BIO
Lucy (she/her) grew up in Maryland outside of Washington, D.C. Her interest in how built and social environments influence the way we eat was initially inspired by her parents. She went on to study biology and run cross country and track at Brown University in Providence, RI where she was first charmed by New England. After graduating and completing a Fulbright in Indonesia, she started working in professional kitchens, first as a cook at Oleana, and more recently as the head baker of two restaurants, Field & Vine and June Bug (where she specializes in making ice cream).
In these roles, she has been introduced to various local farmers, grain millers, dairy purveyors, and butchers. Inspired by the restaurant owners’ passionate adherence to local sourcing, she has learned techniques in food preservation and seen the creativity and labor required to avoid food waste in professional kitchens. In pursuing a Masters in Food Systems at UVM, Lucy looks forward to working more closely with farmers and exploring the unique role restaurants play in promoting agriculture and sustaining a prosperous local food system. Outside of being in the kitchen, Lucy enjoys eating ice cream and looks forward to (hopefully) doing more Nordic skiing while living in Burlington.
Bio
Lucy (she/her) grew up in Maryland outside of Washington, D.C. Her interest in how built and social environments influence the way we eat was initially inspired by her parents. She went on to study biology and run cross country and track at Brown University in Providence, RI where she was first charmed by New England. After graduating and completing a Fulbright in Indonesia, she started working in professional kitchens, first as a cook at Oleana, and more recently as the head baker of two restaurants, Field & Vine and June Bug (where she specializes in making ice cream).
In these roles, she has been introduced to various local farmers, grain millers, dairy purveyors, and butchers. Inspired by the restaurant owners’ passionate adherence to local sourcing, she has learned techniques in food preservation and seen the creativity and labor required to avoid food waste in professional kitchens. In pursuing a Masters in Food Systems at UVM, Lucy looks forward to working more closely with farmers and exploring the unique role restaurants play in promoting agriculture and sustaining a prosperous local food system. Outside of being in the kitchen, Lucy enjoys eating ice cream and looks forward to (hopefully) doing more Nordic skiing while living in Burlington.