Who We Are

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.

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.

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 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.

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.

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.

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!

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.