Anna Prizzia – Program Director and Campus Food Systems Coordinator, aprizzia@ufl.edu
Prizzia oversees the Field & Fork Program and works as the campus food systems coordinator for the University of Florida. She has 15 years of experience in sustainability and food system efforts, including working as statewide coordinator for the Florida Farm to School Program, management of sustainability efforts with institutional food service at UF, and serving on the boards of Slow Food Gainesville and the Alachua County Nutrition Alliance. Prizzia is the president of the board and co-founder for Working Food (formerly Forage), a non-profit focused on supporting and sustaining local food efforts in North Central Florida. She received her B.S. in marine biology from the University of North Carolina, Wilmington and her M.S. in wildlife ecology and conservation with a certificate in tropical conservation and development from the University of Florida. She served in the Peace Corps at Vanuatu from 2004 to 2005.
Dr. Gabriel Maltais-Landry – Academic Liaison, maltaislandryg@ufl.edu
Gabriel’s work focuses on the effects of agroecological practices on soil fertility and soil health. More precisely, he works on the potential of cover crops, organic amendments and livestock integration to improve nutrient management and agricultural sustainability in a variety of agroecosystems. Originally trained as an aquatic biogeochemist, his work shifted towards nutrient cycling in agriculture during his PhD, which focused on the effects of cover crops and organic amendments on soil phosphorus cycling in California. His work expanded to include how nitrogen and greenhouse gas emissions were affected by manures and cover crops during his postdoctoral position in British Columbia. His work now embraces the complexity and uniqueness of Florida’s diverse agroecosystems.
Noah Long – Farm Manager, noahlong@ufl.edu
Long maintains the farm and gardens and supervises interns who assist him in the daily work that comes with managing the space. His work encompasses all aspects of agriculture, ranging from cultivating fruits and vegetables to fostering collaborations with local farms in order to combat food waste Noah has a bachelor’s degree in Horticultural Sciences from the University of Florida and has worked in a variety of different forms of agriculture. Having been a former intern himself, Noah understands what’s needed to have a meaningful and fruitful experience at Field & Fork.
Kelli Martin Brew – Program Coordinator, kelliabrew@ufl.edu
Brew coordinates programs for faculty, staff and the community at the farm. She has decades of experience in local food systems work, most recently as the Farm to School Coordinator for Alachua County Public Schools. Kelli was a co-founder of the Gainesville Catholic Worker where home-cooked meals, made from produce purchased or gleaned from local farms, were served for many years to people experiencing homelessness and hunger. She also established a school garden program for Florida Organic Growers and co-edited “Grow to Learn,” an IFAS manual for school gardeners. Connecting the dots between healthy land, plants, and people is an ongoing life project that she is happy to continue at her alma mater.
Lori Benson – Pantry Coordinator, loribenson@ufl.edu
Benson manages the day-to-day operations of the Field & Fork pantry. Much of her professional career has been at universities including Penn State, UNC Charlotte, and Winthrop and now at the University of Florida. Benson holds a master’s degree from Penn State in Hotel and Restaurant management. Prior to moving to Gainesville, she owned her own business, “Style Recycled”, a curated sustainable fashion boutique. This business idea evolved after Benson learned about the fast fashion industry and the use of sweatshops to produce most clothing. She has been thrifting for almost two decades and it was this experience that also motivated her to address the need for sustainability in fashion. In her free time, Benson works on her upcycled clothing business, “Style Refreshed”, thrifts and cooks. She’s thrilled to be part of a team at UF that helps alleviate food insecurity on campus.
Donors
Our donors are an important part of our team. Their support allows us to develop a robust program for our students and faculty.
We are particularly thankful for the following donors and their generous gifts to the Field & Fork Program:
- Alan and Cathy Hitchcock
- Black Kow Compost
- Publix
- Rural King
Employment
We have no openings at this time.
Internships
We have several work study positions, as well as for-credit and volunteer internships available each semester in the Field & Fork Program. To learn more about our internship program, open positions and how to apply, please visit the internships page.
