Ever after, food took hold of her entrepreneurial spirit from the catering business she began in eighth grade to creating educational events in grad school. While at school, Rachel’s interest in food intersected with her deepening dedication to social justice as she spearheaded the animal rights club, championed “real” food at university, and rescued excess prepared food. In her free time, Rachel continues to seek every opportunity to learn more about education, food, museums, nonprofit development, and social justice.

Rachel is working to develop the Museum of Food and Culture in Denver. Her mission is to create an army of food nerds who spread the word that we are more similar than we are different.