Welcome: New Board Members Karin Kaufmann and Kwong Chew

How did you become interested in Sierra Harvest?

kwongandkarinKarin: A few years ago I got together with a woman who had a background in permaculture, and we talked about doing what Sierra Harvest is doing. We met a few times to brainstorm how to make it work, but we just didn’t have the time to do it. When I heard about Sierra Harvest, it was exactly what I wanted to do.

Kwong: I’ve always been interested in food. I joke that my last name is “Chew.” Part of the Asian culture is about fresh food, organic food, educating children about right eating. It’s part of my upbringing. When I saw a Sierra Harvest flier, I looked into the organization and realized that it’s a great organization — proven, effective. I wanted to be involved.

How else do you support the local food movement?

Karin: I subscribe to CSAs, go to farmers markets and eat at restaurants that buy local, organic foods. I also have a little community garden with my neighbors in downtown Nevada City.

Kwong: I used to have a restaurant here, and more recently I helped Nevada County Grown with their Farm to Table event, which 120 people attended. Briar Patch is a big part of my life – I’m on the board again after being on the board years ago. We are concerned with the state of food in our country, and we are doing a lot of planning and strategy around how we can support our local farmers. It’s part of our mission to support a viable local food system.

What do you hope to contribute to Sierra Harvest?

Karin: My enthusiasm! I’m good at spreading the word, and I have a deep knowledge of landscaping issues because I am a landscape architect. I’m interested in teaching people how to grow and cook their own food, creating an educational community around food.

Kwong: My strengths are entrepreneurial. I’ve always started businesses – I’m good at starting projects and making them viable.  I’m interested in helping get more fresh, local produce to kids during school and am advocating for change to bring more local foods into school meals on a regular basis.