Board of Directors

Sarah Schumann, President (

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Sarah fell in love with fishing while teaching English in coastal Chile in 2000. This inspired her to earn a degree in Marine Affairs at URI and get a job on a lobster boat after college. She went on to obtain a shellfishing license, become a salmon cannery machinist in Dillingham, AK, and complete a masters’ in environmental policy. She is active in fisheries education, marketing, and activism in New England and Alaska. She started Eating with the Ecosystem in 2011.


Katie Eagan (Treasurer)

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Katie is a second-generation commercial fisherman from Bristol, RI. She traps lobsters, conchs, scup, and crabs from a 32’ boat and digs for shellfish along the shorelines. She graduated from URI in Marine Affairs and spent two years with the Peace Corps in Fiji helping communities to develop coastal plans. Katie sits on the boards of the RI Whelk Association and Save Bristol Harbor and is co-PI on a whelk co-management project in partnership with URI. Katie spoke at the Eating with the Ecosystem dinner in February 2013 at Nourish restaurant, Lexington, MA. 



Rodman Sykes

Rodman has been a full-time fisherman for 43 years. He fishes on his 68-foot dragger, the Virginia Marise, out of Pt. Judith, RI. Rodman is on the boards of the Point Judith Fishermen’s Memorial Foundation and the RI Commercial Fishermen’s Association. He also participates in collaborative research projects with Brown University. He has been invited to speak on several panels about the effects of climate change on fisheries. Rodman spoke at a private Eating with the Ecosystem dinner for the Brown Club at Hourglass Brasserie in April 2013.  


Jon Cambra

Jon is a Bristol-based chef who is currently at Roger Williams University. He has nearly 15 years of experience in the restaurant industry. After training at the New England Culinary Institute in Vermont, he served as executive chef at local restaurants The Boat House in Tiverton and Castle Hill Inn in Newport. Under his leadership, both restaurants received national awards and rankings. While at the Boat House restaurant in Tiverton, he led the preparation of a spectacular Eating with the Ecosystem dinner.




Kelly Ann Maurice

Kelly Ann, Tallulah is co-owner and front-of-hour manager at Tallulah on Thames in Newport, RI. She sets the stage for Tallulah’s design, ambience, flow, and front of the house operations. She is a native of Rhode Island, a graduate of University of Miami, and holds a Masters Degree in Performing Arts.  Her most recent position before starting Tallulah on Thames with husband Jake Rojas was Director of Events at The Sunset Restaurant in Malibu, California.  Tallulah on Thames has hosted two wonderful Eating with the Ecosystem dinners. 




Frank Carini (Vice President)


Frank has more than two decades of journalism experience, and has spent time as both a reporter and an editor. His more recent passion, however, is telling the stories — the good, bad and ugly — of our environmental successes and failures. The Providence resident and Medway, Mass., native left the mainstream media in September 2009 to launch the online news website ecoRI Inc. with his wife Joanna Detz.  He stands by the motto: "We only have one planet and we need to treat it better." Frank brings his experience as founder of a start-up nonprofit to the Eating with the Ecosystem board. EcoRI acted as fiscal sponsor to Eating with the Ecosystem during its first year in existence.




Kira Stillwell (Secretary)

Kira grew up in Rhode Island as the daughter of a shark biologist, where she formed strong connections with the fishing community and a love of seafood. In her day job, Kira is Program Administrator at the Rhode Island Natural History Survey, where she answers phones, sends email blasts, manages memberships and organizes Survey events, and is the bookkeeping, human resources, and payroll department as well. In that role, Kira supports the Survey's numerous programs, from wildflowers to coyotes to turtles, but in her heart she is “a water girl” whose favorite ecological zone is the shore and marine environment. She brings a rich knowledge of nonprofit administration to Eating with the Ecosystem's board.