Staff & personnel
Kate Masury
Executive Director
Kate performs many roles from organizing and running educational and outreach events, to conducting research, building relationships with partners such as chefs, fishermen, scientists, seafood businesses, and citizen scientists, to communications and graphic design. A lifelong seafood lover, Kate’s enthusiasm for the marine environment stemmed from her upbringing on the coast of Maine. She earned a Bachelors of Arts in Environmental Studies from College of the Holy Cross before spending five years in the non-profit world teaching marine science to students of all ages on both the east and west coast. She then decided to pursue a career that combined her passion for marine science with her love for seafood and returned to school and received her Masters of Advanced Studies in Marine Biodiversity and Conservation from Scripps Institute of Oceanography where she focused on sustainable seafood and fisheries. While lobster will always be her favorite food, she enjoys exploring the wide variety of seafood that comes out of our New England waters.
Kate can be reached by email at kate@eatingwiththeecosystem.org
Rachel Wagner
Bookkeeper
Rachel is originally from Newport, RI, and grew up on the beach. She graduated with a Bachelor of Arts from James Madison University and after 10 years of city life in NYC, she decided to return to RI to share her love of the ocean with her children. Rachel is passionate about protecting our oceans and living an environmentally conscientious lifestyle. She has been managing accounts and bookkeeping for various small businesses and non-profit organizations for 15 years. Rachel can be reached by email at bookkeeper@eatingwiththeecosystem.org
Nicky Roberts
Program Coordinator, Climate Resilience
Nicky started at Eating with the Ecosystem as an intern and now coordinates projects advancing climate resilience in regional seafood, such as the Climate Resilient Seafood Supply Chain study. In 2021 she completed her Masters at the University of Rhode Island where she researched regional fisheries supply chains and fish consumption in Indonesia. This may seem wildly different from local New England fisheries but the overall mission is the same: supporting market-based approaches to seafood diversification with benefits for the wellbeing of consumers, producers, and the environment. As a student of marine science, Nicky found a lack of accessible information connecting marine health to the seafood economy. She believes that bringing coastal communities closer to their resources requires action-oriented research, communication, and a curious audience. That is why Nicky is excited to work with Eating with the Ecosystem and do her part in providing New England seafood lovers and businesses with the tools they need to create harmony with the environment they depend on.
Hadley Kerr
Research Assistant
Hadley grew up and lives on Cape Cod, MA where her love for the ocean began at a young age. She graduated from the University of Massachusetts Amherst with a Bachelor of Science in Biology and a certificate in Coastal and Marine Sciences. While Hadley researched fish physiology at UMass she began to develop an interest in marine conservation and sustainability. In addition to marine science, she has a passion for cooking, especially with fresh local seafood often caught by her or her family members. Hadley is excited to be a part of Eating with the Ecosystem and work with the local community to promote sustainable seafood markets and healthy marine ecosystems across New England. Hadley started as an intern helping with EWTE’s seafood habitat program and is now a research assistant on the Climate Resilient Supply Chain study.
Elizabeth Levandoski
Ike Jime Project Intern
Elizabeth’s love for the ocean environment stems from growing up, and living along coastal Connecticut, and visiting Mystic Aquarium starting at a young age. This drove her to attend the University of Connecticut, where she graduated with a bachelor’s degree in Marine Science. Additionally, while working as a student lab assistant at the University of Connecticut—Avery Point, she began to develop an interest in the connection between people and the marine environment. She is excited about this opportunity to help work with Eating with the Ecosystem and helping with their community efforts.
Board of Directors
David Dadekian
President
David Dadekian has been called “RI’s unofficial Food Laureate” by Philip Eil of the Providence Phoenix, “mastermind of the food news website and event-organizing operation, Eat Drink RI, who seems to know every chef, restaurant, farm stand, and manufactured food product within state lines.” Dadekian created Eat Drink RI (EDRI) in 2010 and over the past eleven years eatdrinkri.com has grown to be one of the top media, marketing and event production companies in the region for all things culinary. Dadekian is the host of the “RI Small Business Live Forum” and Cox YurView’s “The Rhode to Recovery” video interview series. Dadekian also works as PR Director, Cooking Instructor and Special Events Coordinator at Blackbird Farm in Smithfield. Dadekian serves on the boards of ecoRI News, Eating with the Ecosystem and the RI Small Business Coalition. He lives in Coventry with his wife Brenda and their two daughters.
Harry Rosenblum
Vice President
Harry Rosenblum moved to Rhode Island from New York City in the fall of 2019. A longtime lover of New England and its fisheries, it was only a matter of time before Harry found himself at the doorstep of Eating with the Ecosystem.
After co-founding The Brooklyn Kitchen in 2006 (a multi-faceted food business that in its current form is a cooking school led by Harry's wife and partner Taylor Erkkinen) The Meat Hook in 2009 (a whole animal locally sourced butcher shop) and a slew of other businesses, Harry is now the General Manager for Kikuichi Cutlery the oldest knife company in the world which is based in Japan.
Harry hosts 2 podcasts on the Heritage Radio Network. Feast Yr Ears, an interview based show focused on people's lives and relationships to food and cooking, and Time For Lunch, a fun food focused show for kids of all ages.
Harry's first book, Vinegar Revival was published in 2017 and includes recipes for Mackerel and Clams among others highlighting vinegar as an ingredient.
Chase Hogoboom
Treasurer
Chase believes that many of our world’s problems would be solved if people simply ate the foods they are supposed to eat. As Co-Founder and past President of Farm Fresh Rhode Island, Chase enjoyed learning about, identifying, and developing purposeful, sustainable, and local food systems. He spawns this passion and experience at Eating with the Ecosystem. As president of Goetz Composites, Chase’s professional career has been symbiotic with the ocean, including the development and production of 6,000 m (19,685 ft) depth Unmanned Underwater Vehicles (UUV) and zero emissions watercraft.
Trica Perez
Secretary
Tricia grew up in Maryland but fell in love with New England during her three years as a Northeast Fisheries Observer. Along the way she has worked on an oyster farm, participated in scallop research surveys, and spent a season as a sternman on a lobster boat. She completed her Master’s degree in Fisheries Science from SMAST at the University of Massachusetts Dartmouth and is currently a fellow with the U.S. Department of Energy. She takes pride in connecting her community to our local species and local fishermen.
Elizabeth Blank
Elizabeth grew up on Aquidneck Island where she developed an interest in issues concerning her local coastal community at an early age. Her interests led her to earn a B.S. in Biology from Boston University before she sought to apply her scientific knowledge in a legal application. Thereafter she moved back to Rhode Island to pursue a dual degree in law from Roger Williams University School of Law as well as earning a M.A. in Marine Affairs from the University of Rhode Island. Now a full-time Newporter, she is a Commissioner on the Newport Energy and Environment Commission and a lawyer by day.
Syma Ebbin
Syma Ebbin serves as both a professor at the University of Connecticut’s Avery Point campus and the Research Coordinator for Connecticut Sea Grant. Her research has focused on subsistence harvesting, marine spatial planning, and participatory management in coastal communities. She has served on multiple fisheries management and research committees and has worked with Native American tribes in the Pacific Northwest. During graduate school she also spent time commercially fishing in Alaska.
Ken (Frazier) Payne
Frazier is currently president of the Civil Alliance for a Cooler Rhode Island, a founding member of the Rhode Island Green New Deal – Research Council, a board member of the Rhode Island Public Health Institute, a member of the steering committee of Food Solutions New England, and serves on the national Council on Agriculture Research Extension and Teaching. Previously, he was administrator of the RI Agricultural Partnership and chairperson of the RI Food Policy Council.
Frazier’s professional public service ranges from the RI Distributed Generation Board, RI Office of Energy Resources, senior policy advisor to the Rhode Island Senate, federal projects coordinator for Unites Senator Claiborne Pell, executive director of the Rhode Island League of Cities and Towns, and executive director of the Blackstone Valley Council of Governments.
Craig Fear
Craig grew up on the north shore of Long Island but his love of seafood came later in life via living and working in the fishing village of Homer, Alaska and then traveling to coastal areas of southeast Asia. A deeper connection to food in these places opened his eyes to the importance of sustainable food systems for both individual and planetary health. He became a certified Nutritional Therapy Practitioner and moved to Massachusetts where he specialized in digestive health for many years. In the process, he started a food blog which eventually morphed into writing about food and health full time. He's the author of three books and is currently working on a cookbook about New England seafood soups. Research for his book led him to discover Eating with the Ecosystem. Inspired by the organization's mission he joined the board in 2021. Craig has never tasted a seafood he didn't love but if he could pick a few favorites they would be lobster, soft-shell clams and bluefish.
Sam Grimley
Sam is the Deputy Division Director for Programs and Markets Engagement Director for North America at Sustainable Fisheries Partnership (SFP). In his professional role, he works closely with North American seafood buyers to develop and implement sustainable sourcing efforts, while engaging seafood supply chains in sustainability improvement projects. Prior to joining SFP, Sam worked at the Gulf of Maine Research Institute, where he collaborated with the fishing industry members, suppliers, and restaurants to support regional sustainability efforts and raise market awareness of local, underutilized species.
Sam received a MA in Marine Affairs from the University of Rhode Island where his research focused on increasing the value of locally harvested seafood. After living in New Hampshire and Maine, Sam now resides with his family in his original home state of Rhode Island. He enjoys surfing, fishing, and cooking, as well as teaching his two daughters all about fish.
David Standridge
In June 2019 David Standridge opened The Shipwirght’s Daughter in Mystic CT. The cuisine is focused on sustainable local fish, farms and ranches. Prior to joining The Shipwright’s Daughter, David spent the last 13-years in New York City earning his culinary chops. He earned two Michelin Stars with Culinary Icon Joel Robuchon, before heading the farm-to-table restaurant, Market Table in the West Village. Next he was tapped to create a new health-focused concept Café Clover, Clover Grocery and the revamped Maidstone Hotel in East Hampton. His culinary roots start with his Italian mother and her slow-cooked Sunday meals and his deep southern roots on his father's side. David grew up in the northern Appalachian mountains where berry foraging and fresh water fishing were part of daily life.
At Shipwright's, David produces an ever changing seasonal menu with a focus on the bounty from local waters and farms. Although a Modern New England restaurant at heart, David’s cuisine is informed by the culinary techniques of Oxaca, the deep south and Southern Italy.
Sarah Smith
Sarah Smith is a postdoctoral research associate in the Department of Human Ecology at Rutgers University in New Jersey. Her current research is focused on how fishermen adapt to environmental and institutional changes driven by climate change, fisheries management, the COVID-19 pandemic, and other factors. She is also an affiliate consultant with Council Fire, LLC and has expertise in fisheries social science and governance, offshore wind development, and marine protected areas. She holds a PhD in Marine Affairs from the University of Rhode Island and a MA in Environmental Policy from Tufts University in Massachusetts. She lives in Wakefield, Rhode Island with her husband and two children where they spend as much time as possible on or next to the ocean.
Melanie Branch
Melanie grew up in Rhode Island and recently graduated from URI’s Sustainable Agriculture and Food Systems program. She loves to intertwine ethnography and food; connecting people with place and with eating well. From hosting get togethers to developing a spreadsheet in order to organize cooking a meal from each corner of the world, she loves to learn about food, local and far, by listening and doing. A New Englander through and through, you can find her slinging delicious food at Bolt Coffee in the day and shucking an oyster at Beavertail in the evening.
Doug Stuchel
Professor Stuchel is an expert on everything related to food and the food system. His research and teaching focus on culinary arts, reducing food waste, sustainability, ethical farming, food technology, food insecurity, and food justice.
He is an associate professor at Johnson & Wales University in Providence, Rhode Island. Professor Stuchel has over 30 years of experience in the food and beverage industry, working in restaurants, hotels, food manufacturing, distribution, catering, and specialty foods.
With his extensive industry experience and certifications as a Certified Food & Beverage Executive, Certified Hospitality Educator, and Certified Restaurant Manager, Professor Stuchel brings real-world knowledge and practical skills to his students. His passion is helping to create a more sustainable and just global food system through education.
Eating with the Ecosystem's Advisory NETwork consists of fishermen, chefs, supply chain businesses, scientists, and other issue experts who share our our vision and offer guidance towards creating a New England seafood system that supports regional ecosystems and the people who depend on them.
Fishermen
RODMAN SYKES - F/V Virginia Marise, Point Judith, RI
AARON GEWIRTZ - F/V Nancy Beth, Point Judith, RI
AL EAGLES - F/V Katherine Ann, Newport, RI
CHRIS MORRIS - Hoxsie Fish Trap, Point Judith, RI
DOUG FEENEY - F/V Noah, Chatham, MA
KATIE EAGAN- Bristol, RI
MIKE MARCHETTI - F/V Mister G, F/V Captain Robert, Point Judith, RI
PJ RUSSO - F/V Steel Pulse, Bristol, RI
Seafood Supply Chain Businesses
JARED AUERBACH- Red's Best, Boston, MA
MARK PIRRI- Tony's Seafood, Warren, RI
STU METZLER- Fearless Fish Market, Providence RI
TOM LAFAZIA- Narragansett Bay Lobsters, Narragansett, RI
VALERIE ROSENBERG- Red's Best, Boston, MA
Scientists and Researchers
GAVIN FAY- School for Marine Science and Technology, University of Massachusetts Dartmouth
HIRO UCHIDA- Dept. of Environmental and Natural Resource Economics, University of Rhode Island
JEREMY COLLIE- Graduate School of Oceanography, University of Rhode Island
JOE ZOTTOLI- Graduate School of Oceanography, University of Rhode Island
JOHN MANDERSON- NOAA/NEFSC Oceans & Climate & Cooperative Research Programs
Chefs
ANDREW MCQUESTEN- North, Providence, RI
ANDY TEIXEIRA- Brix Restaurant, Newport Vineyards, Newport, RI
ASHLEY VANASSE- Easy Entertaining Inc., Providence, RI
CHRIS JONES- The Mooring, Newport, RI
CRAIG HUTCHINSON- Olmo, New Haven CT
DAVE SNOW- Stoneacre Brasserie, Newport, RI
DEREK WAGNER- Nick's on Broadway, Providence, RI
GILL STANSFIELD- Johnson & Wales University, Providence RI
GREG COCCIO- Avvio Ristorante, Cranston RI
HENRY BOUSQUET- Greater New Bedford Regional Vocational Technical High School, New Bedford MA
JASON HEGEDUS- Dune Brother's Seafood, Providence, RI
JASON TIMOTHY- Troop and Laughing Gorilla Catering, Providence, RI
JON CAMBRA- Roger Williams Univeristy, Bristol RI
JOSHUA RIAZI- Ripe Hospitality and the Genesis Center, Providence, RI
LISA LOFBERG- Little Moss Restaurant, Dartmouth, MA
KRISTOFER HARDING- Harding Catering, Amesbury, MA
KYLE HENDERSON- Oberlin, Providence RI
MATT TORTORA- What's Good, Providence RI
MAX PETERSON- Hemenway's Restaurant, Providence, RI
MIKE MELLO- M & C Cafe, New Bedford, MA
NICK GILLESPIE- Dune Brother's Seafood, Providence, RI
NOAH METNICK- Waterman Grille, Providence RI
RICH SILVIA- White Horse Tavern, Newport, RI
RIZWAN AHMED- Johnson & Wales University, Providence, RI
SAMANTHA KUNDRAT- Eatily, Boston, MA