Kristen Rasmussen, MS, RDN is a culinary nutrition and food systems expert with passions that have led her many places – from working on public health campaigns and exploring the foodways of Oaxaca, Mexico to leading UC Berkeley study abroad programs on traditional diets and sustainable food systems in Greece. Previously, Kristen spent time as a visiting researcher at the Nordic Food Lab in Copenhagen, Denmark, an interdisciplinary research organization with a focus on delicious, sustainable, healthy, and innovative cuisine based in tradition. She is a teaching faculty member at UC Berkeley and Cal Poly Humboldt, past adjunct faculty at The Culinary Institute of America at Greystone, and owner of Rooted Food, LLC., a culinary and environmental nutrition consulting company where she helps implement plant-based, stem-to-root menu revamps in local restaurants and national organizations. Additionally, Kristen is a co-investigator of Berkeley Open Source Food, a non-profit dedicated to increasing availability and consumption of wild edible plants through research, education, and outreach. Forever experimenting, she previously spearheaded and cooked for her own “West Coast Nordic” pop-ups that were featured in the San Francisco Chronicle. Kristen is devoted to promoting traditional food culture, inspiring people to appreciate ingredients and eating practices that they didn’t know they were missing, and she’s probably thinking about her next meal. (Arcata, CA) @rootedfood (Instagram)