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 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.” 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.
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.
Heather Meehan was born and raised on the East End and has served as the Farm to School Coordinator since March 2020 and prior to that she served as Outreach and Education Manager at East End Food Institute from 2018-2021. Heather is part of the Class 18 cohort of LEAD NY, Cornell University's program for emerging leaders in the Food, Agriculture, and Natural Resource sectors, and was part of a team invited to participate in American Farmland Trust's inaugural Farm to Institution NYS training. She holds a B.A. in Creative Writing, summa cum laude, from Bard College at Simon's Rock.
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.
Alayah Hewie is a lifelong resident of East Hampton, NY. Her grandmother, Rena Hewie-Stout migrated from her native country of Jamaica in the 1980s and opened the first Jamaican restaurant on North Main Street in East Hampton. While serving as a Food Production Associate with East End Food Institute, Alayah also runs her own business. Rena's Dream Patties revives her grandmother’s spirit within a re-born Jamaican patty experience that incorporates the local food movement while preserving traditional Jamaican flavors.
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.