@cheffresh82 , @freshertogether ,
www.ChefFreshRoberson.com
Fresh Roberson
director & planning committee member
They/them/she/her
Born and raised in eastern North Carolina, Fresh started remixing southern culinary traditions as soon as she could walk and hold a whisk. Transplant to the midwest, they now call Chicago home. An engineering and physics nerd turned chef, she has professionally studied cooking in Thailand and the US and has worked in elite kitchens including Google and Facebook.
But their community-based edible activism among communities of color, elders, queer folx and youth is where her heart most deeply resides. They strive to make nutritious food accessible to all. She provides weekly meals for various non-profits and programs dedicated to increasing food access for the homeless, street youth and seniors. Chef Fresh is founder of Fresher Together LLC. Fresher Together is a collaborative food project for healing, economic development, training and retreat.
Their favorite bread is a fluffy yeast roll fresh out the oven spread with butter.
Danie Roberson
They/Them - planning committee member
Bio
@ghettonerdboi
@trainno9 , @wildtrilliumfarm, @niycf, @midwest_grit
@trainno9 , @wildtrilliumfarm, @niycf, @midwest_grit
Christine Liz Johnson
Planning Committee Member -Favorite way to enjoy bread: toasty sourdough with cultured butter and flaky salt, although bread as scarpetta to scoop up leftover sauce is a close second!
Christine (she/her) is a farmer in Northern Illinois and co-owns and operates a diversified veggie and flower farm, Wild Trillium Farm. She is committed to ensuring that all small farms have an opportunity to thrive and connecting folks to the vibrant agricultural communities and delicious food grown in our region. Her off farm job as program manager of a beginning farmer training program called Midwest GRIT, serves small to mid-size farmers across the Upper Midwest who want to grow specialty and heritage grains to bring to the Midwest grainshed, and is a collaborative effort of Michael Fields Ag Institute, Artisan Grain Collaborative and UW-Madison OGRAIN. She also advocates for a sustainable & equitable food system as co-chair of the Illinois Stewardship Alliance's Local Food & Farmer Caucus, organizing with Northern Illinois Young Farmers Chapter, and participating as a Steering Committee member of Upper Midwest CRAFT at Farmers Rising. Having worked in Chicago restaurants for nearly a decade, you can be sure Christine is always thinking about the next great meal.
Laura Nussbaum-Barberna
Planning Committee Member
Bio Coming Soon.
Sprouted Grain
Join us in acknowledging all the people who were previously actively organizing with Chicago Bread Club and contributed to our current state, who are now adding their talents to other projects.
Shulamis Rouzaud
FOUNDER
Shulamis is the Chicago Bread Club’s founder. She is passionate about staple crops and staple foods (grains and legumes). She is a registered dietitian with her Master of Science in nutrition. She eats bread pretty much every day, and thinks that it tastes great and is really satisfying! Her goal for the bread club is to keep it democratic in structure, try to be as transparent as possible and promote and expand the racial equity of the regional grain economy.
She is an emerging HAES-informed, anti-diet practitioner with diverse experiences in professional culinary, farming, out-patient eating disorder clinics, and non-profit food and social justice activism which focused on anti-racism work within the current food and health care system.
Please don’t be shy, we’re all in this together!
Erin Cade
Former Board Member
Erin graduated from Columbia College in South Carolina with a BA in music. She moved to Chicago to study pastry at Le Cordon Bleu, before working her way up through fine dining kitchens. Her love of eating bread has brought her back to the craft. Along with Emmaline, her starter, Erin loves to explore the science behind sourdough bread baking.
@mochene
Melanie Carter
Former Board Member - Chef
Melanie Carter is the owner of her own business called Organically Gourmet. Melanie attended the Washburne School of Culinary Arts and the Triton College Culinary program for her formal culinary training. Melanie is proud to be an Army veteran. She strives to be the best in all that she does. She is a recent graduate of the Windy City Harvest Horticulture and Sustainable Urban Agriculture Apprenticeship program. She hopes to teach gardening and cooking to others, incorporating a garden to table concept and develop recipes.
Melanie strongly believes in not only giving back to her community, but reaching out and showing them the benefits of growing their own food and incorporating them into their everyday diets. She has hopes of turning “food deserts into food oases”.
@organically_mel
Kelly Freza
Former Board Member,Graphic Design and Marketing
Kelly is a visual designer creating for web and print with skills in food photography and illustration. She has I have 10+ years of experience working as a creative, with the majority of that serving the food and hospitality industries; working with hotels, restaurants, food-based non-profits, chefs and packaged food products. She is originally from South Florida and relocated to Chicago in 2009. She is obsessed with food, cooking and restaurant culture as well as art and graphic design, and is very lucky to combine the two and call it work. She runs a design studio called Supper Club Studio working with clients in Chicago and the suburbs.
@supperclubstudio
http://supperclub.studio
