Staff

Kate Fullam

Executive Director

kate.fullam@amagansettfoodinstitute.org



Kate Fullam brings a broad range of experience in the nonprofit sector, having served organizations at the local, regional, and international level since 2004. Prior to joining the Amagansett Food Institute, she built her career at Group for the East End, Southampton Hospital (now Stony Brook Southampton Hospital), and most recently at the Alan Alda Center for Communicating Science at Stony Brook University. To complement over a decade of experience, Ms. Fullam earned a Master of Nonprofit Administration in 2011. She is a founding member of the Good Ground Community Garden in Hampton Bays, where she resides.



Bob Hatton

Operations Manager 

bob@amagansettfoodinstitute.org

A resident of Lake Grove, New York, Bob's last position was as Commodity Operations Manager at Salvation Farms in Vermont. There he handled the day-to-day arrival of surplus produce coming in from local farms, packed it and sent it on through Vermont's charitable food system. He also ran a workforce development program that helped trainees learn job skills in food processing and packaging systems. Before that Bob spent over seven years with the Portland Fruit Tree Project in Portland, Oregon. The Portland Fruit Tree Project's mission is to increase equitable access to healthful food and strengthen communities by empowering neighbors to share the harvest. As their Program Manager, Bob helped organize groups of volunteers to harvest and care for fruit trees all around the city. As AFI's Operations Manager he manages the daily operations of Southfork Kitchens, the Food-to-Pantry Program, as well as coordinating with all food producers.


Heather C. Meehan

Program Coordinator 

heather@amagansettfoodinstitute.org

The eldest of three, Heather Meehan grew up cooking meals for her family and experimenting with backyard gardening at her parents’ home in Aquebogue. After a stint in the Berkshires of Massachusetts (where she established close relationships with many local farmers and food producers), Heather moved to Brooklyn and secured a job at Allergic to Salad, an organization that provides seasonal cooking classes to students in over 150 schools throughout New York City. She pioneered their “Cookback to Kids” program which brings students from underfunded public schools into neighborhood restaurants and urban farms to learn from Chefs and Growers. As Program Coordinator at AFI Heather oversees the Collaborative Regional Alliance for Farming Training (CRAFT) and Farm Apprentice Matching Program as well as planning a new series of Seasonal Cooking Workshops.


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