Laura has been at The Campus Kitchens Project since October 2012, and brings leading experience in nonprofit management to the organization. Her work is focused on building a solid base of support for this promising solution to our national food insecurity crisis, and expanding The Campus Kitchens Project to more educational institutions across the country. Prior to her work with The Campus Kitchens Project, Laura worked in the field of social enterprise nonprofits for eight years with a focus on asset based community development, pro bono volunteerism, cross-sector engagement and scaling strategy for nonprofit organizations. Laura holds a BA from Yale University. In her spare time, Laura can be found volunteering on local farms and making wood-fired pottery.
Associate Director of Training and Evaluation
Laura graduated from the University of Virginia, and pursued a Master of Public Health at the Johns Hopkins Bloomberg School of Public Health. Her Master’s degree focused on social determinants of health and evaluation methodology to address community health issues. Prior to joining The Campus Kitchens Project, Laura gained experience working with several nonprofits in addition to teaching biology as a Peace Corps Volunteer in Mozambique. In her free time, Laura enjoys hiking, rock climbing, reading, cooking and eating delicious things.
Expansion and Partnerships Manager
After graduating from Baylor University and then pursuing a Masters in Urban Studies and Community Development from Eastern University, Matt joined the Campus Kitchens team as an AmeriCorps VISTA in 2011. After serving for a year, Matt came on board as full-time staff where he took over the new site development and expansion efforts. Matt loves being able to work with college students on a daily basis (some would say he relates to them a little too well) and enjoys being able combine his interests in student development, asset based community development and food justice into one position. In his spare time, Matt loves exploring new DC hot spots and hole in the wall restaurants.
Community Development Coordinator
Olivia joined The Campus Kitchens Project in July 2015. She recently graduated from Clark University’s Accelerated BA/MA program where she obtained her degree in International Development and Social Change, with minor in Sociology and a concentration in Food Justice. Olivia’s passion for agriculture and her ‘think globally, eat locally’ mindset was fostered while growing up and working on farms in upstate New York. Since then, Olivia has worked for several non-profits both domestically and internationally such as Heifer International, AIDS Project Worcester and Yabonga: Women, Children, and HIV. Olivia is thrilled to join CKP and combine her interests in community development and sustainable solutions for hunger relief. In her spare time, Olivia enjoys dancing and exploring the outdoors!
Community Engagement Manager
Annie was first introduced to The Campus Kitchen Project while attending St. Lawrence University where she volunteered at the Campus Kitchen at St. Lawrence University during all four years, eventually joining the leadership team. Her favorite part about her Campus Kitchen experience was sitting down and sharing a meal with all the community members who attended weekly dinners in Canton. After graduating, Annie worked with her family business where she managed marketing and social media before returning to work for The Campus Kitchens Project in December 2016. She is excited to be back with the organization that sparked her interest in working with hunger relief efforts. In her free time, she enjoys spending time outdoors, traveling and trying new foods.
AmeriCorps VISTA, NYCCAH Anti-Hunger and Opportunity Corps
Eirann’s interest in fresh food began when she was very young, growing and eating the produce from her family’s farm. She formalized her passion academically at Williams College, where she graduated with a degree in Environmental Policy and French. Since then, she has explored ways in which she can apply herself to fostering sustainable hunger solutions—by working for non-profits, volunteering on local farms, and establishing student groups on campus. This year, Eirann joins The Campus Kitchens Project as an AmeriCorps VISTA member, combining her interests in food justice, education, and social development. Eirann likes to spend her time doing anything outdoors, pickling and experimental cooking, and traveling.
Program Manager/Campus Kitchen Coordinator, Gonzaga University
From the original operation size of 500-800 meals per month, Emily has grown the Campus Kitchen at Gonzaga University to provide roughly 3,000 meals a month to people in the Spokane community. Under her leadership, students took on a weekly community dinner where they interact with homeless individuals and outreach is provided by Spokane Mental Health, the CHAS Clinic, and Gonzaga Nursing Students. In 2010, they broadened our reach into the community by building Gonzaga’s first on-campus community garden. In addition to healthy produce for meals, the garden provides programming opportunities for the elementary and middle school students that the Campus Kitchen feeds on a daily basis. In addition to running the Campus Kitchen at Gonzaga University, Emily serves as a program manager for Campus Kitchens across the country.
Program Manager/Campus Kitchen Coordinator, Saint Louis University
Jenny is a national program manager as well as a coordinator for the Campus Kitchen at Saint Louis University. Prior to that, she worked in the publishing and non-profit fields. She also worked in the culinary field as a baker everywhere from mom and pop shops to fine dining pastry kitchens. Her favorite things about her job at Campus Kitchen are working with students to help them realize their potential and bringing hungry people great food. In her spare time she likes to read, cook adventurous food for brave friends, watch football and dress up her dopey greyhound in outfits.
Campus Kitchen Coordinator, Saint Louis University
Connecting people through food has always been Moira’s passion. While in school at Washington University in St. Louis, Moira worked at two different urban farms, one focused on using gardening as therapy to help people dealing with homelessness, mental health and/or substance abuse issues and the other provided a space for immigrants and refugees to farm. After graduating from Wash U, Moira stuck around the Lou to continue her work using food as a tool to build community as a manager of a social enterprise café in South St. Louis. Moira joined the Campus Kitchen’s team as the interim coordinator at The Campus Kitchen at Saint Louis University in May of 2015. After a fun filled summer making incredible meals (including BBQ chicken pizza with homemade BBQ sauce), Moira was thrilled to have the opportunity to stay on as the Coordinator working alongside Jenny. Moira has since started a senior chair yoga program as a Beyond the Meal Program. For fun, Moira enjoys practicing and teaching yoga and doing anything with her Boston Terrier puppy Lila.
Amanda Parrell Kaczmarek
Campus Kitchen Coordinator, Marquette University
As a two-time Marquette grad, Amanda loves the opportunity to lead current students in service to the city she calls home and to teach them about cooking (like how to make something more than frozen pizza). Under her leadership, CKMU has expanded both campus and community partnerships, including building an on-campus garden with two MU student groups and serving the families of children battling cancer at the Children’s Hospital of Wisconsin. Amanda is an avid gardener, home canner, needle crafter and would like to one day grow up to be Suzy Homemaker. She also enjoys running and loves cheese.
Campus Kitchen Coordinator, University of Massachusetts Boston
As an undergraduate at Gettysburg College, Rebecca participated in a group service learning trip to D.C. Central Kitchen, which sparked her interest in issues surrounding the security and privilege of food. During her gap year, Rebecca was a housing advocate for the Massachusetts Coalition for the Homeless, assisting underserved communities in the Boston area. While an undergraduate, she began spending summers as a Massachusetts Department of Conservation and Recreation park ranger on the Boston Harbor Islands focusing on her interests in American history and the environment. Rebecca recently completed a Masters of Divinity from Boston University School of Theology. She is excited to find herself circled back to working for food security and community empowerment with an enthused and inspired team in her beloved city of Boston. When she is not thinking about food, she enjoys historical reenacting, knitting, reading, and being in the great outdoors.
Campus Kitchen Coordinator, Northwestern University
Samantha joined the Campus Kitchen at Northwestern in August 2014, after completing her Masters of Public Health degree at the University of South Carolina and Bachelor of Science in engineering degree at Tulane University. Prior to joining the Campus Kitchens team, Samantha worked with multiple community groups providing nutrition education and community outreach program development. She is a Health Education Specialist and is looking forward to using that experience to help expand the programming opportunities and amazing work the Campus Kitchen at Northwestern is doing in Evanston and surrounding communities. In her free time, Samantha enjoys cooking, baking and running.
Americorps Vista, NYCCAH Anti-Hunger and Opportunity Corps
Sarah graduated from William and Mary with degrees in Economics and Environmental Policy and went on to hone her data analytics and risk management skills as a Client Manager for a major insurance brokerage firm. She decided to leave the corporate world to apply herself to her passion for food justice and hasn’t looked back. Sarah is joining the Campus Kitchens team this year as an Americorps VISTA and is thrilled continue her lifetime dedication to service and her belief that the best place to gather people is over a good meal. In her spare time, Sarah can be found cooking Italian food, hiking with her Border Collie mix, and cheering for the Chicago Blackhawks.
Emily graduated the University of Rhode Island with a degree in Health Sciences, specializing in nutrition and in anthropology. In her undergrad studies she became involved with the local farmers markets, absorbing everything she could about seasonal eating, local brews and crafts, and the local fishing community. This combination of subjects has developed her passion for the human experience of health. Her training in nutrition and experience as a nutrition educator has led her to her position as an Americorps VISTA at the University of Massachusetts’ Campus Kitchen. Emily can always be found at a local farmers market or in the company of friends who appreciate a good bite to eat!
Chief Development Officer