Jenny joins MOFAD as a multifaceted artist with a passion for combining the bold flavors of culinary culture with everyday life. Jenny brings to the table carefully-crafted textiles, objects and community-based events topped with a fresh sense of design. Her practice is informed by her degree in interdisciplinary sculpture from Maryland Institute College of Art. As a Brooklyn native, she has worked alongside Tattly, Emilie Baltz, The Runcible Spoon, Brooklyn Industries, The Brooklyn Historical Society, and more. Her culinary superheroes are her grandparents.
Ennis is a visual communicator and artist, imported from Vancouver, Canada. She received her BFA in graphic design from Savannah College of Art and Design in 2015. During her four years of school she chose to eat at restaurants 98% of the time. If you need recommendations for places in Hong Kong and Atlanta Ennis is your go-to.
In her spare time, Ennis is currently working on a hip hop culture photo-documentary, so you will probably see her hustling in the streets of NY, LA, and ATL with her 35 mm film camera.
HE+HU, an interdisciplinary art and consulting practice by artist couple HE Wei and HU Naishu, creates the participatory art events. The duo is bridging East and West through their communication projects adopting food, art, and design. HE and HU both hold the MFAs from Cranbrook Academy of Art. They are the members of NEW INC, an art, design and technology program founded by New Museum. They are also the founding members of Chinese committee of New York Foundation for the Arts. HE+HU is pleased to contribute its art and branding knowledge as well as network that are deeply rooted in both American and Chinese cultural scenes to MOFAD.
Justine Pokoik Hopkins
Justine is a museum professional with over 10 years of experience at cultural institutions including The Morgan Library & Museum, The Museum of Arts & Design, The New York Historical Society, and the Museum of the City of New York. She holds a BA in Art History from Tufts University and an MA from University College London in the same subject. With a lifelong interest in food and culinary history, she is thrilled to apply her knowledge of museums to MOFAD.
Alma Igra is a history PhD candidate at Columbia University. She joined MOFAD as Research Fellow as part of the AHA Mellon History in Action Program. Her academic work connects history of food and nutrition after WWI with European scientific collaborations and environmental history. She is also interested in (and wrote about) history of vegetarianism and animal protection organizations in British history. Alongside her academic work, Alma is a food blogger and writer.
Sara Kay is currently a masters student at New York University's Food Studies program where she researches issues around authenticity and gendered labor practices in the food industry. She has held a number of jobs in the culinary field including Test Kitchen Cook, Development and Marketing Manager, Chocolatier, and Personal Farmer's Market Shopper. She graduated from Grinnell College in Iowa in 2013 with a degree in Sociology. In her free time, Sara enjoys cooking dinner with friends and crying over the Great British Bake Off.
Mookie Mideckel is a doctoral candidate in history at Columbia University. His research has focused on food's connections to politics, culture, economic organization, and the environment in Canada, the United States, and globally. He is currently writing a dissertation entitled When Food Became Natural: Industrial Food Culture and the Marketing of Reform, about the rise of the breakfast cereal industry in the 1890s and the marketing of food as "natural."
Chi-Hoon is a food anthropologist based in New York City currently completing her Ph.D. dissertation on Korean gastro-diplomacy at Indiana University. She has spearheaded research and outreach for a television documentary series on global culinary culture, worked for a UN think tank, and taught undergraduate courses in International Studies. Chi-Hoon holds a B.A. in government from Wesleyan University and an M.A. in anthropology of food from the School of Oriental and African Studies. Her research interests include in-flight experience of national cuisines, production of plastic food models, and globalization of kimchi.
Special Events Volunteer
Pamela Lewy comes to MOFAD with over a decade of experience in food media and communications. After a short stint working for a voice-over talent agency, Lewy was hired by Mario Batali to assist him in all things restaurants, philanthropy and media/pr (to name just a few). Now, as his Director of Communications, Pam has helped Batali grow a regional group of celebrated neighborhood restaurants into an international brand of restaurants, products and media. Lewy holds a Bachelor’s Degree from the University of Maryland, College Park and a Master's Degree in Food Studies from New York University.
Paolina Lu comes to MOFAD as a graduate of New York University’s Gallatin School, where interests in food, sociology, and globalization led her to study the role of food in nation building projects. Born and raised in Berkeley, California, Paolina brought her love for fresh vegetables with her when she moved to New York, and is happy to have been able to share it with NYC public school students through the Food Bank’s CookShop program. Outside of the classroom, she’s worked on food marketing and public relations campaigns for chefs, government food boards, and specialty food and beverage brands. Having inherited her grandmother’s sweet tooth, Paolina is a dessert lover and maker, and has written for Dessert Professional Magazine.
Jeff McGuigan began his museum career as a Costumed Historical Interpreter in his hometown of Charlottetown, Prince Edward Island. He has since completed a Masters in Museum Studies at NYU and worked with several New York cultural institutions, evaluating digital media used in gallery spaces. MOFAD ties Jeff's career in museums with his interest in food as culture all over the world.
Priyanka moved to New York, after a brief stint at an investment management firm in Seattle with intervening adventures in London and Houston. An avid home chef and foodie, Priyanka joined MOFAD to marry her love of food and finance. She has a Bachelors degree in Chemical Engineering from Bangalore, India and a Masters degree in finance from Seattle University.
Richard brings technical depth to the MOFAD team from years of mechanical engineering experience. We discovered him through his avid social media support of our BOOM! campaign. He is a passionate cook with an insatiable appetite for learning and exchanging ideas. He is constantly investigating methods of food preparation at all stages from old school to modern. With Dave Arnold’s help, he successfully made fish sauce bacon. When he’s not tinkering in the kitchen, he’s leveraging his engineering skills to research and develop innovative MOFAD exhibits. His ultimate goal is to build a food collaboration consulting business in Massachusetts.
Narender Strong is a freelance writer. researcher, and current MA candidate at Parsons The New School for Design and Cooper Hewitt Smithsonian National Design Museum’s joint History of Design and Curatorial Studies program. She is a Research Assistant at MOFAD focused on researching the design history of the Chinese American menu. As a design history scholar, she is passionate about material culture, design and food studies.