Katherine Harris
5 Articles0 Comments

Katherine Harris is a Research and Communications Intern at Food Tank. Originally from Northern California, she attended a small, liberal arts college in Vermont to pursue both a locally and globally minded education. After graduating Phi Beta Kappa from Middlebury College in May 2014 with a B.A. in International and Global Studies and a focus in Latin American politics, Katherine returned to the San Francisco Bay Area to pursue an Outreach and Communications Internship at Good Food Awards and evaluate the sustainability practices of craft food and drink producers around the country.

In November 2014, Katherine moved to Bra, Italy to begin a Master in Food Culture and Communications at the University of Gastronomic Sciences in the Representation, Meaning and Media track. In addition, she launched her own blog, Aliment, to share insight on her life abroad as well as updates on her travels throughout Europe. Throughout nine months of coursework ranging from Chemistry to Food Journalism, dinner parties, and study trips to connect with members of the Slow Food network, Katherine continued to develop her interests in innovation, sustainable meat consumption, blogging, cheese, travel, and creating authentic connections through food.

Currently based in New York City, Katherine is pursuing an Editorial Internship at Saveur Magazine and contributing articles to Contemporary Food Lab. Her vision is to apply her strengths as a communicator with her passions for politics and food while constantly striving to learn more about the role she can play within the sustainable food movement.

Collaboration in Higher Education: An Interview with Doug Lantagne of UVM’s Food Systems Initiative

At the University of Vermont (UVM), students and professors from varied disciplines come together with community members across the state to study food systems.

Produce with Purpose: An Interview with Hungry Harvest CEO Evan Lutz

Hungry Harvest CEO Evan Lutz connects customers in the Washington D.C. metro area with surplus produce at an affordable price.

Snout-to-Tail and Farm-to-Table: An Interview with Chef-Owner Duskie Estes

At zazu kitchen + farm in Sebastopol, California, Chef-Owner Duskie Estes features produce and livestock from her own farm.

Food Industry Responds to Consumer Demand for Fewer Artificial Ingredients

Consumer demand for fewer artificial ingredients is changing the way the industry works.

10 Certification Agencies Creating a More Sustainable Food System

Labeling language is confusing and it’s hard to recognize logos on packaging. Check out this article to learn how to make more informed consumer decisions.