Hilary Baum is a producer of coalition-building educational programs and public awareness campaigns focusing on food, farming, and sustainability. A pioneer in the regional food movement, she co-founded Chefs for the Marcellus, a coalition of food professionals and business owners concerned about fracking, and directed Food Systems Network NYC and The Public Market Collaborative. Her background includes artisan food production, marketing, restaurant procurement, farmers’ market operations, and community supported agriculture. She contributed to the New York City Council’s report, FoodWorks, and is co-author of Public Markets and Community Revitalization and The Lifespice Cookbook. Hilary graduated from Cornell University.