Where are you from?  Saratoga Springs, New York

Which Food Systems degree are you working on?  Project Master's

Tell us about your educational background, training and your interests.  I graduated from Saint Michael’s college in 2015 with a bachelor's degree in Biology and a minor in Chemistry. My studies focused on genetics and nutrition, where I worked in a genetics lab and as in intern at Whole Health Nutrition.

What made you interested in a graduate program in Food Systems?  I was interested in the Food Systems graduate program because I wanted to explore how institutions could use their purchasing power to transform the food system. I was attracted to the University of Vermont because of the farm to institution work that the faculty in the food systems program have pursued.

Tell us about your project.  My research project investigates farmer’ experiences selling to institutions, focusing on relational dynamics. I hope to share this information back to the farmer community to better inform those looking to sell to institutional markets.

 Have you learned anything in particular, since entering the program that has surprised you?  The Agricultural Trade Development Assistance Act of 1954—known as Food for Peace, was not developed to decrease hunger abroad but was intended to decrease commodity surpluses in order to support crop prices.

What are your future career goals?  I do not have a specific career goal, but I will be happy if my work strengthens regional supply chains to support farm viability.

What has been your experience living and studying in Vermont?  Work, class, cook, eat, sleep, and repeat, including the occasional talk, ski or run.

Leave us with a fun fact about yourself.  I once received a thank you letter from Barack Obama.