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About Me

Found 4 results

  1. WVC

    Joy Moore

    A long-time local food activist, Joy Moore played a key role in community efforts to reform school lunch in the Berkeley Unified School District, co-founded Farm Fresh Choice, of the Ecology Center, serves on the Boards of Spiral Gardens, Planting Justice and Pie Ranch, and is a member of the Berkeley Food Policy Council. She has lived and worked in Berkeley since 1969 having migrated from New York city. Retired from the City of Berkeley Chronic Disease Prevention Program in 2007, she attended UC Santa Cruz's Center for Agroecology and Sustainable Food Systems. Joy currently teaches a garden b
  2. WVC

    Joy Moore

    A long-time local food activist, Joy Moore played a key role in community efforts to reform school lunch in the Berkeley Unified School District, co-founded Farm Fresh Choice, of the Ecology Center, serves on the Boards of Spiral Gardens, Planting Justice and Pie Ranch, and is a member of the Berkeley Food Policy Council. She has lived and worked in Berkeley since 1969 having migrated from New York city. Retired from the City of Berkeley Chronic Disease Prevention Program in 2007, she attended UC Santa Cruz's Center for Agroecology and Sustainable Food Systems. Joy currently teaches a garden b
  3. WVC

    Emma Sanchez

    Chef Emma Sanchez built her catering and event production company over the last 5 years working with private groups, organizations and families, before becoming the Chef de Cuisine at Eden East in Austin, Texas. She focuses her work on feeding people with love, connecting traditional food techniques from around the world with the bounty of local harvests. Her no-nonsense approach to farm & table dining pairs with her passion for access and education of local food resources for all communities. She studied at the California Culinary Academy in San Francisco. Her experience includes working
  4. Chef Emma Sanchez built her catering and event production company over the last 5 years working with private groups, organizations and families, before becoming the Chef de Cuisine at Eden East in Austin, Texas. She focuses her work on feeding people with love, connecting traditional food techniques from around the world with the bounty of local harvests. Her no-nonsense approach to farm & table dining pairs with her passion for access and education of local food resources for all communities. She studied at the California Culinary Academy in San Francisco. Her experience includes working
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