Derek Anders
Professional Faculty, Chef, School of Culinary Arts and Hospitality Management, Washtenaw Community College
Kim Bayer
President, Slow Food Huron Valley; Food Writer; Project Manager for the Washtenaw Food Hub; FSEP Board Member
Victoria Bennett
Ma Bennett Bakes Gluten-Free; Special Project Administrator, Washtenaw Community College
Hillary Bisnet
Food Program Director, Ecology Center; WCC Culinary Student
Professional Faculty, Food Activist, Servant Leader, School of Culinary Arts and Hospitality Management, Washtenaw Community College
Farmer, Brines Farm LLC; Leadership Team, Slow Food Huron Valley; Greenbelt Advisory Commission member; UM Sustainable Food Program advisor; Applied Geographer, University of Michigan
Emily Case
Consultant and Food Distribution Advocate
Founder of Rap For Food; President of Project Grow Community Gardens
Jason Frenzel, CVA
Stewardship Coordinator, Huron River Watershed Council
Nutrition/Dietetics Student, University of Michigan School of Public Health; Intern, Prescription For Health
Membership Chair & Leadership Team, Slow Food Huron Valley
Assistant Professor of Urban and Regional Planning, University of Michigan
Madaras Design-Garden Studio: CSA, Design-Preservation, Patient Advocate
Student, University of Michigan School of Public Health
Marketing Specialist, Whole Foods Market
Faye Ogasawara
Treasurer & Leadership Team, Slow Food Huron Valley
Julia Petty
Development Officer, Food Gatherers
Nutrition/Dietetics Student, University of Michigan School of Public Health
Grower/Owner/Chef, Nightshade Army Industries; PhD Candidate in Sociology & Global Studies, UCSB; “Adventures in Local Food” columnist & food writer, Ispy Magazine
Registered Dietitian, Savor Life Nutrition & Wellness
Operations Manager, Growing Hope
Dan Vernia
Chef, Juicy Kitchen, Ann Arbor; Consultant, Washtenaw Food Hub Planning Team, Ann Arbor
