Who We Are

REAP’s mission is to transform communities, economies and lives through the power of good food
  • 1997

    REAP Food Group was originally founded under the name Dane County Research, Education, Action and Policy on Food Group. A diverse group of academics, elected officials, and citizens concerned about food issues came together to discuss galvanizing civic engagement through local sustainable food.

  • 1999

    Planning for the Food For Thought Festival begins. For the first time, all of the passionate people and groups engaged in sustainable food work presented together publicly, raising awareness of what it means to build a sustainable food system.

  • 2002

    REAP volunteers created the Farm Fresh Atlas in partnership with the UW Center for Integrated Agricultural Systems (CIAS) and the Dane County Farmers’ Market. The online version launched in 2017 at farmfreshatlas.org.

  • 2013

    A growing understanding and awareness of local food and sustainability combined with local coalitions, tasks forces, and staff helped us add more annual events like the Buy Fresh Buy Local program and Farm to School programs. We also changed our name and officially became REAP Food Group, no longer an acronym.

  • 2020

    We still do our work with the help of volunteers, and provide a voice for the movement working to grow a food system that is environmental and economically sustainable. Our commitment to connect eaters, producers, buyers, community members, and policy makers – to nourish the links between land and table - is as strong as ever.

MEET OUR TEAM
team_image

PHIL KAUTH

EXECUTIVE DIRECTOR

Phil's BIO

Phil Kauth arrives as Executive Director at REAP after almost nine years working with The Seed Savers Exchange in Iowa. His work there fused his scientific training with the organization’s mission to preserve and share seeds, their integrity, and culturally significant stories. Phil brings open ears and a collaborative spirit to his new role, embracing a leadership style that emphasizes learning and building trust to maximize the values and strengths people bring to the table, and drawing from experiences partnering with historically underrepresented groups. A Wisconsin native, Phil is thrilled to return home with his family, and build community around food.

team_image
SUSAN COFFIN
ADMINISTRATIVE DIRECTOR

Susan's BIO

Convinced that every vibrant organization needs a stable base, Susan has honed her financial and organizational skills at a number of Willy Street businesses, including Nature’s Bakery, Red Caboose Day Care Center, and most recently, TDS Custom Construction. After years of raising sheep and living on a community-run vegetable farm in southern Dane County, she is now enjoying the pleasures of life in on the near east side. And while she has traded in her sheep for a pair of zebra finches, she continues to be fascinated by fiber arts in all forms, often trailing yarn and knitting needles into staff meetings and spending evenings stitching colorful art quilts. She also enjoys canning tomatoes in the fall, hanging out with her retired sheepdog Bella, and nurturing an ever-expanding collection of plants in her sunny river-view windows.

team_image
ALLISON PFAFF HARRIS
FARM TO SCHOOL DIRECTOR

Allisons BIO

Allison Pfaff Harris grew up eating handfuls of red raspberries in her grandparents’ garden and is hence thrilled to serve as the Farm to School Director of REAP Food Group, whose mission is to make Good Food, Grown Well, Accessible To All. Allison has witnessed the power of food in creating healthy bodies, minds, and communities as a dietitian in a community hospital, as a personal chef, and as a farmhand volunteer. She’s also had the privilege of working with Wisconsin School Nutrition Programs through the Wisconsin Department of Public Instruction, learning from School Nutrition Professionals the power of policy in action. With REAP, Allison works to advocate for and support every person involved in growing food to bring to the school cafeteria table.

team_image
NOAH BLOEDORN
FARM FRESH ATLAS MANAGER

Noah's BIO

Noah grew up in Kenosha, WI before moving to the Isthmus to attend the University of Wisconsin Madison. Growing up in a politically active family, he developed an enthusiasm for learning about environmental, economic and social justice issues. He graduated with a bachelor’s degree in Political Science with a certificate in Sustainability in the spring of 2018. After working various jobs in the food industry throughout high school and college, he saw how our food system touched the topics he was passionate about and food systems quickly became the focus of his papers. In 2016, he joined REAP as a Development Intern and has evolved into REAP’s Events Coordinator and Farm Fresh Atlas Manager. Through these roles he is excited to expand on REAP’s work to build community in our local food system. When he’s not at REAP you can probably catch Noah reading, cooking, or trying to find a game of pick-up basketball.

team_image
ANNA LANDMARK
FARM TO BUSINESS DIRECTOR

Anna's BIO

Anna has been making cheese part-time and managing her business Landmark Creamery, along with grassroots organizing and political campaign management work, working to level the playing field for small producers and growers in rural Wisconsin and foster investment in our rural communities. As a small producer, she sees first-hand the systemic challenges within our food distribution channels that make it difficult for our farmers and small processors to be profitable, and to get fresh, locally grown products into our restaurants and institutions. Anna would like to help find solutions and open up access for these small producers and processors.

team_image
YOLIBETH RANGEL
COMMUNITY PARTNERSHIPS COORDINATOR

Yolibeth's BIO

As an Agricultural Engineer, Yolibeth is very familiar with the food chain, from production to table. She has also been involved with different local, family farms in her community where she has helped cultivate or sell at the farmers market. Through her volunteer work with different community organizations, she has had a direct connection with families in need and minority groups, becoming familiar with the issues of inequality in Wisconsin and the needs of the different groups. Yolibeth was a member of the Stoughton School Board for 7 years. Originally from Venezuela, Yolibeth has been in Wisconsin for 20 years, having come to Madison to complete her master’s degree in Plant Pathology at UW Madison.

team_image
NEALTY C. PETRICK
LOCAL FOODS COORDINATOR

Western WI

Nealy's BIO

For the most part, Nealy was born and raised in Wisconsin. Over the years, her family moved to different areas throughout the stafe including northern, southern, central, and western Wisconsin. During her younger years, her family relocated to Vermont for a brief time before returning to Midwest. In 1999, Nealy graduated from the Aveda Institute’s Massage Therapy program. After graduation she moved to Stillwater, Minnesota, a community nestled along the St. Croix River, bordering the western part of Wisconsin. In addition to working in healthcare as a Massage Therapist, Nealy has over 25 years of experience working in the food and beverage/hospitality industry. She has worked at locally owned coffee shops, cafés, natural food co-ops, wine bars, a local vineyard, an artisanal cheese shop, and a boutique Bed & Breakfast. In 2009, she got the chance to live and work at Yellowstone National Park for the summer season. In 2017, Nealy started a career in professional writing and worked as a freelance contributor for a variety of publications that focus on local arts, culture and entrepreneurship. Most recently she was the editor of two weekly newspapers for both Wisconsin and Minnesota. Since moving to Stillwater, Nealy has volunteered for nonprofit organizations that work to fight food insecurity, support organic, sustainable farming, and community outreach. Joining REAP is an opportunity for Nealy to combine her passion and experience to help expand the Farm Fresh Atlas program throughout the northern and western regions of Wisconsin. Nealy’s happy place is anywhere with her husband and their half- pint Husky, named Kylo.

team_image
SAMANTHA KINCAID
COMMUNICATIONS MANAGER

Samantha's BIO

Sam grew up in southern Wisconsin, studied history, and while pursuing organic farming, fell into the Madison agricultural and food community through hospitality work. In her roles, she forged relationships with countless small to mid-scale farmers and cheesemakers. In 2012, Sam and her husband moved to Philadelphia to grow as chefs. In the middle of COVID-19, they decided to move back to Wisconsin, where Samantha  found an opportunity to get involved in local food issues in REAP.

team_image
ADDI FAERBER
GRANT WRITER

Addi's BIO

Addi has lived most of her life in southern Wisconsin and northern Illinois where she graduated with her bachelor’s degree in biology from Beloit College and her doctorate from the School of Pharmacy at University of Wisconsin-Madison. After a few years in academia and entrepreneurship, she pivoted to supporting local nonprofits through grant management and outcomes evaluation. As a grant writer for REAP, Addi will support the team to turn their great ideas into dollars. Addi has been a proud REAP event volunteer since the first Pie Palooza. Addi loves to grow, cook, and preserve food, play her handpan drum, and ride her bicycles. She lives in Monona with her spouse, Sam, and their two sweet old dogs.

team_image
AIDAN COFFIN NESS
LOCAL FOODS COORDINATOR

SOUTHERN WI

Addi's BIO

Aidan grew up on the east side of Madison, where canoeing on the Wisconsin River and visiting farmers markets on the weekends fostered an early love of environmental community. She graduated from Smith College in 2020, where she studied Environmental Science & Policy and researched the impact of local food procurement on the college’s dining emissions. She started working at REAP in the summer of 2019 as a Communications and Farm to Business Intern, and now divides her time between Farm to Business programs and the Farm Fresh Atlas. Currently based in Philadelphia, she’s grateful to stay connected to her childhood food systems through work with REAP!

team_image
SELENA DARROW
LOCAL FOODS COORDINATOR

NORTHEASTERN WI

Selena's BIO

Selena is a born and bred Cheesehead, having lived her life in Green Bay, WI. She has an associate’s degree in Culinary Arts from Fox Valley Technical College. Since receiving her first cookbook at age 4, Selena has been a passionate Chef. She has over 25 years’ experience in the food industry including: restaurants, healthcare dietetics, food manufacturers and food distribution.

In 2022, Selena started her own culinary consulting business, Culinary Innovations, specializing in creative content and technical R&D Chef support for food manufacturers. As her business has evolved, local food has become her focus.

In June 2023, she founded the nonprofit, Rooted In Inc., whose mission is to improve the health of Greater Green Bay through partnerships and seed to table programs that create a sustainable local food system. It was a natural fit to accept the Local Food Coordinator position with REAP to expand the reach of the Farm Fresh Atlas. Selena loves attending concerts with her husband, Andy, and visiting her daughter and son in law in Madison.

BOARD MEMBERS

OFFICERS


ANDREW HANSON – Chair
Perkins Coie LLP


TOMMY STAUFFER – Treasurer
Vitruvian Farms


SARAH ELLIOTT – Secretary
Sift Consulting


DIRECTORS


ALLISON CROOK
Wisconsin Farmers Union


EVAN DANNELLS
Cadre Restaurant, Dane Co. Food Collective


KYLE GEORGE
Johnson Financial Group


IRENE PAWLISCH
Madison College



MARTA STAPLE, APNP, RN
Nurse Practitioner


VIVEK SWAMINATHAN
Cardamom Health


SARAH THOMAS
Sandburg Elementary School


Be part of the movement!
CAREERS & INTERNSHIPS
REAP Food Group values diverse life experience in its staff and is an Equal Opportunity Employer.

Those who are multilingual and/or multicultural, members of racial/ethnic minority groups, and persons with disabilities are strongly encouraged to apply.

Want to support building a healthful, sustainable, and local food system?
VOLUNTEER
From prepping snacks for kids to assisting at events, volunteers keep us going.
SIGN UPSIGN UP
Celebrating Local & Sustainable Eating
EVENTS
REAP events celebrate Southern Wisconsin’s bounty and connect eaters and producers.
EVENTSEVENTS
Call Now Button