Kim Werst BIO

Currently residing in Minnesota, I manage a shared kitchen incubator for small food businesses, research value added products, and assists kitchen tenants with preparation for licensing and navigating the challenges of a start up business. In 2011 I began to eat locally year round at home. I share my experiences at community cooking classes with a focus on budget cooking, food preserving, and other specialty topics. Before Minnesota I worked in transit and food organizations in Chicago, most notably as a full time Farmers Market Manager and youth educator for The Experimental Station, the pioneering organization that brought double value SNAP benefits to Illinois.

In free moments I'm staring at stars again, riding my bike looking for bats and bald eagles, updating my preservation planning spreadsheet, and deepening my knowledge of systemic inequities in our world, food history, soil microbes, or agriculture.  I get embarrassingly excited about the first green garlic or fresh ginger of the year and the people who grow it.

My life's goal is to connect friends and colleagues across multiple interests in order to foster new ideas and community while restructuring our food system.