Presenting the 2025 ASU graduate cohort transforming food systems

We are thrilled to introduce Arizona State University’s 2025 cohort in the Graduate Certificate in food policy and sustainability leadership and Master of Science in sustainable food systems. This year marks our 7th cohort of professionals from across the country who are advancing solutions for a more resilient and equitable food future.

Committed to shaping food and farm policy in the public interest, this dynamic group of 36 leaders represents 19 different states, 2 countries, and a wide range of professions, including educators, artists, advocates, farmers, entrepreneurs, storytellers, and numerous other positions. This cohort showcases remarkable diversity in terms of ethnicity, nationality, and race.

These rising stars represent business, nonprofit, and academia, modeling the community necessary for food system transformation. They’re passionate about climate-smart agriculture, food waste reduction, and community gardening. They’re dedicated to school food reform, racial equity, and food sovereignty. They're eager to transform public policy to create inclusive, diverse, and resilient food systems.

They are the future of food.

Meet the leaders:

Jayme Accalia

An Arizona native, Jayme Accalia is a culinary educator and sustainability advocate who believes food is one of the most powerful ways to connect people and strengthen communities. She teaches dual-enrollment Culinary Arts and Hospitality courses at Central Arizona College and works with high school students to explore how food, culture, and sustainability intersect in everyday life. Beyond the classroom, Jayme is deeply involved in community work, from supporting Empty Bowls events to creating a school pantry to ensure students have reliable access to meals. She believes all students should receive free, nourishing school meals, and sees building strong connections between schools and local food producers as one pathway to achieving that vision. Grounded in her passion for both teaching and advocacy, Jayme continues to bridge classrooms, kitchens, and communities in pursuit of a more equitable and resilient food system.

Amy Ballard

Amy E. Ballard is passionate about bringing people together through food, gardening, and community. She serves as the Community Gardens Coordinator for the City of Raleigh, where she helps neighborhoods start and sustain gardens that grow more than just fresh produce — they grow connection, resilience, and pride. Amy also teaches as an adjunct horticulture faculty member, sharing her love of plants and sustainable growing practices with students of all ages. Over the years, she has worked with nonprofits, schools, and grassroots groups to create programs that make healthy food more accessible and empower people to learn new skills. Whether leading workshops, coordinating volunteers, or collaborating on new projects, Amy is driven by the belief that food is a bridge between people and a catalyst for change. She loves seeing communities thrive when they have the tools, knowledge, and space to grow their own food together.

Erin Baumann

Erin Baumann is the Sowing Seeds Program Manager at a non-profit in the mountains of Colorado, where she manages and teaches their garden education programming. Her love of local food and getting her hands dirty began during her time at Gustavus Adolphus College, where she earned a Bachelor of Arts in Sustainability Studies and Spanish. She was also the manager of the college farm. Before arriving at her current employment, Erin spent time teaching at an environmental learning center and serving two terms as a FoodCorps service member. She now resides in Eagle, Colorado, at a nonprofit that blends her passions for being outdoors, gardening, and environmental sustainability. She is also a volunteer at a number of local organizations.

Daelyn Benally

Daelyn Benally is from the Navajo Nation and is deeply involved in food system transformation work in the Four Corners region. She holds a Bachelor’s degree in Sociology and Human Services from Fort Lewis College and a certificate in Regenerative Food Systems. Since graduating, she has served as an AmeriCorps member, supporting food access through the Fort Lewis College food pantry, The Grub Hub, and with The Good Food Collective for culturally relevant foods in La Plata County. Beyond food access, she has training in food production, having been a farmer in training with The Old Fort at Hesperus, a former boarding school site. She is currently a Farmer in residence with Bidii Baby Foods, a Navajo-owned business dedicated to uplifting young farmers and strengthening Indigenous foodways.

Sean Bourke

Sean Bourke brings unique perspective to food systems through diverse experiences spanning farm to table, and handwritten journals to SQL. He comes from a lineage of restaurant owners, gardeners, cooks, and do-it-yourselfers. Growing up in Detroit with ties to the natural landscapes of northern Michigan, he experienced the contrast of suburban and rural. He earned a Creative Writing degree while working at a Five Guys, where his journey unknowingly began. It includes produce departments, bars & restaurants, breweries, farmers markets; a culinary internship at a restaurant on a vegetable farm in northern Michigan; serving as a FoodCorps AmeriCorps member improving food access in Detroit; and managing operations for farms, wineries, and cannabis producers. Sean is currently working in AI training, and as a bartender. He combines analytical thinking with hands-on food system knowledge. His vision centers on building a reputable identity for foods, beverages, and related products from Michigan’s agriculture.

Shelly Brandenburger

Shelly is a dietitian and long-time college professor, currently serving as the program director for dietetics at Minnesota State University and President Elect for the state dietetic association. She is a hard-core foodie who has taught a sustainable food systems general education course for years and spends her free time as a small-scale producer and chicken mom on her acreage. Shelly is interested in getting more involved with advocacy and policy; hoping to gain policy knowledge and increase her involvement in activities to improve food justice and build a more sustainable food system in America.

Veronica Durant

Veronica Durant serves as a Development Coordinator at Boys Town Central Florida, where she supports at-risk children and families through partnerships to connect individuals with resources aligned with their missions. In her role as Event and Logistics Lead at US Hunger, she travels nationally to support initiatives providing nutritional, easy-to-prepare meals to over 53 countries. Raised across Florida, Arizona, and Colorado, Veronica's passion for food systems was cultivated by a widespread family of farmers and cooks, notably her Moroccan Jewish grandmother, who taught the value of food and language in uniting people. Her advocacy work includes conducting policy reviews and working with congressional leaders and White House staff on international budget legislation. She enjoys volunteering at organizations such as the University of Florida’s Field & Fork Pantry, Second Harvest Food Bank, and the Society of St. Andrew demonstrating her commitment to reducing food waste and supporting vulnerable populations. With this, she aims to improve pathways for food waste reduction in schools, shelters, and low-income communities.

Nikki Dutta

Nikki Dutta is a Scientific Program Officer at the Foundation for Food & Agriculture (FFAR), where she supports the Cultivating Thriving Production Systems Priority Area. In this role, she advances research topics across the animal agriculture landscape, focusing on animal health and welfare, sustainability, and One Health. Her portfolio includes supporting the International Consortium for Antimicrobial Stewardship in Agriculture (ICASA) and managing the Veterinary Student Research Fellowship program. Prior to joining FFAR, Dutta worked in the environmental services sector, providing technical support on environmental health, safety and compliance. Dutta is currently pursuing a graduate certificate Food Policy and Sustainability Leadership from Arizona State University. She previously earned a master’s degree in sustainability management from American University and bachelor's degree in international business and management from Dickinson College. Outside of work, Dutta enjoys cooking, traveling, cycling, and - whenever possible - making friends with dogs and your fur companions.

Marie Ehui

Marie works with the African Development Bank’s Department of Agriculture and Agro-Industry, where she supports the implementation of flagship programs designed to strengthen food security and build agricultural resilience across Africa in light of the COVID-19 pandemic and the Russia Ukraine war, which have disrupted economies and food systems. These initiatives focus on increasing agricultural productivity, improving access to quality seeds and fertilizers, and providing smallholder farmers with technical expertise and climate-smart technologies, helping communities withstand climate shocks and economic challenges. With a strong background in humanitarian aid and sustainable development, Marie has worked with the United Nations World Food Programme and other international development agencies, experiences that deepened her commitment to resilience-building in fragile and conflict- affected contexts. She holds a master’s degree in International Affairs from George Washington University. Marie is passionate about creative, practical solutions that meet urgent food needs while supporting long-term development goals, not only in Africa but beyond.

Erin Epel

Erin is a sustainability professional dedicated to advancing resilient and equitable food systems. With experience in ingredient sourcing, supply chains, and sustainability education, she first discovered her passion for food systems as an undergraduate sustainability student at Arizona State University, where she explored how everyday choices—especially diet—can drive change. After graduating, she worked in the food manufacturing industry as a sustainability and sourcing specialist, connecting farmers around the world with manufacturers and leading efforts to transition ingredients to organic, regenerative, and local sources. In addition to her sourcing work, she led initiatives to reduce single-use packaging by introducing recyclable, compostable, and post-consumer recycled alternatives. Erin later expanded her impact internationally when she moved to Spain to develop and deliver sustainability curriculum for rural schools, focusing on sustainable diets, food security, and regenerative agriculture. She has since returned to ASU to pursue her master’s degree in Sustainable Food Systems as a NextGen Scholar, while also working in instructional design to support the development of ASU’s online courses.

Kate Ginder

Kate Ginder consults with the Rhode Island Department of Education as a Farm to School Coordinator, where she supports the Rhode Island Farm to School Institute. She began her work in Food Systems as a FoodCorps Nutrition Service Member in the Providence Public Schools and continued her involvement as part of the FoodCorps Alumni Advocacy Leads program. She earned her B.A. in Economics with a minor in Exercise Sports Studies from Smith College, where she explored her passion for nutrition and health behaviors. She went on to teach high school math and earned her M.Ed. in Secondary Education from Rhode Island College. Kate was born and raised in Maine. In her spare time, she enjoys playing ice hockey, reading, and trying new coffee shops! Kate is excited to expand her knowledge of food systems and learn from forward thinkers in the field!

Adina Guntermann

Adina Guntermann is a passionate sustainability professional with a strong interest in food systems, environmental equity, and regenerative agriculture. She holds a Bachelor of Science in Sustainability with a certificate in Sustainable Food Systems from Arizona State University. As an undergraduate, Adina completed her capstone project focused on the ASU Garden Commons, producing a short film that highlighted hands-on, experiential learning and the role of community gardening in food education. After graduating, she went on to serve as an Associate Sustainability Manager at HNI Corporation, where she led initiatives to promote and communicate the company’s sustainability goals across diverse audiences. Now pursuing her M.S. in Sustainable Food Systems at ASU, Adina is focused on exploring the intersection of food policy, environmental sustainability, and equitable food access. She is passionate about addressing food insecurity and driving systemic change through policy and practice, with a vision of building resilient, inclusive food systems. During this next phase, Adina is eager to gain hands-on experience in an agricultural setting where she can deepen her understanding of regenerative practices, strengthen her connection to the land, and better inform her approach to sustainable food systems — from seed to sustenance.

Melissa Gurevitch

Melissa is originally from Atlanta, GA and earned her Bachelor's Degree in Environmental Engineering from the University of Georgia. She has over 5 years of Farm to School and garden education experience serving as a FoodCorps/Americorps service member and working as a school garden teacher and manager at two DC Public Charter Schools. During this time, she completed her Masters in Public Health online from the University of Alabama at Birmingham. Currently, Melissa is a Farm to School Specialist at the DC Office of the State Superintendent of Education.

Grace Hermann

Grace is currently an Economic Security Program Assistant at a private foundation and Law Clerk with Farm to Consumer Legal Defense Fund in Washington, DC. While earning a degree in public policy at the University of Michigan, she focused on policy work that supported food justice and sustainable food systems. Grace has worked at a food bank and an urban farm in Detroit, led progressive student organizing on campus, and supported university food procurement and agricultural policy research. Through this research and these experiences, she has seen how the current food system exploits individuals, their communities, and their environments, and wants to support the creation of a healthier and more resilient food system through policy work. In her free time, Grace enjoys cooking, gardening, and trying new fermentation experiments.

Sam Herring

Sam, a native of Bucks County, Pennsylvania, is a lifelong food enthusiast whose journey gained steam while volunteering on sustainable farms through WWOOF in Central Europe and the Balkans. This experience led him into roles ranging from food safety and quality assurance to culinary education with Row 7 Seeds. As a contributing writer for Eater and Slow Food, Sam has highlighted local food purveyors and policy changes, reflecting his interest in bridging great local food and community engagement. He holds a Bachelor of Science in Biology Education and Integrative Biology from West Chester University.

Paloma Jones

Paloma Jones is a proud New Yorker, dedicated to advancing food justice in her native city. She holds an MPH from the CUNY School of Public Health, a BS in Nutrition from Queens College, and a BA in Psychology from NYU. Paloma’s career has focused on creating healthier, more equitable food environments for young people. This includes one year as FoodCorps servicemember and four years as a Garden and Kitchen Educator with Edible Schoolyard NYC, where she led hands-on food and garden education in a Brooklyn middle school. Currently, Paloma is the Senior Youth Development Coordinator at Teens for Food Justice, managing afterschool programs, workforce development, and youth-led advocacy initiatives focused on food justice. Her work has been recognized by FoodCorps, the CUNY Urban Food Policy Institute, and the Newman’s Own Foundation, highlighting her commitment to empowering young people to lead healthier lives and advocate for systemic change.

Rochelle Li

Rochelle “Ro” Li is a digital storyteller with over a decade of experience in photography, content strategy, and visual communications. With a background in nutrition and journalism, she weaves food, culture, and community into her creative work. At FoodCorps, she led multimedia production and storytelling initiatives highlighting the joy and impact of food in schools and communities nationwide. Her photography has appeared in Boston Magazine and national campaigns for Newman’s Own Foundation, Thrive Market, and School Meals for All, respectively. She is passionate about exploring the world through food and using creative storytelling to connect people and spark positive change.

Autumn Martin

Autumn Martin MS, RD, LD received her Bachelor's degree in Nutrition and Dietetics with a certificate in Sustainable Food Systems from Northern Illinois University and a Master’s degree with a concentration in Rural Nutrition from Appalachian State University both in Nutrition and Dietetics. She has been employed since 2021, and currently is the Nutrition Services Director at the Clayton County Health Department in Atlanta, GA. She became a certified urban grower in 2023 through HABESHA Works where she led a team to help a church utilize their current assets to design, build, and maintain a community garden. Outside of work, she spends most of her free time volunteering at local farms and community gardens to present nutrition education where she demonstrates plant-based garden to table meals. She is a member of the Hunger and Environmental Nutrition Dietetic Practice Group at the Academy of Nutrition and Dietetics to gain continuing education opportunities and experiences from like-minded individuals who advocate for access to nourishing food and clean water provided by sustainable food systems.

Tamara Masri

Tamara is a farm-to-school nutrition assistant at the Rio School District in Oxnard, California. While earning her undergraduate degree at UCLA, she participated in neuroscience research and public health internships and was actively involved in Flying Samaritans, a mobile clinic serving patients in Tijuana, Mexico and Lifestyle Medicine Club. Her interests in neuroscience, longevity, and public health unexpectedly converged around food and food systems. This insight led her to pursue a minor in Food Studies. After graduating, she joined FoodCorps as a School Nutrition Corps Member at the Rio School District, where she continues to grow farm-to-school initiatives through local procurement, scratch-made menu items, farm and nutrition education, and monthly family cooking classes.

Hannah Moore

Hannah is a dedicated nutrition professional passionate about empowering students to shape their own nourishing food environments and advancing equitable, community-centered school nutrition programs. She received her degree in Translational Health–Applied Nutrition from the Honors Tutorial College at Ohio University. She also holds certificates in Plant-Based Nutrition and Global Health, which inform her holistic approach to food and wellness. As a school nutrition FoodCorps service member, she supports student-led food initiatives, strengthens cafeteria operations, and helps connect schools with locally grown, equitable foods. For her public service work and passion for expanding access to nutrition education, she was awarded the Obama-Chesky Voyager Scholarship for Public Service.

Shannon Murphy

Shannon began delving into the subjects of agriculture and food systems while completing her undergrad. Her interests were informed by an ethical commitment to integrate ecological considerations with social, economic and political factors. After graduating, she became immersed in farming and fell in love with growing and cooking food. While Shannon loved rural farming, she felt as though the scope of collective liberation and community power was limited and worked to broaden that connection. Shannon has worked as part of a national cohort of FoodCorps as well as an assistant manager within the Newark, New Jersey’s Community Food System. Throughout these experiences she was able to dive deeper into improved solutions for local food distribution. Shannon is excited for the opportunity to gain academic knowledge to accompany her professional experience and expand upon what she can do for farmers, communities, and local food initiatives. She is looking forward to taking the next step in her career and making an impact on an inclusive and resilient future food system.

Kim Nguyen

Kim Nguyen, an Arizona native, is passionate about advancing food policies that strengthen local food systems and center community needs. She earned a B.S. in Sustainability with a certificate in Sustainable Food Systems from Arizona State University in December 2024. Her interest in food systems stems from her focus on ecosystems and a hands-on love for small-scale food production through gardening and raising chickens. During her undergraduate studies, Kim contributed to the FEWS for Change project, piloting a role-playing game that engaged high school students in resource conservation in Arizona and in Australia. She also worked with the USDA Natural Resources Conservation Service, supporting outreach to community gardens across Arizona and streamlining operations at the State Office in Phoenix. She aspires to build a career in sustainable food systems, collaborating with local communities to shape policy and create meaningful change.

Kristy O'Brien

Kristy O’Brien, based in Oakland, CA, holds a BFA from the San Francisco Art Institute and a certificate in Urban Agroecology from Merritt College. At Merritt, she became a leader in the Natural History & Sustainability program, serving as the Outreach Coordinator and organizing public workshops on sustainable skills such as food preservation, natural pest management, plant-based dyeing, and mushroom foraging. As President of the Sustainability Club, she secured $25,000 for a campus-wide composting campaign, produced an instructional video, and established a paid Sustainability Coordinator position. Her passion for food justice and community resilience deepened through an internship with Fresh Approach’s mobile farmers market, where she saw firsthand the vital role of affordable, accessible fresh produce in under-served communities. Kristy’s goal is to continue this path by working for the USDA in a role that supports educational programs that empower communities, much like the one that shaped her own journey!

Brett Rapkin-Citrenbaum

Brett loves food - from seed to casserole, and everywhere in between! She has been working on farms and in gardens for about 10 years, including in learning gardens at Title I schools in Durham and as farm manager at Benevolence Farm– a nonprofit that supports formerly incarcerated women in rural North Carolina. She has also worked in a small grocery store and as a diner waitress. Brett currently works towards a more just food system through policy work with Community Food Strategies, the North Carolina Food System Advocacy Coalition, and Slow Food USA. She holds a Bachelor’s degree in political science and international relations. She loves cooking, sharing food with family and friends, and of course, eating!

Isaac Reid

Isaac Reid is the Program Associate in Food, Climate, and Environment at the Rhode Island Food Policy Council, where they collaborate with municipal leaders, educate community members on organic waste diversion, and help plan the annual RI Compost Conference and Trade Show. Prior to this role, Isaac administered the Child and Adult Care Food Program and the Summer Food Service Program for the state of Rhode Island, and served for two years with FoodCorps in Rhode Island and Oregon. Isaac has always had a passion for food systems, taking part in a work/share internship at Banyan Farms, working in the kitchen at FARMBloomington while earning a BA in Political Science at Indiana University, and doing pastry work for Nana’s Teahouse in Klamath Falls, Oregon. In their free time, Isaac enjoys gardening, learning new recipes, walking their dog through the Rhode Island wetlands, and volunteering for the Town of Richmond, RI, as the Wellness Committee Clerk.

Kierstan Rhodes

Kierstan Rhodes is an agricultural industry professional who grew up in California’s Central Valley, inspired by the state’s rich and diverse agriculture industry. With a career spanning sales, sustainability, procurement, and regulatory compliance, she has developed a strong track record of building trusted supplier relationships, leading cross-functional projects, and delivering measurable results, from cost savings and operational efficiencies to sustainability initiatives and net-zero demonstration farms. Holding a B.S. in Agricultural Business from California State University, Fresno, and backed by over a decade of experience, Kierstan is passionate about supporting farmers, advancing sustainable food systems, and driving meaningful impact across the dairy and agriculture sectors.

Rylee Richardson

Sunshine Seitz

My name is Sunshine (they/them/their) and I am ecstatic to finally start this journey of my life. I am born and raised from Kansas City, but after traveling abroad for a couple of years, I moved out to Eugene, Oregon 4 years ago. I graduated with a BA in English back in 2013, but I continued my education by completing certifications in Permaculture Design, Master Food Preservation, Plant Based Nutrition, and Culinary Arts. My food-related background apart from my certifications has included working as a WWOOFer (World Wide Opportunities in Organic Farming) in 3 countries, including the States, New Zealand and West Samoa. I have also worked in the transportation industry with United Natural Foods as my account, owned and ran a Vegan meal prep business, worked as a Produce Manger for Natural Grocers, and was a chef for Life Time Fitness Cafe. Currently, I work as an Office Assistant for my county's health centers while I complete my degree. I teach plant-based cooking classes for the Eugene Plant Based Providers and volunteer with Oregon State Extension's Master Food Preservers. My professional goal is to work for local or state government creating programs and policies that increase food access to marginalized communities/food deserts, address animal rights in agriculture, and incorporate indigenous wisdom with Permaculture design.

Becca Simon

Becca is passionate about helping communities access healthy, nutritious, and culturally appropriate food as well as work towards food sovereignty through land access and development. Becca currently serves as the Food Donor Relations Manager at 412 Food Rescue, where she works with over 750 food donors annually to help them reduce food waste. Before 412 Food Rescue, Becca held leadership roles at Grounded Strategies as the Program Manager of Land Use Policy and Director of Programming. In her previous role, Becca built strategic partnerships throughout Allegheny County, managed land stewardship initiatives, and secured funding for vacant land policy and advocacy projects. Her experience also includes serving as a FoodCorps AmeriCorps member in Ronan, Montana, where she developed farm-to-school programs and secured grants to expand school nutrition initiatives. Becca holds a Bachelor of Arts in International Political Economy and Environmental Policy from the University of Puget Sound.

Janice Suess

Her interest in food systems began a decade ago while managing a small urban farm in Santa Monica, where she was completely unqualified and developed a deep respect for grassroots food projects expeditiously. After many an odd job, from contemporary art gallery attendant to woodworking union apprentice, she returned to school to study geography with a focus on climate studies at San Francisco State University. Courses like Transforming Food and Ag Systems and Geography of Garbage and Waste Reduction sparked a lasting passion for food systems and strengthened her interest in food waste and food sovereignty. Her work as a front-of-house manager for live music venues in the Bay Area deepened her appreciation for the power of collective community experiences. She now lives in Phoenix with her best friend, where she works at a law firm and hopes to parlay the next chapter of her career into a path focused on transforming food systems through policy change and community-driven solutions. Outside of this you can catch her playing Magic The Gathering with her pod, at a metal show, or rewatching The Sopranos.

Natasha Tofil

Natasha Tofil is in active pursuit of planetary preservation. A TRUE Advisor and Environmental Compliance Manager at Sprouts Farmers Market, she leads enterprise-wide zero-waste initiatives while ensuring compliance with evolving environmental regulations. Natasha is known for turning strategic vision into measurable, on-the-ground impact—supporting Sprouts’ bold goal of achieving zero waste by 2030. Beyond her corporate role, Natasha is deeply passionate about soil health, championing regeneration and regenerative farming practices as essential pillars for a sustainable future.

Stacy Vaselenko

Stacy grew up in Southern California, where she began her career as a hairstylist before relocating to San Francisco to study fashion. During her time in the city, she developed a deep interest in Sociology, hospitality, and the growing Farm-to-Table movement in the Bay Area. This sparked a passion for sustainability and ethical practices in food systems. Stacy later decided to return to school, earning her bachelor’s degree in business from Cal Poly Pomona, focusing on sustainability, purpose-driven marketing, and the ethical challenges in agriculture. Alongside her studies, she actively participated in working and fundraising for a local food pantry, reinforcing her commitment to equitable access to nutritious food. Today, Stacy is dedicated to advancing more sustainable food practices, championing greener solutions, and working towards a future where communities have equal access to healthy, locally sourced food.

Ever Williams

Since 2015, Ever has been involved in growing, cooking, and advocating for local food. That same year, Ever began managing the student-run garden at their alma mater in DC. They worked with Kathleen Merrigan for two years at George Washington University in the sustainability and food policy department. From 2018-2019, they worked as a farm employee on certified organic small farms in rural Virginia and Atlanta, GA (their hometown), as well as line cook at an Atlanta-based farm-to-table restaurant. From 2019-2025, Ever supported farmer services and values-based procurement at Georgia Organics. They currently work at SupplyChange LLC – a firm dedicated to supporting inclusive supply chains/food systems for local procurement, including readiness for both growers and buyers. They are passionate about creating meaningful connections between farmers and buyers, supporting farmers financially, and nurturing the next generation of food leaders. They are also a chef and multimedia artist.

Meghan Wingate

Meghan grew up in Vermont where she first found a love of gardening and sustainable food systems. After graduating from Haverford College with a BA in Political Science and Environmental Studies, Meghan taught in elementary and high schools in Spain. She then completed two years of AmeriCorps service with FoodCorps in the Boston Mayor's Office of Food Access and worked as the Institutional Giving Coordinator with Food Bank for New York City.

Katie Wotus

Katie is a food justice advocate and food banker living and working in Pittsburgh, PA. In her role at Greater Pittsburgh Community Food Bank as a child nutrition outreach coordinator, she helps schools and other community organizations navigate federal child nutrition programs in addition to helping them combat food insecurity in their communities. Prior to this role, Katie served 1 year as a FoodCorps service member in Oakland, CA, interned at the Pittsburgh Food Policy Council, and earned her Bachelor's degree in Earth Science and Policy at Penn State. All of these experiences have given her unique perspectives on the state of our food systems and she is hopeful her studies at ASU will give her the skills to further advocate for food security while being mindful of the planet we call home. Outside of work and school, Katie is huge foodie - both in the kitchen and out at restaurants - and loves trying new dishes. She also spends a lot of time running and training for marathons!

Alexis Zimba-Kirby

Growing up in Iowa, Alexis Zimba-Kirby was surrounded by her community's agricultural roots. However, she initially sought a different path, moving to New York City to attend NYU. While studying French and Food Studies, Alexis reconnected with agriculture through the stories of small-scale farmers and the broader sustainable food movement. Today, Alexis leads a multifaceted career that combines her passions for farming, business strategy, and creative leadership. She supports creative solopreneurs and side hustlers in building impactful brands, developing strategic business plans, and creating sustainable growth strategies. She also operates a farmstand in Maine that features her homegrown flowers and local products from across the state. As part of her work with Good Roots, Alexis enjoys exploring new business ventures and helping farmers transform their operations into thriving, sustainable businesses. Her professional background includes managing farm operations, navigating regulatory compliance, and conducting market research. Alexis has also been a champion for sustainable food systems, building school gardens, supporting farm-to-school programs, and publishing articles on agriculture and food studies. Based in Camden, Maine, Alexis enjoys spending time at the stables, connecting with her family, and engaging in creative community projects.