our News Fellows
Our team of News Fellows helps us report on what's going on and get out the word on how to become part of the solution. They're a big part of what allows our publishing company to push for change and we're grateful for their energy, smarts, and activism.
News Fellows have produced book trailers for Gwen and Sprig. Built out an extensive archive of climate friendly recipes. Helped research and write books on regenerative gardening. Added to our archive of helpful hints for would-be carbon farmers. Shared our message on social media channels. Launched email campaigns that have landed author interviews and book reviews. Engineered crowdfunding campaigns, tracked down book ideas, worked on website design, and taken over any number of special projects, like the recent request from a partner to recommend kids books with an environmental message. They’ve also written dozens of solutions-oriented stories, a number of which have been picked up by our partner, Independent Media, and shared with millions of readers.
Prospective News Fellows can apply for a Spring, Summer, or Fall session, each of which runs four months. The program is part-time and remote. Participation in the program gives Fellows a chance to:
improve environmental writing and editorial skills;
develop digital marketing expertise;
gain project management experience;
parse site traffic and google ads;
develop design skills;
work on nonprofit development;
learn about the business of independent publishing;
get experience in business and partnership development.
In the course of reporting and spreading the word about the good food movement, most graduate from our program as activists. Every one of them leaves knowing more about how to write and create meaningful engagement around issues that matter to them. With your help we can continue to support the development of our News Fellows. Please donate, or reach out to firstname.lastname@example.org for more information.
MEET OUR NEWS FELLOWS FOR SUMMER 2019
Originally from the East coast, Kira is a freelance marketer living in San Francisco. She loves outdoor adventure and was drawn to the Bay Area by its natural beauty and delicious food. She is passionate about sustainability and has spent years supporting food recovery programs that prevent waste by redirecting quality, excess food to those who desperately need it. As a child, Kira remembers the delicious smell of tomatoes growing in her family garden. She loved to pick them right off the vine and eat them like an apple. Today, she shares that joy with her own kids while eating the wholesome food grown in their own family garden.
Sage lives in Denver, Colorado with two cats and four roommates. In 2018, he graduated from the University of Denver with degrees in Environmental Science and English; he is currently pursuing a masters in Literary Studies. Eventually, he hopes to combine his passions for science and writing to communicate about pressing environmental issues. Sage has worked as a barista, petition collector, bread baker, dish washer, and tour guide. As an undergraduate, he conducted research on topics ranging from fungal diversity to water security. In his free time, Sage can be found hunting mushrooms, thinking about birds, and drinking coffee.
Katie grew up in the rolling hills of the Idaho Panhandle and spent the past four years studying Geography and International Studies at the University of Denver. She has worked on organic farms, advocated for sustainable food through her university and local non-profits, and conducted research on food security in Uganda. When she's not farming, Katie can be found skiing in the Rockies, playing Bananagrams, or eating a good cheese board.
Asha Kuziwa is an organizer, healer, and teacher. She practices folk plant medicine as an integral part of her self care and survival, and she believes in the transformational magic of healing with food. Asha is passionate about creating community based solutions that are just, reparative, and sustainable. She has worked on fossil fuel and prison divestment campaigns, researched the interplay of colonialism and humanitarianism, and facilitated workshops on equity and accountability. Asha earned a BA in Global Liberal Studies with a minor in Social and Cultural Analysis from New York University, and wrote her thesis on community organizing in Tanzania.
Nate graduated from Kenyon College in 2014 with a degree in English. He's led grassroots environmental campaigns, managed an organic farm, and currently handles communications at a statewide conservation organization in Pennsylvania. He likes to bike, read, travel, make music, and take care of his sourdough starter.
Tia is a senior at Stanford University studying Human Biology with a concentration in Food Systems and Public Health. She was born and raised in Austin, TX, and her passion for creating a healthy, just, and sustainable food system began after reading Michael Pollan’s The Omnivore’s Dilemma. This passion has led her to work with and learn from migrant farmworkers in the Bay Area, design and lead nutrition activities for 3rd graders in East Palo Alto, and spend a summer with the Sustainable Food Center in Austin, where she supported SNAP and WIC recipients in enrolling in the Double Dollar Incentive Program at farmers markets and conducted bilingual cooking demonstrations. In her free time, Tia likes to read, draw, and spend time outdoors.
Working in a low-waste restaurant sparked Ari’s interest in creating a healthier, more sustainable food system. Previously an English major at Reed College, she transferred to The New School to study food system sustainability, design, and policy. She wrote and edited environmentally focused food content for The New School Free Press, and she spent nights crafting crusty loaves in a local bakery. Learning more about grain and farming at Blue Hill Stone Barns convinced Ari to continue baking after graduating last May. If not deep in dough, she is likely reading or staring awestruck at plants.
Originally from Texas, Monica just moved to the Bay Area after stints in Malaysia, Singapore, and Philadelphia. This spring, she finished a Masters in English at Princeton University, where she pursued postcolonial and urban studies. Through this work, she became interested in the good food movement’s potential to foster broad-based, anti-elitist environmental justice, and she is fascinated by the ways that art and popular culture shape the movement. She can often be spotted at her local bookstore, taco truck, bubble tea shop, lakeside picnic spot, or a redwood trail.
After over 25 years of working in the food industry, Brooke Thornton is living her dream of going to college. A senior at the University of California at Berkeley, she is finishing up her Bachelor’s Degree with a major in English Literature and a minor in Creative Writing. Living in the Bay Area, she is passionate about making sure healthy food is accessible to everyone, hiking the hills in Oakland, and her rescue dogs. She can usually be found in her backyard, firing up the pizza oven or working in the garden.
Erin was born and raised in St. Louis, MO, where she admittedly watched too much PBS cooking shows - a love affair that led her to study food-focused, documentary filmmaking at the University of Alabama. After graduation, she cooked and farmed her way through Denmark, England, and Italy, eventually finding herself at The University of Gastronomic Sciences in Pollenzo, Italy, where she received a Masters in the Theory and Practice of Sustainable Gastronomy. She currently lives in Steamboat Springs, CO, where she works as an on-farm-chef/wanna-be farmer, teaches cooking classes, and gets her hands in the dirt whenever possible.
Acadia has had a life-long love affair with plants; she has mapped endemic plant species on the Channel Islands and completed plant surveys deep in the Peruvian rainforest. After graduating from Pitzer College with a degree in Environmental Science, she started a four season organic market garden. In 2015, Acadia completed a Masters in Land and Water Systems at the University of British Columbia. Acadia lives in New Hampshire and grows hops to support locally sourced craft beer in New England.