Sarah Entwistle (WWOOF '21) is a private chef and culinary storyteller driven by her love for food, culture, and sustainability. After beginning her career in finance at Goldman Sachs, she made a bold shift to the culinary world, graduating from the Institute of Culinary Education in NYC in 2017. Sarah’s versatile experience includes working at Gramercy Tavern, developing recipes at Blue Apron, and managing over 100 chefs as Chef Services Director at The Culinistas. In 2023, she launched Supper by Sarah, a monthly supper club offering immersive, destination-inspired dining experiences.

Sarah’s work has been featured in Eater and Tasting Table, and she contributes her expertise in food and travel as a writer and advisor for Fora. Currently based in Manhattan, she continues to work as a private chef while hosting her supper club out of her apartment.

Presentation Summary: At the Summer Reunion, Chef Sarah will share about her experience running a monthly supper club out of her NYC apartment and how she creates rotating menus that are focused around travel and seasonal ingredient availability. She will reflect on her time at Spannocchia and how this helped to shape her supper club concept, especially as it relates to community and shared connections around the table. She will also talk about the highs and lows of running a food business and how she has achieved growth since she launched in January 2024. She is happy to answer any questions and have an open dialogue about the importance of sustainability and regenerative agriculture in our current food system.

Patrick (Intern Fall '06, Wintern '07-'08) & Heather (Guest Services Fall ‘07) Schultz met at Spannocchia when he returned to volunteer the winter a year after his internship. Now married 15 years, they live in New Hampshire with son Henry (13) and daughter Eleanor (9), where Heather works for Stonyfield Organic’s parent company Lactalis USA and Patrick is a stay-at-home dad.

Presentation Summary: From Patrick and Heather's wedding reception “Pizza Night” to establishing chicken coops and converting grass to gardens everywhere they’ve moved, integrating the inspiration they left Spannocchia with into daily family life has been a core value. Patrick and Heather will share examples of the ways, large and small, that they’ve carried the Spannocchia spirit with them, and hope that inspires a new activity when you return home!

Caroline Pam (Intern Summer '03) owned and operated Kitchen Garden Farm in Sunderland, MA, for 18 years. She and her husband Tim Wilcox grew the business from one acre to 65 acres of certified organic vegetables and created an award-winning line of value-added products preserving peppers, tomatoes, and herbs grown on the farm. After selling the farm to two longtime employees in May 2024, Caroline will join the Island Grown Initiative on Martha’s Vineyard as Co-Executive Director this spring.

Presentation Summary: Caroline's Fall Reunion presentation will focus on her farm story and business model of creating a viable, year-round, vertically-integrated business growing organic vegetables and transforming them into specialty food products in an on-farm commercial kitchen.

Casey Carr (Intern Fall '14) is a naturopathic medical doctor practicing as a primary care physician in Idaho. She studied Nutritional Sciences with pre-med coursework at Cornell University as she witnessed as a teen that food is a fundamental aspect of health and medicine. She graduated with her degree feeling more disconnected from food than ever, and as a result she sought out internships and experiences to learn from the ground up about food and farming. Casey maintains that she learned more about food and health in her four months at Spannocchia than her four years of undergraduate.

Dr. Casey practices with food as medicine at the forefront of her treatment plans. In addition to practicing full time in patient care, she also has started an initiative called Food As Farmacy™ in the North Idaho and Eastern Washington region that aims to bring people closer to their food source, farmers, and ultimately their health. Understanding that we cannot have quality health outcomes without quality food and soil, Dr. Casey aims to meld her passions of nutrition, food, farming and medicine for her patients and in her pursuits.

Presentation Summary: Casey's presentation at the Fall reunion will focus on the synergy of these elements and what takeaways Spannocchia, Italy and farming have given her that have created a long lasting and profound impact on the way she practices.

Rachel Horner Brackett (WWOOF '08-09) conducted her PhD thesis fieldwork in anthropology at Spannocchia in 2008-2009. Her research examined the relationship between the Slow Food movement, local sustainability initiatives, and the farmers who raise “Slow” food (such as the Cinta Senese hog). Currently, Rachel is an Associate Professor of anthropology at Augustana College in Rock Island, Illinois. Her current research explores the connections between agritourism and cultural heritage, and the ways in which climate change impacts ideologies of sustainability. Rachel is a Master Gardener in Iowa and raises a large organic garden each year in addition to keeping over 200 houseplants (mostly) alive.

Presentation Summary: Rachel will discuss the research she has done at Spannocchia from 2008-present, and will incorporate other aspects of food and agriculture in Italy during her presentation at the fall reunion.

Kady Wohlforth (Guest Services Summer '14) Hello everyone! My name is Kady Wohlfarth, and I am a 31 year old woman that participated in the Guest Services Internship in 2014. I cannot believe that it has been eleven years since this life changing experience. Spannocchia deeply impacted the course of my life, and I am excited to return to speak about its lasting impact on me and my career.

Presentation Summary: After her time at Spannocchia, Kady became a food stylist, and is now a full-time wine steward who has complete 2 levels (and counting) of the WSET (Wine & Spirit Education Trust). She will be leading a wine tasting on American versus Italian wines and the reflective nature of terroir found in natural wines. She cannot wait to share this experience with everyone in attendance this fall!