Team

 
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STAFF

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Inspired by her maternal grandmother, Joyce Lin-Conrad has worked in food and education for the past 17 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 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.


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Stuti Jharkhandi is a member of Bay Area Youth Agency Consortium AmeriCorps and is a graduate of the University of Delhi. Born and raised in rural India, she decided to pursue her passion for food and community development and travelled extensively around the world after five years working in management consulting. Before recently moving back to San Francisco, she worked at Quartierhof Wynegg, a farm in Zurich, where she created recipes and menus from produce that would otherwise have been discarded.

Stuti is influenced by her grandmother's cooking based on ayurvedic principles that maximize health and minimize waste. She loves gardening, is a trained dancer, and runs a blog about food, travel, and living a healthy lifestyle on which she also occasionally shares her Hindi poetry. Stuti likes starting her day with a hot cup of ginger-cardamom chai.

 
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BOARD of DIRECTORS

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Alice Cravens grew up in San Francisco always hovering in the kitchen until her dad, who usually made delicious pancakes for Sunday breakfast, let her make crepes instead. Who knew that would open up the joys of cooking for her? It did.

Now, decades later, Alice manages Heat of the Kitchen, an active professional practice class at Ida B. Wells Continuation High School that links the powers of cooking, eating, and serving together to transferable skill building and the amazing, positive value we all have inside us. Her favorite breakfast is shakshouka (poached eggs in a spicy tomato stew, perfect for dipping bread!) when she isn’t making crepes for her family.


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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.


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Zoe Phillips has been feeding school communities for the past six years, first with the East Bay Waldorf Teacher Training as a chef and for the past three 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.

 
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PARTNERS

 
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