Prior to joining East End Food Institute in 2018, Kate 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 nearly two decades of experience, Ms. Fullam holds a Masters degree in Nonprofit Administration. She is an appointed member of the Southampton Town Planning Board, Suffolk County Food Policy Council, and New York State Urban and Rural Food Procurement Advisory Group. Her wide range of experience with local and regional issues related to environment, economy, science, and human health are now united toward the goal of creating a more sustainable and equitable local food system.
Bob grew up in Western Suffolk County in Lake Grove, NY where he attended Centereach High School. Bob holds a B.A. Drama degree (with a minor in Religious Studies) from Ithaca College. After short stints living in Nantucket, New York City, South America, and the Catskills, Bob lived in Portland, Oregon for 10 years. While in Portland he earned a Masters degree through the Leadership in Ecology, Culture, and Learning program at Portland State University and worked with the Portland Fruit Tree Project for 7 years as the Program Manager. In 2018, Bob joined East End Food Institute as Operations Manager and was promoted to Associate Director in 2020. He lives in Hampton Bays with his wife, two sons, and backyard chickens.
Chef Jay Lippin’s background includes tenures as Executive Chef at The Odeon and Cafe Luxembourg in New York City, Executive Chef at Crabtree’s Kittle House Restaurant in Chappaqua, NY, and most recently as Executive Chef at Baron's Cove in Sag Harbor, NY. He was also a winner of the TV show "Chopped" and WFAN’s “Tailgating Essentials & Barbecue Contest.” As East End Food Institute’s Executive Chef, Jay is certified as a Food Manager and has completed Better Process Control School coursework for production of shelf-stable goods.
Miranda Capriotti grew up in California, where she received a B.S. in Clinical Nutrition from the University of California, Davis. Wanting to learn more about the intersection between health and food systems, Miranda spent years farming in Northern California and Italy, and later, diving into the work of community nutrition. As East End Food Institute's Outreach & Education Manager, she also serves as the Farm to School Coordinator for five East End school districts. Miranda moved to the North Fork in 2020 with her husband and son, where they enjoy beach days, hiking, and visiting the local libraries.
Hailing from northern Virginia, Zachary has been working in restaurants for the past twelve years spanning from the multi Ramy Award winning Clarity in Vienna, VA, to Holy Ground in Tribeca, NY. He’s a musician, artist, avid gardener and supreme home body. In 2022, Zachary moved to Riverhead to be with his long-time girlfriend, Devin. Live music is a huge part of who he is, so if Umphrey’s McGee is in town, he’s there. Zachary prides himself on cooking with positivity and building positive kitchen culture.
Kaysha divides her time between the processing kitchen, driving the van, and working at East End Food Market in Riverhead. After being raised upstate near Albany, she studied at Binghamton University and stayed in the area while working for Wegman's Food Markets and then for certification agency, NOFA-NY Certified Organic. Kaysha is a member of the Shinnecock Indian Nation, an artist, and self-taught baker. She also brings experience from her other hobbies related to growing, foraging, and food.
Eric Adelmann graduated Eastern Suffolk Boces in 2012 with training in food preparation and attended Skills Unlimited, which is a free education program that enables youth to perform academically, socially, and professionally at the highest levels within the parameters of their capabilities. He has worked in food service with Hyatt East End in Riverhead, Lobster Roll, Pulaski Street Grille, Joe's Crab Shack, and For Goodness Cakes. In the summer of 2011, Eric also served as a field hand at Fowler Farms, Inc. He joined the East End Food Institute team in 2020 as a Food Production Assistant, where he supports the kitchen team in processing local farm produce and ensuring a clean facility.
An award-winning writer and editor, Stacy is co-author, with Hillary Davis, of the best-selling regional cookbook and wine-pairing guide The Hamptons Kitchen (W.W. Norton & Co., Inc.). You can meet her at East End Food Market in Riverhead, where she helps run the market and offers cooking advice. When she’s not working at the historic Foster Farm in Sagaponack, Stacy’s working on her next cookbook. This one will also be regional to the Northeast and seasonal, and it will offer many vegan recipes. Stacy sometimes works in East End Food Institute's production kitchen in Southampton. Always working, like the Appalachian farm girl she is. Photo by Barbara Lassen.
Before joining East End Food Institute, Toni had a long career working at a national research laboratory. Always an avid gardener, in 2016 she completed the Cornell Master Gardener training program and volunteers at gardens around the county. A few years back she started working with Island Harvest, Lighthouse Mission and LI Cares distributing food to those in need. Toni and her husband enjoy going to concerts, traveling and taking motorcycle trips. A lifelong artist and crafty-type, Toni can be found at local fairs selling her creations.
Eric Grossman grew up on the East End of Long Island in East Moriches. After receiving a degree in Communications and Media Studies from Fordham University in the Bronx, he spent years working with Brooklyn-based corporate caterer, Poppy's, as well as upstate-based sustainable steelhead trout farm, Hudson Valley Fisheries. He's excited to bring his diverse skill set to the team and help improve food access and equity across the island.
Rachel grew up in Nassau County and made her way to the east end working with horses. She has a Chemistry degree from Mary Washington College and a background working in laboratories in the environmental and pharmaceutical fields. After taking time to raise her two children, she joined East End Food Institute. Her responsibilities at EEFI are both in the kitchen and on the road which allows her to participate in the whole process as fresh, local produce arrives in the kitchen to be processed into a meal or shelf stable product and is then delivered to the local community. Rachel enjoys community theater, live music, and walking on the beach.
Kristina was born and raised in Lithuania on her family's farm. She was very lucky to be the last generation to experience old fashioned organic farming, inheriting old European traditions of producing and naturally preserving fruits, vegetables, meats and wine. In 2012, she moved to the beautiful North Fork and has felt at home ever since, surrounded by beautiful East End farms. She is a firm believer that the goal of life is a real sense of community and connection to nature.