Professional Staff

Kate Fullam

Executive Director

kate@eastendfood.org

Prior to joining East End Food Institute, 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 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. 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 Hatton

Associate Director

bob@eastendfood.org

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.

Jay Lippin

Chef in Residence

jay@eastendfood.org

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.” Jay is a member of the Slow Food East End board of directors and a tireless advocate for local food and producers. As East End Food Institute’s Chef in Residence, Jay is certified as a Food Manager and has completed Better Process Control School coursework for production of shelf stable goods.

Miranda Capriotti

Outreach & Education Manager

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. From her extensive experience developing school gardens and garden-based nutrition education, Miranda quickly learned that building partnerships and cultivating community support was the key to creating successful and sustainable programs. She moved to the North Fork in 2020 with her husband and son, where they enjoy beach days, hiking, and visiting the local libraries.

Mary Ogno

Operations Coordinator

Living on the East End of Long Island, Mary takes full advantage of our local food system bounty by fishing local waters, foraging edible plants and mushrooms, and growing her own organic produce seasonally. Sourcing food locally has always been a passion of Mary’s since her childhood family garden, but deepened further while living with, and learning from, farmers in Italy. Formerly a commercial restaurant manager and professional baker, Mary is dedicated to supporting the wellbeing of our farmers, food producers and community while working towards a more sustainable and equitable food system. As East End Food Institute's Operations Coordinator, Mary will split time between food production in the kitchen and making connections with local producers via our CRAFT and Apprentice Matching programs.

Vivian Le

Outreach & Education Coordinator

Vivian Le grew up in North Carolina with an edible jungle of a backyard where she tended to fruit trees, harvested peppers, and watched her mom turn those foods into delicious meals. From those experiences, she fell in love with food and believes that food is what connects us all. She is passionate about food education, sustainability, and accessibility and has worked in a variety of roles to advance the food movement. Most recently, she worked at the Good Food Foundation in San Francisco, CA. She hopes to continue traveling to learn more about different cultures while making a positive impact on the environment and of course, share meals with new people. As the Outreach & Education Coordinator, Vivian will take the lead on the Riverhead Farmers Market, support programming, and assist our kitchen team with turning local produce into products.

Esther Ramos

Food Production Associate

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 helped to build the food production program and now plays a key role in helping us fulfill wholesale orders for local farms and other clients. Originally from Mexico, Esther imparts her authentic cooking style and wonderful flavors to all of the products she prepares.

Josefina Escobar

Food Production Assistant

Josefina Escobar has worked in food service at Hampton Bays High School and is certified as a Food manager. She is very active and enterprising, also running a successful cleaning business. Josefina's attention to detail cannot be beat, and as a result she has earned the respect of esteemed clients such as Edwina von Gal, a renowned landscape designer and founder of the Perfect Earth Project.

Eric Adelmann

Food Production Assistant

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.

Danielle Rischawy

Food Production Assistant

I'm the co-owner of Peppered Fern, a gluten free, vegan bakery. I have a sweet tooth, and I'm always looking for ways to indulge in a healthier, more natural way. Peppered Fern was born from that belief. I enjoy being in the kitchen, coming up with new recipes and being in nature whenever I can.