Kate is a New England native, having grown up in Southern Maine. She comes to Eating with the Ecosystem after finishing a masters program at Scripps Institute of Oceanography in San Diego, California, where she focused on sustainable seafood and fisheries. She brings with her research and communications experience (check out the wonderful website Kate developed as her masters project: www.followyourfish.com). Kate leads many of Eating with the Ecosystem's programs, including a project in partnership with the University of Rhode Island that will provide the scientific backing to support all of Eating with the Ecosystem's work - a template for eating local seafood species in proportion to their natural abundance.
Kate can be reached by email at firstname.lastname@example.org
School of Fish Coordinator
Samantha followed her passion for the sea to the University of Rhode Island where she studied Marine Affairs and Fisheries. Samantha worked with the North-East Fisheries Observer and At Sea Monitor program aboard commercial fishing vessels for a number of years remains actively involved with the fishing industry out of Point Judith, RI. Her passion for commercial fishing, seafood, and farming led her to Eating with the Ecosystem where she coordinates our School of Fish workshop series at Hope & Main. Samantha can be reached by email at email@example.com.
Dave Rocheleau and Julia Bancroft
Seafood For All Program
Dave Rocheleau is executive chef at Crossroads RI and a former member of the RI Food Policy Council. Julia is a GIS certificate student at URI and member of the Narragansett Bay Estuary Program staff. Since late 2014, Julia has been handling product procurement for our Seafood for All program, and Dave has taken the lead on educating food pantries and customers about using local, under-appreciated species.
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 marketplace that functions as a support system for its regional ecosystems and the people who depend on them.
- AL EAGLES
- DOUG FEENEY
- MIKE MARCHETTI
Seafood Supply Chain Businesses
- JARED AUERBACH- Red's Best
- MARK PIRRI- Tony's Seafood
- TOM LAFAZIA- Narragansett Bay Lobster
- VALERIE ROSENBERG- Red's Best
Scientists and Researchers
- HIRO UCHIDA- Dept. of Environmental and Natural Resource Economics, University of Rhode Island
- JOE ZOTTOLI- Graduate School of Oceanography, University of Rhode Island
- ANDY TEIXEIRA- Brix Restaurant, Newport Vineyards
- CHRIS JONES- the White Horse Tavern
- DAVE SNOW- Bristol Oyster Bar
- JOSHUA RIAZI- Ripe Hospitality and the Genesis Center
- LISA LOFBERG- Little Moss Restuarant
- MAX PETERSON- Hemenway's Restuarant
- RICH SILVIA- the White Horse Tavern