Megan is a rising senior at Denison University in Granville, OH while her home base is Far Hills, New Jersey. She is an environmental studies major, creative writing minor. Megan’s interest in sustainable agriculture and food led her to reach out to the sustainability manager of Denison’s food service Bon Appetit Management Company her freshman year. This led to Megan’s subsequent internship where just this past semester she worked to prepare data for Denison’s participation in the Real Food Challenge. Megan spent the fall of her junior year in New Zealand interning for a community garden program and volunteering at urban farms across the capitol city, Wellington. Megan is part of an all female a capella group on campus, an avid horseback rider, and passionate about all things food. She is so excited to spend the summer in San Francisco working with and learning from the Good Food Foundation team.
Having grown up in the Bay, Quinn is currently pursuing degrees in Communication and Economics at UC San Diego. While in school, he has worked as a designer and editor with an emphasis on Opinion content. Since last summer, he’s been leading web and branding development for Bicycle Banh Mi, a mother-daugher San Francisco Vietnamese food business. In the process, he found a passion for storytelling and community-building through food. He looks forward to biking along the Embarcadero and stopping at its little window every morning on the way to the Good Food Foundation offices.
An avid home cook and lover of good food, Marisa first moved to San Francisco after graduating from Williams College in 2014. There, her work with BCV Architects developed a passion for the intersection of community and design, while the Bay Area food scene fostered a love for local production. Marisa followed these interests to Italy, where she spent the past winter learning about sustainable agriculture while working on an organic farm in Tuscany. Marisa is excited to return to the Bay and to further explore the world of sustainable production with the Good Food Foundation. You can find her at a nearby trail, market, or your local purveyor of great scones.
Natalie is a Bay Area native and recent graduate of the University of Puget Sound, where she studied business and art history. Through her undergraduate classes, Natalie became interested in food justice and sustainable development. Natalie is passionate about the production of ethical chocolate and the empowerment of small-scale farmers around the world. Natalie is excited about learning more about the sustainable food movement while at the Good Food Foundation this summer.