The Core Committee is a dynamic group of Washington Square CSA members with a shared passion for local produce. We always are looking for new Core Committee members to offer their skills to help lead the CSA. Please contact us at email@example.com if you are interested in joining us!
Natalie grew up on a farm on the tiny volcanic Caribbean island of St. Vincent. Frequent consumption of organic fruits and vegetables was the way of life for Natalie, so when she migrated to New York City for college, she was surprised by how disconnected many people were from their food sources. She was also concerned about the obesity and diet related disease epidemic she was witnessing in her community. This, coupled with her passion for farm fresh food and her love for cooking, prompted her to leave her corporate career to pursue a MS in Nutrition and Dietetics at New York University. At this point Natalie was introduced to the Washington Square CSA in 2010. She became a Core Team Member in 2011 and assumed various roles, currently she is responsible for planning/executing social events as well as many ad hoc projects that come along with a CSA.
Molly grew up in Menlo Park, CA going to farmers markets with her mom every Sunday. After graduating from Stanford University she took up studies at the French Culinary Institute in NYC where she received a degree in Classic Pastry Arts. Her cooking repertoire has expanded to cooking anything and everything for clients all over the city. She does personal chef work, private catering, and teaches cooking classes. Molly enjoys doing cooking demos and creating recipes for WSCSA.
Rachel is from Philadelphia, where she learned to appreciate the best in food and the best in ingredients. In Philadelphia, she spent time interning in the pastry kitchen at the famous (and sadly no more) Le Bec Fin, working in a local farmer's market, and eating her way through every food stand at the Reading Terminal Market. While at Vassar College, she ran the student Food Committee and sat on several others related to campus dining and sustainability. Though she ultimately chose the non-food route for a career (currently a student at NYU School of Law) she continues to cook and bake regularly.
Dan was born and raised in a town of less than a thousand people in the Upper Peninsula of Michigan, and fondly remembers many visits to pick-your-own strawberry and tomato farms in order to put up the flavors of summer for the interminable winters. Little did he know he would practice this in NYC! He is s interested in local/sustainable/ethical agriculture and husbandry, common-sense nutrition unmediated by ridiculous lobbyist-designed food charts, and egalitarian cooking featuring dishes suited for all diets, from omnivorous to pure juicing. He joined the WSCSA in 2013 and serves as the Site Coordinator.
Eva grew up in Cleveland, OH, in a family where food was at the fulcrum of every occasion. Learning from her mother's knack for improvised pan sauces, she started cooking after moving to NYC in 2008. Today food is even more a central part of her life, as she is pursuing a Master's degree in Food Studies from New York University with a focus on sustainable food systems. Joining a CSA provide just the right opportunity for Eva to pack elaborate office lunches, cook leftovers in creative ways, and use food as a way to connect with all kinds of people.
Andrew's passion for food stems from frequent family cooking sessions as a child and his work as a Barista, food runner, and intern at an organic chocolate company. He is currently a graduate student at New York University's Wagner School studying Nonprofit Management with the desire to create a more equitable and sustainable global food system. He lives in Sunnyside, Queens and loves to cook and explore the global food scene in his free time.
Emily was born in London but grew up in Connecticut and has an affinity for all things food and travel. While in college, she spent significant time in Italy where she helped harvest olives and went on numerous truffle hunting excursions (using dogs because pigs apparently eat the truffles). Having lived in Vermont, sustainable agriculture and supporting local farms are important to Emily. As a site-coordinator, she helps with weekly distributions and enjoys bonding with members over their culinary endeavors.