Michael Braverman has lived in East Hampton for most of his life and has deep roots in the community having started and built a real estate brokerage business with three offices, now part of Sotheby’s. As a journalist he has written a wine column for the East Hampton Star, hosted the TV broadcasts of Bridgehampton Polo, and until 2019 was senior editor at large of Hamptons Magazine. He has held board and officer positions on a number of local nonprofit organizations.
Debra Halpert is the president and CEO of Monroe East Consulting, a marketing and branding activation company that creates, plans, and facilitates programs and initiatives with companies people, products and services. M.E. creates initiatives and combine them with programming and philanthropic activities involving tastemakers, authors, artists, celebrities and influencers. Based on five pillars, philanthropy, entertainment, real estate and home design, food and drink and health and wellness, ME connects the dots to create activations and marketing programs to boost exposure and create ROI.
Cindi Crain is a freelance journalist with extensive media and travel experience. She served on the board of directors of her family’s business-media empire, Crain Communications, for many years; founded the glossy Golf & Travel magazine; and earned a master’s degree from Northwestern's Medill School of Journalism. She lived in Kenya for 6 years where in 2001 she founded VirginBush Safaris, a conservation-minded safari company in East Africa which she continues to manage from the East End. Cindi also proudly serves on the Transgender and Gender Non-Binary Patient and Family Advisory Council at NYU Langone Health in New York City and serves as a board member of Goat on a Boat puppet theatre in Sag Harbor. Cindi’s daughter Atlas attends the Hayground School, where Cindi has co-chaired the annual Chefs Dinner fund raising event. She's connected EEFI with Hayground School and NYU Langone to further their mission through these partnerships. Cindi races sailboats on Wednesday nights in season at Breakwater Yacht Club, and she & Atlas reside in Amagansett where they frequent Balsam Farms and Amber Waves Farm as often as possible.
Vincent McGee is a retired foundation and non-profit executive, board member and donor advisor. His particular interests are human rights, access to health, food and economic and gender equity.
A native Long Islander, Dee Muma grew up in Fort Salonga, Manhattan, and Putney, VT. A director of the Noyes Foundation for 25 years, with her mother founded a hyper local, micro-foundation called the JED Fund. She moved to the East End to create a humane horse training and rehabilitation center. Over the years, Dee's horses competed at all levels, including the the Olympics and the PanAm Games. She lives in Riverhead and is the owner of North Quarter, Centerville and West Point Farms, Dark Horse Restaurant, and Dark Horse Catering.
Sheri Sandler has a deep passion for food that originates from her family’s history in the business of sourcing and selling fish. She has served on numerous non-profit boards to promote the arts, as well as ensuring safety & empowerment for women and girls of all backgrounds. As a member of the East End Food Institute Board of Directors, Sheri lends her wide array of talents and interests to provide healthy local food to those in need, support local farms and food producers, and grow a network of supporters to help create a better local food system.
A native of the New York metropolitan area, Mark Smith is the managing partner of Honest Man Company based in East Hampton. The restaurant management company operates five unique concepts in the Hamptons including one of the most eponymous restaurants in the Hamptons, Nick & Toni’s, who pioneered the farm to table movement utilizing local bounty. Additional restaurants include: Rowdy Hall, a pub/bistro venture in East Hampton, La Fondita, a Mexican taqueria in Amagansett, Townline BBQ, an authentic BBQ joint in Sagaponack and Coche Comedor, a regional Mexican cuisine restaurant in Amagansett. Honest Man also operates Honest Catering producing memorable events in the Hamptons.
Mark-Antonio Smith is a former educator who has taught in the elementary education setting for the past 20 years in Los Angeles, CA and Brooklyn, NY. During this period, he was given the opportunity to integrate his experiences in agriculture to the school’s existing curriculum. Having taught in both traditional and progressive settings, his experiences have shaped his conviction that children learn more deeply through their own experiences. In 2014, he created The Nurtury For Kids, a nonprofit that strives to create an atmosphere that affords children the opportunity to choose how they interact with regenerative and sustainable agriculture while demonstrating that growing food is possible in many spaces.
Deborah Van Zijl currently works as a wealth management advisor. She had a lengthy career in banking in New York City and was a partner of a private consulting firm. Deborah earned an MBA from Wake Forest University School of Business and a BA in English from the University of North Carolina at Chapel Hill. Originally from North Carolina, her relatives still own an over 100-year-old farm where she experienced farm to table food production firsthand with her grandparents. She currently lives in Southampton, NY with her husband Rick and has two children.
Since 1980, Alec Baldwin has appeared in numerous productions on stage, in films and on television. He has received a Tony nomination (A Streetcar Named Desire, 1992) an Oscar nomination (The Cooler, 2004) and has won three Emmy awards, three Golden Globes and seven consecutive Screen Actors Guild Awards as Best Actor in a Comedy Series for his role on NBC-TV's 30 Rock. His films include THE HUNT FOR RED OCTOBER, GLENGARRY GLEN ROSS, MALICE, THE EDGE, IT'S COMPLICATED, BLUE JASMINE, STILL ALICE, MISSION IMPOSSIBLE: ROGUE NATION, and THE BOSS BABY among many others.
Scott is the Executive Director of GRACE Communications Foundation which develops innovative strategies to increase public awareness of issues created by our current industrial food system and to advocate for more sustainable alternatives. GRACE works to educate consumers, advocates and policy makers through initiatives like Meatless Monday, FoodPrint and the Meatrix and Scott helps manage the foundation's philanthropy which is focused on sustainable food and agriculture. Scott is an environmental attorney and has served as a member of the Board of Directors of the Environmental Grantmakers Association and the Sustainable Agriculture and Food System Funders Network. Presently, he is on the Steering Committee of the Global Alliance on the Future of Food as well as a Trustee of the Vermont Law School.
Nicholas Freudenberg is Distinguished Professor of Public Health at the CUNY Graduate School of Public Health & Health Policy and Director of the CUNY Urban Food Policy Institute. His research examines the impact of food and social policies on urban food environments and health inequalities. The CUNY Urban Food Policy Institute applies interdisciplinary methods to study the role of the food sector in workforce and community development, evaluate urban food programs and policies, and identify innovative intersectoral approaches to reducing food insecurity and diet-related diseases in urban settings. Freudenberg is also founder and director of Healthy CUNY, a university-wide initiative to improve the health of CUNY’s 274,000 students in order to support their academic success. His most recent book Lethal but Legal Corporations, Consumption and Protecting Public Health (Oxford, 2014 and 2016) examines how the business and political practices of the food, alcohol, tobacco, pharmaceutical, automobile and firearms industries contribute to the global rise of non-communicable diseases and injuries. Freudenberg was founder and first director of the CUNY School of Public Health’s Doctor of Public Health program. For the past 35 years, he has worked to plan, implement and evaluate health policies and programs to improve living conditions and reduce health inequalities in low income communities in New York City and elsewhere.
Brian Halweil is a portfolio manager at Almanac Insights, where his investments focus on food and beverage products, and food chain technologies, that have a positive, transformative impact on how we eat. He is co-owner and founding editor of Edible Brooklyn, Edible East End, Edible Long Island and Edible Manhattan magazines. His writing has focused on organic farming, biotechnology, hunger, and rural communities. He is the author of Eat Here: Homegrown Pleasures in a Global Supermarket, and he lives in Sag Harbor, New York, where he and his family keep a home garden and raise oysters.
Elizabeth Norman is a practicing architect with project management experience for global clients. After 20 years at Gensler Architects with Clients such as Bank of America and Capital Group Companies, she currently works private practice while spending more time at her home in East Hampton. In addition to her involvement with AFI, Elizabeth also is on the Family Advisory Board of ADAPT Community Network.
Stefanie Sacks, MS, CNS, CDN is a nationally recognized Culinary Nutritionist and leading authority on eating to prevent and manage illness. For over two decades, she has helped transform the way people eat using hands on experiences to inspire, educate and offer practical tools for food lifestyle change. She has her Masters of Science in Nutrition from Teachers College, Columbia University, is a Certified Nutrition Specialist, Certified Dietitian Nutritionist and is a graduate of the Natural Gourmet Institute for Health and Culinary Arts. As a chef, nutritionist and innate healer she uses food as a conduit to deep transformation. She inspires, educates and empowers people to eat and live to their full potential. Her book What The Fork Are You Eating is a must-read guide for anyone looking to improve food choice! In addition to being a frequent print, radio and television media guest expert, in 2017 Stefanie was inducted into Les Dames D'Escoffier, an international philanthropic organization of women leaders in the field of food, fine beverage and hospitality.
Presently Peter is a strategic advisor to Green Monday Ventures, Ejido Verde and Algasorganics. Peter advises impact investors and social entrepreneurs, with a focus on social capital, strategy and implementation planning, shared leadership, and building strategic relationships for revenue growth and sales channel development.
He was co-founder and co-CEO of IceStone which achieved Cradle to Cradle Gold and B Corp certifications. His 25 years of leadership experience also includes serving as CEO of Austin Productions. A former board member of Social Venture Network and the ALS Association, Peter has invested in multiple social purpose companies, including Stonyfield Farm Yogurt and Zipcar, Beyond Meat, Lavva, and Califia Farms.
Aside from his interest in baking bread and cooking food grown in Amagansett, Mr. de Cuevas was involved as an educator in the East End food movement and was a generous contributor to the Peconic Land Trust and Quail Hill Farm. The place he most enjoyed living in was Amgansett. And he derived much satisfaction and joy from supporting not only food production projects but also environmental and climate change initiatives in a quiet way with his own resources. In 2010, he and several neighbors started the Amagansett Food Institute, now East End Food Institute. (Isabel Carmichael, Easthampton Star)
Amanda Merrow and Katie Baldwin founded Amber Waves Farm in 2009. They now grow 250 varieties of organic fruits and vegetables, maintain a flock of 100 laying hens, and have revived the cultivation of organic wheat on the East End. They have also made education a central part of their mission and work with local schools to introduce children to the basics of farming. Amber Waves Farm offers a CSA membership and sells its products at local farmers markets.
Carissa Waechter of Carissa'a Breads uses local whole wheat flour that she hand mills herself in the breads and other products she bakes. She also uses only fresh, local herbs and vegetables in her focaccias and pizzas. Carissa now operates a bakery and a restaurant, both in Easthampton.