Jacqueline Lewin is dedicated to educating about why food choices matter for our health, the environment and communities. At the Yale Sustainable Food Project she manages events, community relationships, strategic development, the Farm's wood-fired oven, and several interns. Before coming to Yale, Jacqueline received a Master's in Food Culture from Slow Food's University of Gastronomic Sciences in Parma, Italy, and a B.A. in French Studies and International Affairs from the University of New Hampshire. She came to the Project from Navdanya, a network of seed keepers and organic producers in New Delhi, India, where she was a volunteer coordinator and assistant to Dr. Vandana Shiva. Jacqueline is a home cook with Armenian and Australian roots who loves feeding people.