STAFF DIRECTORY

General information: info @ thecarrotproject.org

Kira Bennett Hamilton, Client Services Fellow

kbennetthamilton AT thecarrotproject.org                   617.674.2371, ext. 9

Kira Bennett Hamilton coordinates client services for The Carrot Project. She studied food culture and communications at the University of Gastronomic Sciences, in Italy, and has a BA in philosophy from the University of Chicago.  Kira has worked to promote sustainable farming and combat hunger and food waste through work with farmers' cooperatives, food banks, and nonprofits in the Midwest and Northern California. She has a background in publishing and writes about food justice and feminism.

Genevieve Goldleaf, Development and Communications Coordinator

ggoldleaf AT thecarrotproject.org                                       617.674.2371, ext. 3

Genevieve Goldleaf coordinates outreach and communications, contributes to development, and provides administrative support for The Carrot Project. Genevieve found her passion for food justice advocacy, sustainable agriculture, and local food through managing the sustainable student farm at Wellesley College, where she earned a B.A. concentrated on agricultural policy and practice. Since then, she has mapped Boston’s local food systems and helped to launch the city’s first municipal composting program as an Assistant for Food Systems with the City of Boston’s Office of Food Initiatives; provided technical assistance to several of the Carrot Project’s clients as Program Assistant for Julia Shanks Food Consulting; and worked with a range of farm-related entrepreneurs and nonprofits, including Local Orbit and NOFA/Mass. 

Julia Shanks, Senior Business Advisor

jshanks AT thecarrotproject.org                                       

617.674.2371, ext. 8

Julia Shanks is The Carrot Project’s Senior Business Advisor. She brings a broad range of professional experiences to her clients, from pilot to chef to serial entrepreneur. Julia received her professional training as a chef at the California Culinary Academy in San Francisco, her BA from Hampshire College and an MBA from Babson College. After more than 10 years of professional cooking, Julia became a college professor of accounting and now works with food businesses and farms, helping them maximize profits and streamline operations through business planning, feasibility studies and operational audits. Julia’s second book, The Farmer’s Office provides tips, tools and templates for farmers to successfully manage a growing farm business. She sits on the advisory board of Future Chefs and is the regional leader of Slow Money Boston.

Dorothy Suput, Founder and Executive Director

dsuput AT thecarrotproject.org                                                      617.674.2371, ext. 5

Dorothy Suput is the founder and executive director of The Carrot Project. Dorothy’s commitment to a sustainable food system grew out of the incredible contrasts between Midwestern agriculture, with which she grew up, and the locally focused food and farming system in Switzerland, where she lived after graduating with a BS from Purdue University. Dorothy formalized her commitment when she returned to the U.S. to complete her Master’s degree, from Tufts University’s Urban and Environmental Policy and Planning program, by focusing on sustainable agriculture and non-profit management. Following graduate school, she worked as the first regional organizer on the 1995 Farm Bill for the Northeast Sustainable Agriculture Working Group under the auspices of the Campaign for Sustainable Agriculture, and subsequently, as a consultant for the Hartford Food System, Red Tomato, and The Food Project. Dorothy serves on the Board of Managers for the Vermont Sustainable Jobs Fund Flexible Capital Fund and the Advisory Committee for the PVGrows Investment Fund.

Save

Save

Save

Save