Stacy Carroll holds a masters degree from Wagner College, and has spent the majority of her career as an event planner, and consultant for the hospitality and consumer food industries. At Hungry Harvest she is the face of partnerships, working to connect organizations with actionable opportunities to increase their sustainability efforts, and join the fight against food waste and hunger. Most recently, she was an invited educator on the topic of food waste for the James Beard Foundation/Chef Action Network Bootcamp at Glynwood Farm, NY. She resides in the District of Columbia with her partner and their Yorkshire terrier, Little.
Kaimana Chee is the Executive Chef of Uncle’s Hawaiian Grindz, a modern Hawaiian restaurant located just north of Baltimore, MD. Additionally, he is a Culinary Concierge Chef for Hampton Creek and an advocate for their “Just” product line promoting sustainable and healthier food products across the nation. Chef Kaimana was born and raised in Hau'ula, HI, a small town on the north shore of O'ahu. Growing up in the “catering business,” Kaimana learned his craft from his parents, grandparents, and other relatives who specialized in traditional Polynesian, Hawaiian and Asian cooking techniques. While he never attended formal culinary school, Kaimana honed in on those techniques through his travel across the continental U.S. and Japan.
jonathan deutsch, ph.d.
Jonathan Deutsch, Ph.D., is Professor of Culinary Arts and Food Science at Drexel University. He is the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center. At Drexel, he oversees the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion, and inclusive dining. He is the author or editor of seven books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.
Spike Mendelsohn developed a love for cooking at a young age while spending most of his childhood at his grandfather’s restaurant in Montreal. The idea of family and food carried over into Spike’s culinary career when he opened his first Good Stuff Eatery in Washington, D.C., alongside his family in 2008. With overwhelming support from the D.C. community, Spike released a cookbook and also opened We, the Pizza. Not only is he a major player in the food industry, Spike uses his platform to advocate for good food policy, which includes curbing food waste to feed hungry mouths and help the environment, and the need for accessible, healthy school lunches nationwide. D.C. Mayor Muriel Bowser appointed Spike as Chairman of the D.C. Food Policy Council in 2015, which brings local stakeholders and experts to create an equitable, sustainable food system for our Nation’s Capital. Additionally, Spike serves as Chef Ambassador to CARE International and Chef Contributor to DC Central Kitchen. When he’s not in the kitchen and on Capitol Hill lobbying for food policy, Spike loves to travel the world to explore different cuisines and cultures. His next big adventure: fatherhood, with the birth of his first child in 2016.
Jenn Yates is a food and agriculture systems consultant who has spent the last two decades crafting winning advocacy and strategic communications campaigns. At the Union of Concerned Scientists, Jenn engaged experts and the general public to build support for a healthier, more sustainable food system. Her efforts have helped change the public discourse on how food is produced in the U.S. and taught consumers how to identify and support better alternatives. Jenn previously ran the field operations for two hotly contested political campaigns, worked for a prominent member of Congress, and coordinated the fundraising volunteer program at the Venice Family Clinic in Los Angeles. Jenn holds a Master’s degree in Environmental Science and Policy from Johns Hopkins University and an undergraduate degree in Political Science and Mass Communications from the University of California, Berkeley.