Katie at Pizzeria Picco in Larkspur, CA

Hello there!  My name is Katie Dolph and I’m the new Communications & Outreach Intern here at the Chef’s Collaborative.

A little about me:

I grew up in Reno, Nevada and moved to McMinnville, Oregon to attend Linfield College.  Linfield is in the heart of Oregon wine country, so while I was pursuing a degree in Theatre and French, I had summer jobs in vineyards, wineries, and with a wine festival.  After graduation, I continued working at Anne Amie Vineyards where I learned an incredible amount about sustainable viticulture and the art of growing my own food.  In my travels around the country, I found little pockets of enthusiasm for sustainable food and agriculture and I began to wonder how I could help those pockets grow.

Why I’m here:

It seems to me that Chefs and Winemakers are the tastemakers and trendsetters, so if they are passionate about sustainability and motivated to promote it, then it will spread like warm butter.  Eager to get involved and inform myself, I moved to Boston to pursue a Master’s Degree in Gastronomy at Boston University.

What I care about:

I’m a networker at heart.  I’m interesting in facilitating relationships – be it chefs to farmers, farmers to consumers, chefs to consumers, media to farmers… you get the idea.  I’m hoping that we can connect people all over the country that are interested in moving towards a sustainable food system by sharing information and resources and supporting one another.  I’ll be posting all kinds of goodies on Facebook and Twitter as well as the Chef’s Collaborative Blog.  Please feel free to let me know what you’re up to or what you’ve learned so that I can help spread the word! Email me at katied@chefscollaborative.org.

In The News:

This is a happenin’ time, with a great deal of debate around GMOs, the 2012 Farm Bill, major changes surrounding school lunch and much more.  Here’s what I’m reading about:

Antibiotic Use in Hogs

Genetically Engineered Plums

Offshoots of the USDA’s new website

Organic Farmers Suing Monsanto

Nevin Cohen’s call to promote sustainability in NYC Food Initiatives

How the new “Modernist Cuisine” relates to the sustainable food movement