Luckett Davidson, now a coach and illustrator and former owner of a restaurant and catering business, believes strongly in a variety of healthy, well-prepared food choices for everyone in our community. Getting kids into the outdoors and growing and cooking food there – what an impressively empowering activity. It promises to increase the demand for diverse food choices in all our neighborhoods, making Louisville healthier and therefore more prosperous. In addition, the Food Literacy Project is managed sensitively, has a bold vision for the future and has committed and energetic staff and board. FLP is on the way to changing the world – one kid and one carrot at a time. Luckett’s background in food service and in the world of social justice and organization development has brought her to FLP. She’s proud to do her part as a board member.
A native Kentuckian, Rick was born in Hopkinsville. He attended Vanderbilt, Harvard, and Bellarmine universities and retired after a lengthy career in banking, international trade promotion, and information technology. He has been a Rotarian since 1999, and is a member of the Rotary Club of Louisville. He has served the Rotary District in various capacities and is currently the District Rotary Foundation Chair. He is active as Administrator of Rotary’s International Travel and Hosting Fellowship.
Nikki “Nutrition” Boyd joined the board in December 2019. Currently the Coordinator of Health and Wellness with Norton Children’s Prevention and Wellness, Nikki’s passion lies in ensuring that our community of kids grows up healthy and safe. Nikki joined the Board because she shares the same core values and she wants to support the Food Literacy Project in providing young people the opportunity to engage in urban agriculture, entrepreneurship, and health education. Nikki’s father was a teacher and her mother was a nurse, so naturally she followed both of their paths to become a health educator, a job she’s done tirelessly and passionately for over 15 years. Nikki grew up in Charlestown, IN, but now resides in the Beechmont area of Louisville. Nikki’s background is in exercise science, public health and health behavior. She is also a Certified Health Coach and Fitness Nutrition Specialist. In her spare time, Nikki enjoys spending time with her family, board games, and traveling.
Craig “Carrot” Oeswein has been Board member since February 2019. Since 2005, Craig and his wife Jenny Kute have owned and operated the Taylor Blvd. Save-A-Lot, which is located in front of the Iroquois Farm. Born and raised in Louisville, Craig has a strong passion for operating his business with a strong community focus. Craig and Jenny have 3 children: Megan, Ellen and Henry. Craig has a degree in Finance from Washington University in St. Louis.
Dr. Julia “Ginger Root” Richerson, MD, FAAP loves the dirt and grew up visiting her grandparents’ family farm in Marshall County. She loves playing in her flower garden and feeding the butterflies. Now a city girl, she has been in Louisville for 15 years taking care of children and families as a pediatrician at the Family Health Centers- Iroquois office in South Louisville, adjacent to Iroquois Farm. She believes families are incredibly powerful and are the foundation for a strong and healthy community.
Chef Patrick Roney’s passion for cooking came from an early age in his mother’s garden, outside Baltimore, Maryland, with a salt shaker and a sun ripened tomato. Today his philosophy has come full circle, his roots shine true in the fact that he is ingredient driven and prefers little confusion on the plate. During Patrick’s culinary training at the Culinary Institute of America, Hyde Park, New York, he became skilled in several cuisines. Although, today he truly is focused on Contemporary American Cuisine with an emphasis on Farm to Table. Roney recently joined the hospitality team at Ashbourne Farms where he is Chef de Cuisine under Jason Jones and helped to open the doors to the kitchen at the Show Barn.
Kurt “Dirt” Mason grew up playing in the dirt on his family’s beef cattle and tobacco farm in Scott County, Kentucky. He was always amazed that his mother could tell where he and his brother were playing on the farm based on the “kind of dirt ground into the knees of our blue jeans.” His fascination of dirt led him to a long career with the USDA Natural Resources Conservation Service, beginning while in college at Morehead State University and ending in 2020. Helping people to understanding the soil (and it’s really not “dirt”) and our connection to this fantastic medium continues to be his passion. Also a graduate of the University of Louisville ‘s MPA program, he serves on a number of boards and organizations committed to addressing natural resources concerns.
Martha “Mushroom” Geier is a ten-year volunteer with the Food Literacy Project.
A retired manager/librarian in the library software and research product industries and public libraries, she has been an active community volunteer with nonprofits that work toward social and racial justice and teen development. The Food Literacy Project is a perfect match for those commitments as well as her love of nature, fresh vegetables, and respect for those who grow them.