Chef Maggie Epperson has had a long history with The Food Literacy. She began her journey with them in 2017 as a High School student where she became a part of The Youth Community Agriculture Program (YCAP) which strengthened her love of food. In part because of that experience she now holds a bachelor’s degree in Culinary Nutrition from Johnson & Wales University. Maggie came back to the Food Literacy Project in the Summer of 2021 to complete her senior internship at School. Today she is taking a year of service with Food Corps- a national nonprofit that is a part of Americorps Public Health programming whose mission is “Partnering with schools and communities to nourish kid’s health, education, and sense of belonging.” And whose vision is “Every child, in every school, experiences the joy and power of food.” She is completing her service term in Springfield, MA partnering with Home Grown Springfield whose focus is to provide nourishing school meals to its students. Maggie is extremely excited to join the board of directors and to dive deeper into the world of nutrition and food justice
