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    • EVOO Library
      • MDR® EVOO World
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      • Mediterranean Culinary Concept – March 21-22, 2023
      • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
      • Diet, Global Health and Climate – September 15, 2022
      • Positive Nutrition – September 15, 2022
      • MDR Summer Connect 2022
      • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
      • Ambassador’s Breakfast 2022
    • Recipes
    • Sponsors
    • Contact
      • Home
      • About
      • News
      • EVOO Library
        • MDR® EVOO World
      • Med Live
      • Events
        • Mediterranean Culinary Concept – March 21-22, 2023
        • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
        • Diet, Global Health and Climate – September 15, 2022
        • Positive Nutrition – September 15, 2022
        • MDR Summer Connect 2022
        • Percorsi nel gusto, May 3-7 2022, Salerno (Italy)
        • Ambassador’s Breakfast 2022
      • Recipes
      • Sponsors
      • Contact
        Alexander Ong has eaten and cooked around the world, and he incorporates all the flavors of his journeys into the food he lovingly creates.
        Alexander Ong | Chef
        Giuseppe Angino directs training of chefs, cooks and other kitchen workers all over the world especially Japan, Brazil, France, Germany and Dubai.
        Giuseppe Angino | Chef
        Kathryn Simon is a food and sustainability evangelist, who focuses on local makers and small-batch food artisans.

        Kathryn Simon

        Food and sustainability evangelist

        Kathryn Simon is a food and sustainability evangelist, who focuses on local makers and small-batch food artisans.

        She has worked extensively in the retail sector, from boutique olive oils at A Taste of Olive to managing the epic cheese selection of Altomonte’s. At Cherry Grove Farm she was the buyer for their local maker farm store and managed all the farmers markets, developed and ran classes that included cheesemaking, foraging, and “creating a holiday cheeseboard”.

        She organized guided farm tours, public and private farm events, from birthdays and weddings to their annual “Cow Parade.”

        Kathryn is also an expert taster of honeys, cheese and olive oil, all with the goal of nurturing awareness about well-made, sustainable local ingredients. Her favorite tasting to date is a pairing of locally made handmade chocolates and farmstead cheeses.

        Kathryn holds a BA in Theater and English from Rutgers University, is a Master Gardener in New Jersey, is chair of her local EnvironmentalCommission and works with her borough green team.

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