Serving healthy, fresh, made from scratch, local meals in school cafeterias
Improving student nutrition
Providing health, nutrition and agriculture education
Enhancing local economies by supporting local farmers
Instilling a sense of community citizenship in students
Started in 2007 by a committee of concerned parents and community members, GVF2S has grown to become a collaboration between many diverse organizations, such as parent councils of various schools, Bozeman School District Food Service, Montana State University, and the FoodCorps program. GVF2S is a Bozeman-based non-profit whose primary source of income is private donations.
As an amateur gardener, home cook, and baker, food is a big part of Phil’s life. He hopes the work being done by Gallatin Valley Farm to School will create system changes that can improve overall quality of life and build community. More robust local food systems help to improve personal and environmental health, while supporting the agricultural community and the connection to where our food comes from. Approximately 50% of our health is determined by our personal behaviors and access to healthy, local food is one great way to impact the well being of our community.
Most recently, Phil was the Executive Director of Bike Utah, the statewide bicycle advocacy and education organization. He served as the founding Board Chair for the Green Urban Lunchbox, an urban agriculture nonprofit based in Salt Lake City. He has worked in a variety of roles in the sustainability sector and was an environmental education teacher as a Peace Corps Volunteer in Kazakhstan. Phil has a PhD in Parks, Recreation, and Tourism from the University of Utah.
Jenn remembers eating her very first green salad. She was a teenager. It was filled with lettuces plucked from her family’s inaugural vegetable garden. This was a defining moment of her growing up. Gardening, buying from farmers and preserving seasonal foods has been part of her life since. For the past ten years she worked to produce a local and sustainable consumer guide in Portland called Chinook Book. During this tenure she worked with countless businesses and organizations to strengthen her community’s sustainable systems, like agriculture. She served as board co-chair for a farmed based education organized called Sauvie Island Center. She and her family moved to Bozeman in the spring of 2016. She promptly planted her first garden in the Northern Rockies, with a broccoli start from BOB, and is looking forward to deepening her connection to our community.
Erin moved to Bozeman in August 2012 to serve with FoodCorps at Hyalite Elementary School where she spent two years integrating farm to school learning into the curriculum. She holds a degree in Integrated Biological Sciences and Nutrition and Food Sciences from the University of Vermont and a Master of Education from Montana State University.
She has a strong passion for helping kids build lifelong relationships to healthy food and the soil in which it grows. When Erin’s not growing, eating or teaching kids about vegetables, she enjoys adventuring in the great outdoors of Montana.
Madi graduated from James Madison University, then served in Salt Lake City as an AmeriCorps youth educator for a community garden organization. She moved to Bozeman in search of another opportunity to teach youth about growing and eating delicious and local food and is now the Bozone Ozone Bus Program Coordinator for GVF2S. Starting in the fall, Madi will begin her FoodCorps service term with GVF2S.
Wave to Madi when you see BOB out and about!
Zoey is a graduate of Arizona State University with a bachelor’s degree in global health and anthropology. After some years traveling and gaining a new-found love of gardening and all things “plant”, she decided to head back to school to get a degree in dietetics and sustainable food systems from Montana State University. When Zoey isn’t cooking or tending to her plants, she spends her time traveling or planning future adventures.
Barb has taught in the upper elementary grades in the Bozeman School District for 26 years. She is currently working with new and non-tenured K-8 teachers as a teacher mentor and has helped develop several school gardens in Bozeman.
Growing up in a small community in northern Montana as a wheat farmer’s daughter, Barb had the opportunity to put down roots, take ownership of her community and grow a sense of place.As a teacher, she believes students need opportunities to learn outside, connect with local farms and their community, and make healthy food choices in the cafeteria.
Dalton has worn various hats in the education world for the past 15 years. She has taught science to grade levels 6th-12th at schools in Connecticut, Vermont, and most recently Colorado and worked at environmental education non-profits in both Montana and Idaho. She holds an M.S. in Science Education from Montana State University and a B.A. in Conservation Biology from Middlebury College.
Dalton’s passion for food/food system education runs deep as an educator, a parent, and an avid backyard gardener. She believes in the power of place-based, hands on learning opportunities in order to deepen the understanding of farm to table pathways and cultivate connections and grow community.
Dalton values the balance of work and play and continues her pursuit of this equilibrium by running in the mountains whenever she can and gardening, cooking, and enjoying good food with her husband and three daughters.
Christina Angell has a long history with food, nutrition and sustainability. While managing the Central Kitchen at the Co-op, she decided to go back to MSU for a Masters degree in Sustainable Food Systems. This degree, along with her experience at the Co-op and some volunteer work on Three Hearts Farm lead to the creation of Root Cellar Foods in August 2014. She currently is the Sole Owner, operation’s manager, purchaser and accountant for the business. In her free time, she likes hiking, biking, skiing, reading and cooking with her husband and son.
Cheryl holds a B.S. in Horticulture and an M.S. in Plant Sciences from Montana State University, where she retired as the Montana State Extension Horticulturist in 2008. She currently works as the technical editor for Rocky Mountain Gardening magazine and Adjunct Assistant Professor in horticulture at MSU, where she teaches Vegetable Production.
Cheryl has been gardening and growing vegetables in the Gallatin Valley for over 30 years. “Working closely with college students in the classroom and in the fields has taught me the absolute necessity of instructing our young people at a very young age not only where their food comes from, but how to grow and prepare it,” she says. “The mission of Gallatin Valley Farm to School closely aligns with my personal philosophy for educating our children.”
Adrian Advincula is the principal of Meadowlark Elementary School. He has worked in the Bozeman School District since 2005. Adrian is an active advocate for Recess Before Lunch and partnerships with the Montana State University Team Nutrition program.
After working with children for the past twenty years, Adrian has seen the academic and emotional benefits of providing students with healthy food and educating them on the importance of nutrition. Adrian is passionate about providing students with access to local produce and health education to sustain strong academic minds and active bodies. He has worked closely with Gallatin Valley Farm to School for the past 10 years. Adrian has seen the impact that Gallatin Valley Farm to School brings to classrooms first hand and is proud to promote their mission.
Ingrid never grew up with a garden. It wasn’t until college that she could, with confidence, differentiate cilantro from flat leaf parsley. Growing up in the Pacific Northwest, however, afforded a robust food economy- food was grown just 10 miles from the city. A passion for health, nutrition, and access to healthy food led to a degree in Public Health. Years later, while farming in Maine, Ingrid ran the CSA program and quickly realized the grit, sweat and love that goes into growing food. To date, it was the most challenging job, (second to raising her 2-yr old daughter, Eloise). Ingrid believes that access to healthy food is a basic human right, and feels fortunate to be part of such a dynamic community in the Gallatin Valley.
Graham Austin has lived in Bozeman since 2007, and is an associate professor of marketing at Montana State University. Her research focuses on “strategic empathy,” – developing solutions for real-world problems in user- and community-centered ways. Since marrying an agriculture education specialist and moving to Montana, her projects have become increasingly centered on local and regional food systems.
Graham’s didn’t grow up on a farm, but is descended from avid gardeners and health food nerds. (In elementary school, nobody ever wanted to trade Oreos for homemade zucchini cookies…) She’s delighted to be able to share the joy of growing and eating good food with her own children and, through GVF2S, with families in Gallatin Valley.
Kelly Hayden was born and raised in Montana. She has a passion for local food, preserving open space, playing in the outdoors and educating kids. Kelly had an undergraduate degree from Lewis & Clark College and a Masters in Science Education from Montana State University. Kelly has been working in education for the past 15 years. She currently teaches 7th grade at Sacajawea Middle School.
Kelly is excited to be a board member for Gallatin Valley Farm to School because she wholeheartedly believes in their mission. As a teacher and parent she has seen firsthand that kids are inherently excited to dig in the dirt, learn how to cook healthy meals and curious to know where their food comes from when provided with an opportunity to learn.
Steffany is a graduate of Montana State University – College of Business and has been an active part of the community since arriving in the Gallatin Valley. She has been involved with the Big Brother/Big Sister program as well as a Thrive CAP mentor.
Over the years Steffany has worked in small locally owned businesses giving her a broad range of skills to get the job done. Family, fitness and health is very important to Steffany. She takes pride in teaching her son about the importance of growing food, making healthy meals and supporting local farmers and ranchers. She is an avid obstacle course competitor and loves running, hiking and being outdoors with her family and friends. Her passion for nutrition, athletics, and supporting kids through healthy food has been a driving force in her life since a very young age and she looks forward to continuing this with the GVFS program.
Claudia is a Colombian-born, Montana chef and home decorator. Claudia’s approach to food and decor is a mash-up of global inspirations using Montana-grown and -raised products, and creations from local, talented artisans. She cooks, teaches, and produces condiments and seasonings out of her colorful business, Claudia’s Mesa, which brings a slice of Latin America, the Caribbean and Mediterranean to Montana.
Hilary Graham LaFoley has been in the Gallatin Valley since 2000 and her love and appreciation for this vibrant community continues to grow. With a passion for nutrition and healthy living, building community, and a desire for both children and adults to take time enjoying the simpler aspects of life, Hilary has found that being involved with Gallatin Valley Farm to School provides the opportunity to bring these together.
Hilary loves exploring Montana with her husband and three young children. Some of her happiest moments, however, are right in the backyard planting, nurturing, and harvesting the family garden. It brings Hilary joy knowing her children are growing up with an understanding of their food sources and she is grateful to have the opportunity to help bring this knowledge to other children in the valley.
Hilary has an MS in Nutrition Science from Montana State University, BA in English from Boston College is a Registered Dietitian Nutritionist (RDN) and a licensed nutritionist (LN) in Montana. She is currently enrolled in an online program to obtain a certificate of Nutrition Counseling from Cornell University.