Nine women working at the intersection of climate change, food and agriculture were selected as the 2018 Stone Barns Exchange Fellows. This program will provide a community for these Fellows to expand their impact across disciplines, identify and tackle challenges in the food system and take advantage of the Stone Barns campus as a laboratory.
Learn more about the 2018 Exchange Fellows:
SELASSIE ATADIKA, Accra, Ghana
Selassie Atadika grew up with a broad array of food influences that spanned the space between Ghana, her country of birth, and her home in the Hudson Valley. Selassie is a founding member of Trio Toque, the first nomadic restaurant in Dakar, Senegal. She has been recognized as a one of the ‘Global Top 50 Plant-Forward Chefs’ and sought out for her thought leadership by CNN’s African Voices, the Financial Times, Danish Broadcasting Corporation, OmVärlden and Die Welt. With a clientele that spans five continents, her cuisine has been showcased at the James Beard Foundation and a State Dinner hosted by the Queen of Denmark. Selassie holds a Master’s degree in International Affairs from Columbia University’s School of International and Public Affairs and a Bachelor’s Degree in Geography and Environmental Studies from Dartmouth College.
KATY CHANG, Washington, D.C.
Katy Chang is a chef, food and wellness expert, award-winning documentary filmmaker, and founder of EatsPlace, a culinary business incubator and capital fund. Through EatsPlace, Katy provides innovative financial development services to food entrepreneurs, with a focus on supporting women and those from historically underserved communities. Katy is passionate about raising awareness around urgent and systemic challenges facing regional food systems, especially through food and film. She has been featured in The New York Times, Food and Wine Magazine and The Washington Post, as well as on the Food Network and National Public Radio.
AMY GRONDIN, Port Townsend, WA
Amy Grondin has worked in the salmon industry as a fish buyer, microprocessor and commercial fisherman in Alaska and Washington since 1993. When off the water, Amy provides commercial fishing outreach to communities and organizations. Some of her past contracts include work with Sustainable Fisheries Partnership, Ecotrust, Natural Resources Defense Council, Marine Fish Conservation Network and Ocean Conservancy. Amy acts as a liaison, bringing fishermen, farmers and culinary professionals together at workshops and conferences on sustainable food and marine science. She serves on the board of Organic Seed Alliance and is an active member of Les Dames d’Escoffier, Slow Food, Chefs Collaborative and Community Fisheries Network.
KAREN LEIBOWITZ, San Francisco, CA
A former English professor, Karen Leibowitz has shifted her energies toward mission-driven restaurants and climate change activism. Since 2012, Karen has worked as a freelance journalist, applying her academic research skills to questions of food, climate and regenerative agriculture. In 2016, she and her husband founded The Perennial, a restaurant and bar dedicated to leading the restaurant industry toward support of a healthier food system. She is also Executive Director of The Perennial Farming Initiative, a nonprofit operating an aquaponic greenhouse fueled by The Perennial’s food scraps. Karen is on the board of Zero Foodprint and regularly speaks about the intersection of food and climate change in California and beyond. She is also the co-founder of Mission Chinese Food in San Francisco and New York City.
NANCY MATSUMOTO, New York, NY
Nancy Matsumoto is a freelance writer and editor specializing in sustainable agriculture, food, health and culture. Her articles have appeared in The Wall Street Journal, Civil Eats, NPR’s The Salt, TheAtlantic.com, Edible Manhattan, Time, Organic Life and YES! Magazine, among other publications. She is the co-author of the book The Parent’s Guide to Eating Disorders: Supporting Self-Esteem, Healthy Eating & Positive Body Image at Home, winner of a National Parenting Publication award and called by one expert in the field, “the definitive encyclopedia for parents who are concerned about their children’s eating or weight.”
ARIA MCLAUCHLAN, Los Angeles, CA
Aria McLauchlan is a social impact and environmental communications professional. Aria recently co-founded Land Core USA, an organization creating soil health legislation to be introduced into the 2018 Farm Bill. She also served as communications director of Kiss the Ground, a nonprofit organization promoting healthy soil. In this role, she directed the launch of “The Soil Story,” a petition campaign that resulted in the passing of the California Healthy Soils Initiative. Previously, Aria spent a decade working in business development, branding and marketing for clients like Target, Rainforest Alliance, Ekocycle, Prana, Aveda, Lindblad Expeditions and The Wildlife Conservation Society.
ARIEL PASTERNAK, Washington, D.C.
Ariel Pasternak is the founder and CEO of Pineapple Collaborative, a company and platform celebrating women’s relationship with food and highlighting female food leaders. Ariel’s work has been featured in Forbes, NPR and Bon Appetit Magazine and serves on the junior boards of Hot Bread Kitchen in NY and FRESHFARM in DC. Ariel has prior experience in hospitality and environmental policy, and previously worked as director of branding and business development at Chaia, a seasonal taco shop in Washington, D.C. She has also served as the mid-Atlantic market manager at Stumptown Coffee Roasters and as an analyst at Monitor 360. She holds a Bachelor’s Degree in Environmental Studies and Political Science from the University of Pennsylvania. She is a first generation American.
KATHRYN QUANBECK, Davis, CA
Kathryn Quanbeck is focused on getting local and sustainable meat to market. She started her career in the meat and livestock industries as a livestock economist for the USDA. At USDA she developed a keen interest in value chains: the aggregation, processing, distribution and marketing steps it takes to get sustainable products like grass-fed beef and pastured poultry to restaurants, retailers and institutions. She left USDA to work more directly with meat processors: first on a project to build a meat processing facility in Northern California and then for the Niche Meat Processor Assistance Network, a national network of 1,600+ processors, farmers, ranchers and other professionals. Kathryn now serves as chief operating officer at Emmer & Co., a pastured poultry company in California. She has a master’s degree in Agricultural Economics from the University of California at Davis.
LAUREN WILSON, New York, NY
Ariel Lauren Wilson grew up working on her family’s seventh generation dairy farm in North Carolina. In 2013, after researching European food and agriculture policy while living in Dijon, France, Lauren moved to New York and joined the Edible Manhattan and Edible Brooklyn editorial team as their first digital editor. Since 2016, she has been the editor of all print and digital properties and helps program their annual Food Loves Tech conference. She is also on the board of Slow Food NYC and volunteers with the Billion Oyster Project to keep oysters and collect data on the health of the New York Harbor.