Kate Fullam brings a broad range of experience in the nonprofit sector, having served organizations at the local, regional, and international level since 2004. Prior to joining East End Food Institute, she built her career at Group for the East End, Southampton Hospital (now Stony Brook Southampton Hospital), and most recently at the Alan Alda Center for Communicating Science at Stony Brook University. To complement over a decade of experience, Ms. Fullam earned a Master of Nonprofit Administration in 2011. She is a founding member of the Good Ground Community Garden in Hampton Bays, where she resides.
A resident of Lake Grove, New York, Bob's last position was as Commodity Operations Manager at Salvation Farms in Vermont. There he handled the day-to-day arrival of surplus produce coming in from local farms, packed it and sent it on through Vermont's charitable food system. He also ran a workforce development program that helped trainees learn job skills in food processing and packaging systems. Before that Bob spent over seven years with Portland Fruit Tree Project in Portland, Oregon. Portland Fruit Tree Project's mission is to increase equitable access to healthful food and strengthen communities by empowering neighbors to share the harvest. As their Program Manager, Bob helped organize groups of volunteers to harvest and care for fruit trees all around the city. As East End Food Institute's Operations Manager he manages the daily operations of South Fork Kitchens, the Food-to-Pantry Program, as well as coordinating with our food production partners.
The eldest of three, Heather Meehan grew up cooking meals for her family and experimenting with backyard gardening at her parents’ home in Aquebogue. After a stint in the Berkshires of Massachusetts (where she established close relationships with many local farmers and food producers), Heather moved to Brooklyn and secured a job at Allergic to Salad, an organization that provides seasonal cooking classes to students in over 150 schools throughout New York City. She pioneered their “Cookback to Kids” program which brings students from underfunded public schools into neighborhood restaurants and urban farms to learn from Chefs and Growers. As Program Coordinator at East End Food Institute Heather oversees the Collaborative Regional Alliance for Farming Training (CRAFT) and Farm Apprentice Matching Program, manages communications, and organizes our seasonal cooking series and outreach programs.
Esther Ramos started her professional cooking career at Topping Rose house and has worked at Wolffer Kitchen in Sag Harbor, among other local restaurants. A Food Production Associate at East End Food Institute since May 2018, Esther is the creative mind behind our weekly “Martes Mexicana” offerings at South Fork Kitchens cafe. Every Tuesday she crafts different specialties ranging from tacos with handmade tortillas and specialty salsas to Chicken Pozole and beyond. She also prepares the locally sourced lunches on our Cafe menu each day, and helps us fulfill wholesale orders for local farms and restaurants. Originally from Mexico, Esther now lives in Southampton with her son.
Patricia Tlapanco has been honing her kitchen skills with us since August 2018. Her work has been essential to the growth of our Farm to Community program. Patricia collaborates with Chef Esther to prepare our weekly “Martes Mexicana” specials and uplifts everyone around her with her positive outlook. Originally from Mexico, Patricia now lives in Hampton Bays with her family.