate ice cream for dessert.
Favorite food hangout and why: I am very biased because my answer is, of course, Tacombi. It is always a great place to gather for tacos and drinks with friends.
Social media must follow: Tacombi, Las Patronas, Chef Jose Andres, Rethink Food
Holly Isenberg
Pronouns: She/her
Age: 32
Grew up in: Medford, NY
Job Title/Organization or Company: Project Director, CUNY Institute for Implementation Science in Population Health
Background and Education: I earned both my bachelor’s and master’s degrees in Nutrition and Dietetics from CUNY Hunter College. Currently, I am pursuing a Ph.D. in Community Health and Health Policy at the CUNY School of Public Health, where my research focuses on the impact of SNAP benefits on college students.
One word you would use to describe our food system: Resilient
Food policy hero: Marion Nestle
Your breakfast this morning: Waffles and strawberries with a chocolate milk
Favorite food: Anything with hot sauce
Favorite last meal on Earth: Buffalo tidbits from the local diner
Favorite food hangout and why: My favorite food hangout is at my mom and dad’s house. Their house is the centerpiece of my family, often the place where we all gather on weekends to share a meal or a cup of coffee and spend time together.
Social media must follow: Food Rescue US
Ian Frye
Pronouns: He/him
Age: 33
Grew up in: Illinois
Job Title/Organization or Company: Inspections and Compliance Program Manager, GrowNYC
Background and Education: I got started farming during summers in college just for something more interesting than a service job. I fell in love with the work but never thought agriculture could be a career, instead focusing my undergrad studies in anaerobic digestion on Wisconsin dairies. After graduation, a couple years with non-profits and a tech startup in NYC had me disillusioned while fond memories of cows and dirt under my fingernails tugged at my mind. Before long I found myself back in the soil, working on farms and orchards first in Vermont and then in New York, developing a knack for managing greenhouse production and food processing systems. My most recent production-focused role was launching and managing operations for the world’s first Organic-certified, aquaponic controlled environment agriculture facility. Nowadays, I draw upon my breadth of hands-on agricultural experience to support regional food producers in developing their food products, verifying supply chains, and ensuring product quality and compliance with Federal, State, and Greenmarket regulations. As a producer-only network, Greenmarket is a unique market system that verifies the origin of products sold at market, and it’s my job to maintain that integrity. Together, we make available over 26,000 traceable, regionally-made, high-quality products to New Yorkers of all incomes.
One word you would use to describe our food system: Extractive
Food policy hero: George Washington Carver or Louis Pasteur. We stand on the shoulders of giants.
Your breakfast this morning: Finallie Ferments Nettle Sauerkraut with VT Creamery goat cheese on Welcome Home bakery crusty bread
Favorite food: At this moment? Jersey asparagus. In two weeks it’ll be something different, so ask me again later. Last month it was Spanish sardines.
Favorite last meal on Earth: A 10 course feast shared with friends and family, it doesn’t really matter what we are eating, but there should be some French-style cidre on the table.
Favorite food hangout and why: A campfire with friends, ideally without phone reception
Social media must follow: Chris Newman of Sylvanaqua Farms, Andy Brennan of Aaron Burr Cidery, and Cassidy Johnson
Jacquelyn Sullivan
Pronouns: She/her
Age: 26
Grew up in: Winston-Salem, North Carolina
Job Title/Organization or Company: Research Assistant, CUNY Urban Food Policy Institute
Background and Education: For as long as I can remember, I wanted my life and career path to be policy oriented. Political Science was my self-declared major years before I even attended college. It wasn’t until my early years in undergrad that this interest took a bit more focus. Growing up in North Carolina and attending undergrad at Guilford College, at the time Greensboro, NC was in the top 10 food insecure cities in the U.S. Up until that point, hunger looked a specific way to me, and solutions were all too often reactive and temporary. My interest grew as I began working on my campus farm and got to see a side of our food system that I hadn’t yet seen. Physically planting, tending, and harvesting food connected me to the land in a way that was incredibly transformative. I was able to experience food so intimately that I wanted others to feel what I felt: the joys of food rather than purely as a means for survival. As my interest in food justice grew, as did my academic understanding of policy, I wanted to find an avenue for merging the two. Food policy became a clear path for me, as I spent a year as a Bill Emerson National Hunger Fellow with the Congressional Hunger Center building a strong foundation in this field. I then pursued my Master’s degree in Human Rights Studies at Columbia University, where my focus was policy as a way to operationalize the human right to food. Whether selling produce at a GrowNYC farmstand or conducting qualitative food policy research in my current role at CUFPI, I’m grateful to have been able to experience food in many areas of my life, both personal and academic/professional. Although the state of our food system may be discouraging at times, I believe in its ability to be restorative and better the ways we interact with our communities and ourselves.
One word you would use to describe our food system: Restorative
Food policy hero: Fannie Lou Hamer
Your breakfast this morning: Chia pudding with strawberries
Favorite food: Sushi
Favorite last meal on Earth: Vegan Dan Dan Noodles from Spicy Moon
Favorite food hangout and why: LunÀtico for some amazing food (try the gigante beans) and live music. Always a great place to meet someone new and have a memorable conversation over a meal.
Social media must follow: Alexis Nikole
James Gordon
Pronouns: He/him
Age: 37
Grew up in: Brooklyn, NY
Job Title/Organization or Company: Pantry Van Manager, Community Help in Park Slope
Background and Education: I have a background in Psychology. While I was pursuing a master’s degree in Program Evaluation I got a manuscript published, which is one of the pinnacles of achievement in academia. I found that it was too impersonal in how it would help people, because in the best case scenario, someone else would read my manuscript and 5 years later help some people I’d never meet. This was the impetus for me to make a change, and at CHiPS I love working in a place where I make a tangible difference in people’s lives every day.
One word you would use to describe our food system: Broken
Food policy hero: Helen verDuin Palit, founder of City Harvest. Food waste is such a huge issue in our society–with one great idea, and a whole lot of work, Ms. verDuin Palit created an organization that is still tackling food waste and food insecurity 40 years later.
Your breakfast this morning: Nothing exciting, unfortunately. Breakfast is (almost always) a protein shake for me!
Favorite food: So hard to choose just one, but if I had to I’d pick my sister’s sauteed asparagus.
Favorite last meal on Earth: I haven’t had any last meals yet, so I’m not sure I could pick a favorite…but I’d love to try Kobe beef, just to see if it’s worth all the hype.
Favorite food hangout and why: My favorite food hangout would be Union Hall, a restaurant/bar/event space. It has an amazing chicken sandwich (with great fries!), chill weekday vibes with a lively weekend crowd, and karaoke–one of my favorite pastimes!
Social media must follow: CHiPS
Jenna Rice
Pronouns: She/her
Age: 39
Grew up in: Woodbridge, CT
Job Title/Organization or Company: Equitable Procurement, Corbin Hill Food Project
Background and Education: I grew up spending a lot of time around food — in my family’s market, which opened in 1904! I always loved to eat, but I found myself very curious and motivated by the connections, community, and story that came alive around food. I received my BA in Creative Writing from Roger Williams University, eventually moving to the city and working in new product innovation, followed by institutional procurement. In 2021, I received my MA in Food Studies from NYU and brought nearly a decade of procurement experience to CHFP. In my role, I am honored to work and build deep relationships with growers and producers who have been historically excluded from traditional markets, to ensure guaranteed sales and fair compensation throughout the growing season. I also oversee coordination and logistics to support consistent distribution through Corbin Hill’s Farm Share, Farm Stand, wholesale, and Food as Medicine programs. In collaboration with our partners, I help co-create new routes and strategies that expand market access and increase sales for our farmers. Additionally, I am passionate about creating a sovereign food system that honors ancestral pathways, story, dignity, and joy — down to the last mile. The last mile for farmers is often the first mile for community members, and I’m grateful to be part of a team working to help build and strengthen that bridge.
One word you would use to describe our food system: Unjust
Food policy hero: I feel really lucky to work and partner with folx whose commitment and heart inspire me every day.The team at CHFP and all the stewards of the land in NY state. Special shoutouts to Ismail Samad, Dr. Gabriela Pereyra and Amanda Wong.
Your breakfast this morning: Scrambled eggs with spicy chili oil my friend made! And of course, coffee.
Favorite food: Anything with cheese on it.
Favorite last meal on Earth: A truly challenging question! Food made with love – my aunt’s eggplant parm, my grandmother’s mandel bread. Also, a cheeseburger and crispy fries!
Favorite food hangout and why: There is a coffee shop in my neighborhood in Brooklyn called Alita that I go to almost every day. The owner named it after his grandmother, and not only are the coffee and pastries wonderful (the banana bread is my favorite), the staff are the most kind and welcoming. It is a space of food and community, and my interactions there have become such a meaningful part of my day.
Social media must follow: Corbin Hill Food Project, Happy Health Latina, Loiter East Cleveland
Jennifer Zingone
Pronouns: She/her
Age: 21
Grew up in: Upper West Side & West Harlem, NYC
Job Title/Organization or Company: Student, CCNY & Moynihan Undergraduate Fellow
Background and Education: I am a Puerto Rican and Italian 2nd generation student living in New York, NY, focusing on food waste and agriculture policy. This month, I will receive my bachelor’s in Political Science and Legal Studies from the Colin Powell School for Civic and Global Leadership. Afterwards, I am interning with the Mayor’s Office of Urban Agriculture as a policy intern.
One word you would use to describe our food system: Tangled
Food policy hero: Qiana Mickie
Your breakfast this morning: Avocado toast with two boiled eggs!
Favorite food: Ravioli with meatballs
Favorite last meal on Earth: Zuppa di cozze alla tarantina con pane all’aglio
Favorite food hangout and why: Joe Coffee Company
Social media must follow: Women Powered Coffee Summit, The Farmlink Project, EarthJustice
Jessenia Preciado
Pronouns: She/her
Age: 32
Grew up in: Duran, Ecuador & Astoria, NYC
Job Title/Organization or Company: Far Rockaway Regional Manager, Teens for Food Justice
Background and Education: I was born in Ecuador and immigrated to New York City when I was 10 years old. As a first-generation college graduate, I earned my Bachelor of Arts from Smith College, where I double-majored in Environmental Science & Policy and Portuguese & Brazilian Studies. My passion for food justice grew from my childhood experiences and deepened through hands-on work in New York City communities. Through my different roles in food access programs, compost education, and sustainability outreach, I developed a deeper understanding that in addition to respecting the diverse cultures, languages, and backgrounds of all New Yorkers, we must also uplift and highlight them in order to cultivate meaningful food justice work. In my current role as Far Rockaway Regional Manager at Teens for Food Justice, I support school and community stakeholders by leading hydroponics-based STEM education, food justice programming, and outreach initiatives. I work hard to ensure that students have meaningful leadership opportunities and are empowered to drive change in their communities. At TFFJ, we know that real, lasting transformation happens when young people are at the forefront, taking the lead in creating solutions that directly impact their neighborhoods. By building strong partnerships between schools, local community partners, and elected officials, I strive to ensure that Far Rockaway communities are represented and that they have access to resources that help them lead the healthy lives that they’re deserving of.
One word you would use to describe our food system: Evolving
Food policy hero: My food policy heroes are the women in my family and the diverse Indigenous communities of Ecuador. Growing up, I saw how they nurtured not just our meals, but our connection to the land and each other. Their knowledge of traditional and sustainable farming, minimal food waste, and communal care taught me that food is about more than nutrition. Food also encompasses culture, resilience, and justice. Their leadership continues to inspire the work I do today and I am very grateful for everything that I’ve learned.
Your breakfast this morning: Banana, berry yogurt with a dash of toasted barley flour, and a granola bar.
Favorite food: Ceviche de Camarón
Favorite last meal on Earth: My mami’s Sango de Camarón
Favorite food hangout and why: Pasticceria Rocco in West Village. They have the most awesome chocolate covered cannoli!
Social media must follow: @teensforfoodjustice, @nycparks, @nystateparks, @nationalparkservice, @tcahnyc, @riserockaway, @billionoyster, @grownyc, @kaplanedfdn, @redleaffranch, @ferarrigophoto, @blackgirlblueworld, @j_sebasstian, @kwa.ec, @owl_kitty
Jessica Ng
Pronouns: She/her
Age: 35
Grew up in: Flushing, Queens, New York City
Job Title/Organization or Company: COO, Rescuing Leftover Cuisine
Background and Education: As a native New Yorker, raised in the diverse borough of Queens—I had the opportunity to grow up in a melting pot of a city, which gave me a deep appreciation for different cultures, perspectives, and, of course, cuisines. After earning a degree in International Business, I’ve been fortunate to build a multidisciplinary career that spans hospitality, food and beverage, social services, events, and media—all industries we partner with through our food rescue efforts at RLC. My professional journey has also included sales and operations focused roles across the global tourism, real estate, technology, and startup sectors. Across every role, my work has been focused on making a positive impact on people’s lives through meaningful services and experiences. I believe in making the most of our time by doing as much good as we can—life is finite, and there’s profound value in giving back. This commitment to service motivates me to create lasting change, both within RLC and in the communities we serve across the U.S.
One word you would use to describe our food system: Paradoxical
Food policy hero: As someone relatively new to the food rescue space, my work at RLC has been deeply fulfilling, humbling, and eye-opening. My food policy hero would be Robert Lee, our organization’s CEO and co-founder. His leadership and vision have been crucial in growing RLC and making a real impact on combatting hunger and reducing wasted food. Robert’s unique approach—scaling through technology and a sustainable social enterprise business model—sets a new standard in food rescue. He continues to lead the charge in building a more equitable and sustainable food system, and I’m grateful to be part of the mission he started, working alongside an amazing and inspiring team.
Your breakfast this morning: A classic NYC everything bagel with bacon, egg, and cheese, toasted, with freshly squeezed orange juice.
Your breakfast this morning: A classic NYC everything bagel with bacon, egg, and cheese, toasted, with freshly squeezed orange juice.
Favorite food: Cantonese cuisine—particularly traditional dishes from my heritage like steamed fish with ginger and scallion or dim sum. These foods reflect the depth and balance of Southern Chinese culinary traditions and remind me how food can preserve culture, connect generations, and tell a story far beyond the plate. As a second generation Chinese American and with my family’s history of surviving the Great Chinese Famine and escaping the Cultural Revolution, wasting food has always been intrinsically taboo and food is not just sustenance, but also a huge love language for my family
Favorite last meal on Earth: My mom’s home cooking, especially her braised oxtail and steamed spare ribs with black bean sauce. These dishes are not just about the incredible flavors, but also the memories of family gatherings and the love she pours into every meal.
Favorite food hangout and why: Whether it’s a cozy neighborhood joint or a hidden gem off the beaten path, I’m always drawn to places that serve truly authentic food—flavors that reflect real care, culture, and tradition. There’s something special about eating where the recipe has a story. There’s an unassuming Taiwanese restaurant tucked away in Queens, run by a retired local mom-and-pop duo. They offer just a handful of homestyle dishes they prepare fresh each day. Once they run out, that’s it. Their focus is on traditional flavors and fresh ingredients, with staples like crispy pork chops, savory tea eggs, and rich, comforting beef noodle soup. It’s casual and the portions are generous—just like eating at grandma’s house.
Social media must follow: Leftover Cuisine, Food Tank
Josh Morden
Pronouns: He/him
Age: 35
Grew up in: Spokane, Washington
Job Title/Organization or Company: Director of Network Engagement, City Harvest
Background and Education: I first came to City Harvest in 2016 as a member of the Agency Operations team. There, I worked closely with community food programs on many initiatives, specifically helping increase operational capacity and ensuring food safety. In my nearly nine years at City Harvest, I have worked in many different departments at City Harvest across supply chain operations and programs. Before City Harvest, my passion for social justice grew while working with people experiencing chronic homelessness. I even put myself through college by working at the local homeless shelter in Spokane, Washington. After graduating from Gonzaga University with a Bachelor of Science degree, I joined a service program that brought me to New York City to work in supportive housing non-profits. For almost four years, I was a therapeutic activities coordinator at the Center for Urban Community Services. It was there that I became interested in food sovereignty and access through the work I did with my clients at their local CSA.
One word you would use to describe our food system: Diverse
Food policy hero: Shirley Chisholm – a pioneer on many fronts. Not only did she make history with her election to congress, but she had a career steeped in strong advocacy work that sought to eliminate the root causes of poverty and food insecurity. Advocating increased access to education opportunities, fighting for food programs for schoolchildren, and leading the charge against numerous social injustices.
Your breakfast this morning: Black coffee
Favorite food: Baked potato
Favorite last meal on Earth: Steak and a Baked Potato Bar
Favorite food hangout and why: I love a good family style restaurant. I am very indecisive when given a menu, so I love knowing I can get a little bit of everything.
Social media must follow: @CityHarvestNYC, @goodnews_movement
Karen Guzman
Pronouns: She/her
Age: 30
Grew up in: Corona, Queens NY
Job Title/Organization or Company: Urban Garden Specialist, Cornell Cooperative Extension
Background and Education: I grew up in a Queens neighborhood with little green space, but every summer I visited family in Colombia, where I experienced abundance, mango and guava trees lined our homes, and I learned firsthand where food comes from. Most importantly, that it didn’t magically appear packed in plastic in a supermarket. Every time I returned to the city it left me longing for that connection to nature and food, which eventually led me to study Environmental Science at Hunter College and land my first job in this field with GrowNYC on their urban farm on Governors Island. There, I learned to grow food and teach others how to do the same and I loved watching people of all ages light up as they picked their first strawberry or were fascinated at how kale grew. Since then, I’ve worked with Queens County Farm Museum, Brooklyn Grange, and became Farm Manager at the Queens Botanical Garden; now, I serve as an Urban Garden Specialist with Cornell Cooperative Extension, supporting growers across the five boroughs. This year, I was elected to a three-year term on SlowFoodNYC’s board. With SlowFood, I am on the Snail of Approval Committee, helping connect consumers with businesses that champion sustainable, clean, and fair food. My passion is connecting people to food and making that connection more accessible through urban agriculture, which is why I’m pursuing a Master’s in Earth and Environmental Science with a focus in soil health at Brooklyn College, focusing on how we can remediate urban soils to support the growth of agriculture in cities where contamination is a key barrier.
One word you would use to describe our food system: Disconnected
Food policy hero: Vandana Shiva! She is an incredible woman who is both an environmental activist and food sovereignty advocate amongst other things. One of my favorite books she’s written is Soil Not Oil.
Your breakfast this morning: Sourdough French toast and scrambled eggs
Favorite food: Torn between Latin and Mediterranean cuisine
Favorite last meal on Earth: Crispy chicken sandwich from Meyer’s Olde Dutch in Beacon, NY
Favorite food hangout and why: Picking up a falafel sandwich from Kimo’s Kitchen and walking over to eat it on the beach! I love being by the ocean and this particular falafel sandwich is the absolute best!
Social media must follow: @urbanag.NYC, @redguardianesdesemillas, @permea_holistica, @eatenmag, @notillgrowers, @reclaimseednyc
Lauren Shiman
Pronouns: She/her
Age: 36
Grew up in: West Hempstead, NY
Job Title/Organization or Company: Senior Director of Research, Evaluation, and Planning in the Bureau of Bronx Neighborhood, NYC Department of Health and Mental Hygiene
Background and Education: I received a Bachelor of Arts from Vassar College, and a Master of Public Health degree in Epidemiology and Biostatistics from the University of California, Berkeley School of Public Health. I am currently a doctoral candidate at CUNY Graduate School of Public Health and Health Policy, focusing my dissertation research on structural and policy barriers to reproductive freedom in the post-Dobbs US. I am also a dedicated public servant. I’ve worked at the NYC DOHMH for more than seven years, where I plan, implement, and evaluate programs; conduct research; and deepen understanding of the local social, economic, and structural conditions that shape health in the South Bronx. Central to my work is demonstrating the role structural racism plays in health opportunities, including those related to nutrition and food insecurity.
One word you would use to describe our food system: Fixable
Food policy hero: José Andrés
Your breakfast this morning: Oatmeal, almond butter, raspberries, and cinnamon
Favorite food: Garden-grown tomatoes
Favorite last meal on Earth: Chicken parm and rigatoni
Favorite food hangout and why: A picnic in the park – I love to be outside, especially when it’s sunny!
Social media must follow: @nationalparksservice
Lily Dosina
Pronouns: She/her
Age: 38
Grew up in: Havana, Cuba
Job Title/Organization or Company: Child Nutrition Manager, Hunger Free America
Background and Education: “I was born and raised in Cuba, where I witnessed firsthand the challenges communities face in navigating limited opportunities and resources. These early experiences shaped my worldview and sparked a lasting interest in social issues and community needs—a sense of purpose I’ve carried with me throughout my life. I earned a Bachelor of Arts in Media and Communications from the Higher Institute of Arts (ISA) at the University of the Arts in Havana, graduating with honors. This academic experience expanded my understanding of key social issues and how to address them, using communication as a powerful tool for connection, advocacy, and positive change.
For over a decade, I’ve dedicated myself to community-driven work at the intersection of public health, food justice, and education. I’ve had the privilege of collaborating with families, advocates, and organizations, all working toward the shared goal of ensuring that every individual—regardless of their background—has access to a healthy, nourished, and supportive life. Through partnerships with numerous individuals, organizations and government agencies, I’ve witnessed the power of collective effort and the resilience of communities. These experiences have been both humbling and inspiring, constantly reminding me of the strength we have when we work together. Over the years, my work on various projects has reinforced my core beliefs in community-led solutions, dignity in service, and the importance of creating long-lasting impact. These experiences have only deepened my passion for expanding child nutrition programs and advocating for families in need. Along the way, I’ve learned just as much from the communities I serve—the mothers, children, and families—as I have from my formal education. They continue to teach me what it means to listen deeply, lead with empathy, and stay steadfast in the fight for what’s right.
One word you would use to describe our food system: Paradoxical
Food policy hero: Joel Berg
Your breakfast this morning: Whole grain toast with cream cheese, blueberry jam, and a latte!
Favorite food: Cuban black beans
Favorite last meal on Earth: A cozy plate of rice and beans, followed by a sweet guava pastry for dessert, and wrapping it all up with a perfectly brewed cortado!
Favorite food hangout and why: An Uruguayan bakery in my neighborhood, a spot that’s hosted countless gatherings with family, friends, and colleagues over the years.
Social media must follow: New Yorker Cartoons, NPR Music
Lisa Davis
Pronouns: She/her
Age: 33
Grew up in: Fort Lauderdale, FL
Job Title/Organization or Company: Coordinator of Kitchen Learning and Development, NYC Department of Education, Office of Food and Nutrition Services
Background and Education: After graduating with degrees in Culinary Arts and Hospitality Management from the Culinary Institute of America in Hyde Park, New York, and Florida International University in Miami, Florida respectively, I moved to New York to pursue a career in hospitality working within the fine dining sector of food service. While I still harbor a great appreciation for that work, the inadequacies within our food systems and my deep desire to actively participate in solutions for our future led me to The Office of Food and Nutrition Services at the NYC Department of Education where I have worked since 2017. In my current role, I lead a dynamic team whose mission is to create learning experiences that support a culture of mentorship and professional growth amongst all employees in our organization. By focusing on those who serve, our sincere effort is to create a more equitable New York City community powered by healthy school food, environmental sustainability, togetherness, and flourishing young people.
One word you would use to describe our food system: Impressionable
Food policy hero: My food policy heroes are the countless kitchen team members who show up every day to serve our students nutritious meals. Their industrious spirit, commitment to hospitality, and selfless service during the COVID-19 pandemic merit the designation, and then some.
Your breakfast this morning: Irish oats, banana, walnuts
Favorite food: Forever and always, the French fry
Favorite last meal on Earth: Curried Chicken with Dhalpuri roti
Favorite food hangout and why: This could happen anywhere my people are. Getting together with friends and family to share food regardless of the location is where I’m happiest.
Social media must follow: nycps.ofns
Ludmila Pacheco
Pronouns: She/her
Age: 38
Grew up in: Aracaju, Sergipe, Brazil
Job Title/Organization or Company: Shop Healthy Community Engagement Specialist, NYC Department of Health and Mental Hygiene
Background and Education: Born and raised in Brazil, I completed most of my education there, earning a BS in Nutrition and a Bachelor’s degree in Law. Before relocating to New York at age 30, I became a Registered Dietitian in Brazil. I currently live and work in the South Bronx. I am completing an MS in Health Communication for Social Change at the CUNY School of Public Health this spring. As a community coordinator at NYC DOHMH, I am dedicated to increasing access to healthier foods by forging partnerships with bodegas and other small local retailers in zip codes facing significant health disparities. My work with the Shop Healthy NYC! program also focuses on countering predatory marketing and advocating for policy changes to improve the city’s food environment.
One word you would use to describe our food system: Inequitable
Food policy hero: Carlos A. Monteiro and Marion Nestle
Your breakfast this morning: Overnight oats with yogurt and berries
Favorite food: A tie between Rainier cherries and mangaba fruit
Favorite last meal on Earth: Brazilian Acarajé (bean cake) and Caruru (okra stew)
Favorite food hangout and why: In NYC, Berimbau Brazilian Kitchen, a cozy restaurant in the West Village that makes me feel at home. In Brazil, around my grandma’s dining table.
Social media must follow: Karen Washington, National Public Radio, Civil Eats
Marissa Hiruma-Markgraf
Pronouns: She/her
Age: 38
Grew up in: Basking Ridge, NJ
Job Title/Organization or Company: Senior Director of Programs, HEALI Social Care Network, Health and Welfare Council of Long Island
Background and Education: I completed my undergraduate degree in Economics at NYU, and went on to receive my Master’s In Education and Social Policy from NYU as well. In addition to several years spent in the medical education space both at NYU Langone as well as Catholic Health, I’ve spent close to a collective decade working in the non-profit space on Long Island – first, helping coordinate the nonprofit sector’s response to Superstorm Sandy, and in the past 6 years, helping coordinate the nonprofit response to COVID and also grow the Health Equity Alliance of Long Island (HEALI), which has more recently been named the Social Care Network for the Long Island Region under the Medicaid 1115 (New York Health Equity Reform – NYHER) Waiver. In all of this nonprofit work, the need to recognize the interconnectedness of an individual’s needs is front and center. Through this Medicaid waiver, we are able to build out systems to allow Medicaid members to receive Medicaid-reimbursable nutrition services – Medically Tailored Meals, Clinically Appropriate Meals, Prescription food boxes/vouchers, pantry stocking, cooking supplies, and nutrition counseling and education. I’ve been fortunate enough to be working closely with our network of community-based organization providers in the nutrition space as we build out a comprehensive, compassionate, and thoughtful workflows and processes to address the health-related social needs of so many individuals and families across the region, and am eager to see the impact our collective network brings to the region, as well as the care model (with nutrition among its core elements).
One word you would use to describe our food system: Discordant
Food policy hero: My former colleague, Tommi-Grace Melito Alvaro, who taught me so much while we shared an office as she over saw our internal SNAP programs and sat on the State WIC board.
Your breakfast this morning: Overnight oats with blueberries and walnuts
Favorite food: Mushroom pizza
Favorite last meal on Earth: Gyoza
Favorite food hangout and why: Our dining room table – every night, I get to spend time with my husband and our two incredible daughters and ask them what their favorite part of their day was. It’s the brief – and often chaotic – part of the day that I know we get to have all together and it’s magic.
Social media must follow: Sang Lee Farms
Marta Mychak
Pronouns: She/her
Age: 35
Grew up in: Hackettstown, NJ
Job Title/Organization or Company: Associate Supervising Attorney, New York Legal Assistance Group (NYLAG)
Background and Education: I’m a public interest lawyer and educator committed to food justice and equitable access to public benefits. I earned my JD from Brooklyn Law School and have spent nearly a decade helping low-income New Yorkers navigate complex public systems to secure SNAP, Cash Assistance, and other vital supports. I also teach at St. John’s University School of Law, where I supervise students in a clinic focused on economic justice. My work centers on dismantling the structural barriers that keep people from living with dignity — and I see food access as one of the most urgent justice issues of our time.
One word you would use to describe our food system: Unequal
Food policy hero: I don’t have a single hero — my food policy heroes are the countless people working quietly and tirelessly to make sure others don’t go hungry: the Food Bank NYC staff stocking shelves before dawn, the public school workers who keep cafeterias running, the caseworkers and government staff who help people access SNAP and Cash Assistance. Every one of them, often unrecognized, is a hero in my eyes.
Your breakfast this morning: Eggs and toast
Favorite food: Pierogi — especially potato and cheese, with caramelized onions
Favorite last meal on Earth: Spaghetti and meatballs with garlic bread and red wine
Favorite food hangout and why: Catskills campsite because I love eating outside with the trees and cooking over an open fire.
Social media must follow: Food Empowerment Project
Mitch Bloom
Pronouns: He/him
Age: 39
Grew up in: PA and NY
Job Title/Organization or Company: Owner, Mitch’s Provisions
Background and Education: I studied Nutrition in undergrad at NYU and was eventually drawn to Public Health Nutrition systems and cultural issues. Right after undergrad, I served in Peace Corps in Togo, West Africa doing projects with truly inspiring partners in community health and hygiene. After returning to the US, I completed a Master’s degree at NYU’s Gallatin School investigating food landscape and community health initiatives across public and private sectors. My master’s thesis became the groundwork for my 2014-2015 Smorgasburg stand and catering company with which I sourced local ingredients to showcase stories and recipes from Togo. While I continued food education and food systems work with charter schools and community groups around NYC, I was ultimately pulled into the magic, spectacle, hospitality, and creativity of the NYC restaurant world. In 2017, I began managing restaurants, projects, and culinary residencies for incredible chefs like Top Chef Champion Ilan Hall and Michelin-Starred Chef Geroge Mendes until the pandemic hit New York. Restless in the pandemic and obsessed with marrying my dual loves of food systems work and hospitality, I started Mitch’s Provisions in June of 2020 in my neighborhood of Bed Stuy, Brooklyn under a single 10ft x 10ft tent at Bed Stuy’s iconic Bed Vyne Brew bar. What started there by the grace of Bed Vyne Brew’s partnership as a once weekly roadside CSA pick-up and little shoppable farm stand is now a bricks and mortar specialty grocery store open 7 days a week, offering everything you would find at your favorite NY farmers markets and more.
One word you would use to describe our food system: Participatory
Food policy hero: Marion Nestle
Your breakfast this morning: Graziella Coffe Co coffee with Ronnybrook cinnamon butter, Lancaster Farm Fresh Co-Op Gold Rush apple, and a Heermance Farm hard-boiled egg.
Favorite food: Chicken wings
Favorite last meal on Earth: Omakase
Favorite food hangout and why: Hart’s. I don’t get out much these days, so when I do, Hart’s masterful preparations of seasonal ingredients alongside a great martini and natural wine is the perfect 1.5 hour oasis.
Social media must follow: @ilanhall, @onelovecommunityfridge, Carla Lalli Music
Natalie Cruz
Pronouns: She/her
Age: 38
Grew up in: Upper West Side of Manhattan
Job Title/Organization or Company: North American Food Systems Network
Background and Education: I’m a sustainable food systems educator and writer who specializes in highlighting the interconnected components of our food system, including food production, distribution, access, and consumption through a decolonized lens. My goal is to empower individuals, communities, and organizations with knowledge and skills to make informed food choices and support a more sustainable, equitable, and healthy food system through education, curricula, and storytelling. I am currently pursuing my Master’s degree in Human Rights at John Jay College.
One word you would use to describe our food system: Tireless
Food policy hero: José Andrés
Your breakfast this morning: Homemade oat milk latte and honey turkey grilled cheese
Favorite food: Crispy french fries – I can’t resist!
Favorite last meal on Earth: My aunt’s sancocho with white rice on the side
Favorite food hangout and why: I love any cafe with stellar coffee/pastries and that has outdoor seating where I can people watch.
Social media must follow: A Growing Culture – Substack
Neeti Jain
Pronouns: She/her
Age: 30
Grew up in: India, Singapore, and Los Angeles
Job Title/Organization or Company: Strategic Partnerships Advisor, NYC Mayor’s Office of Food Policy
Background and Education: I am an environmental scientist and environmental justice practitioner, working at the intersection of food and climate for the NYC Mayor’s Office of Food Policy. I have a bachelor’s degree in ecology and evolutionary biology from the University of Chicago and a master’s degree in environmental science from the Yale School of the Environment. I am also an adjunct faculty member at New York University, where I teach a graduate course on topics in sustainable development, including food, agriculture, and cities. At my core, I am a storyteller. Previously, I have worked with cultural institutions like natural history museums to tell better and more inclusive stories about the environment. And, as a producer for a nonprofit called the Story Collider, I teach scientists how to tell stories to make their research more accessible and engaging for public audiences. Now, in my role at the Mayor’s Office, I use storytelling to advocate for climate action and food systems transformation.
One word you would use to describe our food system: Reparable
Food policy hero: Cesar Chavez
Your breakfast this morning: A cup of Sleepytime tea and a protein bar
Favorite food: Pav bhaji, an Indian street snack consisting of a spicy vegetable stew served on hot buttered buns
Favorite last meal on Earth: The perfect chocolate chip cookie (two kinds of sugar, two kinds of chocolate, a crisp base with a chewy interior, with a light dusting of sea salt) and a tall glass of oatmilk.
Favorite food hangout and why: Farmer’s markets in the summer—there’s nothing better, in my opinion, than spending a warm weekend morning strolling through the market smelling fresh stone fruits, meeting the local vendors, buying too many jars of jam, and feeling like a part of a community.
Social media must follow: Melon be Smellin’
Oscar Gomez
Pronouns: He/him
Age: 35
Grew up in: Libano – Colombia
Job Title/Organization or Company: Director of Logistics, Rethink Food USA
Background and Education: I grew up in a small town in the central region of Colombia, in an area called Tolima, where I completed my high school education. I later moved to Bogotá, where I earned a degree in Economics and specialized in public contract management. Early in my career, I worked with some of the poorest communities in one of Colombia’s most underserved regions. There, I learned the vital role food plays in building strong, resilient communities—and the deep value of sharing and solidarity. After teaching economics, I worked as a project manager in the finance department at Sanforb. Upon immigrating to the United States, I joined Rethink Food in 2021 as a driver. Through that role, I experienced firsthand the urgent need for food in our communities and became deeply passionate about finding ways to support people facing food insecurity. I also became acutely aware of the scale of food waste in New York and the importance of providing free, nutritious meals. Today, I serve as Director of Logistics at Rethink Food. I am driven by a strong commitment to workforce development and empowering others in my community to thrive through purpose-driven, impactful work.
Food policy hero: My mother, Martha Jaramillo, taught us from a young age—despite often struggling to put meals on our table—that food is meant to be shared. She always reminded us of the value of sharing—not just with family, but with strangers too. In Colombia, we say “Donde come uno, comen dos”—“If there’s enough for one, there’s enough for two.” That saying has stayed with me throughout my life. It’s a principle I carry in my heart, and a reminder that small acts of kindness are what truly change the world.
Your breakfast this morning: A delicious Colombian coffee, bread, and a banana.
Favorite food: Bandeja Paisa and I also love Tonkotsu ramen
Favorite last meal on Earth: Bandeja Paisa
Favorite food hangout and why: My favorite hangout spot is Colombian House restaurant in New Rochelle, NY. they always have freshly baked bread, and the smell is just amazing. I also love the food court at H Mart in Yonkers; they serve the best ramen you can get at that price.
Social media must follow: Rethink Food, Oscar E Gomez
Paul Kwon
Pronouns: He/him
Age: 38
Grew up in: Michigan, South Korea, and Massachusetts
Job Title/Organization or Company: Food Pantry Coordinator, Cabrini Immigrant Services
Background and Education: I survived the pandemic by volunteering at the CIS-NYC Food Pantry; then one day, they offered me the coordinator position. In 2022, I oversaw the pantry’s relocation from Chinatown to Inwood, where we started a partnership with the Church of the Good Shepherd and a small army of volunteers to run a weekly food distribution. There is so much food insecurity, and we fight the good fight: in three years, we’ve given out over 1 million meals! The pantry serves nearly 400 families a week with a food package that I endeavor to ensure is healthy (45% fresh produce) and culturally appropriate for our largely Dominican population. On top of our regular distribution, in 2024, I started “Inwood Meals-on-Heels,” a program that provides door-to-door deliveries for 50 local clients with disabilities. Prior to working in a food program, I worked as pastor while receiving my masters’ degrees (MDiv and ThM) from Torch Trinity Graduate University in South Korea. I also have a BA in English from Trinity College in Hartford, CT.
One word you would use to describe our food system: Jenga
Food policy hero: Jeff Chen, Program Manager at the Grand Street Guild, who started his own pantry, which is a health program disguised as a food program. He received an MS in data analytics and public policy so that he could take what was happening on the ground to academia and (eventually) policy makers. He’s a legend (and the best man at my upcoming wedding).
Your breakfast this morning: Coffee and a breakfast sandwich at G’s Coffee Shop in Inwood
Favorite food: Chicken Burritos
Favorite last meal on Earth: Too hard!
Favorite food hangout and why: To Sok Chon in Palisades Park, NJ. Their soon dae guk is so good!
Social media must follow: Cabrini Immigrant Services
Samia Lemfadli
Pronouns: She/her
Age: 30
Grew up in: Brooklyn, NY
Job Title/Organization or Company: CEO and Founder, Change Food for Good
Background and Education: My name is Samia Lemfadli. I’m a Brooklyn native, technologist, and emerging environmental scientist with a deep passion for sustainable agriculture. As the daughter of a first-generation Moroccan farming family, I’ve long been drawn to the idea of food systems as tools for building autonomy and agency. My experiences with food insecurity led me to begin volunteering at community gardens and nonprofits across the East Coast at age 19, in the hopes of launching my own nonprofit focused on hydroponics for food security. As a graduate of Web Development Immersive programs, I’ve applied my technical expertise to improve workforce strategies and build infrastructure for mission-driven organizations across NYC and beyond. In 2018, I launched Change Food for Good and since then, we’ve provided free training to over 1000 participants in the intersections of sustainable agriculture, technology & construction. My lived experience within the workforce development system has enabled me to help secure over 400 job placements throughout my career. In the process of building Change Food for Good, I found my love of the sciences and recently, returned to college to study Environmental Science (with the help of a professional development grant from the Claneil Foundation) and I’m excited to (finally) graduate in mid-May of this year. My goal is to continue using technology to drive the development more sustainable, accessible, and equitable food systems from the ground up.
One word you would use to describe our food system: Inequitable
Food policy hero: Duron Chavis and Ron Finley
Your breakfast this morning: Oatmeal with Roast Bananas & Chocolate Chips with a Hazelnut Cinnamon Coffee
Favorite food: Moroccan Couscous with Lamb Sauce
Favorite last meal on Earth: Korean BBQ & Hotpot
Favorite food hangout and why: Family dinners at my brother’s house or my house. We always say we’re just going to do a low-key dinner, nothing too over the top and somehow, end up cooking 5 course menu, trying out different cuisines or recipes (or showing off some dish we recently mastered) and belly laughing the whole time. It’s loud and busy and chaotic in the kitchen, but feels grounding to me.
Social media must follow: Change Food for Good – Instagram, TikTok, LinkedIn
Sarah (Sol) Bacio
Pronouns: She/they
Age: 26
Grew up in: Pasadena, California
Job Title/Organization or Company: Assistant Project Director, East New York Farms
Background and Education: I graduated from NYU in 2021 with my degree in Public Health and Sociology. My interest in Food Justice stems from my work in community health and mutual aid. In 2020, I co-founded the Los Angeles based mutual aid organization, Farm2Power, which delivers free CSA produce to Angelinos in need of food support. In 2023, I received my certificate in Urban Farming and Horticulture from the New Roots Community Farm in the Bronx. Currently, I work as the Assistant Project Director at East New York Farms in Brooklyn and oversee all community engagement efforts including our seasonal farmers market, paid youth internship program, and community garden assistance program. My work engaging the ENY community in urban agriculture and food justice builds upon our mission of increasing opportunities for healthy living, sharing ancestral farming practices, and increasing economic development in East New York. It has been an honor to work with the ENY community for the past 2 years, and I am excited to continue learning and growing with the community.
One word you would use to describe our food system: Unjust
Food policy hero: Our Youth Food Justice Organizing Interns, who organize advocacy workshops and actions around food justice topics in the city!
Your breakfast this morning: Chicken and waffles
Favorite food: Tacos
Favorite last meal on Earth: All you can eat sushi/sashimi buffet
Favorite food hangout and why: The ENY Farmers Market! So many fun activities, amazing food vendors from ENY and affordable fresh produce.
Social media must follow: Palestinian Heirloom Seed Library, Truelove Seeds
Tyrena Barrow
Pronouns: She/her
Age: 39
Grew up in: Pittsburgh, PA
Job Title/Organization or Company: Founder, CUNY Law Community Fridge
Background and Education: I am a first-generation college graduate and first-generation law student from a working-class family. As a 2L at CUNY Law I created, facilitated and directed the CUNY Law Community Fridge. The CUNY Law Community Fridge is a mutual aid effort launched to give students a meaningful voice in choosing what food is offered to students facing food insecurity and dismantle any barriers preventing students from academic achievement in law school. Through my team’s efforts, students gained access to fresh produce of their choice weekly on campus, and over 120 grocery store gift cards were given out to students for the grocery store of their choice throughout the semester with balances ranging from $50-$85. My motto is “To feed someone is to love them,” and I am honored to serve my community.
One word you would use to describe our food system: Painful
Food policy hero: The Black Panther Party for starting a free breakfast program for school children. It instilled in me the idea that if the systems that currently exist won’t feed us, we will feed each other while we apply pressure on them to implement changes.
Your breakfast this morning: Sausage links, Honey Bunches of Oats: maple and pecan cereal with almond milk.
Favorite food: Fancy burgers and truffle fries
Favorite last meal on Earth: Take me to a Chinese Buffet, I need options.
Favorite food hangout and why: Native Restaurant and Lounge in Brooklyn, a Black and Women owned business. The West African food is delicious, and the vibes are impeccable.
Social media must follow: CUNY Law Community Fridge
Victoria Leahy
Pronouns: She/her
Age: 27
Grew up in: Staten Island, NJ
Job Title/Organization or Company: Director of Policy & Planning, Homeless Services United
Background and Education: I am born and raised here in New York City. Currently, I am working as the Director of Policy & Planning at Homeless Services United, where I focus on advocacy related to the needs of shelter and homeless services providers, which has recently included looking at food quality in shelters. Most recently, I served as Chief of Staff to New York State Assemblymember Steven Raga (Queens, NY), where I oversaw the office’s legislative portfolio and budget initiatives. Previously, I served as Chief of Staff at Woodside on the Move, where I focused on the organization’s legislative and policy advocacy initiatives, and setting up planning for a new community fridge. Before that, I served as the Executive Director to former New York State Assemblymember Brian Barnwell (Queens, NY), where I directed community partnerships, research, and office administration. I am currently pursuing my JD at Fordham School of Law, where I am a member of the Stein Scholar Honors Program in Public Interest & Ethics, a staff editor for the Voting Rights & Democracy Forum, a staff editor for Environmental Law Review, and previously served as the Community & DEI Chair for Fordham First Generation Students (F1GS) for the 2023-2024 academic year. I graduated from Fordham University in 2019 with my BA in Political Science
One word you would use to describe our food system: Disjointed
Food policy hero: I recently read a journal article by Etienne Toussant called “The Abolition of Food Oppression,” which really expanded the lens in which I viewed food justice and the legal arguments that support it.
Your breakfast this morning: Overnight oats + coffee!
Favorite food: Lentils. They’re just so versatile!
Favorite last meal on Earth: My mom’s arepas
Favorite food hangout and why: I’m a big fan of any night market, especially the Queens Night Market! Love being able to meet new vendors and try new things.
Social media must follow: Vegan.nyx, Vegan_nyc
Yanir Cedeno
Pronouns: She/her
Age: 32
Grew up in: San Pedro de Macorís, D.R.
Job Title/Organization or Company: Culinary Nutrition Educator, SBH Center for Culinary Medicine and Teaching Kitchen
Background and Education: My line of work and passion have always centered on giving back and being of service. Although I was born in New York, I grew up in a small town where I was constantly surrounded by food, community, and acts of generosity. That environment shaped me, and I naturally gravitated toward careers rooted in service and care. After earning my bachelor’s degree in Community Health and Nutrition from Lehman College, I worked across various settings, from farmers markets to hospitals, advancing food justice and equity throughout New York City. My focus has been on culturally relevant education, health literacy, engagement, and community-led solutions for neighborhoods in need. I hold a Master of Public Health in Public Health Nutrition from CUNY Graduate School of Public Health and Health Policy. Looking ahead, my goal is to remain in the public service sector and help reshape how we deliver care through personalized approaches that honor who we are, what we have around us, and what’s within reach in our communities.
One word you would use to describe our food system: Underserved
Food policy hero: Everyone nominated for this!!!
Your breakfast this morning: Shakshuka with ham and potatoes, topped with a little bit of feta and avocado
Favorite food: Anything Caribbean cooked in coconut milk
Favorite last meal on Earth: A kingfish fillet with coconut sauce and rice and peas, served with shredded cabbage and carrots, avocado. Honorable mention, my grandmother’s rice and beans with ground beef.
Favorite food hangout and why: Little Italy in the Bronx. Arthur Avenue is my favorite food hangout. It’s full of heart, color, and culture. You can find everything from incredible Italian food and fresh-baked bread to handmade mozzarella, amazing Dominican dishes, authentic Mexican spots, and cozy Albanian coffee shops. It’s just like experiencing a tiny bit of New York City, all within about a mile. Located in the heart of the Belmont, it’s a place I frequent often for work, and every visit is a new introduction to the rich mix of flavors, people, and sounds that make this city one of the greatest in the world.
Social media must follow: SBHTeachingKitchen
Yesenia Arrunategui
Pronouns: She/her
Age: 35
Grew up in: New Jersey
Job Title/Organization or Company: Chef Educator and Programs Coordinator, The Sylvia Center.
Background and Education: My journey in food education and policy began when I moved to New York City to pursue an education at the Natural Gourmet Institute for Health and Culinary Arts (now known part of the Institute of Culinary Education). It was here that I discovered food’s potential as a transformative source of knowledge and empowerment. I learned how the ingredients we choose and the way we prepare our food can have profound effects on our health, environment, and communities. This realization sparked my passion for using food as a tool for positive change. After culinary school I became an educator for major organizations and nonprofits such as the Department of Health and Mental Hygiene, Wellness in the Schools, The New York Botanical Garden, and my current role as Educator and Program Coordinator with The Sylivia Center. I also volunteer as Membership Engagement Coordinator for the Washington Heights and Inwood (WHIN) Food Council. Whether I was cooking outside in the neighborhoods, public schools, or in an organic garden space, I was able to connect first hand with our communities. This led to conversations about their hopes for progress and accessibility when it came to health and food for their families. Being a first generation Latina myself, this connection further inspired my drive to continue the work in food policy, to be of service to overlooked cultures, immigrants, and races that really make up this city.
One word you would use to describe our food system: Fragmented
Food policy hero: Marion Nestle
Your breakfast this morning: Coconut milk yogurt. And coffee, of course.
Favorite food: Tacos
Favorite last meal on Earth: Mofongo! Mashed up plantains with garlic and crispy pork. Preferably de cangrejo(crab), but I’m not picky.
Favorite food hangout and why: My mom’s or grandma’s kitchen. There is always coffee, food, and snacks at the ready.
Social media must follow: MyWhiskandMat, SylviaCenter, WHINFoodCouncil
