Inspired by her maternal grandmother, Joyce Lin-Conrad has worked in food and education for the past 16 years. She started her career as a line cook at The Ritz-Carlton; worked as a private chef in Boston, Seattle, and Silicon Valley; taught cooking at the Edible Schoolyard in Berkeley; helped launch the environmental education nonprofit Education Outside within San Francisco Unified School District; and most recently was head of experiential programs at the edtech startup AltSchool.

Joyce is a graduate of Princeton University and the Cambridge School of Culinary Arts. Her immigrant parents indoctrinated her well: she would eat the classic Taiwanese breakfast of hot, sweet soymilk with a sesame-green onion bun stuffed with egg every morning (and evening) if she could.


Katie Storch is a member of Bay Area Youth Agency Consortium AmeriCorps. She recently graduated from Hobart and William Smith Colleges in New York, where she studied sociology and elementary education. She spent the past two summers working at a vegetable farm in Virginia. She learned the seasonal nature of produce, and the importance of knowing your farmer and their goals. Most importantly, she has an appreciation for what it really takes to grow food: plenty of sweat, but never any tears!

Katie loves waking up to a bowl of yogurt with homemade granola and lots of coffee before embarking on her day.




Ron Machado is the principal at Harvey Milk Civil Rights Academy. He began his educational career in San Francisco Unified School District as a 4th-grade teacher at Visitacion Valley Elementary, worked as an instructional reform facilitator at Malcolm X Academy, and was principal of Miraloma Elementary for eight years. His educational philosophy is based on the belief that all students can learn and thrive given a caring and nurturing primary educational experience, proficient and committed leadership, and a knowledgeable and passionate team of educators. He believes that a quality education is a right, not a privilege.

Ron received his bachelor’s degree and teaching credential from California State University. After several years of teaching, he pursued his administrative certification and master’s degree in elementary education from UC Berkeley. He doesn’t really eat breakfast.


Zoe Phillips has been feeding school communities for the past five years, first with the East Bay Waldorf Teacher Training as a chef and for the past two years as the general manager of Acre Gourmet. Her favorite breakfast is an egg sandwich.

Zoe’s interest in food started young and has yet to waiver. She was the bagel store clerk learning how to make whitefish salad from the bubbies, the art college student more interested in local cheeses and honeys, and a yurt-living, organic-farming, natural-foods chef throughout her twenties. She believes eating in community is one of the most civilized acts we can teach our children.


Arden Bucklin-Sporer grew up in San Francisco and walked to school each morning after a great breakfast. She carried her lunch in a metal lunch pail that smelled of old bananas and tuna fish. She never much liked the healthy lunch her mother packed for her, but as she grew older, learned to appreciate it. She raised her three boys in San Francisco and fed them a nutritious breakfast every morning and packed healthy lunches that they in turn did not appreciate. It all turned out okay, and they grew up to be fine young men. 

Arden is the co-founder and was the CEO of Education Outside, a nonprofit committed to teaching science, stewardship, and sustainability in public schools around the Bay Area. She is the co-author of How to Grow a School Garden: A Complete Guide for Teachers and Parents (Timber Press 2010), and has worked in the school garden arena for several decades. Arden is a gardener, birder, terrible piano player, and great admirer of the natural world. Her favorite breakfast is black beans, a fried egg, corn tortillas, and good salsa accompanied by a strong cup of black coffee.