FORAGE KITCHEN CHEF INFORMATION
Sally (DeJoseph) Rogers
Founder, Nibble
San Francisco Bay AreaFood & Beverages
Sally started Nibble last year after a decade in the corporate world - a place full of unhealthy snacks and many hours to fill with snacking. Using research behind satiety and health to back her offerings, she is focused on combining produce and protein in perfect portions to help people snack in the best possible way. Nibble snacks are great in the office or at home as a convenient way to get veggies and plant-based protein into your diet. Sally loves what she does because everyone is on a food journey and every food story is different, which keeps life in the food business incredibly interesting and challenging!
Andrew Lawrence Schiff
chef and Owner of Oakc&cFig Baking
Oak & Fig Baking is committed to using the finest local, organic ingredients and celebrates the seasonal bounty of the Bay Area. Raised in Oakland and a life-long baker, Andrew took a 25-year detour as a fashion designer before returning to his roots and his true passion. His cakes and desserts are built with the detailed eye of an artist and inspired by a lifetime of world travel.
Jared Ginn
Food Scientist
Tiny Farm
Tiny Farms: We love crickets! Not only are they packed with protein and other nutrients, they actually just taste pretty darn good. Plus, they're super sustainable and a grown right here in our San Leandro food-safe, indoor farm. Check us out and try them fried, dried, or powdered - you'll bug out (in a good way) :)
Bri James
Co-Founder @ Scrumpt
Get kids' lunches for the week delivered directly to your door. With a lawyer’s meticulousness and active right-brain, she has been inspired to create great things that solve complex (and not so complex) problems. As an obsessive notebook-buyer and perpetual doer who loves food, technology and design, she is excited to channel all of her energy into the causes she believed in and motivate others to do the same.