Nikki BoydBoard President; Coordinator of Health and Wellness, Norton Children’s Prevention and Wellness
Luckett DavidsonLeadership Development Coach & Illustrator
Martha GeierLibrarian - Retired
Nancy KuppersmithBoard Secretary; Registered Dietitian/Nutritionist, University of Louisville (Retired)
Kurt MasonUSDA Natural Resource Conservation Service (Retired)
Craig OesweinBoard Treasurer; Owner, Save-A-Lot, Iroquois
Chef Patrick RoneyChef de Cuisine, Ashbourne Farms
Luckett “Arugula” 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.
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.
A native Kentuckian, Rick “Rutabaga” 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.
Nancy “Nectarine” Kuppersmith grew up on a farm in Wisconsin where she was able to experience the benefits from gardening and farming. She was a lucky kid and is working to help other young people, who don’t have the opportunity here in Louisville, to learn from the land. Nancy graduated from the University of Wisconsin-Stout with a degree in Dietetics and Nutrition. In 2018, she retired from the faculty of the University of Louisville, School of Medicine, Department of Family & Geriatric Medicine. She has had a private practice in nutrition since 1990.
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.
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.
Chef Patrick Roney
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.