Jennifer has been an entrepreneur and advisor in the food-tech space since 2011. She got her start in the food industry as the Director of Operations for Basis Farm to Chef, an NYC-based distribution company specializing in locally grown products. She has spent time as a WWOOF volunteer in Italy, learning the basics of growing and preparing produce as well as the community needs and models of small-scale local food systems. Jennifer joined the board in 2013.
Miranda is a registered dietitian, natural foods chef and self-proclaimed veghead constantly in pursuit of the optimal balance of delicious, clean, and nourishing food. She is passionate about cooking wholesome and health-supportive dishes and revel in sharing the eating experience with loved ones. i have also been known to enjoy a good tequila on the rocks or a glass of wine and truly believe that balance is key inside and outside the kitchen. She currently works with brands, websites, and magazines on content and recipe development as well as offer nutritional counseling for private and corporate clients.
Jordan Schneck explains the intuitive strategy that launched the famous Impossible Burger
Emilie Baltz discusses the complex experiences that we associate with food.