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.
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.
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.
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.
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.
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.
Meghan is originally from Colfax, Iowa, and attended Wartburg College where she graduated with a bachelor’s degree in journalism and communications. She began her fundraising career as the development and marketing manager at the Denver Children’s Advocacy Center in Denver, Colorado. Most recently, she was the development manager at The Iowa Children’s Museum in Iowa City, Iowa. During her time at the Denver Children’s Advocacy Center, Meghan and her colleague wrote and were awarded a grant to build a children’s garden and provide community-based programs. This opportunity sparked Meghan’s passion for community food systems. Meghan is an amateur gardener, avid rock climber, and nonprofit enthusiast. She is thrilled to join the REAP team and put her skills to work in her community!
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.
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.
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.
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 has also been a Member of the Stoughton School Board since 2015. 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.
Throughout her career, Allison Pfaff Harris has witnessed the power of food in creating healthy bodies, minds, and communities. Receiving her Bachelor of Science in Dietetics from the University of Wisconsin-Madison, her innate curiosity to understand food and its complexities has led her to work as a dietitian in a community hospital, sharpen her culinary skills as a personal chef, and volunteer on a local CSA farm.
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 strengths of policy in action, as well as areas for improvement. Allison is thrilled to serve as the REAP Farm to School Director, supporting the work of every person involved in growing food to bring to the cafeteria table.
Hailing from Western Wisconsin, Allison grew up eating handfuls of red raspberries in her grandparents’ garden. Today, she spends her summer evenings cultivating that garden of her memories at her near west-side home, planning bike routes to include stops at local coffee shops, and honing her woodworking skills through DIY projects with her husband.
Samantha grew up in Fort Atkinson, WI, but has always considered Madison her second home. After studying history at Beloit College, she briefly followed in her father’s footsteps by working at farms in Wisconsin and Oregon. When she returned to Madison from the Pacific Northwest to regroup, she quickly fell into the local agricultural and food community through work in cafes, bakeries, and restaurants. Through her work, she forged relationships with countless farmers and cheesemakers.
In 2012, Samantha and her husband, Jon Nodler, moved to Philadelphia to hone their pastry and cooking skills, respectively. After five years as chefs in a quickly expanding farm-to-table hospitality group, they opened their own small restaurant, Cadence, in their North Philly neighborhood. In the middle of navigating COVID-19-related dining restrictions, they decided to move back to Wisconsin, where Samantha hoped to put her writing and design skills to work for a mission that she was passionate about.
Samantha and Jon will ultimately reside in a quiet pocket in northern Green County with their two dogs, surrounded someday by native forbs and food crops.
NAN FEY (Chair)
ANDREW HANSON (Vice Chair)
Perkins Coie LLP
TOMMY STAUFFER (Treasurer)
EMILY KING (Secretary)
Emmi Roth Cheese
Wisconsin Department of Safety and Professional Services
American Family Insurance
Sitka Salmon Shares
Raleigh’s Hillside Farm
KATIE ROZAS FAHRENKRUG
WIDA – UW Madison
Those who are multilingual and/or multicultural, members of racial/ethnic minority groups, and persons with disabilities are strongly encouraged to apply.