Staff & personnel
Kate Masury
Executive Director
Kate performs many roles from organizing and running educational and outreach events, to conducting research, building relationships with partners such as chefs, fishermen, scientists, seafood businesses, and citizen scientists, to communications and graphic design. A lifelong seafood lover, Kate’s enthusiasm for the marine environment stemmed from her upbringing on the coast of Maine. She earned a Bachelors of Arts in Environmental Studies from College of the Holy Cross before spending five years in the non-profit world teaching marine science to students of all ages on both the east and west coast. She then decided to pursue a career that combined her passion for marine science with her love for seafood and returned to school and received her Masters of Advanced Studies in Marine Biodiversity and Conservation from Scripps Institute of Oceanography where she focused on sustainable seafood and fisheries. While lobster will always be her favorite food, she enjoys exploring the wide variety of seafood that comes out of our New England waters.
Kate can be reached by email at kate@eatingwiththeecosystem.org
Rachel Wagner
Bookkeeper
Rachel is originally from Newport, RI, and grew up on the beach. She graduated with a Bachelor of Arts from James Madison University and after 10 years of city life in NYC, she decided to return to RI to share her love of the ocean with her children. Rachel is passionate about protecting our oceans and living an environmentally conscientious lifestyle. She has been managing accounts and bookkeeping for various small businesses and non-profit organizations for 15 years. Rachel can be reached by email at bookkeeper@eatingwiththeecosystem.org
Nicky Roberts
Program Coordinator, Climate Resilience
Nicky started at Eating with the Ecosystem as an intern and now coordinates projects advancing climate resilience in regional seafood, such as the Climate Resilient Seafood Supply Chain study. In 2021 she completed her Masters at the University of Rhode Island where she researched regional fisheries supply chains and fish consumption in Indonesia. This may seem wildly different from local New England fisheries but the overall mission is the same: supporting market-based approaches to seafood diversification with benefits for the wellbeing of consumers, producers, and the environment. As a student of marine science, Nicky found a lack of accessible information connecting marine health to the seafood economy. She believes that bringing coastal communities closer to their resources requires action-oriented research, communication, and a curious audience. That is why Nicky is excited to work with Eating with the Ecosystem and do her part in providing New England seafood lovers and businesses with the tools they need to create harmony with the environment they depend on.
Elizabeth Levandoski
Ike Jime Project Intern
Elizabeth’s love for the ocean environment stems from growing up, and living along coastal Connecticut, and visiting Mystic Aquarium starting at a young age. This drove her to attend the University of Connecticut, where she graduated with a bachelor’s degree in Marine Science. Additionally, while working as a student lab assistant at the University of Connecticut—Avery Point, she began to develop an interest in the connection between people and the marine environment. She is excited about this opportunity to help work with Eating with the Ecosystem and helping with their community efforts.
Board of Directors
David Dadekian
President
David Dadekian has been called “RI’s unofficial Food Laureate” by Philip Eil of the Providence Phoenix, “mastermind of the food news website and event-organizing operation, Eat Drink RI, who seems to know every chef, restaurant, farm stand, and manufactured food product within state lines.” Dadekian created Eat Drink RI (EDRI) in 2010 and over the past eleven years eatdrinkri.com has grown to be one of the top media, marketing and event production companies in the region for all things culinary. Dadekian is the host of the “RI Small Business Live Forum” and Cox YurView’s “The Rhode to Recovery” video interview series. Dadekian also works as PR Director, Cooking Instructor and Special Events Coordinator at Blackbird Farm in Smithfield. Dadekian serves on the boards of ecoRI News, Eating with the Ecosystem and the RI Small Business Coalition. He lives in Coventry with his wife Brenda and their two daughters.
Harry Rosenblum
Vice President
Harry Rosenblum moved to Rhode Island from New York City in the fall of 2019. A longtime lover of New England and its fisheries, it was only a matter of time before Harry found himself at the doorstep of Eating with the Ecosystem.
After co-founding The Brooklyn Kitchen in 2006 (a multi-faceted food business that in its current form is a cooking school led by Harry's wife and partner Taylor Erkkinen) The Meat Hook in 2009 (a whole animal locally sourced butcher shop) and a slew of other businesses, Harry is now the General Manager for Kikuichi Cutlery the oldest knife company in the world which is based in Japan.
Harry hosts 2 podcasts on the Heritage Radio Network. Feast Yr Ears, an interview based show focused on people's lives and relationships to food and cooking, and Time For Lunch, a fun food focused show for kids of all ages.
Harry's first book, Vinegar Revival was published in 2017 and includes recipes for Mackerel and Clams among others highlighting vinegar as an ingredient.
Chase Hogoboom
Treasurer
Chase believes that many of our world’s problems would be solved if people simply ate the foods they are supposed to eat. As Co-Founder and past President of Farm Fresh Rhode Island, Chase enjoyed learning about, identifying, and developing purposeful, sustainable, and local food systems. He spawns this passion and experience at Eating with the Ecosystem. As president of Goetz Composites, Chase’s professional career has been symbiotic with the ocean, including the development and production of 6,000 m (19,685 ft) depth Unmanned Underwater Vehicles (UUV) and zero emissions watercraft.
Trica Perez
Secretary
Tricia grew up in Maryland but fell in love with New England seafood and fishing during her early career, spending three years offshore as a Northeast Fisheries Observer collecting data aboard commercial fishing vessels. Now more land-based, she holds a Master’s in Fisheries Science & Management from UMass Dartmouth’s SMAST and works as the Research Program Manager for the Responsible Offshore Science Alliance—a nonprofit focused on the science and intersection of offshore wind and fisheries. She’s passionate about connecting her community to local seafood and the people who harvest it.
Syma Ebbin
Syma Ebbin serves as both a professor at the University of Connecticut’s Avery Point campus and the Research Coordinator for Connecticut Sea Grant. Her research has focused on subsistence harvesting, marine spatial planning, and participatory management in coastal communities. She has served on multiple fisheries management and research committees and has worked with Native American tribes in the Pacific Northwest. During graduate school she also spent time commercially fishing in Alaska.
Sam Grimley
Sam joined Sea Pact as Executive Director in early 2022 after serving as an environmental advisor to the organization since its inception. Sea Pact consists of twelve North American seafood companies working collaboratively to address seafood sustainability through supply chain engagement and collective action. Prior to joining Sea Pact, Sam spent nine years with Sustainable Fisheries Partnership, where he engaged major seafood buyers on their responsible sourcing efforts and facilitated collaborative sustainability improvement efforts. Additionally, Sam worked at the Gulf of Maine Research Institute, where he collaborated with the fishing industry members, suppliers, and restaurants to support regional sustainability efforts and raise market awareness of local, underutilized species.
Sam received a MA in Marine Affairs from the University of Rhode Island where his research focused on increasing the value of locally harvested seafood. After living in New Hampshire and Maine, Sam now resides with his family in his original home state of Rhode Island. He enjoys surfing, fishing, and cooking, as well as teaching his two daughters all about fish
Sarah Smith
Sarah Smith is a postdoctoral research associate in the Department of Human Ecology at Rutgers University in New Jersey. Her current research is focused on how fishermen adapt to environmental and institutional changes driven by climate change, fisheries management, the COVID-19 pandemic, and other factors. She is also an affiliate consultant with Council Fire, LLC and has expertise in fisheries social science and governance, offshore wind development, and marine protected areas. She holds a PhD in Marine Affairs from the University of Rhode Island and a MA in Environmental Policy from Tufts University in Massachusetts. She lives in Wakefield, Rhode Island with her husband and two children where they spend as much time as possible on or next to the ocean.
David Standridge
In June 2019 David Standridge opened The Shipwirght’s Daughter in Mystic CT. The cuisine is focused on sustainable local fish, farms and ranches. Prior to joining The Shipwright’s Daughter, David spent the last 13-years in New York City earning his culinary chops. He earned two Michelin Stars with Culinary Icon Joel Robuchon, before heading the farm-to-table restaurant, Market Table in the West Village. Next he was tapped to create a new health-focused concept Café Clover, Clover Grocery and the revamped Maidstone Hotel in East Hampton. His culinary roots start with his Italian mother and her slow-cooked Sunday meals and his deep southern roots on his father's side. David grew up in the northern Appalachian mountains where berry foraging and fresh water fishing were part of daily life.
At Shipwright's, David produces an ever changing seasonal menu with a focus on the bounty from local waters and farms. Although a Modern New England restaurant at heart, David’s cuisine is informed by the culinary techniques of Oxaca, the deep south and Southern Italy.
Melanie Branch
Melanie grew up in Rhode Island and recently graduated from URI’s Sustainable Agriculture and Food Systems program. She loves to intertwine ethnography and food; connecting people with place and with eating well. From hosting get togethers to developing a spreadsheet in order to organize cooking a meal from each corner of the world, she loves to learn about food, local and far, by listening and doing. A New Englander through and through, you can find her slinging delicious food at Bolt Coffee in the day and shucking an oyster at Beavertail in the evening.
Doug Stuchel
Professor Stuchel is an expert on everything related to food and the food system. His research and teaching focus on culinary arts, reducing food waste, sustainability, ethical farming, food technology, food insecurity, and food justice.
He is an associate professor at Johnson & Wales University in Providence, Rhode Island. Professor Stuchel has over 30 years of experience in the food and beverage industry, working in restaurants, hotels, food manufacturing, distribution, catering, and specialty foods.
With his extensive industry experience and certifications as a Certified Food & Beverage Executive, Certified Hospitality Educator, and Certified Restaurant Manager, Professor Stuchel brings real-world knowledge and practical skills to his students. His passion is helping to create a more sustainable and just global food system through education.
Laurie Curtin
With a lifelong love of the ocean and a deep appreciation for sustainable food systems, she is thrilled to join the board of Eating with the Ecosystem. A proud pescatarian, foodie, and Certified Fund Raising Executive (CFRE), she brings a strong background in nonprofit development and fundraising to the organization. Passionate about locally grown and place-based seafood, she believes that nourishing people and protecting our ocean ecosystems go hand in hand. Originally from North Carolina, she is also an avid Tar Heel basketball fan who finds joy in sailing, hiking, exploring new places, and getting lost in a good book. For her, joining the board is the perfect way to merge her personal values with meaningful action for our planet.
Tanya Edwards
Tanya Edwards returned to New England after 22 years in New York City, where she worked as a music journalist, and then as a lifestyle writer, editor, and producer, eventually landing primarily in the food and travel space. She first became interested in how food makes its way to our tables when working as Editorial Director for Aol Food and the blog Slashfood, and that continued with her role as Culinary Programming Director Food Network digital. Since then, she's held roles at Refinery 29 and Yahoo, and writes about food and dining for the Boston Globe, CNN, The Infatuation, Eater, Better Homes & Gardens, and the Today Show.
In 2020, she moved to Stonington, CT., home to the historic Stonington Fisherman's Docks, and her interest in seafood from local waters grew, along with a passion for traditional New England fishing. She's planning on getting her clamming license soon.
Andrea O’Donnell
Based on the North Shore of Massachusetts, Andrea O’Donnell is the Sustainability Coordinator of the Ipswich Shellfish Group. Andrea represents Ipswich Shellfish on the board of Sea Pact, where she collaborates with other like-minded North American seafood companies dedicated to driving stewardship and continuous improvement of social, economic, and environmental targets across the global seafood supply chain. Andrea was elected to Sea Pact’s Executive Committee in 2022, first serving as the Vice Chair and most recently in the Chair position. She holds a Master of Science in Marine Biology from the College of Charleston and a Bachelor of Science in Marine and Freshwater Biology from the University of New Hampshire. She relocated to New England from Charleston, SC after running the sustainable seafood program at the South Carolina Aquarium. Andrea's background also includes environmental education and oyster reef restoration. Throughout her time working from the southeastern US up to New England, Andrea has years of experience in the world of sustainable seafood, from educating about its benefits, to eating it – she loves it all!
Hunter Peterson
Hunter serves as a commissioner on the Westport CT Shellfish Commission, where he helps oversee the sustainable management of the town's coastal resources. In 2024, he founded Saugatuck Oyster Company, a Westport, CT based business offering guided shellfishing tours. In addition to tours, Saugatuck Oyster Company provides raw bar catering services and oyster shucking classes, they are also a rotating vendor at the Westport Farmers Market. Hunter is a licensed commercial fisherman and supplies a variety of underutilized local species such as Slipper Limpets, Asian Shore Crab, and American Eel to high-end restaurants in Southwestern CT including The Cottage, OKO, and Kawa Ni. He is passionate about educating chefs and home cooks on the value of New England’s seafood and the importance of eating local. Hunter grew up fishing and shellfishing the waters of western Long Island Sound. At age 15, he became a deckhand on a charter fishing boat, a job he held seasonally for ten years.
Board emeritus
Ken (Frazier) Payne
Frazier is currently president of the Civil Alliance for a Cooler Rhode Island, a founding member of the Rhode Island Green New Deal – Research Council, a board member of the Rhode Island Public Health Institute, a member of the steering committee of Food Solutions New England, and serves on the national Council on Agriculture Research Extension and Teaching. Previously, he was administrator of the RI Agricultural Partnership and chairperson of the RI Food Policy Council.
Frazier’s professional public service ranges from the RI Distributed Generation Board, RI Office of Energy Resources, senior policy advisor to the Rhode Island Senate, federal projects coordinator for Unites Senator Claiborne Pell, executive director of the Rhode Island League of Cities and Towns, and executive director of the Blackstone Valley Council of Governments.
John-Michael Parker
John-Michael is an artist, public servant, and nonprofit leader who serves as Executive Director of Arts for Learning Connecticut, the state’s largest provider of arts in education. A Connecticut native, he’s passionate about building creative and equitable communities—and currently serves as a State Representative in the Connecticut General Assembly, where he Co-Chairs the Environment Committee. A passionate recreational fisherman who loves being on the water—whether by boat, kayak, or surf—John-Michael lives in Madison with his wife Joyce and their son Charlie.
Zachary Redin
Zachary Redin knew he wanted to be a chef since he was 5 years old. After attending the Institute of Culinary Education for Culinary Arts, Management, and later Baking and Pastry Arts he found his passion for seafood. First with The Restaurant at Rowayton Seafood and later with the Rowayton Seafood Market he found his calling in fish mongering. Always finding his way back to seafood he started working at Fjord Fish Market in Cos Cob in 2018. Quickly rising to become manager and fish buyer (aka Chief Fish Officer) he would travel to the New Fulton Fish Market weekly to purchase the freshest fish. In 2021 Zachary moved to Litchfield County, CT where he opened To The Gills. Originally a mobile fish market popping up at farmer’s markets and working raw bars he opened his brick and mortar store in Oakville, CT in 2022 with his wife, cheesemonger/owner of New Curds on the Block.
Eating with the Ecosystem's Advisory NETwork consists of fishermen, chefs, supply chain businesses, scientists, and other issue experts who share our our vision and offer guidance towards creating a New England seafood system that supports regional ecosystems and the people who depend on them.
Fishermen
RODMAN SYKES - F/V Virginia Marise, Point Judith, RI
AARON GEWIRTZ - F/V Nancy Beth, Point Judith, RI
AL EAGLES - F/V Katherine Ann, Newport, RI
CHRIS MORRIS - Hoxsie Fish Trap, Point Judith, RI
DOUG FEENEY - F/V Noah, Chatham, MA
KATIE EAGAN- Bristol, RI
MIKE MARCHETTI - F/V Mister G, F/V Captain Robert, Point Judith, RI
PJ RUSSO - F/V Steel Pulse, Bristol, RI
Seafood Supply Chain Businesses
JARED AUERBACH- Red's Best, Boston, MA
MARK PIRRI- Tony's Seafood, Warren, RI
STU METZLER- Fearless Fish Market, Providence RI
TOM LAFAZIA- Narragansett Bay Lobsters, Narragansett, RI
VALERIE ROSENBERG- Red's Best, Boston, MA
Scientists and Researchers
GAVIN FAY- School for Marine Science and Technology, University of Massachusetts Dartmouth
HIRO UCHIDA- Dept. of Environmental and Natural Resource Economics, University of Rhode Island
JEREMY COLLIE- Graduate School of Oceanography, University of Rhode Island
JOE ZOTTOLI- Graduate School of Oceanography, University of Rhode Island
JOHN MANDERSON- NOAA/NEFSC Oceans & Climate & Cooperative Research Programs
Chefs
ANDREW MCQUESTEN- North, Providence, RI
ANDY TEIXEIRA- Brix Restaurant, Newport Vineyards, Newport, RI
ASHLEY VANASSE- Easy Entertaining Inc., Providence, RI
CHRIS JONES- The Mooring, Newport, RI
CRAIG HUTCHINSON- Olmo, New Haven CT
DAVE SNOW- Stoneacre Brasserie, Newport, RI
DEREK WAGNER- Nick's on Broadway, Providence, RI
GILL STANSFIELD- Johnson & Wales University, Providence RI
GREG COCCIO- Avvio Ristorante, Cranston RI
HENRY BOUSQUET- Greater New Bedford Regional Vocational Technical High School, New Bedford MA
JASON HEGEDUS- Dune Brother's Seafood, Providence, RI
JASON TIMOTHY- Troop and Laughing Gorilla Catering, Providence, RI
JON CAMBRA- Roger Williams Univeristy, Bristol RI
JOSHUA RIAZI- Ripe Hospitality and the Genesis Center, Providence, RI
LISA LOFBERG- Little Moss Restaurant, Dartmouth, MA
KRISTOFER HARDING- Harding Catering, Amesbury, MA
KYLE HENDERSON- Oberlin, Providence RI
MATT TORTORA- What's Good, Providence RI
MAX PETERSON- Hemenway's Restaurant, Providence, RI
MIKE MELLO- M & C Cafe, New Bedford, MA
NICK GILLESPIE- Dune Brother's Seafood, Providence, RI
NOAH METNICK- Waterman Grille, Providence RI
RICH SILVIA- White Horse Tavern, Newport, RI
RIZWAN AHMED- Johnson & Wales University, Providence, RI
SAMANTHA KUNDRAT- Eatily, Boston, MA