Adam’s interest in local food was sparked in 1999 in Ithaca, NY, where he worked his way through his undergraduate studies by cooking professionally in restaurants that were committed to using local products. Adam has more than 25 years of experience in various aspects of the food industry, including restaurants, catering, processing, product development, consulting, and sales.
Adam earned a BA, MA, and PhD in Anthropology from Cornell University. He also holds a MA in Anthropology from Binghamton University (concentration Archaeology) and a Better Process Control School Certificate from UC Davis. His academic interests center on the relations between people, nature, and capital: a perfect fit for food system work. Adam is especially interested in critical and constructive perspectives on economic development, and brings this lens to his work at ANCA.