Since we began, the Spoons Across America® team has partnered with organizations, corporations, and individuals to provide expertise, funding, in-kind donations, and volunteers in order to produce and develop our food and nutrition education programs.
Food Industry Organizations
The American Institute of Wine & Food, New York Chapter and nationally affiliated chapters, The James Beard Foundation, Roundtable for Women in Foodservice, International Association of Culinary Professionals Foundation, The American Culinary Federation, New York Women’s Culinary Alliance.
The Culinary Trust, Cornell Agricultural Outreach and Education, The Institute of Culinary Education, The Natural Gourmet Cookery School, The International Culinary Center home of the French Culinary Institute, New York City College of Technology/City University of New York, Stone Barns Center for Food and Agriculture.
Government and Community Programs
Lexington Farmers’ Market, Dallas County Family and Consumer Services, University of Arkansas Cooperative Extension Service, the French Consulate, Just Food, the Lower Eastside Girls Club, Greenmarket~New York City Council on the Environment, The Mayor’s Volunteer CenterFood Commodity Boards Fresh California Grapes, The California Tomato Commission, the International Olive Oil Council
Health Related Organizations
Continuum Health Partners/Beth Israel Medical Center, Rockefeller University Hospital Corporations, The Amish Market, Bear Dallis Associates, Eileen Miller Photography, Exorbis.com, Freundlich Associates, La Brea Bakery, Jennifer Woodward Design, Kobrand Corporation, Scott Meola Design, Serimony , Whole Foods Market Bedford
Chefs & Restaurants
Dan Barber, Blue Hill at Stone Barns (NYC), Scott Campbell, SQC (NYC); Mercedes Castillo, Salsa Caterers (NYC); John Delucie, Soho Grand Hotel (NYC); Gina DiPalma, Babbo (NYC); Rocco DiSpirito, Union Pacific (NYC); Kerry Heffernan, Eleven Madison Park (NYC); Sara Jenkins, 50 Carmine (NYC); Allen Susser, Chef Allen’s (Miami, FL); John Karangis, Bertelmanns Restaurant Associates (NYC); Mark Ladner, Lupa (NYC); Michael Lomonaco, Porter House New York (NYC) (formerly of Windows on the World); Tim Love, The Lonesome Dove Western Bistro (San Antonio); Waldy Malouf, Beacon Restaurant & Bar (NYC); Rick Moonen, RM (NYC); Luc Pasquier, The French Consulate (NYC); Chris Pastena, Bruno’s (San Francisco); Brett Reichler, Blue Water Grill (NYC); Marissa Sanchez, Zarela’s (NYC); Craig Shelton, The Ryland Inn (Whitehouse, NJ); Michael Smith, Beacon Restaurant & Bar (NYC); Sue Torres, Hells Kitchen (NYC) (partial list)
Food Professionals and/or Food Shops
Debbie Barral, Deb’s (NYC); Lourdes Castro, Ars Magirica (Coral Gables, FL); Noel Comess, Tom Cat Bakery; Amy Farges, Marche Aux Delices (NYC); Debbie Freundlich, Freundlich Associates; Gary Goldberg, New School of Culinary Arts; Kathy Gunst, (cookbook author); Robert Kaufelt, Murray’s Cheese (NYC); Nino Settepani, Settepani Bakery (NYC); Maury Rubin, The City Bakery (NYC); Marty Shapiro, Tribeca Grill; Joyce Stephens, Virgin Atlantic; Diana Sturgis, Brooklyn College, CUNY; David Turk, Indiana Market & Catering (partial list)
Ben Balcomb, Balcomb Farms (Andes, NY); Shana Berger, Just Food/CSA (NYC); Albie Buhrer, Chestnut Springs Farm (Chestnut Springs, PA); Miguel Escoboza, Margarita Fernandez, Green Guerillas (NYC); Isabel Fuimano, El Puento/Espiritu Tierra Community Garden (NYC); Hall Gibson, Ryder Farm (Brewster, NY); Claudia Keel, The Art & Nature Project (NYC); Kip Lyle, (then) Just Food (NYC); Rafael Marrero, Papo’s Garden (NYC); Carolyn Ratcliff, La Plaza Cultural 6th St. Community Center Farm (NYC; Cheryl & Mike Rogowski, The Walter Rogowski Farm (Goshen, NY); Chip Shepherd, The Ryland Inn (Whitehouse, NJ); Rich Sisti, Catalpa Ridge Farm (Newfoundland, NJ); David Size, Heirloom Harvest Farm (Blairstown, NJ); Karen Washington, Garden of Happiness (NYC) (partial list)