Stacey has developed curriculum, recipes, and taught healthy, international cooking classes in New York City public schools, after-school programs, camps, ELL and GED classes, the Institute of Culinary Education, and more — for youth (aged 2+), young adults, and adults since 2007. She began Allergic to Salad in 2010 to share her experiences and recipes in the kid cooking trenches. It has since grown into the project it is today— to after-school classes, parties, tours and more! She has developed recipes with The New York Times’ Mark Bittman on his cookbook, Kitchen Express, the Food Network TV show, Cooking for Real (Sunny Anderson), and recipe tested for Body and Soul Magazine (Martha Stewart Omnimedia). Her writing and recipes have appeared in numerous print and online publications, including a current partnership with Sustainable Table and the Kids Cook Mondays Campaign. Her food programming efforts have reached over 80,000 children and adults since 2007. Stacey has a Masters in History of Education from New York University and is a contributing editor to the textbook Contemporary Issues in Curriculum (2006/2011/2015).
Clio has worked as an environmental educator for several years with a goal of fostering a connection between young people and the outdoors. Clio believes it’s important for everyone to learn to grow their own food so as to expand their enthusiasm and enjoyment of fruits and veggies–as well as their knowledge of the food system. Gardening is also an important tool for making fresh food accessible and affordable for all. Clio has been a vegetarian for many years (and briefly vegan), so is a big fan of veggies and strongly believes in their ability to be delicious stars of dishes. Clio has worked at gardens, farms, and nature centers, so has seen the therapeutic value of gardening, as well as cooking with the fruits of one’s labors first hand. Even a balcony full of micro greens brings a little joy! In their spare time, Clio loves hiking, reading, practicing yoga, baking, and rock climbing.
Hailing from the Pacific Northwest, Eirann’s love for food started at a young age, in her backyard garden, growing and eating her family’s own fruits, vegetables, and herbs. She holds a BA in Environmental Policy and French from Williams College, and she recently earned an MA in French while living in Paris. Her passion for food and sustainability manifests in numerous ways—in offices of non-profits, kitchens, farm fields, and classrooms. Eirann also loves to teach, learn, and play alongside kids. She believes that inspiring children to understand and care for the health of themselves and their surroundings is perhaps the most important thing we can do to ensure the world’s present and future well-being. She enjoys spending lots of time outside, gluten free baking, rooftop gardening, and is especially fond of cheese.
Sara has a background in early childhood education and teaching visual arts. She is enthusiastic about connecting children to healthy food because she believes good nutrition is critical to success both in and out of school. Sara enjoys learning about growing food and the natural world, and wants to share that enthusiasm and knowledge with her students. Teaching at Allergic to Salad allows her to combine her passion for empowerment through self-reliance with her love of healthy eating. She has a B.A. in History and is a NYC Compost Project certified master composter.
As a recent immigrant from Russia, I retained a strong attachment to the food culture of my country. However, my food identity began to form on the first day of Nutrition class at Montclair State University. Professor in the Food Studies department said “Eating is the most intimate process. You put food in your mouth, it nourishes your body, and becomes you.” This inspired me to pursue my further studies and career in Nutrition and Food. Interning at an urban vertical farm focused my attention on the Sustainability Development Goals 2030 which have shaped my long-term agenda to examine the current issues and educate others. Therefore, I believe that food education is essential from an early age. I am extremely excited to work with young learners and offer new perspectives of the world of food to children.
Christy Robb is a native New Yorker living just blocks from her high school, Elizabeth Irwin, which she credits with igniting her passions for social justice, activism, and education. Having advocated for communities across New York City for years, Christy became a food justice activist when she saw how many of the families she was working with were suffering from the harmful, inadequate diets on which they were subsisting. She fervently believes that once people have the information and the know-how in regard to food, nutrition, and cooking, they will make sound decisions about their own and their families’ health and well-being. Most recently, Christy was managing the largest soup kitchen in Brooklyn, serving 1,400 meals a day on site and through a mobile soup kitchen. In addition, Christy has been a long-time community chef for Local Produce Link, a partnership program between Just Food, the New York State Department of Health, and United Way of New York City, delivering fresh local produce to emergency food programs in all 5 boroughs. She is also a Stellar Market Culinary Educator for the New York City Department of Health, conducting workshops at Farmers’ Markets throughout the city.
Nikita has been teaching culinary classes to kids for the past five years and is currently based in New York City as a yoga and culinary educator. She is completing her 500-hour advanced yoga training, and has recently graduated from the Developmental Psychology program at CUNY School of Professional Studies. She has taught yoga, culinary, and English classes in Spain and France, and has served with FoodCorps in Ventura, California. Her passions are health, wellness, child development and education, as well as traveling and exploring different cultures. She loves working with Allergic to Salad, helping connect students to healthy food in schools.
Sara grew up in Southern California, and moved to New York in October just after hiking the Colorado Trail. In addition to cooking and learning about sustainable food practices, she loves writing. She is pursuing work as a journalist, hoping to become a reporter for a local radio station with a focus on climate change, gender equity, or education. She too loves spending time outdoors (when it’s sunny), striking up conversations with strangers, cuddling her friends’ cats, and ducks. She spends most of her free time plotting out her future of nomadism.
Stephanie is a writer focusing on nutrition, health, and lifestyle topics. She has a background in nutrition education and has experience working in afterschool programs in Tennessee, Washington State, and New York City. She started her career by working as a demo specialist with Whole Foods Market where she created easy and nutritious recipes for customers to taste and make at home. Stephanie is an avid runner and baker. In her free time, she loves making granola and baking brown butter chocolate chip cookies. She enjoys sharing her cooking skills with her students and hopes they will feel excited to learn about new ingredients and techniques as they make recipes together.