Our Mission: To transform lives, communities, and economies through the power of good food. We support the farm-to-school movement by connecting local farms with schools, connect local businesses and chefs with farms, and empower our local community through food and innovation.

We are a team made up of world-class chef educators and former culinary school executives dedicated to teaching culinary techniques to our students around the world – completely online. Additionally, we offer traditional or plant-based content preferences.Dan works as the leader of plant-based culinary content, live events, and classes. He developed a class with the Jacques Pépin Foundation from content recorded during the pandemic and custom content for the class. He has worked with partners like the French Pastry School to build their content into a custom Learning Management System and has completely refreshed the Plant-Based Professional course.

Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.Since its beginnings, Slow Food has grown into a global movement involving millions of people in over 160 countries, working to ensure everyone has access to good, clean and fair food.Slow Food believes food is tied to many other aspects of life, including culture, politics, agriculture and the environment. Through our food choices we can collectively influence how food is cultivated, produced and distributed, and change the world as a result.

Whole Kids Foundation supports schools and inspire families to improve children’s nutrition and wellness. We believe that given the right opportunities, kids will get excited about fresh fruits, vegetables, whole grains and other nutritious whole foods. We provide schools with salad bars, garden grants and offer cooking and nutrition education for school teachers and staff. I designed and implemented the Healthy Staff Program, which has two parts: the Healthy Teachers Program and the Healthy Food Service Program.The Healthy Teachers Program, which has reached over 17,000 teachers, is designed to provide teachers and school staff with nutrition inspiration and healthy cooking techniques to transform their own wellbeing, serve as healthy role models for their students. The Healthy Food Service Program is an engaging, interactive class that combines nutrition inspiration, culinary skills, delicious samples and cooking demonstrations. It is a valuable training to bring food service staff along for the journey of cooking healthier food and being proud of the work they do. We know that food service workers are more likely to serve healthier food to kids if they themselves have a better understanding of nutrition. “The class is a customizable way to get food service staff inspired about new changes toward scratch cooking, refresh some concepts they might have heard in the past in a different way, and learn some cooking,” said Patrick Durgan, Director of Food Service at the Bellingham Public School District. “Reintroducing them to the reasons why we need to get back to the idea of whole and minimally processed food really did give them some knowledge that they felt like they could share with students, family and friends.”

The Institute of Child Nutrition (ICN), part of the School of Applied Sciences at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs. The Institute was established by Congress in the Child Nutrition and WIC Reauthorization Act of 1989. It is funded by a grant administered through the United States Department of Agriculture (USDA), Food and Nutrition Service (FNS). The specific duties of the Institute can be found in Section 21 of the Richard B. Russell National School Lunch Act. The Institute's mission is to provide information and services that promote the continuous improvement of child nutrition programs.A trusted source for accurate, reliable information, the Institute offers face-to-face and on-site training seminars at little or no cost and free online courses designed to support the professional development of child nutrition program and child care personnel at all levels of responsibility. The Institute also delivers free training resources managers can use to train their staff.

I have run my own catering company for over 10 years that is strictly vegan, mostly healthy food with lots of flavor. My specialties are no oil and allergy free foods. I also do consulting for restaurants that are transforming their menus to include vegan options without adding more costs. I have also done some work on some cookbooks that were spearheaded by the Sarno Brothers and their company Wicked Healthy.

“We believe that business is good because it creates value, it is ethical because it is based on voluntary exchange, it is noble because it can elevate our existence and it is heroic because it lifts people out of poverty and creates prosperity. Free enterprise capitalism is the most powerful system for social cooperation and human progress ever conceived. It is one of the most compelling ideas we humans have ever had. But we can aspire to even more.” ~ From the Conscious Capitalist Credo

I worked as an educator and chef teaching the local community how to utilize whole food ingredients and making them into flavorful meals.Conducted cooking classes, events with over 2,800 people that lasted a month, developed supper clubs, and hosted tours for the CEOs of the company.

Handled all matters of operation for a `flipping' real estate company which bought troubled houses, fixed them up and resold them (or rented them) for a profit. Upgraded homeowner's existing houses in order to get more equity out of them before putting them on the market. Planned and executed business subsidiaries to widen the platform of the work done while keeping a solid integrity and namesake.

Worked for publications across the Globe including the Village Voice, Rolling Stone, Spin Magazine, the New Times, State Press, AOL, Moviefone, and many others.

Assisted Music editor with daily tasks and editing, wrote briefs on bands coming to New York for "Choices" section each week, worked in the Fact Checking department.

Transcribed interviews, organized data and gathered quotes for editors. Worked on R.S. Books simultaneously. Worked in the photography department as an assistant.

Researched topics, gathered information, transcribed for editors and writers. Copy edited, fact checked and worked on my own articles.