Good Food Connections 2025
Features of this one-day event included panel discussions and presentations, networking, catered breakfast & lunch featuring local producers, and a resource trade show and food & beverage vendor tasting.
Event Details
When: Monday, February 24, 2025
Where: Hideaway Cellars | 4130 1st Ave S, Seattle, WA, 98134
Questions? Please reach out at gro.doogelttaes@doofdoog.
Schedule
8-9 | Registration & Networking
9-9:15 | Welcome Remarks
9:15-10:15 | Panel 1
10:30-11:30 | Panel 2
11:30-12:30 | Lunch
12:45-1:45 | Rapid Share Presentations
2-2:30 | Technical Tracks
2:30-3 | Networking
3-4 | Panel 3
4-5:30 | Trade Show & Tasting
Check back here for more details and information about speakers and vendors to come.
Agenda
Panel 1: Economic Outlook and Consumer Trends in 2025 and Beyond
The new year will bring many changes, from a new federal administration to a new state executive; budget challenges at the city, county, and state; continued impacts from the steady rise in the cost of living; and with incoming minimum wage policy changes in the city of Seattle, there is much to explore in terms of what people can expect and how to plan ahead. At the same time, while consumers continue to focus in part on food costs, values around how their purchasing impacts their communities are also at the forefront of their minds. We’ll invite researchers to discuss consumer trends and the economic outlook across the food industry.
Dr. Zoë Plakias, Western Washington University
Dr. Zoë Plakias, Assistant Professor of Economics, Western Washington University
Dr. Zoë Plakias is an Assistant Professor of Economics at Western Washington University in Bellingham, WA. She is an expert in agricultural and food system economics and conducts research on a variety of topics relevant to Good Food Connections, including local food systems, farm to school programs, consumer preferences for local food, food security, and farm organizations. She received her PhD in Agricultural and Resource Economics from the University of California, Davis. Prior to working at Western Washington University, she was on the faculty at Ohio State University for six years.
Alissa Chevallier, Hartman Group
Speaker information coming soon.
Dr. Jennifer Otten, PhD, RD, University of Washington School of Public Health
Speaker information coming soon.
Panel 2A: Shared Infrastructure for Resource Efficiency and Collaboration
Commercial leases, equipment, storage and other infrastructure are expensive and often require a lot of up front capital, which is out of reach for a variety of food businesses in Seattle and the region. Increasingly, businesses are looking to share this vital infrastructure to alleviate these cost burdens and support each other. We’ll explore needs and opportunities across sectors, and look at some examples of businesses sharing infrastructure to see where new opportunities may exist for others.
Moderator: Supo Techagumthorn
Supo Techagumthorn, Director of Community Partnerships & Special Initiatives, Hometaste Kitchen (Chili Basil Thai Grill & Chilly Basil Ice Cream)
Supo is the Director of Community Partnerships and Special Initiatives at Hometaste Kitchen, where he has supported his family’s businesses, including Chili Basil Thai Grill and Chilly Basil Ice Cream, for over 15 years. He specializes in fostering local partnerships to strengthen the food economy. Growing up in the restaurant industry, Supo gained deep insights that now inform his work helping clients and launching new projects. He is also the founder of Sidekick, a former business tech coach at Ventures Nonprofit, and a member of the World Economic Forum’s Global Shapers program. His expertise lies at the intersection of food, tech, and real estate, with a current focus on community building and advocating for shared resources in the food industry to promote worker rights and economic empowerment.
Stacy Crnich, GoodRootsNW
Speaker information coming soon.
Jeremy Vrablik, Cascadia Produce
Speaker information coming soon.
Mahogany Williams, The Pickled Chef
Chef Mahogany Williams, Founder and CEO, The Pickled Chef
The Pickled Chef is a CPG food startup with a focus on all things pickled. TPC is currently in PCC and other local grocers around PNW and we have hopes to expand to Oregon next. TPC was featured on Chopped Season 52 episode 2 “Pickled Tricks”
Panel 2B: Values-Based Procurement: A Framework for Impact through Policy, Incentives, and Choice
What is values-based procurement? How can developing frameworks be used to direct intentional investment from the public sector? What are the tools to help buyers find value-aligned producers? How do buyers with limited margins make purchasing decisions that meet their budget needs while sourcing with their values? We’ll discuss development and implementation across multiple channels.
Moderator: Elliot Smith, Kitchen Sync Strategies
Elliot Smith, CEO, Kitchen Sync Strategies
Elliott Smith co-founded Kitchen Sync Strategies in 2019 to foster connections and build stronger, fairer regional food economies. He’s focused on connecting small farms and food businesses to institutions like K-12 schools, hospitals, and universities as a key strategy in building resilient value chains, and the team at KSS supports buyers seeking to make impacts with their procurement, suppliers like regional food hubs and food hub networks seeking to enter the institutional food market channel, and supporters of regional food economies. Elliott leads his team with projects like implementing the Good Food Purchasing Program in Central Texas, Boston, and Denver, weaving a network of food hubs across the PNW and Midwest, and providing local, sustainable, equitably-sourced food to regional hospitals, universities, and schools. Elliott is driven by the belief that people should be in relationship with their food, and since his early life in Texas he has grown and cooked food to share with his community.
Chris Iberle, City of Seattle
Chris Iberle, Strategic Advisor, Food Policy & Programs, City of Seattle
Chris coordinates programs aimed at increasing access to nutritious, culturally relevant, equitable and sustainably produced food through the Healthy Food in Schools partnership with Seattle Public Schools, which includes a Fresh Fruit & Vegetable Program and support for fresh, sustainable, equitably sourced school meals. Chris also works on the City of Seattle’s Food Action Plan, released in 2024, and a values-based food purchasing initiative across City of Seattle food programs. Chris’s past roles include Farm to School Lead at WSDA Regional Markets, coordinating a CSA and other market programs at Tilth Alliance, and managing the volunteer program at Food Lifeline. Chris holds a BA in Political Science from Seattle University, a Certificate in Sustainable Food & Agriculture Business from Pinchot University, and a Master’s in Public Administration from the University of Washington Evans School for Public Policy & Governance.
Maressa Valliant, Eat Local First
Speaker information coming soon.
Elaine Krogfoss, Bainbridge Island School District
Elaine Krogfoss spent 25 years in the grocery industry and is aware of how value added foods are important to the consumer.
She is now a Director of Food and Nutrition for Bainbridge Island School District. This position has been life changing for her. She is passionate about feeding kiddos fresh and minimally processed foods. She looks forward to sharing what she looks for when choosing from whom and what to purchase.
Anthony Clark, The Good Eating Company
Speaker information coming soon.
Panel 2C: Food Waste Prevention & the Circular Economy
Explore solutions to first reduce and then reuse food waste in commercial food businesses. Highlight proven methods for prevention in the kitchen, as well as successful collaborations that take waste and repurpose it to achieve continued highest use. Panelists will also share their learnings from a 6-month-long listening session and explore creative partnership ideas to reduce food waste and get real-time feedback from participants.
Moderator: Logan Niles, Blue Nile Consulting
Speaker information coming soon.
Emily Penna, FareStart
Speaker information coming soon.
Ángela Ortez-Zarate, mama group
Ángela Ortez-Zarate, Director of Quick Service Development, Mama group
Ángela Ortez-Zarate is a seasoned culinary and operations leader dedicated to building efficient, values-driven food systems. As the Director of Quick Service Development at Mama Group, she oversees Mamnoon Street and her personal concept, Mamnooncita. She has led initiatives to reduce waste, optimize workflows, and integrate sustainable practices into restaurant operations. With over a decade of experience in culinary arts, nonprofit administration, and project management, Ángela specializes in strategic development, workforce training, and cost-saving solutions. A strong advocate for equitable workforce development and sustainable food practices, she serves on advisory boards for Seattle Culinary Academy and Tilth Alliance. Her expertise lies in aligning operational efficiency with sustainability and community impact, ensuring that restaurants thrive while upholding their core values. At Good Food Connections, she looks forward to sharing insights on balancing sustainability, profitability, and industry best practices.
Sheryl Anayas, Seattle Public Utilities
Sheryl Anayas is a Senior Program Manager at Seattle Public Utilities where she manages SPU’s Love Food Stop Waste Program, supports the Reuse Seattle Initiative, and other sustainability planning. Sheryl has 20+ years’ experience working in government, private, and non-profit sectors engaged in various topics such as solid waste management, food waste prevention and diversion, recycling education and outreach, and energy efficiency and conservation. She is a skilled program and project management professional with an MPA focused on Environmental Policy from University of Washington.
Rapid Share Presentations
Romajean Thomas, Feed Seven Generations
Speaker information coming soon.
Ariel Bangs, Plant Based Food Share, Healthy Creations
Speaker information coming soon.
Ryan and Haylee Mensonides, Mt. Rainier Creamery
Speaker information coming soon.
Darron Marzolf, Marzolf Meats
Speaker information coming soon.
Nicole Trimble, Braided Rivers, Sound Jobs Initiative
Nicole Trimble, Founder, Braided Rivers Advisors
Nicole is a social impact leader, recognized expert in workplace wellbeing, a trusted somatic coach and exceptional facilitator. She is uniquely skilled at identifying and addressing hidden pain points, challenges and unspoken opportunities within individuals and organizations.
She runs Braided Rivers Advisors where she consults on workforce strategy, economic mobility and workplace wellbeing. Nicole facilitates strategic and implementation planning for a wide range of private sector, government, nonprofit and philanthropy clients. She recently completed a term as the Interim CEO of FareStart, an Employment Social Enterprise, that is one of Seattle’s largest and most beloved social change organizations.
Technical Tracks
Building a Resilient Business through Lean Strategies and Transparency
Food businesses are under financial pressure from all sides. But achieving profitability isn’t just about cutting costs or hustling harder—it’s about seeing your process clearly, and improving it with your team.
Join Laurel Martin for an engaging session where you’ll learn how to identify hidden waste, track key metrics, and make smarter decisions rather than spending money on fixes that don’t solve the underlying problem. Through real-world examples across the food industry, you’ll gain a practical perspective on how to streamline operations, engage your people, and improve margins without sacrificing your values.
Food Business Permitting
More information coming soon.
Panel 3A: Incorporating Your Values: Alternative Business Models That Prioritize People, Planet, and Profit
How do businesses and organizations operate according to socially and environmentally responsible values that run counter to the prevailing prioritization of profit in our capitalist market? What other organizational models exist that are structured to include these values as primary directives? What are the nuts and bolts about how these models work, and what are their strengths for specific purposes? We’ll explore a range of models, including cooperatives, B Corp certification, and nonprofit social enterprises.
Moderator: Zach Pacleb, Pidgin Cooperative
Zachary Pacleb is a Seattle born chef and artist that is a founding member and on the board of Pidgin Cooperative Inc. formerly known as Brothers and Co. He has worked in Seattle area restaurants for the since graduating from the California Culinary Academy in 2007 including Crush, Canlis and the London Plane. He is published photographer, visual artist and amateur writer for local food publications like Edible Seattle, Northwest Palette and Oden Annual.
Devra Gartenstein, Patty Pan Cooperative
Devra Gartenstein, Co-Owner, Patty Pan Cooperative
Devra Gartenstein founded Patty Pan Cooperative, Seattle, oldest farmers’ market concession. After running the business as a sole proprietorship for many years, she worked with long-term employees to convert it into a worker-owned cooperative. She now works as a Farm and Food Business Coach with Business Impact Northwest, and has continued to be involved with Patty Pan’s strategic planning.
Efrem Fesaha, Boon Boona Coffee
Efrem Fesaha, CEO, Boon Boona Coffee
Efrem Fesaha is the founder and CEO of Boon Boona Coffee, a specialty coffee company. Prior to that, Efrem spent 14 years as a financial analyst at major Fortune 500 companies, including Holland American Cruise Line, Nordstrom, and Amazon.
Today, Boon Boona has four brick-and-mortar cafes in the Seattle area, as well as 10 branded cafes inside corporate offices, including Amazon, Microsoft, and Fred Hutch. Their coffee can be found in over 100 grocery stores and through their website.
Justin Smith, Catalyst Kitchens
Justin Smith works for Catalyst Kitchens because the restaurant industry afforded him every opportunity to grow and develop as a professional. Good food is for everyone, and preparing it is a noble pursuit that deserves stable careers and wages. Justin has worked in direct service, program management and program growth in food and education nonprofits for over 15 years, and has been with Catalyst Kitchens since 2017. He has worked in and consulted on all facets of the Catalyst Kitchens model – workforce development, culinary education, hunger relief, and social enterprise. His passion is in helping small programs grow and flourish. Prior to joining Catalyst Kitchens, he worked for two of its members as a Chef Trainer, first at Inspiration Corporation in Chicago, IL, then in Seattle at Farestart. Justin holds a Master of Nonprofit Administration from North Park University, and a B.A. in Sociocultural Anthropology and Gender Studies from the University of Notre Dame.
Panel 3B: Community Care and Solidarity with Food System Workers
We will address the coming changes with the new federal administration, this time with a focus on how to support communities who will be most severely impacted by incoming policies. Undocumented immigrants are significantly represented among farm and restaurant workers, populations vital to our food economy and social fabric. The trans community, already at disproportionate risk of housing and food insecurity, is being increasingly targeted. We will talk with community organizers and mutual aid groups to understand how we can support and demonstrate solidarity with those who are most vulnerable in our food community.
Taffy Maene-Johnson, UTOPIA WA
Speaker information coming soon.
Rosalinda Guillen, Community 2 Community
Speaker information coming soon.
Vendor & Trade Show Opportunities
If you are interested in featuring your business by contributing an ingredient to our meals, participating as a vendor in our tasting event, or in submitting an application to feature your business or services as a trade show vendor, please complete your application here. Vendor spaces are currently filled, but you are welcome to apply to express your interest in case a spot opens up or for future invitations.
Sponsor the Event
Feature your products and services to over 300 food producers, buyers, and community stakeholders from across the Puget Sound region. Support our community by helping keep registration fees low, offering scholarships, and ensuring all are able to participate.
Contact Camille Faulkner at gro.doogelttaes@ellimac for more details.
Made possible with support from
Good Food Connections is an initiative of the Good Food Economy program, connecting the Puget Sound food community to strengthen the local food chain and build a resilient, sustainable, and just local food economy.