“His name is Spencer,” declared the kindergartner proudly holding out her hand. “Spencer the Slug.” Other students jostled for a...
Claire Raffel’s work focuses on building equitable and sustainable food systems. She currently works with Matriark Foods, a food company upcycling farm surplus and fresh-cut remnants into healthy, affordable, low sodium vegetable products for schools, health care, shelters, and other foodservice. Until recently, she was the deputy director for the Laurie M. Tisch Center for Food, Education & Policy, Teachers College Columbia University, where she led policy/advocacy work, community partnerships and external relations.
