|
Katherine Miller was named an industry leader and "Fixer" by Grist magazine and called one of the most innovative women in food and beverage by Fortune and Food & Wine. She led the James Beard Foundation's Impact programs, including developing the Chef Bootcamp for Policy and Change. She teaches in the Sustainable Food Systems master's program at the Culinary Institute of America and is the author of At the Table: The Chef's Guide to Advocacy.
|