Left to right: Kate, Justin, Jacquie, Mark, Jeremy
Mark Bomford, Director
As a farmer, educator, advocate and leader, Mark Bomford has spent the last 18 years immersed in creating sustainable food systems. Mark was the founding Director for the Centre for Sustainable Food Systems at the University of British Columbia, where he launched an inter-disciplinary program and a thriving 60-acre teaching and research farm on campus. Prior to his work at UBC, Mark worked in the non-profit sector, establishing school gardens, new farms and food enterprises, and a range of international urban agricultural programs.
Mark joined Yale University as the Director for the Yale Sustainable Food Project in late 2011. Under the theme of “Food Literate Leadership,” Mark aspires to position the Yale Sustainable Food Project at the forefront of a global movement for change in the food system.
Justin Freiberg, Program Support
Justin Freiberg helps support the programming offered at the Farm, aiding in its management as well as outreach to local schools. He comes from a background of building environmental collaborations: he co-founded and runs a New Haven-based biochar business, Encendia Biochar, as well as having founded and run the Urban Foodshed Collaborative, which seeks to reinvent vacant New Haven spaces through the insight and efforts of local youth while growing food for local markets and restaurants. Past work with the Wildlife Conservation Society, Added Value, and Stone Barns Center for Food and Agriculture has taught Justin to create programming that engages communities around food and farming. Justin holds a Masters from the Yale School of Forestry and Environmental Studies, an M.A. and B.A. in psychology from Wesleyan University, and a Certificate in Conservation Biology from Columbia University.
Zoe Keller, Communications Coordinator
Zoe manages outreach, dissemination, community collaboration, and media relations. Zoe joined the Project in August of 2013, having previously supported Yale public affairs at the Beinecke Rare Book & Manuscript Library and the Yale School of Nursing. She is studying towards a Master's in Public Relations at Quinnipiac University. Her food experience includes tending a large home garden in Alaska and small space gardens in New England, managing a community garden in Fair Haven, and contributing to land preservation and environmental education efforts in New Haven.
Jacqueline Lewin, Events and Outreach Coordinator
Jacqueline Lewin organizes events that educate about why food choices matter for our health, the environment, and communities. She manages the Farm's wood-fired oven, teaching student interns how to make the best pizza from Farm-fresh ingredients. Before coming to Yale, Jacqueline received a Master's in Food Culture from Slow Food's University of Gastronomic Sciences in Parma, Italy, and a B.A. in French Studies and International Affairs from the University of New Hampshire. She came to the Project from Navdanya, a network of seed keepers and organic producers in New Delhi, India, where she was a volunteer coordinator and assisstant to Dr. Vandana Shiva. Jacqueline is a home cook with Armenian roots who loves feeding people.
Jeremy Oldfield, Field Academic Coordinator
Jeremy graduated from Williams College in 2005 with a degree in American Studies, and completed his MFA in Writing and Literature at the Bennington Writing Seminars. His food and farming experience includes growing specialty greens at a six acre organic operation in Petaluma, California and fermenting locally grown vegetables at the Cultured Pickle Shop in Berkeley, California. He spent 2006 working for Eliot Coleman at his Four Seasons Farm in Maine; most recently Jeremy founded The Freelance Farmers, a company that helped both schools and and homeowners install productive vegetable gardens. Jeremy enjoys teaching urban dwellers about the delights of soil ecology and food production.
Kate O’Shaughnessy, Lazarus Fellow in Food and Agriculture
Kate O’Shaughnessy designs and organizes educational programming for the Sustainable Food Project. As an undergraduate, Kate worked as a research assistant for the Rudd Center for Food Policy and Obesity. After graduation, she attended culinary school at the National Gourmet Institute and went on to work at sustainability-focused Manhattan restaurant Rouge Tomate as a chef de partie. She graduated from Yale in 2010 with a B.A. in Psychology.